October 29, 2016 By Ken Fulk Architectural Digest
If anyone can throw a Halloween party to remember—one that doesn’t fit the typical orange-and-black mold—it’s Ken Fulk. The irrepressible San Francisco–based interior and event designer has made a career of hosting celebrity-filled celebrations that are as varied as his refined yet whimsical aesthetic (he’s planned over-the-top themed gatherings for the likes of Jean Paul Gaultier and such Silicon Valley royalty as Napster cofounder Sean Parker). For one Halloween fête he called The Revamping, Fulk put a Gothic spin on the traditional Dia de Muertos celebration, opting for dahlias instead of marigolds and a moody crimson-and-black palette in place of the vibrant colors of the Mexican holiday. Here, Fulk shares his tips for creating a fun and memorable and unexpected Dia de Muertos–inspired party.
Make an Impression. For his party, Fulk transformed the parking lot next to his studio and created a graveyard garden; a full moon was projected onto the building next door.
Set the Mood. “Find (or borrow) as many ornate candelabra as you can—the bigger the better,” says Fulk. He likes to decorate them with hand-dipped black tapers burning and place them down the center of a long dining table. “Every Day of the Dead celebration should also have plenty of candles to signify our love and fond memories,” he explains. “I arrange dozens of simple votives throughout the room, gathering a bunch of photographs of loved ones as well as my vintage portrait paintings or beloved animal figures.”
Pick Flowers. “There are lots of almost-black flowers that are perfect for this time of year,” Fulk says. “The darkest burgundy dahlias are my favorite, but you can also find chocolate cosmos and calla lilies in the same mysterious color.” He also likes crimson tulips and roses.
Get Creative with the Menu. “For a halloween benefit concert we hosted a few years back, Jennifer Puccio of Big Night Restaurant Group served the most incredible fog-enshrouded crab-claw appetizer presented in a bed of spooky (read: dry ice–topped) seaweed.
Play Up the Dead. “For the place cards at that same dinner, we filled in each guest’s name on an official coroner’s toe tag, which we purchased online,” says Fulk. He also placed skeletons as runners down the center of each table.
Don’t Forget the Signature Cocktail. “You need a dark-red special cocktail for a Day of the Dead party,” Fulk says. “I once served this bubbly, smoky-orange negroni and called it ‘The Vampire’s Kiss.’” See the recipe below, and have the spookiest Halloween!
Roasted-Orange Negroni Sbagliato
Created by Joe Campanale, New York City
- 1 oz. sweet red vermouth
- 1 ¼ oz. Campari
- 1 ¼ oz. sparkling white wine
- 1 roasted orange wedge
- orange peel for garnish
Place the orange in a mixing glass and add vermouth; muddle so that the charred bits are released into the vermouth. Add Campari and ice, and stir. Strain into a chilled rocks glass that is filled with ice and top with sparkling wine. Do not stir as this will dissipate the bubbles. Garnish with orange peel.
**Roasted orange preparation: Slice oranges into wedges and place in a sealable container. Top with sweet red vermouth and refrigerate overnight. In the morning, remove oranges from the vermouth and char on a grill until the sugar caramelizes and black specks form on the oranges.