A few of the farmers, like Akilah Zuri Campbell, who grew the gorgeous Alabama Blue collard greens featured on the menu, were even able to join us at the table to experience the fruits of their labor and connect our guests to the source of their meal. The evening ended with a stunning mountain sunset, summer finally winning the war of seasons that had been waging all day, while everyone lingered at the table to stay connected a little bit longer, to this place and each other.

Right on the razor’s edge between summer and fall, Cape Cod is in full splendor. The fireworks of the Forth of July are a distant memory, replaced by hydrangeas bursting in vibrant shades against the whitewashed sides of clapboard houses. On a sultry, sunny day right at the end of the season, we welcomed a wonderful group of guests from across the US to the water’s edge at Wequassett Resort for a Supper we won’t soon forget.

With more summer days in mind, we thought we’d share with you a few simple styling tips to have your next meal outdoors and make it special. Hint: It is easier when you go for something seasonal! We’re calling this gathering for two rustic blues and you’ll see why shortly.