Palm Court Entrance - Photo By Ellen Easton ©2008 - All Rights Reserved

When The Plaza, at age 98, closed it's doors in 2005, it was not the end of an era. It was, in fact, to become the renaissance of one New York City's most treasured institutions.

The new ownership of Elad Properties, in partnership with Kingdom Holdings, in combination, invested over one billion dollars in a two year, lobby to roof renovation. Under the management of The Fairmont Group, The Plaza, a Henry Janeway Hardenbergh Beaux Art masterpiece, under the watchful eye of the award winning design teams of Gal Nauer Architects, Costas Kondylis & Partners, Walter B. Melvin Architects and Rani Ziss Architects have created a new haven of luxury.

No expense has been spared to insure that every detail is of the highest quality, not only in the materials and decor, but in the personnel and service as well.

From the moment the doors opened in 1907, The Plaza became a venue of choice as a world destination point. The Plaza has hosted celebrated and prominent personalities, including the fictional and mischievous Eloise, George M.Cohan, F. Scott Fitzgerald, Marilyn Monroe, the Beatles, Jacqueline Kennedy Onassis, Leonard Bernstein, and Truman Capote.

The Palm Court, the heartbeat of The Plaza, with the million dollar restoration of a 1,800 square foot stained glass laylight not seen for fifty years, returns to a grandeur worthy of its National Historic landmark status.

The Plaza, whose very name has come to represent the epitome of unparalleled luxury and unstinting hospitality, serves afternoon tea daily in the Palm Court. Surrounded by the European splendor of the Palm Court courtyard, the afternoon tea caters to the different tastes of its sophisticated clientele. A blend of the best tea - time traditions with new and innovative ideas, creates a balance and flavorful combination to appeal to all guests. 

Once again the melodious songs of a harp and classical guitar waft through the room, against a decor of French blue and marigold yellow and ivory, the tables are set with the finest linen, crystal, Bernaudaud-Limoges china Grace pattern of Sevres blue and gold, and Christoffle silver. The floral arrangements are breathtaking. 

As The Plaza's tea consultant, to be a part of such an exciting endeavor is both an honor and a privilege. To be working with such an outstanding group of professionals is a dream come true.

Shane Krige, the general manager of The Plaza, said "The Executive Chef, Didier Virot was selected for the artistry of his culinary skills and his New York experience in Michelin-starred restaurants."  Chef Virot born in Lorraine, France began his career at age twelve. After earning his degree in Culinary Arts and Administration from the Ecole Hotelier de Strasbourg, he arrived in New York in 1990 where he honed his craft at such venerable establishments as La Cote Basque, and as the Executive Chef at Jean-George Vongerichten's JoJo and the four star Jean-George.

Executive Pastry Chef, Nicole Kaplan is of equal culinary talents, fashioning edible temptations for the most cultivated palates. A native New Yorker, Nicole was named one of the ten top pastry chef's in America by Chocolatier magazine.

Creating an afternoon tea program can be a solitary endeavor, but more often than not it is a team effort.  In order to produce a five star serviced menu it takes more than a team, it takes an army of dedicated people.

Under the direction of the Fairmont's Food and Beverage Director, Carlos Bueno, Corporate Director of Food & Beverage- Mariano Stellner and the Palm Court manager-Joern Schwaiger the process began.

In a true collaboration, Chef Virot, Chef Kaplan and I created an afternoon tea menu that was both appropriate for tea-time traditions, and yet mindful of the Palm Court's international clientele. The tea vendor, the Metropolitan Tea Company of Toronto, Canada has blended several private label teas exclusively for The Plaza's Palm Court.

There are many challenges when serving afternoon tea in a large venue. To insure that the quality of the foods and teas arrive to the table at their correct temperatures, in lieu of the traditional English self-service, I requested the incorporation of three styles of service, as well as serving decanted tea. This is where I expected the staff rebellion to set in. However, in spite of the long, hard hours required to learn three new styles of service and the decanting of tea, the entire staff embraced the idea with great enthusiasm.

I owe a debt of gratitude to the many, many staff members who have worked tirelessly for months on end learning many new rules and protocols. Whether it be in the kitchen making certain that every bread is fresh, every cookie crisp, every plate artistically arranged or the wait staff who seem to be in constant motion, all have shown great pride in what they do to make the guest's experience perfect. They do wish to be the best and it shows.

The second course of breads and scones are served French style, passed individually to insure that the scones remain warm. The Double Clotted Devonshire cream, preserves and honey are set tableside. Seasonal Chef specials may feature scones of butterscotch-ginger, oatmeal-chocolate chip, apricot glaze, or a cheese bread or Madeleine. 

The Plaza Scones and Devon Cream photo By Ellen Easton ©2008 - All Rights Reserved
 

The last course of six pastries and sweets, including a mini pink rose infused eclair, opera cake, and Meyer lemon poppy seed pound cake is served English style on a three-tier tray, along with a bowl of berries to be consumed at the leisure of the guest. Every sweet tray always contains a special fancy of the day.

All twenty-two premium quality loose leaf white, green, oolong and black teas, herbal, fruit and Rooibus infusions are served in a three cup teapot, fully decanted. The decanting of the tea keeps the leaves from stewing in the pot. Your third cup should be as good as the first. In that a second pot of freshly brewed tea is offered for the third course, the guest is able to explore the worldwide estate representations by the pairing of blends to the savories and sweets.

• Savories  are complemented by a sampling of black teas as The Plaza Breakfast and afternoon signature blends, classic teas of  Ceylon Organic Earl Grey, Zimbabwe Willow Stream decaffeinated, The Plaza Reserves Castleton Estate second flush Darjeeling-medium strength with decadent notes of wine and muscatel., Assam Organic Rembeng t.g.f.o.p. (a rare organic offers sultry round body with profound astringency and malt notes), Malawi Satemwa Estate Twig Tea (an ultra rare, light liquoring  blend, sweet with faint honey and plum notes), as well as Taiwan's Super Fancy Formosa Oolong (a mild citrus, expertly balanced by a lively floral bouquet), The Plaza Reserve Greens of Japan's Gyokuro (an exquisite shade grown with grassy notes), China's Madame Butterfly Jasmine, and Kenya's Kosabei Estate Natural Dryer Mouth (the world's freshest tasting green with herbaceous notes of sweet floral and light eucalyptus).

• Sweets are complemented by a sampling of The Plaza Reserve white teas of a Kenya Silverback (Great Rift Valley offers a  light honey, roasted nut with vanilla notes), and a Ceylon Adam's Peak (a sacred white leaf hints at plum, peach, and baked biscuit), or caffeine-free infusions of The Plaza's custom blend Montebello Apple Spice (juicy herbal notes of sweet apple, roasted cinnamon, and ginger), Washington State Organic Cascade Peppermint, Egyptian Organic Chamomile (the Nile Delta silt produces an aromatic, fruity chamomile with honey tones), and South Africa's Tuscan Pear Rooibus (from the red bush plant, high in antioxidants, smooth wide floral notes of Tuscan pear and honey).

• Thinly sliced lemon and limes for those with a Caribbean taste, are presented on a separate small tray. As no detail is too small, milk for your tea may be served warm on request.

Due to the quantity of menu selections, a second serving of sandwiches and savories are not passed again.

There is indeed a very special menu for the little one's. After all, one never knows when Eloise™ may pop in for tea and say "Tea, tea, tea, charge it, please!"

Afternoon tea in The Plaza's Palm Court is an attainable luxury!

The Plaza Hotel
Fifth Avenue and 59th Street
New York, NY

Website:  http://www.fairmont.com/thePlaza

Telephone:  (212) 759-3000

Palm Court Afternoon Tea daily, from 2:00 p.m. to 5:00 p.m.

Reservations required.

Smart Casual (No jeans, no T-shirts, sneakers, or flip-flops please).
 

I would like to say it has been a remarkable journey of collaboration to bring a new standard of excellence to the afternoon tea program. Afternoon tea is an occasion to celebrate the timeless tradition of civility, good manners and community. One would be pleased to discover the commonality we share with our international neighbors through our mutual love for the rituals that tea has to offer. As tea has been a welcome sign of hospitality, The Plaza, a landmark New York institution, welcomes all to the Palm Court. Maintaining a standard of excellence for more than a century, The Plaza is New York at its best!

Wishing you Happy Tea Travels!™ Ellen Easton

Check out more of Ellen Easton's articles and recipes called Tea Travels™.