The community here is close, deeply intertwined not only with each other, but with the land. The traditions of subsistence farming still feel present, not something of the distant past. You can taste it in the food, often simple farmer’s fare made fresh with whatever ingredients are most available. It’s in the wine too…

While in the full swing of summer, we decided to add a Supper to our schedule to host a celebration presented by those who know the pleasures of bittersweet best, Aperol. After a steamy summer week, we caught one of the first cool nights of the changing season — perfect for setting the table fireside, not to mention cooking over open flames. The chefs from Fyr + Salt crafted an incredible Italian meal from farm-fresh meat and produce from 8 Hands Farm.

Since moving to Maine, we’ve hosted events in beautiful barns and tented shelters, driven inside by the Northeast’s famously mercurial weather. We planned to set the dinner table inside the historic barn for our early summer Supper

With flowers cascading down the staircases, glowy spritzes sweating in the sun, and pastel cocottes and platters from Le Creuset dotting the table, the Boathouse felt like a jewel box bursting with pastel tones as we celebrated the summer solstice, New York City style.

Our friend Melaney, a highly seasonal and local minded mixologist shared this Strawberry Basil Spritz with us and we couldn’t keep it to ourselves! Featuring their very own sparkling rosé of Tempranillo, Papi, Melaney is taking the summer spritz game to the next level and bringing us along for the ride.