All season the volunteers have been manning the museums of the east Hampton Historical Society and now it's time to thank them with a delicious thank you lunch staged by Ina and two friends--trustee Frank Newbold and local shopkeeper Valerie Smith. Frank and Valerie get to set the scene while Ina cooks a fabulous lunch of Swordfish Steaks in Tomato Caper Sauce, Saffron and Zucchini Cous Cous followed by individual Chocolate Puddings.

Ina's cooking a deepy flavoured Fillet of beef bourgignon, with a creamy cheese Zucchini Gratin and for dessert a plum tart with a wonderful crumb topping. She's packing it up and sending it up to the city where her young friend can heat it up and host a celebration party.

Catering an event is all about making wise menu choices. Ina helps her friend's daughter who is getting married to choose a delicious dessert for the rehearsal dinner. There are two desserts to choose from and two different table decorations constructed by Miguel. Its a delicious choice between Baba au Rhum and Il Flottante.