I want my next big trip to be to Morocco. So I was beyond thrilled when Jenni Kayne called me to help her plan a Moroccan-themed 30th Birthday. Researching for the party got me even more intrigued with the sensual culture which is full of hospitable rituals and exotic flavors. Jenni was an amazing collaborator. Her taste is impeccable and her insanely gorgeous home is the perfect space for any gathering. Setting a Moroccan vibe was a massive group effort. We sourced lanterns, poufs, brass tables and Moroccan tea glasses from Zeen Designs. Then Chloe and Blake used all of these great finds to create a sprawling picnic-esque layout of low seating & pillows atop dozens of beautiful rugs. Maurice of Bloom and Plume contributed a layer of pretty with arrangements of roses & mint, plus buckets of white rose petals. And finally, Amy, who was sadly away but consulted from afar, added her signature special touch with gold embossed henna-motif food cards and cutlery tags. Mint mojitos and lavender champagne cocktails got the night started alongside passed hors d’oeuvres on silver trays. As for the food, Jenni and I wanted to create a vegetarian Moroccan feast. Spicy tagines, lemony couscous and a plethora of vegetable dishes lined the buffet (for a squash tagine recipe and the full menu, see below). My most excited moment might have been seeing Blake’s runner of silver tea pots & tea glass votives down the long table. After dinner we served hot mint tea in the Moroccan tradition, meant to cool. Mashti Malone ice cream–creamy rosewater, ginger & saffron–was the birthday dessert. So until I take my vacation, I’m grateful to Jenni for letting me get my Moroccan fix. For even more photos check out Jenni’s stylish lifestyle blog Rip + Tan.
moroccan mint tea
spoon the tagine over couscous and garnish with sage leaves. cool yogurt and spicy harissa are the ideal condiments.Photos by Christopher Beyer