garden

use the kinds of plants I felt like using. It could feel Asian in some areas
(pointing to the varieties of Japanese maples) and Southwestern in others
(as he waves across the many succulents)." He used grasses to unify
the components. "I turned to John Greenlee, the original grass man of
California, as an adviser to the project. I knew he would be able to suggest
varieties that would create the effect I was after." For instance, the
No Mow fescue. "I love the way it lies down and is shiny and creates a
lush limey interspace, so you don't see any dirt. It also reminds me of
the seagrass you see between the corals."
As the party progresses, the guests move from the side garden, where
the appetizers were served, to the rear of the L-shaped patio as executive
pastry chef Yigit Рига begins crafting his artisanal spread on the dining
table. He and Dalbok created a tableau of Cafe Brulot dark chocolate
truffles interspersed with lime-green moss and various succulents on
a contemporary mango wood sculpture by Dutch artist Carola Vooges.
Pointing to the round tray, Dalbok comments: "I love concentric design.
That's why I love palms and bromeliads."
To fight the Northern California evening chill, Dalbok asks the
caterers to brew some tea, and he delights in serving it himself in
jewel-toned glasses from a teapot he's just brought home from
Marrakesh. ("It's the teapot I've been looking for all my life.") His
image is reflected in a massive mirror he's hung on the fence to create
the playful illusion of an entry to another part of the garden.
In this moment, his friends seated cozily in the oversize orange chairs
and Dalbok playing host, it's impossible not to think just how good everyone
and everything looks in this garden — just as he intended, r
SEE SOURCEBOOK FOR MORE INFORMATION, PAGE 88
Opposite: Individual shot
glasses of strawberry-scented
panna cotta with cantaloupe
caviar line the dessert table,
the final act of this garden's
opening night. Left: The area
of the garden that Dalbok
refers to as "stories in green."
Gravel and grasses are used
to fill all of the interspace and
unify the elements. Above:
Elements from the garden are
incorporated into every detail
of this party, including the
arrangement of the chocolate
truffles created by executive
pastry chef Yigit Рига.
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