By Terry Trucco
Spring and its holidays are about new beginnings, and what’s more renewing than a new hat?
Three fetching Easter bonnets perch on a flower-garnished hat rack atop a table on the mezzanine landing at the Peninsula New York, located (aptly) on Fifth Avenue for all you fans of the Irving Berlin movie and song “Easter Parade.”
They look good enough to wear. But the twist is they’re good enough to eat, created from 25 lbs. of chocolate and 12 lbs. of sugar pastilage by Executive Pastry Chef Deden Putra and his able team.
Each year, Putra & Co. come up with an edible ode to spring (and given the winter’s we’ve had, amen). Peninsula General Manager Jonathan Crook suggested Easter bonnets this time.
Putra responded with a trip to Michael’s arts & crafts shop, where he and his assistant Irene Widjaya chose three fetching chapeaux. They crafted sugar molds to guarantee full-size chocolate versions then got to work decorating. (more…)