THE JOY OF GIVING BACK!
By Liz Neumark
IT’S SIMPLE: WE ENJOY AND CELEBRATE THE BLESSINGS OF A PLATE FILLED WITH DELICIOUS FOOD.
That’s why having the opportunities to bring nourishing food to hungry New Yorkers is so meaningful. Here are a few organizations we know well and respect that could use your help any day of the year – and during the holiday season.
Support them with your hands, hearts and funds!
WEST SIDE CAMPAIGN AGAINST HUNGER
West Side Campaign Against Hunger is an emergency food pantry that provides assistance to people who struggle to meet the food needs of themselves and their families. They offer fresh fruits, fresh vegetables, whole grains, protein, and dairy in a supermarket-style pantry, where they can choose the food that is best for them, thus serving our community with dignity. They also offer various social services to connect customers to benefits and other community resources, a Chef Training Program, and a new Mobile Food Pantry which is bringing healthy food directly to NYC neighborhoods with high rates of poverty and food insecurity.
To learn more about WSCAH and see their current volunteer opportunities click here.
Contact Info:
263 West 86th Street New York, New York 10024
Phone:(212) 362-3662
Volunteer Coordinator: Maria Valdez, mvaldez@wscah.org.
NEW YORK COMMON PANTRY
New York Common Pantry is dedicated to reducing hunger throughout New York City while promoting dignity and self-sufficiency. NYCP’s whole-person approach starts with food provision through the distribution of nutritious, fresh food pantry packages in Choice Pantry and hearty balanced breakfast and dinner in the Hot Meals program. Supplemental food is provided to seniors aged 60 and older through Nourish. The third vital element in their whole-person approach is education offered through our Live Healthy! program, which teaches children and adults about the importance of a nutritionally sound diet and active living, as well as provides them with the skills necessary to make healthier choices for their families.
NYCP is looking for volunteers for the month of December! Check out their calendar to see available volunteer shifts in their Choice Pantry and Hot Meals programs.
For additional information contact Stacy Gonzalez at sgonzalez@nycommonpantry.org.
Contact Info:
8 East 109th Street New York, NY 10029
Phone: (917) 720-9700
THE SALVATION ARMY — GREATER NEW YORK DIVISION
The Salvation Army Social Services of Greater New York (SSGNY) manages an extensive network of 46 social service programs designed to assist vulnerable adults, families and children: community centers, homeless shelters and outreach programs; soup kitchens, food pantries and mobile street feeding; foster care, group homes and adoption services; residences and programs for the developmentally disabled; AIDS casework centers; employment training and many other programs
They are always looking for volunteers for the many programs that they offer, and you can signup to register here.
Contact Info:
120 W. 14th Street New York, NY 10011
Phone: (212) 337-7200
THE BOWERY MISSION
One of New York City’s oldest homeless services organizations, The Bowery Mission has served homeless, hurting, and hungry New Yorkers since 1879. Today, The Bowery Mission provides a full continuum of care, with the goal of ending and preventing homelessness. These services include: basic needs and emergency care to people experiencing homelessness, long-term recovery programs where adults overcome homelessness, collaborative social services for the unemployed and working poor, and mentoring and enrichment programs for children.
There are many volunteer opportunities available at The Bowery Mission, and openings can be viewed on their calendar.
Contact Info:
432 Park Avenue South, 3rd Floor New York, NY 10016
Phone: (212) 684-2800 x107
Email: volunteer@bowery.org
FOOD BANK FOR NEW YORK CITY
FBFNYC aims to end hunger by organizing food, information and support for community survival, empowerment, and dignity. Food Bank For New York City has been working to end food poverty in our five boroughs for 35 years. As the city’s largest hunger-relief organization, we employ a multifaceted approach centered on helping low-income New Yorkers overcome their circumstances and achieve greater independence.
For a complete list of open volunteer opportunities, check out their calendar.
Contact Info:
39 Broadway, 10th Floor New York, NY 10006
Phone: (212) 566-7855
Fax: (212) 566-1463
CITY MEALS ON WHEELS
Citymeals on Wheels provides a continuous lifeline of nourishing meals and vital companionship to New York City’s homebound elderly.
Learn more about their volunteer opportunities here.
Contact Info:
355 Lexington Avenue, New York, NY 10017
Phone: (212) 687-1234
Email: info@citymeals.org
HOLY APOSTLES SOUP KITCHEN
As New York’s largest emergency food program, Holy Apostles Soup Kitchen serves a hearty and nutritious meal to 1,000 homeless and hungry New Yorkers every day. They offer guests a refuge from the streets, a safe place they feel welcomed, connection to additional services and food for the soul as well as the body.
Contact Info:
296 Ninth Avenue, New York, NY 10001
Phone: Revere Joyce Volunteer Manager at (646) 998-6118
Email: rjoyce@holyapostlesnyc.org
Not All Heroes Wear Capes
How Sous Chef Ira Brown's Quick Thinking Saved the Day!
By Sarah Prawl and Ira Brown
WHEN IT COMES TO ANY EMERGENCY, TIME IS OF THE ESSENCE, AND GP’S SOUS CHEF, IRA BROWN, WASTED NO TIME IN RUSHING TO THE AID OF SOMEONE IN NEED.
We would love to know more about you!
I’ve worked with Great Performances for 6 years now. For the last 5 years I have worked mostly on-site at events, but have recently moved into the kitchen where I oversee kitchen assignments, prepare food for events and make sure that all food items are labeled correctly for each event.
Can you tell us about your thoughts on the day the incident occurred?
I really believe that everything happens for a reason. I have only been in the kitchen for a month now, and it was just like any regular day. I had just arrived at work about an hour before and heard that someone was in distress in another part of the building. Some staff members ran into the kitchen and asked if anyone knew how to perform the Heimlich Maneuver, which I had done before, and as soon as they explained what was going on I immediately ran over there. When I arrived, the individual was unconscious, and I immediately got behind them and performed the Heimlich step-by-step until the particle had come out and they regained consciousness.
Do you consider yourself a hero?
I definitely don’t have that “Hero Complex”, I am just really thankful that I was at the right place at the right time, and really do believe that everything happens for a reason. Now that I think about it, there was a reason why I moved from on-site events to full time in the kitchen.
A YUMMY SEPTEMBER
By Liz Neumark
It started with Labor Day weekend, naturally. Laboring in the field, gathering delicious fresh veggies; laboring in the kitchen, preparing a feast for family and friends. Nothing is more fun than an all local buffet – the 10-mile menu with the bounty of Katchkie Farm and the Hudson Farmers Market.
What’s next? Jewish New Year, featuring a major food-focused gathering around the table, ushering in a peaceful, delicious and hopeful new year. There have been numerous visits to restaurants, new and old, catching up post-summer with friends; Kish Kash, Blue Bird from London and abcV to name a few. There were GP parties where our clients embrace our love for seasonality. Trips to Union Square Greenmarket filled in the gaps at my city kitchen along with my weekly workplace CSA bag.
Yes, there was a mid-month Fast Day, but the evening feast more than made up for the deprivation. The bagels and fish from Sables were the stuff dreams are made of (and dream I did! I’ve been back there twice for their addictive herring).
Even the canning got out of control and at months end, the inventory is at 800+ jars. Cook, can, nibble. Cook, can, nibble. The 72 jars of concord grape jelly came out perfectly, equal parts grape and sugar – it is no wonder grape jelly is everyone’s favorite. How about this new one: Salted Brown Sugar Peach Jam? And the fermenting containers of hot sauce are bubbling away. The end is in sight (perhaps). Get your requests in!
Then there is the BEST day of the year – The Vendy Awards on Governors Island: aka the Oscars of the Food Truck World. My daughter and I have a tradition of arriving early and eating our hearts out! The Vendy’s is a fundraiser for the Street Vendor Project which works stands up for vendors rights, many of whom are immigrants and people of color. Its vital work includes lobbying for increasing the cap on food vending permits. Please, support them by feasting with food truck and street vendors often. The 2019 winners are a creative and highly motivated group of entrepreneurs and chefs.
Life does happen around food, especially when we are eating together.
MAE MAE CAFE IS HALLOWEEN HAPPY!
By Sarah Prawl
Mae Mae Cafe is serving up a batch of spooky cocktails to get you in the Halloween Spirit! Stop by during our Halloween Happy Hour before the annual Halloween Parade, or the Hudson Yard Scavenger Hunt!
WHAT’S ON THE MENU?
End of Days (Non-Alcoholic):
Lemonade with a shot of Expresso
Pome Blood & Te-Kill-Ya (Tequila) :
Silver Tequila, Lime Juice, fresh-squeezed Pomegranate Syrup, dash of Orange Bitters
MAE MAE IS EXCITED TO ANNOUNCE NEW HOURS, FALL MENUS, MORE SPECIALS AND HAPPY HOUR! BEGINNING OCTOBER 1ST, MAE MAE’S HOURS ARE NOW:
Monday-Friday
Lunch
11:30 AM to 4 PM
Happy Hour
4 PM to Close
Saturday & Sunday: Closed
MAE MAE CAFE'S NEW FALL MENU
Starters
Fall Produce Platter – Charred Carrots, Roasted Turnips, Broccoli Rabe, Goat Cheese Bon Bon, Farm Egg, Red Pepper Aioli
Katchkie Farm Pickled Veggies
Veggie Soup of the Day
Salads
Fall Greens – Grapes, Pecans, Apple, Maple Vin
Roasted Acorn Squash Salad – Lemony Hummus, Arugula, Pepitas, Salsa Verde
Farmers Bowl – Fall Greens, Charred Carrots, Farrow, French Lentils, Broccoli Rabe, Lemon Vin
Entrees
Flatbread – Caramelized Brussels, Onions, Bacon with Lemony Ricotta, Parmesan
Roasted Salmon – Butternut squash, Broccoli Rabe, Salsa verde
Chicken Saltimbocca Sandwich – Prosciutto, Grilled chicken Cutlet, Sage, Provolone
Avocado Toast – Sourdough Toast, Fried Farm Egg
All Day Bacon Egg & Cheese – Bacon, Tumble Weed Cheddar, Kettle Chips
Mae Mae Veggie Burger – Goat Cheese, Onion Aioli, Thunder Pickle, Kettle Chips
Nanas Meatballs – Parmesan, Garlic Toast
Desserts
Cookies
Pies
Mae Mae will launch a new selection of cocktails, beer, wine and spirits and a Happy Hour Bar Bites Menu, served weekdays from 4pm – Close. Food and drink specials will also be announced weekly to our loyal community.
To learn more, call (212) 924-5109 or email maemaecafe@greatperformances.com. And don’t forget to add @MaeMaeCafe on Instagram!
THE ART OF FOOD AND DESIGN
By Randy Ballesteros and Sarah Prawl
Pushing the envelope extends beyond great food and an amazing venue; planners, clients and guests appreciate events which offer unique and memorable experiences. At Great Performances, we strive to incorporate innovative concepts across all aspects of the planning and execution process. Here’s a behind-the-scenes look at how our Design Manager, Randy Ballesteros, creates breathtaking event decor.
“I Love Designing Events And Enhancing Delicious Foods With Visually Appealing Environments & Tablescapes.”
FOR A RECENT WEDDING AT THE PLAZA HOTEL, THE CLIENT WANTED A CLASSIC, RUSTIC ITALIAN CHARCUTERIE AT THE COCKTAIL RECEPTION.
We Included An Assortment Of Cheeses, Meats, And Cheeses Presented On Slate, Marble, And Wooden Boards With Touches Of Gold And Copper Accents, All Inspired By The Grandeur Of The Iconic Plaza Palm Court.
FOR THIS PRIVATE DINNER, THE CLIENT WANTED TO PORTRAY A MODERN INTERPRETATION OF THE CLASSIC CORNUCOPIA, FUSING THE BOUNTY OF A FALL HARVEST NESTLED IN AUTUMNAL FOLIAGES.
Rich aubergine plums and figs playfully intertwine with sunset hues of blood oranges, dahlias, and roses. Modern accents of black wooden chairs and prismatic glass bowls lends a modern touch to the color palette. All creating a playful garland which greets the guests with colorful visuals and refreshing bright citrus scents, all the while completely edible. A unique appetizer that creates a memorable and “all-sensory” experience.
MEET ANA REYES - SEAMSTRESS GREAT PERFORMANCES
Rescue & Reuse!
By Liz Neumark and Ana Reyes
IF YOU HAVE EVER BEEN TO THE GP OFFICE, THERE IS A COLLECTION YOU WILL NOTICE: THE DOZENS OF CANVAS BAGS HANGING ON OUR WALLS – EACH ONE FROM A FARMER’S MARKET IN THE U.S. OR BEYOND.
I am a bag lady. This passion merged with another trait – I am allergic to food waste. In the kitchen we aim for full utilization of food (so beet tops are sautéed and eaten; trimmed fish scraps are made into mousse or soup).
Have you ever noticed the sacks that contain rice/potatoes/onions/grains/chicken feed/seeds? They are beautiful!
Bag lady meets food sacks and BINGO – an idea takes root! Convert these intriguing materials into functional bags, skillfully adding a few pom-poms and frills. Ana instantly got the vision. The collection of rescued and transformed food sacks are now works of art.
I am pleased to introduce you to Ana!
ANA, WE’D LOVE TO HEAR YOUR STORY. HOW DID YOU START CREATING BAGS?
I’ve been sewing ever since I was a little child, back in the Dominican Republic. My mom saw my love for sewing and put me in sewing classes when I was 14 or 15 years old. I never thought that I could make a career as a designer because during that time Accounting and Business was “The Career”, so I started studying Accounting in my country and when I came to the US, I received my Accounting degree. That wasn’t my passion though. In 2010, life invited me to go back to investing my energy and time and effortlessly. After the economy crashed, my position was eliminated and I saw that as a sign to go and do something with my craft. I enrolled in FIT to learn more about the industry and what the business was about. I started to make clothing for designers as a seamstress and felt like that wasn’t what I wanted to, I felt like everything flows when I’m making bags. One day I started thinking, ‘ There are too many bags out there, I need to create a bag that can stand out from the competition.’ So I started making bags out of old recycled jeans and vegan leather and that’s the business that I am in right now. It really is an art, and it comes easily to me because I’m so passionate about it. Being here at GP has really aligned with what I am doing and I love that Liz believed in me and gave me the freedom to use my creativity, and that’s why the bags come out the way they do.
WHAT SIZE BAGS DO YOU PREFER TO MAKE?
I usually go for the size that people can use at the supermarket and I make sure that everything is well made and that the material is strong and durable.
WHAT IS THE PROCESS LIKE FROM START TO FINISH? WHERE DOES THE MATERIAL COME FROM?
These bags all come from the kitchen, they started out as sacks of rice, potatoes, onions, etc. Liz came up with the idea of bringing the sacks upstairs from the warehouse and I sort through them. I look at the colors, and when I see a color that I want to use, I immediately think ‘Oh that’s so beautiful, I want to give some life to this’ and I then I start to put different pieces together. I play with the trimmings and I try to create handles that create harmony within the sacks that I use.
IT’S MORE THAN JUST MAKING BAGS FOR YOU, WHAT IS YOUR PHILOSOPHY?
I believe in the philosophy of recycling and reusing, and Liz and I connected on that level because she shares the same philosophy that I have. So instead of throwing all of this material away, she’s using it. This has a very great purpose because you know how many things we throw out, there’s a lot of pollution in the environment. So in a way, she’s taking care of the environment and I really believe in that. Also, we are creating bags that people can see a story behind.
To learn more about Ana and to see her work, visit her website.
Independence Day with A View at New York's Franklin D. Roosevelt Four Freedoms Park and Ellis Island.
By Sarah Prawl
HISTORICAL PARKS WITH THE BEST VIEWS OF MANHATTAN.
There’s no better way to celebrate Independence Day in NYC than at a historical park with beautiful views of Manhattan!
Great Performances is proud to partner with The Franklin D. Roosevelt Four Freedoms Park and Ellis Island, which are both rich in history and patriotism and a must-add to your list of outdoor places to visit this Summer!
FDR Four Freedoms Park
Four Freedoms Park is a sprawling four-acre memorial with impeccable design on the tip of Roosevelt Island that celebrates the Four Freedoms addressed in FDR’s 1941 State of the Union Address.
Approaching the island is an experience itself, with aerial views of Manhattan’s East Side and East River upon arrival on the Roosevelt Island Tram.
Located on the East River, nestled between Manhattan and Queens, and parallel to FDR drive, it is described as an “urban oasis” with some of the best views of NYC.
Four Freedoms is the perfect location for any outdoor event and a fantastic location to watch the July 4th fireworks on the East River! Learn more here.
Ellis Island
Anchored in the Upper New York Bay, with breath-taking views of the Statue of Liberty and the Manhattan Skyline, Ellis Island is truly a monumental masterpiece.
From 1892 until 1954, millions of immigrants passed through the island’s immigration offices as they entered the United States. The Ellis Island Museum tells the tales of the immigrant experience through interactive tours, audio segments, photographs and displays.
Ellis Island houses some of the most stunning views of downtown Manhattan and serves as a once-in-a-lifetime experience for your next private event.
Learn more about Ellis Island’s history and book your trip here.
Photo Credits: ©Rana Fanure, ©Ellis Island
Intro by Liz Neumark
Stories by The Students of CS 61 Elementary
A Note From Liz
I woke up on May 8th with trepidation and headed to East Crotona Park, Bronx, wondering if I would pass muster with the kids. Would my mathematical abilities (non-existent) be vetted? Would I need to demonstrate principal-like skills?
The half day that I spent at CS 61 was enlightening, entertaining, inspiring and completely exceeded any expectations! The young girls and boys had done their homework. Our conversations were peppered with questions about the farm, healthy food, chefs and catering. They were curious about everything and impressed me with their big goals and aspirations.
The school’s principal, Marjorie Cutler Sanchez, took the helm in September 2017. She is a smart woman; an excellent administrator, team builder and strategic planner. Her connection to the community and the students, in just a few short months, is deep and productive.
It seemed obvious to turn over some newsletter space to Roger, Victoria, Paul, Dylan, Marcus, Roselyn, Aimar, Madelyn, Sidiki and Ethelyn. Enjoy their words and emotions. They restored my faith in the future!
To learn more about PENCIL’s Principal For A Day® click here.
by Paul Martinez
Hi! My name is Paul Martinez. I am a student in 5th Grade who attended C.S.61. Today I’ll be telling you about a meeting I had with a important person. Her name is Ms. Liz. She is 60 years old and she is one of the Top 50 most powerful women in New York. She owns her own company, it’s called Great Performances NYC Catering Company. If you need someone to cook for you like a wedding or holiday you call them and they’ll do it.
My favorite subject to learn is science because it’s based off of animals, plants, and many living things, the human body and a lot more. I’ll name my favorite animals: wildcats, bears, reptiles, amphibians, and mammals, also water creatures and crustaceans. They are based off of real thing and it’s fun to learn about.
Why Being A Scientist Is So Cool
by Sidiki Diarra
The reason why being a scientist is so cool is because you can make all kinds of machines. You can also make the future brighter. You can even make gadgets that are useful to other people. Even help people that are in need. A final one is that when you finish your creation you need some test subject so you know if it’s okay and if it’s not try again.
You can make the future brighter by making something that can make any kind of food that you want by asking. Even make an auto-pilot button that can make a car go by itself. You can even put it on a bike, but you have to steer it. If you don’t steer it, it will be out of control. Also make a watch that has video, like Netflix, YouTube etc.
So things that are useful to other people is that when you want to go to some kind of place like the kitchen or the bathroom or bedroom you can put on skate plus shoes which would help you go someplace that you want to go like stores, busses, trains, markets and other kinds of stuff that you can go to. Something that is useful to other people is that book that can read to you and when it’d done you have to read it.
You can even make a wallet that when you don’t have any money you can ask ‘can I get more money please?’ Then it will give you enough money.
One way that you can help people in need is that you can help fix their fountain if it’s not working. You can even help with their TV. If they need some help you can build something like a robot that has everything you needs for cleaning, cooking and fun. But if you want, you can help them by yourself.
A final one is that you have test subjects. Your test subjects can be paper, money, apple, fruits are all test subjects. Just make sure it is not animals because they are part of life. So life is easy but you put it to your best, so if you fail you tried your best and you can do it again.
What I Want To Be When I Grow Up
by Marcus Ancrum
What I want to be when I grow up is an all genre dancer. The reason I would like to be an all genre dancer is because I love to dance. Also, it helps with taking stressful things off your mind.
Somethings things don’t go as planned. I originally wanted to be a photographer and an actor but I decided that dancing and acting wads my thing. I apparently focused more on dancing because I had more opportunities like getting accepted at Alvin Ailey CAS dance camp. I was really thankful because I did not have any opportunities for acting or photography.
Being a dancer is not an easy task because you have to stay fit and be active. They also might have to perform for people and practice a lot. That’s why it’s no easy job. They also can get major deals like being in celebrity’s music videos or maybe even a concert. There are pros and cons to being a dancer.
There are not that many males in the dancing industry, I want to be one of those men dancing and making my dreams come true. The legacy of male dancers must continue. In the next couple of years there will be a decent amount of male dancers in this industry. Also I want to make an example for others that want to be dancers.
To conclude, if you have a dream chose it, believe it, try hard to succeed in it. Never give up because I bet one day your dream will come true. Trust and believe.
When I Grow Up I Want To Be President Of Dominican Republic
by Roger Trinidad
When I grow up I want to be President of Dominican Republic because I want to end poverty and corruption. I want to make my country a good place for citizens. I want the people to feel happy and proud of being Dominican and not feel embarrassed of being Dominican.
What I Want To Be When I Grow Up?
by Victoria Darko
What I want to be when I grow up? Hmm. Very hard question considering I only have experience with eating McDonald’s.
First, I kind of only have like three in mind. The first is a fashion designer (with my own company). Second is a cartoon animator. Lastly is a photographer.
I kinda like drawing, and I think I am pretty good at it. Like on my free time I like doodling. That’s why I want to be a cartoon animator.
The reason I want to be a fashion designer is cause I am crafty and have a very good fashion sense. Also when I make something it is unique and special. As I said before I am good at drawing so that will help designing it.
Lastly, the reason I want to be a photographer is because I like looking at the world in different ways. It kinda weird that I want to be a photographer since I don’t like taking pictures.
Anyways… this is what I want to be when I grow up. ☺
Photo Credits: Marjorie Cutler Sanchez, Sarah Prawl
By Shaun Roberts
Contributions by Sarah Prawl
What Do Wrestlers, Drag Queens, Scientists And Gardeners Have In Common?
A REASON TO CELEBRATE IN THE MONTH OF MAY!
FX’s new program “POSE,” based on the life of dancers and drag queens from the late 80’s/early 90’s vogue-ing culture, came to life at the Hammerstein Ballroom with the premiere of the first episode and nearly three hours of live posing thereafter. On the same evening, in a completely different world and half of Manhattan away, champion wrestlers took to the mat at Rumble On The River: Beat the Streets 2018 Annual Benefit on Pier 17 in an effort to support young people, as they achieve their “full physical, cognitive and social potential and become strong and effective members of the world”. May 29th kick off the annual World Science Festival with a fantastical dinner at Jazz at Lincoln Center, full of smoke, explosions, and how-did-they-do-its (and that’s just the food!). And it wouldn’t be Spring without the BAM Gala, as each year honorees are celebrated for their contribution and philanthropy towards art and music.
Enjoy the following highlights of some of our most proud event moments in May.
Pose Premiere
Thursday, May 5, 2018
The Hammerstein Ballroom at Manhattan Center
FX’s highly anticipated series,“POSE”, hosted it’s premier at the Manhattan center and Great Performances pulled out all the stops with creative food stations and designs.
Beat The Streets
Thursday, May 5, 2018
South Street Seaport at Pier 17
The 8th annual Beat the Streets Wrestling Event, titled “Rumble on the River”, took place at the newly opened Pier 17, where over 1,400 people gathered to help BTSNY raise over $1MM for the wrestling student-athletes of New York City.
World Science Festival Gala
Tuesday, May 29, 2018
Jazz at Lincoln Center
The 11th annual World Science Festival Gala celebrated the lives and legacies of Women in Science and was nothing short of breathtaking, filled with a stunning blacklight dessert.
BAM Gala 2018
Wednesday, May 30, 2018
The Brooklyn Cruise Terminal: Pier 12
Darren Aronofsky, Jeremy Irons, Nora Ann Wallace and Jack Nusbaum were all honored at BAM Gala 2018. BAM has been a staple in the Brooklyn community for over 150 years and is dedicated to connecting local and global communities in all areas of performing arts.
Photo Credits: ©Theo Warg, ©Maggie Marguerite Inc., ©Ben Hider Images, ©Sarah Prawl
By Liron David, Founder of Eventique
Stevie Wonder, The Supremes, D’Angelo & Erykah Badu, just to name a few of the Motown greats. Who wouldn’t jump at the opportunity to be a part of the former CEO of Motown’s records 50th birthday?
For this special event, we decided to start with a blank canvas – an empty, white New York City gallery space. The party began with an intimate dinner party on the second floor for an A-list crowd of guests including Stevie Wonder, Al Sharpton, and Joe. We built a custom table to provide seating for the 20 guests using contemporary ghost furniture and covered the table with a lush variety of flowers bringing pops of color into the room. As for food, Great Performances set the tone of the evening with a palette of delectable foods fit for music royalty.
A sampling of the menu-
Hors D’Oeuvres:
- Grilled Chicken Taco with Radish Escabeche and Chili Crema
- BBQ Short Ribs with Roasted Poblano on Stone Ground Grit Cake
- Caviar Beggar’s Purse with Sake-Cured Lemon Wheels
- Cherry Tomato Wrapped in Mozzarella with Pine Nuts, Capers and Katchkie Farm Pesto
- Peruvian Potato Cup with Truffled Comte Fondue
- Portobello Cannoli with Parmigiano Reggiano and Chives
First Course:
- Beet Ravioli with Westfield Farm Goat Cheese, Pickled Greens, and Mezze Arugula
Entrée:
- Sirloin and Short Rib Duo with Polenta, Crispy Kale, Bordelaise Sauce
Dessert:
- 5 Texture Chocolate Cake with Milk Chocolate Mousse and Chocolate Macaron
After dinner, 100 guests joined the festivities for a cocktail party on the main gallery level. To welcome these guests we transformed the downstairs space into a posh lounge. We brought in large, illuminated flower-pot tables; hung framed photos of the guest of honor and his friends on the wall; and set up a stunning illuminated bar where the guests congregated. For entertainment, there was DJ D-Nice spinning classic R&B hits behind a floor to the ceiling glass wall. Behind DJ D-Nice, was a 20-foot waterfall splashing into a small pond we filled with dry ice to create a layer of smoke. Red & purple colors filled the room through lighting and the guest of the honors name was projected on the center of the main wall.
Stevie Wonder ended the night by giving a wonderful speech and breaking out into his hit song “Happy Birthday” that summed up the night so perfectly it was as if he wrote it just for this occasion:
“To show just how much we love you, and I’m sure you would agree, it couldn’t fit more perfectly than to have a world party on the day you came to be.”