Kim Seybert Celebrates Her New Collaboration with Baccarat
Accessories designer Kim Seybert breaks out the bubbly at her home in Wainscott.
To celebrate her new collaboration with Baccarat, tabletop accessories designer Kim Seybert breaks out the bubbly at her home in Wainscott.
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1/18Photograph by Doug YoungCaviar and potato chips offered the perfect salty foil to Seybert’s grower Champagne tasting, which she held in advance of a farm-to-table luncheon. “Champagne is always festive,” Seybert says, “and I am fascinated by grower Champagnes, which are made and bottled by the same people who grow the grapes, rather than one of the big Champagne houses.” The napkins are Seybert designs; the potato chip bowl is by Michael Aram.Photograph by Doug YoungCaviar and potato chips offered the perfect salty foil to Seybert’s grower Champagne tasting, which she held in advance of a farm-to-table luncheon. “Champagne is always festive,” Seybert says, “and I am fascinated by grower Champagnes, which are made and bottled by the same people who grow the grapes, rather than one of the big Champagne houses.” The napkins are Seybert designs; the potato chip bowl is by Michael Aram.
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2/18Photograph by Doug YoungNot surprisingly, Seybert sets a gorgeous table, featuring Ginori Oriente luncheon plates and a hand-dyed linen napkin of her own design, plus a shimmery napkin ring and placemat from her brand-new collaboration with Baccarat and its North America CEO and president, Jim Shreve.Photograph by Doug YoungNot surprisingly, Seybert sets a gorgeous table, featuring Ginori Oriente luncheon plates and a hand-dyed linen napkin of her own design, plus a shimmery napkin ring and placemat from her brand-new collaboration with Baccarat and its North America CEO and president, Jim Shreve.
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3/18Photograph by Doug YoungGuests tried four different Champagnes from Wainscott Main Wine & Spirits and enjoyed Chateau d’Esclans Rock Angel rosé during lunch.Photograph by Doug YoungGuests tried four different Champagnes from Wainscott Main Wine & Spirits and enjoyed Chateau d’Esclans Rock Angel rosé during lunch.
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4/18Photograph by Doug YoungOne of the four Champagnes guests tried.
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5/18Photograph by Doug YoungThe bar cart is from Thayers Outdoor Living.
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6/18Photograph by Doug Young
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7/18Photograph by Doug YoungHors d’oeuvres included brisket, aged cheddar, and roasted jalapeño tacos.Photograph by Doug YoungHors d’oeuvres included brisket, aged cheddar, and roasted jalapeño tacos.
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8/18Photograph by Doug YoungToasted corn cakes topped with avocado and cherry tomato.
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9/18Photograph by Doug YoungWainscott Main Wine & Spirits sommelier Luis Marin pours a glass for guests Karen Genovese and Kara Ross.Photograph by Doug YoungWainscott Main Wine & Spirits sommelier Luis Marin pours a glass for guests Karen Genovese and Kara Ross.
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10/18Photograph by Doug YoungBaccarat’s North America CEO and president Jim Shreve busses host Kim Seybert poolside.Photograph by Doug YoungBaccarat’s North America CEO and president Jim Shreve busses host Kim Seybert poolside.
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11/18Photograph by Doug YoungSungold tomato gazpacho gets a little kick from ancho chiles, jicama, and Thai basil.Photograph by Doug YoungSungold tomato gazpacho gets a little kick from ancho chiles, jicama, and Thai basil.
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12/18Photograph by Doug YoungThe menu, which was served by chef Nina Cioffi.
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13/18Photograph by Doug YoungSeybert with guests Aret Tikiryan and Michael Aram and their daughter, Annabelle.Photograph by Doug YoungSeybert with guests Aret Tikiryan and Michael Aram and their daughter, Annabelle.
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14/18Photograph by Doug YoungFlower arrangements are from Sag Harbor Florist.
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15/18Photograph by Doug YoungDessert was a Meyer lemon pecan shortbread tart.
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16/18Photograph by Doug YoungGuests Mary Fanizzi Krystoff and Lorrie Roschman flank Seybert.
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17/18Photograph by Doug YoungThe main course was local black sea bass roasted with lemon zest, herbes de Provence, and garlic chives accompanied by peas and asparagus from Green Thumb farm.Photograph by Doug YoungThe main course was local black sea bass roasted with lemon zest, herbes de Provence, and garlic chives accompanied by peas and asparagus from Green Thumb farm.
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18/18Photograph by Doug YoungThe guests say a toast to Seybert and Baccarat’s succès fou.
The print version of this article appears with the headline: Party at Kim’s.Â
This article appears in the August-1 2022 issue of HC&G (Hamptons Cottages & Gardens).
