Kathleen Brockman, graphic design instructor at The Art Institute of Charlotte, gives unusual, but creative, costume suggestions. "These ideas are inexpensive and so fun that lots of people should appreciate the humor," she said. "One of my favorites is dressing in brown from head to toe, adding eyeliner or shadow to totally blacken one eye, and finally cut a large 'P' out of construction paper then pin it to your chest. You're a black-eyed-pea."

Dressing as a vegetable isn't exactly traditional, but it is imaginative. If you're not that daring, but want the perfectly carved pumpkin, Chef William Farzely has great tips for you. The first step is selecting "the" perfect pumpkin. According to Chef Farzley, a culinary instructor at The Art Institute of Atlanta, it's okay to have some imperfections. "Because nothing is perfect, imperfections add even more character when sketching facial expressions."

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Chef Farzley recommends choosing the size, color and shape that will work with your design idea or allow the unique qualities of the pumpkin to inspire you. "A blemish, here or there, becomes a ghoulish wart, the pumpkin's 'bad' side depicts part of a disfigured face, and a scratch becomes a scar." Following these tips could frighten those wanting to play tricks rather than pick-up treats at your front door.

Inventive Halloween Costumes
By Kathleen Brockman, The Art Institute of Charlotte


Dress in brown head to toe, use eyeliner or shadow to total blacken one eye, cut a large "P" out of construction paper and pin it to your chest: You're a black-eyed-pea.

Alternatively, dress in green, pin a small "P" to your chest, use a British accent, and you're an English pea.

Wear an evening gown, lots of jewelry, a crown (Burger King crowns are great), use black eyeliner or eye shadow to draw stitches all the way around your neck: You're Marie Antoinette.

Put a white bag over your body and stuff it with paper, color a big yellow circle on your chest, wear horns and carry a pitchfork: You're a deviled egg.

Dress in white, wear a Burger King or other crown, put heart stickers all over your clothes and go to the party as the Queen or King of Hearts.

Wear a white shirt and black pants and a BK crown, pin a big black construction paper "check" mark to your chest: You're a royalty check.

Wear a suit and pin affidavits, summons and contracts on you.  You are a Law Suit.
 

Pumpkin & Caramel Soup
Yields 4 servings

1 Tbsp. Vegetable Oil
½ cup diced onion
1 clove of garlic chopped
½ tsp. ground ginger
¼ cup of sugar
¼ cup of water
½ tsp. lemon juice
½ cup of heavy cream
1 cup of pumpkin puree
1-¼ cups of water
Salt and pepper

Start by sautéing with medium heat the onion, garlic and ginger in oil until the onions and garlic are soft. Add in the sugar, water and lemon juice and cook over medium heat until the sugar dissolves and start to brown (caramelize) add in the heavy cream, pumpkin, and water. Simmer about 20 to 25 minutes. Season with salt and pepper. Garnish with chopped toasted walnuts.

Candy Corn Colored Salad with Smoked Salmon, Endive and Corn Vinaigrette
Yields 4 servings
To make the vinaigrette:

½ cup of corn (off the cob or frozen defrosted)
2 Tbsp. water
¼ cup rice vinegar (or white wine vinegar)
½ to ¾ of a cup of vegetable oil
½ tsp. chopped thyme
Salt and pepper

Use 1 to 2 tablespoons of the vegetable oil to lightly sauté the corn, some browning is desirable. Allow the corn mixture to cool. Using a hand blender or food processor place the corn, water and vinegar together. Puree and slowly add in the oil, tasting along the way to see if it is too acidic (flavor will vary with the corn used). Add oil until balanced. Finish with chopped thyme, salt and pepper.
To assemble the salad:

1lb. of cleaned arugula
1 endive bottom removed, and cut lengthwise into long strips
½ lb. of sliced smoked salmon
Corn Vinaigrette

Place the smoked salmon on the bottom of the plate, leaving the center of the plate empty. Combine the arugula, endive and vinaigrette in a bowl and place in the center of each plate. Garnish with chives if desired.

Cocoa Dusted Braised Veal Shanks
Yields 4 portions
To make the dusting powder:

¼ tsp. nutmeg
½ tsp. chili powder
1 Tbsp. cocoa powder
2 Tbsp. flour
Combine all the ingredients together.

To prepare the dish:

4 Veal shanks tied
Vegetable Oil
1 Onion, medium dice
5 cloves of garlic cut into slivers
¾ lb. of cut carrots or baby carrots
2- 12 oz. cans of beef broth
Salt and pepper

Take each veal shank and dust it on both sides with the cocoa dusting powder. Save the excess mixture. Sear each shank in vegetable oil in a sauté pan; do not use heat higher than medium or the cocoa will burn. Remove the shanks when seared and place in a roasting pan. Add in more oil if needed and cook the onions, carrots and garlic for about 5 minutes. Add in the remaining dusting mixture and cook for 1 minute. Add the beef broth into the pan and stir to combine ingredients. Pour the mixture over the shanks and cover tightly with a lid or foil. Cook at 350 F. for about one and ½ hours or until tender. Remove shanks and serve with sauce and vegetables. I serve this dish with spaetzle but almost any starch will do.
 

"A simple lighting scheme should only take a few hours to position. Inexpensive, low-voltage spot lighting is available at most hardware stores," said Beduhn. "Adding some simple lighting can add eye-catching glows and eerie shadows around decorations you already have out."

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And don't forget, food is always a welcome delight. Fall is here and cool nights surround us, and a hearty fall-inspired soup never sounded so yummy. "As a starter there is Pumpkin and Caramel Soup, just lightly sweet and rich. Especially if you're like me and can't eat all that candy any more," said Chef Toni L. D'Onofrio, The Art Institute of New York City. Chef D'Onofrio shares her harvest specials at adding extra spook to your Halloween adventures.

So don't be afraid to tap into your artistic side this Halloween using a combination of homemade creative costumes, ghoulish jack-o-lanterns and eerie lighting tips to make this Halloween spookier than ever.

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About the Authors:

The Art Institutes is a system of 29 education institutions located throughout North America, providing an important source of design, media arts, fashion and culinary professionals. The Art Institutes have provided career-oriented education programs for 40 years, with more than 140,000 graduates.