After the holidays have come and gone, and things slip back into their normal routine, one is reminded in no uncertain terms of the realities of winter. While – with its snowfall – winter can be beautiful, it is also long, dark, cold, and icy, and we have been known to keep a running countdown to springtime as a way to get through these days. As a break from this, we are thrilled to be featuring a delightful Harvest Dinner Series this week on Delancey and Penn. The dinner parties were hosted by Faunbrook Bed and Breakfast – an absolute gem of a local venue, and Sarah of Juniper & Dash gathered a veritable dream team of local vendors, including Alexandra Whitney Photography – who appealingly documents each and every lovely detail. The unexpected interpretation of each season’s elements (early summer, late summer, and early autumn) and the oh-so-tempting menus motivate us to get through this winter and count down a bit more enthusiastically until we can – once again – eat under the stars. Enjoy every bit of today’s Starlight Pumpkin dinner … the cool tones, yummy drinks, and pumpkin curry soup with marshmallows (!) have us looking through these dreamy images again and again. And be sure to stop back again tomorrow for our next feature in this fabulous series!
From Sarah of Juniper & Dash,
When we first announced the theme of this Fall segment of our Harvest Dinner Series, we knew people would envision a Halloween setting full of orange, and lots of pumpkins… And while there were lots of pumpkins, none of them were orange!
When designing this last dinner of the year with Sarah from Jackalope Heart, we thought it’d be fun to surprise people and veer from the typical and expected. We collaborated with Kati Mac Floral Design and Modern Relics to create tablescapes that focused on cooler fall colors — slate blue, sage, and white. Alexandra Whitney captured everything amazingly as usual and wowed us with how she saw things through her lens!
Triple Fresh Catering coordinated with The Farm at Doe Run and Cakes and Candies by Maryellen to create this pumpkin-centric menu that highlighted the versatility of the star ingredient throughout each course. Who knew pumpkin could be used so many ways? Our speciality cocktail of the evening — Pumpkin Spice Kombucha with SNAP — from Inspired Brews and Art in the Age, kept everybody warm and toasty! With the gorgeous Fall light and leaves falling around us we couldn’t have asked for a better evening. This great team of artisans and vendors created a stunning event that I’m still having dreams about!
Toasted Brioche, Pumpkin Butter, Candied Walnuts, and Sage
Smoked Prosciutto, Dried Local Apple, and Pecan Involtini
Herbed Goat Cheese Polenta Cake with Maple Yogurt, and Granny Smith Apple
Pumpkin Cream and Ricotta Cheese Dumpling
Farm at Doe Run Cheese Plate
Curried Pumpkin Bisque with Toasted Marshmallow
Arugula Greens, Mulled Pear, Toasted Pumpkin Seeds, and Cranberry Vinaigrette
Duck Two Ways:
Seared Duck Breast with Pomegranate Gastrique;
Duck Confit with Pumpkin Fritter and Parsnip Puree
MaryEllen’s Warm Bourbon Pumpkin Bread Pudding
Inspired Brews Pumpkin Kombucha with Art in the Age SNAP
Iron Hill Brewery Pumpkin Ale
Photography: Alexandra Whitney Photography // Planning: Juniper & Dash // Branding: Jackalope Heart // Venue: Faunbrook Bed & Breakfast // Catering: Triple Fresh Catering // Florist: Kati Mac Floral Designs // Dessert: Cakes & Candies by MaryEllen // Cheese: Farm at Doe Run // Spirits: Art in the Age // Kombucha: Inspired Brews // Rentals: Modern Relics // Beer: Iron Hill West Chester