Non-Profit Night Out | Ellis Island | Managing Director Ronnie Davis
September 10th marked a milestone evening as Great Performances, in partnership with Alpine Creative and Evelyn Hill Inc., hosted Non-Profit Night Out at the Ellis Island Immigration Museum. Now in its 20th year, this gathering brings together New York City’s leading nonprofit planners for an evening of connection, reflection, and exceptional hospitality. From seasonal menus featuring Katchkie Farm produce to a first-ever “Farm Stand” where guests could take home fresh harvest, the night celebrated the power of food and community at one of America’s most iconic landmarks.
Non-Profit Night Out at Ellis Island
In “The City That Never Sleeps,” it is important to reflect on what is really important. On September 10th, along with our long-time partners Evelyn Hill Inc., we at Great Performances hosted “Non-Profit Night Out” at the Ellis Island Immigration Museum. Founded by Steve Paster of Alpine Creative, it has been an annual gathering of the top nonprofit planners in our amazing city for 20 years, and this year felt especially meaningful.
September has always been a special month in New York. It is a nonstop whirl of tourists, celebrities, and festivities both triumphant and poignant. Ellis Island, the entry point for millions of immigrants seeking freedom, is truly the beginning of the “melting pot” that makes us the most remarkable blend of cultures the world has ever seen.
There is a fundraising event almost every night in New York, and this year it is more important than ever to help them succeed. So many different kinds of organizations generate millions of needed dollars for vital charitable work that spending an evening gathering and mingling with others who share this commitment to the welfare of our society is indeed an incredibly special event. As our Founder and CEO, Liz Neumark, always says, “Life revolves around food,” and this night was a perfect example of that.
Guests enjoyed an expansive menu that highlighted both seasonality and creativity. Butlered hors d’oeuvres included Black Eyed Pea Pani Puri with peach chutney, Chicken and Pepper Jam Waffle Cones, and Smoked Tofu Jewel Boxes. Our fall repertoire continued with tasting plates such as Frenched Free Range Chicken with mushroom duxelle and black truffles, Seared Atlantic Cod with fall market vegetables, and a Vegan Torta Panzanella layered with roasted and marinated vegetables. Momofuku’s Bang Bar joined us with signature bowls, and desserts ranged from Raspberry Chocolate Mousse to whimsical Funfetti Cake Bites.
This year, we also introduced a “Farm Stand” featuring produce from Katchkie Farm. Guests could “shop” the stand and take home fresh, organic produce — a unique and memorable way to bring the farm-to-table experience beyond the evening itself. It was another reminder of how Katchkie makes us stand apart as the first caterers in the country to own and operate an organic farm.
Evelyn Hill has been the official purveyor of hospitality on the Statue of Liberty for almost 100 years, and we at Great Performances have been serving on what is arguably America’s most important national monument since the reopening of Ellis Island and the Statue of Liberty in 1990. It has been a privilege to play a small part in some of the most memorable events that New York has ever seen.
Event Gallery
Event Menu
Black Eyed Pea Pani Puri with Peach Chutney (Vegan)
Foie Gras Toast with Brioche, Concord Grape, Pistachios (Contains Nuts)
Chicken & Pepper Jam Mini Waffle Cone with Chive
Patatas Bravas with Garlic Aioli & Salsa Brava (GF, Vegan)
Smoked Tofu Jewel Box with Purple Ninja Radish & Yuzu Pearls (GF, Vegan)
Truffle Crème & Duxelle Puff with Pickled Pioppini & Chervil (Vegan)
Tomato, Mozzarella & Basil Salad with Extra Virgin Olive Oil & Sea Salt (Vegetarian, GF)
Farm Greens & Roasted Beets with Feta & Aged Sherry Vinaigrette (Vegetarian, GF)
Baby Romaine & Carrot with Purple Daikon, Raspberries & Basil Vinaigrette (GF, Vegan)
Tuscan Kale Salad with Roasted Mushrooms, Farm Herbs, Pecorino & Lemon Vinaigrette (Vegetarian, GF)
Frenched Free Range Chicken with Mushroom Duxelle, Black Truffles, Potato Pearls, Haricots Verts & Oregon Pinot Noir Sauce
Seared Atlantic Cod with Fall Market Vegetables, Marble Potato & Lemon Pistou
Vegan Torta Panzanella with Roasted, Smoked & Marinated Vegetables, Herbed Polenta & Balsamic Glaze (Vegan)
French Onion Short Rib with Caramelized Onion, Gouda Gratin, Broccolini & Crispy Thyme (GF)
Chicken Bowl with Basmati Rice, Cabbage, Pickled Red Onion, Yakitori & White Sauces, Sesame Seeds
Cumin Beef Bowl with Braised Brisket, Basmati Rice, Cabbage, Pickled Red Onion & Spicy Scallion Cucumbers (DF)
Spicy Eggplant Bowl with Basmati Rice, Cabbage, Pickled Red Onion, Carrot, Cucumber, Scallion, White Sauce & Thai Basil (DF, Vegetarian)
Raspberry Chocolate Mousse with Raspberry Biscuit & Dried Raspberry (Vegan, GF)
Funfetti Cake Bite with Confetti Sprinkles
Lime Raindrop in a Wonton Cup (Vegan)
S’mores Rice Crispy Treat (Vegan)
When it comes to hosting a film premiere or industry screening, the right venue can elevate your event from routine to remarkable. In New York City—where audiences are discerning and details matter—you need more than just a screen and seats. You need a space with cinematic AV capabilities, thoughtfully designed green rooms, dramatic red carpet potential, and expert support at every stage.
At Great Performances, we’ve produced film premieres and screenings for studios, networks, festivals, and independent creators. From intimate debuts to star-studded red carpets, we understand what it takes to bring cinematic experiences to life. Our deep roots in the arts—and our commitment to supporting women in creative industries—mean we’re fluent in the language of storytelling, stagecraft, and hospitality.
Whether you’re planning a press screening, premiere party, or launch event, explore these standout NYC venues that offer the perfect backdrop for your next film-centered experience.
Top NYC Venues for Film Premieres & Screenings
Located at Columbus Circle with sweeping views of Central Park, JALC offers unmatched production capabilities.
Rose Theater: 1,233-seat proscenium theater with world-class acoustics and built-in AV.
Appel Room: 483-seat venue with panoramic city views and broadcast-ready infrastructure.
On-site green rooms, VIP areas, and space for red carpet arrivals.
Ideal for: Large-scale premieres, festival screenings, and red carpet receptions.
A distinctive venue steeped in history, located just off Central Park on the Upper West Side.
Auditorium with theater-style seating and projection capabilities.
Grand lobby and gallery spaces ideal for red carpet entrances and receptions.
Ideal for: Historical documentaries, museum premieres, and cultural film events.
A newly restored Art Deco icon in Downtown Brooklyn that blends historic grandeur with modern technology.
Capacity: Up to 2,700 standing or 1,500 seated.
Fully equipped with state-of-the-art lighting, sound, and projection.
On-site green rooms, dressing areas, and VIP lounges.
Ideal for: Major film launches, private premieres, and stylized screening events.
A Midtown staple for the media industry, Paley Center is tailored for screening-focused events.
Theater seating with built-in AV for HD and 4K presentations.
Media-friendly infrastructure and central location.
Ideal for: Press screenings, retrospectives, and private viewings.
A refined, cultural venue on the Upper East Side with excellent support for film-related events.
Auditorium with tiered seating and high-resolution projection.
Reception spaces ideal for red carpet arrivals and post-screening events.
Ideal for: Cultural film premieres, international features, and filmmaker panels.
An NYC cultural institution with multiple theater spaces and a strong cinematic legacy.
Historic theaters with AV-ready infrastructure and on-site staff.
Known for its commitment to film, performance, and community.
Ideal for: Independent premieres, curated screenings, and film festivals.
A grand, theatrical venue with a history of high-profile performances and broadcasts.
Capacity: Up to 2,500 guests.
Features include balcony seating, green rooms, production booths, and stage lighting.
Ideal for: Bold, theatrical film events, launch parties, and media spectacles.
A modern, broadcast-ready space operated by New York Public Radio in SoHo.
High-definition AV and live streaming capabilities.
Intimate and flexible space with contemporary design.
Ideal for: Documentary debuts, podcast-based screenings, and press events.
Nestled in the heart of Midtown and designed with media in mind, The Times Center is a favorite for press events and screenings.
- 378-seat theater with built-in 4K projection, lighting, and audio systems.
- Spacious lobby perfect for red carpet step-and-repeat and pre/post-event receptions.
- Ideal for: Press screenings, media premieres, and Q&A panels.
A sleek, modern venue on the Hudson River, The Glasshouse offers flexibility and skyline views.
Built-in LED walls and AV systems throughout.
Multiple spaces ideal for premieres, receptions, and branded activations.
Red carpet setups can be staged both indoors and out.
Ideal for: Experiential premieres, branded film launches, and after-parties.
Ready to Roll?
From curating the perfect venue to styling red carpet entrances, designing immersive food stations, and managing on-site logistics, our team ensures every element of your event is expertly executed.
Contact us to start planning your next film screening, debut, or red carpet event.
Let’s premiere something extraordinary together.
Brooklyn Artists Ball | Brooklyn Museum | Senior Event Director Ali Rea-Baum
On April 29, 2025, the Brooklyn Museum hosted its fourteenth annual Brooklyn Artists Ball, presented by Dior. The evening honored Darren Walker, president of the Ford Foundation, for his contributions to philanthropy, social justice, and advocacy for artists. The event commenced with a cocktail reception in the museum’s lobby, featuring a performance by the Jamel Gaines Creative Outlet beneath the museum’s iconic KAWS sculptures. Guests then proceeded to the Beaux-Arts Court, transformed by artist Jeffrey Gibson into a vibrant space inspired by his 2020 exhibition, “When Fire Is Applied to a Stone It Cracks.” Brooklyn Museum+8Brooklyn Museum+8Vogue+8
During the program, museum director Anne Pasternak announced a $1 million gift from the Ford Foundation to support the display of African-American artworks previously held in storage. The event raised over $4 million in total for the museum’s exhibitions and educational programming. The evening concluded with a musical performance and an afterparty that continued into the night, featuring a DJ set by Swizz Beatz.
Event Gallery
Event Menu
- Truffle Creme & Duxelle Puffs
- Truffled Creme, Pickled Pioppini, Chervil
- Carrot Mousse Tart
- Crispy Ginger, Celery
- Smoked Tofu Jewel Box
- Purple Ninja Radish, Yuzu Pearls
- Tuna & Wasabi Tobiko
- Tuna, Wasabi Sesame Yuzu Vinaigrette, Wasabi Tobiko, Micro Shiso
- Asparagus Palette
- Fresh Herb Salad, Lemon Pearls, Basil Creme, Crispy Ginger, Flower Gremolata, Green Oil
- Branzino & Roasted Spring Vegetables
- Saffron, Lemon
- Raspberry Mousse
- Basil Oil, Basil Financier, Raspberry Veil
- Elegant 75
- Lemon Juice, St. Germain, Honey Syrup, vodka
- Delicate
- Bourbon, Lillet Blanc, Aperol, Orange Bitters
- Spiced Raspberry Paloma
- Casco Viejo Reposado, Grapefruit Juice, Chambord Raspberry Liquer, Lime Juice, Jalapeno Agave
A 20-Course Cinematic Dinner for G20
Menu by Great Performances | Hosted at Shift Midtown | Concept by THREE20
As part of a three-day celebration leading up to the New York City premiere of Amazon Studios’ G20, the creative team at THREE20 envisioned an immersive experience that would bring together culture, community, and cinematic storytelling. One of the centerpieces of the weekend: a 20-course interactive dinner designed to echo the emotional rhythm of the film.
With just one week to develop the menu, Great Performances—led by Culinary Director Andrew Smith and Senior Event Director Gary Bedigan—designed a five-act culinary journey, with four courses per act. Each phase of the meal was crafted to align with the evolving tone and visuals of the evening, supporting a fully immersive, multi-sensory experience.
Shift Midtown, the host venue, provided the perfect backdrop for THREE20’s vision, transforming the space with projection mapping and live performance. Walls, tables, and plates became dynamic storytelling surfaces. Actors moved through the room. Guests were transported into a world where fiction, film, and food collided.
From the first bite to the final scene, the dinner played a central role in the evening’s narrative—a seamless collaboration between visual storytelling, live performance, and culinary creativity.
We were honored to support THREE20’s bold concept and help bring one of the most memorable moments of the G20 premiere to life.
The Menu
COURSE ONE
- Diplomatic Immunity – Compressed Strawberry, Yuzu Tamari, Kaluga Caviar, Micro Shiso
COURSE TWO
- Opening Statement – Asparagus, Micro Greens, Herb Cream, Flowers
COURSE THREE
- Global Alliance – Beef Carpaccio, Thai Sunflower Chicken Satay, Souvlaki Vegetable Skewer
COURSE FOUR – Beverage
- Red Carpet Toast – Prosecco, St. Germain, Rose, Watermelon
COURSE FIVE
- Breach Detected – Smoked Wild Mushroom Tea
COURSE SIX
- Encrypted Message – Carrot Flan, Cured Egg, Hidden Message Rice Crisp
COURSE SEVEN – Beverage
- Power Play – Vodka, St. Germain, Lime, Honey, Jalapeno Agave Cream
COURSE EIGHT – Palate Cleanser
- Red Alert – Lemon Sorbet, Electric Mango Powder
COURSE NINE – Beverage
- Truth Serum – Three-Layer Shot, Green Juice, Tomato Water, Nasturtium, Gin Dropper
COURSE TEN
- The Lie Detector – Foie Gras Toast, Brioche, Concord Grape, Pistachios, Milk Chocolate Ganache Toast, Brioche, Concord Grape, Pistachios
COURSE ELEVEN
- Deep Fake Dessert – Savory Tart Shell, Salmon Tartare, Beet Cream, Lemon Pepper Pearls
COURSE TWELVE
- Blackout File – Vegetable Ash Risotto, Pitch Black Parmesan Frico
COURSE THIRTEEN
- Code Red – Torched Mackerel, Carrot Wakame, Ninja Radish
COURSE FOURTEEN
- Collateral Damage – Slow Poached Arctic Char, Crème Fraiche, Chili Oil, Green Oil, Salmon Roe
COURSE FIFTEEN
- The Beast Bite – A-5 Wagyu, Smashed Potato, Truffle Demi
COURSE SIXTEEN – Beverage
- Restart Sequence – Espresso Martini
COURSE SEVENTEEN
- Rebuild the Summit – Strawberry Shortcake, Vanilla Sponge, Vanilla Chantilly, Strawberry-Rose Compote
COURSE EIGHTEEN
- Presidential Decree – Milk Chocolate Dipped Grissini, White Chocolate Drizzle, Rice Paper Message
COURSE NINETEEN – Beverage
- State of the Union – Delicate Cocktail
COURSE TWENTY
- Classified Ending – Chocolate Dome, Espresso Cream, Dark Chocolate Truffle
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.
Networking events are an essential part of any high-level summit, offering valuable opportunities for industry leaders to connect and share insights. This reception, held at one of New York City’s iconic venues, combined the perfect setting with thoughtfully curated culinary experiences to foster meaningful connections among guests. From interactive food stations to a refined cocktail menu, every detail was designed to encourage engagement and celebrate the vibrant energy of New York.
Event Snapshot
- GP Team: Amanda DiUglio, Senior Event Director
- Client Industry: Professional Services
- Event Type: Networking Reception
- Guest Count: 250 people
- Venue: 3 World Trade Center
- Date: February 2025
- Event Style & Ambiance: Sophisticated, High-Energy, Networking-Focused
- Food & Beverage Service Style: Cocktail Station Buffet
The Challenge
As part of an exclusive industry leadership summit, this evening reception was designed to foster meaningful connections after a full day of high-level discussions. With attendees immersed in forward-thinking conversations on innovation and industry trends, the event needed to provide a seamless setting for networking while delivering an exceptional culinary experience.
A leading event planning firm, renowned for crafting impeccable experiences, engaged Great Performances to manage the reception’s catering, staffing, and execution. The goal was to create an event that reflected the energy of the summit while celebrating the vibrancy of New York City.
Our Approach
To complement the dynamic discussions from the summit, Great Performances curated an NYC-inspired culinary experience, showcasing the city’s diverse flavors through interactive food stations. Our approach included:
- Thematic Menu Design: Guests enjoyed an array of regionally inspired stations highlighting New York’s culinary heritage, from the flavors of Arthur Avenue to the bold offerings of a Brooklyn steakhouse.
- Seamless Service for Networking: A cocktail station buffet format allowed guests to move freely, engaging in discussions while enjoying beautifully plated bites.
- Collaborative Planning: Partnering closely with the event planning team, we ensured a sophisticated and memorable experience that exceeded client expectations.
The Venue: 3 World Trade Center, A Premier Manhattan Skyscraper
Held at a high-rise venue with panoramic city views, this reception showcased New York’s energy and innovation. The space seamlessly blended hospitality with a tribute to the city’s landmarks, offering an experience that was both aspirational and grounded in local culture. From culinary nods to iconic boroughs to design elements reminiscent of classic NYC moments, the event immersed guests in a distinctly metropolitan atmosphere.
As attendees reflected on the day’s thought-provoking sessions, they embarked on a culinary journey through the city’s most beloved flavors. Interactive stations encouraged movement and conversation, facilitating organic networking while guests enjoyed dishes that captured the essence of New York. A well-curated bar menu, featuring classic New York-inspired cocktails and mocktails, added a refined touch to the evening.
Menu Highlights:
- Hudson Valley Delicacies: Boneless Lamb Chop, Red Pepper Puffed Tortilla, Miso-Glazed Black Bass Bite, South Street Seaport Lobster Roll
- Ditmars Boulevard Station: Classic Chicken Gyro Bowl, Roasted Vegetable Gyro Bowl
- Arthur Avenue Station: Chicken Parm Slider, Panzanella-Style Chopped Salad, Penne Cacio e Pepe
- Brooklyn Steakhouse Station: Chef Carved Strip Steak, Cedar Plank Salmon, Chimichurri Cauliflower Steaks, Creamed Spinach Twice-Baked Potatoes
- Signature Cocktails & Desserts:
- Drinks: The Staten Island Ferry Mocktail (Apple Cider, Orange Wheel, Cranberries), Manhattan (Rye, Sweet Vermouth, Angostura Bitters)
- Desserts: Black and White Cookies, Junior’s Cheesecake
The Experience
With the stunning city skyline as a backdrop, the evening struck the perfect balance between relaxation and engagement. The interactive stations encouraged fluid conversation, allowing guests to connect naturally while savoring curated bites inspired by New York’s iconic neighborhoods.
The event planning team, in collaboration with our expert catering staff, ensured a flawless execution where service was polished yet unobtrusive. The sophisticated bar menu, featuring thoughtfully crafted cocktails and mocktails, enhanced the refined yet approachable ambiance.
The Results
- Elevated Networking Experience: The station-style format encouraged organic conversation and seamless movement.
- Culinary Success: Guests raved about the NYC-themed menu, with the Brooklyn Steakhouse and Arthur Avenue stations being particular standouts.
- Seamless Execution: Thanks to meticulous planning and expert service, the event flowed effortlessly, allowing attendees to stay engaged without interruption.
This reception exemplified how Great Performances brings high-touch hospitality and culinary creativity to professional gatherings, transforming post-conference networking into an unforgettable experience.
Senior Event Director, Morgan Golumbuk, has a wealth of knowledge when it comes to planning the perfect event. In addition to planning spectacular events for clients across the city, she often plays host for her family and friends. Whether you’re planning a casual social gathering, dinner party, or stunning engagement party, we’ve tapped her brain for the top five tips to help you get started planning the perfect party at home.
Tip #1: The more you can do in advance, the better.
This can be said for a lot of situations, especially hosting. Rearranging your furniture, cleaning, setting the table, and picking up centerpieces and party favors are best done before the morning of the event. And get yourself dressed and ready before you think you need to; that doorbell will ring before you know it.
Tip #2: Pull and plan out your vessels.
Seeing all your serving pieces laid out ensures that all items on your menu have a place to land. In the style of a Great Performances Buffet Captain, use sticky notes to make sure everything is accounted for in the days ahead.
Tip #3: Personal touches go a long way.
Catering to your guests’ tastes can make even the chilliest visitor feel warm and fuzzy. Asking for dietary or beverage restrictions in advance makes people feel heard and eliminates any awkward conversations on the day.
Beyond asking about what they don’t want, I like to bring in personal favorites as much as I can. In my years of hosting, I’ve accumulated enough wine to avoid ever needing to buy alcohol again, but it took me five minutes to buy a bottle of gin that I knew my best friend would appreciate.
I also like to bring in my own personal favorites, much like my family’s Hanukkah gift tradition. It makes the experience just that much more special to truly welcome people with things they love.
Tip #4: Don’t forget the ice!
The party is over once the ice is out; make sure you’re fully stocked for both chilling and serving.
The holiday season is here, but don’t worry—there’s still time to plan an unforgettable celebration! Whether you’re hosting a corporate holiday gathering, a nonprofit gala, or a festive social soirée, we’re here to help you create a memorable experience.
Need some guidance? Our holiday party planning tips are packed with insights to make the process seamless. From choosing a theme to curating the perfect menu, we’ve got you covered every step of the way.
Searching for the ideal venue? Great Performances has a comprehensive list of exceptional venues and a user-friendly Venue Searcher to match your event size, style, and needs.
For even more inspiration, explore our Holiday Party Guide, brimming with ideas for food, décor, activities, and more.
Looking ahead? Many companies are opting for January celebrations to avoid the December rush. It’s a smart way to secure top venues and ensure your guests have a clear calendar.
Let us help you bring your vision to life. Start planning today and make this season’s festivities truly extraordinary!
Start Planning Your Holiday Party Today
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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!
As SailGP‘s catering provider for the Mubadala New York Sail Grand Prix, Great Performances was an integral part of the experience, providing their signature genuine hospitality to the most exciting racing on water. Speareheaded by Gary Bedigan, Senior Event Director, and Kevin Jaeger, Event Producer, Great Performances catered each bespoke hospitality experience on Governors Island for SailGP’s VIP and VVIP guests, which included team owners, partners, and high-profile individuals. Great Performances also provided crew catering for SailGP’s athletes and crew at Liberty Landing Marina in New Jersey, serving the team 2-3 hot meals almost every day for two weeks as SailGP’s tent team constructed the tech site, creating the “pit row” equivalent for the league. In addition to crew catering, Great Performances provided the on-water meals for SailGP’s athletes during Race Days, lunch for media members, and service for a few one-off events in New Jersey.
Menu Highlights
Butlered and Stationary Small Plates
Smoked Eggplant
Beluga Lentils, Sunflower Tahini, Red Pepper Chutney, Summer Herbs, Dried Flowers
Summer Herb Pesto Cavatelli
Roasted Cherry Tomatoes, Ricotta Salata
Thyme Grilled Chicken
Mustard Glazed Peaches, Caramelized Onions, White Polenta Cake, Flower Confetti
Vegetable Poke
Roasted Eggplant, Sweet Potato & Red Onion in Poke Marinade of GF Tamari, Ginger & Furikake. Offered with Seasoned White Rice, Green Onion, Cucumber & Avocado, Pickled Ginger
Spring Orecchiette
Peas, Melted Leeks, Shiitake, Truffle & Pea Tendrils
Grilled Flank Steak
Grilled Fennel, Burnt Strawberries, Mint, Wild Rice
Tea Sandwiches
Roasted Vegetables & Fresh Mozzarella
Pesto & Focaccia
Smoked Salmon
Dill Creme Fraiche & Black Bread
Tumble Weed Cheddar
Red Cabbage Slaw, Quince Jam, Basil, Pretzel Roll
Brie & Green Apple
Raisin Walnut Bread
Cucumber & Watercress
Sourdough
Fava Bean
Fines Herbes Hummus, Daikon Radish, Seven Grain Pullman
Momofuku
Bing Bread
Housemade Flatbread
Cultured Butter & Caviar
Maldon Salt
Cultured Butter & Honey
Shaved Truffle
Charred Eggplant Dip
Pine Nut Gremolata
Tingly Lamb
Szechuan Peppercorn, Mint
Chilled Spicy Noodles
Pork Sausage, Candied Peanuts, Thai Basil
Ginger Scallion Noodles
Pickled Shiitake, Wakame Nori Salad, Cured Cucumber, Scallions
Wagyu Ragu Rice Cakes
Sweet Soy, Jalapeno
Cacio e Pepe Rice Cakes
Black Pepper Breadcrumbs, Truffle Oil, Chives
Korean Fried Chicken Bao
White Sauce, Iceberg Lettuce
Shiitake Bao
Cured Cucumber, Hoisin, Scallions
Chef Curated Tasting Plates
Smoked Eggplant
Beluga Lentils, Sunflower Tahini, Red Pepper Chutney, Summer Herbs, Dried
Flowers
Summer Herb Pesto Cavatelli
Roasted Cherry Tomatoes, Ricotta Salata
Salmon Poke
Basmati Rice, Pickled Vegetables, Avocado, Cucumber Noodles, Carrot Noodles, Togarashi
Beef Short Rib
Shiitake, Black Trumpet, Hon Shimeji, Barley, Shallot, Black Garlic, Chive
Thyme Grilled Chicken
Mustard Glazed Peaches, Caramelized Onions, White Polenta Cake, Flower Confetti
