What is the first thing you do if the weekend house you just bought comes with an 18-foot-wide fire pit? If you’re superchef Jean-Georges Vongerichten, you call Sylvia and Steve Pryzant at Four Story Hill Farm in Pennsylvania. The Pryzants raise poultry and heirloom pigs for some of the country’s most elite restaurants.
“I told Sylvia, ‘I want to do a pig roast,’” Vongerichten recalled.
Some backstory: Though he has lived and cooked in Manhattan for more than 20 years, Jean-Georges and his wife, Marja, bought their first weekend house fairly recently. With his restaurant empire now up to 18 locations around the globe, and at least a dozen more on the way, a retreat where they could unwind seemed to be in order. “I didn’t want to be in the Hamptons,” Marja said. “But he’s a beach person, so we compromised.” The house she found, in Westchester, New York (the first one she looked at), is brand-new, off a winding country road and by a secluded lake surrounded by woods. “We thought we wouldn’t know anybody,” Marja said. “But in the end, we know a lot of people here.” The Vongerichtens invited a mix of new neighbors and old friends to their early summer pig roast, including Jean-Georges’s brother Philippe (the general manager of the chef’s flagship Manhattan restaurant Jean Georges), the Lever House restaurant co-owner John McDonald and boutique-wine importer Serge Doré.