With a focus on a simple, yet well-curated menu, this casual rooftop engagement party is one for the books. Set against the Manhattan skyline, I truly couldn’t imagine a more worthy backdrop for a celebration of this kind. Blackberry gin cocktails to toast with, a warm-weather feast to fill bellies, and two people, very much in love set the stage for what is sure to be a picturesque evening. Designed by Clare Langan and photographed by Pill Photography, there’s plenty more inspiration right here in the gallery.
From Clare… Food was the focus at this styled engagement party shoot. The couple loves to cook together, craft homemade cocktails and entertain friends at home. An intimate rooftop gathering was just the thing to make the big city seem smaller.
As a chef and food stylist, I believe food should look as good as it tastes. The inspiration for the evening was the lush fruits of summer: deep, rich blackberries, juicy peaches, nectarines and apricots. Vintage peach and blackberry stamps greeted guests on our kraft and cream calligraphy paper goods. The sweetness carried over into the floral design, with branches of young blueberries, blush hyacinths, hydrangea and Moulin Rouge astrantia.
A mix of vintage and modern pieces allowed each dish to shine. We loved the antique ‘berry bowls’ from Little Vintage Rentals. Each guest was gifted a bottle of Lemon Simple Syrup, delicious in cocktails or iced tea, to enjoy all summer long.
Blackberry gin and tonic
Charred summer vegetable flatbreads
Arugula with grilled peaches, Parma ham & toasted pistachios (see recipe)
Organic chicken-citrus skewers
Heirloom tomatoes & fresh mozzarella with balsamic reduction
Berry mascarpone tart
Lemon & almond meringue cookies
- 6 peaches, pitted and sliced into wedges
- 4 tablespoons olive oil, divided
- Kosher salt, to taste
- 8 cups arugula
- 1 lemon, juiced
- 8 ounces Parma ham or prosciutto
- 1/2 cup chopped toasted pistachios
- 1/2 cup blackberries
- Preheat a grill or grill pan to high.
- Rub the peaches with 1 tablespoon olive oil and a sprinkle of salt.
- Grill for a few minutes, being careful not to move the peaches. Set aside.
- In a large bowl, toss the arugula with lemon juice, remaining olive oil and kosher salt.
- Arrange on a platter and top with Parma ham, pistachios, blackberries and grilled peaches.
For more recipes like this, visit Clare’s site
Photographer: Rebekah Pillmore, Pill Photography | Chef, Food & Prop Stylist: Clare Langan | Art Director/Floral Design: Lindsey Brunk | Production Assistant: Casey Evans | Calligraphy: Laurel Russo | Vintage tableware: Little Vintage Rentals | Bride & Groom: Lindsey & Quinn Brunk | Simple syrup bottles: Fish’s Eddy | Silver salad servers: West Elm | Knotted bamboo cocktail skewers: Sur la Table | Metallic lacquered cocktail tray: West Elm | Metallic rimmed plates: West Elm | Patterned plates: Gracious Home | Stemware: Anthropologie | Grey table runners: CB2 | Linen napkins: Gracious Home | Bride’s dress: Zara | Bride’s earrings: Anthropologie