chef ben developed our poolside menu. baguettes & oysters. buttermilk & citrus salad. grilled branzino & tubers. and the finale , poached pear & almond brittle drizzled in chocolate ganache. delicious.
over an evening of art and audio, sommelier & historian, india mandelkern selected wine pairings from greece, spain & cyprus. roving around hill house, we listened to records selected by our favorite art collector.
