SOUND BITES
WITH LIZ NEUMARK
CROCKER’S CORNER
BREAKING BREAD
DIVE INTO SEAFOOD
SATIATING SANDWICHES
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F O O D ,
D R I N K S ,
A N D
L I V I N G
A T
T H E
P L A Z A
CHEF DANIEL BOULUD BRINGS A FRENCH MARKET TO THE PLAZA
TODD ENGLISH PREPS US FOR HOLIDAY PARTIES ROLL IN STYLE with Pizza Rollio
Seasonal Cocktails
PACKING A PUNCH
Plus!
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Delicious Recipes from The Todd English Food Hall No. 768
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No. 768
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Peer to Peer
Daniel Boulud and Jeffrey Beers on the synergy of food, function, and design.
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Autumn has descended on New York and along with it, the pace quickens and before we know it, the holidays are around the corner. Our traditions and fond remembrances are often intertwined with the meals we make or share with friends and family. Lemonades and iced teas give way to hot chocolate and mulled cider and our “neighborhood” is a gastronomic delight to enjoy indoors on a chilly winter day. We invite you to indulge your palate here at The Plaza Food Hall. With an array of specialty foods for dine-in or take away, the Food Hall has quickly become the “just right” spot for groups of friends and family with diverse culinary likes and interests. As you meander the Concourse, festively adorned for the holiday season, we are sure that you will have as much difficulty as we do in selecting what to have for lunch or if you can possibly indulge in one more cookie! Whether seeking the perfect hostess gift, specialty ingredients for home cooking, or simply a taste of some sweet or savory indulgence, The Plaza Food Hall is pleased to provide a full complement of options for both locals and visitors alike.
savory share equal billing with everything from seasonal sandwich offerings to mouthwatering desserts just right for holiday entertaining.
In this issue, Todd English shares tips and ideas for entertaining and what makes the holidays special when shared with family. Check out his recipes, given exclusively to us. Great Performances is the catering company behind CPS Events, the team managing the ballroom experience offered here at The Plaza. The CPS team shares their expertise on entertaining, making even the novice host/ hostess look like a professional. This season we welcome newcomers to our “neighborhood”: Épicerie Boulud, Vin Sur Vingt, Ora di Pasta, and Pizza Rollio. Chi Noodle and Dumpling Bar arrives in time for the New Year. Jeffrey Beers and Daniel Boulud tell us about their latest collaboration and how they align their creative processes in designing a space that is both beautiful and functional. Sweet and
Afternoon Tea at The Palm Court is one of those quintessential New York experiences that must be on everyone’s list. Geoffrey Zakarian has re-imagined tea in the newly re-opened landmarked space. No holiday visit to New York is complete without sipping one of 20 tea varieties from Palais de Thé or taking a bite into a house-made scone. Whether you are 6 like Eloise or 60 (or 107 like The Plaza), there truly is something here for everyone.
Between holiday indulgences and New Year’s Resolutions, looking terrific is key. Here at The Plaza, we have an array of wellness and beauty purveyors all ready with a “can’t miss” tip or bit of advice on looking and feeling great. No holiday season is complete without a visit from Old Saint Nick. The Plaza Santa returns from the North Pole to visit Eloise and all of her young friends and is showing off his sleigh. Join Santa for tea in the Eloise Shop.
The Plaza Food Hall Evolves What’s new at The Plaza Food Hall
this holiday season.
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Sugar and Spice
Sweet eats and savory recipes too.
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Holiday Entertaining
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Tips from Chef Todd English and Great Performances, The Plaza’s exclusive catering company.
Looking Your Best This holiday season, put your best foot forward with these beauty solutions.
Holiday Gift Guide A gift for any occasion from our finest purveyors.
The Plaza is a place where memories are made and whether this is your first time creating a moment or one of many that you recall with fondness, plan a trip to The Plaza this Holiday Season and enjoy! Kristin Franzese
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Peer
to
Peer
Michelin starred Chef Daniel Boulud and world renowned architect Jeffrey Beers on concept and design of the new Épicerie Boulud. Kristin Franzese: You have worked together on a multitude of restaurant projects. Describe the creative dynamic between you both. Jeffrey Beers: As a designer, working with Daniel is a wonderful experience because he is truly involved in the design process, from the very first step. I have always admired his passion, his creativity, and great talent, but most of all, that he really comes from the heart. What concerns him most is his guest’s experience. I believe that a successful restaurant design requires equally balancing three elements: the cuisine, the design, and the service. At the beginning of our process, we think about context: who the guest is and where the restaurant is located, and then develop a design approach. The design has to function and flow properly for the cuisine and the service to shine. It’s the attention to small details that truly makes a lasting impression. Daniel Boulud: Jeffrey and I have known each other now since 2001, when he designed db Bistro Moderne. As he mentioned, I approach new restaurant projects based on the location, the type of customer we want to attract, and the kind of cuisine we want to produce. I never tell Jeffrey exactly what I want the space to look like because I want him to feel it for himself. He is great at understanding what I want! He listens carefully to my ideas and then translates them into classic designs and comfortable environments that are dramatic and pragmatic at the same time. From the beginning, I felt we were true partners in achieving the finished product together. KF: What does it mean to you both to be a part of such an iconic New York City landmark?
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DB: It is very surreal. I grew up on a farm in Lyon. I could never have imagined then that one day I would own a place bearing my name in such an iconic building. That said, NYC has been my home for the past 30 years, and in a way, opening an Épicerie Boulud in The Plaza makes a lot of sense considering my journey. JB: There’s a particular magic when a designer inherits a space that’s rooted in architectural history. More often than not, we work with spaces that have, as we say, “no bones”. To have an opportunity to design in what, architecturally is an important space, is a much richer and more memorable experience for an interior designer. It is extremely important to honor the elegance, sophistication and pedigree of The Plaza. KF: Jeffrey, you have designed all the spaces in The Plaza Food Hall. Why do you think it has resonated so well for New Yorkers and visitors alike? JB: I believe that The Plaza Food Hall brings a European elegance and sense of style and glamour to Manhattan. New Yorkers want and expect a certain level of quality, but they also want options. The very thoughtful, tailored, and well-curated combination of restaurants, retail, marketplace, and people watching offers just that in a very dynamic, stimulating space. Here, we have created an environment that feels quintessentially New York and encourages people to participate and explore. Designing the kitchens and retail areas to be as open as possible was a big part of that, allowing for interactive events including wine
tastings, cooking demos, and even classes with big-name chefs. Certain common elements, like the antiqued mirrored columns and marble mosaic floor, anchor and define the space but within those Plaza “bones,” we have maintained each vendor’s own identity. KF: Daniel, why do you think Épicerie Boulud fits so well into the landscape of The Plaza Food Hall? DB: The Plaza Food Hall is meant to be a European-style food market, and that is exactly what Épicerie Boulud is. In France an ‘épicerie’ is like a grocery store, where you can pick up ingredients or prepared items. The ‘grab and go’ style of Épicerie appeals to both professionals looking for a quality cup of coffee, pastry, fresh seasonal salad or sandwich for lunch, and to the tourist looking for snacks to take to the park, back to their hotel room, or within the setting of this historic hotel. KF: What makes Épicerie Boulud so distinctive? DB: I think I have built a reputation for care and quality over the years; my guests expect excellence as they should. We are craftsmen of the most important element of the store: food. We make everything in house, from the bread to the ice cream. We always use local, seasonal, and great quality ingredients, and precise technique, rooted in French tradition with a modern interpretation. Having access to the best ingredients is not always obvious to the customer, but it is probably the most important element to a strong restaurant.This is a result of years of cultivating relationships with winemakers, truffle importers, farmers, foragers, and more.
KF: What are some of the “signature” Épicerie Boulud products and dishes? DB: I created Épicerie Boulud to be a very multi-purpose market, where you could enjoy a croissant and espresso standing at the bar, take a parfait to work; or have a cup of Soup du Jour with a baguette or a Salad Niçoise if you prefer something light for lunch. The Jambon Beurre sandwich is my favorite! A French classic that is indistinguishable from ones you would find in Paris. We also offer some hot prepared sandwiches like the French-Vietnamese Bahn Mi or press Cubano. In the afternoon, for something sweet, we offer pastries, macarons and gelatos. My vision was to offer the best French items for any time of the day. KF: Jeffrey, what are some of the “signature” Daniel design elements you will find in Épicerie Boulud? JB: I enjoy working with Daniel because each space he operates is so different but the general feel and aesthetic remains the same. We both really value a timeless design that has great proportions and integrity, something that is not trendy and doesn’t go out of style. I pay attention to the cultural movements of the city and try to bring that attitude and classic New York edge to each design we work on together. We maintained a very tailored and classic épicerie look and style to the design but with a definite and deliberate “Plaza” feel. A staple of the Épicerie brand is the baby blue color found in the logo, so we made sure to incorporate that blue into the restaurant’s columns and signage.
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Š 2013 Danone Waters of America, Inc. For more information, please call 1-800-443-3553
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[ba-dwah]: FRENCH FOR FINE BUBBLES
New Concepts
Duplicated, never replicated, The Plaza Food Hall continues to evolve and expand with four new spaces rolling out just in time for this holiday season and one more in time for New Year’s.
Épicerie Boulud Épicerie Boulud, Chef Daniel Boulud’s eat-in and take-out market offers the chef’s signature Viennoiserie and house-made charcuterie alongside soups, salads, made to order sandwiches, fresh baked breads, pastry and macarons, ice-creams, and more. On the market shelves you’ll find house-made gourmet foods plus a selection of items from artisanal French producers. Enjoy a croissant and espresso standing at the bar, take a parfait to work or enjoy something light for lunch.
In The
Neighborhood Vin Sur Vingt
Ora di Pasta
Vin Sur Vingt (“VSV”), a play on, “Vingt / Vingt”, is a wine lover’s gem now located in The Plaza Food Hall. The menu includes an extensive list of wines by the glass coupled with a carefully crafted bistro fare: salads, shares, soups, sandwiches and quiches, a few classic bistro dishes, and desserts.
Ora di Pasta combines savory, traditional Italian cuisine with innovative and delicious pasta. They also offer specialty coffees and house-made fabulous Italian desserts. A lively meeting place, it combines a warm welcome with an elegant design, allowing the guest to experience the feeling of eating in a large open-plan kitchen. Enjoy your lunch on the go with their ‘Presto’ service that offers you your choice of pasta and sauce or stay and celebrate with a glass of Italian wine.
The intimate space was personally designed to resemble the most authentic Bar à Vin in France. A zinc-topped bar runs along its length; red upholstery draws your eye. The regularly rotating wine menu, carefully selects from regions such as Bordeaux, Loire Valley, Alsace, Bourgogne, and Corsica.
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Pizza Rollio After opening two successful shops in Manila, Pizza Rollio has come to New York City to serve its delicate, fine, crisp dough layered with a blend of different cheese and herbs, perfected with freshly prepared toppings. Its uniqueness lies in stuffing the pizza with fresh arugula and alfalfa, then rolling a strip with your fingers and enjoying a sumptuous bite! This artisanal pizza “salon” was designed to create a warm and inviting space just like a kitchen at home. Design elements are reminiscent of old classic charm.
The Plaza Gives Back
This Holiday Season For over 118 years, the Volunteers of America has served those who are the most vulnerable by giving them a sense of hope. A few years back, The Plaza decided to take their relationship with this charity to the next level. The Plaza Santa and the Plaza Boutique help fund The Volunteers of America-Greater New York’s Hope & Hearth Holiday Food Voucher Program. With every $25 collected, an individual or a family struggling to stretch a fixed income will receive a voucher that can be used at a local supermarket to purchase a holiday meal that is special to them. The Plaza is also the only place in the city to have a physical chimney to collect donations in.
In addition, The Todd English Food Hall, The Rose Club, and The Champagne Bar invite guests to round up their bill this holiday season to benefit the food voucher program. Volunteers of America provide shelter, food, clothing, and support to those who need it the most. Online donations can be made at SidewalkSantaNYC.org.
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to t s nomis
IN NYC
ice skating in
Central Park
Sweet treats
Are visions of sweet inspiration dancing in your head as you shop for the holidays? Stop off at The Plaza Food Hall for these delectable goodies or replicate them at home for a very special treat.
THREE TARTS
Cardamom Lovely This amazing sandwich cookie is composed of buttery cardamom cookies filled with apricot jam. Buying whole cardamom and grinding it yourself is what gives this cookie its lovely aromatic quality. You can clean your spice grinder by running granulated sugar through it after each use.
Our Cardamom Lovely cookie changes shape with the seasons. For winter, we use a penguin cookie cutter. Remember to flip half of your punched cookies before baking so that when you fill them, they will align to match.
Ingredients 7 cups of AP flour 1/4 tsp salt 1 tbs whole green cardamom, ground very fine 1 pound of butter, room temperature 2 cups of sugar 3 whole eggs Apricot jam for filling Method Mix flour, salt and cardamom; set aside. In the bowl of a standing mixer, cream butter and sugar. Add eggs, then mix dry ingredients in three additions, moving to a larger bowl and mixing by hand for the last addition. Turn dough out onto a cookie sheet lined with parchment. Cover and chill for at least 2 hours. Once the dough is chilled, roll it out into 1/8 -inch sheets and chill again before punching shapes. Preheat oven to 350째F. Punch shapes onto parchment-lined cookie sheets and bake for 6 minutes (or until edges begin to brown) spinning trays halfway through baking. Allow cookies to cool before filling with apricot jam.
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WILLIAM GREENBERG
Brownies Ingredients 1/2 cup butter 2 eggs
1 cup sugar 1 1/2 tsp vanilla
1/2 cup chopped walnuts-optional 1/2 cup unsweetened cocoa 1/2 cup flour 1/4 tsp salt 1/4 tsp baking powder
BILLY’S BAKERY
Method Preheat oven to 350°F. Grease an 8- inch square pan. Melt the butter. Remove from heat. Add eggs, sugar, and vanilla, and stir to blend. Add dry ingredients and mix. Pour into greased pan. Bake for 25-30 minutes
Pumpkin Cupcake There’s no better way to ease your mind of holiday worries than with a seasonal pumpkin cupcake with cinnamon cream cheese frosting from Billy’s Bakery. A perfect balance of pumpkin and spice baked into a delightfully light batter, and topped with cinnamon cream cheese frosting. Relax with a cup of hot apple cider and enjoy!
LADY M
Signature Mille Crepe Cake Our world-famous, signature cake features no less than twenty paper-thin, handmade crêpes layered with ethereal, light, pastry cream. Delicate and irresistible, the top is gently caramelized until golden. Alternating crêpe and cream layers literally melt in your mouth leaving a subtle, sweet finish.
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Tsarevna The Tsarevnas, the daughters of the Tsars used to journey to the winter palace of Imperial Russia in St. Petersburg for the holiday celebration.
Once upon a time…
Kusmi Tea, the art of blending
Kusmi Tea has taken inspiration from the
Kusmi Tea was founded over 145 years ago Kusmi Tea also evokes the blending of in St. Petersburg, Russia by Pavel cultures, where French modern culture
Tsars
yearly
tradition
to
revisit
the
traditional Christmas Tea; it takes you back to a place that is simply magical and surprisingly contemporary. The design of the Tsarevna tin is inspired by
Michailovitch Kousmichoff, who learned the meets 19th century Russian heritage. The great art of blending tea. Since 1967, Kusmi blend of colors as well, as this is what Tea has embodied the art of blending to makes Kusmi instantly recognizable. And, create unique Russian blends such as Prince finally, the blending of people because
red and radiant gold. Adding a touch of
Vladimir or Anastasia and also flavored teas sharing a cup of tea is like sharing a such as the popular wellness line including – common language, a multicultural means
white evokes the purity of snow and the
BB Detox, Detox and Sweet Love.
the colors of Imperial Russia which are bold
of expression, an opportunity to share wherever you come from.
beauty of Russian royalty. Tsarevna, a Russian blended tea, follows in the tradition of Kusmi Tea’s exclusive recipes. With a base of spiced black tea, it is layered with aromas of orange, vanilla and
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almond to give it a deep, rich flavor,
Kusmi Tea today is renowned worldwide
naturally sweetened with licorice. This full-
for its craft of blending high quality teas
bodied blend with Slavic notes takes us back
from regions of India, China and Ceylon,
to a time when the teahouse was a supplier
with fruits, flowers and subtle scents from
to the court of ancient Tsars.
Grasse, Calabria and Madagascar.
No. 768
Kusmi Boutique – Plaza Food Hall 1 w 58th St – New York - 212 486 2843 Mon-Sat 10:30 am-8pm / Sun 11am-7pm www.kusmitea.com
PAIN D’AVIGNON Take the fixings of a basic charcuterie platter and layer them on a seeded sourdough ficelle. The combination is a simple and delicious sandwich made with peppery lamb salami, Gruyère cheese, Dijon mustard, and dill pickles.
Breaking Bread
FANCY A NIBBLE OF SOMETHING SAVORY THIS HOLIDAY SEASON? HERE ARE SOME OF THE PLAZA FOOD HALL BEST BETS TO QUELL YOUR HUNGER PANGS.
Tartine Nutella Banana
TARTINERY For the winter season, Tartinery reintroduces their Tartine Nutella Banana, as well as their favorite soup, the Potage de Potimarron—a delicate nutmeg-flavored butternut squash soup. Their new tartine, the Maquis, is composed with bresaola, Fleur du Maquis cheese from Corsica, lemon juice, and olive oil. Once again, they collect and assemble the purest ingredients available—and serve them naked. It’s that simple.
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Lobster Roll Kit
Happy Pilgrim
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No. 768 No. 768
ate tryom h
LUKE’S LOBSTER ROLL
NO. 7 SUB HAPPY PILGRIM
PIADA THE AMARCORD
Serves 4
Makes 2 enormous sandwiches
Makes 6 piadinas
Ingredients
Ingredients
Piadina dough
4 tbs unsalted butter
2 jalapeños, sliced into 1/4-inch rounds
3 1/2 cup all-purpose flour
1/2 cup white vinegar
2/3 tsp baking soda
1 small sweet potato, peeled and sliced into 1/4-inch rounds
1/4 cup canola oil
1/2 tbs olive oil
3/4 cup water
4 New England–style, split-top, hot dog buns 4 tsp mayonnaise 1 pound fresh cooked Maine lobster meat 1 tbs fresh lemon juice
1/2 tsp kosher salt
1/4 tsp dried oregano
4 hero rolls, split lengthwise
1/4 tsp dried thyme
1/2 pound roasted turkey breast, sliced thin
1/4 tsp celery salt
1/4 pound sliced bacon, cooked until crispy
1/4 tsp freshly ground black pepper
1/4 pound mozzarella cheese, sliced thin 1/4 cup cranberry sauce
Method In a small saucepan, melt the butter over low heat. Brush half the butter onto the outer sides of your buns. Reserve the remaining butter for dressing the lobster. Heat a 10- to 12-inch cast-iron pan over medium heat for 2 minutes, then toast the buns in the pan until golden brown, 1 to 2 minutes per side. Remove the buns from the pan and gently pry open the tops. Spread about 1 teaspoon of the mayonnaise on the inside of each bun. Arrange a quarter of the lobster meat inside each bun. Reheat the remaining melted butter, if necessary, and stir in the lemon juice. Drizzle the mixture evenly over the lobster in each sandwich. In a small bowl, stir together the oregano, thyme, celery, salt, and pepper, then sprinkle a pinch of the mixture over each sandwich. Eat immediately—you won’t be able to do anything else.
Recreate this recipe with ease this holiday season courtesy of our best-selling lobster roll kit, available exclusively at lukeslobster.com
For the jalapeños Combine the jalapeños and vinegar in a small plastic container and let sit for at least 2 hours. Cover and shake occasionally. This will be good for up to 1 month in the refrigerator. For the roasted sweet potatoes Preheat the oven to 375°F. Toss the sweet potatoes with the olive oil and salt, and roast on a sheet pan for 40 minutes or until lightly caramelized and tender. To assemble the sandwich On each of the bottom pieces of the hero rolls put half of the turkey and top with half of the bacon. On each of the tops put half of the sweet potatoes and half of the mozzarella cheese. Put both tops and bottoms on a sheet tray and place in the oven for about 6 to 8 minutes, or until the cheese is melted. Spoon some cranberry sauce on top of the bacon, close the sandwiches, and serve!
If you are craving piadina but don’t have time to make the dough from scratch, you can buy some tortillas; however the taste and texture will be very different! This recipe is unique and delicious because the flatbread meets the unique taste of the prosciutto di Parma and the milky flavor of the melted mozzarella cheese. With the addition of some fresh vegetables it’s a complete and balanced option for your everyday meal.
1 1/3 tbs salt
1/4 cup vegetable shortening
Method Stir together the flour, salt, and baking powder in a large mixing bowl. Using your hands, combine oil and shortening until crumbles are obtained. Gradually add water and mix until the dough comes together into a moist ball. If the dough is too sticky, add a little more flour. Turn out the dough onto a lightly floured surface and knead until the dough is smooth and elastic, about 5 minutes. Make a big ball and let the dough rest for 20 minutes. Keep it wrapped in plastic. Cut the dough into 3 1/2 oz pieces, knead and seal each of them making little balls. Let them rest for one hour covered. Roll them out into very thin round shapes of 10-inch diameter. The piadina is now ready to be cooked and stuffed. To complete 6 slices mozzarella cheese 36 thin slices of prosciutto di Parma Arugula Extra virgin olive oil Thinly sliced tomatoes Method Cook each piadina in a hot saucepan for about a minute and a half on each side. Cover half of each piadina with a layer of sliced mozzarella cheese and cook it to your taste. The more you cook, the crunchier the bread becomes and the more melted the cheese is. Put each piadina on a plate. Add six thin slices of prosciutto di Parma, a layer of fresh arugula and a sprinkle of extra-virgin olive oil on top of the cheese. Add some thinly sliced fresh tomatoes if you want to add some moisture and taste. Fold in half and enjoy! No. 768
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HOME ENTERTAINING Holiday
by Josh Tierney, CPS/Great Performances Design Director
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CPS/Great Performances Design Director, Josh Tierney, shares his secrets on how to make holiday entertaining shine a little brighter. MIX
SHINE
Even if you pride yourself on your drink mixing abilities, do you really want to spend the holidays shaking your guests’ cocktails? Hire a bartender through a trusted staffing service so that you’re free to entertain your guests. By all means, offer to get them a drink, but then outsource the task by letting the bartender do what he or she does best. Professionals bring along a kit stocked with tools of their trade. You provide the liquor, mixers, and fruit. Don’t forget the ice! (As host, feel free to delegate this task to family members or willing friends within hours of the party.)
The holiday season is all about the celebration of light! Bathe your home in the glow of candlelight. Turn off overhead lighting and bring light levels down to an ambient glimmer. Mix tapers, pillars, and votive candles for a variety of heights and styles (all easily purchased at the dollar store). En masse, candles create a dramatic, decorative statement; consider placing them strategically in front of mirrors to maximize impact.
MINGLE The current furniture configuration in your home is great for everyday, but you may need to revisit the layout when planning an event. Rearrange to maximize a smooth, functioning floorplan. Clear the floor space around hightraffic areas (i.e. buffets and bars). Roll up area rugs if necessary to avoid trips and spills. Sofas and chairs can be arranged in vignettes that encourage conversation, yet still keep the mood intimate. Put your electronics away for the night. Reimagine a desk as a buffet or satellite bar. Don’t forget to leave space for guests to set a drink down!
SPARKLE Nothing says celebration quite like champagne. There’s something nostalgic and charming about the glamour of a champagne tower. This can be preset in an entry space of your home for guests to take upon arrival. It will give you one less thing to do as guests arrive (“Can I get you a drink?”) and also functions as a sculptural decor element. Opt for retro coupe-style champagne glasses rather than flutes. These are available at event rental companies or can be purchased inexpensively. It’s also thoughtful to pre-set iced bottles of champagne with glassware and a corkscrew in lounge-y areas of the home. Guests will feel as if they’ve stumbled upon something special. Bathtubs can do double duty as chill tubs for bottled beer as well.
NAUGHTY Embrace indulgence. A display of sweets can transform even the most grown-up of souls into children again. Select your favorites, or select a color to run with. An all-white sweets display can create a thematic nod to the winter season. Our Lemon Meringue lollipops are reminiscent of snowballs. Download the recipe along with other ones at greatperformances.com.
NICE Party guests often lose track of which glass is theirs. Colorful acrylic “glassware” from the Florentine design company Mario Luca Giusti is offered in an array of sizes and bright, candy colors – get one of each, and let guests select a single glass to keep throughout the evening. It looks like real glassware, but it isn’t! You won’t have to worry about broken shards.
MAGIC Planning a party is a lot of work, especially when it’s in your home. Treat yourself to a morning after gift: hire a cleaning service to handle the dirty work. There’s nothing worse than waking up to a home littered with glasses, pistachio shells, and bits of food ground into the carpet. Be sure to manage expectations of the housekeeping service you’re working with; note that the job is a party clean up. Continue your holiday celebration with breakfast in bed, as elves magically transform your home into its preparty splendor.
BLT: BRUSSELS SPROUTS, LOMO, TOMATO AIOLI 24 servings Ingredients 1 cup Katchkie Farm tomato jam* Juice of 1 lemon 2 cloves roasted garlic 3 egg yolks 1/4 cup olive oil 3 slices bresaola, sliced thin 12 Brussels sprouts 1 bunch chervil For aioli Combine tomato jam, lemon juice, roasted garlic, egg yolk, and olive oil. To thicken, add more olive oil. For bresaola Place slices in between parchment and 2 sheet pans. Cook at 300°F degrees until crisp. To complete Blanch the Brussels sprouts and halve them. Sear them on one side. Using a Parisian scoop, remove the center. Fill with tomato aioli. Top with a small shard of crisp bresaola and a sprig of chervil. *Available at greatperformances.com
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Spending the
Holidays
with Chef Todd English
“Meals during the holidays—especially given the Italian side of my family—have a strong presence in my memory banks. The smell of olive oil, garlic and onions, wafting through the rooms, was always indicative that something delicious was cooking on the stove. I particularly remember my Venetian uncle, stirring polenta for hours to serve bacalao on. Pastries were also his specialty: layers of creamsandwiched pastries, apple strudels, and great German-style chocolate cakes way before they were in vogue. Gathering your family together is a wonderful way to celebrate the holidays but it doesn’t have to be a daunting task. A few storebought items help save time and energy and allow you, the host, to interact with guests instead of being tucked away in the kitchen. Collaborative efforts are always great if you have a relative who likes to cook. The key to any successful dinner is to start a couple of days in advance. Pre-order items that are hard to come by—like a roast. And always buy fresh ingredients. When I was growing up, we always had large platters of antipasti on the table, ready to go when the guests walked in. Everything from marinated artichokes and olives, to plates of salumi and cheeses and roasted eggplant. I distinctly remember my grandmother peeling roasted red peppers for hours at a time and marinating them with anchovies, garlic, olive oil, and citrus.
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Don’t forget to set the scene with music and decor as well. I love music so I like to mix it up: from Placido Domingo to Bruce Springsteen. Plus it’s easy with pre-made playlists from digital music services. And light things up too: place candles everywhere you can. If you have a tree, you might want to continue the colorful theme; if not, go for soft white lights. Add holly or pinecones or evergreen to the room. They bring the scents of the holidays to life. And what could be better than the aroma of spiced cider in the air, gingerbread men cooling on an iron rack or a roast coming out of the oven? Add small touches to the table that remind you of family such as heirloom serving pieces, a keepsake tablecloth or your best silver. Serve dessert a little later. This not only gives you a chance to digest your meal, but creates something to look forward to. My mother always made a great angel food cake during the holidays. This is such a versatile dish because you can pair it with stewed, frozen or dried fruit and serve it with whipped cream or ice-cream.”
KEEP IT WARM: There are great electric steamers or you can use skillets and sterno. Choose menu items that typically taste best at room temperature.
ALMOND MILK EGG NOG
CIDER SANGRIA
Ingredients
1 cup brown sugar
APPETIZERS: Focus on items that are easy to hold in one hand or with a fork. Find little vehicles to hold bite size fillings that are ready to go, like little pastries. Add beef tartare or a seared scallop.
1 gallon almond milk
1 gallon apple cider
2 tsp freshly ground nutmeg
1 cup cranberries
1 tsp ground allspice
3 cans San Pellegrino lemon soda
1 tsp ground cinnamon
2 cans or bottles of Reed’s ginger beer
3 cinnamon sticks
Jazz up SHRIMP COCKTAIL by serving it with a wasabi mayonnaise or pre-tossed in a great tomato sauce with extra horseradish. Serve on a big chilled platter with ice. The object is not to stray too far from the original concept but rather to present a better version of it.
1 tsp ground ginger, powdered
1 bottle of white wine, Riesling or Gewürztraminer
CRAB CAKES are great appetizers and you can find some wonderful pre-made versions out there. SMOKED SALMON is always a crowd-pleaser. Buy bellinis to put them on with a dab of caviar--salmon or otherwise.
Method
FAMILY STYLE: I like family-style dinners because guests can mix and match dishes and eat as much as they want. Offer enough variety to please everyone: a roast and a fish dish as well as plenty of vegetable sides.
1 cup maple syrup 2 cups nonfat vanilla Greek yogurt 16 oz pasteurized egg white, softly beaten Bourbon to taste
Scald one quart of the almond milk with all the spices. Strain and chill. Whisk the maple syrup, the yogurt, and the spiced milk into the rest of the almond milk until well mixed. Mix in the beaten egg whites until fully incorporated. Add bourbon to taste.
Ingredients
MIX IT UP: Modify family style by plating one course. Start with a soup or a salad. Bring the garnishes to the table: this can all be prepared ahead of time.
1 gallon apple cider
LEFTOVERS: Some of the best meals are made out of leftovers. A simple sandwich, added to casseroles, or folded into omelets are some of my favorite ways to enjoy them.
3 cinnamon sticks Zest of two oranges, thin peels 3 cups apples, chopped and floating Method Heat brown sugar, cider and cranberries. Once soft, rest and let chill. Once chilled, add all the ingredients together and serve.
SPIKED CIDER
Make a hearty MAC ‘N CHEESE and add lobster to give it a modern twist. This dish holds up nicely in a chafing dish.
INTERACTIVE MEALS: Make your own taco station. With a braised short rib or chicken dish as your centerpiece, place the garnishes (black beans, blue corn shells, pico de gallo) around it so guests can make their own.
Ingredients
4 to 5 star anise whole 1 dozen cloves Orange zest of 2 oranges, in thin peels 1-2 tabs of apple butter, whipped in 3 cups, chopped and floating Bourbon, dark spiced rum, apple jack brandy or calvados to taste Method Secure star anise and cloves in a piece of cheesecloth. Heat all ingredients for 15-20 minutes. Remove cheesecloth and serve.
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Introducing The Macallan Rare Cask, the single malt whisky for the truly selective. The finest liquid is hand-chosen from the rarest 1% of The Macallan’s sherry-seasoned oak casks for an exceptionally rich, vibrant ruby red whisky. Available in limited quantities. © 2014 The Macallan Distillers Limited, The Macallan® Scotch Whisky, 43% Alc./Vol. Imported by Edrington Americas, New York, NY. Demonstrate your discernment, enjoy responsibly.
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No. 768
r’s ke r oc ne CrCor
Chef Crocker dishes up a seafood combo you can dive into! Shrimp & Scallop Spiedini Ingredients
Method
2 jumbo shrimp
Preheat oven to 350°F.
2 sea scallops
Peel, devein and butterfly the shrimp. Set them to the side. Clean the node from the sea scallop then wrap one butterfly shrimp around one scallop, and repeat. Use one slice of prosciutto and wrap the shrimp, uniformly. Secure with a skewer.
2 slices prosciutto di Parma 3 oz cooked white beans or cannellini 1 tsp minced red onion 1 tsp minced green onion, green part only 1 tbs roasted red pepper, julienned 1 lemon 1 tbs extra virgin olive oil, have more to garnish the plate 1 pinch minced rosemary Salt and pepper
In a sauté pan over moderate heat, sear the top of the shrimp wrapped scallop. When golden brown, turn over and start to sear the other side but place it in the oven to roast. Cook until firm, not overdone. In a bowl, combine the beans, onions, and red pepper. Blend together then dress with the fresh lemon, olive oil, and rosemary to taste. Adjust the seasoning with salt and pepper.
On a plate, scoop the bean salad onto the center and level it as a nest for the scallop/ shrimp. Remove the skewers and place the two roasted scallop and shrimp in the middle, with one just leaning on the other. Drizzle some the olive oil around the nest and serve. The dish can be garnished with more roast red pepper julienne. NOTES FROM TODD’S KITCHEN: An Italian favorite, spiedini is derived from the term used for skewered meat or seafood, reminiscent of a shish kebab. A perfect dish for special occasions or the holidays.
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No. 768
Faces of The Plaza
CHEF STEPHEN CROCKER, EXECUTIVE CHEF OF TODD ENGLISH FOOD HALL I have had the great pleasure, throughout my career, of working with some of the most identifiable figures in the culinary world in the United States as well as in Europe, and that has all led me to my current position as Executive Chef at the Todd English Food Hall. My prior experiences really allow me to understand his expectations and handle the range of flavors and types of food that Chef English has exemplified in his own career. His food hall is essentially a collection of all his culinary efforts under one roof. My job is to deliver a food program to the most discerning guests in one of the most prominent food cities in the world.
The Todd English Food Hall is very unique. No where else in the city can you find one operator managing several styles of kiosks as we do here. There are plenty of food groups that call themselves ‘food halls’ but are actually grocery stores with food efforts inside them or spaces that are leased out. We have one executive chef and one driven program, all under the leadership of Todd English. There is nothing here that steps outside of the boundaries of classic cuisine. We are ingredient driven: we source from the right vendors and have a locally raised and grown agenda. We use the right tools and apply good techniques. We use many different methods to show representation on a plate, whether it’s about contrasting flavors, bridging flavors, or showing texture.
Our guests are a mix of world travelers and locals alike. They are smart and knowledgeable about food. They recognize good cuisine and they know what to look for: fresh oysters, brick oven pizzas, perfectly cooked. They appreciate an elevated experience that is driven by great recipes, which is what the Todd English Food Hall is all about. We have become an integral part of what New York has to offer. If you look through European travel guides and magazines, our food hall is listed as a destination spot and that in itself suggests all the effort that was put into this from day one and that we continue to nurture on a daily basis. Dining at the Todd English Food Hall should be a relaxing experience. We want it to be communal with the people you share time
and break bread with. We also want it to be interactive. In theory, we have taken a kitchen that is usually in the back of the house and moved it up front for our guests’ enjoyment. The greatest moments of our lives happen when we gather together at a table, like at Thanksgiving, and we aim to replicate that same experience for all our guests, each and every time they visit us. And why not? Come in, relax, find a comfortable spot and think about what you are looking for, whether it be a sandwich, a pizza, pasta, burger or sushi. Order what you like--all comfort driven, because here it’s not just about one style of cooking. We can create for you an experience that is not only casual, but given the level of cuisine and the beverage program we offer here, also uniquely qualified to be outstanding.
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SEE WHAT’S fresh AT HANGARONE.COM 24
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Hangar One® Vodka. 40% Alc/Vol. (80 proof). ©2013 Hangar One, Alameda, CA. Please drink Hangar One® Vodka responsibly.
Seasonal Flavors BY THE GLASS
Created by Richardo Ramnarine, lead bartender for CPS Events, these cocktails infuse the festive flavors of the season in a subtle way. Comfort in a glass, just add good company!
SPICED NEGRONI
HIBISCUS RUM PUNCH
1 1/2 oz chamomile and cinnamon infused gin
1 1/2 oz spiced rum
NOT YOUR CLASSIC CHAMPAGNE COCKTAIL
1 1/2 oz Aperol
1 oz coconut rum
1/2 oz cognac
1 1/2 oz sweet vermouth
1/4 oz hibiscus syrup
1/2 oz ginger syrup
Dash of Angostura bitters
1/2 oz fresh orange juice
Champagne
1/2 oz fresh grapefruit juice GIN INFUSION: add 2 chamomile tea bags and 3 cinnamon sticks to 1 litre bottle of gin.
1/2 oz fresh pineapple juice
Let mixture rest for 2 days.
Mix spiced rum, hibiscus syrup, fresh orange juice, fresh grapefruit juice and pineapple juice in a cocktail shaker.
Mix all ingredients. Add ice and stir for 20 seconds. Strain mixture into martini glass. Garnish with orange twist.
Shake vigorously for 30 seconds. Strain mixture over crushed ice in large goblet.
GINGER SYRUP: boil equal parts water and sugar. Add ginger and turn off heat. Let sit for 30 minutes until room temperature. Shake cognac and ginger syrup in cocktail shaker. Strain into champagne glass. Add champagne and garnish with fresh sage.
Finish with coconut rum. Garnish with pineapple top, hibiscus flower and cherry.
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WARREN-TRICOMI SALON
“Looking your best over the holidays is all about longevity. From office to party, your hair needs to hold up as well as the rest of your look. If you are wearing your hair down, make sure to keep some volumizing dry shampoo on hand to help refresh and hold the style. If you’re wearing your hair up, use hairspray or a light serum to smooth down flyaways and frizz. After that, confidence is key: if you feel good, you will look good.” —Joel Warren, Master Colorist and Co-Founder of Warren-Tricomi Salons
Looking your best DURING THE HOLIDAYS
The holidays make us feel good on the inside as we take care of others and check off items on that gift list, but what about looking good too? Don’t forget to invest in your own health and beauty especially at this time of the year. SKINNEY MED SPA
‘Tis the season to be dry and lackluster. With the cold air moving in and the dewy skin moving out, it’s time to change your skincare routine and adopt some new habits. EXFOLIATION: Manual and chemical exfoliation will rid your skin of dead cells. Try Skinney Med Spa’s Bamboo Scrub. VIT C: Vit C plays a significant role in maintaining supple, resilient skin. Try Skinceuticals CE Ferulic. MOISTURIZE, MOISTURIZE, MOISTURIZE! Try Skinney Med Spa’s Hydrating Mist topped with Moringa Oil. CONSIDER NON-INVASIVE LASERS. It’s the perfect time of year to repair your sun damaged skin. HEALTHY SKIN COMES FROM WITHIN. Increase water intake for optimal hydration and supplement with Vit D as sunlight is insufficient in the winter.
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No. 768
LA PALESTRA
This holiday season, look and feel your best by adding functional foods to your diet which have been scientifically proven to promote health or aid in disease prevention.
GINGER has anti-inflammatory and antioxidant properties. Add fresh ginger to tea or stir-fry. PROBIOTICS aid in digestion and improve overall stomach health. Eat more yogurt, and warm Miso soup! PEPPERMINT is a common cure for everyday stomach ailments. Brew up mint tea to soothe an aching tummy.
THE LEATHER SPA ON SHOE CARE DURING THE WINTER with David Mesquita If your shoes get soaked in winter slush, you have a one to two days window to clean them before the salt stains set in. Bring in suede or leather to be cleaned, or apply some white vinegar diluted with 50% water with a paper towel to remove salt. When your shoes get wet, never dry them with a hair dryer or any other heat source. Stuff them with newspaper and let them dry naturally. If food spills on your shoes, apply baby powder right away. Talcum will absorb the grease.
EATING A HANDFUL OR TWO OF NUTS per day may reduce the risk of developing heart disease. Pick up a 1.5 ounce snack bag of unsalted almonds, hazelnuts, peanuts, pecans, pistachios, or walnuts. OLIVE OIL is a monounsaturated fat that may improve cholesterol levels. Use it as a replacement for butter in all your dishes.
CAUDALĂ?E
For the holiday season you want your skin to be glowing and radiant! FACE: Get rid of dry skin with a gentle buffing cream followed by a moisture mask. It can be tissued off or rinsed off after 10-15 minutes, or left on overnight. The Vinoperfect Radiance serum will illuminate your complexion. BODY: The Divine scrub will remove the dead cells on the body with brown sugar and Divine oil. This is a dry oil (grape seed, argon, sesame, hibiscus, and liquid shea butter) that does not leave an oily
residue on the skin so you will be able to get dressed right away. For extremely dry winter skin apply the Vine Body Butter to seal in moisture from shea butter, grapeseed butter and wine yeast. LIPS: Have a lip balm in each coat pocket to make sure you protect and nourish your lips every day when you are out in the cold. Apply lip balm at night to repair dry lips.
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Market Place SHOPPING
A COLLECTION FROM THE FINEST PURVEYORS OF JEWELRY, CLOTHING, BEAUTY, AND SPECIALITY FOOD ITEMS. WHAT’S ON YOUR LIST?
Misahara Pilma Sahara Necklace with Green Tourmaline and White Diamonds: 36 cabochon green tourmaline stones with 1/3 carat of tsavorites surrounded by white diamonds and all set in 18 karat yellow gold. Finished with a signature toggle clasp and diamond encrusted Misahara logo.
La Maison du Chocolat
Assouline: Celebrity Cocktails In his third book, Celebrity Cocktails, published through Assouline Publishing, and with photography by Harald Gottschalk, world renowned mixologist Brian Van Flandern shares cocktails recipes associated with silver screen legends, past and present.
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No. 768
Nicolas Cloiseau, Master Chef of La Maison du Chocolat presents five new creations (Spicy Cocoa Ganache, PralinĂŠ Masquerade, Lemon Bergamot, Silky Almond, and Clementine Square) hidden within the Tree of Wonder: 25 finely crafted dark chocolate disks studded with chocolate pinecones and drop-shaped ornaments.
YoArt
Olma Caviar
YoArt steps in for the holidays, offering shoe-licious gifts of edible glamour.
True caviar is the processed and salted roe of the sturgeon, which lives in the Caspian or Black Sea and includes such species as beluga, sevruga and ossetra. You can find these varieties and more at Olma Caviar Boutique & Bar. Caviar is a good source of calcium and phosphorus, as well as protein, selenium, iron, magnesium, plenty of vitamins and amino acids and essential amino acids. The recommended Caviar serving size is 30 to 50 grams (1 oz – 2 oz) per person. Caviar is judged on its color, flavor, texture and maturity. The finest, most expensive caviars are older, larger eggs that are lighter in color. Lower quality caviar is younger, with a less intensely fishy flavor, and darker in color.
Couture Kids Bring high fashion and big names to your little one’s closet. Inside you’ll find your child’s personal and unique style. Shop for treasures from designers like Fendi, Petit Bateau, Young Versace, and Roberto Cavali. Whether your newborn is an up and coming socialite, or an already-fashionista in need to expand his or her wardrobe, Couture Kids specializes in providing timeless fashion for all.
Krigler A rare and collectible edition of the iconic Chateau Krigler 12 fragrance made just for the holidays. The ephemeral magic of the holiday season is perfectly captured in the limited edition Chateau Krigler 12 holiday bottle, hand-painted by an artisan in Austria and intricately decorated in the style of Art Nouveau. Delicately designed with painstaking attention to detail, the eco-friendly refillable bottle will contain the legendary scent Chateau Krigler 12 Parfum for two exquisite, handcrafted gifts in one. Once worn by Grace Kelly, Chateau Krigler 12 is a light floral perfume beloved by royalty and modern day aesthetes.
Gramercy Park Flower Shop Gramercy Park Flower Shop has over 100 years of helping New York City residences adorn their homes with the beautiful flowers, foliage, and decorations of the holiday season. A single flower focal point of Tulips, Amaryllis, Narcissus, Roses or other Winter beauties complemented with holiday accents always makes a stunning display or gift perfect for any home or occasion.
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CPS Ad LIFE HAPPENS AROUND FOOD.
PHOTO: TERRY GRUBER
速
212.727.2424 | @GPfood
866.770.8229 | @PlazaParties
BOOK TWO NIGHTS, WE’LL GIVE YOU THE THIRD FREE!*
Discover your escape from cold winter weather, less than two hours from the East Coast. Drop the shovels, shed the cold weather gear and get away to warm, wonderful Bermuda. In less than two hours you and your family can be making unforgettable memories at the exceptional Fairmont Southampton. Tee off on a Championship Par 3 golf course, kick back in our award-winning spa, stroll through the surf on our private pink sand beach. There’s also plenty to keep the kids busy...like our exclusive Explorer’s Camp. Book now and you’ll receive your third night at no charge! Book your holiday trip today at www.fairmont.com/FreeNightsSouthampton or call 877 570 5556 or your preferred travel professional. *Receive every 3rd night free when you stay now through April 30, 2015; to qualify accommodations must be booked by April 29, 2015. Offer is available for a limited time. One night deposit is required at time of booking. Deposit is non refundable/non transferable. Rates and promotions are subject to availability at the time of booking and may change without notice. Seasonal surcharges and other restrictions may apply. Offer is not available for groups and is for new bookings only.
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Sound “Bites” LIZ NEUMARK is the CEO and Founder of Great Performances, New York’s leading catering company and the exclusive operator for The Plaza’s Grand Ballroom and catered events. She is also the author of celebrated cookbook Sylvia’s Table. Here, she is interviewed by CPS Director of Client Development, Rob Arango, who has interviewed numerous Plaza residents and philanthropists in his “Plaza Personality” column.
Publisher MICHAEL GOLDMAN Editor-in-Chief KRISTIN FRANZESE Associate Editor KATELYN RICE Editorial Director PAMELA JOUAN Design Director JANA POTASHNIK BAIRDesign, Inc. Managing Editor CHRISTIAN KAPPNER Assistant Editor STEPHANE HENRION Senior Copy Editor KELLY SUZAN WAGGONER Contributing Writer PAMELA JOUAN Photography KIMBERLY MUFFERI KIMBERLYMUFFERI.COM ARNOLD BROWER PHOTOGRAPHY Other photos courtesy of The Plaza
What’s the strangest menu item you have ever served at a catered event? Meat cocktails. What do you never leave home without? My camera. In my heart, I’m Cartier-Bresson. You are a 3rd generation New Yorker. What continues to amaze you about New York City? The openness and warmth of the 8 million people who live here, and the endless possibilities. What is ready to harvest right now on your 60-acre Katchkie Farm in Columbia County? Kale, cabbage, celeriac, Brussels sprouts, carrots, and beets. It is starting to feel like Thanksgiving. Favorite snack food? Anything with tomatoes. Last book you read? The Hudson: A History by Tom Lewis.
Finish this sentence: Cooking with your kids is important because... Joyful experiences are the best learning moments. Favorite way to relax? Long pickling sessions in my kitchen. Must-have holiday ingredient or dish served when entertaining at home? My not-so-secret secret latke recipe from my cookbook Sylvia’s Table. Best advice to young female entrepreneurs? Define what having it all means to you. Then, go for it.
Advertising Inquiries 718.288.8688 HauteLife Press a division of C-BON MEDIA, LLC. 321 Dean Street Suite 1 Brooklyn, NY 11217 www.hautelifepress.com info@hautelifepress.com Subscription Inquiries 718.288.8688 subscriptions@hautelifepress.com or visit www.hautelifepress.com HauteLife Press makes every effort to ensure that the information it publishes is correct but cannot be held responsible for any errors or omissions. Printed and bound in the U.S.A. © 2014 All rights reserved. Reproduction without permission is strictly prohibited.
What luxury would you take with you if cast away on a desert island? A really good sunscreen. Tell us a secret. I hate kale.
A Fairmont Managed Hotel 34
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TODD ENGLISH • L ADY M
• LUKE ' S LO BSTER CHI NOODLE & DIM SUM BAR • NO 7 SUB • WILLIAM GREENBERG
V IV E L A CREPE
FRANÇOIS PAYARD PATISSERIE
T A R T I N E R Y • S A B I S U S H I • K USM I T E A
YOART FROZEN YOGURT BOUTIQUE • ORA DI PASTA • PIZZA ROLLIO
PAIN D’AVIGNON • EPICERIE BOULUD OLMA
C AV I A R
B OUTIQUE
&
BAR
TH REE TARTS • PIADA • BILLY’S BAKERY V I N SU R V I NG T • L A M A I S O N
DU
C H O C O L AT
The Plaza Food Hall Hours: Mon-Sat 8 AM – 9:30 PM, Sun 11 AM – 6 PM Todd English Hours: Daily 11:30 AM – 10 PM, Market Hours: Daily 10 AM – 10 PM
The Plaza, One West 59th Street New York, NY 10019 | 212.546.5499 | www.theplazany.com 36
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W hy would you go anywhere else