There are nights on the Georgia coast that simply take your breath away. The kind where the sky turns to cotton candy and gold, the tide rushes past the dock, and the air feels so perfect

you can't help but pause to soak it all in, with just enough breeze to keep the gnats at bay. (When it's nice out, they seem to enjoy the scenery just as much as we do!) Tide & Toast was one of those nights—a dinner party on the dock of Reflections' only other editor, celebrating

twenty years of storytelling and the people who make this place shine.

Local interior and event designer, Stephanie Hoey, set the most stunning table—patterns mixed so flawlessly it was as if she'd asked the sun itself to cast a glow that accented every detail. Gorgeous cane placemats, navy chargers, layered dinnerware, and a tablecloth that tied it all together—this scene could have graced the pages of Architectural Digest or Travel + Leisure.

The "venue" itself was transformed with the perfect wooden table and chairs, a gorgeous oyster bar, and a cozy settee on the floating dock—all curated by Jones Cole Rental Collective, a local event company whose owners are as sweet as they are talented. The result was pure coastal sophistication—so perfectly balanced it felt as if the evening light was part of the design. We say it all the time, but living here truly feels like being on vacation every day.

And when Jessi Hampton brings her sophisticated palate to the party, the experience reaches another level entirely. She has a gift for turning something simple into something extraordinary—creative, flavorful, and beautiful. Jessi has been sharing recipes with Reflections for a few years now, and what she creates always reflects that rare balance between elegance and accessibility. She has the ability to take something that photographs like what you see and make it completely do-able for those of us who aren't as versed in cooking, let alone styling our food. With a degree in food science, Jessi brings out not only the visual beauty of her dishes, but also the nutritional complexity and thoughtful balance of recipes that taste as good as they look, no matter the plate or setting.

Adding to the magic was Hanna Stevens and Julia Botha whose new company Coastal Carts Savannah, specializes in creating playful event facades that elevate any gathering. From our popcorn welcome bar to the smallest, thoughtful touches, her creativity helped transform the evening into something cinematic. Watching the sunset beyond her setup might have been better than any movie I've ever seen—and it was the setting of our lives—a real, living stage for God's beauty.

This dinner party was conceived and styled as a nod to Volume 4, Number 4's Barefoot Ball. We considered hosting on the beach again…at the sandbar just around the bend from Julie's dock, but realism won out (if you know, you know—transporting a full dinner party by boat isn't for the faint of heart). Our hope is that these coastal vibes spark ideas for your next celebration.

For us, Tide & Toast was more than a party—it was a moment to reflect on twenty years of storytelling. The things we do for a photo shoot will never cease to amaze me, but every hour of preparation, brainstorming, and execution was worth it. When the flavors, light, and patterns come together in perfect harmony—you just know.

Here's to our incredible Tide & Toast dinner party, celebrating twenty years of life, light, and the stories that make this place home.

Appetizers

INGREDIENTS

• 12 medium oysters
• 4 tbsp salted butter
• ⅓ cup minced shallot
• 2 tbsp fresh basil, minced
• 2 tbsp fresh flat-leaf parsley, minced
• Zest of 1 lemon
• 1 ounce prosciutto finely chopped
• 2 tbsp freshly squeezed lemon juice

METHOD

• Wash oysters thoroughly and shuck.
• Detach the oyster from the muscle and keep on the half shell (this will be the vessel they cook in).
• Preheat oven to 400°F.
• In a small pan, melt the butter with the shallot over medium heat.
• Simmer until tender, 3 to 5 minutes.
• Remove from heat and stir in the basil, parsley and lemon zest.
• Line the bottom of a rimmed half sheet pan or heavy 12-inch frying pan with about 1/4 inch of Kosher salt, or use a baking sheet with a wire rack.
• Arrange shucked oysters in the pan.
• Spoon some of the herb butter into each half shell.
• Bake for 10 minutes, until just done.
• Sprinkle each piece with a little bit of chopped prosciutto and lemon juice.
• Serve warm.

Crab Maison

INGREDIENTS

• 1 lb. fresh blue crab, picked free of shells
• ¾ cup chopped celery
• 1/3 cup mayonnaise
• ¼ cup whole grain Dijon mustard
• 3 tbsp chopped capers
• 2 tbsp Champagne vinegar
• 2 tbsp chopped parsley
• 1 tsp lemon zest
• ½ tsp ground black pepper
• Optional garnish baby arugula or frisee

METHOD

• In a large bowl, gently combine crabmeat, celery, mayonnaise, mustard, capers, vinegar, parsley, zest, salt, and pepper.
• Cover and refrigerate up to 2 days.
• Serve with crackers and desired greens.

Yukon Gold Petites

INGREDIENTS

• 12 ea baby Yukon gold potatoes
• Crème fraîche
• Your preferred caviar
• Fresh dill or chives for garnish

METHOD

• Boil a medium-sized pot of water and add potatoes until fully cooked.
• Cut a small piece of potato off the bottom of each potato, so they are able to stand up right.
• Spread a generous amount of crème fraîche along the top of each potato.
• Garnish with a small spoonful of caviar and a sprig of dill or chive.

Pan-Seared Garlic Butter Lamb Chops

INGREDIENTS

• 6 lamb chops (about 1 inch thick)
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary

METHOD

• Pat the lamb chops dry with paper towels.
• Season generously with salt and pepper on both sides.
• Heat olive oil in a skillet over medium-high heat.
• When hot, add the chops and sear for 2–3 minutes per side, until golden brown.
• Reduce heat to medium.
• Add butter, garlic, and rosemary.
• Spoon the melted garlic butter over the chops for 1–2 minutes, basting continuously.
• Remove from heat and let rest for 5 minutes before serving.

Broccolini

INGREDIENTS

• 1 bunch broccolini, rough ends trimmed off
• 2 tbsp olive oil
• 1 tbsp soy sauce

METHOD

• Preheat oven to 425°F.
• Line a sheet pan with aluminum foil, brush with oil or spray with cooking spray.
• Trim off any rough ends of broccolini. Leave any leaves still attached.
• On the baking sheet or in a large bowl, toss broccolini with olive oil and soy sauce.
• Spread onto baking sheet in a single layer.
• Bake for about 15 minutes or until broccolini is tender and tips are golden brown and crisp.
• Remove from oven; serve while still warm.

Martini Bar

There's something timeless about a martini. It's sleek, sophisticated, and endlessly customizable—but mixing each drink to order can take the host away from the fun. This pre-made martini bar solves that problem beautifully: each cocktail is mixed in advance and served from pretty glass decanters or carafes, so guests can simply pour, garnish, and enjoy.

The Concept

Think of it as a self-serve cocktail bar with all the polish of a classic lounge. Instead of setting out bottles and shakers, you'll have batches of martinis ready to go — chilled, balanced, and beautifully displayed in elegant containers. Guests choose their martini style, pour it into a chilled glass, and finish it off with a garnish of their choice.

It's sophisticated yet simple—perfect for a dinner party, holiday gathering, or even a wedding cocktail hour.

What You'll Need

Three medium-sized glass decanters, carafes, or swing-top bottles

Small bowls or trays for garnishes

A bucket or tray of ice and chilled martini glasses

Small labels or tags to identify each martini

The Martini Menu

Here are three crowd-pleasing options that cover a range of flavors—from briny and bold to crisp and fruity.

The Classic Dirty Martini (Vodka-Based)

For those who love that savory, salty edge.

Makes about 6 servings

INGREDIENTS

• 1 ½ cups vodka
• ½ cup dry vermouth
• ½ cup olive brine
• Optional dash of orange bitters for depth

METHOD

• Stir all ingredients with ice until well-chilled, then strain into your glass container.
• Keep refrigerated until serving.

Garnish Options

Classic green olives (stuffed with blue cheese or pimento), cocktail onions

Lemon twist for a lighter finish

The Cosmopolitan

A pretty-in-pink favorite that's both tart and refreshing.

Makes about 6 servings

INGREDIENTS

• 1 ½ cups vodka
• ¾ cup triple sec or Cointreau
• ¾ cup cranberry juice
• ½ cup fresh lime juice

METHOD

• Stir or shake the ingredients with ice and strain into your serving bottle. Keep chilled.

The Crisp

Sauvignon Blanc Martini (adapted from Hillstone's Crisp Martini)

Light, bright and clean—perfect for those who like it simple and elegant.

Makes about 6 servings

INGREDIENTS

• 1 ½ cups vodka
• 3/4 cup St. Germain elderflower liqueur
• 6 ounces fresh lemon juice
• 6 ounces Sauvignon Blanc

METHOD

• Stir or shake the ingredients with ice and strain into your serving bottle. Keep chilled.