Autumn is my favorite season. I love how the rhythm of life is reset in the fall; in the cooler air we take pause and reflect on what our intentions will be as we close in on the final chapter of another year. We marvel at the beauty of the changing, dying leaves- relishing the crunch of them beneath our feet. We wrap ourselves in plush blankets and embrace the the dancing glow of candles burning brightly against ever-darkening rooms. We nurture our inner children by carrying on the nostalgic traditions of corn mazes, pumpkin carving, and apple picking. For me, fall is the season of comfort and cinnamon. It is a season of gratitude and for sharing the bounties of the harvest. Around America and especially in New England, fall is iconically the season of togetherness.

This year, the Coronavirus pandemic has created some changes in how we approach the season’s favorite pastimes and in how we gather. In a year where so much has been taken away, I wanted to create something special and new. After visiting the Barden Family Orchard for some socially-distanced apple picking, I purchased several different types of apple-smoked cheeses from the local market I work for, along with local apple cider, peanut butter and caramel sauce. I went home and laid out a spread of Honeycrisp, McIntosh, Macoun, and Golden Delicious apples with the accompaniments I purchased for my dinner. It was a simple, humble meal- but it felt decadent and luxurious in its comfort. It was then that an idea for a new tradition began blooming in my mind.

There are tasting for wines, beers and whiskey, but what about apples? Why not have an apple tasting event where guests try the different varieties of locally-grown apples and pair them with cheeses to celebrate the flavors of the season? Why were orchards not doing this already, (in the pre-coronavirus world)? If life ever goes back to normal, I think I will be giving a business pitch to all the local orchards in Rhode Island. Just know you heard it here first!

And so, Apple + Cheese Flight Night had it’s inception. I’ll be sharing all of the details for the outdoor, socially-distant Apple + Cheese Flight Night party I threw for a few of my closest friends below. I hope you’ll enjoy, and find ways to celebrate the flavors and bounties of the season while staying safe throughout this “new normal”.

The table settings

I kept the table settings natural, opting for small pumpkins, raffia and candles to create a simple table runner. Using natural elements to decorate for a party can help eliminate unnecessary waste and often makes the table feel more approachable and welcoming. I used reusable burlap silverware pouches and inserted a faux leaf into them to compliment the autumn atmosphere of the gathering. I was in a rush while setting up, so I never snagged a final photo of the table settings once they were completed. But- I will leave it to your imagination. White plates were placed on the chargers shown below, with apple-red folded cloth napkins hanging out over the table ledge beneath them. Silverware was placed in the burlap pouches, and water goblets and champagne coupes were placed at each table setting.

I always like to add a little extra flare to my glassware by tying in-season blooms or greenery to the stems with thin twine.

You should always check with the florist to ensure your selections are gentle to the skin and to inquire how long the stems will last when cut. I usually tie stems on right before the parties I host to ensure blooms and greens are bright and perky. When it comes to babies breathe, I will cut and attach the stems to glasses up to the night before- making sure I store them in the refrigerator until ready to use to preserve freshness. Be sure to let your guests know if your trimmings are edible or not. The berries I used for this event were not edible- but they were still quite beautiful to behold. You could also tie small bundles of herbs to your glasses for an edible party-favor!

the drinks

For beverages, I served local apple cider with two alcoholic add-in options. There was Jack’s Daniels Tennessee Fire and Johnny (J.) Appleseed’s Apple Cider Whiskey. Guests could mix and match their beverages to their preference- I always like to offer both non-alcoholic and alcoholic options that tie into the theme of the party.

When serving apple cider, always use pasteurized- especially if it will not be kept refrigerated for a few hours. I kept my cider in the freezer for about an hour before the party started to ensure it was as cold as possible before it was stored out of refrigeration. Luckily for the cider (not so much for us), it was a chilly night and it stayed ice cold throughout the party. You should not keep cider out of refrigeration for longer than a few hours. Keeping cider above 41 degrees F for extended periods of time can result in food borne illness. It’s best to discard cider that has been out of refrigeration for 4 or more hours. I wouldn’t recommend keeping it out of refrigerated temperatures for more than 2 hours- especially if it is warm outside. Warmer temperatures = more bacteria growth.

My friends and I all had a wonderful time celebrating our first apple and cheese flight night, and agreed that it will be a tradition we carry on for years to come. I am already looking forward to next year’s soiree and dreaming up new recipes to create and share. I would love to hear how you place your own spin on this autumn-inspired party- please feel free to share your memories with us, you can contact us below to share your story!