At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.
April is Earth Month, and our community of chefs have shared recipes and tips for how we can better support our planet through mindful menus, seasonal cooking, full utilization of ingredients, and reducing waste.
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.
Chef Tatiana Iglesias shares some tips for celebrating Earth Day with locally sourced vegetables for a delicious and healthy crudite platter.
Celebrate Earth Day with Local Spring Flavors
Earth Day is a reminder that the way we eat impacts the planet. Choosing local produce supports farmers, reduces carbon emissions, and gives you fresher, more flavorful food. Spring is the perfect time to celebrate seasonal eating with this vibrant crudité platter and beet hummus.
Spring Crudité with Beet Hummus Recipe
Ingredients:
- 1 cup sugar snap peas
- 1 bunch radishes, halved
- 1 cup baby carrots
- 1 cup asparagus, blanched
- 1 cup cucumber, sliced
- 1 cup cherry tomatoes
For the Beet Hummus
- 1 roasted beet, peeled and chopped
- 1 can chickpeas (15 oz), drained and rinsed
- 2 tbsp tahini
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 garlic clove
- Salt and pepper to taste
Method:
- Make the hummus – Blend all hummus ingredients until smooth. Adjust seasoning to taste.
- Prepare the crudité – Arrange the vegetables on a platter.
- Serve – Add the hummus to the center and enjoy!
Eating local helps the planet and makes your meals taste better. This Earth Day, savor the season and support your local farmers!
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.
We’ve asked our chefs to share their best tips for being frugal and sustainable in their kitchens. Chef Anastassia Batsoula-Deuel shares some of the things she does at home regularly to reduce food waste and to keep things extra delicious! Not only are she and her husband chefs, but they also grow a lot of produce at their home.
Food Scraps Stock
Keep a bag in the freezer for food scraps such as carrot peels, onion and celery ends, parsley and thyme stems. And another bag for chicken carcasses from roasted chickens. Sometimes other scraps make their way in there too. Once the bags are full, a chicken stock is made, adding peppercorns and bay leaf. Less waste & a stock is made!
Using It All
We use the whole vegetable when we roast cauliflower and broccoli. The leaves get nice and crunchy; it’s a fun change in texture.
Saving Your Brine
I save a good pickle brine and use stems from kale or batons of radish in there until they are nice and pickled.
Not Your Boring Salad Dressing
Random spices laying around ? Throw them in the blender with some dijon, your favorite vinegar, and drizzle in some extra virgin olive oil for fun, creative vinaigrette.
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.
Adam Kaye, co-founder of The Spare Food Co. recently partnered with The Sylvia Center to curate the menu for their Art of Cooking Gala. This month, in celebration of The Sylvia Center and sustainability, he shares some recipes that ensure full utilization of ingredients including a carrot top pesto, a radish greens aioli, and a fermented beet greens.
Carrot Top Pesto Recipe
Ingredients
- 3 cups carrot tops, rinsed and chopped
- ½ cup basil
- ¼ cup grated parmesan cheese
- ½ cup nuts (walnuts, almonds, pinenuts, etc.)
- 1 garlic clove, smashed
- 1.5 cups vegetable oil, chilled
- salt and pepper to taste
Method
- Bring a medium pot of well-salted water to a boil. Fill a mixing bowl with iced water.
- Blanch the carrot tops in the boiling water for 1 minute. Add the basil, stir and cook for another 30 seconds. Strain the greens over a colander in the sink. Immediately plunge into the bowl of ice water. Chill completely.
- Drain the blanched greens. Squeeze out as much of the water as possible and roughly chop on a cutting board.
- Place the blanched, chopped greens into a blender with the remaining ingredients.
- Puree on high for about 1 minute until you have a smooth, bright green pesto. Season with salt and pepper as needed.
- Serve or chill immediately.
Radish Greens Aioli
Ingredients
- 3 cups radish greens (or turnip greens), washed and chopped
- 1 cup Italian parsley leaves, roughly chopped
- ½ cup tarragon leaves, roughly chopped
- 6 cornichons
- ½ tsp minced garlic
- 1.5 Tbsp Dijon mustard
- 2 soft cooked eggs (5-6 minute boiled egg, chilled and peeled)
- 1 – 1.25 cups vegetable oil (grapeseed or blended olive oil)
- salt and pepper to taste
Method
- Combine the cornichons, garlic, mustard and eggs in a blender.
- With the blender running, very slowly add the oil to emulsify.
- Add the greens and herbs to the blender and puree until smooth and emulsified and you have a green aioli
- Season with salt and pepper. If needed, add a splash of cornichon liquid for more acidity.
- Chill immediately
Fermented Beet Greens Condiment
The idea here is to incorporate some finely chopped fermented beet greens into a green sauce that you might already make. I’m thinking along the lines of an Italian Salsa Verde or Chimichurri or Chermoula or Zhoug – I think something that has some heat and spice would be nice as a contrast to the other two green sauces.
Prepare the fermented beet greens as though you were making sauerkraut. You can check out Adam’s video for Watermelon Rind Sauerkraut on Instagram here.
- wash and chop the beet greens
- mix well with coarse salt (2% weight of the greens)
- it should get liquidy; if it isn’t creating enough liquid, add a little 1.5% salt brine
- press down, cover, and allow to ferment at room temperature for about a week
Last week, we had the opportunity to speak with Adam Kaye, co-founder of The Spare Food Co., about his approach to curating the menu for the Sylvia Center Gala, which took place on April 3 at The New York Historical Society. As a chef with a strong commitment to sustainability, Adam shared how his zero-waste philosophy shaped the dishes served at the event. The evening was not just a celebration of food, but a testament to the power of mindful cooking and the important role that chefs play in creating a more just, equitable and sustainable food system.
Designing a Menu Around Zero Waste
For Adam, the concept of zero-waste cooking is central to his culinary identity. He explained that he wanted the menu to highlight the value of ingredients that are often overlooked or discarded, a concept that is as old as cooking itself. This began with the “For the Table” course, which showcased carrots, radishes, and beets, each prepared with parts of the vegetable that are typically thrown away. Carrot top pesto, radish green aioli, and fermented beet green salsa verde were all used to elevate the flavor of the vegetables, turning what might otherwise be discarded into flavorful, sustainable dishes. The inclusion of a sunflower-seeded black onyx crisp added texture and depth to this vibrant start to the meal.
The first course, a Spring Vegetable Panzanella, further illustrated the idea of using what would normally go to waste. The traditional Tuscan dish, typically made from leftover bread, was reimagined by incorporating peas, asparagus, baby leeks, and spinach from Katchkie Farm, along with edible flowers. This dish exemplified Adam’s goal of using ingredients in their entirety, creating a dish that’s not only sustainable but also bright and full of fresh flavor.
Elevating Everyday Ingredients
The second course, Spare Vegetable and Broken Rice Risotto, was a delicious example of how to make the most of undervalued ingredients. Adam used broken rice, typically discarded during milling, as the base for the risotto. He also incorporated Spare Starter, a product from The Spare Food Co. made from surplus vegetables like eggplant, cauliflower, tomatoes, zucchini, peppers, and onions, all sourced directly from farmers. Rather than making the meat the focus, Adam used braised short rib as a garnish, allowing the vegetables and rice to shine. By turning simple ingredients like broken rice and surplus vegetables into a rich, comforting dish, Adam showed how we can elevate everyday food while reducing waste.
Dessert, a Spent Coffee Grounds Panna Cotta, was another example of Adam’s inventive approach to repurposing ingredients. Flavor-packed coffee grounds, often discarded after brewing, were infused into the panna cotta to add a deep, earthy flavor. These same coffee grounds were also incorporated into a chocolate streusel topping, proving that even the smallest scraps can contribute texture and flavor to a dish.
A Vision for the Future
Adam’s work is a powerful reminder of how mindful cooking can impact both the environment and the culinary world. The Sylvia Center Gala menu perfectly illustrated how creativity and sustainability can come together to create something remarkable, healthy and impactful. By showcasing whole ingredient utilization and inventive uses of trimmings and scraps, he is helping lead the charge toward a more sustainable food future. This is more than a trend—it’s a movement that’s transforming how we think about food, nutrition, and our responsibility to the planet and to future generations.
New York City is a city of hidden gems—remarkable spaces, architectural wonders, and transformative projects that shape how we live, work, and connect. Yet, so many of these places remain just out of reach for the average New Yorker. Open House New York (OHNY) has spent over two decades breaking down those barriers, giving the public rare behind-the-scenes access to the city’s most fascinating buildings, infrastructure, and public spaces.
Through year-round programs and the annual OHNY Weekend festival, the organization invites New Yorkers to explore, question, and better understand the spaces that define urban life. From historic landmarks to cutting-edge sustainable developments, OHNY highlights the power of thoughtful urban planning and design while advocating for a more open and accessible city for all.
But none of this work would be possible without the support of the community. That’s where the Open City Benefit, OHNY’s signature fundraising gala, comes in.
An Evening at the Brooklyn Navy Yard: The Open City Benefit
On Wednesday, April 30, 2025, from 6:00 PM to 9:00 PM, OHNY will host its annual Open City Benefit at Building 303 in the Brooklyn Navy Yard. This event is not just a fundraiser—it’s a celebration of OHNY’s mission and the incredible places and people shaping the future of New York City.
The evening will bring together hundreds of architects, urbanists, city leaders, and OHNY supporters for an immersive and inspiring experience. Set against the backdrop of the historic Brooklyn Navy Yard—an innovation hub that has transformed from a storied shipbuilding site into a center for technology, manufacturing, and sustainability—the event promises an unforgettable exploration of the past, present, and future of urban space.
Great Performances is proud to be catering this year’s Benefit, continuing a longstanding partnership with OHNY—we’ve had the privilege of catering many of their events over the years. As a longtime supporter of OHNY, we’re deeply aligned with their mission of opening up the city to all. Our founder, Liz Neumark, also serves on the OHNY board, and we’ve been thrilled to welcome New Yorkers into our own space during OHNY Weekend for behind-the-scenes tours of our kitchen and operations.
Guests will enjoy exclusive guided tours of Building 303, led by the project team behind its recent transformation, a seated dinner bringing together industry leaders and advocates of open access to the city, and the prestigious Open City Award presentation, honoring a groundbreaking project that has made a significant impact on New York’s urban landscape.
Supporting a More Open New York
The Open City Benefit is OHNY’s largest source of funding, directly supporting its mission to keep New York’s built environment accessible and engaging for all. Proceeds from the event help fund OHNY Weekend, the organization’s flagship event that opens doors to hundreds of sites across the city each year, year-round programming including tours, discussions, and special events that connect people with the spaces shaping their daily lives, and advocacy initiatives working toward a city where architecture, infrastructure, and public spaces are truly open and inclusive.
For those passionate about the future of New York City, the Open City Benefit is an opportunity to celebrate, support, and engage with the movement for a more accessible urban landscape.
Tickets and sponsorship opportunities are available now. To learn more or reserve your spot, visit OHNY’s official website.
Join us for an evening of inspiration, conversation, and a shared vision of a more open New York City!
Planning a nonprofit gala or fundraiser can feel like a huge undertaking, but with the right approach, it becomes an exciting opportunity to create a meaningful experience for guests while supporting a great cause. We sat down with Ali Rea Baum, our Senior Event Director at Great Performances, to talk through some of the most common questions and challenges nonprofits face when organizing an event—and how to navigate them.
Where do you even start when planning a nonprofit gala?
Planning a nonprofit gala starts with one key question: What kind of experience do you want your guests to have? That’s the foundation for everything else—venue, catering, entertainment, décor, and even sponsorship opportunities. Once you have that vision in place, you can start making decisions that support it.
What’s the biggest challenge for nonprofits when planning a fundraising event?
Budget, hands down, is the biggest challenge for nonprofits when planning an event. The key is prioritizing. Every organization has to decide what matters most—is it the venue? The food? The entertainment? Once that’s clear, it’s easier to allocate funds where they’ll have the biggest impact.
How far in advance should planning begin?
Nonprofits should begin planning their galas and fundraising events at least a year out. That gives plenty of time to secure sponsorships, which can make a huge difference in offsetting costs. Sponsors also appreciate the advance notice so they can align the event with their own marketing plans and be sure to allocate their own budgets to supporting causes.
What should nonprofits look for when choosing a venue?
Choosing a venue goes beyond the basics like size and location; the venue should reflect the organization’s mission. If sustainability is a priority, choose a space with strong green initiatives. Accessibility is also key—guests should feel welcomed and comfortable.
How can catering enhance the guest experience and support the nonprofit’s mission?
Catering is one of our favorite ways to personalize an event! If the nonprofit focuses on food security, for example, we might create a menu that highlights local farms or zero-waste cooking. If the mission is about environmental conservation, a plant-based or sustainably sourced menu reinforces that message. The food should feel intentional and connected to the cause.
What are some creative ways to incorporate sustainability into event planning?
There are so many simple but effective ways to make an event more sustainable. Digital invitations instead of paper, compostable dinnerware, and reducing single-use plastics are easy wins. When it comes to catering, focusing on seasonal, locally sourced ingredients and donating leftovers to food rescue organizations can have a big impact.
What last-minute challenges tend to pop up, and how can they be avoided?
Rental costs can be a surprise if they’re not factored in from the beginning. Things like additional staffing, security, or post-event cleaning can also sneak up on budgets. The best approach is to be upfront about potential costs early on and build in a little flexibility.
When it comes to budgeting, where should nonprofits invest the most?
It’s hard to say what one area should nonprofits invest the most when planning a gala or fundraiser. It really depends on where it will make the biggest impact on the guest experience. That might mean high-quality catering, an engaging speaker, or immersive entertainment. If guests leave feeling inspired and connected to the cause, they’re more likely to donate.
What are some ways to create a high-end experience without blowing the budget?
Getting in-kind sponsorships is a game-changer in managing your budget for your gala or fundraiser. Donated wine, floral arrangements, or auction items can free up funds for other areas. Also, focusing on thoughtful details—like beautiful plating and great service—can make a big impression without requiring a huge spend.
What catering trends work well for fundraising galas?
Catering trends at galas and fundraisers vary widely, but lately we’re seeing a lot of demand for simplicity—seasonal menus, fewer but higher-quality choices, and interactive food stations. Family-style or plated dinners also work well because they create a sense of connection among guests.
Planning a nonprofit event is all about balance—staying true to the mission, creating an unforgettable guest experience, and making smart budget decisions. With thoughtful planning and the right partners, it’s possible to pull off a gala that’s both impactful and inspiring. If you’re ready to start planning your next event, Great Performances is here to help!
As the days get longer and the weather gets warmer, we get even more excited for the produce coming from our organic farm, Katchkie Farm, in the Hudson Valley. Over the years, our culinary team has worked even more closely with Farmer Jon to get ready for the the growing season, and we’ve all–from our chefs to our guests–enjoyed the bounty. Last year during the growing season, about 30% of the produce we use in our kitchens came from our own organic farm. We also share our bounty through our CSA program. Learn more about our CSA and sign up at Katchkie Farm’s website.
A Note from Farmer Jon
Spring is a very exciting time here on the farm. It is a time when the sunlight starts noticeably coming back, when we get glimpses of the warmer weather ahead, and when the plans that were dreamed of back in the depths of winter can begin in earnest.
No matter how many times I have seen it, watching the first seedlings sprout out of the soil, making their connection with the sunlight, brings me great joy. In the beginning of March, the first onion seeds made their way into soil-filled trays in our greenhouse and within a week, those same seeds started their emergence from the soil. For me this is the first true sign that the growing season has begun. We are now, several weeks into our nursery starts and the greenhouse is slowly filling up with lovely shades of green and leaves of various shapes and sizes. As the weather begins to settle, these young plants will make their way out into the fields and eventually onto the plates of our beloved customers.
This winter—and now merging into the spring months—has been loaded with tractor repairs. Usually there are a few weeks in leading up to growing season that I can set aside to get all the general maintenance on our machines finished, but this year there were some more involved repairs. At one point our workhorse tractor barely resembled a tractor. It was split into two pieces; the wheels, seat, and fuel tank were removed; and the transmission was in a box on the workshop table! After many trips to our local tractor dealer, late nights, and the help from a long-time mechanic friend, it was all put back together and is now ready for our spring field work.
One of the most exciting aspects of the upcoming season is getting to implement what I have learned over the winter months. Pouring over books and webinars about how plants cycle different nutrients, which minerals are essential at different points in a plant’s life cycle, as well as how to build soil carbon while growing a vegetable crop were some of the topics I had focused on. Some of these principles can be put into practice and will dovetail nicely with what we are already doing at Katchkie Farm. Others will have to be tried in much smaller trials. From what I can garner, the results will be quite delicious!
Ready to sign up for our CSA? Click the link below!
As we navigate a world where hybrid and remote work continue to shape corporate culture, companies are seeking fresh, innovative ways to bring their teams together and create memorable experiences. We reached out to our event partner, Coco Events, and Megan Josey shared some key trends shaping the landscape of corporate and nonprofit gatherings in 2025.
Top Trends in Corporate and Nonprofit Events
1. Team Building and Offsites
Corporate teams are looking to reconnect and engage outside of the traditional office space, with outdoor experiences at the top of their wish lists. Nostalgia is playing a significant role in event planning, with game show-style competitions like Family Feud—featuring custom company-specific questions—seeing a surge in popularity. Companies are also gravitating toward carnival themes and James Bond-inspired casino nights. Competitive activities such as pickleball tournaments, axe throwing, Gladiator challenges, and Bubble Soccer are fostering collaboration, competition, and camaraderie among employees. These high-energy, interactive experiences create lasting connections and boost morale in ways that traditional meetings simply can’t.
2. Tech-Forward Experiences
AI remains a buzzword in the corporate world, and event planners are integrating it in exciting ways. AI-powered photobooths, sketchbots, and VR experiences are captivating attendees, making for highly engaging activations. These tech-driven elements not only entertain but also demonstrate how innovation can be seamlessly woven into event experiences. Whether it’s a fully immersive virtual reality station or AI-generated artwork, technology is elevating engagement at corporate gatherings.
3. Customization is Key
Companies are embracing the art of customization, tailoring every aspect of their events to align with their brand identity and goals. From branded prize crane games for product launches to custom-built locker room experiences for spirits tastings, personalized activations are in high demand. Unique elements like 3D-printed candy, interactive murals, and Lite Brite brand logo displays are turning standard corporate events into unforgettable brand showcases.
4. Instagrammable Moments & Experiential Branding
Creating shareable moments is more important than ever. Custom photobooths featuring company branding are helping organizations make a lasting impression, whether at internal team-building events or consumer-facing activations. Employees and guests love capturing and sharing their experiences, making these moments not just interactive but also powerful marketing tools.
Coco Events continues to be a leader in bringing these creative visions to life. If you’re looking for ways to enhance engagement at your next corporate or nonprofit event, reach out to Megan Josey at Coco Events. She and her team can help craft an experience that your attendees will be talking about long after the event ends.
Want to see some of these activations in action? Let us know, and we’d be happy to share images and examples to inspire your next gathering.
Here’s to making every event an experience to remember!
This year, Chef Andrew Smith, Culinary Director, curated our Food Festivals and prepared some delicious recipes to help celebrate each ingredient!
Spring is Ramp season! These mild oniony, garlicky plants are as tasty as they are rare, only appearing for a brief window in early Spring. They’re well worth the wait though! They’re perfect prepared most ways but utilizing a preservation recipe like this pesto makes for a topping that can be enjoyed after Spring is over.
Chef Andrew has shared a very easy to make Grilled Ramp Pesto recipe. This pesto is perfect atop grilled meats or bruschetta. Enjoy!
Grilled Ramp Pesto
Ingredients
- 1 bunch ramps cleaned
- 1 tsp pickled ramps
- ¼ cup EVOO
- 1 oz aged New York state cheddar
- 2 tbs toasted sunflower seeds
Method
- Toss cleaned ramps in 1 tsp olive oil and salt to taste. Then on a grill or grill pan grill ramps till they take on a lite charr and soften.
- Place into a mixing bowl and cover with plastic and allow to steam.
- Once the ramps have steamed roughly chop and place in food processor with all remaining ingredients.
- Blend until all ingredients are thoroughly incorporated season to taste. Store for up to four days in a sealed container.