The Plaza Food Hall - F12

2 0 1 2

DECK THE FOOD HALL Festive Culinary Creations

INDULGE!

’ ti s the s ea s on

Let Them Eat Cake

One-of-a-Kind Treats and Treasures

5 Where Memories Are Made

27 The Perfect Arrangement

7 Let Them Eat Cake

28 Claw to Tail

11 Designed to delight

31 A Sub Sequel

17 Festive Flavors

33 A Story in Flavors

25 Setting the Table

LA MAISON DU CHOCOLAT The Christmas Star This hand-chiseled, sugar-frosted star was created in the spirit of sharing, an essential theme of the holidays.

It is made of milk chocolate mediant nestled between two dark chocolate stars. The roasted pistachios, almonds, and pecans in the center are delicately set in milk chocolate. $42

win d hda h ll wti e nr te2r0 1220 1• 2 t •h e t hpel a pz l a zfao o foo a ll

3

4

Deck the Food Hall... w i n te ter 2012

•

t h e p l a z a foo f o o d h a ll ll

Autumn has descended on New York, and along with it the pace quickens.

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. At this time of year, lemonades and iced teas give way to hot chocolate and mulled cider, and our “neighborhood” is a gastronomic delight enjoyed 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 dining in or taking out, the Food Hall has quickly become the perfect spot for groups of friends and family with diverse culinary 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 selecting what to have for lunch, or deciding whether you can possibly indulge in one more cookie! Seeking the ideal 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 locals and visitors alike.

In this issue, world-renowned pastry chef François Payard shares his bûche de Noël, a holiday tradition, and Todd English offers his spaghettini puttanesca that’s winning raves for its authenticity. Pain D’Avignon turns out its perfect Lazy Apple-Pecan Crumb Pie recipe, and Tartinery reveals the closely guarded secret of one of its most popular tartines. In our Marketplace section, you will find recommendations for great gift ideas, and the experts at Gramercy Flower Shop and Town and Country divulge insiders’ tips for the best-dressed holiday table.

No holiday season is complete without a visit from Old Saint Nick. The Plaza Santa returns from the North Pole to show off his sleigh and visit Eloise and all of her young friends. (Eloise has a rawther sweet surprise to share with him this year!)

Afternoon tea at The Palm Court is one of those quintessential New York experiences on everyone’s list, and a photo opportunity in front of our 2012 Great Gatsby holiday tree, designed by Academy Award–winner Catherine Martin, also can’t be missed. Whether you are six years old, like Eloise, or 105, like The Plaza itself, there truly is something here for everyone.

The Plaza is a place where memories are made. Whether this is your first time or one of many you’ll recall with fondness, enjoy a trip to The Plaza this holiday season!

winter 2012

•

the plaza food hall

5

6

Apple Spice Cake f r o m billy ’ s bake r y In 2003, Billy’s Bakery was founded to provide customers with classic American baked goods in a warm, friendly atmosphere. By baking all their products on-site, their 1940s-style stores are filled with the delicious smells of fresh cakes and pies that recall the delightful, warm feeling of Grandma’s kitchen. Their seasonal apple spice cake, the ultimate indulgence in fall flavors, is made with brown sugar–spice batter and topped with cinnamon cream cheese frosting and caramel glaze.

Let Them Eat Cake!

The consumption of cake is not to be taken lightly, and neither is cake’s history.

From a sweetened bread to a delicate dessert, cake has evolved over the centuries into decadence on a plate.

But it didn’t start out that way. Originating from the Norse word kaka, cake in its earliest form was a simple baked good sweetened with sugar or honey. Flour, sugar, eggs, and butter became common core ingredients only in the past 200 years.

The invention of baking soda and temperature-controlled ovens made things easier but also raised the bar on the

complexity of textures and flavors. The ability to bake a good cake has long been a prized skill and symbol of hospitality, and every country seems to have a version that blends tradition with culture. Marie Antoinette might have been more reticent to offer cake if she had sampled some of today’s creations.

win o d hda h ll wti e nr te2r0 1220 1• 2 t •h e t hpel a pz l a zfao foo a ll

7

ChestnutYule Log f r o m f r an ç oi s paya r d

After becoming an established pastry authority on the Upper East Side, Chef François Payard brings the flavors of his French heritage to The Plaza Food Hall. Inspired by logs that burn in the hearth during the winter holidays, Payard’s yule log—or bûche de Noël—takes on a decidedly chestnut theme. “Chestnuts are an integral part of the December holidays in France,” explains Payard. “Before rolling up the sponge cake with the chestnut-cream filling, I brush it with a ginger syrup that adds a slight tingle, which goes so well with chestnut. Pieces of whole candied chestnut in the cream make for a wonderful surprise when you bite into the cake.”

8

w i n te ter 2012

•

t h e p l a z a foo f o o d h a ll ll

Candy Cake

f r o m w illia m g r eenbe r g

Opened in 1946 by William Greenberg Jr., William Greenberg Desserts today remains synonymous with quality. The Candy Cake, one of their most illustrious desserts, is created with decadent chocolate cake alternating with layers of luscious, fresh whipped cream. The cake is garnished with chocolate candy wafers and sprinkled with chocolate shavings for a rich, delicious, and elegant treat. It’s the perfect finish to any festivity.

ter 2012 w i n te

•

f o o d h a ll ll t h e p l a z a foo

9

Pumpkin Nuage f r o m lady m confection s

Lady M cakes are handmade following recipes refined over the years to provide the highest quality in taste and form. Combine the best elements of pumpkin pie and cheesecake, add a dose of Lady M’s sophisticated elegance, and the result is Pumpkin Nuage. Gently spiced with cinnamon and featuring a light hand of cream cheese atop a crushed graham-cracker base, it’s both ethereal and indulgent all at once. Great for any festive occasion.

w i n te ter 2012

•

t h e p l a z a foo f o o d h a ll ll

11

winter 2012

•

the plaza food hall

Designed to Delight A table set for a holiday celebration is the perfect backdrop for the sharing of traditions, both old and new. From an oft-told story to the reveal of a newly tried recipe, ’tis the season to indulge in epicurean moments and create new memories.

w i n te ter 2012

•

t h e p l a z a foo f o o d h a ll ll

11

the recipes

Spaghettini Puttanesca

f r o m todd engli s h

Saucy, spicy and strong, Todd English knows how to bring great flavor to dishes. This holiday season, we wanted to share one of his signature pasta dishes. Whether you follow the Roman’s recipe below or adopt your own, we encourage you to try this robust and gutsy recipe. Your guests will be impressed!

Serves 4

ingredients 2 tbsp canola oil

1 tbsp butter

1 tbsp sliced garlic

2 tbsp chopped fresh parsley

1 tbsp chopped anchovy

2 tbsp feta cheese

1 tbsp capers, rinsed

1 tbsp garlic bread crumbs

1/2 cup tomato fillet in sauce

Salt and pepper to taste

6 oz fresh spaghettini

method In a hot sauté pan, add oil, garlic, chopped anchovy, and capers. Sauté until garlic and anchovy are golden.

Add tomato sauce and let the juice reduce by half. In a separate pot of boiling water, blanch pasta until al dente, then strain. Add the butter to the sauce while

14

wint er 2012 te

•

the plaza f ood hal l foo ll

stirring gently. Toss pasta with the sauce in the sauté pan until the pasta is dressed, then add the chopped parsley. Place the pasta in a shallow bowl. Top with feta cheese and bread crumbs. Serve immediately.

Poulet Roti Tartine f r o m Ta r tine r y

Exposing a new approach to French cuisine by going back to the basics, Tartinery lets simple, fresh ingredients do the talking. Its concept revolves around the tartine: a gourmet open-faced sandwich served on a razor-thin slice of toasted sourdough bread from the renowned Poilâne bakery, located on Rue du Cherche-Midi in Paris’s Saint-Germain-des-Prés.

Serves 4 Homemade mayonnaise

Ingredients 1 farm chicken

Olive oil

1 large egg yolk

3/4 cup vegetable oil

2 fresh lemons

4 thin slices of country bread, preferably sourdough

1/2 fresh lemon

Fresh chives, finely chopped

Fresh thyme

1/2 tsp Dijon mustard

Salt and pepper

Fresh rosemary

1 fennel

method

Fennel Garnish

Preheat oven to 400°F. Stuff the chicken with 1 fresh lemon, thyme, and rosemary. Rub the skin with olive oil.

Pour the juice of the second lemon over the chicken and season with salt and pepper. Cook for 70 minutes, turning the chicken over after 40 minutes.

Shave the fennel very thin and season with fresh lemon juice, olive oil, salt, and pepper.

After the chicken is cooked, cover it with aluminum foil and leave it to rest for a few minutes on the kitchen table. During that time, prepare the mayonnaise and fennel garnish.

Assembly Shred the chicken by hand, placing all the juicy meat in a bowl. Gently toast the bread, spread on some mayonnaise, and add the shredded chicken. Top with the seasoned shaved fennel and you’re ready to eat.

Bon appétit!

To Make Mayonnaise Whisk the egg yolk in a bowl with a pinch of salt. Add the lemon juice and mustard, blending well. Add the oil drop by drop. This will take a few minutes; don’t rush it or the oil will separate from the egg. Once you’ve added the oil, add chives and season with salt and pepper to taste.

wint er 2012 te

•

the plaza f ood hal l foo ll

15

the recipes

Lazy Apple-Pecan Crumb Pie

F r o m Pain d ’av ignon

This old European recipe, whose name literally translated means “lazy apple pie,” combines tart Granny Smiths with a pecan meringue layered over a shortbread crust. There are hints of lemon and vanilla in every bite.

We love this with a latte or on its own any time of the day.

Crust 1 1/3 cup all purpose flour

Meringue 4 egg whites

TOPPING 1 cup flour

1 1/2 teaspoon baking powder

3/4 cup sugar

1/2 cup sugar

Apple 4 Granny Smith apples, peeled, cored and grated

2 tablespoons apricot jam

1/2 teaspoon salt

lemon juice

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

1 tablespoon ground pecans

2/3 cup ground pecans

3 oz butter

Using a mixer with the whisk attachment, whip eggs until foamy, Slowly add sugar and continue whipping to stiff peaks.

With the mixer running, add jam, vanilla, and ground nuts. Mix until incorporated.

The final meringue should be satiny with medium peaks. Set aside to prep apples.

Combine all ingredients in a small bowl. Using your fingers, incorporate butter into dry ingredients until it forms peas-sized chunks.

Toss together with reserved crust dough. Set aside.

Squeeze juice from one lemon over the grated apples. Layer the apple in the baking dish over the crust, gently squeezing excess liquid into the bowl.

Make sure the apple is evenly dispersed over the crust

zest of 2 lemons 1 stick plus 3 tablespoons butter, cut into 1/4-1/2 inch cubes 4 egg yolks 2 tablespoons warm water Using a mixer with the paddle attachment, combine flour, baking powder, salt and lemon zest, stir until the ingredients mixed. Add cubed butter, mix until all the butter is broken down in the flour. The mixture should look like wet sand.

Add yolks on low speed, mix until the dough starts to come together. Add 2 tablespoon water. Remove 1 cup and set aside to use with the crumb topping later on. Continue mixing until the dough forms into a uniform ball, about 1 minute. Roll out dough and press it into a buttered 9” x13” baking dish.

16

wint er 2012 te

•

the plaza f ood hal l foo ll

Assembly Pour the pecan meringue over the apples. Cover with crumb topping.

Bake 350 for 30-40 minutes, or until the crumb is golden brown.

Festive Flavors

The marketplace at The Plaza Food Hall is a haven for food enthusiasts. With

a dizzying array of options, there is something for everyone who comes through our doors. You can savor everything on the spot or stock up and indulge later: from sweet to savory, finding a gift that perfectly represents flavors could not be any easier or more fun.

w i n te ter 2012

•

t h e p l a z a foo f o o d h a ll ll

17

the marketplace

LA MAISON DU CHOCOLAT

This winter, the master chocolatiers at La Maison du Chocolat have looked to the stars for their inspiration. Master Chef Nicolas Cloiseau imagined a shimmering, sparkling holiday, bringing a touch of the celestial to exceptional chocolate creations.

The Celestial Christmas Tree Ornamented with a lacework of gold-flake stars and signature red ribbon, and standing at nearly three feet, the remarkable level of detail on this magnificently sculpted tree showcases the finesse of the craftsmanship. It is topped with a star of pure chocolate, frosted with glistening sugar crystals that evoke decorative lights, and adorned with 36 milk and dark chocolate stars of assorted sizes. Each star is cut by hand to ensure the precision of each line, filled with mediant, and topped with a smaller star dusted in 22-karat edible gold.

Limited Edition—Available Only in Boutiques $1,000

The Christmas Star Coffret Five delectable confections and classic candied chestnuts reunite all the sensations reminiscent of the holidays in this beautiful tasting coffret.

32 chocolates (290g): $78 51 chocolates (465g): $125 105 chocolates (960g): $260

18

w i n te W ter 2012

•

t h e p l a z a foo f o o d h a ll ll

All orders must be placed 24 hours in advance for pickup only.

Call 646.755.3230 to place an order. $100

SUSHI OF GARI The Sushi of Gari’s party platter showcases unique flavor combinations in a variety of textures and colors.

The star of the platter is a Plaza Food Hall exclusive: a tuna avocado press that features layers of tuna, avocado, and rice topped with a special mango sauce. There are three cups of spicy tuna miso sushi that highlight the Japanese taste of miso as it complements the tuna. You also get a taste of a Gari original: three cups of salmon sushi topped with herb-sautéed tomatoes. And finally the rolls, using only the freshest ingredients, include two American-style spicy tuna, two California, and two shrimp tempura rolls.

The Plaza Unveiled In 2007, The Plaza Hotel celebrated its

The Plaza Unveiled captures in pictures and words

centennial birthday with a meticulous

the soul of this iconic structure: a photographic

restoration, returning it to its glorious past

journey and memoir that chronicles the

grandeur to endure for the 21st century. More

architectural restoration and social phenomenon

than three painstaking years were spent bringing

of one of New York City’s most iconic landmarks.

luster back to The Plaza. A team of hundreds of

The book includes a collection of more than 100

artists and international craftspeople polished

original photographs. Printed on fine art paper,

marble, cut glass, restored walls, removed

each copy is housed in a handcrafted binding

decades of tarnish, and engineered 21st-century

with gold leaf, making it a treasure for all who

technology into this 100-year-old gem.

recognize the singularity of The Plaza.

For sale in The Plaza Boutique The Plaza Unveiled $180 or $225 with an embossed case

w i n te W ter 2012

•

t h e p l a z a foo f o o d h a ll ll

19

the marketplace

ELOISE’S RAWTHER SWEET SHOP

Lollipops, licorice, Laffy Taffy, and more!

Skidder on into Eloise’s Rawther Sweet Shop, where there’s candy galore!

“Of course, my very own sweet shop will have only my most favorite colors: pink , white, and black. Surely you will find some goodies and must hurry back!

Oh, I absolutely love candy!” Charge it please, thank you very much!

Haute Holidays at Three Tarts Surprise your dinner-party host or treat yourself to an indulgence from the company that brought you gourmet marshmallows and a fresh take on s’mores. Fourteen hand-rolled chocolate truffles, made with 64 percent fine dark Spanish chocolate, have been placed in a princess bowl topped with Austrian cut crystals. Complete with a miniature crystal ball, this set makes an excellent New Year’s Eve party gift. It is made in New York City and available only at Three Tarts.

20

winter 2012

•

the plaza food hall

TODD ENGLISH GIFT BASKETS

Chef Todd English invites you to create your own artisanal gift basket or choose from one of his signature assortments.

The Entertaining Basket, featured here, is the ideal gift for your host or hostess this holiday season. Why would you gift anything else?

The Todd English Entertaining Basket includes: Sabre serving set in pearl; Alain Milliat juice and preserve sampler; Les Trois Petit Cochons toasts; TEFH chocolate ginger, fig almond, and brickle trays; Société Original seashore honey; Rozendal jasmine vinegar; TEFH individual caramels, 4-ounce nut tubes, chunky chocolate bars, and chocolate tablets; Exquisitely Rich stout fruitcake $300

Kusmi Tea Founded in 1867 in St. Petersburg, Kusmi Tea was the supplier to the tsar’s court and has become one of Russia’s foremost teahouses. For more than 140 years, Kusmi Tea has offered highquality tea blends and classic teas. Based in Paris and now with a flagship store at The Plaza Food Hall on Fifth Avenue, Kusmi also carries designer tea kettles and a wide range of colorful gift sets.

Ideal gifts for any festive occasion!

Photos: Dimitri Tolstoï

winter 2012

•

the plaza food hall

21

Krigler at The Plaza

Audrey Hepburn. John F. Kennedy. Grace Kelly. Ernest Hemingway. F. Scott Fitzgerald.

What did these legendary figures have in common? A love of Krigler Perfumes.

Curating the finest ingredients from around the world, Krigler is an elite, one-of-a-kind collection of luxury fragrances that rose to fame in the 1920s as a favorite among celebrities and royals of the era. Hepburn spritzed on English Promenade 19; Grace Kelly was partial to Chateau Krigler 12; Kennedy and Hemingway were both fans of America One 31, while F. Scott Fitzgerald favored Lieber Gustav 14.

Handmade using only the most exquisite natural ingredients, Krigler fragrances are expertly blended to complement the wearer. After five generations as a leader in luxury fragrances, Krigler has opened a boutique at New York City’s Plaza Hotel, the epicenter of elegance where Krigler Perfumes originally launched in 1931. Committed to delivering a truly unforgettable experience in fragrance, the Haute Perfumery at The Plaza offers one-on-one consultations with Krigler’s master in-house perfumers for those looking to create a custom fragrance.

22

winter 2012

•

the plaza food hall

In addition to its classic fragrances, Krigler also offers fresh new additions, including Topaze Imperiale 213 and Splendid Gold 211.

A truly lavish fragrance, Topaze Imperiale 213 is a new, luxurious scent for the holidays. Powerful and charismatic, it is inspired by a unique, exotic jewel found in the heart of Brazil. Grounded in a seductive amber base combined with notes of sandalwood and neroli, Topaze Imperiale 213 evokes the allure of this precious stone.

The epitome of elegance, Krigler Splendid Gold 211 is an invigorating and unique fragrance. It embodies the inimitable opulence of gold, which is at once cold and strong, and soft and delicate. Adored by men and women alike, Splendid Gold 211 delivers a sumptuous interpretation of the smell of gold, the ultimate symbol of luxury.

winter 2012

•

the plaza food hall

Town & Country Town and Country Living was founded by Denise Leventhal

and Tina Nyman in 2012. The store offers the finest luxury home furnishings and everything you need for entertaining. Denise and Tina also specialize in interior design.

At The Plaza Food Hall Telephone: 212.813.1222

22

winter 2012

•

the plaza food hall

Setting the Table with Denise Leventhal and Tina Nyman

What’s the overall design aesthetic of Town and

Name a few ways to spruce up a table for a dinner

Country Living? Our overall philosophy is focused around Old World elegance intermixed with elements of the new and contemporary. This eclectic combination creates dialogue and comfort in an atmosphere that is both warm and relaxed yet fresh and exciting. Combining traditions of the past with new design ideas helps maintain legacies while adding new memories to younger generations.

party? Place fresh flowers, candles, or a small gift box

What is the perfect gift for the host of a party or parting gift for guests? Focus on what you know about

each person, their hobbies or interests. Take a wine collector, for example: you can go in several directions—a high-end crystal decanter, a pewter wine funnel engraved with the Greek god Bacchus, or agate coasters in various colors to add life and texture to a coffee table. A parting gift should be an extension of the theme of the party. During the holidays, a personalized, hand-painted ornament shows how you pay attention to the details.

wrapped in coordinating paper with ribbon in front of each place setting. These can also serve as parting gifts for your guests. Use festive patterns on which to build a theme.

Place cards are always worthy accessories that add color and texture—and, more important, stimulate conversation among guests who don’t know one another. For seating arrangements, alternating genders is another great way to get everyone talking. And luxurious table linens add a hint of generations past to any space.

Who is your favorite designer of the moment? We adore Jacqueline Cambata, an American designer who was born in India and grew up all over the world. Her exposure to international traditions has allowed her to develop a line of porcelain tableware inspired by the sumptuous style of the Mughal Empire. Made in Limoges, France, where craftsmen have been making porcelain for kings and queens for centuries, her dinnerware epitomizes elegance at the table.

winter 2012

•

the plaza food hall

25

26

winter 2012

•

the plaza food hall

The Perfect Arrangement with Tom Sakas Established in 1904 by the Sakas family, the Gramercy Park Flower Shop sells more than just flowers. Combining their dedication to excellence with a highly knowledgeable staff, they can help you design, plant, and refresh indoor and outdoor space as well as plan special events. Home consultations are available to customize all your holiday decor needs.

What is the Gramercy Park Flower Shop’s signature

What makes the best centerpiece for a large dinner

style? A sophisticated garden theme: rich colors accentuated

party? Using birch—running it down the center of a long table

with interesting textures using classical techniques to produce beautiful, contemporary designs. We use old-school knowledge combined with modern-day design.

to connect several smaller vases of flowers—looks amazing. It is a modern feel combined with our signature sophisticated garden theme. You can also use different sizes of square and rectangular vases, elegantly positioned, stacked with flowers and combined with floating or upright candles to create a very elegant and contemporary setting. For a simple, winterwonderful centerpiece, tightly arrange a mass of white or red tulips in a leaf-wrapped vase.

What are some festive flowers and foliages to have in your home during the fall and winter? For flowers,

amaryllis, decorative kale or cabbage, hydrangea, cymbidium orchids, and tulips. For foliage, oak, juniper, cedar, holly, juniper, and magnolia. Add to the list natural branches and berries such as birch, red dogwood, hypericum, and pepper berries.

Are there any current trends in flowers? Definitely. Right

now it’s about combinations of succulents with green or white roses along with gray or white foliages. Often massive amounts of one to two types of flowers are casually arranged in a simple glass cylinder vase.

How do you go about pairing flowers and vases? In

general, flowers should be one to two times the height of the container. If you are using your own vase, take it or a photo with dimensions to your florist to help them choose the proper flowers for the vessel. Visit our website for information on our new Flower School slated for early 2013. Classes are geared to home flower enthusiasts.

Any suggestions to extending the life of flowers?

five simple tips to help perk up a room with flowers for any home festivity 1. Keep it simple! Fewer and more important floral pieces will have more of an impact than a lot of smaller ones.

2. Choose a minimum number of varieties within your color motif. Flowers always look more important when dominantly displayed.

Changing the water and cutting the stems daily are most important. If you don’t have the time, add a drop of bleach to the water and change it every other day. Put flowers with hard stems in deep and warm water when you first bring them home, and then room-temperature water after that. And always put flowers with soft stems in shallow room-temperature water.

Never put any kind of flowers in cold water.

3. Seasonal flowering plants always make a great addition to any decor. Orchid plants come in many varieties and colors, are always elegant, and are available year-round.

4. Use greens or branches as an accent for food tables, mantels, and bookcases. This will add a touch of nature without overwhelming any environment.

5. Motion is always important when dealing with decor. Place your flowers and accents to create focal points, if that is your goal.

Gramercy • 236 Third Avenue • new york NY 10003 Chelsea Market • 75 Ninth Avenue • new york NY 10010 The Plaza • 768 fifth avenue • new york NY 10019 Dumbo • 28 Adams Street • brooklyn NY 11201 Telephone: 212.475.4989 www.gramercyflowers.com

winter 2012

•

the plaza food hall

27

Claw to Tail with Luke’s Lobster

When investment banker Luke Holden decided to get back to his roots, he never envisioned the success Luke’s Lobster enjoys today.

With a father who had been in the lobster business for four decades, and given his own experience lobstering in high school and during summers, Luke put together a business model for a Maine-style lobster shack. He asked his dad to source the highest-quality lobster, crab, and shrimp available. The original Luke’s Lobster launched in the East Village in 2009 and proved to be so successful that the concept grew rapidly to now include locations in New York on the Upper West Side, in the Financial District, and in The Plaza Food Hall.

There are more stores in Washington D.C., Bethesda, and Georgetown. And of course Luke’s mobile with their very own food truck.

What sets Luke’s Lobster Roll apart? Definitely the ingredients. We use a Maine-made Country Kitchen, New England–style split-top bun. When buttered on the outside and griddled, it becomes crisp on the outside and soft and warm on the inside. It almost melts in your mouth, enveloping

28

winter 2012

•

the plaza food hall

the lobster without distracting from it; it’s not too sweet, like most hot dog buns, and it’s not bulky and distracting like a brioche or sandwich roll.

The lobster we use is undoubtedly the best in the city, all caught on the shores of Maine in a pristine, sustainable fishery.

It’s cooked the day it is caught by exact methods developed over my father’s 35 years of lobster processing, so every chunk has the perfect flavor and texture. It’s shipped directly to the restaurants, so it doesn’t lose days of freshness in distributor warehouses. And because the lobster is cooked right away and then shipped, it doesn’t start to metabolize and degrade its proteins as it would if you were trucking live lobster and cooking it later. In regard to seasonings, minimal mayonnaise is added on the bun, never premixed and congealed with the lobster, to prevent distracting from the sweet, fresh flavor of the meat. Modest amounts of lemon butter and our secret seasoning blend accentuate that lobster goodness.

Why do you think Luke’s Lobster is such a great fit for The Plaza Food Hall? The Plaza is an international

icon of quality. It has sought out vendors that place a huge emphasis on the quality of their ingredients. For us, we are our ingredients. We are here today because we have direct access to the best lobster money can buy. At the same time, the owners of The Plaza recognized that food culture is changing, and that even those who can afford luxury do not always want to sit at a white tablecloth and be waited on every night. They crave varied cultural experiences and different food personalities.

They want to know where their food comes from, not just have the finished product uncovered at their table. Our traceable product and our Downeast Maine sensibilities make us fit right in with the sushi, sandwiches, and baked goods to create a fun, stimulating experience for guests.

Tell us about your crabmeat and shrimp? The crabmeat

comes from Maine Jonah leg meat from Beals Island, way out near the Canadian border. The flavor is much lighter and a bit brinier than that of the lobster, and the small chunks make it an easier roll to bite into. The shrimp is from Casco Bay, right off Portland, Maine, and is nothing like the typical shrimp you get in New York: they are small but pack a huge amount of sweet flavor into each little one. The texture is much more tender than the big chewy shrimp that most people are familiar with from the Gulf or Asia.

For someone who has never been to Luke’s, what’s the ideal meal? The Taste of Maine allows you to try all of our rolls at once: a half lobster roll, a half crab roll, and a half shrimp roll along with our organic free-trade sodas from Maine Root in Portland, a bag of Cape Cod chips, and a pickle.

It fills you up with a perfectly complementary meal. If there are two of you, get the Noah’s Ark: the same deal, doubled, with a bit of a discount.

What is your commitment to sustainability? All of our

seafood comes from Maine, where fishermen and consumers alike have cared about sustainable fishing long before it became a buzzword. Over the last century, the Maine lobster fishery has instituted far more rules than any other about who can catch lobsters and what can be caught. This includes provisions to protect egg-bearing females, juvenile lobsters, and strong breeding lobsters. The fishery is also a closed one, meaning that there is a waiting list for additional fisherman to enter the space. We got into this business in large part to recognize the efforts that lobstermen and their families make and the limits they self-impose to ensure that resources are available for their—and our—children and grandchildren.

Besides plain old taste, sustainability makes Maine lobster a premium product, and it’s our job to broadcast that to New York City, Washington D.C., and beyond so that more and more people commit to buying and supporting Maine.

What is the seafood timeline from water to table?

The seafood is picked up at a dock the morning it’s caught and trucked directly to a processing facility, where it’s cooked, picked, cleaned, packaged, and tested to make sure it is pristine.

Then it’s put back on a truck and brought directly to hand-off points, where we grab it and drive it directly to the stores and it’s ready to be eaten.

Tell us something about lobsters that we don’t know?

Every lobster is right- or left-handed, with the studliest male lobsters developing irresistibly big crusher claws! Trapped lobsters can start to cannibalize one another, so it’s best not to leave them together too long. Bigger lobsters—those larger than two pounds—are not as tasty as smaller ones; when bigger, their meat gets tougher and tastes fishier. And last year, Maine caught 104,864,639 pounds of lobster, compared with only 48,617,693 pounds 10 years ago!

winter 2012

•

the plaza food hall

29

The conversaTion beTween chef and diner begins wiTh whaT’s on The plaTe

iT conTinues in The palm of your hand

©2012 C-BON MEDIA. ALL RIGHTS RESERVED

download HauteLife: Connecting the Epicurean World at your app store today.

epicurean experiences

ADVERTORIAL

The Godfather Part II: A Sub Sequel No 7 Sub believes in America. In change. They believe in changing the menu a lot. Sometimes, there is grief at the loss of a beloved sub. Then joy at the promise of a new one, even crazier than the last.

No 7 Sub believes in reinterpreting classics – and their meatiest,

And thank goodness. Now we have his version featuring ham, Mexican

strangest and downright delicious-est creation yet is The Godfather,

chorizo, roasted sweet potatoes, Thai basil, jalapenos and sopresata -

Part II. A classic Godfather is comprised of prosciutto, salami,

the only component you’d find in the original, but you don’t make a

capicola, provolone, olive oil and vinegar - and it is spectacular. But in

Godfather sequel without Al Pacino!

his usual fashion, Chef Tyler Kord could not leave well enough alone.

Like the movie that inspired it, this sub is controversial, accused of being confused and distracting, preferred by many, and critically accepted as the greatest sandwich sequel of all time.

At $13, it’s not the cheapest sandwich you’ll eat, but the quality of ingredients from the Italian salami to the house-made chorizo are worth it. It’s big enough to share with a friend - or an enemy if you want to keep them closer like Don would advise.

Order it while you can because you never know - this sandwich could disappear faster than Fredo on a fishing trip. And rest assured, No 7 Sub promises that there will not be a Godfather Part III as everybody agrees it would be unnecessary and potentially terrible.

GREENPOINT • 931 MANHATTAN AVENUE • BROOKLYN NY 11222 AT THE ACE HOTEL • 1188 BROADWAY • NEW YORK NY 10001 AT THE PLAZA FOOD HALL • ONE WEST 59th STREET • NEW YORK NY 10019 WWW.NO7SUB.COM

ORDER A 6 FOOT SUB FOR YOUR NEXT PARTY winter 2012

ADVERTORIAL

•

the plaza food hall

Meet me at

The Plaza

e Shops at e Plaza

ANGELO GALASSO Assouline Douglas Hannant Eloise J. Estina Krigler Perfumes Maurice Fine Jewelry MCM Town & Country Living

Beauty & Wellness

Caudalie Vinothérapie Spa La Palestra Warren Tricomi

Hotel Services

CPS Events Gramercy Park Flower Shop Travelex Currency Exchange The Leather Spa The Plaza Boutique

Dining

The Plaza Food Hall Todd English Food Hall The Champagne Bar The Rose Club The Palm Court

32

winter 2012

•

the plaza food hall

768 Fifth Avenue, New York, New York 10019 2 12 . 5 4 6 . 5 4 9 9 o r v i s i t t h e p l a z a . c o m

A Story in Flavors Once upon a time, there was a little girl who loved to create things. She would string macaroni noodles into necklaces, turn tinfoil into tiaras, and fashion fabric swatches into chic furniture for her itty-bitty dollhouse.

One day, the little girl set out an adventure to visit her grandmother in the big city. It was a beautiful, crisp day and she skipped along the sidewalk just below Central Park. As she turned into The Plaza, she slowed her step to enter the fancy lobby and greet the friendly doorman. There, she spotted her grandmother and took off running, plowing into her for a big bear hug.

Her grandmother scooped up the little girl’s hand and asked if she was ready to create something delicious. The little girl’s ears perked up. “This sounds like fun,” she thought.

Together, they rode the escalator down to the concourse.

Her eyes landed on a shop against the far wall, a beautiful sign proclaiming YOART. Now the little girl’s eyes really widened. Before her was something she had never seen before: shiny, sparkling counters; gleaming marble floors; glass cases decadently dressed with the prettiest pastries and cakes. The smells were heavenly! “Where are we?” she wondered. They had never come to this part of The Plaza before.

“Yes, darling,” said her grandmother. “This is what I want to share with you.” Together they walked into the magical treat shop, where the walls were lined from end to end with beautiful containers holding the most scrumptious toppings and treasures. An entire section of frozen yogurt beckoned, each flavor sounding even more enticing and delicious than the last: Ghirardelli Chocolate! Milk & Cookies! Pumpkin!

How could one even choose?!

A friendly man approached her with an empty cup in hand: “Would you care to sample any flavors?” “This is a dream come true,” the little girl thought! After tasting a few, she selected a downright delectable combination of Birthday Cake and Eloise’s Strawberry before setting her sights on the endless array of toppings. There were sprinkles in every color.

Chocolate-covered everything. Candy surprises. Fancy syrups and drizzles. The freshest organic fruit. So many choices!

Once her cup was dressed with sweets, crunchies, and tasty

treats, she was ready to dig into her wildly artistic creation.

“That certainly is some beautiful sundae you’ve created!” exclaimed her grandmother. The little girl beamed from ear to ear. Yes, this cup was a fabulous creation—and it was all hers! She dug in her spoon and savored each bite. “YoArt is a magical place filled with sweet possibilities,” she thought.

As she licked the last drop off the bright green spoon, she couldn’t wait to plan her next date with her grandmother.

And if she was lucky, it would include being right back here at YoArt at The Plaza Food Hall.

Come in this holiday season and create your own masterpiece—the perfect ending to your very own fairy tale!

winter 2012

•

the plaza food hall

33

seasonal cocktail

Fall Agave

f r o m todd engli s h

Publisher Michael Goldman

Editor-in-Chief Kristin Franzese Associate Editor Ali Schwartz Design Director Jana Potashnik BAIRDesign, Inc. Managing Editor Christian Kappner Assistant Editor Stephane Henrion Copy Editor kelly suzan waggoner Contributing Writers Pamela Jouan Photography evan sung

Marketing Director Katherine Payne

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 718.858.1187 subscriptions@hautelifepress.com or visit www.hautelifepress.com

Single Serving

3 clementine wedges, peeled 1 sprig rosemary, smoked for 8 minutes in a smoker over applewood chips 0.5 oz agave syrup 1.5 oz Avión Reposado tequila 0.5 oz fresh-squeezed lime juice

method In a mixing glass, muddle 3 clementine wedges and 8 smoked rosemary leaves with agave syrup. Add tequila and lime juice, fill glass with ice, and give the glass a hard shake. Pour all contents into old-fashioned glass and add ice to fill. Garnish with a sprig of smoked rosemary skewered through a clementine wedge.

34

winter 2012

•

the plaza food hall

Printed and bound in the U.S.A. HauteLife Press makes every effort to ensure that the information it publishes is correct but cannot be held responsible for any errors or omissions. © 2012 All rights reserved.

Reproduction without permission is strictly prohibited.

why would you gift anything else?

Create your own artisanal gift basket or choose from one of our signature assortments.

Give us a call at 212.986.9260 or email customerservice@toddenglishfoodhall.com.

O N E W E S T 59 T H S T R E E T N E W YO R K , N E W YO R K 10 019 H O U R S : D A I LY 11 : 0 0 A M T O 1 0 : 0 0 P M

I

212 . 9 8 6 . 9 2 6 0

No 7 SUB

William Greenberg

L A DY M

Luke’s L ob ster

Todd English YO ART D’Avignon t hree tarts Lapain MAISON CHOCOLAT BILLY’S BAKERY SUSHI OF GARI TARTINERY

du

5th AV Kusmi Tea

W. 59th St. FP PATISSERIE LAZ P E

A FOOD H A

o

LL

TH

Meet me at The Plaza.

Established 2012

“ Qu

ality

l o cal f o o d wi th P rove na

nce

.”

O N E W E S T 5 9 T H S T R E E T N E W YO R K , N Y 1 0 0 19 I 212 . 5 4 6 . 5 4 9 9 I W W W.T H E P L A Z A . C O M THE PLAZA FOOD HALL HOURS: MONDAY-SATURDAY 8:00AM TO 9:30PM I SUNDAY 11:00AM TO 6:00PM TODD ENGLISH HOURS: DAILY 11:00AM TO 10:00PM