CELEBRATING in Oxford!

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Cathy Kaufman during the Shaun Hill dinner.
Shaun Hill’s seared monkfish with mustard and cucumber sauce.
Roast rack of lamb with summer vegetables by Shaun Hill of Walnut Tree restaurant
Lamb shoulder stew with vegetables, by Shaun Hill
Italian Risorgimento lunch
Chicken with rosemary and wine from the Italian Risorgimento lunch
Claudia Roden (far right) presides over Alicia Rios’ (second from right) and volunteers’ performance “Organoleptic Deconstruction in Three Movements”
M.F.K. Fisher exerted a strong influence on Auden’s idea of celebration, argued Seth Rosenbaum.
Chef Tim Kelsey, of St.Catz College was instrumental in the preparation of all the wonderful Celebratory meals.
Ominous Day-of –the-Dead Mexican candies.
Jake Tilson designed the exquisite menus; here the one for the dinner inspired from the Mexican Day of the Dead.
The Lenten Greek Kathari Deftera (Clean Monday) meze-lunch.
The Lenten Greek Kathari Deftera (Clean Monday) meze-lunch.
Taramosalata, marinated octopus and baked giant beans at the Lenten Greek meze-lunch.
Jane Kramer, of New Yorker magazine, and Cypriot diplomat Marilena Raouna at the Greek meze-lunch.