They say too many chefs can ruin the broth, but the Leading Hotels of the World took its chances. The group, which markets a slew of top-notch international hotels, served dishes from 11 different chefs--all from high-profile restaurants--at its Leading Restaurants of New York gala dinner. The event was a benefit for City Harvest, the nonprofit that gathers unused food from restaurants and caterers, and delivers it to organizations that serve the hungry. (Keep them in mind the next time you're planning an event that might have leftovers.)
After an hour of cocktails in the Waldorf=Astoria's Hilton Room (with its grand green marble and gold wallpaper), the crowd of hospitality folks crossed the hotel's grand entrance area to enter the Empire Room (with its blue and gold drapes), where dinner was served. Before the five-course meal, Paul McManus, the Leading Hotels' president and CEO, introduced Julia Erickson, City Harvest's executive director, who spoke to the group about the nonprofit's mission.
The tables were set with special custom-made plates from Rosenthal that had the evening's menu and signatures of the participating chefs printed on them. After the first two courses, the waiters removed the plates, and guests found them in their gift bags at the end of the night.
The event was mostly about the food, which was prepared by chefs from Adrienne at the Peninsula, the Post House at the Lowell, 55 Wall at the Regent Wall Street, Vong, the Oak Room in the Plaza, La Regence at the Hotel Plaza Athenee, Mark's Restaurant at the Mark, Istana at the New York Palace, Peacock Alley at the Waldorf, Daniel and Le Cirque 2000. (Our favorite: the citrus sorbet vacherin, with a crisp citrus meringue and wild flower honey ice cream, from Daniel.)
--Chad Kaydo
After an hour of cocktails in the Waldorf=Astoria's Hilton Room (with its grand green marble and gold wallpaper), the crowd of hospitality folks crossed the hotel's grand entrance area to enter the Empire Room (with its blue and gold drapes), where dinner was served. Before the five-course meal, Paul McManus, the Leading Hotels' president and CEO, introduced Julia Erickson, City Harvest's executive director, who spoke to the group about the nonprofit's mission.
The tables were set with special custom-made plates from Rosenthal that had the evening's menu and signatures of the participating chefs printed on them. After the first two courses, the waiters removed the plates, and guests found them in their gift bags at the end of the night.
The event was mostly about the food, which was prepared by chefs from Adrienne at the Peninsula, the Post House at the Lowell, 55 Wall at the Regent Wall Street, Vong, the Oak Room in the Plaza, La Regence at the Hotel Plaza Athenee, Mark's Restaurant at the Mark, Istana at the New York Palace, Peacock Alley at the Waldorf, Daniel and Le Cirque 2000. (Our favorite: the citrus sorbet vacherin, with a crisp citrus meringue and wild flower honey ice cream, from Daniel.)
--Chad Kaydo
The tables were set with flowers from Atlas Florist and special custom-made plates from Rosenthal.
The customized plates included the evening's menu and the signatures of the participating chefs.
Dinner was served in the Waldorf=Astoria's Empire Room.
Swing Street, a jazz ensemble booked through the Starlight Orchestras, performed jazz standards during dinner.
