FEATURES

A ROUNDTABLE OF PARTY PROS CAPTURES THE SPIRIT OF BRAZIL IN THE LUSH, NATURAL BEAUTY OF THE HAMPTONS

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PEAK-SEASON IN THE HAMPTONS is known to be packed with the fashion flock—creative directors from every "it" luxury brand, packs of decorators and their art-collecting clientele—and, of course, finance whizzes and their power broker-kin. But in the swirl of benefits and birthday fêtes, it's easy to overlook the presence of yet another creative clique—the ones who make those summer events so special: event planners, chefs, caterers and cocktail gurus.

The Rainforest Recreated – with a hot pink flourish! (click image for larger view)

One balmy East Hampton evening, HC&G visited a fashionable feast created—and certainly enjoyed—by a handful of the island's finest party-throwing professionals. Their mission: to bring sultry Brazilian style to the East End. The players: event planner Polly Onet, culinary event producer Pamela Morgan, floral designer Wilhiam De Paula, caterer Alzira Romaneto and lighting designers Ira and Helena Levy.

Helena Levy proposed the idea to celebrate the cuisine of her native country with a Brazilian barbecue and her colleagues rallied to throw an event that would be a treat for themselves and the guest list. The hallmark of a Brazilian dinner party is the relaxed atmosphere—guests can't help but unwind to the soft strains of bossa nova, icy caipirhiñas and a starlit sky.

A Colorful Palette Caterer Alzira Romaneto's classic Brazilian cuisine is as eye-catching as it is delicious. A marinated beet salad (above) on a bright orange platter from Home, James!, chicken cochinhas served on a banana leaf (above right) and shrimp ceviche (right) were some of the offerings from the appetizer menu.

Barbecues are one of the simplest ways to prepare a meal for a large group and the Brazilian note adds an exotic twist to this familiar practice. The tradition of churrasco—serving a variety of grilled meats from a skewer—is the cornerstone of Brazilian barbecue, where guests eat leisurely throughout the night. To let skewer-wielding servers know that they're ready for more, guests are given tags, one green, one red, to signal when they're craving another round or when they need a breather.

Onet got creative with the tags, which guests kept by their plates. "I wanted everyone to discover just what makes churrasco so special," she enthused. "Stop" and "go" were replaced with "beat it!" and "bring it on!"

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