The GP team gathered for a taste of the new Fall 2010 Menu. Below, they share their favorite dishes:
Linda Abbey – Vice President
I love fish and beef but, for me, it was all about the side dishes - ginger parsnip puree, leek and potato ragout, Tuscan style cannellini beans, pomegranate carrots. So hold the protein...and serve me up a triple portion of the sides!
Amanda Simkins – Catering Sales Assistant
I am all about the desserts. The Bittersweet Chocolate Tart topped my list
by being visually gorgeous and flavorful as well. I was especially drawn to
the modern, architectural design. A square shaped tart, delicate crunch
tuille, and a pulled sugar spear. Perfect!
Mike Warren – Director of Sales, CPS Events at the Plaza
There are certain events that happen during the year that are markers in time. Our fall tasting is one of them. In one sense it is sad because you know the summer is more than half over, but on the other hand it is very exciting because there is so much to look forward to in the upcoming season. We are all so busy during the year, the tasting is an opportunity for the entire Great Performances Sales and Culinary teams from all the different venues to get together and break bread. This is like our Thanksgiving. We all sit at a long table in the kitchen and the stage is the 20 burner stove. The culinary team presents the new fall menu items. We taste and discuss the food, all the while enjoying each others company away from our usual routine.
The season will kick off with some very high profile events that we are hosting during the United Nations General Assembly. Whether it’s an annual gala, wedding or small meeting, it is so exciting to introduce our new menus items to each and every client. There are so many great new fall items to choose from, but I can’t wait to recommend my favorite appetizer, the Grilled Iberian Shrimp with Baby Artichoke and Manzanillia Olive Salad, Chorizo and Smoked Paprika Oil. For the entrée, the Pan-Seared Artic Char with Cauliflower Mousse, Ragout of Purple Cauliflower, Butter Beans and Leeks was not only delicious, but a gorgeous plate. It is a great alternative to the typical beef entrée. Finishing a meal off with Pineapple Upside Down Cake topped with Ruby Sipper Ice Cream will be a real treat.
And now the next step to present to our clients, our real decision makers who savor and enjoy wonderful dinners at The Plaza.
Jill Cole – Event Director/for Jazz at Lincoln Center and Caramoor
Loved some unique items... a deconstructed chowder? How cool... even better as an entrée.
My clients are always looking for clean presentations, especially at Jazz at Lincoln Center, so the Fenugreek Crusted Lamb will be a big hit, as will the Butter Poached Lobster... and the fact that Chef Marc has found a way to make this dish more cost effective is an added bonus.
Newton always does a great job with desserts, and today was no exception.... but I'm always cautious about having too many desserts options with ice cream/sorbets/or other frozen components. Depending upon the event, if desserts are served out for a dancing party, sometimes guests come back to a melty plate. But for the fall/winter season, there are more non-profit galas that are guests usually seated for desserts.
Lastly, Purple Cauliflower - My new favorite side dish!
Marie Robinson – Catering Sales Assistant
As I am a fish/seafood eating vegetarian, my tasting today was limited to a much appreciated 12 dish lunch. My favs from each course were the Butternut Squash Carpaccio, the Pan Seared Arctic Char and the Maple Red Wine Poached Pear. The dishes had the warmth and heartiness one would expect when the leaves begin to turn but also sustained the light summeriness that we all love.
After today's tasting, I will sit at my desk and continue marking things off my to do list while enjoying the creamy residue left on my palate from the goat cheese parfait and contemplating how may pieces of lettuce I will let my self indulge in for dinner.
Peter Marrello – Venue Chef/Sotheby’s
Favorite 1st course- Butter poached lobster- silky and rich, nice balance with the citrus.
Most surprising- the purple cauliflower- as a chef, blue on a plate is tough to make appealing but I think Marc achieved it in this dish. A plus that it tasted great also.
Winners-
1st course:
Lobster, see above.
Entrée:
Fenugreek Roasted Lamb Rack, a nice plate with multiple cooking methods that come together well.
The little kick of the harissa and the sweetness of the glazed carrots balanced out the richness of the braised lamb perfectly.
Dessert
: Bittersweet Chocolate Tart- classic and simple, not too sweet.
I think we have a good balance of meat to fish to poultry at our dinners although I see less beef being sold.
It seems 10 years ago, every other party was filet of beef, not nearly as much now. Lamb has taken up much of those sales.
I don’t think anything was especially “trendy”. The current hot trend seems to be the molecular gastronomy and the evidence I saw of that was the olive oil powder on the poached pear.
Karen HIllburn, Event Director/based at Sotheby’s
A HOT DAY IN THE KITCHEN... only I wasn’t doing the cooking! Instead, I sat with my peers at a long table for Part I of our fall tasting (Part II is next week so we have some time to digest). We sat for an hour and a half for a fast-paced sampling (or, in my case, devouring) session, chatting openly about 4 first courses, 8 entrees and 5 desserts. It was a lot of food but I was prepared and came hungry.
There were some oldies but goodies with a surprising twist. “Deconstructed Clam Chowder”? Where does Chef Marc come up with this stuff? So creative and tasty and beautifully presented. And though Roasted Beet Salad is certainly not an original, add in the pickled strawberries and… WOW! Can I have seconds, please? The Butter Poached Lobster was so decadent yet light. It will definitely be a crowd pleaser. But if I were to pick a favorite savory dish (I’m more of a dessert girl), I’d have to go with (drum roll, please…) the Pan Roasted Beef Filet with Braised Beef Cheek Cavatelli Pasta and Sicilian Escarole (Now that I think of it, I should have taken home some leftovers). As for the finale, I’ve got money on the Yogurt Mousse, Lychee Mint Gelee and Pistachio Biscuit. It tastes better than it reads, so we might have to come up with a new name for it.
Everything really was terrific. As a foodie, I’m always looking to try something different. I find it more exciting than having the traditional yet tasty dish. That said, my only worry is that some people might not be ready for the interesting flavor combinations we tasted today. What do you think?
All this in a day’s work… I love my job.
Rob Arango, Director Client Relations – CPS Events at the Plaza
Every year, like in the fashion world, our Chef Marc Spooner rolls out his vision for the main event of the catering season: the Fall/Winter dishes which make our clients happy and full. The culinary buzz words we use are local, sustainable, braised, roasted, seared, pickled and poached to describe every dish that is revealed.
We present our food to the entire sales force—aka revenue makers in the catering world from first courses, main and dessert. An endless feast for only the brave who learn early on to pace themselves as if this was a food triathlon. No Bike, Run and Swim here but rather See, Smell and Taste.
In the category of the starters, the Grilled Iberian Shrimp with Baby Artichoke and Manzanilla Olive Salad, Chorizo Lardons and Smoked Paprika was the leading dish with 4 well deserved stars. I closed my eyes for a second and I thought I was in a fabulous tapas bar in Barcelona. A close second and a future Plaza signature dish was the Butter Poached Lobster with a citrus and fennel salad and a ginger parsnip puree. The elegant and artfully designed plate will be a winner among the charity circuit chair ladies who are the most critical and forthcoming with opinions when it comes to tastings. Entrees and main courses were rolled out next after a quick stretch and a refresh of water. Fish, Chicken, Beef and Lamb were all showcased. Nibble and taste and pace—the mantra of how to survive 15 courses in one hour and 45 minutes. The Roasted Atlantic Cod with melted leek and fingerling potato ragout, steamed clams became a fast favorite among the fish dishes. The sides with the arctic char should definitely win “most colorful plate” because of the intense and vibrant color of the ragout of purple cauliflower. In the Beef previews the Pan Roast Beef Filet with braised beef cheek cavatelli and Sicilian escarole reminded me of the first snowfall waiting for all of us in December—an outstanding winter dish that stands true to the word hearty and warm.
Sugar, butter and chocolate came next. What can I say, with those 3 ingredients everything in the world is beautiful. Our Pastry Chef Newton’s Milk Chocolate Espresso Cremeux with praline chocolate crunch and red grape compote could stand alone in the best pastry shop in Vienna or the Plaza. Our guests will leave with a sweet tooth finally satisfied. In the end as Julia Child once said it you don’t want to use butter use cream and everything will turn out fine.
Lindsay Rosenbluth, Summer Intern
As an intern, I definitely learned a great deal this afternoon- so appreciative that I was invited to attend! The GP spirit was so present throughout as everyone jumped to serve neighbors and share views on bold flavors and tiny but ever-important details. Even staff tastings here are well-produced events.
First courses were all beautiful - creative uses for beets at GP never cease to surprise me. Alternating red and yellow beets look great together. Pickled strawberries were a great idea, and one I'd never considered before. There's something really special about stealing some summer during chillier months- these definitely succeed at that. The Butter Poached Maine Lobster was a treat. Finding a way to bring the price of a lobster dish down, making it an option for more clients, without sacrificing portion size and quality was brilliant from the sales perspective that I'm picking up.
As for entrees, Chef Marc's fish selections were both great. The idea of a "deconstructed chowder" should really intrigue our clients. Serving this dish in a bowl adds to its revamped comfort food feel. I also really liked the presentation of both chicken entrees. Block-like noodle cakes and confit potatoes made for appealing and modern plates, though the potatoes were a bit messy to cut with our plastic knives. I'd expect the Ginger Roasted Chicken to be especially popular. The flavors were fresh and presentation gorgeous- a clean but innovative dish that represents trendy "Asian Fusion" without going overboard into cliché The Tuscan beans accompanying the Rosemary Roasted rack of Lamb completely surprised me. They were my favorite (side) dish of the afternoon. Both filets struck me as hearty and neat yet, since I steer clear of beef in general, totally intimidating portions.
Desserts were delicious and covered the bases: chocolate, fruity, and "different". Ruby Sipper ice cream was an unusual and refreshing addition to more traditional pineapple upside-down cake. Candied violets were a great touch on top of this wedding-worthy dessert. The ice cream was a little mysterious- I couldn't quite place why it tasted familiar- I think that might really intrigue clients and their guests. The Yogurt Mousse was really innovative and a refreshing end to the tasting. The half-spherical shape was cute and compact and lychees were a welcome addition.
Overall, I'd expect the Char, Fenugreek Lamb and Ginger Roasted Chicken to do especially well- primarily based on presentation, which seems to be clients and planners' main concern this summer. The vibrant colors in the char dish seem to me like a wedding photographer's dream.
Nancy Isa - Catering Sales Assistant
Despite the fact that I love the summer, the recent Fall/Winter Menu tasting in the GP kitchen has me looking forward to the fall. Chef Spooner thoughtfully revisited classic American dishes like Herb Roasted Chicken with Sauce Chasseur and Herb Grilled Filet of Beef with an unforgettable Jonah Crab and Sweet Potato Hash and Sauce Béarnaise. The menu also showcased delicious Mediterranean-influenced food, including the mouth-watering Grilled Iberian Shrimp served with a Baby Artichoke and Manzanilla Olive Salad, Chorizo Lardons, and Smoked Paprika Oil. And of course, there was everyone’s favorite: Pineapple Upside Down Cake served with a ice cream made with Ruby Sipper tea, whose citrus zing complimented the cake perfectly. I’m also happy to report that with touches like pickled strawberries and our new Roasted Atlantic Cod entrée that Chef introduced as “a deconstructed New England chowder”, we’ll still be able to extend the “Farm to Table” concept & “100-Mile Menu” theme to enjoy the flavors of summer for a little while longer.
Emily Reifel
Although we are in the heat of the summer in the world of weddings, we are already in full swing for the upcoming fall. My experience at the Fall Tasting for 2010 was like going to a sneak preview of a highly anticipated movie. Following the tasting I had three consecutive appointments for weddings. These blushing brides couldn’t have come at a better time because it gave me a way to share my personal sneak preview of our Fall Menus.
Brides today get just as excited about food as they do about fashion! Pleasing their guests has become more important that personal preference. In the words of our Executive Chef, “the return of simple cooking” is the theme of the fall and an awareness of food allergies have also become increasingly important. For example, a Butter Poached Lobster with Citrus & Fennel Salad with a Ginger Parsnip Puree has a very elegant appeal although it is not something that would shy guests away because they don’t know what it is. Pine nuts have replaced other nuts this season as they are the least likely to cause a nut allergy, something that multiple Brides express their concern over.
An abundance of color in the menu items was very appealing to me and I think Brides will find it exciting as well. The Pan Seared Artic Char with Cauliflower Mousse, Ragout of Purple Cauliflower, Butter Bean and Leeks for dinner followed by a Pineapple Upside Down Cake with Ruby Sipper Ice Cream and Caramel Sauce both showcase an extraordinary purple hue. We all know Brides love “their colors”, for a bride who loves purple these selections will be a sure-fire hit all while continuing the theme of simple and comfort cooking.
Summer Weddings will always be popular, but here in New York, it is truly all about the fall. I can’t wait to share the new menus with the brides who have been anxiously awaiting the arrival of the Fall Menus.
