The largest ever gingerbread house in the lobby of the Fairmont Hotel in San Francisco is a three-story Victorian with an arched entry, corner quoins, moldings, decorative brackets, balconies, and a patterned tile roof.
Nutcracker and teddy bear can be seen through its windows, as well as a train loaded with striped candy canes running in and out of a tunnel along the frozen lake. The lake is surrounded by sugar-glaze snowy mountains with roaming deer and a flock of penguins sliding down one after another like in a stop motion animation.This fairy tale wonder, made of 7,500 hand-cut gingerbread bricks and 1,200 pounds of sugar icing, is a joined creation of the Fairmont Executive Chef jW Foster and Pastry Chef Stephen Sullivan, adorned with 650 pounds of marshmallows, jellies, lollipops, and licorice to be repaired and replaced as needed throughout the winter holiday season.
The historic hotel lobby also features a 23-foot Christmas tree with gold and blue ornaments, the Molinari Family Nutcracker Collection on loan from the San Francisco Ballet, and kids’ nook with tables and chairs, a mini-tree and a mail box to accept letters to Santa – written here at the nook, or inside the gingerbread house.
The walkway under the house leads to the Laurel Court Restaurant & Bar, where holiday menu preparations are underway.On a regular menu, served daily, don’t miss Fairmont Lifestyle Cuisine dishes, marked with a green leaf symbol.
Lifestyle Cuisine program, recently launched by Fairmont Hotels and Resorts, creates nutritionally balanced dishes with fresh, locally sourced and mostly organic and sustainable ingredients. It follows all and any dietary requests from the diners, be it vegetarian, vegan, gluten-free, or low-fat, low-sodium, low-sugar, etc.
Heirloom tomato bruschetta is made with Fairmont Farm tomatoes and Bellwether Creamery ricotta cheese on a delicate walnut crostini, garnished with mache salad.
Spicy mussels are fresh and plump, and come in a thin and hot sambal broth made with lemongrass, ginger, garlic, and cilantro, with grilled baguette slices on a side.
Curried bean and aubergine stew of garbanzo beans and grilled slices of eggplant is nicely balanced by coconut milk and grilled flatbread with mango chutney.For the seasonal festivities, the Fairmont has an array of special culinary celebrations:
The annual Nutcracker Holiday Tea, presented by the Fairmont San Francisco in partnership with the San Francisco Ballet, also offers a Children’s Package complete with Nutcracker trinket and a gingerbread cookie to decorate with the help of the Nutcracker Soldier.
A special three-course Christmas Eve Dinner at Laurel Court will include a holiday cocktail or mulled wine. Christmas Eve Dinner at Tonga Room & Hurricane Bar will have a special menu for the evening, while the regular menu will be served in both restaurants.
On Christmas Day, there will be Champagne Brunch Buffet in the Crown Room with spectacular city views, a jazz trio, and photo ops with Santa; a five-course dinner at the Laurel Court, and a special menu dinner at Tonga Room.To end 2011 and meet 2012 with style, there are more holiday parties planned at the Fairmont San Francisco for the New Year’s Eve:
New Year’s Eve Dinner and Dancing in the Crown Room. The black tie package includes a seven-course menu with wine pairings, a full bar, party favors and dancing to live music, and the Balloon Drop at midnight.
New Year’s Eve Dinner at Laurel Court Restaurant & Bar. A five-course dinner and live jazz music.A Totally Tiki New Year’s Eve at Tonga Room & Hurricane Bar. A Luau Buffet or a Tiki Lounge Party package – an a la carte cocktail and appetizer menu. Both options include party favors, dancing to the Island Groove Band and a champagne toast at midnight.
The gingerbread house will be on display through January 1, 2012 at the Fairmont San Francisco, 950 Mason Street, SF.
For more information on all dining options and to book reservations, call 415-772-5000 or visit www.fairmont.com.
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