The table is set for the main course with floral centerpieces picked from Francine’s garden at Flying Point.
Yellow peppers are stuffed with a mixture of Israeli couscous, carrots and golden raisins.
Georgette Farkas, owner of Rôtisserie Georgette in New York City, and her mother, Francine.
The stone sculpture by artist Agustin Cardenas once stood in the front hall of the Farkas home in Cap Ferrat, France.
Farkas gives her parties a sense of place, utilizing fresh vegetables from her mother’s garden for crudités.
Grilling watermelon brings out its sweetness.
Pendragon Pops, with a soy, orange and ginger glaze, make it easy to eat chicken legs with no sticky fingers.
Stuffing is piped into zucchini shells for one of the several vegetable sides offered with the main course.
Chipolata sausage is stacked and ready for the grill
Stuffing is piped into zucchini shells for one of the several vegetable sides offered with the main course.
Georgette greets guests Penny Bellemy and Mark Simon.
Chef Jacques Pépin with daughter Claudine and her husband, Rollie Wesen.
A pitcher of passion fruit-lime “Copa Jito,” named for the Copacabana, once housed in the building where Rôtisserie Georgette is now located. Ghislene and Jean-Hugues Goisot, Sauvignon de St Bris, 2011, was also offered with the appetizers.
Adam Heller and Heidi Weisel. Fashion designer Weisel designed the beautiful blouses worn by the restaurant’s hostesses.
The ouefs mayonnaise trio with tapenade, tomato and chorizo, and black truffle and chive filling.
Skillfully shucking the Stony Creek oysters.
Linda Landis and landscape designer Peter Trapp.
Platters of Stony Creek oysters were the main feature of the appetizer course.
Carol and Gary Cohen.
Wine expert Jean Luc Le Dû, Chef Jacques Pépin, Gloria Pépin, Georgette Farkas and Adam Heller.
Pendragon Pops, an easy-to-make appetizer.
Guests enjoy cocktails and appetizers on the main landing.
Guests were seated for the main course at lantern-lit tables, with a view of the Thimble Islands, which surround the peninsula at Flying Point. The meal was accompanied by Patrick Javillier Bourgogne Cuvee Oligocene 2010.
A salad of arugula, tomatoes, grilled watermelon, ricotta salata and basil.
Petite legume farçis are colorful and delicious.
For dessert, tatin aux peches, served with crème fraîche, was paired with Terre Nere Etna Rosso 2011.
No doubt the guests are discussing the wonderful meal lovingly prepared by Georgette Farkas and her staff.