IN OUR CURRENT ISSUE: Catering to a Crowd, but Not a Carbon Footprint

Liz Neumark may be caterer to the stars and starry projects, but Great Performances encompasses so much more than canapés and other culinary tricks of the trade.

Neumark calls her work a form of “conscious capitalism,” in which the company’s $30 million in annual business can make a difference in the social movements she cares about.

Liz Neumark may be caterer to the stars and starry projects, but Great Performances encompasses so much more than canapés and other culinary tricks of the trade. Neumark sources much of her ingredients from her company’s own 60-acre organic farm upstate, created the Sylvia Center, an educational nonprofit dedicated to teaching kids about sustainable farming and healthful cooking, has a line of artisanal products from ketchup to pickles, just released the book Sylvia’s Table: Fresh, Seasonal Recipes from Our Farm to Your Family, and, oh yeah, she has a pretty prolific blog, too. 

All in a day’s work. Read more here.

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Amy Zavatto is the daughter of an old school Italian butcher who used to sell bay scallops alongside steaks, and is also the former Deputy Editor of Edible Brooklyn and Edible Manhattan. She holds her Level III Certification in Wine and Spirits from the WSET, and contributes to Imbibe, Whisky Advocate, SOMMJournal, Liquor.com, and others. She is the author of Forager's Cocktails: Botanical Mixology with Fresh, Natural Ingredients and The Architecture of the Cocktail. She's stomped around vineyards from the Finger Lakes to the Loire Valley and toured distilleries everywhere from Kentucky to Jalisco to the Highlands of Scotland. When not doing all those other things, Amy is the Director of the Long Island Merlot Alliance.