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.

After a long winter, spring always starts achingly slowly, taking its sweet time to unfurl until the whole world seems to stutter into life all at once. It’s easy to give into impatience and miss those first few days, when the bravest trees start to bloom but the weather hasn’t quite decided which way to turn.

There is a serene beauty to the Hamptons in the shoulder seasons, before the crowds arrive and the summer sunshine reflects blue skies onto whitewashed siding. In the grayer days of spring, the bright green of new growth seems to glow against cloudy skies. It’s much easier, in that light, to remember that while Hamptons is one of America’s most iconic summer playgrounds, it is also one of the country’s great agricultural regions.

On a particularly beautiful late-spring day outside of Austin, when the wildflowers were in full bloom and the very air seemed to vibrate with bursting new life, we headed to the historic 1930’s craftsman bungalow at High Pointe Estate.

Amidst the gentle April rains, a unique dining experience unfolded at the picturesque Lake Austin Spa. The culinary and beverage teams from Lake Austin Spa and Elementary joined forces

Robin Wolf — a super talented mixologist we had the pleasure of partnering with last year for our Supper in California — joined us to talk about life in isolation, how things are slowly opening up where she’s at, and how she thinks her work will be reshaped by the last few months. Robin also mixed a cocktail for us and we’re sharing it with you!

Last November, while having a fantastic team lunch in Guadalajara, we were feeling adventurous and ordered a wine from Valle de Guadalupe to pair our scrumptious meal with. Next thing you know, we are making Baja California our first stop for 2020!

Oh, what a glorious return to our homeland! It had been eight long months of not hosting a Supper in our neck of the woods and we couldn’t have found a better place to set our table. The sunlight coming through the blossoming orchard, the sound of the river close by, and a luscious spring menu full of color and exquisite flavors.

Mid last year, we started daydreaming of a Supper in paradise—warm and sunny weather, sky-tall palm trees  and, let’s face it, cocktails on the beach. We started daydreaming of Hawaii. Fast forward to March 20, we boarded an Alaska Airlines flight to Kona, to make our dream a reality.