GALLERY Taking Cues From Nature, Georgette Farkas Sets a Table on the Connecticut Coast That’s a Treat for All of the Senses
-
1/27Photography by Courtney WinstonThe table is set for the main course with floral centerpieces picked from Francine’s garden at Flying Point.Photography by Courtney WinstonThe table is set for the main course with floral centerpieces picked from Francine’s garden at Flying Point.
-
2/27Photography by Courtney WinstonYellow peppers are stuffed with a mixture of Israeli couscous, carrots and golden raisins.Photography by Courtney WinstonYellow peppers are stuffed with a mixture of Israeli couscous, carrots and golden raisins.
-
3/27Photography by Courtney WinstonGeorgette Farkas, owner of Rôtisserie Georgette in New York City, and her mother, Francine.Photography by Courtney WinstonGeorgette Farkas, owner of Rôtisserie Georgette in New York City, and her mother, Francine.
-
4/27Photography by Courtney WinstonThe stone sculpture by artist Agustin Cardenas once stood in the front hall of the Farkas home in Cap Ferrat, France.Photography by Courtney WinstonThe stone sculpture by artist Agustin Cardenas once stood in the front hall of the Farkas home in Cap Ferrat, France.
-
5/27Photography by Courtney WinstonFarkas gives her parties a sense of place, utilizing fresh vegetables from her mother’s garden for crudités.Photography by Courtney WinstonFarkas gives her parties a sense of place, utilizing fresh vegetables from her mother’s garden for crudités.
-
6/27Photography by Courtney WinstonGrilling watermelon brings out its sweetness.
-
7/27Photography by Courtney WinstonPendragon Pops, with a soy, orange and ginger glaze, make it easy to eat chicken legs with no sticky fingers.Photography by Courtney WinstonPendragon Pops, with a soy, orange and ginger glaze, make it easy to eat chicken legs with no sticky fingers.
-
8/27Photography by Courtney WinstonStuffing is piped into zucchini shells for one of the several vegetable sides offered with the main course.Photography by Courtney WinstonStuffing is piped into zucchini shells for one of the several vegetable sides offered with the main course.
-
9/27Photography by Courtney WinstonChipolata sausage is stacked and ready for the grill
-
10/27Photography by Courtney WinstonStuffing is piped into zucchini shells for one of the several vegetable sides offered with the main course.Photography by Courtney WinstonStuffing is piped into zucchini shells for one of the several vegetable sides offered with the main course.
-
11/27Photography by Courtney WinstonGeorgette greets guests Penny Bellemy and Mark Simon.
-
12/27Photography by Courtney WinstonChef Jacques Pépin with daughter Claudine and her husband, Rollie Wesen.Photography by Courtney WinstonChef Jacques Pépin with daughter Claudine and her husband, Rollie Wesen.
-
13/27Photography by Courtney WinstonA pitcher of passion fruit-lime “Copa Jito,” named for the Copacabana, once housed in the building where Rôtisserie Georgette is now located. Ghislene and Jean-Hugues Goisot, Sauvignon de St Bris, 2011, was also offered with the appetizers.Photography by Courtney WinstonA pitcher of passion fruit-lime “Copa Jito,” named for the Copacabana, once housed in the building where Rôtisserie Georgette is now located. Ghislene and Jean-Hugues Goisot, Sauvignon de St Bris, 2011, was also offered with the appetizers.
-
14/27Photography by Courtney WinstonAdam Heller and Heidi Weisel. Fashion designer Weisel designed the beautiful blouses worn by the restaurant’s hostesses.Photography by Courtney WinstonAdam Heller and Heidi Weisel. Fashion designer Weisel designed the beautiful blouses worn by the restaurant’s hostesses.
-
15/27Photography by Courtney WinstonThe ouefs mayonnaise trio with tapenade, tomato and chorizo, and black truffle and chive filling.Photography by Courtney WinstonThe ouefs mayonnaise trio with tapenade, tomato and chorizo, and black truffle and chive filling.
-
16/27Photography by Courtney WinstonSkillfully shucking the Stony Creek oysters.
-
17/27Photography by Courtney WinstonLinda Landis and landscape designer Peter Trapp.
-
18/27Photography by Courtney WinstonPlatters of Stony Creek oysters were the main feature of the appetizer course.Photography by Courtney WinstonPlatters of Stony Creek oysters were the main feature of the appetizer course.
-
19/27Photography by Courtney WinstonCarol and Gary Cohen.
-
20/27Photography by Courtney WinstonWine expert Jean Luc Le Dû, Chef Jacques Pépin, Gloria Pépin, Georgette Farkas and Adam Heller.Photography by Courtney WinstonWine expert Jean Luc Le Dû, Chef Jacques Pépin, Gloria Pépin, Georgette Farkas and Adam Heller.
-
21/27Photography by Courtney WinstonPendragon Pops, an easy-to-make appetizer.
-
22/27Photography by Courtney WinstonGuests enjoy cocktails and appetizers on the main landing.
-
23/27Photography by Courtney WinstonGuests were seated for the main course at lantern-lit tables, with a view of the Thimble Islands, which surround the peninsula at Flying Point. The meal was accompanied by Patrick Javillier Bourgogne Cuvee Oligocene 2010.Photography by Courtney WinstonGuests were seated for the main course at lantern-lit tables, with a view of the Thimble Islands, which surround the peninsula at Flying Point. The meal was accompanied by Patrick Javillier Bourgogne Cuvee Oligocene 2010.
-
24/27Photography by Courtney WinstonA salad of arugula, tomatoes, grilled watermelon, ricotta salata and basil.Photography by Courtney WinstonA salad of arugula, tomatoes, grilled watermelon, ricotta salata and basil.
-
25/27Photography by Courtney WinstonPetite legume farçis are colorful and delicious.
-
26/27Photography by Courtney WinstonFor dessert, tatin aux peches, served with crème fraîche, was paired with Terre Nere Etna Rosso 2011.Photography by Courtney WinstonFor dessert, tatin aux peches, served with crème fraîche, was paired with Terre Nere Etna Rosso 2011.
-
27/27Photography by Courtney WinstonNo doubt the guests are discussing the wonderful meal lovingly prepared by Georgette Farkas and her staff.Photography by Courtney WinstonNo doubt the guests are discussing the wonderful meal lovingly prepared by Georgette Farkas and her staff.
This article appears in the September 2014 issue of CTC&G (Connecticut Cottages & Gardens).
