I love tomatoes, and I wanted to create a garden party luncheon with a tomato-centric menu. Valerie Rice of Eat, Drink, Garden loved the concept and she created this simple menu featuring seasonal ingredients picked from her own garden.
For our on-going fashion to table series we tapped Santa Barbara native, Samantha of Could I have that? for a shoot themed around classic denim. I found these perfect napkins from Terrain as a jumping off point and then found a vintage indigo linen from Mate Gallery for an authentic denim texture. Add in the sickessssst chargers also from Terrain and copper accents in the silverware and placecard (a nod to the copper rivets in a classic denim) and this table came together quickly.
Kim from Toast did beautiful, feminine, white flowers and brought the most perfect bar cart which I styled with lemon and a huge rose vine Kim foraged. Anelise Salvo did some simple hand lettering for the menu on lucite and I hung it above the table. Special thanks to San Ysidro Ranch for hosting us and for Arna Bee for the beautiful photos. To see more of this story, grab your copy of Flutter Magazine at Barnes & Nobles or right here. See more as well on Flutter’s blog, right here and on Could I have that? right here.
Photographer: Arna Bee
Host: Could I have that?
Location, Food & Beverage: San Ysidro Ranch
Table & Bench: The Tent Merchant
Containers & platters: Hudson Grace
Cocktail Glasses & platters: Porch
Indigo Linen: Mate Gallery
Glassware: Diani Living
Florals: Toast Santa Barbara
Hand lettering: Anelise Salvo
It was so much fun to produce this styled lifestyle shoot for The Komans with real couple Olivia Jordan (former Ms. USA) and her boyfriend Jay Hector and recently featured on the front page of Style Me Pretty.
For the storyline, I imagined an elaborate and personalized proposal on the top of Figueroa Mountain in Santa Ynez. First, the bride-to-be finds a custom, dusty rose dress by Musat enclosed with a beautiful calligraphed love letter by Susan Silverberg. The letter directs her to meet him at “their spot” at the top of Figueroa Mountain and to wear the dress. They meet under their favorite oak tree, and it’s here he drops to one knee and pops the question with a stunning ring from 33 Jewels.
For her hair and makeup, I choose loose romantic curls with a few tendrils pinned back which Chateau Belle executed to perfection. I found the perfect picnic basket and packed a picnic of sandwiches, cheese, picked vegetables, and champagne. On set, I foraged a petite bouquet of yellow and blue wildflowers for her to hold.
Also in the current issue of Flutter is this woodland tabletop I styled with the work of the amazing floral designer Francoise Weeks as part of Florabundance‘s design days. Shot in the incredible fern garden at Lotusland, I knew the second I say this enormous stag fern that this would be the perfect for Francoise‘s woodland inspired arrangements. I styled the table with simple taupe linen from Porch, driftwood benches from Elan Event Rentals, and teak chargers also from Elan. Valerie Rice of Eat Drink Garden made a simple pea salad, crostini, and cumquat drink to compliment the table design. In lieu of a traditional printed menu, Rebekah Miles painted on oversized tropical leaves. I love how this table turned out. And you can check out the full spread in Flutter Mag issue 6.
I’m so excited this portfolio shoot for The Komans was named as one of the “Best of 2017” shoots. I was inspired by the annual blooming of citrus blossom that happens every spring in Santa Barbara. For decor, I foraged lemon on the branch with citrus blossom (this had to be the best smelling shoot ever) which Coco Rose Design then incorporated into the floral arrangements on the table and in the bouquet. Susan Silverberg created a lemon themed invitation with a beautiful line drawing of citrus which I styled with gorgeous citrine earrings from 33 Jewels and more lemon on the branch.
For the bridal styling, I was inspired by the slightly Spanish feel to Musat’s wedding dresses. I chose a bold red lip and a sleek hairstyle featuring retro finger waves that gathered into a chic and modern chignon by Kohnur. For the ceremony look, the custom dress featured a full skirt, billowy sleeves and a modern take on lace that I absolutely loved. For jewelry, I chose simple yellow Citrine earrings (don’t they look like candy?) which caught and reflected the light. And for the ring, an insane flower ring made by local jeweler, 33 Jewels.
For the tabletop design, it was all about color and I picked La Tavola’s new velvet runners in “Golden” as the base for the table. Simple white and clear place settings from Pretty Vintage Rentals and my brass goblets made up the placesettings. And for a unique place card idea, I placed the name card underneath the clear plate with some citrus leaves and individual lilac blooms. Lush floral arrangements in terra cotta compotes featured featuring citrus on the branch, nasturtium, orchids, and parrot tulips. In between, I placed taper candles from Creative Candles in cafe au lait and then scattered lemon in between.
Finally, what’s a better way to use lemons than to make a lemon kumquat cocktail?
Lemon Kumquat Cocktail Recipe:
.5 oz Cutler vodka
.75 oz Homemade kumquat cordial (or St. Germain)
1oz Meyer lemon juice
Large Pinch Earthtrine Farm fresh tarragon
Combine in shaker, shake vigorously, double stain into chilled coupe glass. Garnish with a tarragon sprig and a Meyer lemon twist.
A special thanks to the Santa Barbara Historical Museum for hosting the shoot and all the vendors who contributed!
Photography: The Komans | Styling + Production: Kelly Oshiro | Wedding Dresses: Musat | Floral Design: Coco Rose Design| Paper: Susan Silverberg | Hair & Makeup: Kohnur | Reception: Santa Barbara Historical Museum | Shoes: Bella Belle | Jewelry: 33 Jewels | Groom’s Attire: Stitch & Tie | Tables & Chairs: The Tent Merchant | Tabletop: Pretty Vintage Rentals | Cocktail: Bobcat Room | Styling Assistant: Allie Aiello | Linens: La Tavola
Remember when I was scouting for the location for this shoot? You can check out the full entertaining story online at Flutter Magazine right here, or you can pick up a copy at these stockists or you can buy a print copy of magazine online right here. This was the kind of shoot where everything fell together perfectly in ways that couldn’t have been planned. A big thank you to the amazing Nancy Neil for the insane photos and the to die for food by Paper Palate.
The signature apple drink by Paper Palate was a serious hit.
Garden Carrots, Green Olives and Radishes with Bagna Cauda
Roasted Late Summer Tomato Soup with Herb Pesto Oil
Roasted Two Day Salted Whole Local Chicken
Okra & Tomato Salad
Stuffed Baked Apple with Melted Cheddar Cheese
The table itself had a beautiful galvanized finish and is available for rent from Vintage Vignettes. Each place setting consisted of gorgeous plates from Anthropologie, a hand painted menu by Rebekah Miles, glassware from Upstairs at Pierre Lafond, vintage flatware, and napkins by Rachel Craven.
I used pre-made loose weave ribbon around candles and tucked in millet, wheat, scabiosa, and astrania instead of doing a traditional flower arrangement. Flowers can be purchased at Fabulous Florals.
Pumpkin tacos, check out the recipe here.
Local Cambria Estate Wines paired perfectly with the menu.
I found these short tumblers from Upstairs at Pierre Lafond and I knew they’d be perfect for our baked apple dessert.
Dig in! Thank you to all the contributors and Flutter Magazine! I’ll be posting some behind the scenes action on Wednesday.
Photography: Nancy Neil // Styling + Production: Kelly Oshiro // Food: Paper Palate // Location: Private Ranch // Serving platters, glassware, lanterns: Upstairs at Pierre Lafond // Tables: Vintage Vignettes // Menus: Rebekah Miles // Napkins: Rachel Craven // Wine: Cambria // Purchase Flowers: Fabulous Florals
I love a well thought out bar and this one, a “Botanical Bar” by Valerie Rice offered a variety of fresh herbs, lemon cucumber, sliced lime, gin, and tonic water, for guests to make their own cocktails. Design House of Moira made the prettiest bar menu with instructions for guests.
To mix up your Botanical Bar cocktail you’ll need:
– 2 oz gin
– limes or lemon cucmbers
– herbs of your choice, mint, lemon verbana, basil
– tonic water
Muddle your choice of citrus and herbs in the glass. Add ice, gin, and then top off with tonic water. Garnish with more herbs and a slice of citrus. Cheers!
In honor of Halloween and the ridiculous amount of sweets I’ll be eating this week, I thought I’d highlight my absolutely favorite chocolatier on the planet, Jessica Fosters Confections. I’ve been obsessed with Jessica’s choclate well, for years now, and I wanted to capture her art in action. Josh Gruetzmacher was in town for a wedding and captured these gorgeous images on film…
Jessica specialized in handmade truffles indused with a variety of unique and unexpected flavors.
Some of my favorite flavors? Milk chocolate madras curry, and dark chocolate earl gray…
Unlike most chocolate you buy at the store, all of Jessica’s chocolates are based on 3 simple ingredients, cream, butter and chocolate.
Aside from traditional truffles, Jessica also makes mint infused truffle sticks that are super refreshing and very addictive (Josh and I may have had a few during the shoot…).
The sticks are made be pouring out white chocolate and letting it set, then the choclate is cut into sticks. The white chocolate sticks are painted with milk chocolate and tossed in granulated sugar.
On the market for homemade caramels? How about ones made with no corn syrup? She makes those too. And her caramelized almonds dusted with coco powder are way too good. They never last more that an hour in my house.
Interested in trying your hand at chocolate truffle making? Here’s a recipe from Jessica for how to make liquor infused chocolate truffles:
-12oz milk chocolate, chip or bar, cut into small pieces
-1/2 cup heavy whipping cream
-1 oz butter
-2 Tbsp your liquor of choice (Fra Angelico, whiskey, Cointreau)
-melted chocolate for dipping
-cocoa powder for dipping
Place chocolate in a heat proof bowl. Heat cream and liquor in a small pot. Let it come to a boil and pour over the chocolate. Stir to combine and then add the butter. This will create your chocolate ganache. Once butter has melted, stir the ganache regularly until it cools. Create quarter size balls of ganache using a scoop or a spoon (a piping bag also works). Chill as needed to form fairly round balls (approx. one hour). In another bowl, melt chocolate for dipping. Dip balls of the set chocolate ganache into the melted chocolate, and then drop into the cocoa powder. Roll around to coat evenly, enjoy!
It’s definitely feeling like spring (and even, possibly, summer) here in Santa Barbara and what better way to celebrate the season than with this blooming cocktail? I collaborated with Greg Brechbiel of Sama Sama Kitchen to create this pretty floral libation and it was captured beautifully by Leela Cyd. I styled the shot with edible flowers, in this case, white cosmos. I love how its like the cocktail is wearing its own little floral corsage.
To mix up your own Spring Fling you’ll need:
2 oz bourbon
1/2 Lemon squeezed
1 whole strawberry muddled
1oz ginger beer
2 dash barrel aged bourbon bitters
Muddle strawberry, lemon juice, bourbon. in a martini shaker. Add ginger beer, bitters, ice, shake and strain. Server up in a coupe or martini glass. Garnish with an edible flower like cosmos.
Photography: Leela Cyd
Bartender: Greg Brechiebel
A couple of weeks ago, I showed you my visit to the dahlia farm for the Farm to Table shoot I did. This week, we’re visiting Root’s Farm in Santa Ynez Valley. Ashley from Duo referred me, as they get a huge chunk of their produce directly from this farmer. Root’s Farm sells locally at the Farmer’s market and they seriously have these BEST tomatoes. I’m obsessed with their heirloom cherry tomatoes.
So obsessed in fact, I got permission from the farmer and I shot the tomatoes growing on the vine. Little pieces of veggie candy, every one!
Roots Farm also grows corn in one of the prettiest little valleys in Santa Ynez.
Next to the corn, a field of beans….
And a little product shots of the beans. All of these ingredients were used in the dinner catered by Duo Events and I will be posting that next week!