By Terry Trucco
This is shaking up to be the biggest year in memory for good eggs in New York.
First came the Fabrege Big Egg Hunt, which deposited 250 gigantic eggs decorated by artists, designers and bold-face names around town, including at hotels (it ends April 26). And as we zero in on Easter, hotel pastry chefs are proving, once again, that chocolate is a natural companion to the egg.
I always stop by The Peninsula New York when a holiday nears to see what’s new from executive pastry chef Deden Putra, who never lets a red-letter occasion go by without creating something witty, like life-size lollipop reindeer or a gigantic white chocolate snowman.
This spring the Peninsula pulled out all the stops, with an enormous garland of flowers framing the entry and two big eggs from the Big Egg Hunt on view, including one – colored yolk yellow and white – crowning a limousine parked in front of the hotel. (more…)