William Wilson The signature Purple Rain cocktail comprises Don Julio Blanco tequila, fresh lemon an

May 2024 · 11 minute read

The signature Purple Rain cocktail comprises Don Julio Blanco tequila, fresh lemon and lime juices, cranberry syrup along with a lavender blossom from the rooftop garden.

Petal Pusher Four Seasons hotel designer James Hurley used light-pink 'Sarah Bernhardt' peonies at each place setting as well as from the centerpiece for this Atlanta backyard party.  

Eclectic Mix Designer James Hurley used metallic cake stands, wooden boxes with moss topiaries and vintage glass bottles of varying heights to create visual attention with this centerpiece.  

Edible Garden A number of the ingredients on this garden party menu include the herbs and vegetables growing in the Four Season's fifth-floor terrace garden, and the setting for this al fresco dinner.  

French Cafe "My look is quite Parisian," says designer James Hurley, who incorporated a zinc-top dining table, vintage bottles tv setup service . boxes crafted from reclaimed wood aluminum canisters from the tablescape. "I needed it to appear effortless but also seem like it took a while," he jokes.  

Bottoms Up The signature Purple Rain cocktail comprises Don Julio Blanco tequila, fresh lemon and lime juices, cranberry syrup along with a lavender blossom from the rooftop garden. "There is nothing sexier than making a beverage and simply reaching over and grabbing a handful of peppermint or lavender 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 great for sculpting. "It's moundy and fat," says Hurley. "You wet it and wring it out like you would a washcloth, you squeeze it and this causes it to be really soft and then you can put it."

Seeing Green Hurley used artificial moss "topiary balls" in boxes created from reclaimed wood.  

Supporting Role Cymbidium orchids like this one accent the pink 'Sarah Bernhardt' peonies on the table.

Obtaining' Sippy With It Pre-dinner cocktails kick the Garden Table adventure. Mint Juleps--made with honey by a rooftop on-site beehive and mint freshly plucked out of the garden--are a favorite summer menu item.  

Switch It Up Hurley used two distinct kinds of chairs, French café and Victorian, to add to 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 into a cream colour as it blossoms, says Hurley. "Even at a summer party, it can change colors even though you're sitting at the table," he adds.  

Mismatch Made in Heaven Alternating colors of napkins and chargers, plus mismatched silverware, give an eclectic look to this table, while green drinking glasses play from the moss.  

Finishing Touches Chefs at the Four Seasons Atlanta prepare a first plan of market fish crudo at a garden blossom vinaigrette with watermelon and pear.

Tucking In Fish crudo at a backyard blossom vinaigrette makes a mild, seasonal starter.  

Light Bites Planning an outdoor party? Take a tip from the pros: In developing the Garden Table menu "we sort of positioned the first two or three classes as light, summery," states 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 from the backyard, drizzled with balsamic reduction and olive oil.  

A Bit of Drama Cracking open the salt-crusted snapper is a "dramatic sort of experience," says Chef Gerstenecker. "it is a very mild, refreshing dish and a very distinct flavor profile from what you'd expect coming from a grill."  

About Demo Try this idea for the next garden party: terrarium vessels for place settings and serving meals. The salt-crusted snapper is served here in a terrarium bowl, a far cry from its rustic prep.

Grand Finale The fourth class is a coal roasted, 40-oz. T-bone with crushed sun chokes and grilled artichoke with crab remoulade. Four Seasons chef Gerstenecker likes with an all round grill/smoker (he prefers the Big Green Egg) for outdoor cooking "because it's so adaptable," he states. "You can do things around the hard grill, like a beef, but then you can also do really nuanced food since it's a closed cooking dome system that keeps all of the moisture"

Bottled Up Classic and reproduction vintage glass bottles are a staple of Four Seasons designer James Hurley's designs.

Bold Flavors "We wish to have an extremely daring, different barbecue-style flavor, that's the reason why we do bigger cuts of meat," states Chef Gerstenecker. "You can leave them on the grill longer. . .they get a good crust on the exterior and that nice, juicy steak on the interior."  

What Is In a Name? Hurley opted to mention the tables, handwriting their designations on little chalkboard signs. Numbered tables make him think of "cattle herding, like you're trying to get everyone through," Hurley says.

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