KDHamptons always loves to receive an invitation to parties at Zoe Hoare [above] and her husband Chris Mead’s Hamptons home. The designer dream team own English Country Antiques in Bridgehampton and always put together a chic, intimate setting with fantastic food and great friends. On Sunday, February 24th we gathered to celebrate Zoe’s birthday at the Goose House, their stunning shingle style beach cottage on the bay in Southampton.

“I purchased this home years ago from a local farmer who liked to shoot geese from the porch,” shares Chris. “As his eyesight declined, he could not tell the real geese from the fake decoys so he had some made twice as big. They’re still perched on our back lawn − not fooling anybody.”

Zoe shares, “I didn’t want the table to take away from the view.  I’m a big fan of neutral tables. Ivory candles and 19th century linens make for a luxurious but rustic feel. I like to let the food and wine speak for themselves. My mother decorated with French linens everywhere so they are part of my upbringing. I love the texture mixed with weights and color. Speaks of a simpler life. Anastasia Casale of Sag Harbor Florist designed the flower arrangements.”

“My tabletop inspiration came via Food52.  It’s my new go to for inspo, and my friend Harriet @dishingoodness recommended it for quality,” says Zoe. “All of the platters and accessories are from our store [26 Snake Hollow Rd, Bridgehampton; (631) 537-0606], and from my website  my website CheZZoe. Follow Zoe on Instagram HERE to see more of her design ideas.

Zoe says, “My husband is English and we wanted to serve a typical English roast with all the trimmings! It seemed a lovely link between the US and the UK.” Chris adds, “This menu is a typical English Sunday lunch.  Growing up, all of the families ate it ever Sunday in the pubs.”

Private Chef Rich Pinto shares, “Zoe’s vision of a Hamptons English style supper got me very excited. I knew we had to do a big roast and Yorkshire pudding. I love working with clients to create menus that are an homage to place and season.” Pinto is a Manhattan/Sag Harbor based Private Chef and Caterer specializing in bespoke events for people who love food and the craft of cooking.  When he’s not in the kitchen, you’ll find Rich aboard Elsa, his vintage sailboat, in Sag Harbor.

Chef Pinto adds, “The fennel gratin is pure winter comfort food (and I also love the way Brits say “gratin”!).  The Brandade de Morue was a nice nod to the continent and kept the menu from seeming to stodgy. Zoe’s idea for the Yucatan style shrimp cocktail and hassleback potatoes livened up the meal and felt very current. Her styling of the event was amazing and showcased the food better than I could have imagined.”

KDHamptons scores two delicious recipes from the lunch: 

Classic Yorkshire Pudding [Popovers]: Makes 8 Servings
140g plain flour
4 egg
200ml or 7oz whole milk
Beef fat or sunflower oil for cooking

Preheat your oven to 425 convection bake. Place your 8 hole full size muffin tin in the oven to heat. Meanwhile in a medium bowl whisk the flour eggs and milk together until smooth. Transfer batter to a small pitcher. Carefully remove your hot muffin tin from the oven. Quickly drop about a 2 teaspoons of fat in each muffin hole then pour in the batter in filling each hole 3/4 full. Bake the puddings for about 20 mins without opening the over door. Serve immediately.

Winter Vegetable Salad
1/2 Med Savoy Cabbage
1/2 Med Red Cabbage
4 Med Carrots Peeled
2 Medium Golden Beets Peeled
1 Bunch Lacinato Kale Stemmed

Dressing
3oz White Wine Vinegar
1Tbs Dijon Mustard
2 cloves roasted garlic
2 oil packed anchovies
6oz EVOO

Finely slice the first 4 ingredients on a Japanese mandolin. Cut the stemmed kale into 1/2 inch ribbons. In a blender puree the first 4 dressing ingredients. With blender running slowly pour in the oil. Add kosher salt and freshly ground pepper to taste. Toss salad and serve.

*Photos in this feature by Kelli Delaney