Flower Magazine

SEP-OCT 2018

Browse "flower" to learn techniques from established and up-and-coming designers, be inspired by the floral decor of weddings, galas, and flower and garden shows, and infuse your lifestyle with chic floral fashion and home decor.

Issue link: http://digital.flowermag.com/i/1013720

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Page 55 of 91

CLOCKWISE FROM BOTTOM LEFT: Garden vegetables preserved by Wendy and Chris • The main course looks irresistible on Royal Copenhagen plates set on Wendy's grandmother's Victorian chargers. • Lidey Heuck and Robin enjoy a light moment as Lidey prepares her pear and hazel nut cake. • The finished product, garnished with mint, figs, and miniature pears 54 | S E P T E M B E R / O C T O B E R 2 0 1 8 media platforms and recipe testing in the Hamptons, to create original recipes with the bounty from our gardens, just for this party." Immediately, the two chefs, whom Wendy describes as "having no ego," became preoccupied with the task. Robin (who had cooked with Michelin- starred chef Gabe McMackin at The Finch in Brooklyn) and Lidey (who also has a blog called Lidey Likes) exchanged ambitious ideas for the menu. At the same time, Chris oversaw garden primping and Wendy collated lists of disparate tasks. She met with Kristen Jas Vietty, founder of Lunaria Gardens, and the pair settled on a theme of dahlias, lavishly embellished with foraged materials, and colorful pomegranates and persimmons. Son Charlie agreed to take charge of the outdoor Forno Bravo pizza oven and the bar. After months of planning, honing, and revising, a placid October Sunday morning evolved into a bustling, collegial, all-day event of prepping, staging, and feasting. In the kitchen, Lidey set up the clams and spicy breadcrumbs to be finished in the pizza oven, then started on dessert; Robin worked on hearty bourbon-braised pork over polenta; fire-roasted pumpkin with citronette and honey goat cheese; and a green salad with chèvre and nasturtium dressing. Wendy and Kristen fine-tuned table settings, and Mitzie arranged hors d'oeuvres on trays. Lidey's parents, Marylynn Uricchio and Doug Heuck, and her boyfriend, Joe Piscina, chipped in on last-minute tasks. Other guests included stylist Alex Stadler and partner Andy Baker; Walter and Katy Palmer, distillers of Philadelphia-made Liberty Gin; and artisans Brian Foster and Ernie Sesskin of Groundwork Home, who created the kitchen island and the farm table where the feast would take place. Sipping either a pear cocktail made with Liberty Gin or a Manayunk Moonshine concoction with hot apple cider, everyone sampled cheeses, pickles, and summer preserves the couple had canned. Wendy's tomato confit topped Robin's focaccia creation along with roasted Shishito peppers. Around 5 p.m., the feasting began in earnest with the salad, pork and roasted pumpkin dishes and ended with the crescendo of Lidey's Bosc pear and hazelnut cake. As someone pronounced the feast "no mere ode to the harvest," Wendy added, "It became such a joyous salute to the incredible creativity of family and close friends, we decided to do it every year." For more information, see Sources, page 84 • Liberty Gin with Poire Williams pear-flavored brandy, fresh mint, and Bartlett pear; Manayunk Moonshine with hot apple cider • Cheese plate, pickles, summer preserves; sorrel soup; tomato confit on rye focaccia; wood-roasted clams with spicy breadcrumbs; Shishito peppers roasted with sea salt • Green salad with chèvre and nasturtium dressing; bourbon-braised pork over polenta with sage; fire-roasted pumpkin with citronette and honey goat cheese • Pear and hazelnut cake

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