Today in its lobby, The Ritz-Carlton unveils a Christmas gingerbread village measuring a whopping 6 by 8 feet and featuring 10 buildings (some as tall as 2 feet), landscaping, figures and even a train. Executive pastry chef Simone Faure and her staff assembled the village yesterday for display throughout December at the Clayton hotel. The festive holiday creation involved 240 egg whites, 160 pounds of confectioners’ sugar, 120 cups of flour, 80 eggs, 53 cups of brown sugar, 30 cups of butter, 20 cups of molasses and hundreds of jelly beans.
Hansel and Gretel would go ape.
This article appears in Dec 1-31, 2009.