- Cream of Wheat invented (1893)
- Cream of Wheat introduced (1893)
New York City Hotel Opens Après-Ski Lodge
Morgans Hotel Group
Morgans Hotel Group
Recipe of the day
Those who want to enjoy après-ski lounging without having to actually ski or head out of town can get the same experience at Hudson New York’s Private Park, the hotel’s miniature version of Central Park situated in the center of the hotel’s elevated lobby.
The Morgans Hotel Group property has erected the Hudson Lodge, its first-ever outdoor ski lodge and urban ski resort-themed bar, inside the Private Park. The 1,500-square-foot bar is located within a heated, 50-foot tent decked out in ivy-covered walls, fur rugs, and taxidermy animals. A wooden bear greets guests at the door of the bar, which was inspired by Canadian ski town Mont Tremblant in the Lauretian Mountains in Quebec. Sheepskin throws, vintage toboggans, and snowshoes populate the space, and there is a nightly "snowfall," which adds to the ski lodge theme.
Ski resort-inspired cocktails and snacks are part of the après-ski experience. Executive chef Jasper Schneider’s menu includes green chile fondue with cave-aged Gruyère, Comté, Appenzeller, Brooklyn Lager, burnt garlic, onions, pork, and tomatillos; chipotle brisket chili made with white Cheddar, onions, and sour cream; Mexican hot chocolate and salted caramel fondue made with marshmallows, graham crackers, strawberries, and banana bread; S’mores grilled cheese with Nutella, ricotta, Gruyère, Cheddar, and maple syrup; and chocolate peanut butter and caramel cookies.
Steve Olson has created a cocktail menu of warm winter classics like hot toddies and non-alcoholic hot chocolates. There space includes a hot chocolate bar with an array of toppings like crushed candy canes, chocolate pretzel dust, burnt marshmallows, and gooey cookie dough. Beverages include hot chocolate made with Oaxacan chocolate, chile de arbol, Vida mezcal, Kahlúa cream, and chocolate mole bitters; a hot buttered rum toddy made with Bacardi, cinnamon, clove, and lemon; and Beso de Chocolat made with Rumplemintz and topped with whipped cream and crushed Peppermint Patties.
Local winter brews like Ommegang Hennepin and Brooklyn Brewery Winter Ale are also available. Bottle service at Hudson Lodge is presented in a wintery fashion, with bottles presented in frozen blocks of ice with homemade simple syrups, such as Five Spice (star anise, cinnamon, clove, rosemary, and ginger) and Red Hot (Red Hot candies and peppermint candy canes).
Lauren Mack is the Travel Editor at The Daily Meal. Follow her on Twitter @lmack.
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