Radisson New Rochelle Hotel Offers Choice of Three Packages to Celebrate New Year’s Eve
There will be something for everyone to celebrate New Year’s Eve at the Radisson New Rochelle Hotel. The conveniently located hotel at One Radisson Plaza in downtown New Rochelle will offer revelers a choice of three packages including gratuities and taxes to ring in 2012. All include dinner, full open bar until 2 AM, a 70’s Disco Phunk Phenomenon, party favors, champagne toast, midnight balldrop and complimentary parking.
The first package, which will be held in the City Chow House, is an all inclusive, five-course, five-star tasting menu at $150 per person from 9 PM until 3 AM. On arrival, guests will enjoy passed glasses of champagne as well as hors d’oeuvres including gougere, west coast oysters and spicy bloody mary, corn blini American sturgeon caviar and lamp lollipops.
The first course is pan roasted diver scallops; second course, warm loch duart salmon; third course, honey glazed duck; fourth course, coca cola and rioja braised short-ribs and fifth course, espresso flan, almond cheesecake pop and profiteroles. The package also includes a 3 AM breakfast including scrambled eggs, home fries, bacon, sausage, bagels and coffee.
The second package will be available from 10 PM until 3 AM in the City Lounge at $75 per person. It too begins with an hour of passed d’eouvres including assorted chorizo in puff pastry, sweet and sour tiny meatballs, chili glazed chicken skewers, gorgonzola stuffed olives and vegetable spring rolls, gazpacho shooters and mini grilled cheese and brioches.
There will also be a carving station for New York strip loin with red wine au jus as well as a pasta station offering rigatoni and farfalle with arriabiata or pesto cream and a mashed potato station including 14 toppings. Breakfast at 3 AM is also included.
The third package will be available from 8 PM until 1 AM in the Empire Ballroom, also $75 per person. It starts with a cocktail hour and passed champagne, red and white wines and the same hors’ oeuvres as in the second package. A complete dinner buffet includes a mixed garden green salad; hand carved porchetta served with apple sauce and calvados port jus; tri-colored tortellini with prosciutto, peas, tomato Parmigianino and basil cream; slow braised beef brisket with aromatic vegetables and red win au jus; hunter style chicken cacciatore; Sicilian eggplant, pepperoni, fresh ricotta, pesto and fresh mozzarella; seasonal vegetables; lentils; home-made mashed potatoes; as well as assorted cakes, brownies and cookies.
For reservations, call (914) 576-3700.
The Radisson Hotel New Rochelle is also offering New Year’s Weekend spa packages including overnight stay in deluxe accommodations.
Radisson Hotel New Rochelle is a 3-star hotel located in downtown Rochelle (Exit 16, I-95) and walking distance to the New Rochelle Metro North Commuter train station. It is a block away from Long Island Sound and steps from local retail and entertainment.
The hotel’s 129 guestrooms are equipped with high-speed internet access, cable TV, refrigerator, coffeemaker, air conditioning, desk, and a private bathroom with complimentary toiletries and a shower/tub combination. It is also equipped with a renovated ballroom and state-of-the-art conference facilities.
Executive Chef Bill Rosenberg Brings Culinary Excellence to Radisson; Shares Techniques Through Video Demonstration
When Bill Rosenberg talks about food, one can see the enthusiasm in his eyes. The former owner of F.I.S.H. Restaurant in Port Chester has been named Executive Chef of the Radisson Hotel New Rochelle as the hotel prepares to re-brand and re-launch its restaurant, currently known as City Chow House.
Rosenberg’s enthusiasm is already apparent in the food being served at the Radisson, and he is looking forward to the bigger changes that are coming soon. The plans have yet to be unveiled to the public, but Rosenberg says restaurant guests can expect an even more social and fun dining experience, beginning this spring.
Rosenberg recently demonstrated the preparation of his acclaimed Exotic Wild Mushroom Risotto, and the video of the event has been getting shared across Westchester and beyond on Facebook, YouTube and Twitter.
Rosenberg says the foundation of a successful menu is great ingredients and a chef’s ability to make each dish multi-dimensional. Rosenberg, a 1992 Culinary Institute of America graduate, creates all of his own recipes, and works hard to utilize the best local and seasonal ingredients.
Rosenberg also wants people to know that his kitchen offers far more than what might be expected from a typical hotel kitchen. “One of our challenges is to get people from the street to come in, and to really recognize that we’re a great place. Sometimes people think that restaurants in hotels are a place where you can get a turkey club, but nothing special. This restaurant is special.”
Rosenberg’s cooking career began long before he attended the Culinary Institute. His interest in food started with him watching his grandmother cook meals in his home as a child. “My grandmother was the most phenomenal cook in the world,” he said. “She taught me a lot of basics.”
Rosenberg, a Port Chester resident, started working in area restaurants at the age of 14, and never looked back. His culinary career includes working as sous chef under Mark Salonsky at City Café in New York City, and executive chef positions at other restaurants, including Dome Restaurant and Vivo Restaurant in Greenwich; Barcelona Restaurant in Stamford; and Two Moons in Port Chester.
The Radisson Hotel New Rochelle has won a prestigious award for renovation excellence in recognition of the significant investment it made last year in upgrading its facilities. Representatives from the only full-service hotel in lower Westchester were on hand today at the annual Carlson Global Hotel Business Conference, Atlantis Hotel, Paradise Island, Bahamas, to receive the honor. Carlson, the parent company of Radisson, is one of the world’s largest hospitality and travel groups.
Thorsten Kirschke, President, Carlson, the Americas, said: “The 2011 award winners are making a difference for our guests, our communities and our company. Each one has earned this distinction by demonstrating a level of enthusiasm and dedication that is an example of the Radisson’s campaign to provide consistently excellent services to all its hotels.”
Colby Brock, an interior designer and the hotel’s food and beverage manager, who has overseen the Radisson Hotel New Rochelle’s $2 million renovation, said: “We are thrilled and honored to be recognized for the improvements we have made to transform the 37-year-old hotel into a boutique-style hotel and to become a model for the Radisson brand. We are one of the first franchised hotels in the world to adopt the Radisson’s new brand initiative.”
One of the criteria for winning the award was maintaining the Radisson’s high Sustained Guest Satisfaction Index (GSI) throughout the renovations and achieving a higher GSI following the improvements. Ms. Brock noted: “This means that we did not compromise our high level of satisfaction while work was being done. Equally important, the positive reaction to these enhancements as measured by the increase in guest satisfaction validates the choices we made to create a more attractive destination for today’s sophisticated traveler.”
Renovations began in January 2011 when Radisson owner and noted commercial real estate developer Peter Brock, and his daughter, Colby, recognized a shift in the profile of his customer to a more sophisticated, jet-setting traveler. The father-daughter team decided that change was in order, and so they initiated the renovation. The result is a new, stylish and contemporary design that has the look and feel of a chic Manhattan hotel.
All 129 guest rooms are now equipped with rich wood furniture, tufted headboards, wool carpet, new window treatments, linens and down-filled duvets and pillows, oversized flat screen televisions, and work stations with WiFi capability. Many offer sweeping views of the Long Island Sound.
In addition, the hotel lobby was re-designed to create a warm, inviting look highlighted with white marble, cultured stone and inlaid wood. Mojo Stumer Associates Architects P.C. served as architect for the lobby make-over.
The guest elevators were also re-designed and redecorated. The beginning phase of the renovation of all guest room bathrooms is underway to create more sophisticated, elegant marble bathrooms with glass shower doors and spa-like amenities.
As part of the renovation, the Radisson’s banquet suites, which can accommodate groups of up to 300 for weddings, Bar/Bat Mitzvahs, confirmations, social events and business meetings, are being given a full makeover, offering a more contemporary feel. The Grand Ballroom will be getting a new carpet and chairs this year. It features cove lighting, wall sconces, a crystal chandelier and warm, neutral colors that provide a beautiful backdrop for any special occasion. The hotel’s three smaller, more intimate event spaces were newly decorated last year.
The Radisson is undertaking another major project by transforming its restaurant into a new trendy dining destination to be named NoMa Social. When it opens this spring, NoMa Social will offer hotel guests and food lovers from throughout the region the perfect place to socialize and enjoy a new Mediterranean menu created by renowned chef Bill Rosenberg, formerly of F.I.S.H. in Port Chester, New York and Barcelona in Greenwich, Connecticut.
“We are pleased to offer our guests new and updated facilities,” said Ms. Brock. “The response to the renovations has been extremely positive. We are looking forward to more with the opening of NoMa Social this spring.”
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