Even as we’re practicing social distancing, we continue to see great examples of how life happens around food. Instead of the corporate lunches, we’re seeing teams enjoy video conference lunches; instead of big dinner parties, families are having home-cooked meals together; and instead of packing bars at happy hours, friends are toasting each other virtually.

With more people cooking at home, we’re collecting recipes from our Great Performances’ team members, families, friends and partners to share with you and provide some inspiration for delicious dishes you can make at home. Share your recipes and photos with us: tag us on social media #gpcovidcooking, direct message @gpfood or email marketing@greatperformances.com.

Immune-Boosting Marinated Chickpeas

 

Eating well and getting key nutrients is going to help us all stay healthy and active in the coming weeks, so here is an immune boosting addition for canned chickpeas. This is guaranteed to turn an ordinary canned legume into a cornerstone on which to build salad, grain and vegetables dishes.

Using proven immune-boosting ingredients like turmeric, lemon, garlic, parsley and olive oil not only add key nutrients, but also a ton of flavor. Try using a similar flavor profile to jazz up canned white beans, pinto beans or even corn.

 

Recipe provided by Great Performances’ chef

Geoff Rudaw
Executive Chef
CPS Events at The Plaza

 

Ingredients:

  • 1 can cooked chickpeas (preferably organic)

  • 3 tbsp extra virgin olive oil

  • 1/3 tsp turmeric, ground

  • 1/4 tsp kosher salt

  • 1/4 tsp paprika

  • 1/4 tsp toasted ground coriander

  • 2 drops hot sauce

  • 1 grind of black pepper

  • 4 sprigs of parsley, leaves only, chopped

  • 2 shallots, peeled, finely dice (or 1 small red onion)

  • Zest of 1 lemon

  • Juice of 1/2 lemon

Procedure:

  1. Drain and rinse chickpeas and transfer them to a stainless steel mixing bowl.

  2. Combine all of the other ingredients, and let sit, covered at room temperature for an hour. This will give the flavors to blend.

Variations:

A dressing like this can be made with any delicious and harmonious ingredients. I recommend experimenting with ginger, lemongrass and scallions or come up with your own flavor profile to suit your dish or meal.

 

Salad with marinated chickpeas and sherry vinaigrette. Image credit: Geoff Rudaw

Salad with marinated chickpeas and sherry vinaigrette.

Image credit: Geoff Rudaw

 

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By Rob Arango

Myka Meier, “Queen of Manners” and author of Modern Etiquette Made Easy shares her thoughts on the Royal Family shake up.

CPS Events is happy to introduce Myka as our “Plaza Personality” this month.

It seems that most people in the world carry a phone with a camera and are on social media these days. Do you think this has made paparazzi out of everyone?

I think with the easy access to cell phones with cameras, the age-old beliefs of what constitutes paparazzi have now been magnified a million times. There is a fine line between royalty coming across as likable and relatable (and taking the occasional, friendly selfie) while working in their official capacity as senior royals with fans and being followed and given unwanted attention during their personal, private time.

Do you think Prince Harry was so affected by his mother’s death that he fears the same outcome for his wife?

I believe all the actions that Prince Harry has taken have been to protect his wife and son. I think anyone who experiences childhood trauma like that would be affected in a similar way and would want to make changes in order for history to not repeat itself.

How serious of an issue for the Royal family brand is him stepping down? Especially since he is 6th in line to the throne.

It is so rare to see this happen. I believe they must have been so unhappy that they saw this as a last resort and the only option to live the life they wanted. I also believe that you only live once and have to do what makes you happy, and happiness and peace is my greatest hope for them. I think they will make huge changes in the world for great causes around the world.

Why do you think the Queen agreed to let her grandson step down?

Prince Harry and Her Majesty have always been incredibly close. I imagine like any grandparent, she only wants the best for him and respects his wishes; and I’m sure they will remain very close. The Queen is known to be a very fair woman who loves her family very much.

Is this a one-time occurrence or do you think it might happen again with other future members of the royal family?

Never say never! While I hope the monarchy stays strong, this move was completely unexpected and we could see more surprising changes like this in the future.

Beaumont Etiquette is the official etiquette partner of The Plaza Hotel, launching The Plaza Finishing Program for adults, teens and children in 2016, with courses running to date. In 2018 Beaumont Etiquette was named the official etiquette partner of Downton Abbey: The Exhibition.

By Afiya Witter

PINK GIN & TONIC

Enjoy Valentine’s Day by sipping this classic cocktail dressed up for the occasion!

INGREDIENTS

PROCEDURE

  • 2 oz gin

  • 1-3 lime wedges

  • 3 dashes bitters

  • 3-4 oz tonic water

  1. Add gin and bitters to a glass filled with ice.

  2. Squeeze in lime wedges to taste, adding one to the rim of the glass.

  3. Add tonic water and stir gently to combine.

  4. Enjoy!

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MAPLE CRÈME CARAMEL VALENTINE'S DESSERT

By Chef Geoff Rudaw

Nothing says “I love you” like taking a risk, dabbling in the unknown, and trying something new. Crème Caramel is a dish that can be made with easily available items, and once mastered, it can be simple to make while coming across as a skilled and difficult dish to produce. For a little color, add some pomegranate seeds (optional).

Serves 10-12 portions

INGREDIENTS

PROCEDURE

  • 1 cup sugar

  • ½ cup water

  • 2 Tbsp lemon juice

  • 3 cups cream

  • 1¼ cups milk

  • 1 cup maple syrup

  • 7 egg yolks

  • 2 whole eggs

  • ½ tsp vanilla extract

  • Heat sugar, water and lemon juice in a pot until a dark amber color. Pour into 4 ounce aluminum cups or ramekins that have been sprayed with non-stick cooking spray.

  • Heat cream and milk until hot.

  • Combine maple syrup, egg yolks and whole eggs and whisk well.

  • Temper the egg mixture by adding a few ounces of the hot milk mixture to the egg mixture while whisking.

  • Continue to add a few more ounces of the hot milk mixture, constantly whisking, until the egg mixture warms up. Then add the warmed egg mixture to the hot milk mixture and whisk. Strain to ensure a silky texture, then cool in an ice bath.

  • Divide the cooled custard mixture into the cups or ramekins (about halfway up the side).

  • Gently put the cups into a deep baking dish (at least 2” deep) and pour cool water around the cups. Cover with aluminum foil.

  • Bake at 300˚F for 50-55 minutes until the custard jiggles slightly.

  • Cool, remove from pan and chill overnight.

  • Once chilled, loosen edges by gently inserting a pairing knife and carefully sliding it around aluminum cup. Invert onto plate.

  • Pomegranate seeds can be sprinkled on top and around plate, if desired.

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A SEASON OF FUNDRAISING FOR CHILDREN

By Rob Arango

Photo: ©Julie Skarratt Photography

It has been a remarkable, heartfelt gala season with the ever generous New Yorker’s coming out to support the multifarious. Whether it be the Sylvia Center teaching children about nutrition and fresh food, or the World Childhood Foundation advocating on behalf of protecting young children from exploitation and international trafficking, not one gala is more important than the next.

All of them are critically in need of constant funding to teach, protect, inspire and find a loving home from birth through the oldest adoption agency in New York. The New York Foundling has placed thousands of infants and young children in loving, caring and warm homes since 1894.

I was fortunate enough to be invited as a guest at the New York Foundling’s Gala at The Plaza and at my table seven guests, all who were adopted, shared their gratitude to their adoptive parents and to the Foundling. I’m pleased to share quotes and pictures from these charities.

Photo: ©UP Studios Photography

The Foundling’s 150th Anniversary was spectacular! This is mostly due to the hard work and hands of the banquet team and wait staff. I highly recommend The Plaza Hotel! In all my years of serving on charitable gala committees, and as a board member of philanthropic organizations, I have never experienced such passion, professionalism and generosity from the head of events at any venue, let alone one such as the legendary Plaza Hotel!

– Joanne Marisa Sullivan, Guest and Committee Member at the New York Foundling

The World Childhood Foundation, established in 1999 by Her Majesty Queen Silvia of Sweden, envisions a world where all children are free from violence, sexual abuse and exploitation. Each year, Childhood USA hosts its ThankYou Gala Awards in New York City. This is the largest fundraiser for our foundation, mobilizing support for our US programs. These critical funds allow us to continue our work to stimulate, promote and enable the development of solutions to prevent and address sexual abuse, exploitation and violence against children.

During this annual event, we recognize outstanding individuals and corporate leaders that have significantly furthered the cause of children’s rights worldwide. By honoring these extraordinary individuals it is our hope that their work will inspire other leaders, businesses, foundations and organizations to follow our awardees’ example by protecting children everywhere.

– Agna Brayshaw, Project Manager at the World Childhood Foundation USA

Photo: ©World Childhood Foundation
Photo: ©Harlem School of Arts

The Harlem School of the Arts Gala is our largest fundraiser and for the past four years, we have raised over a million dollars holding the celebration at The Plaza. The funds raised have a direct impact on our students’ access to arts education in the four disciplines of music, art and design, dance and theatre, where over 60% of our students, most of whom are from Harlem and Upper Manhattan, receive financial support.

– Talya Westbrook, Chief Development Officer at Harlem School of the Arts

Our annual event at The Plaza, A New York Winter’s Eve, provides the perfect setting in which to graciously thank our supporters, give them an insider’s look at new or expanded services coming down the pike, and tell a client story or two through multi-media, that leaves guests feeling inspired and proud to be associated with Volunteers of America-Greater New York. For instance, at Monday’s event, our emcee, Willie Geist announced from the podium that funding was just approved for us to begin providing mothers whose babies are born with neonatal abstinence syndrome,

the permanent housing and wrap-around services they need to overcome their addiction and never return to using. Saving babies, saving families is something everyone can get behind and conveying complex, not very pretty issues in a beautiful room like the Grand Ballroom, when everyone is there to celebrate our successes, welcome in the holiday season and support our efforts, makes it easier. We are all in this together. Our donors, our staff, The Plaza, the entire team.

– Rachel Weinstein, Vice President of Communications and External Relations at Volunteers of America

Photo: ©Volunteers of America

In the little world in which children have their existence, whosoever brings them up, there is nothing so finely perceived and finely felt as injustice.

– Charles Dickens

 

By Emily Reifel


Photo: ©Jason Walker

Photo: ©Jason Walker

 


Photo: ©Jason Walker

Photo: ©Jason Walker

Anyone that has worked with me on a social event at The Plaza knows that I’m big on honoring tradition. It’s one of the reasons that The Plaza is so special to me because it’s a place where so many family traditions are celebrated.

Everyone has their favorite memories of The Plaza during the holidays. For me, my biggest honor is when a client comes, after hosting one or two Plaza affairs, and returns for another one. I was lucky enough this year to get a call from Nicole, who was looking to host her son’s wedding at The Plaza. I recognized her name and remembered that she had also hosted her other son’s bar mitzvah with us when we first reopened The Plaza in 2009. To make things even more exciting, she told me that she also had her wedding at The Plaza.

 


Photo: ©Jason Walker

Photo: ©Jason Walker

We quickly got her soon-to-be daughter in law over to do a walkthrough. It was a girl’s night with myself, the bride Alessia, Nicole and their planner Madeline Zeiberg from MZ Events (who is a regular Plaza planner). I couldn’t wait to meet Alessia and show her around. I was just hoping she fell in love with The Plaza the way she fell in love with Nicole’s son and that she would continue the tradition. There was no pressure to choose The Plaza, but of course, we were all hoping that she would like it. The next day, Nicole called and said: “We have a winner.” Alessia and Mikey came back on their own to walk around and dream of their big day.

We put the wedding together in under a year. Alessia and Mikey were always so excited every time we saw each other, and I could see the joy in Nicole and her husband David’s face when they watched the couple dream of their big day.

 


Photo: ©Jason Walker

Photo: ©Jason Walker

One of my favorite moments was when we had their tasting. Everyone was excited to try the wines, and we tried a few more bottles than we usually do and made an afternoon of it. The couple was talking about their first dance, and at one point, we had this idea that they should practice it right then and there; we turned the music on and had an impromptu rehearsal.

Before we knew it, we were ready for our final walkthrough and Madeline’s team had finalized all of the details. It was a breeze working with DeJuan Stroud for decor, Jimmy Valli for music, Jason Walker for photos and video and Ben and Jaime from Bentley Meeker Lighting and Staging.

 


Photo: ©Jason Walker

Photo: ©Jason Walker

The big day had finally arrived and guests made their way to the Terrace Room, which was decorated in all white flowers and greens—inspired by the Mediterranean. The ceremony went off without a hitch and guests enjoyed a cocktail hour, complete with a gorgeous sushi station and caviar bar—no detail was spared.

After the cocktail hour, guests were escorted into The Grand Ballroom where DeJuan had taken the Mediterranean inspiration to the next level. The guests felt as if they had been transported straight to Italy, which was just what they wanted. Large trees towered over the tables with twinkle lights glowing off off them; crystal candelabras graced the room giving it a sleek, modern, yet palatial feel; accents of pink flowers gave the room the perfect pop of color; and the ceiling was transformed into a starry night, complete with the moon. It was so stunning and untraditional but still worked in the elegant Grand Ballroom setting.

 


Photo: ©Jason Walker

Photo: ©Jason Walker

At one moment, I saw Nicole twirling in her dress on the dance floor, and I couldn’t help but think this had to be one of the best days for her to stand in the same spot where it all began for her and David.

During the toasts, many mentioned the tradition of using The Grand Ballroom at The Plaza for family affairs. I was so happy to be a part of this, and I can’t wait for the next one. The party rocked on and the after-party kept the dancing going until 2:30 am.

Thank you, Nicole, David, Mikey and Alessia. I’m so honored to continue this Plaza tradition and can’t wait for many many more!

 

LAMB TAGINE

By Chef Geoff Rudaw

A popular dish in my home around the holidays is Lamb Tagine. The warm scents of the spices simmering slowly permeate the kitchen, and slow cooked lamb evokes memories of family and tradition. It isn’t specifically a Tagine that has been a tradition in my home, but slow and low braised entrees that are. These dishes are usually crafted early in the day, the flavors floating through the air, creating olfactory hues. Everyone anticipates finally sitting together, young and old, to enjoy the now tender and succulent meal. Whether it be lamb stew, pot roast, slow cooked ham, these traditions define the holidays for us, and create the memories we pass down to our children. This recipe is forgiving, feel free to substitute what you have in house for your own version. I like to pair mine with the larger grain of warm cous-cous, cooked with minced vegetables, dry apricot and saffron. For a vegetable, I prefer spiced eggplant simmered with tomatoes, garlic and cilantro.

INGREDIENTS

PROCEDURE

  • 2 lbs boneless lamb shoulder, trimmed of fat (about 1 1/2 lbs)

  • 1 tsp ground turmeric

  • 1 tsp ground ginger

  • 1 1/4 tsp salt

  • 2 tsp vegetable oil

  • 1 1/2 cups diced onions

  • 3 large garlic cloves, minced

  • 1 cup chicken broth

  • 8 threads Spanish saffron, crushed

  • 16 fresh cilantro sprigs, tied together with a cotton string

  • 2 preserved lemons, cut in 8th.

  • Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.

  • Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb. Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, preserved lemon and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.

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HOLIDAY SORREL PUNCH

By Afiya Witter

My mother always has the punch on hand during the holidays. Sorrel is a traditional Jamaican punch made from dried hibiscus. My mother always gets the flowers fresh and dries them at home, but you can find dried hibiscus leaves prepackaged. This punch can be spiked with rum or red wine and makes for a delicious drink.

INGREDIENTS

PROCEDURE

  • 8 cups water

  • 4 oz. sorrel (or dried hibiscus flowers)

  • 4 whole cloves

  • 2 inch piece of fresh ginger, sliced

  • 2/3 cup sugar

  • 1 cup rum (optional)

  1. In a large saucepan, bring the water to a boil over high heat. Remove from the heat and add the sorrel, cloves, ginger and sugar. Cover and let steep for 1 hour.

  2. Strain the liquid and chill in the refrigerator. Serve over ice.

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By Rob Arango

Julie Satow, journalist and author, recently published a book on the history of The Plaza Hotel. Julie is a native New Yorker residing in the West Village with her family. The Plaza: The Secret Life of America’s Most Famous Hotel recounts the history and forgotten tails of the world renowned hotel and its famous guests.

CPS Events is happy to introduce Julie as our “Plaza Personality” this month.

Julie Satow, Author Of The Plaza: The Secret Life Of America's Most Famous Hotel

Where were you born?

I was born in Riverdale, in the Bronx. A true, born-and-bred New Yorker!

When did you first come to the Plaza?

It is hard to know the very first time that I visited the hotel. Growing up in New York City, the Plaza was always a constant in my life. After school, I would often go to Central Park with my friends, and the Plaza’s white façade was ever visible over the tree tops. And whenever my grandparents visited from Pennsylvania, they would stay at the hotel. I recall so many memories of being in their enormous hotel room, looking out on the pedestrians walking along Fifth Avenue, or the horse-drawn carriages lining up against the park. I also used to love to wander the Plaza’s hushed hallways or ride the elevators and pretend to wreak havoc like Eloise (although unlike her, I always behaved myself!).

What made you write a book about the Plaza, and why is it so close to your heart?

As a journalist who covers the real estate industry, I had written plenty about the Plaza over the years. And when I became engaged, I chose the beautiful Terrace Room in which to say my vows. The Plaza has always been special to me, and, like so many others, I’ve long known it has a rich history that spans more than a century. But as a journalist and a curious New Yorker, I wanted to learn more!

The Plaza has stayed much as it was when it first opened in 1907, but it has also changed over the decades. I wanted to tell that story, of how the Plaza is a part of the larger fabric of the city that surrounds it, a lens through which to understand New York, and even the country. As I say in my book, “The Plaza was built in an era before radio and exists in a time of Facebook. Like a white marble mountain rising in the center of the city, the Plaza stands weathered, permanent, and implacable.”

What was the most shocking story that you found out in all of the 292 pages that you wrote?

There were so many stories that surprised me! As I did my research, I realized that many stories about the Plaza had been long forgotten to history. For instance, I discovered that a brutal murder took place while the hotel was still under construction—the New York Times called it “Murder in Mid-Air” because it occurred on the Plaza’s unfinished eighth floor. One hundred years ago, the eighth floor was impossibly high!

I also loved the tales of the many eccentric widows who lived at the hotel. They were dubbed “The 39 Widows of the Plaza,” and included a wealthy Russian princess who kept pet owls and even a lion, who lived in her hotel bathtub, and a Kentucky heiress to a great fortune who invented the cocktail party. There were other things too, like the fact that the hotel very nearly closed during Prohibition, or how Ivana Trump was the only female president ever to run the Plaza, or that it was thanks to a 12-year-old-girl that The Beatles ended up staying at the hotel.

Do you think there could be a new 21st Century Black and White Ball? If so, who would be the new Truman Capote?

What a great question! Yes, I believe there could be another Black and White Ball today, but instead of Truman Capote, the host would be Lady Gaga. And instead of guests wearing black-and-white, they would be told to dress in outrageous colors. Lady Gaga, like Truman Capote, is such a force of nature and has so much talent, I’m sure she could draw an amazing crowd!

Is there a favorite room that you love and why?

I love the Edwardian Room, with its stunning views of both the Pulitzer Fountain on Fifth Avenue and the greenery of Central Park. It is an architectural gem, with its intricate wood paneling, and its history is unparalleled. It has been around since the very beginning, the favorite dining spot for everyone from Broadway producer George Cohan, to wealthy dowagers who lived at the hotel. It is also the location of New York’s first power breakfasts!

What is it about the Plaza that makes New Yorkers feel like it is their own hotel?

The Plaza is an icon, like the Brooklyn Bridge or the Chrysler Building. But unlike those structures, the Plaza is accessible to everyone. Anyone can walk through the halls of the hotel, glimpse the famous Eloise portrait, or sip tea at the Palm Court. For many, the Plaza is akin to an extension of their very own (supremely elegant) living room!

If you could have been a guest at the Plaza, what decade would you choose?

Well, of any decade that I researched, the 1920s Jazz Age sounds like the most fun! This was when the writer F. Scott Fitzgerald used to haunt the hotel, attending tea dances in the basement Grill Room and taking his wife Zelda on crazy jaunts, like jumping fully-clothed into the Pulitzer Fountain. I have a photo in my book from this time, and you can see the Plaza standing sentry on the corner, surrounded only by other low-slung buildings, signifying its import and architectural beauty.

This was also the era when Harry S. Black, the Plaza’s debonair owner, lived in a penthouse on the top floor of the hotel. I would really have loved to meet Harry! He was the country’s first-ever real estate tycoon, and a larger-than-life personality who also built other important structures, such as the Flatiron Building.

Who do you think was the most famous guest to check in?

That is a tough one! There are so many famous guests, but I always loved the fact that Frank Lloyd Wright lived at the hotel while he was designing the Guggenheim museum. He famously said that the Plaza was the only building that he loved that he hadn’t built himself!

Why was the Plaza built at 59th and Fifth Avenue?

At the time the Plaza was built, Fifth Avenue didn’t have so much as a streetlight. But its location, at the foot of Central Park, would soon become the heart of Manhattan island. It was a prescient move by its builders. The site also offered something very unique in New York: two visible facades. There was Central Park South, which was offset by the park, and Fifth Avenue, which was offset by Grand Army Plaza. Its location is one reason that the Plaza became such a significant landmark.

How long did it take to write your thoroughly researched book?

I began research in 2015, and it was published in 2019, so nearly four years from start to finish. I read more than ten thousand articles, interviewed close to 100 people, and traveled from India to Israel for research. Writing this book was the best job I ever had!

What is your next book?

Thanks for asking. I am still working on my book proposal, but suffice it to say, it is not about a New York hotel!

By Emily Reifel

 

Photo: ©Fred Marcus Studio

 

Photo: ©Fred Marcus Studio

We live in a world where everyone is fixated on immediate gratification. Everything seems to be about right now, and people tend to use the term “ASAP” way too frequently. Sometimes, it feels like no one can wait for even just one minute. In the world of weddings, it used to be that people booked their weddings far out in advance, and now it seems like a 3-month engagement is the new normal; even the relationships can go from 0 to 60 in a matter of weeks. I prefer working in the short term, but there is something nice about playing the “long game” where things seem a little more zen. And this was truly the case for my lovely couple Jon and Diana.

Jon and Diana booked The Plaza two years out from their wedding date. It felt like their wedding was never going to get here, and just as their engagement was long, so was their relationship as they had been dating since high school. Going on a decade of love and togetherness, this was one couple that I wasn’t worried about for one second, and I knew that they were each other’s soul mates.

Photo: ©Fred Marcus Studio

When I first met them I wasn’t sure that they would book at The Plaza. They were taking their time looking at venues and after a few weeks I received an email that they wanted to move forward, and everyone involved in the planning couldn’t have been more thrilled. Jon and Diana wanted to make their wedding planning an unforgettable experience and enjoy every minute of it, even down to finalizing details over champagne and Old Fashions in the lobby of The Plaza.

They chose an all-star cast to work alongside as well; Bobby Attiko from Hank Lane Music and Productions for music, Brian Marcus for Photography and Videography and Golf Srithamrong of Tantawan Bloom to design the whole affair. When this crew came in the house, it felt like a family affair. This team, along with Diana’s professional project manager organizer and Jon’s love for production, were all set to create an elegant yet fun wedding for everyone involved. Diana has a big family and Jon’s family is smaller in scale, so putting a wedding together for guests of all ages can be a daunting task, but they did it with ease.

Photo: ©Fred Marcus Studio

Not being in a crunch for time was a great feeling, and even if we weren’t in touch for a few months every time we got together there was always a great energy; and before we knew it it was summer 2019.

Diana, Jon and I had a meeting scheduled to go over a few last minute wedding details, and as soon as they arrived they could sense that I wasn’t having the greatest day. They immediately built my spirits up and knew instantly that sometimes real life takes over and it’s ok to take a minute from wedding planning to regroup. This night created a bond that made their wedding even more special and fun.

Photo: ©Fred Marcus Studio

When their big day finally arrived, it felt as if my new assistant Tiffany and I were welcoming old friends back to The Plaza. We did not let any stress get in our way and everything went (almost) accordingly to plan. We will laugh about the little hiccups forever and no one will know about them except for us. Our rockstar team kept everyone on time and dancing the night away. Their guests loved their Old Fashioneds, champagne and of course Bobby’s incredible musical talent. At one point, Diana’s mom came up to me saying that Bobby was playing her favorite song and Brian Marcus stole a quick dance with her while everyone was enjoying their entrées. It was such a nice moment to really see that everyone, including our team, was enjoying Jon and Diana’s big day.

Jon and Diana, I’m so happy we played this “long game” together and I know we aren’t done. Cheers to many more parties, from The Plaza to Brooklyn.

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