New this year, the premier event and opening night celebration features an intimate four-course, garden-inspired dinner with Executive Chefs Kyle Zachary of Topper’s at The Wauwinet and Neil Ferguson of American Seasons. The dinner will be paired with a biodynamic wine tasting with Sommelier Ken Mason of Classic Wine Imports. Music by The Gypsy Jazz Trio.
Hosted in the private gardens of the historic Middle Brick, this evening is sure to delight all of your senses.
Limited to 28 tickets.
Kyle Zachary is the executive chef of TOPPER’S at The Wauwinet. A graduate of the Restaurant School at Walnut Hill College, he honed his skills in restaurants including Alinea in Chicago, Wheatleigh in Lenox, the Winnetu Inn on Martha’s Vineyard, and TOPPER’s as sous chef in 2005. Most recently Kyle was the sous chef at the Intercontinental in Dusseldorf, Germany. He returned to take the reigns at TOPPER’S in 2010. Kyle’s seasonally inspired cuisine at TOPPER’s has recently won critical acclaim from Forbes Travel Guide, Zagat, Travel & Leisure, Conde Nast Traveler and Saveur Magazine.
Neil Ferguson, born and raised in Hampshire, England, decided to become a chef at age 12. Missing a school trip because he was ill, he went on vacation to Scotland with his parents instead. As luck would have it, they took him to a restaurant run by British Chef Brian MacPhee. Neil was in awe and his fate was sealed. Neil spent time at the best restaurants in London- Le Gavroche, Claridges, Pied A Terre, La Tante Claire, The Square and Aubergine- taking from each a different skill-set and style. In 2006, Neil moved to the United States to open Gordon Ramsay at The London in New York. Shortly after, Neil was hired to open Allen & Delancey in the Lower East Side, which took Manhattan by storm. Neil was hired by Galley Beach in the summer of 2011 and was made Executive Chef in 2013. In 2015, he and his wife, Shelley, purchased American Seasons where he is now the owner and Executive Chef.