One person’s cocktail party is another person’s feast. This is certainly the case at Robin Standefer and Stephen Alesch’s home in Montauk, Long Island, where the holidays begin with “Friendsgiving” in late October, followed by a harvest celebration in November, and culminate in festive gatherings throughout December. “The holidays challenge the status quo of entertaining; you have to make it more glamorous and bountiful,” says Alesch of the rustic yet refined tableau that he and Standefer create outside, regardless of the season.

Robin Standefer (left) and Stephen Alesch at their home in Montauk, New York
Robin Standefer (left) and Stephen Alesch at their home in Montauk, New York © Weston Wells
Rosé and vanilla poached pears
Rosé and vanilla poached pears © Weston Wells
Alex Crowder, founder of Field Studies Flora
Alex Crowder, founder of Field Studies Flora © Weston Wells

The group assembled represents the duo’s wide creative world: Alex Crowder, a florist, made a garland of pillow, bayberry and clematis foraged from the Montauk property, while Alison Attenborough and Colin King – both stylists – bring their creative sensibilities to the presentation. Speciality cocktails, including a Calvados and champagne coupe garnished with lemon verbena, and hibiscus rosehip spritzes with rosemary, pomegranate and cranberry-infused ice cubes, get the party started in unexpected ways.

The white oak table laid with RW Guild glassware and crockery
The white oak table laid with RW Guild glassware and crockery © Weston Wells
From left: King, Federica Milan, Roman and Williams vice president for business and strategy, Crowder, Elevine Berge, Ope Omojola and Standefer
From left: King, Federica Milan, Roman and Williams vice president for business and strategy, Crowder, Elevine Berge, Ope Omojola and Standefer © Weston Wells
Communications consultant Sarah Natkins and interiors stylist Colin King
Communications consultant Sarah Natkins and interiors stylist Colin King © Weston Wells
Champagne served in a bucket of ice stuffed with rosemary, bay leaves, ilex and crab apples
Champagne served in a bucket of ice stuffed with rosemary, bay leaves, ilex and crab apples © Weston Wells

A spectacular slab of white oak, designed by Standefer and Alesch, serves as a centrepiece – one that’s “an artistic installation piled high with apples, hydrangeas and sedge – all from our land”, says Standefer of the “green room” she oversees. Offerings include sharp cheeses from Vermont, a honeycomb from a local beekeeper, figs stuffed with mascarpone and drizzled with honey, bountiful shellfish towers served on an RW Guild platter designed by Heami Lee, and pistachio-garnished rose-vanilla poached pears.

Alesch and Standefer at their Montauk home
Alesch and Standefer at their Montauk home © Weston Wells
Standefer and Alesch’s guests toast outdoors
Standefer and Alesch’s guests toast outdoors © Weston Wells

An open fire pit is not only atmospheric – with the scent of juniper logs permeating the air – but is also functional for Alesch, who is a fan of open-flame cooking. “We want any party to be immersive,” says Standefer. “And we never want people to feel like they have to leave, so even if it’s billed as a cocktail party we’ll have the makings of a four-course dinner, right down to the tarte tatin flambée that Stephen cooks on a tile,” she says.

Figs stuffed with mascarpone with honey drizzle, a roasted oyster and rosé and vanilla poached pear
Figs stuffed with mascarpone with honey drizzle, a roasted oyster and rosé and vanilla poached pear © Weston Wells
From left: Elevine Berge, Ope Omojola and Alex Crowder
From left: Elevine Berge, Ope Omojola and Alex Crowder © Weston Wells
Alison Attenborough’s moist ginger cake with caramelised poached pears, drizzled with Calvados-salted caramel
Alison Attenborough’s moist ginger cake with caramelised poached pears, drizzled with Calvados-salted caramel © Weston Wells

Nothing goes to waste at the end of the evening. “We divvy up everything that’s left over – especially the cheeses, which we wrap in parcel paper – and send our friends on their way,” says Standefer. “We’re sustainable from the food to the setting and that’s important to us. For example, the magnificent garland… I’ll keep that until the squirrels devour it!”

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