Eclectic Mix Designer James Hurley utilized metallic cake stands, wooden boxes using moss topiaries and antique glass bottles of varying heights to create visual interest with this centerpiece.
Edible Garden A number of the ingredients in this garden celebration menu include the herbs and vegetables growing from the Four Season's fifth-floor terrace garden, and the setting for this al fresco dinner.
French Cafe "My look is very Parisian," says designer James Hurley, who incorporated a zinc-top dining table, classic bottles, boxes crafted of wood aluminum canisters in the tablescape. "I wanted it to look effortless but also seem like it took some time," he jokes.
Bottoms Up The signature Purple freshwater cocktail comprises Don Julio Blanco tequila, fresh lemon and lime juices, cranberry syrup along with a lavender blossom from the rooftop garden. "There's nothing sexier than creating a beverage and just reaching over and grabbing a handful of lavender or basil and muddling it then committing it to the guest," says Robert Gerstenecker, executive chef of the Four Seasons Atlanta.
Mood Rings Mood moss, shown here, is fantastic for sculpting. "It is moundy and fat," says Hurley. "You wet it and wring it out like you would a washcloth, you squeeze it and that makes it become really soft and then you can place it."
Seeing Green Hurley used artificial moss "topiary balls" in boxes fashioned from reclaimed wood.
Supporting Role Cymbidium orchids like this 1 accent the pink 'Sarah Bernhardt' peonies on the table.
Getting' Sippy With It Pre-dinner cocktails kick the Garden Table experience. Mint Juleps--made with honey from a rooftop on site beehive and mint freshly plucked from the garden--are a favourite summertime menu item.
Switch It Up Hurley used two different types of seats, French café and Victorian, to increase the visual appeal of this outdoor celebration.
Starters Trays of light, summery ceviche lured guests' palates before the main route.
Whiter Shade of Pale The 'Sarah Bernhardt' peony can move out of a darker pink to a cream colour as it blooms, says Hurley browse around this website blog here. "Even at a summer party, it may alter colors even though you're sitting at the table," he adds.
Mismatch Made in Heaven Alternating colors of napkins and chargers, and mismatched silverware, give an eclectic look to the table, whereas green drinking glasses play from the moss.
Finishing Touches Chefs in the Four Seasons Atlanta prepare a primary course of market fish crudo at a garden blossom vinaigrette with cherry and watermelon.
Tucking In Fish crudo in a backyard blossom vinaigrette makes a light, seasonal starter.
Light Bites Planning an outdoor party? Take a tip from the pros: In developing the Garden Table menu "we kind of positioned the first couple of courses as light, summery," says Chef Gerstenecker, with a focus on "tomatoes, burrata and ceviche."
Second Course This refreshing salad comprises heirloom, cherry and Campari tomatoes, burrata and ginger leaves in the backyard, drizzled with balsamic reduction and olive oil.
A Touch of Drama Cracking open the salt-crusted snapper is a "dramatic sort of expertise," says Chef Gerstenecker. "It's a really mild, refreshing dish and a very different flavor profile from everything you'd expect coming from a grill."
All About Demo Try this thought for your next garden party: terrarium vessels for place settings and serving food. The salt-crusted snapper is served in a terrarium bowl, a far cry from its more rustic prep.
Grand Finale The fourth course is a coal roasted, 40-oz. T-bone with crushed sun chokes and grilled artichoke with crab remoulade like it. Four Seasons chef Gerstenecker enjoys with an all-in-one grill/smoker (he favors the Big Green Egg) for outside cooking "because it is so versatile," he states Get More Info. "You can do things around the hard grill, like a beef, but then you may also do really nuanced food because it is a closed cooking dome system that keeps all the moisture in."
Bottled Up Classic and reproduction vintage glass bottles are a staple of Four Seasons designer James Hurley's designs.
Bold Flavors "We want an extremely daring, distinct barbecue-style flavor, that's the reason why we do larger cuts of meat," says Chef Gerstenecker. "You can leave them on the grill more. . .they get a fantastic crust on the exterior and that nice, juicy steak on the inside."
What Is In a Name? Hurley opted to name the tables, handwriting their designations on small chalkboard signs. Numbered tables make him think of "cattle herding, like you are trying to get everyone through," Hurley says.
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