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.

This month, as we celebrate Thanksgiving, we focus on coming together around the table with our loved ones, extending community to our neighbors, and sharing our food, joys, and comfort.

Our chefs share their culinary voices with stories and recipes that capture the Thanksgiving spirit.

Check out their delicious contributions – and let us know which ones you’ve tried!

Thanksgiving Recipes

“Stay live till ‘25” was the chant we heard in 2021 as the hospitality industry struggled with the impact of Covid.

 

And here it is, 2025. We stayed very alive, found ways to thrive and redefine our business while discovering that some things just don’t change. The desire to gather for celebrations, in person communication and inspiration.

 

We are a quarter of the way through this century wondering sometimes how much progress we have made. It’s hard to know. Regardless, we look ahead with optimism and hope to unleash joy with everything we do. This year, we look to our farm and animal neighbors to shepherd us through the months ahead.

 

Animals contribute immeasurably to our lives and to the agricultural ecosystem. They sustain us on multiple levels, from companionship to nurturing the soil, and for many, as food. We have embarked on several culinary sustainability initiatives, including reduced meat portion sizes and rebalancing the plate with vegetables, grains and alternative proteins. We are giving meat-centered entrees lots of creative competition with our plant-forward menus. It is the “carrot” and not “the stick” approach.

 

We wish you a peaceful, healthy, meaningful and delicious year ahead.

 

With love,

 

The Great Performances & Katchkie Farm Families

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October was a month of meaningful connections and vibrant gatherings as Great Performances proudly catered several nonprofit events that celebrated art, culture, and community engagement. From the immersive experiences at Open House New York (OHNY) to the artistic initiatives supported by Powerhouse Arts, we had the privilege of collaborating with organizations that share our commitment to enriching lives through creativity and sustainability.

 

At Brooklyn Bridge Park, we provided a culinary experience that complemented the stunning waterfront views, fostering a sense of togetherness among attendees. Similarly, our partnership with Friends of Governor’s Island showcased the island’s unique charm while promoting environmental stewardship and community involvement. Each event allowed us to demonstrate our dedication to sustainability, crafting menus that featured locally sourced ingredients and innovative plant-forward options.

 

Join us as we reflect on these inspiring events, highlighting the remarkable work that these organizations do for our city.

Paul Muldoon and Jean Hanff Korelitz’s immersive adaptation of The Dead, 1904 returns to the American Irish Historical Society with Irish Repertory Theatre this winter. And what better way is there to immerse oneself in the world of James Joyce than a decadent feast, provided by Great Performances caterers?

Meticulous planning has gone into the preparation of the show’s menu: included in the meal is whole roast turkey (a more contemporary alternative to the “fat brown goose” served in the story), beef tenderloin with fig and cocoa glaze, floury mashed potatoes, and paired wine and spirits. 

 

Great Performances has catered The Dead since its premiere in 2016. Executive Chef Andrew Smith, along with Muldoon, Hanff Korelitz, and director Ciarán O’Reilly have curated each dish so as to recreate the feel of the Morkan holiday party against the backdrop of early 20th century Ireland as vividly as possible. 

 

Not one sensory detail of Joyce’s iconic story is neglected in this year’s revival of The Dead. Experience theatre and the culinary arts at their finest, November 20 – January 5, 2025.

 

Click here for more information and to book your tickets now.

 

The Dead, 1904 Dinner Menu 

 

Fig & Cocoa Glaze Beef Tenderloin (GF, DF)

Spicy & Sweet Fig Sauce

 

Whole Roast Turkey (GF, DF)

Stuffed with Fresh Parsley, Thyme & Rosemary

 

Mashed “Floury” Potatoes (GF)

 

Cranberry & Pineapple Relish (GF, Vegan)

 

Roasted Haricot Verts (GF, Vegan)

 

Individual Bread & Butter Pudding (GF)

Vanilla Custard

 

Vegan Entrée: Torta Panzanella (Vegan, GF)

Book Your Tickets Now

This winter, Wollman Rink introduces the Igloo Village—a cozy, festive addition to New York’s iconic ice rink in Central Park. Starting November 15, 2024, three beautifully decorated igloos will be available for private rental, each offering an intimate, wintry retreat for up to 8 guests. Perfect for a memorable gathering, these igloos can be reserved for 90-minute sessions as an add-on to your general admission ticket, starting at $550. Each reservation includes a curated selection of food and beverage options to complete the experience.

 

Celebrating the Season at Wollman Rink

With its skyline views and classic New York atmosphere, Wollman Rink has long been a beloved destination for skaters and holiday revelers alike. Great Performances, as the exclusive catering partner, has crafted an array of dining options to suit any occasion—from the rinkside café, featuring fan favorites like the Wollman Smash Burger and a comforting Chili Bar, to the private, tented spaces perfect for holiday gatherings and cocktail receptions. Whether you’re enjoying a casual meal or hosting a corporate event, our menus include options for all tastes, including vegan selections.

 

Plan Your Visit

Private igloo reservations are available throughout the holiday season, from November 27, 2024, to January 5, 2025, and bookings are already open at www.wollmanrinknyc.com. From a cozy date night to a special family gathering, the Igloo Village offers a unique way to experience winter in New York City.

 

Let this season be one to remember with an unforgettable evening at Wollman Rink—your winter destination for food, fun, and festive memories.

On November 21st, the Museum of Food and Drink (MOFAD) invites you to join them at Essex Market for a memorable gala dedicated to celebrating New York City’s vibrant street food history. Proceeds from the event will help fund MOFAD  and its upcoming 2025 exhibitions.

 

The Museum of Food and Drink is a pioneering food museum that leverages the universal nature of food to foster cultural change and promote a more thoughtful, equitable, and delicious future. Through immersive exhibits that engage the senses, MOFAD serves as a global educational resource, inspiring curious eaters of all ages and backgrounds.

 

This year’s gala will honor Niki Russ Federman, Josh Russ Tupper, and Maria and Mark Russ Federman of the iconic Russ & Daughters. Founded by Joel Russ over a century ago with a humble herring cart, this family-run business has become a cornerstone of NYC’s food culture. Beyond preserving their own legacy, the Russ family actively champions the city’s independent restaurants through their work with the Independent Restaurant Coalition (IRC), helping to protect and strengthen NYC’s vibrant culinary landscape.

 

Guests will be treated to a menu inspired by NYC’s diverse street food traditions, with dishes that reflect over two centuries of culinary history. The evening will also feature a special toast to NYC’s Black oystermen, with cocktails crafted from the only vodka distilled with 100% New York corn and locally harvested oysters.

 

Tickets are still available on MOFAD’s website—don’t miss your chance to be part of this unforgettable evening!  Raise a glass, savor extraordinary dishes, and help shape the future of this unique museum and the communities it celebrates. Secure your tickets now for an inspiring night of food, culture, and connection!

Bring a true taste of NYC to your event with Great Performances’ Russ & Daughters activation. For over 110 years, Russ & Daughters has been a New York icon, celebrated for its smoked fish, caviar, latkes, and more. With locations from the Lower East Side to Hudson Yards, this legendary brand can now bring its authentic flavors to your gathering.

This is a dish we do every year that is a variation on the classic yams & marshmallow dish, which we find a bit too sweet for our group.

Baked Butternut Squash & Goat Cheese Gratin

Ingredients

  • 4 each butternut squash
  • 1 cup heavy cream
  • 3 springs thyme
  • ¼ pound butter
  • 1 medium yam, peeled
  • 5 Tbsp thinly sliced chives
  • 1 cup shelled pecans
  • 5 Tbsp grade A maple syrup
  • 1 each 4oz log chevre goat cheese
  • 2 tsp ground cinnamon
  • salt to taste

 

Method

  1. Cut butternut squash in half lengthwise and remove the seeds. Place face down on a sheet tray, season with salt and olive oil, then bake at 350 F until tender and slightly caramelized. About 40 minutes.
  2. Add the sweet potato on the same tray, washed and kept whole and baked with peel on. Once they are finished cooking, remove the skin and scoop the flesh in a robot coupe or food processor.
  3. In a separate pot, heat the heavy cream with the thyme sprigs and steep for 10 minutes. Remove the sprigs and add the cream to the squash mixture.
  4. Add ½ stick butter, cinnamon, maple syrup, half the goat cheese, and half the chives, and pulse until smooth. Season with salt.
  5. In a separate pan add the pecans tossed in olive oil and salt and bake until toasted and set aside.
  6. Add the squash mixture to a baking pan and add the remaining goat cheese on top then bake in oven until the top browns.
  7. Finish with the chopped toasted pecans and chives.

Wedding Planning Q&A with Amanda DiUglio

Congratulations on your engagement! After celebrating this momentous occasion, it’s time to jump into the exciting world of wedding planning. We turned to our resident wedding expert, Amanda DiUglio, who has successfully planned hundreds of weddings for Great Performances, to answer some common questions couples have during this journey.

 

Q: What’s the first thing a couple should do after they get engaged?

Amanda: After you’ve celebrated the moment, take in the fun! Enjoy this time together, as the planning will happen quickly. The next big step is to decide where you want to get married. Find the perfect venue first, and the rest will really fall in line.

 

Q: How soon should a couple start planning? Is there a ‘sweet spot’ for timing?

Amanda: Each client is different. If there’s a must-have date or venue, the sooner, the better. If you’re flexible with details, you can take a little more time to enjoy being engaged.

 

Q: What are the top priorities couples should focus on?

Amanda: Budget is one of the biggest factors. It’s heartbreaking for a couple to fall in love with a venue that’s outside of their budget. Determine how much you want to spend, and then explore options within that range.

 

Q: What are a few main things to keep in mind while touring venues?

Amanda: Consider whether the venue fits your wedding vision, if there’s a rain plan in place, and where each significant moment of the day will happen. It’s important to visualize the flow of your event.

 

Q: At what point should I get a planner, and what are the benefits of having one?

Amanda: This depends on how hands-on you want to be. Full planners can help execute everything from start to finish, while others offer various packages that might better fit your level of involvement.

 

Q: What key questions should couples ask a potential wedding planner during their consultation?

Amanda: It’s all about personality. Make sure you like the person you’re working with! A good rapport will lead to a smoother planning process.

 

Q: How would you recommend picking a date?

Amanda: This is such a personal question! Think about what matters most to you: Is the weather important? Do you have a favorite flower? Do you prefer an outdoor or indoor setting? All these factors will play into your date selection.

 

Q: What are some common mistakes you’ve seen couples make in the planning process?

Amanda: Talk to the professionals! We all want the day to go smoothly for each couple. When we make recommendations, it’s based on experience. Even if it doesn’t align with your exact vision, we’re here to help you avoid common pitfalls.

 

Q: What’s the best way to keep the planning process from feeling overwhelming?

Amanda: Hire a planner! Let the professionals handle the details so you can enjoy the process. It makes a huge difference.

 

Q: Are there any current trends or ‘must-haves’ that couples are requesting?

Amanda: We’re seeing a lot of interactive moments this year. For example, several couples want us to build their wedding cake live in the traditional Italian style, allowing guests to watch and enjoy the experience!

 

Q: What is one piece of advice you would give a newly engaged couple?

Amanda: It all goes by so fast! Try to relax and enjoy the special moments instead of just checking them off your list. This is a beautiful time in your life—savor it!

 

Q: What’s a cute engagement story a couple has shared with you?

Amanda: One of our clients met in preschool! They found all their old photos from when they were kids and incorporated that into their story for the night. It was such a charming touch!

 

As you embark on this exciting journey of wedding planning, remember to savor each moment and embrace the joy of being engaged. With Amanda’s expert advice, you’re equipped to make thoughtful decisions about your venue, budget, and the overall vision for your special day.

 

We’re here when you’re ready to embark on your next steps! Here at Great Performances, we’re happy to work with you and your planner to create a beautiful day crafted just for you and your partner. Together, we’ll ensure your wedding is not just an event but a memorable celebration of your love story!

This is my own personal recipe for Ricotta Pound Cake that’s great for thanksgiving and any other occasion. Hope you all enjoy!

Ricotta Pound Cake

Ingredients

  • 3 1/3 cups cake flour
  • 1.6 Tbsp baking powder
  • 2 tsp salt
  • 1 1/2 cups butter, softened
  • 3 cups sugar
  • 6 eggs
  • 3 cups ricotta cheese, whole milk
  • 2 tsp vanilla extract

 

Method

  1. Cream butter and sugar.
  2. Mix together eggs, ricotta cheese, and vanilla, then incorporate into the butter sugar mixture. (May blend ricotta until smooth if needed based on preference).
  3. Mix dry ingredients flour, baking powder, and salt, then incorporate into the mix. Avoiding overmixing.
  4. Pour the mixture into a bread pan and bake at 300 F until done 45-60 minutes.

I wanted to share one of my absolute must-have recipes for Thanksgiving! While I might swap out the turkey now and then, I can’t imagine the holiday without a cozy bowl of butternut squash soup. A few years ago, I found a twist on this classic from an Instagram post, and I’ve been hooked ever since—it’s simply amazing!

Butternut Squash Soup

Servings: 4

Ingredients

  • 2 small butternut squashes (peeled, seeded & cubed)
  • 1 pint sugar bomb tomatoes
  • 6-8 campari tomatoes
  • 3 shallots (chopped)
  • 1 large garlic head (or 2 small ones, tops cut off)
  • 1 large onion (chopped)
  • 6 basil leaves
  • 1/4 tsp nutmeg
  • 1 tsp smoked paprika
  • 1/2 tsp chipotle powder
  • 1 tsp oregano
  • 6 oz triple crème brie (rind removed), plus more for topping
  • 1/2 cup heavy cream
  • 1 cup vegetable or chicken stock
  • 2 tbsp unsalted butter
  • Parmigiano to taste
  • Brioche slices
  • Chives to taste
  • Salt & pepper to taste
  • Olive oil
  • Crushed red pepper to taste

 

Method

    1. 1. Preheat the oven to 400°F. In a braising pan, add the tomatoes, shallots, garlic, onion, and squash. Drizzle generously with olive oil, and season with salt and pepper. Bake for 45-50 minutes, flipping the garlic halfway through.
    2. 2. Blend the roasted veggies with basil, oregano, spices, and brie until smooth.
    3. 3. Return the soup to the pan. Add cream, broth, and nutmeg, and simmer for 3-4 minutes. Adjust thickness with more cream or broth if needed. Turn off the heat and stir in the butter.
    4. 4. For cheesy brioche: Preheat a skillet over high for 2 minutes. Add a generous amount of Parmigiano, then place the brioche on top, pressing so the cheese sticks. Lower heat to medium, cook until browned (about 3-4 minutes), flip, and toast the other side.
    5. 5. Serve with brie, olive oil, crushed red pepper, chives, and black pepper on top.