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Fall Gala Season Underway at The Plaza’s Grand Ballroom Simple, delicious ingredients highlight the fall menu

New York, NY (September 9, 2009) – This fall, The Plaza’s Grand Ballroom continues its reign as one of the most important venues in the city for high profile charity and social events. Beginning later this month, this newly restored, elegant landmark will host a veritable Who’s Who from the world of philanthropy, entertainment, culture and the arts.

Highlights of the Fall 2009 Season include:

  • New Yorkers for Parks honoring the Women of Parks including Better Midler and Ann L. Buttenwieser – September 28
  • Museum of the City of New York Gala sponsored by Fendi – October 6
  • World Monuments Fund Hadrian Awards Celebration – October 15
  • Children’s Cancer and Blood Foundation Breakthrough Ball hosted by Charles Grodin and honoring singer Toni Braxton – October 20
  • French Institute/Alliance Française Tribute to Pierre Berge – November 2
  • The Aspen Institute honors’s Jeff Bezos – November 5
  • Lighthouse International Fund Raising Dinner – November 10  

Like many before them, these illustrious organizations have selected The Plaza Grand Ballroom not only for the unique experience, but also for the Plaza’s commitment to sourcing fresh seasonal ingredients, particularly from Katchkie Farm in Upstate New York. In addition, no other location can match The Plaza Grand Ballroom’s storied history, impeccable attention to detail and gracious service all delivered in an elegant and understated manner.

Chef Chris Harkness of the Grand Ballroom at The Plaza and his 85-person culinary team enliven charitable and social events with their impeccable sense of great food with beautiful presentation.

Menu highlights for the fall season include: Herb Roasted Duck Breast with Sour Cherry Quinoa; Sautéed Katchkie Farm Greens and Roasted Citrus Demi Glaze; Pan Seared Black Cod with Giganta Bean and Katchkie Farm Tomato Stew. Desserts include: Dark Chocolate and Pumpkin Cheesecake and Warm Gingerbread Pudding with Banana Mousse. Visit for a selection of recipes.

“As a response to client preferences we’ve eliminated additions like caviar and truffles in favor of perfected, stand alone dishes with excellent presentation,” says Chef Harkness. “We’re focusing on simple, delicious ingredients and heightening them. It is reflective of the increased interest and demand of our patrons for more comfort food and this is just the season to move in that direction.”

“The familiar, yet classic dishes in combination with the New York City landmark status and neo-classical décor of the Grand Ballroom all pull us back to a simpler time making it an ideal location for any special occasion or event,” adds Mike Warren, director of sales, CPS Events at The Plaza,
According to Warren, the recent renovation preserved the original design of the Grand Ballroom while enhancing lighting and new state-of-the-art sound equipment systems to meet the needs of today’s clients. The Plaza Grand Ballroom can comfortably accommodate 450 seated guests and 600 for cocktail receptions.

For more information, menus and photos, please contact Stuart Cohen, Harriet Weintraub or Cate Evans at HWPR 212.935.1558 or