The Plaza Food Hall

2 0 1 3

GIVING BACK

SWEET INDULGENCES

A LW AY S F E S T I V E

Volunteers of America

Cakes, Cookies, and Chocolates

See you at The Plaza!

5 WHERE MEMORIES ARE MADE

21 CHEERS!

8 GIVING BACK

22 NEW TO THE NEIGHBORHOOD

11 Classics Elevated

27 HOLIDAY BLENDS

15 KEEP CALM and EAT SWEETS

29 Holiday GIFT GUIDE

18 INFUSED BY SPARKLES AND SPIRITS

32 ULTIMATE FESTIVITIES HAPPEN HERE

Yoart YoArt steps in for the holidays, offering shoe-licious gifts of edible glamour.

win d ohda h ll wti e nr t e2r0 1230 1• 3 t •h e t hpel a pz l a zfao o fo all

3

A Very New York Christmas

4

winter 2013

•

the plaza food hall

Visiting New York during the holiday season is an experience like no other.

Everyone has a list of “must dos” and “must sees” as the weather gets crisper and snow is in the air: A performance of The Nutcracker, a trip to Rock Center, shopping on Fifth Avenue to gaze with wonder at store windows that surprise and delight, all topped off with tea in The Palm Court.

The Plaza is the place where memories are made, for young and old alike.

The Plaza is host to an array of culinary experiences as varied and eclectic as the city it calls home. The Plaza Food Hall welcomes new shops to the neighborhood—like Olma Caviar Boutique and Bar, Sabi Sushi, Piada, and Vive La Crepe— with more to come in spring. Add a cup of New England clam chowder to your Luke’s Lobster roll to winterize a fan favorite, pick up pumpkin cupcakes with cinnamon cream cheese frosting from Billy’s for a party at home, and order the flawless bûche de Noël from François Payard as the perfect holiday gift. After skating at Wollman Rink, where better to find a steaming cup of cocoa than at Three Tarts or William Greenberg along with a little something sweet?

Illustration: Michael Storrings

Where else in NYC can you have a flatbread pizza while your friends have sushi and handmade pasta, all in one locale? The Todd English Food Hall has something for even the most selective palate. Todd has been busy testing recipes for the season and will be debuting a new holiday brunch just in time for Thanksgiving.

Of all of the things I cherish about my hometown, the charitable hearts of New Yorkers is most dear. Whether during this time of giving or throughout the year, New York displays a generosity of spirit of which I am most proud. I had the pleasure of sitting down with Claire Haaga Altman, CEO of Volunteers of America, to talk about our partnership. This

season, we are pleased to announce that The Plaza has chosen VOA as a philanthropic partner, and we will be dedicating programming and initiatives to support this incredibly valuable organization. Their roots in New York go back even further than ours, being founded here in 1896.

The Plaza Santa arrives on his sleigh just after Thanksgiving— Eloise is always on his “nice but rawther naughty” list. Eloise and Santa want to announce their special guest this year as none other than Hilary Knight, the illustrator of Eloise, who will debut never-before-seen illustrations throughout next year.

No visit to the hotel is complete without stopping to admire The Plaza Christmas Tree, taking center stage in the Fifth Avenue Foyer. Designed this year by Saks Fifth Avenue, the tree features hundreds of snowflakes and shimmering lights.

Stop by to toast the season as we light the tree on December 2nd. The Plaza Santa pays a visit to Saks on November 25th to kick off the holiday season in style, as their windows are unveiled for the first time.

This is the place where dreams become memories. We wish you all of the wonders of the season and look forward to seeing you soon.

—Kristin Franzese

winter 2013

•

the plaza food hall

5

NEW YORK, 611 FIFTH AVENUE. CALL 212.753.4000, VISIT SAKS.COM/NEWYORK, DOWNLOAD THE SAKS APP OR FIND US ON FACEBOOK, TWITTER AND SAKSPOV.COM. * UP TO 3 MSGS/WEEK. TEXT STOP TO CANCEL, HELP FOR INFO. MSG&DATA RATES MAY APPLY. VISIT SAKS.COM/POLICIES FOR MORE INFO.

for holiday sparkles, Santas and surprises every Saturday at Saks

6

HOLIDAY INSPIRATION AT FIFTH AND 50TH

FOR FASHION ON YOUR PHONE: TEXT NY TO 75283 (S5AVE) FOR INSIDER ACCESS, EVENT PREVIEWS AND MORE*

Deck the Foyer

The Plaza’s Christmas Tree will feature a collection of artfully crafted

Illustration: Lia Stasser

snowflake ornaments curated especially for The Plaza by Saks Fifth Avenue.

Much like Eloise, Saks has its own legendary resident. For years, it’s been rumored that a Yeti lives on the Saks Fifth Avenue roof, making beautiful snowflakes during the holiday season…There’s bound to be a sighting of the Yeti and his handiwork on the tree.

win oo d ohda h ll wti e nr t e2r0 1230 1• 3 t •h e t hpel a pz l a zfao f all

7

Claire Haaga Altman is president and CEO of Volunteers of America-Greater New York.

Kristin Franzese is executive vice president, retail at The Plaza.

Giving Back As The Plaza looks to our heritage, we recognized a desire for a philanthropic component that will carry forward into the hotel’s next century. Since we have already enjoyed a wonderful relationship with Volunteers of America, that incidentally was founded around the same time as the hotel opened, we decided to take the partnership to the next level. —Kristin Franzese HauteLife: Tell us about the history of Volunteers of America.

Claire Haaga Altman: It was created in 1896 by an English couple, Maud and Ballington Booth, who came to the United States with a social entrepreneurship message to serve the less fortunate.

Their success lay in their ability to bring together people from all income classes and social strata in the name of doing good for those in need. They created an interest in wanting to give not just with monetary donations but through volunteering to distribute food and clothing. They involved entire families in their cause, which was a new and intriguing idea at the time.

HauteLife: What was VOA’s goal then and now?

Claire: Maud Booth was an extraordinary woman who wanted to not only help people but also give them a sense of hope. She was a tireless advocate for the poor, the abused, the abandoned, prisoners, and the elderly. And she sought help from all New Yorkers, which is what we continue to do today: forming partnerships with those in the “haves” to help the “have-nots.”

HauteLife: Why is a partnership between The Plaza and VOA a great match?

Claire: There are many parallels between the two organizations.

The Plaza is a home away from home for people, in terms of housing and comfort—which is incidentally what VOA did from the beginning, when they actually started a hotel. For 10 cents a night, a man could get a room, a clean towel, soap and hot water, and dinner and breakfast. In our residences today, in both the permanent and transitional ones, you can walk in; be assured of a clean, safe place to stay; and be treated well. Maud Booth brought with her a certain approach to everything she did to make sure it was done well. She distributed food in a horse-and-buggy. She had Christmas wagons 8

winter 2013

•

the plaza food hall

and enlisted her wealthy lady friends to wrap the gifts—much like today, when we organize a birthday party for children in the shelter and take care to make sure the gifts are wrapped beautifully, and that the cake and food is perfect.

We also have a common sense of hospitality. We don’t want to be the “shelter” you have to go to because you have been kicked off the street. The food is good. The staff is well trained and they dress well—you won’t find them in jeans. We treat people with respect and have a role to play in helping them get back on their feet.

Kristin Franzese: We also share the commonality of the New York experience. If you cross-sect the two organizations, you will find that those who first supported VOA from the beginning and our early guest registers share quite a few names in common, from the Vanderbilts to the Fitzgeralds. It’s important for us, as an industry leader, to sow the seeds of social responsibility. We have families who come to stay here, and we want to involve children in some of our programs. With privilege comes that kind of responsibility. And when you look at a property like ours, so rooted in New York that the people of New York see it as their hotel, you know we already have the foundation, given how charitable New Yorkers are.

HauteLife: Volunteers of America’s signature Sidewalk Santas have been a New York tradition since 1902. What are the holiday plans you’re working on together for this year?

Kristin: The Plaza Santa has been with us for five years now, and besides being one of the few locations in the city to have a Santa you can sit with, we have added literacy programs and afternoon storytelling components as well. Our collaboration will allow us to utilize our Santa to help fund the Hope & Hearth holiday food voucher program.

Claire: For those who can’t stop by The Plaza Santa to put money in our chimney, they can go to SidewalkSantaNYC.org to donate to Hope & Hearth.

HauteLife: How are The Plaza and VOA incorporating the trademark redbrick chimneys?

Kristin: A VOA chimney will be placed within our Santa set this year. The Plaza will be the only place in the city to have a physical chimney. We are planning for parts of the proceeds from the photography and being seated with Santa to go toward the food voucher program.

HauteLife: Talk about the benefits of VOA’s food voucher program.

Claire: Instead of turning to a soup kitchen or food pantry—all amazing options—this program gives people a chance to purchase and prepare a holiday meal that is special to them. We have relationships with a number of grocery chains in the city where the vouchers can be used as cash for food. This takes into account dietary restrictions, whether medical or religious, and so it’s very respectful as well as practical.

Kristin: In addition to The Plaza Santa and the chimney, in The Plaza Food Hall and other Plaza outlets, guests will be invited to round up their bill, as will guests checking out of the hotel, to benefit Volunteers of America’s Hope & Hearth program. They will also be invited to stop in and participate in our Gifts of the Heart toy-sorting days.

HauteLife: What are some of the future programs on which you will be collaborating?

Claire: So much of what we do is about trying to normalize life for the children while they are living with us in shelter. Our back-to-school campaign, Operation Backpack®, is an important component of this effort. This year, thanks to the generosity of the New York City community, Operation Backpack outfitted 16,100 children with new, full backpacks—from thesauruses, dictionaries, and a scientific calculator for the older children to watercolors, safety scissors, and glue sticks for the younger ones, along with all the usual school supplies. These children went to school feeling

more prepared, more hopeful, and, very important, looking more like their classmates. This, as well as the birthday parties we throw for these children, is an especially great match with The Plaza because of Eloise, a spunky 6-year-old child just embarking on her school life.

HauteLife: Everyone wants to help, especially during the holidays.

Claire, what would you suggest is the best way New Yorkers can make an impact ?

Claire: Monetary donations are always best, as they provide us the flexibility to respond where the need is greatest. With public funding we address the crisis; with private support, we can add programming to help empower our clients to break the cycle of poverty. Private support enables us to provide moving-in kits— linens, pots, and pans—for foster youth aging out and getting their first apartments; clothes, diapers, and school supplies for families arriving at our domestic violence shelters with little more than the clothes on their backs; welcome home kits for our veterans; and at holiday time, food vouchers to those struggling to stretch a fixed income.

HauteLife: Do you see this partnership as part of The Plaza’s fiber?

Kristin: Absolutely. VOA has held its gala at the Plaza for years, and we’ve contributed silent auction items and provided culinary talent to curate the menus. But beyond that, the opportunities and possibilities are endless because they are a singular organization with an incredible array of programming that can fit the tastes and interests among our employees and our management team, as well as our guests and customers. Both VOA and The Plaza have rich legacies in this City and it will be exciting to show the public how our histories have intersected and our futures will help connect all the people of this great city.

The Plaza has been an icon for so long. But in the big picture, what does that mean? It is one thing to say it is a beautiful building with all this heritage and meaning, but as an industry leader, in terms of our hospitality program and how we take care of our guests, we have a responsibility to take this to another level and make it a really compelling business model for time to come. winter 2013

•

the plaza food hall

9

Classics Elevated The soup-and-sandwich combination has always been comforting, nostalgic, and fulfilling on a cold winter’s day. And now one of the longest-standing culinary partnerships is being elevated to new heights. At The Plaza Food Hall, you can expect once-humble but now refined and sublime renditions of classic sandwiches and soups using excellent ingredients, expertly prepared.

winter 2013

•

the plaza food hall

11

NO 7 SUB Baby, it’s cold outside!

It must be time to eat soup! Stop by No. 7 Sub for an alphabet soup unlike any you’ve ever tried. Sure, it sounds like it’s for kids, but don’t let the educational little pasta fool you. The ABCs are swimming in a tart and savory tomato-coconut broth, spiced with Old Bay, kaffir lime, and Thai basil, and dressed with ricotta salata and crunchy fried garlic. It goes great with The Plaza Exclusive No. 7 Sub Club or on its own followed by a chocolate chip cookie!

LUKE’S LOBSTER Missing summer already? Luke’s Lobster makes seafood rolls year-round. Get away from the chill with one of our half seafood rolls that bring you back to the beach. Then warm yourself up with a hot cup of New England clam chowder. Perfect, if we say so ourselves.

12

winter 2013

•

the plaza food hall

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.

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.

Tartine Nutella Banana

winter 2013

•

the plaza food hall

13

The Marketplace at The Plaza Food Hall is a haven for everyone with a sweet tooth!

From pastries, cakes, chocolates, and cookies, to sugary creations of every shape and size, you can savor it all on the spot, or stock up to take home or give as gifts.

With this dizzying array of festive flavors, there is something for every taste!

Keep Calm & Eat Sweets

winter 2013

•

the plaza food hall

15

16

winter 2013

•

the plaza food hall

the sweets

BILLY’S BAKERY

THREE TARTS

There’s no better way to ease your mind

With a winter wonderland just around the corner,

of holiday worries than with a seasonal

celebrate the holiday season with gorgeous,

Pumpkin Cupcake. A perfect balance of

handmade, and delicious petits fours. Perfect for a

pumpkin and spice baked into a delightfully

gathering or an indulgent gift or savor them all for

light batter and topped with cinnamon

yourself. These little cakes, filled with apricot jam,

cream cheese frosting. Relax with a cup

will be sure to delight.

of hot apple cider, unwind with a bite of

Three Tarts, a boutique bakery in Manhattan,

cupcake, and enjoy.

is obsessed with masterfully crafted, bite-size desserts, made from the finest ingredients. For more information, stop by the shop at The Plaza Food Hall or visit threetarts.com.

YoArT FROZEN YOGURT The perfect gift for the shoe-savvy!

YoArt always has specialized in creating that magical feeling for kids and adults alike by offering a chance to indulge their sweet side through their own artistic and very edible masterpieces! With 12 first-class yogurt and sorbet flavors, new flavors daily, and 90 carefully selected toppings, you are not only handed a perfect and healthful canvas but also all the tools needed to create your pièce de résistance!

This holiday season, YoArt steps out from the rest, offering shoe-licious gifts of edible glamour. And, yes, these shoes fit every princess out there!

William Greenberg DESSERTS

Lady M CONFECTIONS

William Greenberg Desserts has been

’Tis the season to hug ’n’ snug, for snow days

delighting families during the holidays for

’n’ sleighs, for wrapping ’n’ laughing.

decades. For the upcoming season, this Manhattan institution is baking up their legendary black-and-white cookies in special winter flavors: Pumpkin and Sweet Potato.

For mistletoes, bows ’n’ fireplace gatherings, family ’n’ friends at neighborhood happenings.

For eggnogs ’n’ cider before each turkey

Made with fresh pumpkin and sweet potato,

bake, capping the nights with Lady M cakes!

each are baked with their own distinctive

This holiday season, bring cheer and glamour

blend of spices, including cinnamon, nutmeg,

to the table with Lady M’s version of the

and allspice, and then iced with homemade

classic red velvet cake, featuring three

chocolate and vanilla cream cheese frosting

layers of dark cocoa-rich sponge cake with

for the perfect balance of tart and sweet.

smooth frosting concocted from fresh

These super-moist, cake-like treats are only

whipped cream, and cream cheese tucked

available through New Year’s, so enjoy them

between each layer. Certainly one of the most

while they last. They’re the quintessential

decadent cakes from the Lady M collection.

taste of the holiday season.

winter 2013

•

the plaza food hall

17

the Sweet recipes

Infused by Sparkles & Spirits The indulgence of rich chocolate infused with the elegance of Champagne or fine liqueurs combines to produce exceptionally flavored confections. These spirited and sparkling sweets are cause for celebration on any festive occasion.

La Maison du chocolat Synonymous with elegance and celebrations, this new coffret features a duo of brut and rosé champagnes.

Paired with chocolate ganache to accentuate the lively bubbles of champagne, this coffret is a circle of delight, and a prelude to end-of-year festivities.

Where Dreams Come True With a nod to the carols of yesteryear, la Maison du Chocolat’s holiday collection invites us on an adventure that calls forth a sense of childhood wonder.

With an elegant flourish and astonishing display of savoir faire, Nicolas Cloiseau, master chef of la Maison du Chocolat, introduces the Midwinter Night’s Dream Holiday Collection, which beautifully combines the comforting warmth of chocolate with the joyful spirit of the holiday season.

18

winter 2013

•

the plaza food hall

François Payard Gold Cognac Truffles

“It’s always important to have something that stands out during the holidays, unlike anything you’d eat or drink during the year. Since the holidays are so often associated with specialty cocktails, fine wines, and high-end liqueurs, cognac and a rich, dark chocolate seemed like the perfect pairing for an elegant and special treat.”

This recipe is one of my favorites because the flavor of the ganache can be changed with the liqueur choice. Try a brandy (Armagnac), rum (Myers’s or Malibu), Grand Marnier (orange-flavored liqueur), or Calvados (a dry apple brandy). If you use Armagnac, you can add some very finely chopped prune pieces to the ganache. If you use Grand Marnier, you can add very finely chopped orange pieces.

Makes about 100 truffles Special Equipment Pastry Bag Fitted with a 1/4-Inch Plain Tip (Such as Ateco #2) Truffles 17 oz (482 grams) bittersweet chocolate, finely chopped 2 1/2 tbsp (50 grams) light corn syrup 2 cups (464 grams) heavy cream 3 1/2 tbsp (50 grams) bourbon Coating 9 oz (255 grams) bittersweet chocolate, chopped 1 2/3 cups edible gold powder Method 1. To make the truffles, place the chopped chocolate and corn syrup in a large bowl and set aside.

2. In a medium saucepan, bring the heavy cream to a boil. Pour the hot cream over the chocolate and let stand for 30 seconds.

Whisk until smooth. Whisk in the bourbon. Let cool to room temperature, stirring occasionally, about 15 minutes.

3. Place the chocolate mixture in the refrigerator, stirring occasionally, until it is the consistency of pudding, about 20 minutes.

4. Have a baking sheet lined with parchment paper ready. Fill a pastry bag fitted with a 1/4-inch plain tip with the chilled chocolate mixture. Pipe out 3/4-inch mounds of the mixture onto the baking sheet. Chill the mounds for 15 minutes.

5. To coat the truffles, fill a medium saucepan one-third of the way with water and bring to a simmer. Place the chocolate in a

medium bowl and place it over the simmering water.

Stir until the chocolate is completely melted.

6. Place the gold powder in a shallow dish or pie pan. Using your palms, roll the chocolate mounds into balls. Dip the truffles, one at a time, into the melted chocolate. Remove the truffles with a fork, allowing the excess chocolate to drip off. Using a fork, immediately roll the truffles in the gold powder, coating them completely. (To make a double crust, let it set and then coat again.) Store the truffles in an airtight container in a cool, dry place for up to 2 weeks. winter 2013

•

the plaza food hall

19

18

winter 2012 W 3

•

the plaza food hall

Cheers!

Raise a glass, make a toast—there is always a reason for a celebration at The Plaza!

These skillfully crafted cocktails have been masterfully shaken or stirred by expert mixologists for your enjoyment.

the rose club:

the champagne bar:

Blueberry Moon

Champagne Blossom

A “legally” refreshing concoction made with America’s first sanctioned moonshine from Stillhouse Distillery. Fresh muddled blueberries and lemon juice are shaken together with original moonshine and organic agave syrup, then highlighted with just a taste of Grand Marnier—a tipple for both bootleggers and regulators alike.

This Plaza original is a sophisticated Champagne cocktail that combines Brut Champagne with Marolo Grappa and Camomile, Regan’s Orange Bitters, and a sugar cube, served in a champagne flute then enhanced with a fresh orange twist.

6 muddled blueberries

Brut Champagne

2 oz Original Stillhouse Moonshine 3/4 oz lemon juice 1/2 oz agave syrup

1 sugar cube with 3 dashes Regan’s Orange Bitters 3/4 oz Marolo Grappa and Camomile

Drop sugar cube in bottom of flute, add bitters, top with Champagne, and garnish with orange peel.

1/4 oz Grand Marnier Muddle the blueberries in a mixing glass. Add moonshine, lemon juice, agave syrup, and Grand Marnier. Strain over ice in a rocks glass. Garnish with blueberries on a skewer. winter 2013

•

the plaza food hall

21

New to the Neighborhood olma caviar boutique and bar

Founded in 2001, Olma is a producer of fine caviar, fish, and other luxury products based in Brooklyn, New York. Olma is passionately committed to bringing only the finest Russian

flavors in the black caviar, which is large-grained with a clean, nutty taste and a distinctive creamy texture.

traditional Russian techniques as their caviar masters use the

In addition to a large selection of Osetra black caviar and salmon red caviar, Olma at The Plaza Food Hall will serve foie gras, smoked salmon lox, truffles, duck legs, and an assortment of other fine food along with a selection of wine

malossol or “little salt” method to coax out the superb natural

and Champagne.

and international food traditions and indulgences to The Plaza Food Hall. Their caviar is produced using many of the

from river to ocean, caviar flavors revealed Bowfin Caviar Also known as Chourpique or Cajun caviar, its roe is black with a distinctive flavor and chalky texture.

PaddleFish Caviar Harvested from the spoonbill fish and resembling Sevruga sturgeon, though the size of the roe can be slightly smaller. Color ranges from dark gray to black.

American White Sturgeon Caviar

Osetra Siberian Baerii Caviar

Farmed American White Sturgeon Osetra Caviar is produced in a controlled environment of the aquaculture farms in San Francisco and Sacramento Valley. It has a slightly firm but delicate texture, with fine distinguishable eggs.

Farm-raised in Italy, it is noted for its gastronomic excellence equal to Beluga caviar from the Caspian Sea.

Hackleback Caviar Harvested from either hackleback or paddlefish sturgeon, the beautiful glistering eggs of this caviar are firm and have an intense, nutty taste.

22

winter 2013

•

the plaza food hall

Russian Osetra KaratAmber Caviar Delectably fresh and fruity, Amber Osetra’s firm grain is pleasing and juicy, with a distinctive nutty, clean taste that inspires fierce loyalties.

Truly sublime, this is the besttasting caviar in the world.

Kaluga Caviar Also known as River Beluga Caviar and processed by Caspian salt masters, its firm, clear, and pearly grains have an extremely mild and buttery flavor.

Home

for the

Holidays A festive home is the perfect backdrop for the sharing of traditions, both old and new.

From a newly tried recipe for your holiday table to a cozy afternoon tea shared with

friends and family, ’tis the season to indulge in epicurean moments and create new memories.

It’s good to be home for the holidays!

winter 2013

•

the plaza food hall

23

the recipe

Kalbi Lamb Chops with Ssamjang

from todd english

The Todd English Food Hall is a European-inspired specialty food hall offering the finest fresh, prepared, and gourmet foods. Known for his interpretation of rustic Mediterranean cuisine, Chef English expands his culinary borders of international flavors, creating a true dine-around experience among the nine diverse food stations.

This recipe is inspired from his global travels.

Ssamjang

Kalbi Marinade

method

4 tbsp soybean paste (Korean doenjang or Japanese miso)

Enough for 4 lbs of ribs

Combine all of the ingredients in a bowl. Lay the meat of choice in a flat pan or dish and pour the entire marinade over it to submerge. Marinate refrigerated for 1 to 24 hours.

1 1/2 cups soy sauce

3 tbsp paprika or smoked paprika 1 tbsp red pepper chili paste 1 tbsp sugar 2 tbsp green onion, slivered 4 cloves garlic, minced 1 tbsp sesame seeds

3/4 cup white sugar 1/4 cup sesame oil 5 cloves garlic, minced 1/2 medium onion, julienned 1/2 Granny Smith apple, peeled and julienned

1/2 tbsp sesame oil

3 large green onions, cut into small pieces

1 tbsp rice wine or sake

2 tbsp toasted sesame seeds

1 tbsp soy sauce

1/2 tsp crushed red pepper flakes

Water as needed to blend to a paste

Combine all of the ingredients and blend by hand with a whip or fork.

winter 2013

Serve with lettuce leaf to wrap, sliced garlic, diced jalapeño, kimchi, and ssamjang.

Inspiration for this recipe

method

24

Cook the meat on moderate heat in a flat griddle or pan to sear until cooked to the desired degree of doneness.

•

the plaza food hall

“I love Korean ribs but wanted to offer a lamb chop as an appetizer. So I started to sample flavor profiles and, after a couple of tries, realized that my last marinade was very close to a kalbi. Once the recipe was set and we did a tasting with various meats, it was clear that the lamb took to the flavor very well.

I paired it with other items from a traditional kalbi, like lettuce leaves, garlic slices, and jalapeños—and it was a winner!”

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

English is Italian Cooking In Everyday English cookbook, Primolio EVOO (500ml), Giuditta, Tomato Pulp, Sapori Polenta, Sapori Risotto, Morelli Pasta (Red Chili Linguini, Lemon Pepper Linguini, Truffle Tagliolini), Delicias Capers, DeCarlo Tomato Spread, Trentasette Genovese Pesto, Todd English Food Hall Alaea Hawaiian Sea Salt, Todd English Food Hall Peppercorn Mix, Matiz Roasted Red Peppers

Simply Sweet Mint Nib Bar, Milk Chocolate Bar, Holy Mole Bar, PB&J Bar, Pretzel Poppers, Peanut Clusters, Toffee Crisps, Key Lime Caramels, S’mores, Nougatine Crunch, Chocolate-Covered Chocolate Sandwich Cookies, ChocolateCovered Peanut Butter Sandwich Cookies, Whirly Pop, Chocolate Buttons, Gumballs

winter 2013

•

the plaza food hall

25

BRUNCH

Did You Know...

SPECIAL EVENTS

COCKTAIL RECEPTION

ANNIVERSARY

DINNER PARTIES HOME ENTERTAINING

WHISKEY & WINE

BIRTHDAYS

CLIENT ENTERTAINMENT ENGAGEMENT PARTIES

TASTINGS REHEARSAL DINNER ARTISANAL BEER PICNICS

POWER BREAKFAST

MEETINGS & PRESENTATIONS

BUSINESS LUNCHEONS

BRIDAL SHOWER HOLIDAY PARTIES

BABY SHOWER

WEDDING

CHEF DEMONSTRATION

...We Do All That?

Our Place Or Yours?

For every $1,000 booked in special events receive a $50 Todd English Food Hall gift card.

For further inquiries email Ali.Kayhan@Fairmont.com or call 212.546.5464.

Offer valid October 21, 2013 through January 31, 2014. No cash value. Non-transferable.

ONE WEST 59TH STREET NEW YORK, NY 10019 I 212.986.9260 I

WWW.THEPLAZANY.COM

HOURS OF OPERATION: DAILY 11:30AM-10PM I MARKET 11AM -10PM I FOLLOW US

32

Holiday Blends There is no better soothing and satisfying sensation than a masterfully steeped cup of tea or a rich, steaming mug of hot chocolate on a cold winter’s day. Celebrate the famous tradition of afternoon tea in The Palm Court or create your own tea ritual at home.

THE PLAZA BOUTIQUE TEA SET The Plaza Tea Set has been exclusively designed for The Plaza. This timeless six-piece set, made from the highest-quality Limoges porcelain, includes a teapot, cup and saucer, sugar bowl and creamer, and service tray. Each item is handpainted in 24-karat gold paint with The Plaza logo.

For further information and pricing, please call Lynne Bragonier at 212.546.5454.

The Snowflake Tea

ELOISE HOT CHOCOLATE

“Oh trinkles, oh trinkles, ring tinkle bells here and there.”

Eloise has a surprise up her sleeve, a delicious treat we can all share!

When it’s cold outside, she stays cozy and warm up on the tippy-top floor

This holiday season, The Palm Court introduces its annual holiday tea, The Snowflake Tea. The 3-tiered tower includes freshly baked seasonal scones, a buche de Noel, white-chocolatepeppermint bark, festive shortbread, gingerbread cookies, macarons and The Plaza Chocolate Gift Box, a keepsake of assorted seasonal truffles.

Kusmi Tea Kusmi Tea celebrates the holiday season with three new assortments presented in beautiful metal tins: Russian, Essentials, and Wellness teas.

Each decorative tin contains 24 muslin tea bags individually wrapped in brightly colored envelopes designed to preserve the tea’s freshness. It’s a quality gift that lasts.

Served daily starting December 2nd.

With this mahvelous drink , so perfectly pink , like the bow that Eloise wore!

Since 1867, Kusmi Tea has been offering the highest-quality tea blends to gourmets. Distributed all over the world, Kusmi Tea is a reference for tea lovers and connoisseurs.

Available in The Eloise Shop this winter, so you won’t freeze.

Make sure to stop by and pick up a few—remember to charge it please! winter 2013

•

the plaza food hall

27

Holiday Gift Guide

the marketplace

With a collection of the finest purveyors of jewelry, health and beauty, and fashion, you can truly find everything the heart desires within The Shops at the Plaza.

MCM MCM embodies the stylish, vibrant, and culturally diverse spirit of New York City. MCM at The Plaza offers luxurious handbags, sophisticated luggage, and chic small leather goods.

Gabriella Beretta at 212.832.2626

Gramercy Park Flower Shop

Since 1904, Gramercy Park Flower Shop has been providing unmatched hospitality, quality, design, and service.

Tom Sakas and his staff share their dedication and love of flowers. Please stop by or call for one of their signature pieces, or let them help you find the perfect arrangement for you. A simple amaryllis topiary with holiday foliage, a vase stuffed full of crimson tulips, a mix of holiday greens, and traditional roses and holly are just a few of their magical wonders. No matter how large or small your home, festive flowers and foliage add warmth and glow to the space. Remember to keep it simple: choosing important focal points to accent with flowers or plants definitely has more impact than a lot of smaller ones. Stay with fewer varieties within your color motif, and enjoy and share your home for the holidays.

Services Provided: Home and Office Decor, Corporate Gifts, Personal Home Designs, Urban Landscaping, Indoor Plant Services Tom Sakas at 646.755.3223 winter 2013

•

the plaza food hall

29

the marketplace

LA PALESTRA

ASSOULINE

With integrative health at the core of its mission, La Palestra wellness centers have pioneered a special hybrid of proper medical care and fitness in their upscale gyms. Give the gift of La Palestra this holiday season.

Relax and Rejuvenate Package

Assouline has published over 1,000 titles across international markets on subjects including fashion, art, architecture and design, gastronomy, photography, travel, and viticulture. The spirit and savoir faire of the company has contributed to the creation of a unique and eclectic, chic and elegant brand that is immediately identifiable.

New Year, New Point of View Package

Romina Djelosevic at 212.593.7236

Runner’s Holiday Package

Rachel Perry at 212.204.2500

CAUDALíE KRIGLER With Krigler’s newest luxurious fragrance, Oud Sumptuous 75213, take your sense of smell on a journey from London to Marrakesh, with notes including Laotian oud, Vietnamese benjoin, and Mongolian coriander.

Ben Krigler at 212.371.1122

30

winter 2013

•

the plaza food hall

Caudalíe Small Harvests Hand & Nail Cream Trio: Inspired by Caudalíe’s vineyard in Bordeaux, Château Smith Haut Lafitte, this mini hand cream trio features three unique scents in rich formulas designed to nourish and soothe the hands.

Anna Marie Devito at 212.265.3182

DOUGLAS HANNANT Sexy with wit and edge, Douglas Hannant’s Ecru Charmeuse Tuxedo Blouse over a Wide Tuxedo Pant should be a staple in anyone’s closet.

Thomas Jerzewski at 212.872.1701

ANGELO GALASSO This season, Angelo Galasso brings a new level of sophistication to menswear with a winter collection that fuses elegant and clean silhouettes with exquisite detailing to create a modern aesthetic that mirrors the future while staying true to the values of traditional Italian craftsmanship. The new Autumn Winter Forever collection has been conceived with the widely traveled gentleman of today in mind, from impeccable suiting for the office and dashing attire for the evening to beautiful leatherwear and chunky knitwear for those cold winter weekends.

Enrico Pedico at 212.371.4400

WARREN-TRICOMI Salon Warren-Tricomi Salon will be open this holiday season for all of your holiday hair needs, from updos to hair color.

For special promotions and to purchase gift cards, please visit the Warren-Tricomi front desk or call 212.262.8899 ext. 1.

J. ESTINA: Perlina

MAURICE FINE JEWELRy

J. Estina represents royalty, elegance, and beauty with their array of costume and fine jewelry.

Maurice Fine Jewelry services their clientele with jewelry of extraordinary caliber and design.

With decades of experience, an impeccable eye, and an incomparable work ethic, they create lasting relationships with their clients and continue to deliver the very finest.

The name is derived from the famous Italian princess who later became the Bulgarian queen, Jovanna Estina. Please visit J. Estina at The Plaza this holiday season and enjoy a gift with purchase.

Meyer Assoulin at 212.888.2223

Virginia Ferreira-Mujovic at 212.510.8613

winter 2013

•

the plaza food hall

31

“Imagine a party where all the greatest chefs in America gathered to celebrate their own in the hippest, most delicious setting around. With a host like Todd English and a venue as breathtaking as The Plaza, the most important party of the chef world was our best ever.”—Susan Ungaro, James Beard Foundation President

“Nothing Unimportant Ever Happens at The Plaza”

“I’m born and raised in Manhattan, so it was a particularly special night to film Sheryl Crow at The Plaza for a new episode of Live from the Artists Den. There is nothing quite like the storied Oak Room, and we felt very lucky to have Great Performances to create such a unique after-party for the band and our guests. We look forward to celebrating again when the new season premieres this winter 2014.”—Mark Lieberman, The Artists Den 32

winter 2013

•

the plaza food hall

“Broadway is the heartbeat of New York City, and the Tony Awards represent the best of what Broadway has to offer. The Plaza Hotel, like the Tony Awards, celebrates the special magic and glamour that is unique to our city, making it the perfect location to host the Tony Awards Gala.”—Charlotte St. Martin, Executive Director of The Broadway League

“See you at The Plaza, old sport!”

winter 2013

•

the plaza food hall

33

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: Tony pics Shevett Studio’s Sheryl Crow David Andrako and Kyle Dean Reinford TPFH food and cocktails Brent Herrig Photography 917-697-2663 brent@brentherrig.com www.brentherrig.com Stockfood Jim Scherer Photocuisine Amiel 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

34

winter 2013

•

Happy Holidays

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. © 2013 All rights reserved.

Reproduction without permission is strictly prohibited.

the plaza food hall

A Fairmont Managed Hotel

Todd English No 7 SUB

William Greenberg

LADY M hree t tarts

Luke’s Lobster

YO ART

pain D’Avignon

BILLY’S BAKERY Olma Caviar Boutique & Bar

La MAISON du CHOCOLAT

TARTINE RY

5th AV

W. 59th St.

FP PATISSERIE

Kusmi Tea

LAZ P E

A FOOD H A

o

LL

TH

Meet me at The Plaza.

Established 2012

“ Qu

ality

l o c a l food w i t h P r ov e n a

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 10 019 I 212 . 5 4 6 . 5 4 9 9 I W W W.T H E P L A Z A N Y. C O M T H E P L A Z A F O O D H A L L H O U R S : M O N D AY- S AT U R D AY 8 : 0 0 A M T O 9 : 3 0 P M I S U N D AY 11: 0 0 A M T O 6 : 0 0 P M TO D D E N G L I S H H O U R S : D A I LY 11: 3 0 A M T O 10 : 0 0 P M I M A R K E T O P E N D A I LY 11: 0 0 A M T O 10 : 0 0 P M