Page 49 - WINE DINE AND TRAVEL MAGAZINE 2020 SPRING EDITION INTERACTIVE

Our host is Harry Littlefield, a grinning, French pastries, fruit, yogurt, and eggs back and let someone else do the cook-
gregarious British lad who acts as both cooked to order, while lunches feature ing. But guests are welcome to get stuck
DJ and bartender. I spend many a sun- lighter fare, like grilled meats and salads. in if they like, accompanying the chef
drenched hour poolside, listening to his Evening canapes and cocktails are fol- to the local market or helping out in the
“Summer Acoustics” mix and gazing up at lowed by multi-course candlelit dinners kitchen—a particularly popular pastime for
the clear blue sky through “rosé” colored where even the napkins are dressed to children.
glasses, the cloudless canvas above inter- impress, folded into the shape of a tuxedo
rupted only by the occasional private jet shirt one night, a rose the next. “Kids love the ‘pizza factory,’” explains Ma-
ferrying the glitterati to Nice or Cannes. ciek Gorny, another Scott Dunn Villa chef.
The first and pretty much the last time “Give them lots of ingredients and then
For bikini-straining indulgences, we rely I attempted to prepare a real meal (i.e. whack it in the oven for a few minutes.
on the talents of Chef Thomas Birch. anything more challenging than toast), I They eat much better when they have
Break“feasts” are a smorgasbord of set the kitchen on fire, so I’m happy to kick made the food themselves.”

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