The Bay Club at Mattapoisett was the setting for this lovely summer dinner party. To the sounds of 1920's French bistro music we laid out tables with linen and burlap overlays and adorned the tables with wreaths of herbs and summer field flowers. The spicy scent of rosemary, mint and of course lavender filled the air. The flowers were loosely arranged in assorted rustic pottery as if we were going into the gardens and cupboards of a fabulous country house to decorate the dinner table.
It was important that the flowers be lit in a way that would conjure up imagery of the sun setting. It was used to light the pools fountains and landscaping that surrounds the pool. The effect was magical, as if the sun took all evening to set.

The club's executive chef created a menu pairing French country wines with simple but elegant fare, topped by a special dessert of pear tartlet with lavender ice cream.