Happy 50th Anniversary to The Plaza.
I’ve known Tita Millie since I was a kid since the Plaza was a favored caterer of the family. And recently I met Karla who is 29 years old and the COO ( Child of Owner haha!! ) of the company. She has injected a lot of new ideas and implemented many new dishes. She’s so much fun. They are also my fellow writers at the Philippine Star. More power to Tita Millie and Karla Reyes and here’s to more years of success! 
Richard Antonio, an old timer of the Plaza! I would always see him in the caterings and now he has white hair! White hair means loyalty 🙂
He took me to this table that had old scrapbooks that were very delicate as they were quite old and they contained newspaper clippings!!
My Mom!!!
They catered for the bridal shower of my Mom at the Willow Court which is a restaurant that was part of their events complex in Makati many years ago
And they catered for my parents’ wedding 48 years ago and our wedding 20 years ago!
We visited Tita Millie and Karla in their home and when you enter, there is a collection of elephants!! The trunk has to be going up which means luck and prosperity 🙂
They served us the best of their best and the food that will be part of the Best of the Plaza promo menus
COCKTAILS:
Smoked Salmon Pinwheel Prosciutto, wrapped Asparagus, Caviar Blinis and
Spinach & Mushroom Quiche
Smoked Tanguingue with Dill Mustard Sauce Condiments: onions, chopped eggs, lemon, capers
Lettuce with Brie and Strawberry Vinaigrette
Angel Hair pasta with 2 kinds of sauce:
Seafood Pomodoro and Garlic Chorizo
In 1965 when The Plaza @theplazainc first opened, Dari Creme asked their Swedish Chef, Chef Gosta Pettersson, to use Dari Creme in a tv commercial
and he chose the dish Chicken Ala Kiev and that was when Chicken Ala Kiev was introduced in the Philippines. Thank you Chef Gosta!!
I LOVE CHICKEN ALA KIEV! You can buy this frozen at the Plaza and you can cook when needed! YAY!
The famous Plaza ham! My favorite part is the top – the honey glazed top
More trivia – the Plaza ham was only available in their catering but in 2006 they made it available in kiosks in malls. That was the project of Karla 
3 ways to serve the ham! 3 kinds of bread!
Karla launched the 10 feet pandesal sub with 150 grams of ham for P 350.00. That was the wish of her Lolo before he passed away and she implemented it! Way to go Karla!!! 
Decadent Chocolate Cake, Salted Caramel Cheesecake and Croquembouche
Crepes Station – Mango and Strawberry
Smoked Lengua in cream sauce from the Plaza The thinly sliced Lengua is under the pile of chorizo, olives and cubes of ham.
YUM! Cured pork knuckles with red cabbage or sauerkraut served both boiled or fried
As they celebrate their 50th Anniversary They are offering special promo menus for P50,000 for 50 people with all the best dishes of The Plaza! 
Rod Malabrigo Restaurant Manager was there and worked in Prince Albert for 30 years together with Francis Felipe who was Restaurant Director and retired 2 months ago.
Lunch with the New Yorkers – Jerome and Sam
I arrived and everyone had finished eating – this was Jerome’s Roast beef haha!
They had a Menu of the day which Sam had
This cute 9 year old kid is Iago @iagodelro son of @thecrazycook_ph He reminds me of my Chef Javs when he was that age – a gourmet that loves to eat and cook 🙂 who wouldn’t be if you’re the son of Carmina @thecrazycook_ph ? This lunch he ordered escargot? and Crepes samurai
Chocolates 🙂
More chocolates 🙂
They bake German cookies using the secret recipes from their Grandma and aunt. The first day is preparation of the dough, the next day they form the cookies and bake some 
then more baking on the 3rd day. While they bake they watch movies. They give the cookies to family and select close friends. They even made a cookbook containing all the recipes!
They made it so they can pass it down to the next generation!! What a nice tradition!!!!! 
Ingredients needed 🙂 ( A page from the cookbook )
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