Life happens around food®, especially during the holiday season. As a company and as individuals, we raised glasses and shared plates, and none were empty for long. Food is at the heart of what we do at Great Performances, and as we celebrated with food, we also take this opportunity to celebrate food.
Celebrating food means honoring food and ingredients and being mindful of the entire process from procurement through preparation to presentation. As a newcomer to Great Performances, I’ve been impressed with our commitment to sustainability evidenced by the thoughtful creation of seasonal recipes and menus and attention to the local and sustainable procurement of ingredients.
Jon Roode, Director of Purchasing at Great Performances, primarily sources foods from within our New York Tri-State Area, roughly outlined as a 400-mile radius by the 2008 Farm Act. A challenge he faces with our desire for local, fresh, organic produce, is being able to procure sufficient quantities with shorter notice than the farms can accommodate. Ordering too far in advance means we run the risk of wasting ingredients that aren’t required for that period’s menus. It’s a complicated algorithm that requires constant adjustment. He works closely with Chef de Cuisine Mark Russell, who develops our recipes and menus to take advantage of seasonal produce, food trends, and zero waste practices.
Not only do we source produce from our certified organic farm, Katchkie Farm, we’ve developed relationships with local farms including Mead Orchards out of Tivoli, NY; Minkus Family Farms out of New Hampton, NY; and Farmer Ground Flour out of Trumansburg, NY.
Some key successes include:
5,480 pounds of New York State apples and varieties include Cortland, Empire, Wine Sap, Gala, Fuji, Granny Smith, Crispin, Cameo, HoneyCrisp, Zestar, Jonagold, Golden Delicious
60 gallons of New York State maple syrup, about 95% of our total consumption
72% of cheeses come from New York State including McCadam White Cheddar, Nettle Meadow Kunik, Murray’s Cavemaster Reserve Project X and Cornelia, Old Chatham Sheepherding Ewe’s Blue
775 pounds of New York State ground polenta, sourced from GrowNYC’s Regional Grain Project, along with Einkorn wheat berries for faro and rye berries
4,860 heads of Brooklyn grown Gotham Green lettuce
104,940 cage free eggs
26,767 pounds of chicken breast from Goffle Road Poultry Farm in Wyckoff, NJ
As a premier caterer and hospitality company, we take seriously our commitment to local and sustainable food systems and look forward to continued successes in 2019.
By Sarah Prawl
Celebrate The Life And Achievements Of Civil Rights Leader Martin Luther King Jr. At Our Partner Venues!
Sunday, January 20 at 3 PM
WNYC & Apollo Theater Present: Apollo Uptown Hall
Unsung Champions of Civil Rights From MLK to Today
The Apollo Theater and WNYC are partnering for the sixth year to present WNYC’s 13th Annual Dr. Martin Luther King, Jr. Day celebration, Unsung Champions of Civil Rights from MLK to Today as part of the Apollo’s Uptown Hall series. WNYC’s Peabody Award-winning host Brian Lehrer and Jami Floyd, local host of All Things Considered, will moderate meaningful conversations examining Dr. King’s legacy and its impact on modern social justice movements. Learn more here.
Mon, Jan 21, 2019 at 10:30am
The 33rd Annual Brooklyn Tribute to Dr. Martin Luther King, Jr.
New York City’s largest public celebration in honor of iconic civil rights leader Dr. Martin Luther King, Jr. returns to BAM for the 33rd year. This event brings world-renowned activists, public figures, and civic leaders together with musicians and other performers to pay tribute to King’s legacy and keep his message alive. Learn more here.
Monday, January 21, 2019 from 1-3pm
Teacher Professional Development Workshop: Art as Activism
Join the Brooklyn Museum for a day of action in honor of Martin Luther King, Jr. Day, with two professional development workshops for educators to reflect on the intersection of art and racial justice and enliven their teaching practices through art engagement, facilitated by artist Nate Lewis. Learn more here.
By Great Performances
We’re well into 2019, and as we recover from the holidays—including putting our households back in order—we spoke to GrowNYC’s Communication Specialist, Catherine Crawford, for some ideas for how we can reduce the amount of waste we produce.
Fast fact: In the United States, we pile up 25% more trash between Thanksgiving and New Year’s than over any other similar time period in the year. That’s equivalent to the weight of two million grand pianos, in trash, each week!
GrowNYC has assembled a DIY Guide for Stop ‘N’ Swaps, an easy resource for decluttering, making it easy for sustainably-minded people to host their own community swaps and reduce waste through reuse. They have also assembled a list of sustainability tips.
10 HOLIDAY TABLE DECORATING TIPS TO TRY AT HOME
By GP Event Design Manager, Randy Ballesteros
WE BELIEVE THAT LIFE REVOLVES AROUND FOOD, WHICH IN MANY (EVEN MOST!) INSTANCES MEANS IT IS REVOLVING AROUND A TABLE.
Like a fine painting, marvelous food presentations are further enhanced by a worthy frame in the form of tabletop settings. Few occasions call for more festive tabletops than holiday entertaining, so we asked Event Design Manager Randy Ballesteros to come up with Ten Tips for Holiday Table Decorating. He rose to the challenge by designing an enchanting tablescape that mixes and matches various intriguing elements to produce a cosmopolitan look with a captivating sense of rusticity and nod toward sustainability.
HOLIDAY TABLE DECORATING TIPS
1. A collection of seasonal plants – such as juniper, helleborus, lavender, cyclamen – mixed with various ferns in an assortment of pots lends a fresh, natural focal point to the center of the table. And they can serve as a lovely favor for your guests at the end of the evening.
2. Keep the conversation going by placing taller décor items in between place-settings so guests’ sightlines of each other are not blocked.
3. Seasonal fruits in bowls add a splash of color to the table, as well as tasty palate refreshing bites for your guests between courses.
4. Adorn your table with runners as an alternate tablecloth. We used eco-friendly Chilewich runners.
5. Mix wood, ceramic matte, and gloss to yield an array of eye-capturing textures.
6. Don’t be afraid to mix metals as well. Copper and gold play surprisingly well together!
7. Colored candles are an easy way to add decorative depth and height to a table
8. Specialty cocktails deserve a specialty glass! Showcase a delicious drink with etched glassware.
9. Have fun with place cards by displaying them in unexpected placement.
10. Graphic tiles, such as Moroccan ones we used, add a colorful patterns to the tabletop mis and act as efficient, yet decorative risers or trivets for hot food.
HOLIDAY SEASON FESTIVITIES
By Sarah Prawl
Looking For Something To Do This Holiday Season? We’ve Got You Covered With A List Of The Best Entertainment Taking Place!
IRISH REPERTORY THEATRE’S BOX OFFICE
The Dead 1904
November 17, 2018 to January 13th, 2019
For the third year, Great Performances is playing a co-starring roll in the Irish Repertory’s production of The Dead, 1904 and getting rave reviews! The adaptation of James Joyce’s beloved short story The Dead immerses the intimate audience (only 57 people per show) in the Morkin Sisters’ Feast of the Epiphany celebration as the drama it generates unfolds in an elegant 19th century mansion. Indeed, the audience actually attends the story’s centerpiece dinner party, sharing the celebratory meal – inspired by Joyce’s description and prepared on-site by GP – with the cast as the play’s action continues. Melissa Gilbert reprises her critically acclaimed performance as the female protagonist in this truly singular theatrical experience, which appeals to all the senses, including taste with the likes of Cocoa & Fig Glazed Tenderloin and Parsley & Thyme Roast Turkey with Cranberry Pineapple Relish. For tickets and ticket information, please go to: https://irishrep.org/show/2018-2019-season/the-dead-1904-3/
METTA BROOKLYN
Mettā X GrowNYC – Greenmarket Grains Benefit Dinner
December 10 at 6PM
Metta, one of Brooklyn’s most celebrated restaurants, is hosting a dinner on December 10th to benefit GrowNYC’s Grain’s Project. Tickets are $75 each and the evening will feature two seatings at 6pm and 8:30pm Get your tickets here.
BROOKLYN ACADEMY OF MUSIC
The Hard Nut
December 14 – December 23, 2018
Mark Morris Dance Group’s beloved retro-modern reimagining of The Nutcracker comes back to BAM for the holidays. Learn more.
APOLLO THEATER EVENTS
Coca-Cola Winter Wonderland
Saturday & Sunday, December 15-16, 2018
2pm – 6pm
Hosted by Billy “Mr. Apollo” Mitchell
The Apollo Theater and Coca-Cola invite you to bring the family for holiday-themed activities including picture taking with Santa Claus and amazing performances from local choirs. This event is hosted by the Apollo Theater’s Tour Director and Ambassador, Billy Mitchell. Learn more.
Amateur Night Holiday Special
Saturday, December 15th
Special Guest Performance by The Walls
The Apollo Theater lights up this holiday season with the Apollo Amateur Night Holiday Special, the annual event under its signature program Amateur Night, showcasing recent winners of the show’s “Apollo Stars of Tomorrow” category. This showcase will feature an incredibly talented array of instrumentalists, singers, and dancers from ages 11-18, this program captures the spirit of young performers all hoping to follow in the footsteps of Apollo Legends like Michael Jackson and Ella Fitzgerald, whose careers were launched on the stage of the Apollo. Learn more.
Night Devine
Monday, December 17 at 7:30PM
Tony Award Winner Cynthia Erivo and Billboard #1 recording artist Shoshana Bean star in a one-night-only Holiday Concert Event – NIGHT DIVINE – at Harlem’s World Famous Apollo Theater. Learn more.
Hezekiah Walker & The Love Fellowship Choir, CeCe Winans
Saturday, December 22 at 2 pm
Hosted by Marcus Wiley
Lift your Holiday spirits with an afternoon of soul stirring Holiday gospel music! Cece Winans will warm your soul and Hezekiah Walker and the Love Fellowship Choir will take you higher. Marcus Wiley, host and comedian, promises to delight you and your loved ones throughout the afternoon. Learn more.
CARAMOOR EVENTS
Holiday Tea Musicale
Wednesday, December 5 – Thursday, December 13
Join Caramoor’s great tradition of holiday music with charismatic musicians, festive decorations, and tea service in the majestic Music Room. Enjoy an assortment of finger sandwiches, scrumptious holiday treats, and a variety of teas (hot chocolate with marshmallows for the little ones). Learn more.
New York Polyphony
Saturday, December 15
This a cappella vocal quartet brings their exquisitely blended voices to the Music Room in Sing Thee Nowell, a program of sacred Christmas music spanning seven centuries. The Rosen House, splendidly decorated for the holidays, will be open for self-guided tours between the two performances. Ring in the holidays with New York Polyphony’s “rich, natural sound that’s larger and more complex than the sum of its parts” (NPR). Learn more.
Santa Visits The Rosen House
Sunday, December 16
Santa comes to Caramoor to fill the Rosen House with holiday cheer. The little ones will be in for an adventure with I Spy a Santa or Two in the Music Room followed by a 30-minute concert of favorite holiday songs, then Santa Claus appears to delight the whole family. Santa’s favorite snack — milk and cookies — will be served in the Summer Dining Room. Bring your cameras and begin the festive season with joy! Learn more.
DIZZY'S CLUB EVENTS
Riley’s Red Hot Holidays
Tuesday, December 13 at 7:30 pm
Join trumpeter and music director Riley Mulherkar for this swinging holiday show featuring a collective of New York’s finest rising stars. Learn more.
Christmas Eve with Barry Harris
Monday, Dec 24 at 7 pm
Legendary pianist and staple in jazz, Barry Harris, treats us to an iconic performance on Christmas Eve that you don’t want to miss! Learn more.
New Year’s Eve with Carlos Henriquez
Monday, Dec 31 at 7:30 pm & 11 pm
Carlos Henriquez and his all-star octet will ring in the New Year with a series of energetic concerts. Hailing from the Bronx, Henriquez is a rare virtuoso in both jazz and Afro-Cuban traditions. Learn more.
Photo Credits: ©BAM (Julieta Cervantes), ©Caramoor, ©Dizzy’s Club, ©Metta Brooklyn, ©Carol Rosegg
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.
