Tags archives: santa barbara entertaining

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.

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

Press: Flutter Magazine

I’m super excited to announce the latest Flutter Magazine is out online here and in PRINT out today (I will be getting my hands on a copy within the hour, check me on Instagram @kellyoshiro if you want a peek). I have two things in the magazine, a farm to table dinner shot in apple orchard (remember this backstage post?) which you can check out HERE. Shot by Nancy Neil with food by the Paper Palate (um, pumpkin tacos anyone?). Cambria Wine generously provided libations.

My second story was a cute little DIY for making dried confetti flower petals shot by Arna Bee. Kim the editor of Flutter, Joy of Joy de Vivre and I had fun playing confetti tossers… check it, HERE. I’ll be posting the full scope soon and THANK YOU to everyone who contributed.

Cover photo: Michael Costa

Entertaining: A Coral, Orange, & Green Springtime Table

Ah spring, the time when flowers are at their best and some of the most coveted varieties are readily avaliable (hello peonies!). This table was inspired by a vibrant spring inspired dress I bought from Anthropologie years ago.

To translate this dress into a tabletop, I started with the flowers: poppies, peonies, local garden roses, ranunuclus, sweet pea, viburnum, and bluepuerm all from Florabundance. Blooming jasmine and citrus blossom clipped from my yard added a hint of white.

To recreate the floral look you will need:

3 6″ hammered footed containers from Jamali Garden avaliable here. Cut three blocks of floral foam to fit the containers and soaked in water. Place in your containers and start arranging.

Spring flower shopping list:

4 bunches pink garden roses

4 bunches coral charm peonies

4 bunches yellow ranunuclus

4 bunches light pink ranunculus

2 bunches bupleurum

2 bunches viburnum

1 bunch jasmine

3 bunches pink sweet pea

4 orange blossoms branches (substitute with other flowering branches if not available)

Begin by placing your branches to create the base shape, and then add in bupleurum and viburnum. Place coral peonies and garden roses slightly higher than your ranunculus and poppies to create depth to your arrangement. Place sweet pea in gaps and add in the jasmine as a final touch.

To add a more casual vibe to the table, use your napkins as as placemats for a pop of color. If you have brass goblets laying around like I do, use them instead of a traditional wine glass (mine are vintage). A fleur water glass (available at Anthropologie here) looks extra pretty when set with spa water with colorful wedges of orange, lemon, and lime.

And here’s a cheat for the rentals from Town & Country:

1 8′ king table

6 wrought iron folding chairs

6 white square plates

6 stemless wine glasses

6 pink fleur water glasses

6 dinner fork & knife

Linens from La Tavola:

1 8′ king drape, lacy pearl

6 tuscany camelia napkins

And a big thank you to Jess Wilcox for capturing these images on film! To see more of this table hop over to Grey Likes Weddings.

Entertaining: A Spring Dinner with a DIY Flower Garland

Today I’m featuring a tabletop that was recently published in Santa Barbara Magazine and Style Me Pretty Living. It was a collaboration with the always amazing Nancy Neil and super chef Ayda Robana of Om Sweet Mama.

We set a simple table; with a god’s eye patter runner from Heather Taylor Home and china and flatware from Botanik.

Simple salads, like the panzanella with Haricort Verts featured farm fresh ingredients (recipe for the salad is here).

Instead of traditional flower centerpiece, I opted to make a flower garlad to keep the vibe relaxed but still very pretty. To make the garland you will need:

2 bunches of bay (depends on length of table)

2 bunches clematis

1 bunch hot pink ranunuculus

1 bunch wax flower

Begin by simple laying the piece of bay leaves end to end. I created a zigzag effect here so you could see the pattern of the linen. Then I simply took the blooms of clematis, ranunuclus, and wax flower and tucked it into the bay. You can wire all these pieces together but its not necessary. And that’s pretty much it! You can see more of this table right here and here.

PS I apologize for my blogging absence. A lot if going in my personal life and I will blog about it once things are more settled. For now, posting will remain on the lighter side. Thanks for hopefully sticking around here and enjoying some pretty :).

Entertaining: Lady-Like Hot Cocoa Bar

So last week I showed a more “manly” mid-century hot chocolate bar for Valentine’s Day and this week, we’re getting all fancy and lady-like up in here with a tea party inspired, hot cocoa bar. Jessica Foster made cinnamon milk hot cocoa, cinnamon sugar dusted marshmallows, heart chocolates and of course truffles.

Tricia Fountaine kindly provided the beautiful tea cups and fine china (which are available for rent right here). We kept the hot chocolate warm in Town & Country’s copper coffee urn.

Red toile plates were set with Jessica’s truffles and the most amazing cinnamon sugar dusted marshmallows (I indulged in more than a few of these…)

Invariably, a heart chocolate or two made an appearance.

Thanks to Jessica for the amazing hot cocoa (not to mention those insane marshmallows & of course truffles) and to Anna Costa for shooting (and indulging) in the chocolate-y goodness.