This year at New York Fashion Week, designers and brands kept showgoers fed—and not just by their new collections.This year at New York Fashion Week, designers and brands kept showgoers fed—and not just by their new collections.
This year at New York Fashion Week, designers and brands kept showgoers fed—and not just by their new collections. From boxes of popcorn at CFDA/Vogue Fashion Fund nominee Emily Dawn Long’s screening-party NYFW debut, to sea salt dark chocolate at Kallmeyer (and bonus points for chilled water!), to classic bar snacks at Coach, snacks and drinks were a star of the shows.
While food might not be the first thing you think of when you hear “fashion week,” culinary offerings have increasingly become a flashy fixture at shows, presentations, and parties. For some, they’re a form of edible decor; the more Instagrammable, the better. The food becomes yet another way for a house to express its vision. Take The Row, for example, which gave guests boxes of individually wrapped cherries and blackberries at Paris Fashion Week earlier this year.
Colleen Allen is always my NYFW highlight for her wonderfully witchy clothes alone, but the red grapes that greeted visitors this season were a very welcome sight for this hungry writer’s eyes. Leave it to Allen to make them look as visually appealing as possible: draped over a silver bowl with a royal purple candlestick burning at its side. —Hannah Jackson, senior fashion writer
Gwyn
I’ve never met a block of butter I didn’t like, and when I walked into the Gwyn presentation on Sunday, I clearly wasn’t alone. While hordes of editors browsed the latest collection, the second hottest ticket in the room was the butter display, served alongside fresh vegetables, figs, peaches, and fresh cream. Talk about a Sunday treat! —Taylor Lashley, senior manager, social media
Collina Strada
At the Collina Strada show at Storm King, people were excited about the margarita fountain (I did not partake), and there were “cigarette girls” with Bon Bon candy. What got my heart beating faster, though, were the princess tortas laid out on the buffet, which featured Swedish fare and was prettily arranged with sunflower heads. There were herb deviled eggs, thick slabs of brown bread, a cheese (feta?) sculpture, and I imagine the veggies were pickled, as that’s how they are often served in Sverige. I actually didn’t try the cake in the end, but really enjoyed the maple seed crackers (fröknäcke). People used knäckebröd (flat, crisp rye bread) rounds as plates, which was kind of cute. You can buy them as full circles or in the cutest triangular-shaped package. They are very healthy and perfect for spreads. —Laird Borrelli-Persson, senior archive editor
Emily Dawn Long
I want to thank Emily Dawn Long for introducing me to popcorn popped in coconut oil. I’ll never make popcorn with humble canola oil again. —Nicole Phelps, global director, Vogue Runway
The Society Archive
Uncrustables are literally my favorite fashion week snack. Each season, I buy a batch at the grocery store before the week starts. Sunday was a muggy and tiring day, and the best post-show treat was the gourmet Uncrustables and lemonade at Marcus Allen’s Society Archive show! Apparently it was Argentinian peanut butter… —Irene Kim, editorial production manager, Vogue Runway.
Sabyasachi
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At Sabyasachi, not only was there an oyster tower with tiny Tabascos surrounded by pearls, but a caviar station—they had to practically pry me away from the tin! —Chloe Malle, head of editorial content
TWP
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I was hoping TWP would have the same cookies as last season and they did—they’re super rich, yet I still ate it all on the CFDA bus ride to Proenza. Bonus points for the coffee and sparkling water too! —Madeleine Schulz, US Editor, Vogue Business
