giving back sweet indulgences always festivemeethautelife.com/pdf/pfh-f13.pdf · new york city...

G I V I N G B A C KVolunteers of America

S W E E T I N D U L G E N C E SCakes, Cookies, and Chocolates

A LWAY S F E S T I V ESee you at The Plaza!

2013

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5 WHERE MEMORIES ARE MADE

8 GIVING BACK

11 ClASSICS ElEVAtED

15 KEEP CAlM AND EAt SWEEtS

18 INFUSED BY SPARKlES AND SPIRItS

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21 CHEERS!

22 NEW tO tHE NEIGHBORHOOD

27 HOlIDAY BlENDS

29 HOlIDAY GIFt GUIDE

32 UltIMAtE FEStIVItIES HAPPEN HERE

Yoart

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

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A Very New York

Christmas

4

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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?

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

A Very New York

Christmas 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

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.

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for holiday sparkles, Santas and surprises

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

1321025_HAUTELIFE_PLAZA_HOLIDAY_M.indd 1 10/25/13 4:13 PM


Deck the Foyer

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the Plaza’s Christmas tree will feature a ColleCtion of artfullY Crafted

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.

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Giving Back

Claire haaga altman is President and Ceo of volunteers of ameriCa-greater new York.

kristin franzese is exeCutive viCe President, retail at the Plaza.

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

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.

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


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.


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.

Classics Elevated


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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.

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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

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.


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



BILLY’S BAKERY

there’s no better way to ease your mind

of holiday worries than with a seasonal

Pumpkin Cupcake. 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, unwind with a bite of

cupcake, and enjoy.

THREE TARTS

With a winter wonderland just around the corner,

celebrate the holiday season with gorgeous,

handmade, and delicious petits fours. Perfect for a

gathering or an indulgent gift or savor them all for

yourself. these little cakes, filled with apricot jam,

will be sure to delight.

three tarts, a boutique bakery in Manhattan,

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.

WILLIAm GREENBERG DESSERTS

William Greenberg Desserts has been

delighting families during the holidays for

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.

Made with fresh pumpkin and sweet potato,

each are baked with their own distinctive

blend of spices, including cinnamon, nutmeg,

and allspice, and then iced with homemade

chocolate and vanilla cream cheese frosting

for the perfect balance of tart and sweet.

these super-moist, cake-like treats are only

available through New Year’s, so enjoy them

while they last. they’re the quintessential

taste of the holiday season.

LADY m CONFECTIONS

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

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

For mistletoes, bows ’n’ fireplace gatherings,

family ’n’ friends at neighborhood happenings.

For eggnogs ’n’ cider before each turkey

bake, capping the nights with Lady M cakes!

this holiday season, bring cheer and glamour

to the table with lady M’s version of the

classic red velvet cake, featuring three

layers of dark cocoa-rich sponge cake with

smooth frosting concocted from fresh

whipped cream, and cream cheese tucked

between each layer. Certainly one of the most

decadent cakes from the lady M collection.

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!


THE SWEETS


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.

Infused by Sparkles & Spirits

THE SWEET RECIPES

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.

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.

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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.

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.


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THE CHAmPAGNE BAR:

CHAmPAGNE BLOSSOm

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.

1 sugar cube with 3 dashes regan’s orange bitters

3/4 oz marolo grappa and Camomile

brut Champagne

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

THE ROSE CLUB:

BLUEBERRY mOON

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.

6 muddled blueberries

2 oz original stillhouse moonshine

3/4 oz lemon juice

1/2 oz agave syrup

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.

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.


New to the Neighborhood

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.

haCklebaCk Caviar

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

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

and international food traditions and indulgences to The

Plaza Food Hall. Their caviar is produced using many of the

traditional Russian techniques as their caviar masters use the

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

ameriCan white sturgeon 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.

osetra siberian baerii Caviar

farm-raised in italy, it is noted for its gastronomic excellence equal to beluga caviar from the Caspian sea.

russian osetra karat-amber 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 best-tasting 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.

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

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 and Champagne.


OLmA CAVIAR BOUTIqUE AND BAR

FROm RIVER TO OCEAN, CAVIAR FLAVORS REVEALED


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!



SSAmjANG

4 tbsp soybean paste (Korean doenjang or Japanese miso)

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

1/2 tbsp sesame oil

1 tbsp rice wine or sake

1 tbsp soy sauce

Water as needed to blend to a paste

mETHOD

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

KALBI mARINADE

Enough for 4 lbs of ribs

1 1/2 cups soy sauce

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

3 large green onions, cut into small pieces

2 tbsp toasted sesame seeds

1/2 tsp crushed red pepper flakes

FROm TODD ENGLISH

Kalbi Lamb Chops with Ssamjang

mETHOD

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.

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

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

THE RECIPE

insPiration for this reCiPe

“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!”

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.

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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, Chocolate-Covered Peanut butter sandwich Cookies, whirly Pop, Chocolate buttons, gumballs

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ONE WEST 59TH STREET NEW YORK, NY 10019 I 212 . 986 . 9260 I WWW.THEPLAZANY.COM

HOURS OF OPERAT ION: DA ILY 11 : 30AM-10PM I MARKET 11AM -10PM I FOLLOW US

Our Place Or Yours?

Did You Know...

...We Do All That?

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

For further inquiries email [email protected] or call 212.546.5464.Offer valid October 21, 2013 through January 31, 2014. No cash value. Non-transferable.

CHEF DEMONSTRATION

CLIENT ENTERTAINMENT

SPECIAL EVENTS

POWER BREAKFAST

ANNIVERSARYDINNER PARTIES

COCKTAIL RECEPTION

BRIDAL SHOWER

BRU

NCH

BUSINESS LUNCHEONS

PICNICSARTISANAL BEER

REHEARSAL DINNERTASTINGS

HOME ENTERTAINING

ENGAGEMENT PARTIES

MEETINGS & PRESENTATIONS BABY SHOWER

WHISKEY & WINE

HOLIDAY PARTIESB

IRTH

DA

YS

WEDDING

w i n t e r 2 0 1 3 • t h e p l a z a f o o d h a l l 27w i n T e r 2 0 1 3 • T h e P l A z A f o o d h A l l

Holiday Blendsthe 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 hand-painted in 24-karat gold paint with the Plaza logo.

for further information and pricing, please call lynne bragonier at 212.546.5454.

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.

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.

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

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

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!

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 snowflake tea

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-chocolate-peppermint bark, festive shortbread, gingerbread cookies, macarons and the Plaza Chocolate gift box, a keepsake of assorted seasonal truffles.

served daily starting december 2nd.


THE mARKETPLACE

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

29

Holiday Gift Guide

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.

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


assouline

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.

romina djelosevic at 212.593.7236

THE mARKETPLACE

Caudalíe

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

la Palestra

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.

runner’s holiday Package

relax and rejuvenate Package

new Year, new Point of view Package

rachel Perry at 212.204.2500

30

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


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.

31

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

j. estina: Perlina

j. estina represents royalty, elegance, and beauty with their array of costume and fine jewelry.

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.

virginia ferreira-mujovic at 212.510.8613

mauriCe 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.

meyer assoulin at 212.888.2223

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


“Nothing Unimportant Ever Happens at The Plaza”

“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

“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


“Nothing Unimportant Ever Happens at The Plaza”

“See you at The Plaza, old sport!”

“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


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 [email protected] 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 [email protected]

subscription inquiries 718.288.8688 [email protected] or visit www.hautelifepress.com

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.

Happy Holidays

a Fairmont Managed hotel

Meet me at The Plaza.

ON E WEST 59TH STRE E T N E W YORK , NY 10 019 I 212 . 546 . 5499 I W W W.TH E PL A Z ANY.COMTH E PL A Z A FOOD HALL HOU RS : MON DAY- SATU RDAY 8 : 0 0AM TO 9 :30 PM I S U N DAY 11: 0 0AM TO 6 : 0 0 PM

TODD E NGL I S H HOU RS : DA I LY 11:30AM TO 10 : 0 0 PM I MARKE T OPE N DA ILY 11: 0 0AM TO 10 : 0 0 PM

William Greenberg

Luke’s Lobster

YO ART

5th AVTA RTIN E RYKusmi Tea

FP PATISSERIE

Todd English

BILLY’S BAKERY

LADY MNo 7 SUB

W. 59th St.

pain D’AvignonLa MAISON du CHOCOLAT

Olma Caviar Boutique & Bar

three tarts T

HE PLAZA FOOD HALL

“Quality local food with Provenance.”

o Established 2012

giving back sweet indulgences always festivemeethautelife.com/pdf/pfh-f13.pdf · new york city...

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