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A Summer Brunch in Southampton with Jenni Kayne

A Summer Brunch in Southampton with Jenni Kayne
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We don’t need an excuse to throw a beautiful summer brunch (does anyone?), but when we learned our fashion designer friend Jenni Kayne was opening a new pop-up shop in one of our favorite summer destinations—Southampton—we thought it better than most. To celebrate the ribbon cutting of her brick-and-mortar, we teamed up to host a picture-perfect gathering and kick the season off right.

“Classic, minimal, with a laid-back, beach-town feel,” as Jenni describes it, the Southampton store is outfitted with terracotta floor tiles and white curtains secured with nautical rope. Inviting and airy, it was the perfect setting for a daytime get-together. “When you go to the Hamptons you’re cooking and entertaining a lot, day and night blend seamlessly together, and everything is sort of easy and casual. That’s what we’re all about,” Jenni says.

Blond-wood bistro chairs and natural linen tablecloths matched the vibe of the store, and table settings were understated with modern flatware and white dinnerware. “The overall mood was very simple, elegant, and casual,” Jenni points out. “You don’t want things to be too serious at brunch.”

Liza Lubell from Brooklyn-based Peartree Flowers created an earthy, vegetable-centric centerpiece for the table. The living table runner—made with passion-fruit vines, squash, green onions, and kale—was lush, low, and meandering, and it didn’t interrupt cross-table conversation. “It added just the right amount of color to the scene.”

The Bhumi Farms stand is located on Pantiago Road in Amagansett, NY.

The Bhumi Farms stand is located on Pantiago Road in Amagansett, NY.

For the menu, Jenni called in Amagansett-based Bhumi Farms, one of two certified-organic farms in the Hamptons, and its in-house chef, Megan Huylo, “who makes incredible farm-to-table meals.” A farm-egg frittata with local chèvre, spinach, and marinated rhubarb; spring-pea toast with mint and olive oil; poached asparagus with breadcrumbs and charred lemon; almond-milk panna cotta with blueberry conserves and edible lavender blossoms; and sweet-potato hash with green apple, pickled shallot, and rosemary-ginger dressing were a few of the delicious treats.

The main dish was a farm-egg frittata with local chèvre, sugar snap peas, spinach, dill, marinated rhubarb, and arugula.

The main dish was a farm-egg frittata with local chèvre, sugar snap peas, spinach, dill, marinated rhubarb, and arugula.

Sweet-potato hash with green apple, pickled shallot, and rosemary-ginger dressing was garnished with fresh rosemary.

Sweet-potato hash with green apple, pickled shallot, and rosemary-ginger dressing was garnished with fresh rosemary.

Megan also served a brassica salad with radish, strawberry, and avocado and spring-pea toast with mint and olive oil.

Megan also served a brassica salad with radish, strawberry, and avocado and spring-pea toast with mint and olive oil.

Jenni Kayne’s Top Tips for Summer Entertaining

Keep it quiet. “I love to do a table in beautiful neutral tones and then add texture and life with a unique floral arrangement or centerpiece. You can never go wrong with fresh flowers or greens, and it takes the pressure off creating the perfect table.”

Focus on the vibe. “For parties that don’t involve a seated meal, I think tea-light candles, good music, and a gorgeous, refreshing cocktail go a long way.”

The pop-up showcases a mix of Jenni Kayne shoes and apparel, must-haves from some of Jenni’s favorite brands, and gifts for the home. This summer, she’ll be doing a few collaborations, including sunglasses with Barton Perreira, swimwear with Marysia Swim, tea-tree lip balm from Earth Tu Face, and a sun kit with lavender farm Los Poblanos.

The pop-up showcases a mix of Jenni Kayne shoes and apparel, must-haves from some of Jenni’s favorite brands, and gifts for the home. This summer, she’ll be doing a few collaborations, including sunglasses with Barton Perreira, swimwear with Marysia Swim, tea-tree lip balm from Earth Tu Face, and a sun kit with lavender farm Los Poblanos.

Visit Rip & Tan, Jenni Kayne’s blog, for recipe details, and drop into the shop if you find yourself in the Hamptons this summer!

Related: A Picture-Perfect Summer Garden Party in Charleston

Join the Discussion

Join the Discussion

One Response to “A Summer Brunch in Southampton with Jenni Kayne”

  1. Elsa says:

    I absolutely love the fresh greens on her table and the neutral tablecloth is a must for summer. Thanks for sharing!

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