Lemon and raspberry mousse duos were offered for dessert.
Guest Laura Slatkin and host Jay McInerney chat while Cocoa the French bulldog sniffs for spilled hors d’oeuvres.
Chilled soup shots in two choices—corn, and pea with fennel.
Host Anne Hearst McInerney introduces guests to the property’s resident emu.
Her tomato crumble was served at the buffet dinner following cocktail hour.
A goat on the grounds.
Princess Yasmin Aga Khan with interior decorator Milly de Cabrol.
Designer Richard Mishaan with Somers Farkas.
Mishaan, McInerney, and Debbie Bancroft mingle near the bar.
Babeth’s Feast proprietor Elisabeth de Kergorlay offers guests mini Provençale quiches.
Bacon-wrapped scallops.
A shell place-card holder on the dinner table.
Joseph and Allison Magliocco.
A plate of hot crab cakes fresh out of the oven.
Elisabeth de Kergorlay with her son, Gabriel.
Countess LuAnn de Lesseps, decorator Alex Papachristidis, and Ali Slatkin.
Scott Nelson and Harry Slatkin take a stroll during cocktail hour.
Where in the Hamptons can you find a princess (Yasmin Aga Khan), a countess (LuAnn de Lesseps), a rock musician (Pink Floyd founder Roger Waters), a television news anchor (Alina Cho), and an emu, all in the same place? Only at the home of Jay and Anne Hearst McInerney, passionate collectors of wine, art, antiques, people, and a handful of exotic birds (not to mention alpacas, donkeys, and goats). The occasion? A cocktail party and dinner celebrating the launch of their friend Elisabeth de Kergorlay’s new line of gourmet frozen foods, Babeth’s Feast, which has just opened a brick-and-mortar takeout shop on the Upper East Side.
“The frozen food from Picard in Paris is divine—I can’t believe New York hasn’t had anything similar,” says de Kergorlay, who cut her teeth as an investor in Le Pain Quotidien. She’s clearly onto something, as the evening’s guests devoured the I-can’t-believe-it’s-not-homemade hors d’oeuvres, desserts, and everything in between. It seems the latest catchphrase in a food-obsessed world will soon be “freezer to table.”
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