The seating.

Menus on the table.

Salted grapes.

Honeydew, cucumber and tomatillo gazpacho with red currants and yellow cherries.

“Le Trou Normande”, coffee infused rum with cocunut milk.

Callebaut dark chocolate.

Meal prepared by Ben Turner, Phil Kerrigan and Matt Papich. Served by Matt Porterfield, Devon Deimler and Heidi Gustafson. Menus drawn by Heidi Gustafson. Music selections by Lauren Friedman. Photographs by Joyce Kim.