An Early Birthday Dinner
Some of the best gatherings are those spent with friends celebrating special occasions.
Over the weekend, my neighbor, designer Andy Yu, hosted a birthday dinner for me and his partner, Dr. Evan Goldstein. Chef Eyal Shani prepared a delightful modern Israeli summer menu themed "How to Think Like a Tomato." There were 24-guests in attendance. Among the many flavorful dishes - gazpacho, grilled fish and fresh vegetables, seafood risotto, lamb shish kebab, Jerusalem focaccia, tomato flatbread pizza, and several delectable desserts including the famous vanilla meringue cake from Cipriani. We also enjoyed music by Jack West. It was a wonderful feast and a most delightful celebration.
Here are some photos.
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- It was a lovely day for a summer party at the home of Dr. Evan Goldstein and Andy Yu. Here I am with Evan and Andy shortly after arriving. (Photo by Charles Wills)
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- The event was the first gathering in Andy and Evan’s newly renovated barn – I’m sure the first of many.
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- As part of the “How to Think Like a Tomato” theme, Chef Eyal Shani brought hundreds of beautiful heirloom tomatoes to decorate the barn entrance.
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- Here’s a view from above – each tomato is gently placed on the ground flanking the doors. Guests took home tomatoes after the party. (Photo by Charles Wills)
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- Here’s another photo showing the summer palette of red, yellow, and green tomatoes – big, medium, and small. (Photo by Charles Wills)
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- Inside the barn was a long table set for 24.
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- And in the nearby kitchen, more fresh organic vegetables being prepared for dinner. (Photo by Charles Wills)
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- Do you recognize who I am standing next to in this photo? On my left is Clive Davis, the great music impresario. We are joined by designer Greg Schriefer, Andy, and Evan. (Photo by Charles Wills)
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- At one end of the barn is musician Jack West, who entertained all the guests with his excellent guitar playing. (Photo by Charles Wills)
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- More photos are taken outside – this one of Chef Daniel Boulud, his wife Katherine, Andy, and entrepreneur Roy Tin. (Photo by Charles Wills)
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- Glasses of flavorful gazpacho are handed out to start.
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- Fish and vegetables are plated individually before cooking outdoors. (Photo by Charles Wills)
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- Here I am with Evan, Andy, and co-founder of the As Promised Magazine, Cassie Arison, who also helped host the gathering.
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- Most of the cooking was done outside. Chef Eyal spreads tomato sauce on the pizza dough.
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- Here is Chef Eyal putting the finishing touches on the seafood risotto. (Photo by Charles Wills)
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- And here’s the tomato flatbread pizza just out of the oven.
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- The Jerusalem foccacia is made with a very soft and fluffy dough topped with olive oil tomatoes, onions, and other vegetables. (Photo by Charles Wills)
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- After everyone sat down for the meal, Chef Eyal made a welcoming toast. Chef Eyal is an Israeli celebrity chef noted for creating the Miznon restaurant chain. His New York City establishment Shmoné earned a Michelin Star last year. (Photo by Charles Wills)
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- Here is Executive Chef Nadav Greenberg preparing the lamb shish kebabs. (Photo by Charles Wills)
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- Chef Boulud takes a photo of the fish and vegetables fresh from the outdoor oven. (Photo by Charles Wills)
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- And what a nice surprise – my favorite cake made by Cipriani, the Vanilla Meringue Cake made with layers of sponge cake, vanilla mascarpone cream, and a shell of meringue brulée.
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- After a delicious feast, there’s always room for dessert. Guests gathered around the dessert buffet for birthday cake, flourless chocolate cake, sweet zucchini bread, banana bread pudding, and cookies. (Photo by Charles Wills)
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- It was such a fun party and a wonderful gathering with friends, old and new – thanks Andy! (Photo by Charles Wills)
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