goop celebrates

Email sent: May 23, 2013 11:43 am
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goop celebrates...

...the beginning of summer.

On Tuesday, we at goop celebrated the impending summer (oh, and could someone please inform Britain that spring has begun, incidentally) with a wonderful dinner at London's venerable eating establishment, Mark's Club. We invited many of our friends and collaborators and served them a New England summer feast. Below are the snaps.




The Menu

We goop’d Mark’s Club's menu, bringing some classic New England fare to this traditional English club.

The Test

A couple weeks before the event, we went over to Mark’s Club to test out our recipes with the amazing kitchen team. Here’s how it went down:

Ben Hughes, Mark's Club Head Chef and Adrian Martin, Birley Group Executive Chef

Chef Adrian and his team started prepping pretty early.

Making the sofrito for the main course, Baked Stuffed Lobster from My Father's Daughter...

Stuffed and ready to bake.

We joined shortly after (with coffee).

Click here to see more of our kitchen prep for the party »

The Event

In season pink peonies, white hydrangeas and pink roses. And, Old Bay on every table.

Cocktail Hour

We kicked off the evening with some Veuve Clicquot Rosé and our perfect dirty martini. (It can be difficult to find pimento stuffed olives here in England, but we had them for the party.)

Fried clams and corn fritters.

We got all New England on our canapés, which included mini corn fritters, mini lobster rolls, fried clams, classic shrimp cocktail, oysters, and a cold cucumber & avocado soup.

With our CEO, Seb

Photos: Richard Young

In the Kitchen

We nipped out of cocktail hour early to help prepare for dinner.

Defending the concept of turkey bacon to the Mark’s kitchen team.

Putting final touches on the wedge.

See more here final touches in the kitchen here »


The star of the night: baked, stuffed lobster, New England style.

Click here to see more snaps of our guests at the dinner party »

Back to the kitchen... help finish dessert.

Shortcake ready to go out.

Spooning the lime Chantilly onto our mini key lime pies.

Red, "white" and blue salt water taffy.

Back at the Table...

Key lime pie and salt water taffy

Each of our 50 guests left with a signed copy of It’s All Good inside their gift bag.

A very special thank you to Mark's Club and Veuve Clicquot.

Currently available on goop

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