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.
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
The newest issue of Flutter magazine is out and its seriously gorgeous. The cover shoot is our annual astrology bride editorial styled by Joy Proctor, photographed by KT Merry and hair and makeup by Luna Bella. I have 3 stories in this issue, a bouquet story with flowers by Holly Chapple, photographed by Lacie Hansen, a driftwood table by Francoise Weeks, photographed by KT Merry, and Fashion to Table with Could I have that? photographed by Arna Bee. Plus a few seriously spectacular real weddings, go grab yourself a copy right here or at Barnes & Nobles after May 18th.
I love a good tomato salad and this simple recipe featuring summer corn by Valerie Rice is an easy summer favorite. To make it you’ll need:
- 1 lb garden tomatoes (diced heirloom & cherry tomatoes)
- Drizzle of olive oil
- sea salt
- pinch red pepper flakes
Toss and let marinade for 15 minutes, stirring occasionally.
- 1/2 cup of shallots, finely chopped
- 4 ears of corn
- 1 tsp kosher salt
-1/4 cup creme fraiche
- pinch caynenne pepper
- 1/2 tsp lime juice
-1/4 tsp lime zest
Cook the shallots at medium low heat in a sauté pan until translucent, about 8 minutes. Use the back of a knife to remove corn kernels from the cob and add to the shallots. Cook corn on medium heat for 5 to 7 minutes. Stir in creme fraiche, cook for 3 more minutes. Add cayenne, lime juice and zest to taste. Plate in a large bowl and add tomatoes. Serve at room temp. Enjoy!
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!
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.
This dangerous little passionfruit shooter looks all innocent but packs quite a punch. To make these guys, slice the rounded botton of the passionfruit off (so these guys can stand up) and then cut the passion fruit in half and hollow out the inside of the fruit.
Then you’ll need:
2 oz Vodka
1oz Orange Juice
1oz Lime Juice
3 dashes of Mint Bitters
Combine ingredients, shake, and strain and pour into hollowed out passion fruit cup.. Float the bitters on top of the cocktail. Garnish with an edible flower like a pansy. (Makes approx. 3)
Photography: Leela Cyd
Bartender: Greg Brechiebel