Tags archives: santa barbara chic

A Charcuterie TablePhotos by Nancy Neil
as seen on Style Me Pretty Living

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.

Entertaining: Nordic Inspired Brunch

I love me a good brunch situation and when Kim, the editor of Flutter Magazine, asked me to style a modern, Nordic, take on brunch I was wayyy on board. The amazing Ayda Robana made the most incredible spread with quick pickles (obsessed), buckwheat pancakes, frisee salad with poached eggs and pork belly (hello, yum) all paired with amazing artisanal hot chocolate by Jessica Foster Confections. Nancy Neil captured all the action perfectly and also hosted our little soiree at her amazing cabin. We shot this on my birthday and it was certainly the best way to spend it! To see more of the spread, pick up a PRINT copy of the magazine here or visit the Flutter blog here.

Photography: Nancy Neil

Food: Om Sweet Mama

Styling: Kelly Oshiro for Flutter Magazine

Hot chocolate: Jessica Foster Confections

Tabletop: Huset Shop, A + R, Upstairs at Pierre Lafond

Rentals: Yeah! Rentals

Menus: Lazaro Press

Champagne Bar: Corks n’ Crowns

Flowers: Fabulous Florals

 

Press: Flutter Magazine Winter 2014

Hey guys, the newest Flutter Magazine is out and is supppperrrrrr pretty. Nancy Neil, Om Sweet Mama, Jessica Foster, and I cooked up some seriously tasty ideas for our Nordic inspired brunch. You can grab yourself a copy by ordering online or at these stockists.

Cover photo: Elizabeth Messina

Flower Chic: Make a Flower Necklace

A while back I showed you how to make daisies into earrings, a necklace, and sprinkled throughout your locks. Jess Wilcox and I shot this second look, with moody, fall, jewel toned flowers, and  a ruby red lip.

For the earrings I used a funny little flower called gomphrena (the name needs some work). And  for the ring, I found the most amazing purple passion vine flower. This flower looks like its from another planet, no? You can find the instructions for making the ring and earrings here.

This time round, I made a dramatic flower collar or necklace. I used pink and red ranunculus, blue muscari, lavender clematis,  and light pink gomphrena from Florabundance.

To make the necklace:

– Chicken wire (at your local hardware store)

– pliers or wire cutter 

floral wire

floral tape

– 1 yard of lace ribbon

Use the chicken wire as the base to hook your flowers into. I bunched 3 or 4 flowers together, and then wrapped the stems together with floral tape. I made several bunches like this and then I attached them to the chicken wire. Using floral wire, I attached the chicken wire to the lace ribbon. And tada! A flower necklace.

Photography + Hair & Makeup +Wardrobe: Jess Wilcox // Styling + Concept: Kelly Oshiro // Wholesale Flowers: Florabundance // Model: Alison of Sirena Models // Dress: Free People

 

Press: Farm to Table Series on Design*Sponge

Super stoked to have my farm to table shoot up on Design*Sponge! Check it here and you can see my posts on the shoot right here:

Visiting a Dahlia Farm

Roots Farms

Farm to Table Dinner

Special thanks to Karen Wise for the insane photos and Duo for their beautiful food.

 

Color Palette: All the Colors of the Rainbow

While soft muted palettes are always a safe bet for a wedding or a party, I personally like to go bold and I think using all the colors of the rainbow would be super fun for a bridal shower, engagement party, or yes, even a wedding. The key to making this color combo not to cray cray, is to balance it with a lot of white and clean, modern edges.

In the past, I’ve used washi tape on simple white butcher block paper to make a rainbow runner. I also used it to cover simple glass pillars with candles. Washi tape is translucent, so the glow of the candle will be filtered through the colorful tape.

The runner is pretty cheap too make, but it does of course tape a fair amount of time, but I think it’s worth it!

Of course, what’s the fun of a rainbow themed party if you can’t “taste the rainbow”? Enter Enjoy Cupcakes and their adorable rainbow bright cupcakes!

On the table, the cupcakes pop against the graphic rainbow napkins.

Enjoy also made a mini-rainbow cake (see them in the frosting?) and topped it with a handful of colorful fruit.

And, of couse, a flower girl with a rainbow of hula hoops, is always a winner!

You can see more of this editorial on The City Sage and Brides.com.

Collage photos from left to right, top to bottom: 1. Unknown 2. Thinkspace Gallery 3. Paper Sculpture by Jen Stark 4. Paul Malon. All images via my Pinterest (Kelly Oshiro // SB Chic)

Rainbow Editorial by:

On the Rocks: Champ-sicle

TGIF Indeed! It seems to me that there are many birthdays during the month of January (my own included) and I’m always trying to think up fun “party drinks”. What better way to drink champagne than to stick an ice-cold Popsicle in it?!

Not only do the popsicles keep the champagne nice and cold, they also melt and infuse the drink with tasty fruity flavor. For this champ-sicle, I used strawberry flavored Popsicles (strawberries + champagne = YUM!) Whether your guest choose to sneak bites of their Popsicle or simply use it as a chilly stirrer, I think I will name this THE birthday cocktail…Enjoy!

*Add your favorite flavored Popsicle into a glass of champagne and voila! Opt for a sugar-free pop and you have a “diet” drink–okay not really, but work with me here! 🙂

XOXO-Melissa

And you can browse all the On the Rocks posts right here.