JAMES BEARD FOUNDATION FELLOW: MIMI CHEN
By Georgette Farkas
Mimi’s love of TV cooking shows led her to enter the C-CAP (Careers through Culinary Arts Program) Competition. Her 2015 win resulted in a full scholarship to the International Culinary Center and then a paid internship at Café Boulud. With Chef Daniel Boulud as a mentor, Mimi went on to cook at New York City’s renowned Restaurant DANIEL. Always striving to work with and learn from the best, Mimi moved to San Francisco to join the team at Matthew Kirkley’s three Michelin starred restaurant Coi. All the while, she continued to participate in prestigious competitions, including the famed Bocuse d’Or World Competition in 2017 and 2019. Mimi’s creative talent, precision and competitive spirit will serve her well when it comes to starting her own culinary business.
How did you first learn about the program?
A professor whom I studied with at CityTech College encouraged me to apply. She has always looked out for me and my career and knew I would really benefit from the fellowship.
What was the most valuable training you received?
I learned a lot about myself personally and professionally. Program mentor Rosey Singh helped me understand my personality type and taught me to communicate with confidence. Another mentor, Valerie Wilson, taught me to pitch my story concisely. Previously, I had written a very long bio. Thanks to Valerie, I learned to focus on compelling details that illustrate the key points in my narrative.
What aspect of the program did you enjoy most?
I loved creating my Beard Box menu, translating my ideas into a meal kit for people to prepare at home. Everyone loves a good burger, but I wanted mine to be different. My family BBQ experiences inspired my five-spice burger. The charcoal bun was a technique I picked up in my cooking competition experiences. The resulting dish was familiar yet out of the ordinary.
How did the program influence the direction of your culinary career and the possibilities you see ahead?
It helped me build my business plan on the foundation of my culinary and pastry experiences. Prior to the program, I had been testing recipes, which the fellowship then helped me to refine.
What will your next career step be, following your fellowship completion?
I’m launching my own line of dessert mixes. They’re called “Mish”, short for mission. My products will be similar to what you find in the grocery store baking aisle, but with unique flavors inspired by my cultural heritage and French culinary training. My cake mixes will include matcha, earl grey and yuzu – flavors you just don’t find in stores. I’m also creating unique dessert mix flavor profiles for rice crispy treats, cookies, cupcakes and mochi. I plan to offer them with the convenience of online shopping, and eventually in stores.
What was the most challenging aspect of the fellowship?
For an introvert like me doing the live zoom recipe event was a great challenge. For my Beard Box video presentation, being prepared with a well outlined script was a very effective strategy. Despite a few hiccups, it went smoothly. I felt great about it.
Recipe: Soy Ginger Slaw
Ingredients
Slaw Mix
- 1⅓ cup napa cabbage, finely shredded
- 1⅓ cup purple cabbage, finely shredded
- ⅔ cup carrots, finely shredded
Soy Ginger Sauce
- 3½ Tbsp tamari soy sauce
- 1.5 Tbsp rice vinegar
- 1½ Tbsp honey
- 2 Tbsp vegetable oil
- 1 tsp sesame oil
- ¼ cup ginger, grated
- 1 tsp garlic, grated
- 1 scallion, thinly sliced
- 1 sprig cilantro, chopped
- ¼ tsp white sesame seed
Procedure
In a small mixing bowl, whisk together soy ginger sauce ingredients and adjust seasoning to taste. Combine shredded napa and purple cabbage and shredded carrot. Toss in soy ginger sauce to coat evenly. Serve immediately.
We would like to acknowledge CAPITAL ONE as the presenting Sponsor of the James Beard House Fellows Program.
IMMIGRANTS' PERSPECTIVES: CELEBRATING THANKSGIVING
Thanksgiving is a time that we celebrate with loved ones and share our food with our gratitude. This uniquely North American holiday has come to mean a lot to newcomers to America. What is beautiful about the holiday meal today is the influence of global flavors and cuisines via new citizens as well as refugees from all over the world.
Georgette Farkas interviewed some of the chefs we’ve worked with for People’s Kitchen and at our Latke Festival. Each of these incredible women share their Thanksgiving stories and how they’ve made it their own, bringing in their cultures, traditions, and flavors, but always sharing a meal while sharing their gratitude.
Yen Vo, Co-Owner and Co-Founder, MADAME VO
Yen Vo’s hands down favorite holiday is Thanksgiving. The Vietnamese born fashionista’s penchant for the American harvest celebration reflects how families from around the world embrace the holiday as as they settle into American life on their own terms.
Yen and her husband, Chef Jimmy Ly, opened their chic East Village Vietnamese restaurant Madam Vo in 2017. Their second restaurant, Madame Vo BBQ, followed soon after. Jimmy had grown up working in his family’s restaurants and easily won Yen over with his cooking. But when it comes to Thanksgiving, Jimmy takes the day off, and Yen takes over in the kitchen. It’s also the only time her mother and grandmother give her free reign behind the stove, even if they still can’t keep their hands off the seasoning.
Yen’s earliest Thanksgiving memories date back to age seven, and a feast hosted by the aunt who had sponsored her family to come to the US. Yen’s aunt wanted them to have a truly American style holiday meal, with an emphasis on the side dishes. Yen’s favorite, and one she still makes, is a classic green bean casserole. Her cornbread and andouille sausage stuffing has a Southern accent, thanks to the time her family spent in Mississippi. This year she’ll also be serving roasted garlic mashed potatoes, brussels sprouts and maple glazed carrots.
Yet the menu would not be complete without cha gio, traditional Vietnamese shrimp spring rolls with their nuoc cham dipping sauce that are a must at all Yen’s family gatherings. Roast pork lettuce wraps with vermicelli and cucumber are another must, before the turkey comes to the table. So while the Vo and Ly families don’t fuse the flavors of East and West, they serve them side by side, combining their Vietnamese and American culinary cultures right up through dessert. They’ll have traditional American pumpkin and pecan pies and then give out moon cakes as gifts. As with Thanksgiving, the moon festival celebrates the harvest, with both traditions celebrating family gathered around the table.
Learn more about MADAME VO here.
Aarthi Sampath
Aarthi spent her first American Thanksgiving as the guest of a school friend’s Nicaraguan grandmother in the Bronx. She had no idea what the holiday stood for or what to expect on the table. To this day she recalls an incredible spread of pork stew, rice and beans, potato and egg salad, a giant pineapple glazed ham, and an even bigger bird that she did not know was a turkey, all followed by American pies and tres leches for dessert. She is still struck by the generosity and warmth shared by people she was meeting for the very first time.
Chef Aarthi Sampath first arrived in the US 2013 when she transferred from a food service management program in her native India to major in baking and pastry at Johnson and Wales. Her subsequent years in restaurant kitchens produced a wealth of turkey making experience. At the Breslin she learned from the highly technical and carefully tested sous vide approach. She was proud to put her own side dish on the menu and still remembers hand scrubbing mountains of rainbow carrots. She roasted them in her own blend of cumin, turmeric, honey, raisins and walnuts and finished the dish with a carrot top and cilantro pesto seasoned with ginger, garlic and lemon, clearly an East meets West inspiration.
At Junoon, Aarthi’s Thanksgiving turkey was the center of a staff family meal. She marinated the bird Indian style, rubbed with turmeric, chili powder, cumin, coriander and garlic. “It was the first time I had ever brined anything, an entirely new technique for me learn, and it took the biggest pot we had in the kitchen,” explains Aarthi. On the side she served black lentils and a rice salad.
For a Thanksgiving dinner in Seattle, where Aarthi was making her mark with her gourmet food truck, she took the night off to host a group of healthy eating athletic friends. She wanted them to be able to indulge with abandon on her menu of quinoa salad, roast vegetables and whole roasted tandoori chicken marinated in yogurt, lime, chili, coriander and cumin. The chef still remembers, “I didn’t have enough plates in my own tiny kitchen and used every possible implement and container on hand to serve the dinner.”
During the 2020 shutdown, Aarthi prepared Thanksgiving dinner as a private chef for a family with Italian and South American roots. “They wanted their many cultures reflected in the menu and especially asked me to add some Indian spices of my own,” recalls the chef. “It was the most customized Thanksgiving dinner I have ever created.” In addition to a rosemary and sage brined turkey, Aarthi made whole roasted plantains topped with spicey beef stew; Bengali style potato and egg salad with mustard seeds, curry leaves and asafoetida. For dessert, Aarthi served pumpkin and sweet potato trifle. “At home we had my grandmother trifle for every family gathering, so I served my own version of this childhood memory,” say Aarthi. “The Thanksgiving meal is about family memories and traditions, no matter where they may originate.”
Follow Chef Aarthi Sampath on social: @arthi_sampath
Hong Thaimee, Chef-Owner, Thaimee Love
Today Hong Thaimee considers herself a New Yorker, yet she experienced her first Thanksgiving in her native Thailand as the guest of an expat American family. “I am open to new experiences, never judgmental, so I was happy to embrace this very foreign meal. I loved the stuffing and its aroma pervading the house. It must have been the celery,” remembers Hong. “They served classic roast turkey with gravy and cranberry sauce. To this day, I can’t imagine where they got that turkey.”
Hong enjoyed her first Thanksgiving dinner here in the US in 1995, as an exchange student living in Portland, Oregon. Her host family were great cooks, but she still remembers the jazz soundtrack that accompanied dinner, more than the food itself.
By 2006, Hong had moved to the US full time and took on a Thanksgiving dinner of her own for a group of friends from around the world. Learning to brine the turkey was the greatest challenge at the time. Ever since, she’s been seasoning her bird with a Thai curry spiced butter under the skin. As a side dish, Hong makes fried rice with green curry paste, coconut milk, eggplant and Thai basil, which she explains can double as a stuffing. Yet the holiday recipe she remains most proud of is her now famous red curry paste pumpkin pie. It was published in Rachel Ray magazine and still appears on her restaurant menu.
Learn more about Thaimee Love here.
Lebjulet Braganti, Chef, Eat Off Beat
Lebjulet Braganti has two passions: the first, numbers and the second, cooking and making desserts. Prior to moving to the US in 2016, she taught university-level mathematics. But now, she shares her passion for cooking and making desserts at Eat Off Beat, a New York based company offering ready-made meals made by refugees to explore the world from your home.
Lebjulet remembers the first time she celebrated Thanksgiving: her mother-in-law prepared different dishes and a lot of food. Lebjulet cooked three desserts—a lemon curd fruit pie in strawberry, kiwi, and peach. As she sat to eat the feast, she felt nostalgic, remembering her childhood. Every Sunday, she and her parents, brother, and some friends would eat together, giving thanks to God for the family and everything they had. Thanksgiving brought back those cherished memories through the shared experience.
Every year, her family celebrates with five families at her friend Ana Maria’s house. Each family brings Venezuelan dishes, and Lebjulet typically prepares meat and dessert. She’ll traditionally prepare two or three desserts, typically desserts her friends request. One dessert she always makes is her famous tres leches cake, which as been described as “one of the best desserts I’ve had’ by most. This past year, she prepared guanabana (soursop) cake filled with pastelera of guanabana and decorated with suspiro.
She and her family and friends like to celebrate Thanksgiving as a moment to share, talk, and most importantly, giving thanks for the opportunity to be together, to feel freedom, and to grow their children together without being afraid and sad.
“Every day we live in constant fear [of leaving] America. For asylum seekers, it’s not easy to live here. Some people celebrate, but others, like parents, think about leaving everything again. I like Thanksgiving Day. It is the marvelous celebration when we can remember where we come from and where we are going. The decorations, the happiness, the food… this day is part of me now.”
Learn more about Eat Off Beat here.
BRONX RIVER ALLIANCE; CELEBRATING 20 YEARS
By Great Performances
The Bronx River, the only freshwater river in New York City, is rich in history. Originally starting in Westchester County and called Aquehung (River of High Bluffs), it was a source of life for the Mohegans who lived along the river. As Europeans settled in the area, the ecology and landscape changed. Industrialization led to mills and factories being built along the river and waste being dumped into the river. By the end of the 19th century, it was referred to as an open sewer.
In the 1970s, the Bronx River Restoration was launched to turn around the river. Numerous organizations worked with communities to launch activities on the river, working to clean, beautify, and improve the area. In 2001, the Bronx River Alliance was incorporated to coordinate efforts to protect, improve, and restore the Bronx River corridor.
By engaging the communities along the river, The Bronx River Alliance and numerous volunteers have created green spaces and witnessed the return of wildlife including alewife herring, beavers, and many other species. They are bringing vibrancy and life back to the river and creating a welcome space for people to gather and enjoy nature in The Bronx. Last year, Katchkie Farmer Jon grew 150 rhubarb plants for the perennial forest in the South Bronx, a project managed by the Alliance.
There are opportunities for all interests, from recreational activities like walking, running, or exercising along the Greenway and paddling down the river to educational activities in this “Living Laboratory” through school programs and independent activities available on the Bronx River Alliance website.
The Bronx River has become a vibrant part of the communities around it, and the transformation over the past 20 years has been incredible. The rivers’ path, and its rejuvenation, is also the story of privilege and access. North of the city, the river’s restoration brings acres of clean water and land conservation to local communities. As the river winds into the Bronx, where it is the only connection to water and greenery, the need for environmental activism becomes even more critical. The amazing work of local advocates and supporters are making a difference. They welcome your support and a visit!
This year, The Bronx River Alliance celebrates 20 years at The Golden Ball, a sold-out event on Tuesday, October 5.
However, It’s never too late to support the Alliance. You can Donate online or Get Involved to help continue to transform the river by becoming a member, volunteering, or working for The Bronx River Alliance.
Learn more about the rich history of The Bronx River by watching the video below.
A NEW LENS ON KATCHKIE FARM: A PHOTO JOURNAL BY PATRICIA COOK
Patricia Cook and Liz Neumark first connected years ago through the Women’s Forum, enjoying meetings and dinners together, and they shared a love of cooking during cooking classes in the pastry kitchen of Stone Barns led by Chef Adam Kaye (founder of The Spare Food Co.). Over years of sharing incredible ingredients and delicious recipes, they developed a warm friendship.
Then Covid changed the world and meeting for dinners and spending time with friends was put on hold.
But during pandemic, Pat rediscovered her camera, taking trips to sanctuaries, beaches, gardens and parks. She published her photos in a book, Finding The Light, available on her website at this link.
Then in mid-August, Liz and Pat ran into each other at Dizzy’s opening night for board members and supporters of Jazz at Lincoln Center. Great Performances operates the food and beverage services at Dizzy’s, and Liz attended to greet board members and friends while Pat attended as a guest. It was a happy reunion, and over the course of conversations, Pat asked if she could visit Katchkie Farm, our organic farm in upstate New York, to take some photos. Armed with her new Leica lenses, Pat captured the beauty of the farm and equipment and shared it with us to share with you.
Enjoy!
BEHIND THE SCENES: SPECIALTY EVENT TASTING
By Great Performances
Working with Great Performances is a delicious journey.
We engage in a discovery process with our clients, starting with the basics like event style, size and goals; the essentials like venue, location and budget; and the fun parts including concept and theme, so we can turn ideas into reality.
Talking about favorite foods, researching culinary trends, and incorporating an event theme into the meal, is a delicious process. We brainstorm with our clients, discover their dreams and share our insights while our chefs work to create the perfect menu.
As part of the planning process, we book tastings with our clients as we fine tune the details of their menus and service styles.
We host these specialty event tastings at our home in The Bronx. These turn into fun, engaging, and of course, delicious opportunities to share a meal with our clients. Our chefs share the story of the dishes, sources of inspiration and answer any questions. Copious notes are taken to make any adjustments and to help ensure that the food at the actual event exceeds expectation. And though guests attend events for practical reasons, enjoying a memorable meal enhances the experience!
Check out these photos from our most recent specialty tasting event.
Spectacular food, an attentive service staff and a warm client-caterer bond made for an afternoon party months before the actual event.
Specialty Tasting Menu
Hors D’Oeuvres
Spaghetti & Meatball
beef meatball, fra diavolo sauce
Boneless Lamb Chop
mint chimichurri, pretzel
Potato Cornet
portobello mousse, sorrel
Habanero Smoked Tofu Taco
watermelon radish wrap
PB&J
hudson valley foie gras, pistachio butter, sour cherry preserves
Duck Rillette Fritter
cranberry port jam, rosemary skewer
Beef Carpaccio
saffron aioli
Peekytoe Crab on Togarashi Rice Crisp
jalapeno, miso aioli
Mozzarella Cup
gaeta olive, sundried tomato chutney
Peruvian Potato Cup
comte fondue
Korean Chicken Bite
gochujang fried chicken, kimchi slaw, sriracha aioli
BBQ Shortrib
roasted poblano, stone ground grits
Specialty Carving Stations
Carving Station: Veal
Sage-Stuffed Veal Breast Roulade
braised gigante beans
gemelli al pesto, green beans
grilled zucchini, ricotta salatta, lemon, basil
Carving Station: Duck
Roast Duck Breast Lapérouse
gruyere, mustard
foie gras mousse profiteroles
pommes duchesse
Carving Station: Jamon
Hand-Carved Jamon Mangalista
white anchovy barquettes
Carving Station: Ribeye
32oz Bone-In Ribeye
bordelaise, chimichurri, horseradish cream
Carving Station: Kobe
Seared 45-Day Dry-Aged Kobe Sirloin
japanese uni, shiitake summer roll, madeira gastrique, oyster sauce, chive puree
Specialty Seafood Stations
Toro Station
Fresh Cut Toro
caviar, yuzu pearls, gold leaf
Colossal Shrimp & Arctic Char Station
Colossal Shrimp
lemon-tarragon aioli, horseradish and smoked tomato cocktail sauce
Lightly Cured Arctic Char
olive oil poached peppers, anchovy
Ceviche Station
Red Snapper
leche de tigre, red onion, chili pepper, lime
Specialty Vegetarian Station
Mushroom Station
japanese turnips, erynggi mushrooms, matsutake mushrooms, trumpet mushrooms, black truffle, smoked dashi broth
We love all holidays and celebrations here at Great Performances, but there’s really nothing quite as special as celebrating the moms in our lives! With Covid restrictions being lifted and warmer weather coming, we hope you’ll be able to celebrate with your loved ones in person this Mother’s Day weekend.
We’ve rounded up some great activities for you to enjoy with the moms in your life. You can head upstate to the First Annual Women in Food and Farming Festival at Stone Ridge Orchards; head to the Bronx to enjoy the jewel that is Wave Hill and their annual Mother’s Day celebration — this year, as a picnic on the lawn; or enjoy a picnic meal outdoors at Brooklyn Museum or to take home.
Our venue partners are also sharing special Mother’s Day packages. Picnic on the lawns of Wave Hill, an idyllic garden in The Bronx, or pick up a basket at Brooklyn Museum and enjoy al fresco dining.
Looking for something a little different? The First Annual Women in Food and Farming Festival takes place on Saturday, May 8 at Stone Ridge Orchard a quick two-hour drive from New York City. It’s the perfect way to celebrate mom and women as you explore the outdoor market – and perhaps pick up some goodies for Sunday!
Mother’s Day in Brooklyn
Mother’s Day Picnic at the Brooklyn Museum
Sunday, May 9 from 11:00 am – 4:00 pm
Custom picnics are available for pick up from 11-4 pm at the Brooklyn Museum Food Truck, located in front of the museum. Bring a blanket, and enjoy your lunch in the sculpture garden, or near by Prospect Park. Each picnic includes your complete meal, cutlery and bottled water.
Mother’s Day in the Bronx
Mother’s Day Picnic at Wave Hill
Sunday, May 9 from 11:00 am – 3:00 pm
This year, Mother’s Day and our traditional Mother’s Day picnic are so very welcome! In addition to the opportunity to start your morning at the Family Art Project, or join our first Garden Highlights Walk in the afternoon, we invite you to enjoy a custom Mother’s Day picnic provided by Wave Hill exclusive caterer Great Performances. Be sure to make your reservations now for whatever menu of events you’d like to share with Mom. May we suggest you cap off the day with a browse in The Shop at Wave Hill? We think Mom will be grateful!
Mother’s Day Weekend Upstate
First Annual Women in Food and Farming Festival
Outdoor Market at Stone Ridge Orchards
Saturday, May 8 from 11:00 am – 4:00 pm
Location: Stone Ridge Orchards, Stone Ridge, NY
Ticket Information: Tickets must be purchased in advance
REFLECTIONS ON THE YEAR AND ANTICIPATING THE RETURN OF EVENTS
by Brian Hanley
2020 was an unprecedented year, and each day brought on new uncertainties. But, throughout all the ups and the downs, the afternoon of June 28, 2020 is a day that stands out in my mind the most. It was the date that the annual New York City Pride Parade was scheduled to take place, and it was an especially hot and humid summer afternoon in New York. During any year prior, the city’s streets would have been filled with thousands of supporters and proud members of the LGBTQIA community. But this year was different. There was no parade to march in; no large gatherings to attend; and no clear answer as to what the future of parades and events would look like.
I spent that afternoon walking all the way from the Upper West Side to the Stonewall Inn, and I recall feeling so many emotions. It had been months since I had seen many of my loved ones, and exciting weekends spent at parades, weddings and events seemed like a distant memory.
As I made my way downtown, so many thoughts ran through my mind. “Will there ever be a Pride parage again?”; “Will people even want to gather in groups once this all ends?” …The questions kept coming, but I did not have an answer to any of them.
As I arrived at the West Village, I immediately recognized the masked faces of my two friends, Andrew, and Kyle. Coincidentally, they had the same idea that afternoon to walk to Stonewall; a landmark that is so important to the history of the gay community. I had not seen them since before the pandemic, and since then, the two of them had become engaged. They joked when I congratulated them that Great Performances would plan them “the most extravagant wedding New York has ever seen” once state guidelines allowed for it. This was something they had repeatedly told me ever since they found out we catered Nate Berkus and Jeremiah Brent’s wedding; the first same-sex wedding to ever be held at the New York Public Library. I was thrilled for them, but those same questions I had during my walk popped up again; “Will wedding receptions even be a thing once this all ends?”
Throughout that afternoon, more masked faces began to appear along the streets. It was evident that everyone wanted to escape the apartments they had spent the past few months inside, and to embrace the weather. But, as the day progressed and I was about to begin my trek back uptown, the sun faded, and it began to rain. And not just a drizzle—it was torrential downpouring. Everyone on the street stood in their tracks, unsure on what to do. At the time, there was no indoor café or restaurants open to run into to take cover.
To my surprise, no one on the street ran, but instead broke out in dance. In an almost movie-like moment, Lady Gaga and Ariana Grande’s latest hit, “Rain on Me,” was playing from the Stonewall Inn’s speakers. You could see the pure joy in everyone’s eyes. For many, it was the first time they had danced in months.
It was then that my worries faded, and I knew the future of weddings and events was promising. People were craving togetherness, and in that moment, they felt it, even if only for a short time while they danced with their neighbors at a distance.
Today, almost a full year later, so many of the uncertainties that I worried about during that afternoon have been answered. Great Performances has an exciting spring and summer ahead filled with weddings and celebrations, and NYC Pride has announced that some in-person events will resume in 2021.
As a company we are looking forward to bringing our services back to your celebrations, and seeing the city come together again.
If you are planning a bridal shower, wedding ceremony or anniversary event, allow our planners to turn your dream into a reality. I, for one, cannot wait to plan the wedding that my two friends dreamed about during that special afternoon last June.
DEGREES OF SEPARATION AND GREAT PERFORMANCES
by Ronnie Davis
In early February I got a call from Samantha Sackler, a longtime partner & friend who owns an LA based production company called The Firm, asking me if we would be willing to work on a Drive-In Premiere and help with registering guests & distributing Movie Snacks to each one as they arrive. She knew that the criteria her client laid out was completely in our wheelhouse. First and foremost, in the instructions was that there can be NO plastic anywhere and everything had to be environmentally friendly. Our culinary team created a compostable box that we were able to label for the client of Popcorn, Candy, and a Glass Bottle of Water. At first, I did not know who the end client was but when I found out more, I had to smile and remind myself of what a very small world it really is. As it turns out the Premier was for the National Geographic Network’s new program Genius: Aretha.
First degree of separation: National Geographic is a long time Great Performances’ client as is The Firm, and we have collaborated on many events for both. My colleague Jill Cole has led the catering efforts for National Geographic’s first season of Genius: Picasso, starring Antonio Banderas, as well their Oscar Winning Documentary film Free Solo.
Second degree: we have had the distinct honor of working with The Queen of Soul herself, Miss Aretha Franklin on several occasions, dating back to a private dinner concert for our partners at Jazz at Lincoln Center and most recently in 2015 at a Gala at the Plaza Hotel. Working with her was like a dream and I was humbled by her kindness and RESPECT.
Third degree: in 2017 we produced and catered a fundraiser in the Hamptons for 600 guests and the headliner I got to spend time planning, in rehearsals and though the evening with the amazing Cynthia Erivo, who is starring in Genius: Aretha.
The opportunities to spend meaningful time with these amazing people is something that only happens because of Great Performances. Those of us who do this every day cherish these moments and find enormous reward in simply the experience. Sitting on a couch with Aretha Franklin telling stories about her musical beginnings is priceless. Having dinner backstage with Cynthia Erivo and hearing about her performance in The Color Purple is beyond imagination. Have drinks with Samantha Sackler and her team after a successful project is more fun than anyone deserves, and I am grateful for her friendship.
All of this is possible because of our dedication to “Being of Service” which is one of the founding principles of Great Performances. There is great nobility in serving others…which we are all so lucky to do every day. We all cannot wait until our industry rebounds from this pandemic, and we return to what we are meant to do.
HAS SPRING SPRUNG AN OPTIMISTIC NEW YORK?
by Amanda DiUglio
The recent warm, spring weather has come into the city like a fresh breath of air. You can see a different stride in the way people walk through the streets, the smile peeking from behind their masks and shining in their eyes. Maybe that’s due to the increased rate of vaccinations, or the nice weather, or even the purple crocus poking out from the hardened soil; I am so ready for this shift in the public mood!
Over the last year, since June, we have been assisting couples with getting married; outdoors, safely, and following state guidelines. And with the start of spring, the general rhythm of hosting an event has turned from the timid, shy dance of last year with moves only the most daring were to follow, to that of a confident, gleeful contingent toward a happy celebration. Wedding couples of 2021 having waited a long time and are ready to have the wedding they desire.
Looking towards summer, which traditionally brings its collection of outdoor weddings, squeezed into a small frame of time, one may wonder, where do I look to find the perfect outdoor space? And we have prepared ourselves for this very question. With the client, we always start the conversation with region – is it to the North, in Westchester, and beyond, to the Hudson Valley and Catskills where we recommend Gather Greene, Caramoor, and Hutton Brickyard, among others. Or to the beautifully attended local gardens, where we see 620 Loft & Garden and Wave Hill. Or out East, where we can’t help but recommend the Parrish Art Museum (and of course the many beautiful private properties). And naturally, as proprietors of our own organic Katchkie Farm in Kinderhook, NY, we can’t help but recommend active farmland, like Fairview Farm at Mecox in Bridgehampton. But then closer to home, we have the best views of the city from the many rooftop spaces like The Bordone, Hudson Mercantile, and 74 Wythe and open-air plazas, like that found at the Museum of the City of New York.
Last year, we were able to stretch that season well beyond what is normally acceptable for outdoor weddings the latest part of October. Creating solutions for the cooling weather was not a problem with the help of pashminas, hot ciders and patio heaters – we even placed spot heaters under the sweetheart’s table for one bride.
As a planner of many types of weddings, hosting in a garden is something that I personally love. The fragrances of seasonal flowers, and the clean air breathing through the surrounding trees, the likely breeze coming through the blades of grass; they all make for a retreat from the nearby city. I love to infuse some element of the surrounding gardens into a cocktail, whether it be a thyme lemonade or a mint julep.
Couples are challenging themselves and their guests to be fully vaccinated at least two weeks before the big day so they can feel a little safer, and not worry about giving their friends and family that celebratory hug as they say, “I do.” The vaccination card has become a badge of honor among the event community and now couples are even talking about noting on their RSVP cards: “Are you fully vaccinated? YES or NO.”
And with the ever-evolving state guidelines that keep bringing us closer to a “normal” gathering, the optimism in couples is blooming like those very crocus in Central Park, and we are excited to be a part of that optimism!
RE-IMAGINING HOSPITALITY DURING COVID
by Shaun Roberts
I have been told on many occasions how amazing the Great Performances sales team is. Being the director of this team has been one of the proudest achievements of my life. With rich layers of experience, the admirable qualities of the group are innumerable; among them, we are a nimble bunch, we are assertive, and we are creative. And it was these three qualities of the team that I knew, last March, I was going to depend on more than ever before to see us through the upcoming (and undetermined) period of time.
Being that this was my first leadership experience through a pandemic, I allowed myself the freedom to explore new ways of doing old things. And with every question that presented itself, I was required to approach it with a fresh perspective.
What do we sell? In a pandemic, our company which has flourished as an in-person business, this was going to be the biggest hurdle. Before the pandemic, the GP salesperson has an established, fantastic core product to sell: our menus, our personal service, our industry-leading planning services. But, when parties of all sizes were stalled due to the pandemic, the collective of talent on our team needed to be utilized in new ways. At the same time, there was a driving need to supply food for those who needed it most, and thankfully this team could be instrumental in this process. We quickly partnered with the Sylvia Center, as they were raising funds to supply meals to hospital workers, by reaching out to our clients with something new to talk about. Our wonderful clients dug into their resources, and we raised funds for more than 10,000 meals.
In late Spring, as that medical meal relief urgency waned, the next question was, what do we talk about now? By June, discussions starting with couples regarding their 10-person outdoor weddings, (what was allowed at that time), and that was a great relief. It was this that made us realize that despite a pandemic, the need to gather around a meal and celebrate a cause was not gone. What made these micro weddings so much of a pleasure was not only the chronological placement they were positioned, but also that we were given the space to really talk about the small touches, the little moments that would make the evening all their own; from the pressed flower name cards directly from the garden venue to a wine-pairing tasting menu with sommelier (one of the silver linings from 2020’s no dancing mandate was more time spent around the dinner table!).
But for those planners who were not talking about weddings, they needed something else to talk about. It was at this time that we started to develop our packaged goods. Initially, there wasn’t terminology for it, but it quickly became called our Curated Kits, and then, by the end of year, it became our Gifting by Mail, as featured in our Hospitality Guide. Finally, after three long months of not being sure what we could sell, we were dipping our toes back into the familiar (micro weddings) and stretching our creativity with the new (how to create a facsimile event experience in a box). By adhering to client data, the current sales landscape, listening to clients’ pain points or goals, and looking at our available resources, we developed some highly curated experiences for our clients.
How do we improve the sales team experience? At the onset of the pandemic, we adapted our internal interactions to video conferencing, and our once bi-weekly sales meeting became a daily one. The discovery from this period of time (though looking back to that, I can’t imagine how we could ever fit that into our schedule again), was how vital it was to have this daily discussion surrounding the challenges that we were facing, and in this new isolation. We are not a group of people that like to tucked away on our own! What was learnt from this time, and that we continue to learn, is that though it is easy to forget that your colleague, vendor or client are not there in front of you, reaching out is always the best medicine.
One of the hardships of the pandemic could be that with empty offices, how do you connect with your clients? We found that, If anything, our clients became more accessible. The pandemic has allowed a whole new customer experience, an opportunity to create a more intimate bond with our clients. By spending time that wasn’t previously afforded us, we are learning so much more about the people on the other end of the phone, finding even more commonality between us, and learning how to cherish this time that we have, as we all hope to return to something more familiar to pre-pandemic.
And while we were not able to meet up with clients in person, we still found ways to recreate some of the physical environment you’re missing out on. From what our own clients were requesting from us, we would share new ways for them to stay in touch with their clients, and we’d apply it ourselves. We’d send a bag of coffee and a French press to a client and schedule a conversation over a cup of coffee. Or have one of our bento boxes delivered for a Zoom to enjoy lunch together.
There have been many silver linings to this dark cloud of a pandemic, and many of those moments we will take with us beyond this. The best lesson though, and the one that is worth the wait, is nothing is ever as good as when you can gather in person with friends, clients, and officemates, nor is it replicable remotely. We cannot wait to return!