Inside a Sophisticated Mexican-Inspired Halloween Soirée
Fashion designer and the voice behind lifestyle website Rip + Tan, Jenni Kayne has impeccable taste. So when Kayne offered to share the details of her recent grown-up Halloween dinner party with us, we knew it would be an event to remember. With food by the Kitchy Kitchen’s Claire Thomas and styling by Kayne herself, the event turned out to be every bit as chic and sophisticated as we could have imagined. Read on to see the gorgeous images from the dinner and learn about all of the décor and menu details.
“To achieve a feel that was at once beautiful and a touch dark, Botany carved out white pumpkins to serve as the vessels for the arrangements in the center of the table and at each place setting,” Kayne tells us. “Inside, they placed crabapple branches, green and black privet, red and green ligustrum, cream garden roses, viburnum, and snowberries.”
When it came to the menu for the evening, Kayne knew whom to call on. “Over the last several months, I've featured Claire Thomas' unfussy yet sophisticated food on Rip + Tan on a regular basis,” the designer tell us. “So when planning a Halloween party catered to the adults—complete with a festive and seasonal menu—I immediately thought of her.”
A first course of pumpkin coconut soup with rye bread crumbs, pepitas, and mole, was served in small, hollowed-out pumpkins, and was followed by a kale salad with pepitas, pecorino, raisins, and fuyu persimmons.