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.
“For this holiday get-together, I wanted to achieve a look and feel that was casual but beautiful, festive but not too literal, organic with touches that felt a bit dark and gave a nod to Halloween,” shares the designer.
Using a mix of natural linen napkins, vintage flatware, and onyx plates, Kayne created elegant, unfussy place settings that allowed the impressive florals to take center stage.
Florals and gourds from Botany ran the length of the main table and the nearby side board, which was used as a buffet.
“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.”
As the finishing touch, clusters of green, white, and gray pumpkins and gourds were placed down the center of the table, and accented with green and purple kale and snowberries.
Handpainted menus featuring a pumpkin vine watercolor by Sarah Elliott topped the Heath Ceramics plates.
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.”
Thomas crafted a holiday-inspired and seasonally appropriate menu featuring Mexican-influenced flavors like mole and salsa verde.
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.
To complement the food and make it a true adult affair, Kayne and Thomas opted for a refreshing cocktail. “Claire made an incredible tequila tamarindo punch that simultaneously complemented the meal and got the party going!” Kayne shares.
“As the sweet finish, Claire continued the theme with a sinfully good Mexican hot chocolate bread pudding—a dessert that has officially been added to my list of recipes to perfect,” the host told us.