By Rob Arango

©The Plaza

I had the pleasure of interviewing Alfred Vanderbilt III a few years ago for my Plaza Personality column. Mr. Vanderbilt specifically requested that we meet in the famed Oak Room. When we walked into the Oak Room, Mr. Vanderbilt pointed at the mural of the Cornelius Vanderbilt Mansion and said, “That is my Great Grandfather’s home, which is now Bergdorf Goodman.” What an amazing way to start an interview. The Everett Shinn trio of murals in the Oak Room depict the Grand Army Plaza, the Cornelius Vanderbilt Mansion (which was formerly next door to the hotel) and above the Oak Bar is a stunning mural of the entrance to the Pulitzer Fountain. It is reported that each mural is worth over a $1 million.

The man behind the strokes, Everett Shinn, was noted for his gritty scenes of city life, and he certainly didn’t disappoint any of us when he painted the three dark murals in the Oak Room. He captured the essence of the night time city light, combining it with the character and ambience of the bar. However, decades of tobacco smoke took its toll on the Oak Room and, after years of much-needed renovation, it was finally resurrected in November 2016, exclusively for private events.

©Camila Gutierrez
©Camila Gutierrez
©Camila Gutierrez

The renovations brought the murals to life, lifting the gloom that surrounded them with light, warm accents. “The murals are a great treasure of New York,” says Curtis Gathje, the hotel’s official historian and author of At The Plaza. Gillian Randall, the head conservator at the Evergreen Painting Studios in Manhattan who worked on the restoration notes, “After the extensive renovation, a lot of details were revealed and the palette was so darkened by years of nicotine and surface dirt.”

I can’t think of any other bar in America that can claim such beautiful artwork among clanking glasses and dry Martinis. I’ll never forget when I walked into the Oak Bar for the first time in 1983, at 22 years old, and ordered a Dewar’s on the rocks. I never in a million years would have imagined that I would be lucky enough to come to work at The Plaza every day.

By Carina Hayek

Events are our lifeblood at Great Performances. We want them to be incredible experiences for our clients and their guests from the moment they enter a venue to long after, when they reminisce about their favorite moments. 

Part of what makes an event so unforgettable is the food and beverage served, but few people think about how the food turns from concept to canapé, from dream to dessert. It’s nothing short of magic as chefs work to execute a feast, often in make-shift kitchens, under demanding time constraints, for hundreds if not thousands of guests, and in spite of any glitches or catastrophes.

hotbox-by-matt-and-ted-lee
Photo: ©mattleeandtedlee

Brothers Matt Lee and Ted Lee dove into the catering world, getting a view of the chaos behind the scenes of a catered event, documenting it in their book, Hotbox. It’s a fast-paced, enlightening read covering the history of event catering from an insider’s perspective.

We’re delighted that the contributions of Liz Neumark, Great Performances’ CEO and Founder, are included in the book, with Liz being acknowledged as “one of the most influential and innovative figures in the industry today.”

To learn more about the book, check out Ted and Matt Lee’s website and be sure to check out their tour schedule, including their New York City visit on May 14.

Event Info:

Tuesday, May 14th at 7:30 pm at a Private Residence in Manhattan

Matt and Ted will read passages and discuss HOTBOX at this super intimate salon-style book-club series, held at private homes in New York City. This is a ticketed event. For reservations and ticketing information click here.

By Great Performances

This month we’re celebrating asparagus. A sign of warmer months on the horizon, asparagus is a clear indication that spring has arrived. We enjoy asparagus because it is loaded with nutrients, reduces high blood pressure, is high in antioxidants and is extremely delicious.

Enjoy our favorite asparagus dishes at our venues and be sure to try our recipe below.

CELEBRATE THE ASPARAGUS AT OUR CAFÉS

May 12 – 19

MAE MAE CAFÉ

ASPARAGUS AND RED QUINOA SALAD

shaved radish, english pea, parmesan vinaigrette

©chip klose

THE NORM AT BROOKLYN MUSEUM

GRILLED ASPARAGUS

fried egg hash browns, mixed greens

©unsplash

DIZZY’S CLUB AT JAZZ AT LINCOLN CENTER

GRILLED ASPARAGUS

shallots, bacon, asiago

©unsplash

THE ROTH BAR AT HAUSER AND WIRTH

ASPARAGUS AND GOAT CHEESE FLATBREAD

grilled red onion, toasted cherry tomato, thyme

©flickr

  • THE CAFÉ AT WAVE HILL

    • Asparagus Casserole – cheesy cream of asparagus and mushrooms, topped with herb crispy onion rings

STEAMED TOFU AND FIRST OF THE SEASON ASPARAGUS WITH GINGER AND SCALLION

Serves 6

INGREDIENTS

PROCEDURE

  • 3-inch piece ginger, micro planed

  • 1 large bunch scallions, finely sliced

  • 1 tbsp sea salt

  • 1 clove garlic, micro planed

  • ½ cup canola oil

  • 1 tsp sesame oil

  • 1 tbsp toasted sesame seeds

  • 1 large bunch asparagus, trimmed and cut on bias into 2-inch pieces

  • 1 lb block high-quality tofu

  1. Combine ginger, scallions, sea salt and garlic in a bowl. Let sit for 10 minutes.

  2. Heat oil over a medium flame until shimmering, then pour hot oil over the ginger and scallion mixture. Once cooled to room temperature, add sesame oil and toasted sesame seeds.

  3. Bring a pot of heavily salted water to a boil, add the asparagus, and cook just until bright green (about 90 seconds). Remove the asparagus and refresh under cool water.

  4. Prepare a steamer and steam tofu just to heat through, then cut into 6 pieces. Quickly reheat the asparagus in the steamer.

  5. Divide warm tofu and asparagus between six warmed plates. Dot with ginger scallion sauce and serve immediately.

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By Sarah Prawl

Gala season is in full swing and we celebrated with two spectacular events at our partner venues in April: Brooklyn Museum’s 2019 Brooklyn Artists Ball and Jazz at Lincoln Center’s Annual Gala 2019: The Birth of Jazz.

BROOKLYN MUSEUM
©Benjamin Lozovsky
©Nina Westervelt

2019 Brooklyn Artists Ball

April 16, 2019

David Stark Design transformed The Beaux-Arts Court into a colorful, festive venue for the 8th Annual Brooklyn Artists Ball which brings together local and notable artists, raises money for the museum’s programs and honors individuals and organizations making a difference in the art community. This year, Bank of America and artist Nick Cave were honored for their work and support.

Inspired by the museum’s current exhibit, Frida Kahlo: Appearances Can Be Deceiving, which celebrates artist and activist Frida Kahlo, the decorations featured a custom canopy made from thousands of papel picado flags, creating a magnificent centerpiece in the dining room.

The gala’s 600 guests enjoyed a delicious dinner featuring Shrimp Ceviche Tostada with Hamachi Blood Orange Aquachile; Goffle Road Farm’s Chicken Breast with Mole Amarillo, Vegetable-Stuffed Squash Blossom and Blue Corn; and a decadent Horchata Flan. Following the sumptuous Mexican cuisine inspired meal, the dining room turned into a dance floor for a dance party where 1200 guests enjoyed sounds by DJ Swizz Beatz.

JAZZ AT LINCOLN CENTER
©jazzdotorg
©jazzdotorg

Annual Gala 2019: The Birth Of Jazz

April 17, 2019

Celebrating the start of their 31st season, the theme for this year’s gala was “The Birth of Jazz: From Bolden to Armstrong,” which focused on legendary trumpet player Buddy Bolden’s impact on the sounds of New Orleans and the genesis of jazz. The night featured special performances by Wynton Marsalis, Harry Connick, Jr., Jon Batiste, Sullivan Fortner and more as they performed timeless jazz hits. Philanthropists Becky and Art Samberg and legendary New Orleanian pianist Ellis Marsalis were honored for their contributions and impact in the jazz community.

After the concert, the gala’s 400 guests enjoyed dinner with a panoramic view of Columbus Circle and Central Park South and a delicious menu, which included a Vestige Salad with Cherry Tomatoes, Poblano Crema and Toasted Pumpkin Seeds; Atlantic Cod with Seasonal Vegetables, Marble Potato, Aioli and Lemon Pistou; and Choco-Banana Tart with Praline Mousse, Chocolate Whipped Ganache, Banana Foster and Caramel Sauce. It was truly a special evening and guests commented that it was unlike anything they’d attended before.

Contributions by The Sylvia Center and Chef Saul Bolton

This Mother’s Day, skip the crowds at restaurants and create memories in the kitchen while cooking fresh, healthy meals together. Here are five delicious recipes for the whole family to enjoy.

POTATO LEEK ASPARAGUS FRITTATA

Makes 8 slices

INGREDIENTS

PROCEDURE

  • 2 tbsp olive oil

  • 1 leek, thinly sliced

  • 1 bunch asparagus, trimmed and cut into 1-inch pieces

  • 1 lb potatoes

  • 10 large eggs

  • 8 oz cheddar cheese, grated

  • 1 tsp salt

  • Salt and pepper to taste

  1. Preheat oven to 400° F. Cook whole potatoes in boiling salted water until tender. Drain, cool, and dice. Set aside.

  2. Heat oil in a large oven-safe sautés pan. Add leeks, cook 2-3 minutes. Add asparagus, sauté for 4-5 minutes or until asparagus is tender. Add the diced potato.

  3. Beat eggs until frothy. Add 1 teaspoon salt and some fresh pepper.

  4. Add beaten eggs to the pan. Add cheese and cook over medium heat until barely set about five minutes.

  5. Transfer the pan to the oven. Bake for 7-10 minutes until the top of the frittata is nicely browned and eggs are set. Let cool for a few minutes and gently slide out of the pan onto a cutting board. Slice and serve.

STRAWBERRY OATMEAL BARS

Makes 12 3-inch squares

INGREDIENTS

PROCEDURE

  • 1 ½ cups unsweetened flaked coconut

  • 1 ¼ cups all purpose flour

  • ½ cup packed brown sugar

  • ¼ cup white sugar

  • ½ teaspoon salt

  • ¾ cup cold unsalted butter, cut into pieces

  • 1 ½ cups rolled oats

  • 1 cup diced strawberries

  1. Preheat the oven to 375°F. Spread ¾ cup of coconut evenly on a baking sheet and toast in the middle of the oven, stirring once, until golden, about 8 minutes. Set aside.

  2. In a food processor, combine flour, brown sugar, white sugar, and salt, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.

  3. Set aside ¾ cup of dough to use as a topping, then press the rest evenly into the bottom of a parchment, lined 13- by 9-inch baking pan. Spread strawberries over it.

  4. Crumble the reserved dough evenly over strawberries, then sprinkle with remaining ¾ cup (untoasted) coconut.

  5. Bake in the middle of the oven until golden, 20-25 minutes, then cool in the pan on a rack. Loosen from the sides of the pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board. Cut into 12 bars.

BLUEBERRY MUFFINS

Makes 12 muffins

INGREDIENTS

PROCEDURE

  • 6 tbsp butter

  • ¾ cup sugar

  • ½ lemon, zested

  • 1 cup plain yogurt

  • 1 large egg

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 cups all purpose flour

  • ½ cup whole wheat flour

  • 1 ½ cups blueberries, fresh or frozen

  1. Heat oven to 375°F. Line a muffin tin with paper liners or spray each cup with a nonstick spray.

  2. Melt butter in the bottom of a large bowl and whisk in sugar, lemon zest, yogurt and egg until smooth.

  3. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough.

  4. Divide between prepared muffin cups. Bake for 25-30 minutes, until tops are golden and a toothpick inserted into the center of muffins comes out clean. Let cool in pan for 10 minutes, then cool completely on a rack.

HAPPY MOTHER’S DAY MORNING FRUIT SALAD

Serves 6

INGREDIENTS

PROCEDURE

  • 1 qt fresh ripe strawberries, cut in quarters

  • 1 ruby red grapefruit, cut into supremes

  • 1 navel orange, cut into supremes

  • 4 tbsp fresh mint leaves, stacked on one another and sliced thinly

  • ½ cup Saint Germaine liqueur

  • 1 pt heavy cream

  • Honey to taste

  1. Whip heavy cream to soft peaks. Add honey to taste. Set aside.

  2. Combine strawberries, grapefruit and oranges with Saint Germaine. Gently combine.

  3. To serve, divide macerated fruit between 6 small individual bowls. Top each with a dollop of honey-scented whipped cream. Garnish each bowl with fresh mint.

LINGUINE WITH KALE AND SWEET PEA PESTO

Serves 6

INGREDIENTS

PROCEDURE

  • 1 lb linguine

  • 3 cups green kale, chopped

  • 1 cup fresh English peas

  • ½ cup raw cashews

  • ½ cup olive oil

  • 4 garlic cloves

  • 2 tsp kosher salt

  • 1 lemon, zested (zest chopped) and juiced

  • Fresh black pepper to taste

  • Crushed chili flakes to taste

  1. Bring a large pot of salted water to a boil

  2. Add pasta, stir. Cook to al dente.

  3. Combine kale, peas, cashews, garlic, lemon zest and juice, salt and olive oil in a food processor. Process until smooth.

  4. Drain the pasta and return to the pot, add the pesto and toss. Season with black pepper to taste.

  5. Divide between 6 warm pasta bowls and serve.

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By Emily Reifel

Jung Lee, co-founder of full-service event planning and design production firm Féte, is one of the most sought-after event designers in the world. She has created spectacular celebrations for a roster of clients, corporate and private, since 2002 and is highly respected among her event world peers for her creativity and incredible work ethic.

CPS Events is always excited to work with Jung and happy to introduce her as our “Plaza Personality” this month.

Where were you born?

Seoul, South Korea

How did you get started in the Wedding Business?

I started my career by starting and running high-end food stores in New York and then developed some residential properties. I then saw what was going on with the wedding industry and realized it needed a modern approach to make it more interesting and relevant.

What do you love about The Plaza?

The history, the timeless quality, the energy and the excitement each time you enter the hotel. The Plaza has always been the social and geographic epicenter of Manhattan.

If you could have dinner with three people tonight, who would they be?

Ruth Bader Ginsburg, Howard Stern and Rhianna.

If you could design an event for anyone, not necessarily a wedding, who it be for?

Beyonce and Jay-Z.

What do you like to do for fun?

Ummm—what’s that? JK. I love spending time with my kids, they make me laugh and I learn so much from them. I also love traveling to new destinations and trying new restaurants—I never get tired of drinks and food.

If you had not chosen to be a wedding planner, what would you have done instead?

I would have continued building homes and studied architecture.

What are your next goals?

Right now I’m focusing on revolutionizing the way couples register for their wedding. Registry is a major pain point for couples. The product selection process overwhelms couples because there are thousands of options, yet no guidance. By pairing couples with design experts and curating their choices, we’re making registry exciting again. We’re basically designing a couples’ dream home with their wedding gifts.

What are your top three favorite trends in weddings for 2019?

It’s an exciting time for weddings because they are evolving and becoming much more interesting. I don’t focus on trends because they come and go. Instead, I focus on creating weddings that truly reflect the couple—their passions, lifestyle and aesthetic.

Right now on the design front, I’m excited about new printing techniques, video innovation and 3D projection mapping.

By Kelsey Butler

Sneha Mehta’s and Rajan’s Mehta’s wedding celebration on January 5th kicked off the Plaza’s 2019 wedding season. We were honored to host the final reception to complete their 3-day celebration. Sonal Shah pulled out all the stops in planning, alongside Design House Décor and Chef Guarav as the caterer, to make this event “one for the books.” Words can’t describe the transformation of the Grand Ballroom as it turned into what we like to call, “The Emerald City.”

©Clane Gessel

As a lush, fluffy white carpet was placed over the Grand Ballroom’s existing carpet, the massive transformation began. This was followed by a custom-made abstract dance floor in shades of green, blue and gold trim, which reflected the candles on the surrounding tables. Above the floor, hanging from the ceiling, was a massive installation piece composed of individual green and gold acrylic strips which drew your eyes upward.

©Clane Gessel
©Clane Gessel

Our favorite cake designer, Ron Ben-Israel, took inspiration from the dance floor and mirrored pieces of it on his glamorous green cake. A unique highlight from the evening included passed “Molecular Cocktail Spheres” by The Grand Bevy, a treat for your eyes and taste buds.

Guests danced the night away while enjoying an elegant buffet dinner of numerous flavors of Southeast Asia, followed by an elaborate dessert buffet and nitrogen ice cream from 321Chillz. DJ Suhel ended the evening just after midnight with one last song, and guests bid farewell to the wonderful couple, and their magical night, in the great “Emerald City.”

©Clane Gessel

By Ali Ciafre

As we experience the “April Showers”, just before the “May Flowers”, we will certainly face some rainy days ahead. What to do, what to do? Well, curl up, grab some popcorn and immerse yourself in the glorious history of The Plaza Hotel at the movies. Did you know that since the late 1960’s The Plaza has been featured in over 25 full-length feature films? The Plaza is an “actor” in and of itself and has shaped film alone by standing proudly since 1907.

©North by Northwest
©Home Alone 2: Lost in New York
©Funny Girl
©Scent of a Woman

The Plaza’s first film debut was 1959’s North by Northwest, a thriller by the king of thrillers, Alfred Hitchcock, and starring the talented Cary Grant. Today, people still remember their favorites when they walk through the halls. If you’re a child of the 90’s, perhaps you fondly recall Kevin’s shenanigans with Donald Trump in Home Alone 2: Lost in New York. Funny Girl, which began famously with a two-word sentence by the fabulous Barbara Streisand, “Hello, Gorgeous,” was shot in part in the marbled edifice. And the Academy Award-winning film, Scent of a Woman, featured Charlie and Frank dining in the Oak Room.

So far, we have four movies, with a combined total of eight hours of film, to soak up your day. But we have only just begun; check out this list of additional movies filmed at The Plaza:

  • Eloise (1956)

  • Barefoot in the Park (1967)

  • Plaza Suite (1971)

  • The Way We Were (1973)

  • Love at First Bite (1979)

  • Arthur (1981)

  • They All Laughed (1981)

  • Cotton Club (1984)

  • Brewster’s Millions (1985)

  • Crocodile Dundee (1986)

  • Crocodile Dundee II (1988)

  • Big Business (1988)

  • King of New York (1990)

  • Flodders in America (1992)

  • Sleepless in Seattle (1993)

  • It Could Happen to You (1994)

  • The Associate (1996)

  • Almost Famous (2000)

  • Hollywood Ending (2002)

  • Eloise at The Plaza (2003)

  • Eloise at Christmas Time (2003)

  • Bride Wars (2008)

  • The Great Gatsby (2013)

  • American Hustle (2013)

  • Molly’s Game (2017)

  • The Post (2017)

  • Ocean’s 8 (2018)

At CPS Events, we are proud to keep the tradition alive. The Ballroom, Terrace Room and Oak Room are all still very much sought after in the film world and we have hosted countless TV and film shoots in the past few years. The ease and flexibility of each room is a dream for production teams. Our convenient location, on Central Park South and 5th Avenue, is the perfect location to set up shop, while also capturing other remarkable NYC icons.

There are no excuses for not know what to watch on your next sick or rainy day. With this list, you’ll be entertained for hours and hopefully get a whole new perspective on the walls of The Plaza. To make it even better, get a suite at the hotel and watch from the inside. However, try not to rack up a $967.43 room service bill like Kevin did!

By Rob Arango

The Plaza Hotel is celebrated as one of New York’s most iconic hotels and has had a fascinating history. Located in the southwest corner of Central Park South, construction began on the first Plaza Hotel in 1833. However, developers had bigger dreams for space and, in 1905, the original hotel was completely demolished in order to build a much larger one.

©The Plaza New York
©At The Plaza
©At The Plaza

In October 1907, at a cost of $12.5 million (about $314 million today), the new Plaza Hotel opened its doors. The first famous guests to check in were Mr. and Mrs. Alfred Gwynne Vanderbilt, followed by the Goulds and McKees—setting the standard for the type of guests to fill the remainder of the suites. Many do not know that the “Champagne Bar” was originally known as the “Champagne Porch” and located outside along the Fifth Avenue side of the hotel. In 1920, F. Scott Fitzgerald’s novel, The Great Gatsby, was published with scenes set in the hotel. Zelda and F. Scott hosted numerous outrageous parties that ended out in Long Island later in the evening.

My venue, the Grand Ballroom, opened its doors on October 3, 1921 where thousands of galas would be held in the beautifully guided ballroom for over the next 100 years. It quickly became the gala venue of choice, as well as the most-sought out place to get married. There was a period of time that you could only order lemonade at The Plaza, but luckily gin and tonics were once again served when Prohibition was repealed in December 1933.

In October 1943, Conrad Hilton acquired the Plaza for $7,400,000 (about $110 million today). The original Eloise painting, made for author Kay Thompson, was “kidnapped” after a college dance in the ballroom. One of the most famous guests to check in on February 7, 1964 was global music sensation The Beatles, who stayed for six days. Then, there was the most coveted and sought after invitation in town—Truman Capote’s legendary Black and White Ball held in the Grand Ballroom in November 1967. Legend has it that Truman and Katherine Graham, publisher of the Washington Post, stood at the main doors and welcomed every guest. The “who’s who” of famous notable New Yorkers danced until 2 am, when they were served champagne and chicken hash.

©The Plaza New York
©At The Plaza
©At The Plaza

Jumping forward to 2005, The Plaza closed its doors for an extensive lobby-to-roof restoration and later re-opened in October 2007, which is when CPS Events began its run, hosting hundreds of galas, weddings and corporate functions in the Grand Ballroom. Vincent, Mike, Emily, Celio and myself started as the opening team and to this day, we continue to service spectacular events under the joint partnership of Great Performances and Delaware North.

By Chef Saul Bolton

I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition and a culture. We cooked together for three Passover holidays. It was special.

I drew the following recipes from the past and present; from the freedom one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture and tradition.

PISTACHIO CAKE

Serves 6

INGREDIENTS

PROCEDURE

  • 5 whole eggs, room temperature

  • ¾ cup sugar

  • 8 oz butter, browned and cooled to room temperature

  • 1 tsp vanilla extract

  • ½ cup potato flour

  • ½ tsp baking powder

  • 8 oz pistachios, unsalted and finely pulsed in a food processor

  • 1 tsp lemon zest, chopped

  • 1 tsp of kosher salt

  • 9 inch cake pan, buttered and floured

  • 3 ½ oz confectioners’ sugar

  • 1 tbsp lemon juice

  1. Preheat oven to 325°F

  2. In a stand mixer, combine room temperature eggs and sugar. Beat for 10 minutes at medium-high speed until tripled in volume and thick and creamy.

  3. In a saucepan over medium heat, brown the butter and cool to room temp. Once cooled, add vanilla extract and set aside.

  4. Combine the potato flour, baking soda and salt. Add in the pistachios and lemon zest. Combine well. Set aside.

  5. Now carefully fold the browned butter into the egg mixture then fold/mix the flour mixture. Gently mix until mixture is completely blended. Pour the mix into the prepared cake pan and bake in the 325°F oven until a cake tester inserted into the middle of the cake comes out clean and the cake is lightly springy to the touch.

  6. Remove from oven and let cool for ten minutes, then carefully remove from cake pan. Turn out on to a cooling rack set on a cookie tray.

  7. In a small bowl, mix the confectioners’ sugar and lemon juice.

  8. To serve, evenly spoon and spread the lemon sugar mix on to the top of the cake.

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Holiday Cooking with the Deuel Family

A comforting centerpiece, this slow-roasted chicken blends professional technique with home-style warmth. Set over a bed of vegetables that caramelize as they cook, it’s an easy yet impressive dish for any gathering.

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