The first course: raw oysters on the half-shell topped with a passion fruit relish and paired with Champagne. Then came a circular slice of grilled watermelon, finished with a balsamic glaze, feta cheese and mint. Diners sipped a classic Napa Valley Chardonnay in between bites.
It sounds fancy, but there were no white tablecloths or sommeliers at this dinner. Instead, this four-course meal was served on paper plates and the wines in plastic cups. Donning sweats and leisure wear, diners ate at picnic tables or in folding chairs around a fire.