By Craig Chapman, Photographed by Craig Chapman and Ian Hunter
Halloween is one of our favorite times of the year. It marks the start of the holiday season and the somewhat cool fall weather here on Florida’s Space Coast. We couldn’t think of a better time to have a stylishly spooky dinner party outdoors, so we invited some of our most ghoulish style fiends (friends) to show us how to create a scary good time for all.
“Decorating for the holidays can be fun and budget friendly! For this table we came up with the theme and then shopped our favorite discount stores like Ross and TJ Maxx, along with Michael’s and Target to find the perfect decor. Incorporating fall flowers and vintage cutlery gave the table a more grown up feel and made the overall look spooky and glam.”
– Akili Phillips, owner of Sassy A La Mode
“Classic fall colors are typically rustic shades of orange, yellow, and red. But just because spring and summer have past doesn’t mean we can’t inject some color into our decor. Deep, vibrant colors such as magenta and plum add a splash of color and coordinate great with the traditional fall colors.” – Maria Storman, Wedding Manager at Violets in Bloom Florist
“With a spicy vegetarian chili (and cool evening weather) I’d recommend a trio of robust reds from California. All three of these have names and labels that would lend to a seriously spooky evening. Stolpman’s “Para Maria” Red Wine Blend ($18) provides a haunting “hoot” for lovers of full-bodied, spicy reds. Michael David’s 2013 “Freakshow” Cabernet Sauvignon ($18) or the eerie “Sailor’s Grave” 2012 Cabernet from Napa Valley ($28) are great too. To pair with the peach cobbler for dessert, I’d recommend Vietti’s 2015 Moscato d’ Asti from Piemonte, Italy ($15) or Schmitt Sohne’s 2015 Piesporter Michelsberg Auslese ($15).” – Tim Dwight, wines available at Green Turtle Market
Styled by: Akili Phillips | Owner, Sassy A La Mode | SassyALaMode.com
Location: Banyan Estate Historic Venue | BanyanVenue.com
Flowers by: Violets In Bloom Florist | VioletsinBloom.florist
Wines: Green Turtle Market | Greenturtlemarket.com
Cutlery: Timeless Vintage | Ralph and Joy Turingan, Owners | TimelessVintageFL.com
Food Prepared/Provided by: Real Food Real Kitchens | RealFoodRealKitchens.com
- 14 oz. ‘ground beef’ (you can use the real stuff but we use Gardein’s or Boca’s beefless ground)
- 1/3 cup extra virgin olive oil (if you are making your chili vegetarian you will need an additional 1/3 cup later)
- 1 medium white onion diced
- 1 medium green pepper diced
- 1 can (15.5 oz) undrained Great Northern beans
- 1 can (15.5 oz) undrained Kidney beans
- 1 can (15.5 oz) undrained seasoned Black beans
- 1 can (15.25 oz) drained whole kernel sweet corn
- 1 can (28 oz) diced tomatoes
- 4 large cloves of garlic minced
- 2 – 4 tbsp Sriracha (use more or less depending on how spicy you want your chili, we like ours hot!)
- 1 packet of vegetable broth
- 2 tsp chili powder
- 1 tsp oregano
- 1 tsp paprika
- 1/2 tsp cumin (optional)
- Deseeded and chopped jalapeno pepper to taste (we used one medium pepper)
- salt & pepper to taste
- In a large pot on medium-high heat add your olive oil.
- Once hot, add your onion and let cook until slightly translucent.
- Add your garlic and let cook until fragrant then add green peppers. Cook until peppers are slightly soft.
- Add your ‘ground beef’ (if you are making this vegetarian this is when you will also add your extra 1/3 cup olive oil) and cook until meat is well browned.
- Add 3 cans of beans, diced tomatoes, corn, and vegetable broth and bring to a slight boil.
- Add chili powder, paprika, cumin, oregano, and Sriracha.
- Reduce heat to low and let simmer on the stove for about 45 minute to an hour (or longer). Be sure to check and stir regularly. Heat should be set low enough so chili doesn’t stick to the bottom.
- Serve with extra sharp shredded cheddar cheese, sour cream, chopped green onions, or any additional toppings you like on your chili.
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 tsp salt
- 3 1/2 tsp baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1 can sweet corn, drained
- 1/2 medium jalapeno pepper, de-seeded and finely chopped (more or less to taste)
- Preheat oven to 400 degrees F.
- Spray or lightly grease a 9 inch round cake pan or cast iron pan.
- In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder.
- Stir in egg, milk, and vegetable oil until well combined. Pour batter in to pan.
- Bake in preheated over for 25 minutes or until a toothpick inserted in to the center of the loaf comes out clean.
- Serve with chili.
- 2 to 3 cups of peach slices (you can use fresh or frozen)
- 1 1/2 cups of sugar, divided
- 1 stick of sweet butter (NOT margarine)
- juice of one lemon
- 2 cups self rising flour, sifted
- 2 cups heavy whipping cream
- Mix the fruit, 3/4 cups of sugar, and the lemon juice in a bowl and set aside. Be sure to stir well!
- Melt the stick of butter in a deep casserole baking dish in the oven.
- Mix the flour and remaining sugar together and stir in the whipping cream.
- Pour the batter over the melted butter in the casserole dish and then pour the fruit mixture on top of the batter. DO NOT STIR after either step!
- Bake your cobbler at 350 degrees F until the cobbler rises to the top and is golden brown and firm to the touch.
- Serve cobbler warm with vanilla ice cream, creme fresh, or just by itself!