G
ARDENDINING
There’ssomethingprofoundly
satisfyingabout eatingenpleinair.Add tobeingoutdoors
thebeautyof agardenspillingoverwithedibleflowers
and leafykale, andyou’vegot the ideal setting foraroman-
ticmeal.At theOrientExpressKeswickHall atMonticello
inVirginia, intimatefive-course feastsareserved right in
theirownprivateChef’sGarden,wherecertainseed lines
dateall thewayback toThomasJefferson ($225perper-
son, $275withwinepairings). keswick.com
G
I
H
FOODANDWINE
A to Z
FALL 2010
celebratedliving.com
46
H
URRICANECLUB
Opening thisSeptember,The
HurricaneClub,asprawling, 11,000-square-footPolynesian-style
restaurantand lounge fromrestaurateurMichaelStillmanandchef
CraigKoketsu, isset tobeoneofNewYorkCity’smost tropically
tantalizingdiningandnightlifedestinations.TheAvroKO-designed
space inManhattan’sNoMaddistrict featuresKoketsu’sPolynesian
menu (thinkpupuplatters)anda tiki-inspiredcocktail listbydirec-
torof thecocktaildepartmentRichardLeach. thehurricaneclub.com
I
CE
hasgonegourmet, and foranyonewho likes toenter-
tain, a stand-alone icemakerhasbecomeanessential appliance
to churnout cubeswith the clarityof crystal andapure taste
thatwon’t havenoticeablehintsofwhatever’s inyour fridge.
Cool icemachines include theScotsmanBrilliance (pictured)
and theKitchenAidArchitect Series II, both sleek, stainless
steelmodels for indoorsorout. (For icea laSonicBurger, you’ll
have to spring fora commercial-sizenugget icemachine, such
as theScotsmanmodel ownedbyVinceGill.) scotsman-ice.com,
kitchenaid.com
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