with Upper Story by Charlie Palmer Executive Chef Fernando Marulanda
Aureole Wine Tower
Chef Fernando Marulanda
Upper Story by Charlie Palmer is Chef Charlie Palmer’s premier private event destination located on the 14th floor of New York City’s iconic D&D Building. To say “come for the views and stay for the food” is no exaggeration. This easily accessible midtown space is ideal for social and corporate functions, able to accommodate cocktail receptions for up to 300 guests or seated meals for 180.

With a modern yet classic design, Upper Story offsets a soft color palette with dark nuances that complement both the daytime and nighttime views beyond its 1,000-square-foot balcony. Offering thoughtful menus, flawless service, and creative ideas for events of all shapes and sizes, Upper Story makes planning your next event a cinch.

Here, Executive Chef Fernando Marulanda plans your next summer luncheon or soirée for friends. Great ideas, tips, and simple, light dishes full of color and care are guaranteed to get you working on that invitee list tonight!

For more information about Upper Story, go to upperstoryny.com.

Eating Al Fresco
  • Serving a salad? Bring out all the ingredients in separate containers and mix on site à la minute.
  • Spoons and a cheese knife are a must. Used in combination, you can serve and eat with them, especially if it’s a small group out on the grass.
  • Tightly wrap items you are taking to an outdoor event, and refrigerate the night before. You’ll find that ingredients like cheese and cuts of meat for a charcuterie board retain the cold well until ready to serve. Ice packs are welcome in a well-insulated fabric bag.
  • Approach summer dishes with the law of diminishing return: smaller portions with more combinations and variety, so as to not exhaust the palate. And take advantage of all that is fresh in summer.
Light and Bright Salad Dressings
Cucumber and Fennel
Cucumber, shaved fennel, lime juice, and walnut oil create a nutty, light, and refreshing dressing that lifts any greens.

Crème Fraîche with Mint and Lemon Zest
Just mix in a bowl. Simple, straightforward, tart, and refreshing. Thin it out as much as you like with some rice vinegar. Toss it on your favorite greens or grilled summer vegetables.

Spices to avoid
Summer Sides
Create versatile dishes that you can serve warm, chilled, or ambient, like the almond and green bean dish pictured here.
  • Grilled vegetables like eggplant, zucchini, and yellow squash work well with peaches and fruit. Add a handful of roasted almonds and a drizzle of balsamic.
  • Pair roasted red peppers or Spanish piquillo peppers with Manchego cheese, crumbled walnuts, and a dollop of acacia honey.
  • Create an updated version of a Caprese salad with roasted yellow peppers, pistachios, and a little pistachio oil and balsamic, in addition to fresh tomatoes and mozzarella, with a dusting of fennel pollen.
Color me Delicious
Asparagus with a brushstroke of hollandaise sauce across it is pretty enough to eat with your eyes.
Try these equally eye-popping dishes:
  • Purple asparagus with a garnish of long, julienned yellow carrots.
  • White asparagus with a lavender chantilly for a strong contrast in colors and flavors.
  • Tricolored cauliflower and pickled red onions.
Starch Substitutes
Try these alternatives to baby potatoes, dressed simply with salt, pepper, and olive oil.
  • Purple and yellow corn salad dotted with peas, cotija cheese and sour cream, and a cilantro garnish. Enjoy this salad in ambient temperatures.
  • Black barley paella filled with staples like chorizo, chicken, shrimp—or all three!
Perfect Pairings
Aureole Drinks
Lighter dishes or salads and a cucumber agua fresca spritzer

Potatoes and rosé

Green beans and a sparkling wine

Asparagus with a Chardonnay or Chianti

Sweet Endings
Aureole Drinks
Add flavors to a clean palate pleaser, like a crème brûlée. Edible flowers bring pleasure to the eyes, but not much flavor. Add micro greens to any dish, hot or cold, appetizer or dessert. Think micro mint for desserts, fresh herbs like tarragon or basil for a fruit salad, with honey and sea salt. Reduced balsamic can round out the flavor of any dish. Throw a crumble of some sort for texture, even on ice cream.
Roasted Beet
I created this dish as an homage to Chef Palmer from one of his cookbooks, Great American Food.
—Fernando Marulanda
Roasted Beet and Goat Cheese Gateau
Roast the beets. You can use golden beets with red beets, if you like. Simply place them in a roasting pan with olive oil, water, red wine, salt and pepper, and rosemary. Roast at 450°F for about 1 hour or until you can skewer them without resistance. Cool and slice as thick as you want. Cut out rounds with a mold.

Whip the goat cheese or any other cheese you prefer.

Build, alternating beets and cheese, and add a topping.

Using this recipe as a guide, create other dishes by layering vegetables. For example, make a vegetable lasagna. Use eggplant (dark), zucchini (green), yellow squash (yellow), whipped ricotta (white), and tomatoes (red). Compress and add a topping. Sauce the plate before placing the lasagna on it.
Beef Wellington
Beef Wellington
with endive and arugula salad
Ingredients
14 oz filet of beef
Salt and pepper to taste
Olive oil for searing
8 oz mushrooms of your choice for duxelles
6 slices of prosciutto or Serrano ham, thinly sliced
8 oz sheet of puff pastry, rolled out
2 egg yolks, beaten for egg wash
Method
Season the filet with salt and pepper. Sear with olive oil for color, about 15 to 20 seconds on each side. Set aside and cool.

Chop mushrooms in a processor and cook down in a pan to release their natural moisture. Set aside and cool.

Using clear wrap, shingle the ham, overlapping each other every ½ to 1 inch.

Add mushroom duxelles on top of the ham to cover completely.

Place cooled filet on the bottom part of the clear wrap closest to you. Roll away from you while tucking tightly as you roll. Set aside and cool to retain form.

Unpack the filet. Place it on the puff pastry the same as before, with the ham, and roll tightly.

Beat egg yolks and brush the puff pastry. Wrap the filet and slice decorative designs on the pastry.

Preheat oven to 400°F and cook for about 20 minutes, depending on your oven, to an internal temperature of 115°F.

Slice and serve. Make a light accompanying salad with seasonal greens of your choice, and dress lightly. Add seasonal fruits such as grilled peaches.

Sweet Endings
Aureole Drinks
Add flavors to a clean palate pleaser, like a crème brûlée. Edible flowers bring pleasure to the eyes, but not much flavor. Add micro greens to any dish, hot or cold, appetizer or dessert. Think micro mint for desserts, fresh herbs like tarragon or basil for a fruit salad, with honey and sea salt. Reduced balsamic can round out the flavor of any dish. Throw a crumble of some sort for texture, even on ice cream.