Location: The Fat Radish
Production/Catering Elements: We built a back garden with a picket fence and plant arrangements by our florist, Brenton Wolf. An unique pairing menu with a range of Krug Champagne vintages and a three course meal created by The Fat Radish’s head chef, Nick Wilber, including a main dish of Roasted Heritage Chicken with Mushrooms & Brioche Stuffing paired with Krug’s Grand Cuvee.
The New York Times included some additional photographs in their Fashion Week Party slideshow. Credit: Emily Berl for The New York Times