Abandon the silverware, don an apron, and enjoy steaming lobster, prawns, corn-on-the-cob, and more as they are ceremoniously poured from huge cooking pots down the middle of butcher-paper covered tables. Of course their wines will be poured and they will began with Hors d’oeuvres prepared by The Hess Collection Executive Chef Chad Hendrickson. Accompanied by music in their courtyard. For those age 21 and over.