Spinning into Summer with Paris Creperie
FOOD: Samantha Sanchez & Nick Mallia, Paris Creperie
BAR: Romy Meehan & Nick Mallia, Bar Lunette
PHOTOGRAPHER: Alexandra Lewis & Jon Sachs
CHRONICLER: Alexandra Lewis
June, 2024
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! While food was served up at 5pm, there was a decent crowd that congregated earlier on, ready to swim in White Pond and enjoy pre-dinner drinks!
Under our trusty canopy (in case of light showers), Romy Meehan served up the cocktail of the evening, crafted by Nick Mallia. This refreshing drink was a twist on a Bramble, combining French gin, blackberry liqueur, simple syrup, fresh squeezed lemon juice, and mint. Across from the bar, there was also a spread of hors d'oeuvres, including sun dried tomato bruschetta, deviled eggs, summer chickpea salad, vichyssoise, and kale caesar salad.
Down the steps to the lower portion of our deck, Samantha Sanchez and Nick were working the live crepe station, dishing up a variety of offerings. The full menu boasted savory crepes: Smoked Slammin’, the Yam-Wise, and the Cordon Bleu, and sweet crepes: the classic Nutella with fresh strawberries and the Berrie Antoinette. Guests stood around waiting for their fresh crepes, while enjoying watching the masters spin them into existence!
As guests of all ages enjoyed mingling, dining, and drinking, many connections were made. When you get out of your comfort zone and explore conversations with strangers, you’d be surprised how much you have to discuss. Whether you discover unexpected commonalities, educational differences, or simply enjoy a good laugh, our dinners are always full of eclectic exchanges (and delicious food and drink).
