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 am so happy to finally share my favorite table that I’ve contributed to this year. It was very much a team styling effort with the photographer Nancy Neil pulling amazing platters and glassware from Botanik and then I added in a mix of props from my collection and Vintage Vignettes.
Shot at a private estate with its own citrus grove, I had fun running around and harvesting citrus straight from the property. I wired citrus branches to chunky wood candle holders and made “citrus trees” to add height to the table. And the amazing foodie charcuterie spread by Ayda Robana of Om Sweet Mama was out of this world. Post shoot, this table became lunch for the crew (roughing it I know).
Here are some tips from Ayda Robana for the perfect spread…
Charcuterie Menu Ideas:
- Nuts: pistachios, and marcona almonds
- Toppings: French butter, flur de sel, homemade jalipaino jelly, local wildflower honey, French radishes, cornichons, and caselvtrano green olives
- Cheeses: hombolt fog, pecorino, petite basque, gouta, chèvre, double cream bri, stout cheddar
- Charcuterie: prochutto di Parma, bresaola, sopressata, and chicken liver pâté
- Dried fruits: dried white peaches, dried apple slices
- Fresh fruits: grapes, figs if in season
- Fresh baguette sliced thinly on the diagonal, flatbread crackers, bread sticks, rainforest crisps
Styling + Photography: Nancy Neil // Food: Ayda Robana // Aprons: Finery // Dishes + Glassware: Botanik // Florals + Styling: Kelly Oshiro of SB Chic // Linens: Heather Taylor Home // Beer: Santa Barbara’s Telegraphy Brewery // Wine: Cambria Wines // Props: Vintage Vignettes
You can see more of this table on Style Me Pretty Living.
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
It was so much fun working with the lovely Tory of Smith + James Events and Sally Pinera on set as a wedding stylist for this neutral Ojai wedding inspiration shoot. Tory pulled a beautiful lace dress which I paired with a Trousseau & Co hat box as an option during bridal portraits. Tory brought a ton of great dried floral elements, Silk and Willow ribbons and runners to style the wedding invitations by Plume Calligraphy. I started by folding a sheer chiffon remnant to create an ethereal, neutral background. Dried flowers and mini fall leaves were placed around the suite; I broke up the fall leaves to trail through the scene. Finally, fuzzy wisteria pods found on the property, added the perfect textural accent. For favors, Tory was envisioning little herb bundles, I used one of her vintage baskets paired with wild eucalyptus to hold the bundles which were accented with a few more dried floral elements. Tory also wanted a cheese board with accents of pear, which I plated and prepped (and ate). To go with it, I made a champagne cocktail with sliced pear garnish and served it on a classic silver tray from The Ark. You can see more of this wedding editorial on Style Me Pretty right here.
Photography: Sally Pinera | Event Planning + Design: Smith + James Events | Prop Styling: Kelly Oshiro| Floral Design: Heirloom Design House | Cake: Danielle Keene | Hair + Makeup: Jess Wilcox | Calligraphy: Plume Calligraphy | Candles: Creative Candles | Hat Box:Trousseau & Co. | Linen Rentals: La Tavola Fine Linen Rental | Models: Jacyln Cartier Ghilarducci And Alexander Ghilarducci | Rentals: Elan Event Rentals | Rentals: The Tent Merchant | Ribbon: Silk and Willow | Ring Box: The Mrs Box | Tabletop: The Ark
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.
Who doesn’t love apple chips? Well this recipe by Le Petite Chef takes it the simple apple chip to a whole other level… Dipped in caramel and finished with fleur de sel these apple chips are the perfect compliment to your Thanksgiving menu.
Salted Caramel Apple Chips:
1/4 cup homemade or store bought caramel sauce (see how to make caramel here)
1-2 tsp Maldon sea salt
1. Heat oven to 225 degrees.
2. Slice apples 1/8 of an inch in thickness using a mandolin slicer and place in a single layer on parchment lined baking sheets.
3. Gently warm caramel in a heatproof bowl in 10 second intervals until softened.
4. Using a pastry brush, brush caramel over the top of one half of each apple slice.
5. Bake in the oven for approximately 2 hours, checking after 1 hour and removing when apple slices begin to brown. Apple slices will begin to crisp up as they cool.
6. Sprinkle lightly with salt before serving.
A big thank you to Le Petite Chef for sharing this DELICIOUS recipe (these where gone shortly after this photo was taken).
Photography: Lane Dittoe
Food: Le Petite Chef
Styling: Kelly Oshiro of SB Chic
Hair & Makeup: Jess Wilcox
Clothes: Chapala & Parker
Location: Apple Lane Farms
Guys, one of my favorite tables from this year has finally been published (this was shot way back in January with the Santa Barbara Magazine story and the spring dinner party for Design*Sponge). Ayda Robana did a seriously amazing charcuterie table and I added in citrus sourced from the estate (oh, to have your own private citrus grove with perfectly manicured lawn walkways). Photos by the amazing, and oh so lovely, Nancy Neil. You can check out the story on Style Me Pretty Living right here.
Its that time of year, when you’ll find the tasty padron pepper for sale at the Santa Barbara’s Farmers Market.
Duo Events was kind enough to provide this recipe for a quick snack with this diminutive, little pepper. Enjoy!
To serve 4-6 people you’ll need:
-1 pound of padron or shishito peppers (source from your local farmers market or specialty grocer).
-2 Tablespoons good quality olive oil
-1 Teaspoon of Sea Salt
-Zest of 1/2 Lemon
Heat a large, heavy bottomed sauté pan over high heat (cast iron works great for this). Add the olive oil and peppers. Saute for 1-2 minutes (the peppers should blister) – some spots will brown or blacken, do not worry, this is what you are looking for. Toss with sea salt and lemon zest. Enjoy with friends (warning these are addictive, you may want to double the recipe!).
I love citrus in savory dishes, and this recipe for lamb brochette is certain to get your taste buds hopping… First up, Duo picked up both the blood oranges and lamb from Santa Barbara’s farmer market and got to cooking…
To make this recipe you will need:
For the lamb:
-2 Lamb Loins
-1 Tablespoon Finely cut rosemary
-3 Garlic cloves, minced
-Zest of 1/2 Orange
For the Tapenade:
-1/2 Cup pitted olives (we often use picholine, Nicoise, and Luque Olives)
-1/4 Cup dice orange (the entire orange- do not peel).
-1 Tablespoon Sugar
-1/4 Cup Water
-1 Clove garlic, minced
-2 Tablespoons Olive Oil
-2 Tablespoons Finely Chopped Parsley
- Clean each lamb loin of any silver skin and split lengthwise (leaving you with 4 pieces)
- Rub the loins with the Rosemary, garlic, orange zest and salt and pepper- set aside.
- Combine water, sugar and orange in a sauté pan over high heat and simmer for 2 minutes.
- Add olives and garlic and continue to simmer for an additional two minutes (the majority of the liquid should have evaporated – if the water evaporates too quickly add 2-3 additional tablespoons).
- Allow mixture to cool.
- Add parsley and set aside.
- Heat a sauté pan with 2 tbl Neutral cooking oil over meadium, high heat.
- sear the lamb loins on all sides, reduce heat and cook for a total time of 3-4 minutes.
- Remove lamb to a cutting board and allow to rest for 5-10 minutes.
- slice each loin into 6 pieces (for a total of 24).
- Top each medallion with 1 tsp of the Tapenade.
Makes 24 Brochettes. Enjoy these bites sized treats!
*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic