29 Jul Alfresco Living
Gardening is an integral part of the summer in the Hamptons, where local farmers markets overflow with luscious fruits, vegetables and flowers, and Hamptonites take pride in their gardens where they love to entertain. In creating outdoor living spaces for Holiday House Hamptons, several of this summer’s designers were inspired by the verdant farms and gardens out east.
Designers Ani Antreasyan, Milly de Cabrol, and Dale Cohen each realized their own unique visions for the perfect outdoor living space. On the terrace of a factory loft, Ani Antreasyan and Milly de Cabrol collaborated on an environment that includes bountiful olive trees and eye-catching blooms in many hues. A blue and white rug from Custom Cool anchors the space, making it seem more like an outdoor living room than a terrace, and connects it to the blue of the surrounding harbor. A rustic table and chairs from Mecox Home and Gardens is an invitation for dining alfresco.
One of our favorite pieces on this terrace is the pink gardening table. The pop of color is the perfect touch to raise awareness for our outstanding cause, The Breast Cancer Research Foundation ® and their iconic pink ribbon.
For the townhouse aspect of this year’s show house, Dale Cohen of dale cohen designstudio offered a clean, modern take on outdoor living. The white lounge chairs by Sifas and big umbrella by Hildreth’s Patio create a chic spot for appetizers and drinks all summer long. Planters of herbs, lavender and bay leaves, provided by The Laurel Group, bring fragrant and beautiful elements of the garden to this sleek townhouse terrace.
Dale incorporates fabulous amenities into her terrace design. The premium bar, pizza oven/ grill by Kalamazoo Outdoor Gourmet, putting green, and mini bocce court make this outdoor oasis the perfect spot for some R&R, Hamptons style.
This summer, the natural world has a huge influence on the interior design. Campion Platt’s whimsical bedroom is the most striking example, with de Gournay wallpaper of over-sized lilies that hang overhead like a sweet dream.
RECIPES, AL FRESCO
- 2 ounces Cherry and Peach Infused Gin (recipe follows)
- 2 ounces cashew fruit juice
- 16 ounces Bell’s Pale Ale
Preparations Combine the gin and cashew fruit juice in a cocktail shaker half-filled with ice. Shake vigorously for 30 seconds. Strain into tall glasses and top with pale ale. Cherry and Peach Infused Gin Ingredients
- 1 pound fresh cherries, pitted and stemmed
- 1 pound fresh peaches, pitted and stemmed
- 750 ml gin (Distiller’s Gin No. 11)
Preparations Combine all ingredients in a glass container or containers. Cover tightly and store in a dark place for 3 days. Strain out the peaches and cherries, returning the infused gin to the original bottle. Kalamazoo’s Outdoor Gourmet Supreme Pizza
- 1 10-ounce ball Artisan Fire Pizza Dough
- 2 ounces Oven-roasted Pizza Sauce
- Pecorino Romano cheese
- 1 ounce smoked low-moisture mozzarella, cut into ½-inch cubes
- 1 ounce scamorza cheese, cut into 1/2-inch cubes
- 6 small pickled Italian cherry peppers, stemmed, seeded and cut up
- 6 black olives, pitted and halved
- 1 crimini mushroom, stemmed, halved and sliced
- 1/4 fresh poblano chile, stemmed, seeded and thinly-sliced
- 1 thin slice of red onion, broken into individual rings and cut
- 4 ounces Italian sausage, casings removed, and cooked in clumps (I cook them in a cast iron skillet in the pizza oven)
- 1 ounce pepperoni or uncured salami, sliced and cut into wide strips
Preparations for cooking on Artisan Fire Pizza Oven Preheat the oven with the upper and lower burner controls set to HIGH for 35 minutes. Turn the lower burner control to LOW before cooking your first pizza. Your total cooking time should be 2 to 3 minutes. Note: you can begin cooking in as little as 20 minutes, but your total cooking time will increase to as much as 5 minutes. Form an 11-inch dough ball to roughly a 12-inch pizza crust. It is helpful to let the dough rest at room temperature for about an hour before forming it. I prefer to form the dough and assemble the pizza on a lightly floured work surface, then slide the pizza peel underneath it. This works well if you have a perforated pizza peel. The less time the dough spends on the peel, the less likely it is to stick. Transfer it immediately to the cooking deck in the oven. The edge of the pie near the fire will cook the most quickly. Rotate the pizza a quarter turn as the crust near the fire reaches your desired color, about every 30 seconds. Check the bottom of the dough at every turn to evaluate the color. If the bottom of the dough reaches the desired cooking point, insert a pizza screen under the pizza to keep the crust from browning further. I like the bottom of my pizza to be golden brown with a smattering of black, caramelized accents. If you do find yourself using the screen, you may wish to switch to using a Tipo 00 Italian flour in your dough recipe. This flour, traditionally used in Neapolitan pizza, has a much higher burning point than conventional flour. Remove and serve when the perimeter is golden brown and beginning to blister.