For our last dinner of the 2024 season, we welcomed back Chris Rovezzi for a hearty Italian meal. As the days grow shorter our dinners have been starting a touch earlier, with the crowd of guests in full attendance by 5pm. Plus, some of our guests came in their Halloween costumes, what a scream!

Mimi Loureiro, our chef of the evening, was giving the guests a run through of her menu and inspiration. An expert in plant-based cuisine, Mimi’s goal was to make food that everyone loves, but vegan! 

As the dusk approached, guests congregated with plates and glasses filled to their liking. With Tse Wei at a wok station and Diana at the buffet, our guests were delighted to be served a satisfying variety of traditional Singaporean street foods.

It was undeniable that it was our first Jim Haynes Project summer dinner of the year, with the heavy humidity and hot air. But, we had our fun all the same!

We had perfect weather for the sell-out crowd attending our first Jim Haynes dinner of 2024.

We’re announcing the 2024 dinner dates!

The star of our final event of the year was Chef Chris Faison, who with the assistance of one of his students made gorgeous plates of braised short ribs, asparagus and microgreens on a bed of truffle-infused mashed potatoes.

For the first Autumn event of the year, Chris Rovezzi graced us with his delectable Italian comfort food.

Before making their way down the winding footpath to the house, guests were welcomed by David Wade’s contagious smile as he tended his trusty, one-of-a-kind smoker.

Paella is a community meal, and our Spanish friends Angel and Joan Berenguer loved the opportunity to make paella for fifty at our July Jim Haynes dinner party.

The countertops were adorned with platters of crispy empanadas and abundant fresh fruit, creating a delightful sight for the guests who mingled in the room.

Sunny Days Ahead