And We’re Live! The Return of In Person Nonprofit Events
AND WE’RE LIVE! THE RETURN OF IN-PERSON NONPROFIT EVENTS By Great Performances 40% of nonprofit organizations reported losses in total revenue for 2020. Partly attributed
SOCIAL ATTRACTION AND EVENTS AT THE PLAZA
By Rob Arango, CPS Events at The Plaza
For the past 15 months, we have heard and read the term “social distancing” in an effort to halt the global pandemic. Our forced seclusion and isolation have made us long for the days when we could meet for drinks, share a meal with friends, and socialize with others. Our initial emergence from pandemic have demonstrated that we’ve been craving connection, and I think the new normal will be “social attraction.”
Of course, we must adhere to all the CDC guidelines and continue our efforts to eradicate this virus. I was asked a month ago to write a piece about the Plaza re-opening and the much anticipated Fall Gala season. Within the last few weeks, numerous discussions and concerns have taken place with various planners, development staff, and board members asking what are the safety protocols in place at the Plaza? Should their foundation require proof of vaccination at check in? What should they do if someone isn’t vaccinated? What about our staff? All these concerns are extremely valid and important to continue to address. At the Plaza, we are listening carefully to the CDC and state officials and will be passing along all our information to our guests to ensure a safe environment for their galas once we have a clear understanding of how to implement safety protocols.
With all that said, I also must share the other discussion, which is taking place daily with our clients. Dr. Keltner, co-founder of the Greater Good Science Center has expressed, “we’re hyper social mammals—it is our most signature strength.” For decades, Dr. Keltner has studied human behavior with a focus on “pro-social” states: behavior that strengthened connection between individuals and that are especially good for society.
Our culinary team at Great Performances, who provides all our delicious meals served at the Plaza, has a company saying that “Life happens around food.®” I add that connections with another person provide food for the soul.
In the 114 years that the Plaza has been open, it has endured the worst of historic crises including both World Wars, the first stock market crash, the Great Depression, 9/11, and countless other global calamities. Through it all, the Palm Court, Edwardian Room, Persian Room, Oak Room, and Oyster Bar remained open to soothe the social anxieties of their time. Whether it was enjoying an afternoon tea or a dry martini, Plaza guests yearned for a place to gather, hug, laugh, and enjoy the company of a friend during the worst of times. As we know even in the best of times celebrations of life are never taken for granted.
I tend to think the human spirit is nourished by social gatherings and the enjoyment of food and beverage. Many clients have expressed a strong desire to get dressed up again and begin to mingle in person as opposed to seeing one another in a Hollywood Squares-like box via video calls.
The collective actions of raising much needed funds for a good cause, the arrival of guests in their newest ballgowns, the first sip of dry champagne and a nibble of a savory canape, is what so many New Yorkers are craving. I believe there can be enormous healing among social gatherings. We aren’t meant to eat alone; we thrive on giving a hug and a smile to our dinner guest. But never forget we still need a little gossip and commentary when we can’t help but to whisper to another friend in person–“look at her dress!” or even, “she looks amazing—who is her doctor?”
We are ready to open the doors to the grand ballroom and welcome all of our friends back to celebrate.
There is a great line in a famous Sondheim lyric, “As if we never said good-bye”. That is what I imagine guests will say when they return the Grand Ballroom.
Until then, stay informed and continue to ask vital questions.
More From CPS Events at The Plaza
Plaza Personality – Myka Meier
Get to know Myka Meier, The Plaza Hotel’s Finishing Program Etiquette Trainer.
Cocktail Recipe: Pink Gin & Tonic
This Pink Gin & Tonic cocktail recipe from the Spirits team at Great Performances Caterers will be the perfect way to toast to love on Valentine’s Day.
Our Favorite Wedding Venues, Inside and Out
A list of Great Performances Catering team’s favorite spaces for weddings in New York from gardens to lofts.
A Season of Fundraising for Children
A look back at a season of Children-Focused Non-Profit galas catered by Great Performances.
THE TOP LANDMARK WEDDING VENUES IN NEW YORK
From the STATUE OF LIBERTY to the PUBLIC LIBRARY,
find the perfect landmark venue for your wedding
Make a historical moment by getting married in one of the multiple landmarks in New York. We have put together a list of the top landmark wedding venues in New York to make it easier for your dreams to become a reality. Check out what we consider to be the top landmark wedding venues in New York.
Make your wedding memorable as Ellis Island offers your guests a once in lifetime experience with exclusive use of Statue of Liberty and Manhattan Skyline as your backdrop.
The magnificent space NYPL can cater to both intimate gatherings as well as large size weddings. This landmark building offers four classically elegant rooms for events.
This four-acre park like no other: an urban oasis with a world-class design and unparalleled skyline views, perfect for outdoor weddings and receptions.
Adjacent to both Lower Manhattan and Brooklyn, Governors Island offers several rental spaces with spectacular views throughout the season. You can celebrate your dream wedding outdoor or use the historic Pershing Hall building.
LMCC’s Arts Center at Governors Island offers over 11,000 square foot of event space with breathtaking views of the Manhattan skyline and New York Harbor.
This converted synagogue on the Lower East Side of Manhattan features Gothic arches, an ornate gold-leaf altar and vaulted ceiling. This magnificent structure dates back to 1849 and is a favorite venue for weddings.
This New York City landmark is a century-old historic venue to host your wedding. Since its construction in 1907, this fabled national landmark has hosted some of the most extraordinary New York City galas and events.
Famed as the world’s largest Gothic cathedral, the Cathedral of St. John the Divine’s powerful architecture and historical importance make it an impressive historic venue for your wedding.
Harlem’s renowned Apollo Theater has been delighting music lovers since 1934. The Apollo can host 350 members of your friends and family as you celebrate your union in this unique and soulful space that has been graced by music’s greatest including Louis Armstrong, Bessie Smith, Sam Cooke, Otis Redding and the legendary Aretha Franklin.
Wave Hill’s 28-acre property is renowned for its award-winning botanical gardens, breathtaking views of the Hudson River and the Palisades and its historic mansions, at one time the home of Theodore Roosevelt, Arturo Toscanini and Mark Twain. It’s the perfect backdrop to your dream garden wedding.
Contact Us
If you want to learn more about having your wedding at one of these spectacular landmark New York wedding venues, fill out the form below and a planner will reach out to you shortly:
THE BEST HISTORIC WEDDING VENUES IN NEW YORK
A touch of HISTORY when you say your vows. Find the perfect historic venue for your wedding.
Fancy getting wed in a history location? Make history where there is history by celebrating your special day in a historic venue. We have put together a list of the top historic wedding venues in New York to make it easier for your dreams to become a reality. Check out what we consider to be the top rooftop wedding venues in New York.
This New York City landmark is a century-old historic venue to host your wedding. Since its construction in 1907, this fabled national landmark has hosted some of the most extraordinary New York City galas and events.
Famed as the world’s largest Gothic cathedral, the Cathedral of St. John the Divine’s powerful architecture and historical importance make it an impressive historic venue for your wedding.
Part palace, part industrial shed, the Armory is dedicated to the development and presentation of work in the performing and visual arts best realized in a non-traditional setting. It has different spaces that can cater to your wedding’s size and requirements.
The 17,500-square-foot space features a main hall with a 70-foot ceiling and stained glass skylight that will definitely makes any wedding held here extra magical.
The Altman Building is a historic landmark in the heart of Chelsea and is a raw space waiting to be dolled up with your dream wedding motif.
From its modern glass and steel pavilion to the grandeur of the Beaux-Arts Court designed by McKim, Mead and White, the Brooklyn Museum is an ideal venue for the wedding of the ultimate art lover.
The Brooklyn Museum offers three space options that can accommodate medium to large size weddings.
Harold Pratt House was constructed in 1919 as one of New York‘s grand Park Avenue mansions. It can host intimate weddings with different space requirements.
The house features a marble stairway connecting a variety of beautiful spaces including a Library, Reception, Drawing, Sitting and Ballroom. All feature cathedral ceilings, fireplaces and original chandeliers.
The Hammerstein is an incredible venue for special events such as wedding. The 12,000 square feet ballroom, it can accommodate large groups for weddings and receptions.
Contact Us
If you want to learn more about having your wedding at one of these spectacular historic New York wedding venues, fill out the form below and a planner will reach out to you shortly:
Even as we’re practicing social distancing, we continue to see great examples of how life happens around food. Instead of the corporate lunches, we’re seeing teams enjoy video conference lunches; instead of big dinner parties, families are having home-cooked meals together; and instead of packing bars at happy hours, friends are toasting each other virtually.
With more people cooking at home, we’re collecting recipes from our Great Performances’ team members, families, friends and partners to share with you and provide some inspiration for delicious dishes you can make at home. Share your recipes and photos with us: tag us on social media #gpcovidcooking, direct message @gpfood or email marketing@greatperformances.com.
Sherry Vinaigrette
In the salad I made, I used about a quarter of a small rotisserie chicken which I removed from the bone and shredded. My base was chopped frisee lettuce (white parts only) and romaine, with shaved carrot, diced avocado, a hearty spoon full of the marinaded chickpeas and diced tomato. I topped it with a tablespoon of chopped Marcona almonds, but any nut will add great crunch and flavor. I whisked together some heart healthy extra virgin olive oil, aged sherry vinegar, a touch of Dijon mustard and local raw honey for the dressing.
Recipe provided by Great Performances’ chef
Geoff Rudaw
Executive Chef
CPS Events at The Plaza
Ingredients:
-
1/4 cup sherry vinegar (substitute red wine vinegar if needed)
-
1 tbsp Dijon mustard
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1 tbsp local raw honey
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1/4 tsp kosher salt
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3 grinds black pepper
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1/2 cup extra virgin olive oil
Procedure:
-
Whisk together the first 5 ingredients in a stainless steel mixing bowl.
-
Slowly drizzle in the olive oil, whisking steadily to emulsify the oil and other ingredients.
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Store in a glass jar in the refrigerator after use.
From Chef Geoff’s Notebook:
Since some people have a little bit more time on their hands lately, let’s take a moment to discuss the merits of raw honey. Local raw honey is believed to have holistic value through the theory that ingestion of micro amounts of pollen and nectar, would in time build an immunity to aid the allergy sufferer of those plants. On another note, honey is believed to be a topical burn aid, a digestive aid and an elixer for sore throats. A one ounce serving of local raw honey contains abundant vitamins and minerals, including folate, vitamin C, vitamin B2, vitamin B6, vitamin B3, and vitamin B5. Raw and local honey is also full of essential minerals like copper, calcium, iodine, manganese, magnesium, potassium, phosphorous, selenium, sodium, zinc, and iron.
Hungry for More?
Even as we’re practicing social distancing, we continue to see great examples of how life happens around food. Instead of the corporate lunches, we’re seeing teams enjoy video conference lunches; instead of big dinner parties, families are having home-cooked meals together; and instead of packing bars at happy hours, friends are toasting each other virtually.
With more people cooking at home, we’re collecting recipes from our Great Performances’ team members, families, friends and partners to share with you and provide some inspiration for delicious dishes you can make at home. Share your recipes and photos with us: tag us on social media #gpcovidcooking, direct message @gpfood or email marketing@greatperformances.com.
Immune-Boosting Marinated Chickpeas
Eating well and getting key nutrients is going to help us all stay healthy and active in the coming weeks, so here is an immune boosting addition for canned chickpeas. This is guaranteed to turn an ordinary canned legume into a cornerstone on which to build salad, grain and vegetables dishes.
Using proven immune-boosting ingredients like turmeric, lemon, garlic, parsley and olive oil not only add key nutrients, but also a ton of flavor. Try using a similar flavor profile to jazz up canned white beans, pinto beans or even corn.
Recipe provided by Great Performances’ chef
Geoff Rudaw
Executive Chef
CPS Events at The Plaza
Ingredients:
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1 can cooked chickpeas (preferably organic)
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3 tbsp extra virgin olive oil
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1/3 tsp turmeric, ground
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1/4 tsp kosher salt
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1/4 tsp paprika
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1/4 tsp toasted ground coriander
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2 drops hot sauce
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1 grind of black pepper
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4 sprigs of parsley, leaves only, chopped
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2 shallots, peeled, finely dice (or 1 small red onion)
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Zest of 1 lemon
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Juice of 1/2 lemon
Procedure:
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Drain and rinse chickpeas and transfer them to a stainless steel mixing bowl.
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Combine all of the other ingredients, and let sit, covered at room temperature for an hour. This will give the flavors to blend.
Variations:
A dressing like this can be made with any delicious and harmonious ingredients. I recommend experimenting with ginger, lemongrass and scallions or come up with your own flavor profile to suit your dish or meal.
Salad with marinated chickpeas and sherry vinaigrette.
Image credit: Geoff Rudaw
Hungry for More?
Even as we’re practicing social distancing, we continue to see great examples of how life happens around food. Instead of the corporate lunches, we’re seeing teams enjoy video conference lunches; instead of big dinner parties, families are having home-cooked meals together; and instead of packing bars at happy hours, friends are toasting each other virtually.
With more people cooking at home, we’re collecting recipes from our Great Performances’ team members, families, friends and partners to share with you and provide some inspiration for delicious dishes you can make at home. Share your recipes and photos with us: tag us on social media #gpcovidcooking, direct message @gpfood or email marketing@greatperformances.com.
Lemon Herb Compound Butter
I don’t know about you, but in our house we recently dusted off the grill for use again and fired it up. Not every home in the NYC area has a grill, but if you do have one, there is nothing else that tastes exactly like it. A lot of home cooks can make a mean steak, but most of the time it doesn’t make sense to make a veal stock, reduce it for hours, and then build a red wine reduction sauce for one meal. That’s why I decided to share a compound butter recipe for steak that is easy to make, affordable, and freezes very well. I like to apply it in a few slices on the hot steak after it is grilled to your desired temperature, while it is resting on the serving plate. That way the butter melts into those tiny nooks and crannies and its flavor intermingles with the char, smoke and the steak itself. You can also play around with it and try applying it to roasted chicken pork or even vegetables (hello corn, hello cauliflower).
Recipe provided by Great Performances’ chef
Geoff Rudaw
Executive Chef
CPS Events at The Plaza
Ingredients:
-
8 tbsp unsalted butter at room temperature
-
1 tbsp finely chopped herbs, you can use any herb like tarragon, parsley, thyme, chive or even a blend
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1 small shallot, finely diced (optional)
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1 lemon, zested and 1 tsp juice
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4 grinds of black pepper
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1/4 tsp kosher salt
Procedure:
-
Combine all ingredients In a stainless steel bowl until the butter is creamy and smooth.
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Arrange two layers of plastic wrap, about 10” long each, on top of each other on your counter.
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Using a rubber spatula, give the butter a final blend and scrape evenly on the plastic wrap into a rough log shape. If it is too soft to work with, refrigerate for 10-15 minutes.
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Roll up the butter in a tight cylinder, keeping an eye that the edged of he plastic wrap doesn’t get embedded deep into your roll. Twist the edges and chill thoroughly.
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To use, cut into slices and add to grilled steak, chicken, pork or vegetables.
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To store, wrap tightly in aluminum foil and store in freezer for up to 3 months.
Variations:
Compound butters can have anything delicious and harmonious in them. I recommend experimenting with some of these combinations, or feel free to make up your own. Necessity is the mother of invention, after all.
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Cilantro, chipotle peppers, toasted ground cumin, lime juice.
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Ginger, garlic, scallion, soy sauce and sesame oil.
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Green curry, coconut, lemongrass and lime juice & zest. (Some of the ingredients may be harder to find, but they’re worth it.)
Grilled sirloin steak with compound butter.
Image credit: Geoff Rudaw
Hungry For More?
MAPLE CRÈME CARAMEL VALENTINE'S DESSERT
By Chef Geoff Rudaw
Nothing says “I love you” like taking a risk, dabbling in the unknown, and trying something new. Crème Caramel is a dish that can be made with easily available items, and once mastered, it can be simple to make while coming across as a skilled and difficult dish to produce. For a little color, add some pomegranate seeds (optional).
Serves 10-12 portions
INGREDIENTS
PROCEDURE
1 cup sugar
½ cup water
2 Tbsp lemon juice
3 cups cream
1¼ cups milk
1 cup maple syrup
7 egg yolks
2 whole eggs
½ tsp vanilla extract
Heat sugar, water and lemon juice in a pot until a dark amber color. Pour into 4 ounce aluminum cups or ramekins that have been sprayed with non-stick cooking spray.
Heat cream and milk until hot.
Combine maple syrup, egg yolks and whole eggs and whisk well.
Temper the egg mixture by adding a few ounces of the hot milk mixture to the egg mixture while whisking.
Continue to add a few more ounces of the hot milk mixture, constantly whisking, until the egg mixture warms up. Then add the warmed egg mixture to the hot milk mixture and whisk. Strain to ensure a silky texture, then cool in an ice bath.
Divide the cooled custard mixture into the cups or ramekins (about halfway up the side).
Gently put the cups into a deep baking dish (at least 2” deep) and pour cool water around the cups. Cover with aluminum foil.
Bake at 300˚F for 50-55 minutes until the custard jiggles slightly.
Cool, remove from pan and chill overnight.
Once chilled, loosen edges by gently inserting a pairing knife and carefully sliding it around aluminum cup. Invert onto plate.
Pomegranate seeds can be sprinkled on top and around plate, if desired.
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Chef Solanki Roy’s Gazpacho Recipe
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Chef David Thomas’ Heirloom Tomato and Watermelon Salad
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Chef David’s BBQ Chicken Skewers
Enjoy Chef David’s simple but delicious recipe for BBQ Chicken Skewers – sure to be a hit with family and friends at your next cook out.
Chef Joe Bachman’s Grilled Corn & Tomato Panzanella Salad
As part of our Summer Barbeque collection, Chef Joe Bachman shares his recipe for Grilled Corn & Tomato Panzanella Salad.
Chef Solanki Roy’s Tandoori Chicken Recipe
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Chef Tatiana Iglesias’ Arepas with Cheese, Chorizo, and Chimichurri Sauce Recipe
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LAMB TAGINE
By Chef Geoff Rudaw
A popular dish in my home around the holidays is Lamb Tagine. The warm scents of the spices simmering slowly permeate the kitchen, and slow cooked lamb evokes memories of family and tradition. It isn’t specifically a Tagine that has been a tradition in my home, but slow and low braised entrees that are. These dishes are usually crafted early in the day, the flavors floating through the air, creating olfactory hues. Everyone anticipates finally sitting together, young and old, to enjoy the now tender and succulent meal. Whether it be lamb stew, pot roast, slow cooked ham, these traditions define the holidays for us, and create the memories we pass down to our children. This recipe is forgiving, feel free to substitute what you have in house for your own version. I like to pair mine with the larger grain of warm cous-cous, cooked with minced vegetables, dry apricot and saffron. For a vegetable, I prefer spiced eggplant simmered with tomatoes, garlic and cilantro.
INGREDIENTS
PROCEDURE
2 lbs boneless lamb shoulder, trimmed of fat (about 1 1/2 lbs)
1 tsp ground turmeric
1 tsp ground ginger
1 1/4 tsp salt
2 tsp vegetable oil
1 1/2 cups diced onions
3 large garlic cloves, minced
1 cup chicken broth
8 threads Spanish saffron, crushed
16 fresh cilantro sprigs, tied together with a cotton string
2 preserved lemons, cut in 8th.
Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.
Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb. Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, preserved lemon and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
More Recipes
Chef’s Choir: Recipes to Stay Cool in the Summer Heat
We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of
Chef Solanki Roy’s Gazpacho Recipe
Take advantage of summer tomatoes and escape the heat with Chef Solanki Roy’s recipe for Gazpacho. Cold, refreshing, and incredibly delicious it’s the perfect start or star of any summer meal.
Chef David Thomas’ Heirloom Tomato and Watermelon Salad
This is not your everyday watermelon salad – although we bet you’ll want to eat it every day! Pickling the watermelon rinds is a great
Chef David’s BBQ Chicken Skewers
Enjoy Chef David’s simple but delicious recipe for BBQ Chicken Skewers – sure to be a hit with family and friends at your next cook out.
Chef Joe Bachman’s Grilled Corn & Tomato Panzanella Salad
As part of our Summer Barbeque collection, Chef Joe Bachman shares his recipe for Grilled Corn & Tomato Panzanella Salad.
Chef Solanki Roy’s Tandoori Chicken Recipe
Chef Solanki Roy shares her adaptation of Tandoori Chicken to make at home this summer as part of your international barbeque feast.
Chef Tatiana Iglesias’ Arepas with Cheese, Chorizo, and Chimichurri Sauce Recipe
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Chef Brandi Solomon’s Tipsy Pineapple Cocktail Recipe
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By Executive Chef Geoff Rudaw
Just as fall brings the excitement of the first leaves crunching on the ground and the smell of pumpkin spice in the air, spring welcomes the first blooms on the trees, accompanied by heaping helpings of asparagus, berries and sweet iced drinks.
This spring, I am happy to add some of my favorite dishes to the menu: Lemon Parmesan Fettuccini, Marinated French Chicken Breast, Five-Spice Striped Bass and The Mighty Vegetable Flight.
Lemon Parmesan Fettuccini
The flavors here are inspired by the very simple (yet delicious) Spaghetti A Limone dish, which I enjoyed during my visit to Rome. My twist on this classic is very spring forward, with asparagus, english peas and mushrooms tossed in a lemony cream sauce.
Marinated French Chicken Breast
Our Marinated French Chicken Breast is a pre-settable entrée that takes on a south western flavor profile. When I first had Great Performances’ Pumpkin Seed and Poblano Crema entreé, I loved it, and built this dish around it since poblanos are by far my favorite pepper these days; we also spiked the corn salad with poblanos and cooled off the dish with a heirloom cherry tomato salad, embellished with cilantro and sherry vinaigrette. For the garnish, we start with a roasted tomato vinaigrette, with a touch of smoky chipotle peppers for a gentle heat, and finish with spiced pepitas, which are baked with lime juice for extra flavor.
Five-Spice Striped Bass
Our Five-Spiced Striped Bass is another favorite for this season. We use a fresh five-spiced blend crafted by the Le Sanctuaire team and source wild ocean striped bass for this dish. I love the Okinawa sweet potatoes for their rich profile, delicate mineral flavor and amazing color. We also added sesame snow peas, toasted sesame seeds and finish off with a sweet soy and Shiitake glaze. This dish was the last dish I created for this season, but it has become one of my favorites.
The Mighty Vegetable Flight
This dish is the ultimate vegetable tasting plate, featuring elements from The Plaza’s classic hits such as the “Beet Ravioli,” the honey roasted baby carrots from the “Arctic Char and Spinach Bavarois” and the onion petal cup from the “Beef Entrecôte”.
By Kelsey Butler
Each year, the Plaza’s Grand Ballroom springs to life with thousands of orchids of all colors for the New York Botanical Garden’s annual Orchid Dinner. This year’s 17th Annual Orchid Show was themed “Singapore,” and Executive Chef Geoff Rudaw and our culinary team created dishes inspired by the theme. The appetizer was a custom version of the very popular Vegetables and Pearls, complete with carrot-sesame purée, shaved baby beets, radishes, sorrel, dragon fruit and soy beans. The meal continued with an entrée of Chicken Breast Rendang that guests heartily enjoyed, followed by alternating desserts of Alphonso Mango Panna Cotta and Yuzu Cheesecake Bamboo.
Throughout the day, designers flooded in, armed with orchids, custom seat covers, and stunning décor, to transform each table into a different floral wonderland. This is my favorite gala of the season because each table was unique. Each one showcased the designers’ personal flavor and flare through the centerpieces, candlelight and glassware.
As guests arrived in floral, sparkly, gorgeous gowns, they were greeted with custom Singapore Sling cocktails complete with Botanist Gin infused with orchids! After a cocktail hour where guests were able to purchase and bid on rare orchids, they were invited into the Grand Ballroom to be amazed by the beautiful tables. The Orchid Gala is always one for the books; enjoy a sample of some of my personal favorite tables!
