Entertaining | Rip & Tan

Making an Autumnal Arrangement with Moon Canyon

This edition of our floral encyclopedia is all about texture. Gradients of autumnal tones—ochre, deep crimson, and mossy green—make for a mellow, late-season meadow vibe with the unexpected addition of whole persimmons. By using just the leaves and branches, the inimitable Kristen Cassie of Moon Canyon captures the true essence of fall: lush, sprawling, and bountiful. Put your own spin on it or read on for tips on recreating this one.

Finding Florals in the Pacific Northwest

Hally Eckman is founder and floral creative behind March, a Seattle-based brand that offers seasonal floral arrangements, bouquets and custom designs. She put her skills to work and arranged a few florals for us using our Bud Vases, and we couldn’t be more blown away by the understated beauty of her mini bouquets. We sat down with Hally to talk florals, financials, and finding your passion.

An Early Fall Get-Together You’ll Want to Copy This Weekend

Although stirrings of fall weather are upon us, some evenings are still warm enough to dine outdoors. Jenni hosted this perfect fall dinner with a little help from her friends. When you get everyone together to help with dinner, it makes sitting down to eat that much more special.

Party Tricks: Small-Space Entertaining

Hayley Feldman is co-owner of Venice favorite Chez Tex, and no stranger to small spaces. The restaurant makes up for square footage with great food, endless charm, and that covetable quality we call “flow.” For the perfect playlist, the best way to set up a cocktail station, and the few things you can put off prepping right before guests arrive, look no further than this hospitality expert’s advice.

Lori Stern's Vegan Dinner is a Midsummer Dream

Lori A. Stern occupies a niche corner of the food world. She’s made a name for herself with her pressed-flower sugar cookies and petal-adorned cakes, but her skills aren’t limited to just desserts. Everything she touches turns brighter, better, and prettier, and she’s no stranger to improvisation, either, a tactic she employed on this dreamy midsummer evening. Every dish was almost too beautiful to eat—but of course, we did.

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