On the Rocks: Sparkling Hibiscus

Kelly
July 24

If you know me, than you know how much I love a good champagne cocktail and this one with hibiscus infused vodka is no exception.

Make it:

1oz Hibiscus infused vodka

1oz Saffron infused gin

.5oz Vermouth Bianco

1.5oz Champagne

Combine, shake and strain all ingredients except for the champagne. Pour mixture in champagne glass and then top off with champagne.

 Photography: Leela Cyd

Styling: Kelly Oshiro for Flutter Mag

Bartender: Greg Brechiebel of Sama Sama Kitchen


One Bouquet Recipe Three Ways by Holly Chapple

Kelly
July 08

Also in this current issue of Flutter is a bouquet story I styled with Holly Chapple‘s beautiful bouquets that she taught as part of Florabundance Design Days. She created one floral recipe and arranged the flowers in 3 different styles, a loose cascade, a traditional dome shape, and a loose organic shape. I styled the model with a taupe dress from Lovely Bridal LA and jewelry from Sophia Kaman. This was shot on location at Lotusland by my girl Lacie Hansen. Enjoy!

Photography: Lacie Hansen

Floral Design: Holly Chapple

Styling: Kelly Oshiro for Flutter Mag

Dress: Lovely Bride LA

Jewelry: Sophia Kaman

Location: Lotusland

Model: Hello Gorgeous

Hair and makeup: Chateau Belle

 

 

 


Woodland Forest Table with Francoise Weeks +
KT Merry for Flutter Magazine Issue 6

Kelly
June 25

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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.

Photographer: KT Merry for Flutter Magazine
Prop Styling & Art Direction: Kelly Oshiro
Floral Design: Francoise Weeks
Location: Lotusland
Food & Cocktail: Valerie Rice of Eat, Drink, Garden
Table, Glassware, Flatware: Classic Party Rentals Santa Barbara
Painted Menu: Rebekah Miles
Benches, chargers: Elan Event Rentals

Brunch at San Ysidro Ranch

Kelly
May 19

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.

Fashion to Table for Flutter Magazine

Photographer: Arna Bee

Host: Could I have that?

Stylist: Kelly Oshiro for Flutter Magazine

Location, Food & Beverage: San Ysidro Ranch

Table & Bench: The Tent Merchant

Charger, Copper flatware, Napkin, Copper Plant Marker/Seating Tag: Terrain

Containers & platters: Hudson Grace

Cocktail Glasses & platters: Porch

Indigo Linen: Mate Gallery

Glassware: Diani Living

Florals: Toast Santa Barbara

Hand lettering: Anelise Salvo


Flutter Magazine Issue 6

Kelly
May 13

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.

 


In the Kitchen: Simple Tomato & Corn Salad

Kelly
May 01

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!

Photographer: Jess Wilcox for Flutter Magazine
Styling & Concept: Kelly Oshiro
Food & Cocktail: Valerie Rice of Eat, Drink, Garden
Paper goods: Design House of Moira

On the Rocks: Botanical Bar Ideas

Kelly

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!

Photographer: Jess Wilcox for Flutter Magazine
Styling & Concept: Kelly Oshiro
Food & Cocktail: Valerie Rice of Eat, Drink, Garden
Paper goods: Design House of Moira