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The tables are set at the G&G headquarters.

Photo: Cameron Wilder

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A Blade and Bow Boulevardier.

Photo: Cameron Wilder

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The evening’s menu, adorned with a pheasant feather.

Photo: Cameron Wilder

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Jeff Parrott, Blade and Bow brand cultivator.

Photo: Cameron Wilder

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The Hot Club kicks off cocktail hour with live music.

Photo: Cameron Wilder

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Lump crab sallet with rice paper flowers, salmon roe, and masala dust.

Photo: Cameron Wilder

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Paige and Matt McCarroll.

Photo: Cameron Wilder

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Miguel and Bree Buencamino.

Photo: Cameron Wilder

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The featured chefs: Misti Norris, James London, and Meherwan Irani.

Photo: Cameron Wilder

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The Sea course by James London: poached tilefish, charred roots, horseradish, and mustard greens.

Photo: Cameron Wilder

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Meherwan Irani preps his dish for the Sky course: grilled quail with pomegranate, chilies, and spiced honey.

Photo: Cameron Wilder

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Michael and Tracy Handler.

Photo: Cameron Wilder

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The Land course by Misti Norris: smoked oxtail bawan with shoyu fermented king trumpets, Blade and Bow oxtail jus, and beef heart.

Photo: Cameron Wilder

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Spiced chocolate panna cotta with Blade and Bow caramel, and pistachio dust.

Photo: Cameron Wilder

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Blade and Bow espresso martinis.

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A special taste of the Blade and Bow limited-release 22-year-old bourbon.

Photo: Cameron Wilder

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Cheers to a beautiful evening!

Photo: Cameron Wilder