Lynn Easton
Lynn and her husband, Dean Andrews, host a springtime dinner party at their boutique hotel property, Zero George.
Lynn and Dean prep ingredients for their Italian-inspired menu in the kitchen at Zero George.
For the “bar,” Lynn filled a Vietri planter with ice and just-plucked jasmine vines to chill a variety of their Pippin Hill Farm & Vineyard wines.
Each place setting pairs the Italian plates and bowls she and Dean selected when they were first married with bright chargers and Vietri utensils. “We have beautiful family silver that we use for more traditional dinners,” says Lynn, “but the colorful cutlery just says, ‘Fun!’’
Augusta Cole, Lynn’s right hand at Easton Events, puts the finishing touches on the tables. “I chose two rounds to break up the long, narrow space,” Lynn explains. “I love creating intimate dinners, and nothing does that better than a 48-inch table.”
To turn a garden alcove into an inviting cocktail nook, Lynn arranged outdoor furniture and added candles and potted plants to enhance an oyster tabby patio.
A small table (far left) topped with wines and glassware makes for an easy self-serve bar.
The focus is streamlined and elegant, letting the outdoor environment take center stage.
Dean’s Linguine with Shrimp & Basil
Sgroppino
