Wiederhoeft and HAGS Close out New York Fashion Week with a Celebration of Creativity

New York Fashion Week dinners are typically filled with bright young things flitting about from chair to chair in fantastic outfits. And last night in Chelsea, the trend continued with one elevated twist — dinner was served on the runway. Following their spring summer 2025 show, designer Jackson Wiederhoeft’s modern, macabre runway was transformed into a lavish banquet punctuated with bountiful arrangements brimming with flora and vegetables. The finishing touch? An elegant multicourse (and multisensory) meal from MICHELIN selection restaurant HAGS.

The meal acted as the manifestation of the shared creative ethos between Wiederhoeft and the HAGS team. Roasted summer squash engulfed in almond creme started the evening with an indulgent touch, while the truffle dusted corn crepe filled with smoked okra, wild mushrooms, and a corn cream hollandaise was the picture (and taste) of elegance. As the evening progressed, so did the meal which ended with a delightfully rich, but not overly filling ballantine of squab where sorghum jus was drizzled to add extra oomph. However, what would a dinner be without a bright finishing note? From Wiederhoeft, guests were treated the perfect accessory to liven up any look—a balletic pink carnation necktie; from HAGS, they carried over the floral trend which translated into their custard of jasmine and rose with hints of husk cherry.

And while the New York runways might be done for another season, these creative powerhouses prove that a distinctive and unique vision yields the finest results.

All images courtesy of InDigital