Indian Summer
Green Zebra tomato-and-cucumber gazpacho with creme fraiche was a refreshing starter course.
A still life of heirloom tomatoes picked from Keith Robinson’s garden.
His goat cheese-and-tomato salad featured several heirloom varieties of the fruit, including Cherokee Purple, German Pink, Green Zebra and Valencia. Siesta dinnerware by Herm’s. Bubbles stemware by Saint-Louis Crystal. Nantes flatware by Puiforcat.
Floral arrangements were composed of dahlias, zinnias, mauve Queen Anne’s Lace, nigella pods, Limelight hydrangea, Joe-Pye weed and foliage from fig and sweetgum trees.
The setting at dusk.
Fruit tarts were served with fresh figs and Champagne.
The natural beauty surrounding our trio of showhouses is breathtaking; lakes, polo fields and the Chattahoochee River are all part of the property’s allure. Because event planner Keith Robinson knows the area so well—he calls a nearby antebellum farmhouse home—we asked him to create an al fresco dining environment and farm-to-table menu that celebrates the vestiges of summer’s bounty. Under an allée of oak trees, the setting was adorned with Hermès china, Saint-Louis crystal and Puiforcat flatware, along with heirloom fruits and vegetables from Robinson’s own garden.