On Sunday, July 28, we’ll gather in the cellar with the team from Cowhorn Kitchen & Wine for an evening that tastes like summer by the sea. Chef Henry will be creating, shaping a menu around the brightness and clarity of coastal ingredients—think citrus-kissed ceviche, simply prepared fish, and the kinds of dishes that only make sense when the days are long and the air is warm. Throughout the night, we’ll pour Cowhorn’s wines—pure, expressive, and exactly right alongside each course. It will be easy. It will be delicious. It will feel like summer is supposed to.