A Summer Celebration
Photographs by Nina Gallant
Styling by LauraJean Pecci
Vintage glass punch cups, New England Country Rentals. / Photograph by Nina Gallant
Yvonne’s feels like a fete, a spree, a fantasy world where meant-to-share punch bowls and large-format “feasts” invite parties within parties. For these reasons, we asked culinary director Tom Berry, executive chef Juan Pedrosa, and the Yvonne’s staff for an exclusive home-kitchen-friendly summer menu. The team looked to the islands for inspiration: a juicy punch of coconut, passion fruit, and Aperol; a green mojo sauce from the Canary Islands for grilled jumbo shrimp; a zesty chipotle-cilantro skirt steak; and a cornbread cake with strawberries that would be right at home on Nantucket. “I envisioned this as a summer cookout,” Berry says. “Serve it family style to encourage guests to grab a bit of everything.”
COCKTAIL
Great Elm Punch
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APPETIZER
Grilled Wild Shrimp with Green Mojo
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MAIN COURSE
Grilled Skirt Steak with Corn & Farro Salad
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DESSERT
