House baked bread.

Guests arriving for dinner.

Mussels with sauce gribiche.

Salad with beets, jicama, spicy frisee and fruits.

Water searing tuna.

Bell pepper on top of the le trou normand.

Lamb for the 4th course

Guests winding down after the meal.

Meal prepared by Matt Papich, Ben Turner and Phil Kerrigan. Served by Devon Deimler, Matthew Porterfield and Heidi Gustafson. Menus drawn by Heidi Gustafson. Photos by Joyce Kim. Music selections by Madeline Poole.