BEAUTY & THE BEET A vibrant vegetable inspires the design and menu of an intimate dinner party hosted in a pictureperfect setting east of Atlanta

Friends dedicated to reviving the tradition of Sunday supper held their fi rst dinner inside a restored barn at New Moon Gardens, a private farm near Lithonia, Georgia.

BEAUTY & THE BEET

A vibrant vegetable inspires the design and menu of an intimate dinner party hosted in a picture-perfect setting east of Atlanta

clockwise, from top right Designer Walter Mazzanti puts the fi nishing touches on the rustic table setting. Homemade beet raviolis await to be plated. The herbed-green custard was served before the digestif. Juliana Shields (left) and Tracy Mitchell (right) of Suffi ciently Amused, whip up the evening’s six-course meal in the kitchen farmhouse at New Moon Gardens. The goat cheese cheesecake featured a sea-salted raw cacao pistachio coconut crust. Toasted farro with golden beets, oven-roasted tomatoes and prosecco was served in miniature mason jars. Shields sneaks away to fetch a couple of empty glasses to toast a successful evening. The bourbon-based beet cocktail was garnished with sage leaves. opposite New Moon Gardens features acres of undisturbed natural foliage.

NNot long ago, people regularly hosted friends for drinks, dinner and dessert, all served with a side of rich conversation.

Recipes were culled from family archives and the pages of cookbooks, and tables were set with fi ne china and fl orals. A fi ne cognac or other digestif would signal the end of a carefree evening. But with today’s more work, less play culture, a traditional dinner party has all but grown scarce. Enter the ladies of Suffi ciently Amused. This Atlanta trio’s popup Sunday suppers are helping to fi ll the void left by the endangered dinner party, while bringing good food and deep conversation back to the table. “The goal of Suffi ciently Amused is to create an environment where people can gather to indulge their senses—not only in thoughtfully prepared food, but also in the company of interesting

individuals,” explains chef and Suffi ciently Amused owner Tracy Mitchell (who also owns Bad Dog Taqueria in Emory Village). “I like to think of food and great company as the great equalizer. We’re all different, but in those few moments at the table we come together to savor an experience.” Their inaugural fête took place on a warm Sunday evening at New Moon Gardens in Lithonia, Georgia. The farm’s owner, and friend of Mitchell, David McMullin, had recently fi nished restoring the dilapidated late-1800s property. Creating a unique ambience for their guests wasn’t the only objective of the evening; it was also about proving that beets are making a culinary comeback. “‘Break it Down: The Organic Beet Box’ was the name of that night’s dinner,” says sous chef Juliana Shields. “For everyone who thought they disliked beets, we took them by surprise.” From the opening cocktail to the cheesecake dessert, each item on the evening’s menu promi-

nently featured some variety of beet, including the pizzas that were grilled over an open fi re pit and served to guests as they arrived. Next, they stepped inside the rustic-chic barn to commence their six-course beet-centric meal, with highlights such as toasted farro served in miniature mason jars and herbed-green custard with beet oil. The company’s resident sommelier, Susan Maschal, was also on hand, pouring rare but perfectly paired varietals. Designer Walter Mazzanti of Abitato Inc., who frequently collaborates with Mitchell, was at the helm of transforming the empty barn into a cozy space. “This evening was all about the food, so I didn’t want to create anything too distracting. I did, however, want to juxtapose the farm’s ruggedness and beauty with clean, contemporary lines,” he says. Mazzanti repurposed a weathered feeding trough found on-site into a centerpiece that was styled with twinkling candles and different beet varieties, cut in half to reveal their vibrant color and texture. Custom ikat table runners added yet another punch of color next to the sleek white chairs and striking modern chandelier. As day faded into dusk, Mazzanti’s decision to up-light the ceiling’s rafters cast a warm glow just as the fi nal courses were being served. Like any great dinner party, this one was memorable until the fi nal moments. “It was getting dark, the music was amazing and everyone was enjoying the warmth of the fi re with their fellow diners,” recalls Mitchell. “It was magical.” SEE RESOURCES, BACK OF BOOK.

Seats for Suffi ciently Amused’s fi rst pop-up dinner party fi lled quickly with an array of food-loving guests, including the local proprietors of Decatur’s Avellino’s Pizza, who provided the dough for the evening’s grilled pizzas. opposite, clockwise, from top left Mazzanti took his color cue for the tablescape from the evening’s beet-centric menu. Custom ikat table runners added an exotic touch to the rustic setting. Supper was served inside the restored barn, just steps away from the property’s charming red farmhouse.