What’s the perfect addition to the last day of NYFW’s important but sparse show sched? A delectable family-style lunch whipped up by chef Carlo Mirarchi of Roberta’s in Bushwick, dished up in the always awe-inducing Refectory at the High Line Hotel. Such was the setting for Chloë Sevigny‘s showing of her Spring collection for Opening Ceremony, hosted by Bon Appétit as the third and final installment du season of their Feast or Fashion series. (BTW: Missed Sevigny’s chat with Bon App EIC Adam Rapoport and OC’s Humberto Leon in our print issues? Check it out HERE!) Sevigny’s quirky schoolgirl-esque latest looks were dinner by the real-life schoolgirls, the youngest of whom was just 11 years old, whose performances punctuated the lunch: violin playing, singing of self-written work, opera pieces, and more, and even baton twirling. Whimsical, odd art installations were tucked into the corners and comprised the table arrangements, combining, say, jump ropes, cucumbers, and twigs. Sevigny cooked up a faux university for these well-dressed lasses: Tri-State, which was emblazoned on baseball hats, T shirts, and more. A photobooth stocked with OC threads and kitschy classroom-apropos props, like a massive pencil, offered additional entertainment between courses.
As for the collection: flippy, flirty dresses, like a white one with ruffled sleeves and a polka dotted light blue layer peeking out at the hem. Pinstripes surfaced in various iterations, including overalls, work-ready trou, and ruffle-edged shorts. A few other pieces got the ruffled treatment as well, including a crisp white pencil skirt, a wear-everywhere white haltered frock, and a black shell sporting a sparkly ruffle high on the neck as well a pair of noir pants ruffled at the waist. The suede bow-adorned kicks looked great in a variety of heel heights, and were especially lustworthy in red. Expect those to fly off shelves.
Onto the food: a ridiculously tasty spread served in heaping shareable dishes (thus eliminating the need to make any difficult entrée decisions, thankfully), including juicy season’s end tomatoes with burrata, basil, and croutons; a lasagna riff on Roberta’s white and green pizza filled with plenty of sheep’s milk ricotta; pork chops with roasted peaches and coriander; local grains with kale, rosemary, and chili; and corn sucotash with summer squash, cherry tomatoes and thyme. The crowd, which included Suzy Menkes, Eric Wilson, Olivier Zahm, Kim Gordon, and Tara Subkoff then tucked into dessert: a slow-roasted nectarine with grilled lemon cake and basil gelato, crafted by Del Posto’s sweets savant (and longtime pal of Sevigny’s), chef Brooks Headley. Another strong example this season of the kind of magic that can happen when one eschews the traditional runway setup, which we’re certainly not surprised to experience whenever OC is involved. Until next season!