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A Summer Brunch with Mitchell Crosby

Photography Peter Frank EdwardsPhotos 17Issue July 2017
Event designer Mitchell Crosby (left) and his partner, Randall Felkel, regularly host parties of all sorts......such as this “Breakfast at Wimbledon” buffet, at their Old Windermere home.friends Merrill Benfield and Margaret Mays sample the refreshing strawberry lemonade punch.Host Mitchell Crosby at the ready with deviled eggsposh pup The Viscount Gabriel Cipriani of Windermere (aka “Cips”) awaits his debut: “Know how your guests feel about pets; if any are wary, perhaps introduce your dog on a leash or send him out for a playdate,” advises MitchellThe party migrates to the porchBartender friend Justin Edgar (who’s also the manager and sommelier of Cannon Green) created a Pimm’s Cup for the occasion, made special with the addition of strawberry ice cubes.For an equally tasty nonalcoholic version of the cocktail, simply omit the Pimm’s No. 1 and muddle the fruit in the ginger ale.Candice Wigfield starts with the deviled eggs from Hamby CateringRandall’s gorgeous desserts, a strawberry pound cake and lemon trifle, are served on the sideboard.“Make sure each offering, unless it’s pick-up food, has its own serving piece and always refill in the kitchen, not at the table,” Mitchell remindsHand-painted 19th-century English china plates are the perfect vessel for deviled eggs.Mitchell greets Corie Hipp Erdman and baby Neel.“Every time we serve Hoppin John’s pickled shrimp, guests ask for the receipt,” says RandallLemon TrifleStrawberry Pound CakeStrawberry Lemonade Punch

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