In Burgundy, Paulée celebrations mark the end of the grape harvest, but why wait? Each Paulée is a chance to come together to celebrate the terroir of this special place, the unique conditions of this particular year, and the singular group gathered together to share their craft and the (literal) fruits of their labor. Winemakers bring their favorite bottles from previous vintages to share, passing around harvest tips while pouring glasses, and taking a minute in the midst of a very busy season to slow down and simply spend some time together.

During peak summer season in the Finger Lakes, crystal blue waters stretch and wind between soft curves of lush green trees, rows of grapevines drawing straight lines in the distance. This oft-overlooked area of Upstate New York is a bit of a natural wonderland, boasting fertile soil and cascading waterfalls surrounding the 11 spider-webbing lakes that give the region its name.

For years, Sarah has been nursing another dream of a dinner at a long table surrounding the pond in the vineyards. While we didn’t quite have a long enough table to surround the pond, we walked the trail and immediately saw her vision — and immediately decided we had to make it come to life.

It’s every chef’s dream to break out of the kitchen and cook outside over open fire, and Chef Rick was equally focused and full of smiles as he passed between the pizza oven and the Asador all night, cooking and plating a beautiful meal inspired by Italian and Spanish flavors, full of ingredients grown in the valley or pulled from the Pacific Ocean nearby.

As guests arrived, everyone was immediately drawn to the raw bar filled with waiting oysters topped with crème fraîche and caviar, backed by lobster boats unloading the day’s catch right onto the docks. There were Patrón cocktails to cool down as guests mingled in the sunshine, taking in the seaside views before sitting down to Supper.

Guests arrived to find a nondescript metal door set into a brick building in the middle of an industrial neighborhood in Queens. Upon opening it, though, they were ushered into another world inside The Foundry. A lush landscape of iron flames built by fire-bright Le Creuset cast iron beautifully staged all around the space, brick alcoves set with vintage braisers glowing in spotlights that caught the light of champagne bubbles sparkling from welcome pours.

The entire evening was punctuated with the clink of glassware as waves of cheers washed around the table, guests drawn together in good conversation until the sunlight faded and the lights of the nearby inn washed over the lawn.