Date:  October 1, 2024  |   Story: Virginia Brown  |   Photography: Rett Peek  |  

Event planner Meredith Corning conjures up an Edgar Allan Poe-inspired literary luncheon

Skulls and ravens and blood-red drinks dot the scene of a spooky gathering, just in time for Halloween. Inspired by the life and works of Edgar Allan Poe, event planner and designer Meredith Corning says, “The concept was not a book club, but a literary circle luncheon, where guests would discuss the complete works of an author and their life in depth.”

She began to pull together the scene by researching Instagram and Pinterest, but felt uninspired. “I didn’t want it to be kitschy,” she said. “I wanted it to be classy and high-level, not cheesy,” she said. Turning to a different form of technology, she started searching Artificial Intelligence images. “It’s a very Poe thing to do,” she said. “He was a little out there and futuristic with this thinking.”

Corning’s ultimate inspiration—a black and white/ivory theme with mixed metals—played well in the central Arkansas private residence dining room. The dining space, designed by Jessica Humerick of Citizen’s Den Interior, already featured intricately carved chairs with a hint of Tim Burton quirk and a statement zebra rug. “My signature color is a champagne beige, so I also wanted that infused,” Corning says, pointing to the party’s palette. The centerpiece, created by Rose of Sharon Floral Design Studio, infused wispy Plumosa fern, dried hydrangeas and yarrow with lush roses in ivory, champagne, and peach—all of which create a stark contrast against the largely black place settings. “It gives it a dark, moody literary style, but it’s still very beautiful,” Meredith says. “They play very well together.”

Benton-based Vibrant Occasions Catering designed a thematic menu of small plates like soups, salads, and sandwiches. “The Raven” grilled cheese—melted Swiss and Muenster between pieces of homemade black bread, cut into bird form—complements the “The Masque of the Red Death” creamy tomato bisque. And to keep things appropriately macabre, cherry liqueur filled crystal cordial glasses for a hint of blood red.

Meredith removed an everyday mirror on a side wall and added a triptych Poe portrait for a gallery effect. She was intentional to pay homage to the writer’s virtual storytelling elements by including raven figurines and plates—both of which point to his famous poem “The Raven”—in the design. “Poe’s work has a lot of symbolism and imagery to play off of,” she adds. “We wanted to make the
environment a very moody, intellectually engaging, and deeply thematic experience.”

Above: “With huge arrangements, people can’t see each other, so we did a low one,” Meredith says. “Everything I picked was to encourage guests to discuss the details.”

Wooden chairs with a whimsically carved back add to the existing intrigue of the space, while the glass tabletop provides a clean modern surface.

Place settings were topped with Classic Tales of Horror books wrapped with a black satin ribbon. Meredith got the idea from AI images and loved it. “It’s like a little gift,” she said. The ravens and other elements inspired by Poe’s imagery are conversation starters.

The “Annabel Lee” heirloom beets caprese salad with mozzarella balls continued the Poe theme and added a visually stunning, sophisticated dish to the menu.

Antique black-bound books and black hammered pottery bring weight to counterbalance the white carafe with gold-leaf wrap. “I felt like, if a literary circle was getting together, they would want coffee,” said Meredith. Petit fours from Velvet Crumb Cakery complete the dessert cart.

For dessert, the themed “A Dream Within a Dream” tartlet featured Japanese purple sweet potato mousse in a delicate, buttery tart shell.

“The Masque of the Red Death” Creamy Tomato Bisque Recipe

SHOP
4 tablespoons butter
4 slices of bacon
1 yellow onion, diced
½ lb. carrots, diced
½ cup celery, diced
2 teaspoons garlic, minced
5 tablespoons flour
5 cups water
2 tablespoons chicken base
28 oz. can San Marzano tomatoes, diced
4 ½ oz. tomato paste
3 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf
1 cup heavy cream
½ teaspoon kosher salt
½ teaspoon ground
black pepper

PREPARE
Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring until crisp and most of the fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cover. Cook approximately 8 minutes, stirring occasionally, until soft and fragrant.

Add the flour and cook for 3 minutes, continuing to stir. Combine the water with the chicken base. Pour this mixture, tomatoes, and tomato paste into the pot and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat. Note: You may also use an immersion blender rather than transferring for last steps. Whisk the heavy cream and salt into the soup and season with pepper to taste. Serve warm.

Find recipes for “The Raven” Grilled Cheese and Charcoal Black Bread at athomearkansas.com/blog.