1 This time of year is always good for entertaining - the farm looks so lush and green.
2 Inside the Flower Room kitchen, Chef Matthew "Rudy" Rudofker, executive chef at Momofuku Ssam Bar in New York City, is busy preparing the canapés and appetizers.
3 This is a tray of one of Chef Matt's signature dishes - sourdough toasts. These are made with fresh sardines from Maine, which were deboned and filleted by hand at Momofuku Ssam Bar. On top - sliced hearts of palm.
4 Slices of sourdough bread are perfectly toasted in a skillet and then cut into rectangles. They are the beds for the sardines and hearts of palm.
5 Here, Chef Matt adds the smoked trout sauce to the Little Gem lettuce leaf canapés. A canapé is a type of hors d’œuvre - a small, prepared and usually decorative food, held in the fingers and often eaten in one or two bites.
6 These Little Gem lettuce leaves are each topped with a spoonful of caviar.
7 Here's another tray of delicious canapés - this one with razor clam shells dressed with olive oil infused with citrus and served with pickled lotus root, celery, celery leaf, parsley, lemon zest, lemon juice, and very thinly sliced jalapeno, and finished with a sauce of black garlic. A razor clam is a burrowing bivalve mollusk with a long, slender shell that resembles the handle of a straight razor.
8 Sous chef, Krystall Heller, also from Momofuku Ssam Bar, shucks oysters for the fish and crudo tower.
9 As part of the main course - heritage pork rack char sui fresh from the oven. Char sui is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.
10 Samantha Marshall and Kate Inserra from the Momofuku team stop for a quick photo before the guests arrive.
11 The canapés are plated and ready to serve - these Little Gem lettuce bites were a big hit. Little Gem, or Sucrine, is a small lettuce often described as 'a combination of Butter and Romaine'.
12 The finished sourdough toasts with sardines and hearts of palm are served on top of toast and a layer of chickpea hozon, a special sauce developed at David Chang's Momofuku Culinary Lab. It's made from a fermentation process that combines koji, salt and chickpeas.
13 Cheff Matt begins to stack the fish and crudo on a tower of crisp, white cake stands. Each cake stand was lined in a bedding of salt, various spices, and legumes for a decorative touch.
14 These lobster tails were steamed to perfection.
15 Chef Krystall and Chef Matt stopped for a photo - everything was running "thumbs up".
16 Chef Matt quickly goes back to work preparing the rest of the shellfish. These diver scallops were served in their shell and dressed with a yuzu, lime, and sesame vinaigrette, cilantro, myoga (Japanese ginger), and Maldon salt.
17 Out on my terrace parterre, Momofuku sommelier, Jake Lewis, waits patiently for the first guests to arrive.
18 A lovely selection of red and white wines were available.
19 There was also champagne.
20 Although there was a threat of rain, most of the evening was dry - everyone enjoyed having cocktails outside.
21 Silver trays of canapés were served as soon as the guests arrived. Kate brings out the first tray of sourdough toast.
22 Little Gem lettuce with caviar and trout sauce
23 David Chang's famous pork buns - roasted pork belly, hoisin, quick cured cucumbers, and scallions. These pork buns are among my favorites.
24 Steamed lobster tails were served with Ssam sauce cocktail sauce, Harissa mayonnaise and lemon wedges.
25 A tower of shrimp was also served.
26 And, a beautifully dressed platter of clams.
27 And, a tower of oysters on the half shell - it was a seafood feast.
28 My servery is used as a main beverage area during parties. Whenever I entertain, I love to decorate this space with colorful plants or cut flowers.
29 Ferns require little maintenance and make wonderful houseplants and decorations.
30 The beef brisket and heritage pork rack were sliced and plated from my kitchen.
31 The vegetable dishes included this spring pea salad with sesame-yuzu dressing.
32 This is grilled asparagus with tea brined egg, smoked trout vinaigrette, and mustard.
33 Another vegetable dish - roasted and raw radishes served with Romesco sauce, pine nuts, and herbs. Romesco is a nut and red pepper-based sauce that originated from Tarragona, Catalonia, in Northeastern Spain.
34 This is steamed tilefish with a carrot-ginger sauce. Tilefish is low in fat and has a delicate, sweet flavor similar to lobster or crab.
35 Dinner was served buffet style from my kitchen counter. It's always a good idea to position the buffet table away from the wall, so that guests have access from all sides.
36 Chef Matt begins to slice the meat.
37 Using a very sharp knife, Chef Matt slices the pork in half-inch thick pieces - so juicy and delicious.
38 The pieces were sized generously - there was a lot to go around.
39 A buffet fit for kings and queens - our guests were ready to dig in.
40 My Brown Room dining table was set for 18-guests and decorated with white linens and antique silver flatware.
41 Along the length of the table, tree peonies in shades of pink, yellow and white cut from my own garden. The table looks stunning.
42 The peony blooms were so beautiful - everyone took many photos of the table.
43 Each place setting included a special formal menu, which I always print out for my guests. On the front is my farm's signature tree - the majestic sycamore.
44 And for dessert - strawberry rhubarb tarts. Rhubarb is often dubbed the "pie plant," because its tart, soft and delectable stalks taste great in pies.
45 The rich red color of the strawberries and rhubarb make this such a beautiful dessert.
46 As the dinner plates are cleared, Chef Matt cuts and plates the tarts for the guests.
47 A piece of tarte with a dollop of whipped cream - a wonderful dessert to finish a most excellent meal. Everyone had such a great time.
48 And here I am joined by Chef David Chang, and all our happy guests.