To celebrate the blooming of her beautiful Bedford peonies, Martha hosts an annual peony dinner. The event features a three-course meal, with Martha's fragrant flowers front and center.
Sixty visitors dine on a menu of asparagus soup, potato skins with gravlax, fresh crab cakes, and roast saddle of lamb with vegetables. Martha enlists Pierre Schaedelin and Martin Brock, two of her favorite chefs, to prepare the meal.
Accompanying the food are tableside peony arrangements and votive candles that were prepared by decorating editorial director Kevin Sharkey.