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Snapshots From Our Amagansett Wellness Retreat

A few weeks ago, our team left California for the Hamptons to host our Amagansett Wellness Retreat at the Reform Club, where some of our favorite women joined us to celebrate the opening of our brand new store in Amagansett Square, the launch of Oak Essentials, and to say goodbye to summer in true Jenni Kayne form. We filled our days with workshops, wellness practices, and plenty of veggie-forward dishes—here’s a rundown of our getaway in the Hamptons.

We called the Reform Club home for two perfect days, slowing down and celebrating within the lush landscape

The Itinerary

Once guests were settled in, we kicked off the retreat with a spritz workshop with Avaline, followed by a colorful dinner by Lani Halliday at our new Amagansett store.

We were up early the next day for a full itinerary of activities: breakfast by Organic Krush, Oak Essentials facials with Sadie Facials, a Mandala Yoga session, a floral workshop with Fox Fodder Farm, and an outdoor lunch with Bonberi where we learned how to make a delicious nut-free pesto, which you can make on your own with the recipe below!

For our final morning at the Reform Club, we enjoyed brunch by the Culinistas and a class with Erika Bloom Pilates—the perfect end to a wonderful few days.

The Details

We wanted to create an experience that was equally relaxed and refined, which meant every detail was kept in mind. From the tabletop settings styled with Jenni Kayne Home to the gift bags filled with some of our favorite finds from Kosas, Golde, Sakara, Bask Suncare, Pineapple Collaborative, and the like, our Amagansett Wellness Retreat was grounded in the self-care and California style.

The capstone was our field-to-table dinner by It's A Dinner, where we dined by candlelight


Bonberi's Nut-Free Pesto

  • Units:


  • 1 cup (or 2 small) zucchini roughly chopped
  • 1 cup 1 cup fresh basil
  • 1 cup 1 cup fresh parsley
  • 3 cloves garlic
  • 1/4 cup 1/4 cup extra virgin olive oil
  • 1/4 cup 1/4 cup nutritional yeast
  • juice 1/2 lemon
  • sea salt and black pepper to taste
  • water to blend if needed

-In a steamer basket, steam roughly chopped zucchini. Remove from heat and set aside.

-Add garlic cloves, nutritional yeast, lemon juice, basil, parsley, and cooked zucchini to blender or food processor and blend until creamy, slowly adding olive oil. Season with salt and pepper, and add water to thin if needed.

-Continue to blend until you achieve a luscious, creamy texture. Toss sauce with preferred cooked pasta and enjoy!

Photos by Jennifer Trahan