Although we may be gathering with only a few people this year, my hope is to still be able to provide inspiration for your next intimate fall dinner party! I was delighted to collaborate with my very talented teammate, Renee, to style this elegant fall harvest party. You will soon find that the colors and style of this mini-shoot are truly dreamy, and would be perfect to elevate any backyard patio. Together, Renee and I chose The Tinsmith, a fairly new wedding venue in Madison, Wisconsin, as the perfect setting for our mini-styled shoot. From the bright and airy solarium to the glamorous green bar, The Tinsmith exuded elegance and style. And what better way to showcase this venue than with a gorgeous fall tablescape and some fashionable outfits?!
Our fall tablescape showcased a simple reclaimed wood table from Tinsmith and bentwood chairs from A La Crate. The dark wood of the table and chairs paired beautifully with simple cream stoneware plates and bowls, vintage glassware, and statement black flatware. Charming earthy colored candlesticks, rose colored napkins, and deep aubergine foliage (from Renee’s backyard!) added the perfect touch of fall sophistication to our table.
To keep up with the classy vibes of The Tinsmith, Renee styled both myself and our fellow teammate and photographer Katie. These fashion-forward looks are perfect as we transition to the fall and winter seasons. I absolutely loved the tan satin jumpsuit and low cut black silk dress that Renee chose for me.
Even though our team was not able to gather in person at this party, I included a few cozy fall recipe ideas below that would be perfect for any small gathering this season.
Fall Dinner Party Recipes:
Apple Cider Cocktail:
- 4 cups spiced apple cider
- 1½ cups bourbon
- Juice of 1 lemon
- 1 12-ounce bottle/can ginger beer
- For garnish: 1 apple, thinly sliced into rounds & Cinnamon sticks
Stir together all the ingredients for the punch in a pitcher. Pour into glasses filled with ice. Garnish with an apple slice and a cinnamon stick.
Butternut Squash Soup:
- 2 tbsp butter or olive oil
- 1.5 cups chopped yellow onion
- 1/4 tsp salt & 1/8 tsp black pepper
- 3 lb roasted butternut squash
- 1/8 tsp ground cinnamon
- 6 cups vegetable or chicken stock
- Melt the butter in a soup pot over medium heat, then add the onion, salt, and pepper, and cook for 10 minutes, until the onions are soft. Add the roasted butternut squash cubes and cinnamon, and stir for 2 minutes.
- Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer. Simmer 20 minutes. Puree the soup, either using an immersion blender, or by cooling the soup slightly and blending in a blender.
- Serve with a drizzle of heavy cream, a few pumpkin seeds & a slice of crusty sourdough baguette.
Mini Apple Pies:
- 2 pie crusts homemade or store-bought
- 2 and 1/2 cups (315 grams) chopped apples
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (15 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon ground nutmeg
- Roll the pie crusts out to 1/8″ thickness on a lightly floured surface. Using a cookie cutter cut out twelve 3.5” circles from the pie crusts. Place each circle of pie crust in each cavity of a standard 12-count muffin pan.
- In a large mixing bowl, mix together the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg until fully combined. Evenly distribute the apple pie filling between all of the cavities in the muffin pan (about 2-3 tablespoons per mini pie). Using the extra pie dough, cut out your designs for the tops of the pies, and place them on top.
- Bake at 425°F for 20-25 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool.
Meredith & Renee
Personal Styling: Renee Tantillo | @mrs.tantillo