“We by no means need individuals to really feel like they’ve to depart.”

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One individual’s cocktail get together is one other individual’s feast. That is actually the case at Robin Standifer and Stephen Alesch’s residence in Montauk, Lengthy Island, the place the vacations start with a “Associates Day” in late October, adopted by a harvest celebration in November, and culminate in festive gatherings all through December. Holidays problem the established order of entertaining; “It’s a must to make it extra glamorous and plentiful,” Ales says of the country, refined palette he and Standifer create exterior, regardless of the season.

Robin Standifer (left) and Steven Alish at their home in Montauk, New York
Robin Standifer (left) and Steven Alish at their residence in Montauk, New York © Weston Wells
Poached pear with rose and vanilla
Poached pear with rose and vanilla © Weston Wells
Alex Crowder, founder of Flora Field Studies
Alex Crowder, founding father of Flora Subject Research © Weston Wells

The mixed assortment represents the duo’s huge artistic world: Alex Crowder, a florist, created a wreath of cushions, berries and clematis sourced from a Montauk property, whereas Alison Attenborough and Colin King – each designers – introduced their artistic sensibilities to the present. Specialty cocktails, together with a Calvados and Champagne coupe garnished with lime blossom, and a rosehip hibiscus cocktail with ice cubes infused with rosemary, pomegranate and cranberry, get the get together began in surprising methods.

White oak table topped with RW Guild glassware and crockery
White oak desk topped with RW Guild glassware and crockery © Weston Wells
From left: King, Federica Millan, Roman & Williams Vice President of Business and Strategy, Crowder, Eleven Berg, Obi Omojola and Standifer
From left: King, Federica Millan, Roman & Williams Vice President of Enterprise and Technique, Crowder, Eleven Berg, Obi Omojola and Standifer © Weston Wells
Communications consultant Sarah Nutkins and interior designer Colin King
Communications guide Sarah Nutkins and inside designer Colin King © Weston Wells
Champagne served in an ice bucket filled with rosemary, bay leaves and crab apples
Champagne served in an ice bucket stuffed with rosemary, bay leaves and crab apples © Weston Wells

A surprising slab of white oak, designed by Standefer and Alesch, serves because the centerpiece—an “artwork set up piled excessive with apples, hydrangeas and bulrushes—all from our land,” Standefer says of the “inexperienced room” she oversees. Choices embody sharp cheeses from Vermont, honeycomb from native beekeepers, figs full of mascarpone and drizzled with honey, towers of oysters galore served on an RW Guild plate designed by Hemi Lee, and poached pears garnished with pistachios and vanilla.

Alice and Standifer at their home in Montauk
Alice and Standifer at their residence in Montauk © Weston Wells
Standefer and Alesch's guests toasted outdoors
Standefer and Alesch’s company toasted open air © Weston Wells

The open fireplace pit will not be solely characterful — with the scent of juniper trunks permeating the air — but it surely’s additionally sensible for Alesch, a fan of open-flame cooking. “We would like any get together to be immersive,” Standifer says. “And we by no means need individuals to really feel like they’ve to depart, so even when it is billed as a cocktail get together, we’ll have a four-course dinner, proper all the way down to the flame tart that Stephen cooks on the tiles,” she says.

Mascarpone stuffed figs with honey drizzle, roasted oysters, rose and vanilla poached pears.
Mascarpone stuffed figs with honey drizzle, roasted oysters, rose and vanilla poached pears. © Weston Wells
From left: Eleven Berg, Obi Omojola and Alex Crowder
From left: Eleven Berg, Obi Omojola and Alex Crowder © Weston Wells
Alison Attenborough's moist gingerbread cake with caramelized poached pears and salted Calvados caramel.
Alison Attenborough’s moist gingerbread cake with caramelized poached pears and salted Calvados caramel. © Weston Wells

Nothing is wasted on the finish of the night. “We divide up no matter is left over — particularly the cheese, which we wrap in parcel paper — and ship our buddies on their manner,” Standifer says. “We’re sustainable from meals to surroundings and that’s vital to us. For instance, the attractive wreath… I’ll maintain it for the squirrels to eat!”

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