July 11, 2012
JOSH REYNOLDS FOR THE BOSTON GLOBE
Guests enjoyed a roofdeck garden party thrown by chef Tiffani Faison at the home of Dominick Doyle and Cary Lynch in Charlestown.
Faison, center, assembled the dessert course of strawberry shortcake on grilled biscuits with lemon curd and whipped cream.
Before sitting down to their meal, guests found their way to the bar to mix their own cocktails.
Faison grilled oysters for guests to snack on.
A variety of garnishes sat on a step ladder repurposed as a do-it-yourself cocktail bar.
Guests prepared concoctions from the variety of garnishes.
Simple syrups with a variety of flavors.
Table settings included planters and terracotta bases that evoked the theme "From the Garden."
Guests offered a toast.
Grilled tenderloin served with lobster broth and grilled endive rounded out the menu.
A crudite of vegetables in ranch dressing covered with toasted ground rye.
Table settings included planters and terracotta bases.