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!
SHIFTING GEARS BUT AVOIDING REVERSE
by Linda Abbey
Seasons of Love from Rent
Well for me the year 2020 was measured in long walks taken, “Schitt’s Creek” episodes binged, fancy cocktails shaken, Sam Sifton recipes cooked, and in shepherding clients to safely enjoy hospitality in intimate groups under the weight of COVID restrictions.
One such opportunity presented itself earlier this year – the retirement of a firm’s CEO involving a multi-media program with virtual and in-person elements, and necessitating hospitality in tandem with their intent to strictly adhere to the COVID gathering parameters in place at the time.
We needed to:
- Observe six feet of social distancing between attendees
- Limit attendees to 50% of the location capacity
- Provide take out style food preventing interaction between guests
- Require masking unless eating or drinking
- Ensure that guests were seated while eating or drinking to prevent clustering at a bar or buffet
The location was the firm’s place of business in a classic upper East side town house. The guest count was limited to 24, falling well below the 50% capacity of the space.
For this milestone occasion, champagne and elegant hors d’oeuvres were the order of the day. The challenge presented was how to provide white-glove service, without providing service in the literal sense of the word.
To simulate a take-out scenario, and to ensure the highest food quality, our Chef arrived several hours prior to guest arrival. Working solo in the pantry area, he prepared and assembled an array of savory bites in a pressed bamboo box with personalized labels for each guest, departing before the event began.
A front-of-house customer service professional was also on site, in advance, to set up the seating tables and position the food boxes at each place.
To fulfill the 6’ social distancing mandate, eight 72” round tables (typically used to seat twelve) were set to accommodate but three guests per. Since fire code was 150 guests, the meeting set up was well within the approved gathering parameters of 50% capacity.
As guests arrived, they were able to help themselves to splits of chilled Brut Rose from hammered silver tubs, and then immediately take a seat where their box of bites, secured with purple ribbon to match the anemones in the centerpieces, awaited them.
The Artisanal Box
- Lobster Roll
- Hudson Valley Succotash Tart, Sunchoke Puree, Crispy Kale
- Smoked Salmon Napoleon
- Goat Cheese Bon Bons
- Organza Sachet of Roasted Mixed Nuts
- Smoked Turkey Aioli, Cheddar Biscuit
And thus the meeting kicked-off with camaraderie and a sense that coming together, in even small groups with restrictions, was a glimmer of things to come.
A packaged take-away treat, our signature Chili Chocolate Bark, brought the afternoon to a close. The gathering lasted merely one short hour but, after a much too long hiatus from in-person events, was as sweet as the chocolate bark.
MARCHING INTO THE GROWING SEASON
by Mike Deuel
It’s almost time for the outdoor world to wake up and brush off the chill of winter! Everything changes in March; at the beginning of the month everything is still almost weak from the cold. But soon enough, bit by bit, everything starts to bud as we got marching into the growing season. Each day something new catches my eye when I step out our front door. While my wife Anastassia is searching out new growth in the flower beds, I am getting super excited to see blossoms on our cherry, apple, plum and peach trees (new for 2021 is a persimmon tree!)
Little by little we notice a little more growth on the kiwi and the hops vines. We planted garlic for the first time last fall, and with such a warm fall we are waiting anxiously to see what will come back this spring.
Some of you may know that I am not one to wait for much of anything, so I start early. Maybe a little too early this year: with close to 300 seedlings in the basement, by the end of January I am raring to go. Once it gets a little warmer (around 40 degrees during the day), I will start hardening our broccoli and cauliflower, a little bit more each day in hopes to plant by mid-March, snow or no snow.
We collect seeds from everything we truly enjoyed the previous season. Squash, peppers, tomatoes (so MANY tomatoes), eggplant and the list keeps growing. Saving fruit seeds and pits has been a learning experience, starting lemon, kumquat, blood orange and pomelo last spring. They are almost a foot tall now.
Over winter, we started about 100 Hudson Valley peach pits, cherry pits and apple seeds outside just waiting to see what happens in March. I think we are most excited for the Arkansas Black Apple seeds that we planted. In just 6-8 years and we will be enjoying those.
We are a household of chefs and food is our passion. Growing and sharing our own food with family and neighbors takes that passion to another level. In 2020 sharing became even more important and we were happy to give whatever we could to our friends in need.
Welcome to growing season!
Our chefs are always looking for new ideas and trends to bring to our tables. We’ve asked them for their insights on food trends that we’ll see for 2021.
GREAT PERFORMANCES' CHEFS PREDICT FOOD TRENDS FOR THE NEW YEAR
VEGETARIAN FOOD
In general, customers will be more inclined towards vegetarian food.
We’ve seen in the news and ourselves that Covid 19 attacks those who are weak and with underlying illnesses. We also know many of these illnesses are tied to having a poor diet. I predict that there will be an increased demand in vegetarian food, green salads, whole grains, and low sugar foods.
We’ll see decreases in the use of red meat as I think many customers will prefer to add heart-healthy fish to their dishes.
Chef Juan Carlos
REMIXED PANTRY, INTERNATIONAL FOODS
People are struggling with cabin fever, and winter is only starting. We’re seeing it as severe procrastination, a lost sense of time, and uncontrollable eating habits. People are reverting to ordering out instead of cooking, and those who have been cooking regularly are getting bored. People are ready to mix things up and break the fever!
We’re going to see more recipes remixing classic pantry and refrigerator staples! Homemade hummus and black bean dips; roasting vegetables with unusual or new spice combinations; one pan dinners; transforming nuts into candied, toasted or spiced nuts, perfect as a new snack or breakfast topping.
We’re also going to see a lot of international flavors coming into our kitchens from all parts of the globe. I’m excited about flavors and foods from Brazil, Pakistan, and Ethiopia to name a few!
Chef Aya
HEALTHY COMFORT FOOD; INTERNATIONAL FOODS
Consumers are more and more interested in various world cuisines, whether they are ordering them via take-out or as shipped meals, or attempting to prepare them at home themselves. This comes via the explosion of cooking videos and tutorials across all the different channels. My gut instinct tells me Thai cuisine is one of the leaders.
And although there’s interest in healthy meals, comfort food is NOT going away!
Chef Georgette
COMFORT FOOD MEAL KITS
I’ve been seeing a lot of comfort cooking at home, which blends pre-Covid trends with the current social limitations. We’ll see more cooking demonstrations to support meal kits, and the inclusion of specialty or custom ingredients.
Chef Dana Marie
MEAL KITS, CONNECTEDNESS, HEALTH FOODS, UPCYCLING
To go food I believe is still going to take the top spot here for food trends of 2021, at least for the first half. Restaurant style for every day eating, or elevated to meet the needs of a zoom event.
I think people are looking for connection and intimacy. From connecting to a story, to farms and vendors, or even guest chef programs, it’s creating that personal connection between the food and the consumer.
We’re also going to see more health foods infused in regular cooking. Superfoods such as bell peppers, hemp seeds, and walnuts are being added to sauces, smoothies and other foods to boost their nutritional content.
Upcycled food is still cool. Think things like the Momofuku Milk Bar Composte Cookie and the things spare food is creating. In local breweries this is even more prevalent. For example this upcycled watermelon beer from Folksbier has notes like a prosecco, made of spent grains and juice. Great story, local, upcycle, high end beer!
Chef Justin
This fall, Great Performances welcomed interns from The Thinkubator. Trains Internship Program to help on a variety of projects. One of the projects was preparing an article about GP’s previous The Thinkubator program. Fatima Hernandez worked with the marketing team to research and prepare an article about The Thinkubator and Great Performances collaboration, which we share below.
THE THINKUBATOR AND GREAT PERFORMANCES—SHARED LEARNING AND DISCOVERY
by Fatima Hernandez
The Thinkubator is a unique Bronx based organization that focuses on training, educating, and connecting Bronx youth to work learning experiences as well as providing employment and educational opportunities. This organization offers resources and opportunities to help Bronx youth develop and grow as professionals as they are given the tools they need to improve the world around them.
To many students from the Bronx, this organization resembles opportunity and hope that isn’t often provided to minorities in New York. Many students have moved on to become apprentices and in some cases become part of the Thinkubator staff to continue providing these resources and extra help to students from the Bronx. Until this past September
The Thinkubator was originally known as the Bronx Private Industry Council partnered with Here to Here. Aside from partnering with different organizations and companies/businesses, the Thinkubator also provides access to smaller groups like the Youth Council which is relatively new and was made with the purpose of getting the students to tackle community problems. Such as food scarcity and the negative impact of Covid-19 on the community.
Great Performances and The Thinkubator came together to find a way to incorporate Bronx culture into their catering business. A group of 22 students came up with different ideas such as a website renovation , adding a Bronx inspired playlist, and adding a mixture of Mexican, Puerto Rican, Honduran, and Dominican food to Great Performances’ menu since majority of the population is made up of these ethnicities. This project lasted 5 months in which the students got to visit the Great Performances office to learn further about the company while also taking trips to Katchkie Farm, their organic farm, to really understand the roots of nature of their produce.
The students got to experience first hand what goes into cultivation, farming, and processing food and later participated in hands-on activities in the kitchen. Although the students focused on different aspects of the project such as researching, presenting, and or creating, they all felt the pressure of making sure their pitch reached their objective
Some of the struggles they encountered throughout this time were mainly about how they would get their pitch across so that it wouldn’t only be successful in their heads, but that if Great performances ultimately decided to apply these changes, it would also run smoothly. Some students were also worried that they would incorporate too much Bronx culture and this would take away from other Bronx companies who had been there before Great Performances. Luckily the students had help from co-facilitators and apprentices who helped plan, schedule, and guide the students in the right direction with their ideas.
The students were divided into two teams: the ones who were working on the website renovation Focused mainly a new point of engagement for the website trying to incorporate videos, a live feed on the companies Instagram page and adding a playlist personalized by the kitchen staff to further allow the audience to connect with Great Performances. They also customize the cursor so that it was better fitted for their plant forward philosophy just as a creative way of engaging the community. The students who focused on working with the restaurant pitch looked into the diversity and variety of the Bronx culture. Each student in this project contributed a dish that was significant to them and their heritage. Overall the students had one big question to tackle “ what is Bronx culture?”
Although the objectives were met and the final results were pleasant for everyone the real reward was knowing that the company and the students who represent the Bronx culture had created a long lasting relationship. Great Performances wanted to find a way to incorporate Bronx culture into their menu and they did this through the students perspectives and personal experiences. They got to learn about their culture and the significance of their food when the students presented their platter/beverage.
About Fatima Hernandez
Fatima Hernandez is a senior at the Bronx Center for Science and Mathematics. She participated in the Thinkubator Trains Internship Summer and Fall 2020, interning at the Bronx Borough President’s Office and Great Performances, respectively. She is the captain of the CitySquash squash team, a proud resident of the Bronx, a member of the Thinkubator Leads Youth Council, and Leaders of the Future- pilot TV program from BronxNet. Fatima lives in the Bronx with her mother and younger brothers.
About The Thinkubator Trains Internship Program
Covid-19 hit New York and the hospitality industry shut down. For us at Great Performances, it meant the cancellation of every party and special event. Our kitchen, recently relocated to the South Bronx, went dark.
Within days, we fired up our ovens, answering the City’s call to provide thousands of daily meals for elderly and food insecure New Yorkers. Service staff who once butlered hors d’oeuvres at black tie galas now delivered meal packages to the doors of housebound seniors.
We are grateful to our teams who worked daily for months to care for our neighbors despite the risks.
Over the past 40 years, we’ve answered the call to serve our city during times of crises without hesitation.
It’s in our DNA; there is hope and love in every meal.
GP TALKS: THE FUTURE OF FUNDRAISING EVENTS
Play Video
The world has changed. Events and galas, a major source of fundraising for non-profits, have been canceled leaving organizations wondering what to do and what the future of fundraising events will be going forward.
We’ve assembled a panel of leaders from notable non-profits to discuss the current situation, how they communicate with their sponsors and donors, ways they can continue fundraising efforts, and if and how they will have in-person events in the future.
THE PANEL
Aliza Ameer
Alzheimer’s Association
Director of Relationship Events
Stephanie Astic
Astic Productions
Founder, President and Chief
Development Strategist
Bryant Bradshaw
City Parks Foundation
Director of Individual Giving and Special Events
Abigail DeAtley
Planned Parenthood
Vice President of Individual Giving and Events
Tamar C. Podell
Lincoln Center for the Performing Arts
Chief Development Officer
Brian Ricklin
Creative Art Works
Executive Director and CEO
Moderated by Linda Abbey, Great Performances, Executive Vice President
Start Planning Your Event Now
As we celebrate Giving Tuesday this year — a year filled with unimagined hardship for so many people — we’ve highlighted some of our favorite organizations and programs to consider as you’re preparing your gift lists. For those who are difficult to shop for or who have everything, consider a donation to their favorite charity, a membership to a museum, performing arts or cultural center, or meals to those most in need.
FEEDING NEW YORKERS
We’ve always been involved in feeding New Yorkers, especially in times of crises. We answered the call after 9/11, after Superstorm Sandy, and most recently, providing meals to the most vulnerable in our city during the Covid pandemic.
WSCAH – West Side Campaign Against Hunger alleviates hunger by ensuring that all New Yorkers have access with dignity to a choice of healthy food and supportive services.
Citymeals on Wheels – Citymeals on Wheels provides a continuous lifeline of nourishing meals and vital companionship to our homebound elderly neighbors. Learn more about how they do it and see their work in action.
GrowNYC – Their mission is to improve New York City’s quality of life through environmental programs that transform communities block by block and empower all New Yorkers to secure a clean and healthy environment for future generations.
City Harvest – Mission: City Harvest exists to end hunger in communities throughout New York City. We do this through food rescue and distribution, education, and other practical, innovative solutions.
Holy Apostles Soup Kitchen – Our mission is to feed the hungry, comfort the afflicted, seek justice for the homeless, and provide a sense of hope and opportunity to those in need. As New York’s largest food program, we serve a cafeteria-style lunch, Brown Bag Lunch program, Backpack Pantry Program, Sunday Supper, and social services initiatives. We’ve also become food waste prevention advocates.
Salvation Army Greater New York Division – Since 1880, The Salvation Army of Greater New York has been shielding New Yorkers with grace, steadfast determination, and a commitment to providing love and compassion. Across New York City, Long Island, and the Lower Hudson Valley, The Salvation Army serves the most broken among us through a holistic ministry, meeting physical, spiritual, educational, and emotional needs to improve the quality of life for those who have so little.
KEEPING OUR KIDS AND YOUTHS HEALTHY AND SAFE
Among the groups least able to help themselves are kids and youths. Creating a safe learning environment for kids to learn about food and health was the foundation of The Sylvia Center, founded in 2007 by Liz Neumark. We’ve gone on to support a variety of other programs that support kids and youths.
The Sylvia Center – The mission of the organization is to inspire young people to become healthy eaters and advocates for healthy food in their families and communities.
Food and Finance High School – As NYC’s only culinary-focused public high school, Food and Finance High School provides a unique educational opportunity to students and families in the community. Students learn the true reward of hard work, dependability and time management from a staff of acclaimed chefs, educators and business leaders that oversee their curriculum, field trips, and internships.
The Door – The Door’s mission is to empower young people to reach their potential by providing comprehensive youth development services in a diverse and caring environment.
Big Vision NYC – We are a sober environment where recovering millennials can learn that life isn’t over after you are sober. We give them the chance to connect with others who are experiencing the same struggles, as well as a chance to just have fun.
Lawyers for Children – When children are in crisis, Lawyers For Children is at their side to provide protection, support and hope. In addition to free legal and social work services for children in foster care, Lawyers For Children provides targeted public policy and class action advocacy to achieve system-wide changes in the field of child welfare.
KEEPING OUR CITY VIBRANT
We love New York City. The places, the things to do, and most importantly, the people. We celebrate the organizations that help preserve the city and that help preserve the people who are the backbone of the city. Each and every person in the city is a vital part of the vibrancy and success of New York City.
Open House NY – Open House New York provides broad audiences with unparalleled access to the extraordinary architecture of New York and to the people who help design, build, and preserve the city.
Fund for Public Housing – The Fund for Public Housing creates and leverages resources and relationships to enhance the opportunities and quality of life for New York City Housing Authority residents, while uplifting the importance of public housing to our city. As a nonprofit (501c3) organization, the Fund for Public Housing amplifies and supports NYCHA’s critical mission to provide quality housing for New Yorkers that is sustainable, inclusive, and safe, and to foster opportunities for economic mobility.
GOSO NYC – GOSO partners with people impacted by arrest and incarceration on a journey of education, employment and emotional wellbeing and collaborates with NYC communities to support a culture of nonviolence.
NURTURING OUR SPIRITS
Where would we be without the arts, culture, music, history and gardens that beautify the city, enrich our souls, and provide context for our lives. It’s part of our DNA, from our roots providing artists with jobs to support their passions to our incredible partners.
The Apollo Theater – The Apollo Theater is a commissioner and presenter; catalyst for new artists, audiences, and creative workforce; and partner in the projection of the African American narrative and its role in the development of American and global culture. The Apollo Theater envisions a new American cannon centered on contributions to the performing arts by artists of the African diaspora, in America and beyond.
Asia Society New York – Asia Society is the leading educational organization dedicated to promoting mutual understanding and strengthening partnerships among peoples, leaders and institutions of Asia and the United States in a global context. Across the fields of arts, business, culture, education, and policy, the Society provides insight, generates ideas, and promotes collaboration to address present challenges and create a shared future.
Brooklyn Academy of Music: BAM – For more than 150 years, BAM has been the home for adventurous artists, audiences, and ideas—engaging both global and local communities. With world-renowned programming in theater, dance, music, opera, film, and much more, BAM showcases the work of emerging artists and innovative modern masters.
Brooklyn Museum – To create inspiring encounters with art that expand the ways we see ourselves, the world and its possibilities.
Caramoor Center for Music and the Arts – Caramoor Center for Music and the Arts is a destination for exceptional music, captivating programs, spectacular gardens and grounds, and wonderful moments with friends and family. It enriches the lives of its audiences through innovative and diverse musical performances of the highest quality. Its mission also includes mentoring young professional musicians and providing educational programs for young children centered around music.
Jazz at Lincoln Center – The mission of Jazz at Lincoln Center is to entertain, enrich and expand a global community for jazz through performance, education, and advocacy. We believe jazz is a metaphor for Democracy. Because jazz is improvisational, it celebrates personal freedom and encourages individual expression. Because jazz is swinging, it dedicates that freedom to finding and maintaining common ground with others. Because jazz is rooted in the blues, it inspires us to face adversity with persistent optimism.
Signature Theatre – Signature Theatre celebrates playwrights and gives them an artistic home
Wave Hill – Since its founding as a public garden in 1965, Wave Hill has evolved as a unique urban oasis, world-class garden and vital resource. Its mission is to celebrate the artistry and legacy of its gardens and landscapes, to preserve its magnificent views, and to explore human connections to the natural world through programs in horticulture, education and the arts.
Public Art Fund – As the leader in its field, Public Art Fund brings dynamic contemporary art to a broad audience in New York City and beyond by mounting ambitious free exhibitions of international scope and impact that offer the public powerful experiences with art and the urban environment.
We’re delighted to share the news of the youngest members of our Great Performances family! Ali Ciafre, Assistant Director of Catering at The Plaza; Aya Mohamed, Chef de Cuisine at Great Performances; and Jon Ronsani, Farmer at Katchkie Farm, recently had beautiful daughters. We’re so excited to see the GP family grow and flourish, even during these challenging times.
INTRODUCING PERRY ELIZABETH
Our colleague Ali Ciafre and her husband Nick welcomed their first child, a happy and healthy baby girl named Perry Elizabeth into the world on September 16th. Perry was born 9lbs 1oz and 21in and is so loved by all around her!
Ali is Assistant Director of Catering at The Plaza, and has been a member of the team for just about 7 years.
INTRODUCING SORAYA YASMIN
Soraya was born on September 18, 2020 at 6lbs 5oz and 19 inches. Soraya is Aya Mohamed’s first born child, joining Aya’s two wonderful daughters from my husband, Gabrielle and Gizelle. #girldad She’s a very happy baby who is very attentive to the sound of music and her sisters’ voices. She’s a great cuddle and absolute joy to be with.
It’s definitely a joyful experience minus the sleepless nights. Nothing short of a busy season at GP I’d say. She was named after one of my aunts, and it happened to have my name in it too.
Aya can’t wait to get Soraya in the kitchen so we can all be cooking and eating together. This shouldn’t come as a surprise to those who know Aya (a GP chef de cuisine) and her husband Aaron (a GP freelance event chef) who met at Great Performances—“definitely a GP love match”—making Soraya a true GP baby!
INTRODUCING SADIE ANN RONSANI
We welcome Sadie Ann with love to the Ronsani Katchkie Farm family! Born on the morning of November 1, she is the sister of two proud big brothers Sam and Charlie and Kitty Paws the cat.
We expect her to be traversing the fields and making mischief by springtime.