By Terry Trucco
Whenever a holiday rolls around I make it a point to stop by The Peninsula hotel on Fifth Avenue. New York has no shortage of hotels that indulge in full-throttle decorating, but no one does it quite like the Peninsula. Or as often.
So here we are at Easter, and the Peninsula’s Art Nouveau lobby is awash in flora, fauna and, best of all, chocolate. The latter comes courtesy of Executive Pastry Chef Deden Putra, a man who looks upon sugar fondant and white chocolate the way Rodin viewed clay. (more…)