Fall Harvest :: Part Two, Favors + Recipe Cards
As our parting gift, we worked closely with Jillian Clark from 100 Layer cake to design the perfect tokens. Jillian boxed bags of chestnuts with instructions on how to roast them. Guests were also given a small recipe book covered in the vintage fabric used throughout the table design. They had hand stitched spines, and fraying edges. The books contain all the recipes taught at the Sunday Supper for guests to make at home. We set these on a table with playful garlands hanging from the ceiling, and a banner that read "Fall Harvest" hung below. Jillian created these incredible garlands (made of cupcake wrappers and fabric rounds). For a step-by-step instruction of how to make these garlands click here . And for instructions on how to roast chestnuts scroll down below, and tune in all week we'll be posting lots of recipes from our fall menu.
All Photos + Styling: Karen Mordechai
How to Roast Chestnuts:
Cut an X into one side of each cleaned chestnut
Place Chestnuts X side up on a baking sheet
Roast for 15-25 minutes at 425 degrees.
Let cool, peel + enjoy!