The Plaza: Celebrating Fifty Years of Food Excellence

There are food trends that flame out in two or three years and even less, and timeless classics that remain top-of-mind for generations. The Plaza is one of those long-running institutions driven by its single-minded commitment to excellent food, now celebrating a historic milestone...

Established back in 1965, The Plaza celebrates fifty years of classic cuisine anchored by its signature Premium Baked Ham and Premium Roast Corned Beef. And fifty years later, it just gets better... 

At the helm of The Plaza Catering's operations are Mrs. Millie A. Reyes, President and CEO; and daughter Karla A. Reyes, Business Development Manager (L) for The Plaza Premium Baked Ham, Go Gourmet, and Chick-A-Go, The Plaza's gourmet concepts. In a pre-anniversary preview, the Plaza's iconic dishes take centerstage...

That evening, The Plaza's signature touch was apparent, from the elaborate and elegant table settings to the intricate appetizers. Cocktails were also served, including premium single malt. Nothing but the good stuff. It is, after all, a historic milestone for The Plaza... 

Appetizers like the Prosciutto-Wrapped Asparagus were served during the pre-dinner cocktails...

...along with The Plaza's indulgent Caviar Blinis (L), thin, bite-sized crepes topped with caviar; and the colorful, vibrant, and flavorful Salmon Pinwheels (R). With fifty years of experience, The Plaza takes catering to a whole new level, with a complete menu from starters to mains and desserts, for fifty or even a thousand guests. 

The Plaza is known to have popularized the "smorgasboard" or buffet concept back in the 1960's, and has since become a favorite among the metro's elite as well as both local and foreign dignitaries. At the spread, The Plaza featured its popular Smoked Tanguingue with Dill Mustard Sauce topped with onions, with each slice delivering fresh and clean flavors with just a whisper of smoky hint, capped by the creamy dill mustard sauce.

The parade of flavors continued with The Plaza's newest dish, the rustic yet elegant Smoked Lengua with Cream Sauce, Mushrooms, and Olives. The rich flavors of the tender beef are perfectly complemented by the equally rich and buttery cream sauce, with the olives adding a sharp and contrasting note for balanced flavors.

Two pasta dishes were also served that evening, including The Plaza's Angel Hair Pasta with Seafood Pomodoro (L) and Garlic Chorizo (R), each one distinct from the other with its own set of unique flavors. Then, The Plaza's iconic main dishes were laid on the spread...

The Plaza Premium Roast Corned Beef, an impressive and tender slab of beef, remains one of The Plaza's most popular dishes. One look, and you immediately know why...

...each tender slice brings with it distinct and flavorful beefy notes, with just a subtle layer of briny hints to complete the flavor. It's a dish that adds a celebratory vibe to any feast, and The Plaza does it so well. A few more slices, paired with a premium single malt on-the-rocks, and it just can't get any better than that.

But it does. The other iconic dish from The Plaza is then served, the dish that solidified its position in the catering scene for generations. The Plaza Premium Baked Ham served with four sauces, including Premium Glaze, Gutsy Garlic, Sweet Mustard, and Wasabi Mayo, is proudly displayed at the spread. As The Plaza Premium Baked Ham is delicately carved, glimpses of the juicy pink center sends your senses to overdrive. The delicate flavor of the tender pork are punctuated by layers of sweet and salty notes, and great as is. The Plaza also offers four kinds of flavorful sauces, adding even more flavor to the signature dish.

The Plaza Premium Baked Ham is also served in Pan de Sal (L) and the Pan de Sub (R), a 10-inch sub for a light meal on-the-go. Drizzled with the Premium Glaze, the sweet and mildly tart notes of the sauce adds that flavorful punch with every bite. As is, with pan de sal, bread, or even rice, The Plaza Premium Baked Ham does the job.

The Plaza also featured more new dishes that evening, including the Cured Pork Knuckles, fried to a delicious crisp, served with sauerkraut, mustard and marble potatoes. The tender and juicy pork contrasts with the light and crisp layer of crackling, seasoned just enough for rich flavors, capped by the bold notes of mustard. In between bites, go for some sauerkraut and marble potatoes to complete the flavors. The dish is available either boiled or fried, adding a unique German-inspired touch to the feast.

The classic Chicken ala Kiev, prepared in the signature Plaza style, on creamy mashed potatoes. This one's a childhood favorite, and slicing a well-made Chicken ala Kiev, from the crackling sound of the crispy outer layer to the melted butter oozing out from the tender and juicy boneless chicken breast still amazes me. And The Plaza faithfully recreates all these with their version of the dish. The melted butter adds an indulgent richness to the juicy chicken, with the crisp layer of breading adding contrasting texture and flavor. It's dishes like this that have endeared The Plaza for generations.

The pre-anniversary preview was capped by The Plaza's indulgent Salted Caramel Cheesecake (L) and Decadent Chocolate Cake (R), great with a cup of freshly brewed coffee, or another glass of single-malt. Other desserts served that evening included the equally indulgent Croquembouche and a Mango and Strawberry Crepe Bar.  

One more glass of premium single malt for the road. For the past fifty years, The Plaza has clearly made its mark as the country premier catering establishment. And that evening, The Plaza is more than ready to satisfy the next generation of diners with their line of timeless and classic dishes.

For orders, bookings and inquiries by The Plaza Catering, please call 729-0001 to 03 or email at info@theplazacatering.com.

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