On the Rocks: Botanical Bar Ideas

Kelly
May 01

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

Summer Tomato Garden Party

Kelly

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.

 For the table setting, this simple striped khaki linen from Porch was perfect for this casual lunch in the garden. I used potted plants as seating cards and also as a favor for guests to take home to their own gardens.
For our first course we served a simple green gazpacho for this luncheon. To make it you’ll need:
-2 lb. green zebra tomatoes
- 1 lb. lemon or persian cucumbers
- 2 lb. padron peppers
- 1 clove garlic (optional)
- 1 tbsp + 1 tsp lime juice
- 2 tsp salt
Slice peppers and remove all seeds. Rough chop tomatoes. Peel cucumbers and rough chop. Place peppers, tomatoes, cucumber  in a blender along with garlic, lime and salt and blend. Strain soup through a fine mesh strainer and discard. Refrigerate overnight. Garnish with diced lemon cucumber, sun gold cherry tomatoes and chives.
For the main course, wild salmon was wrapped and roasted in fig leaves. The fig leaves gives a coconut type aroma to the salmon. To make the salmon you’ll need:
- 4.5 oz fillets of wild salmon
- 4 fig leaves, washed and stems removed
- 1 tbsp melted butter
- 1 tsp olive oil
- salt and pepper to taste
Combine the butter and olive oil and paint fish with mixture. Season with salt and pepper. Lay fillets skin side down on the fig leaf and then wrap together with butcher’s twine. Place on a cookie sheet and bake in an oven at 400 degrees.
To finish the meal, Valerie served a Fig Fool with Lavender Honey. To make it you’ll need:
- 1 cup heavy cream
- 1 pinch sea salt
- 2 tsp confectioners sugar
- 1 tsp vanilla
-1/4 cup fromage blanc
- fresh figs
-sweet spanish flatbread or vanilla cookie
-lavender or orange blossom honey
Whip the cream with salt and combine until it forms soft peaks. Add sugar and vanilla. Fold in fromage blanc and refrigerate until ready to serve. Plate figs and dollop cream mixture, garnish with cookie or flatbread and then drizzle honey to finish.
Thanks Valerie for the great recipes and I hope you were inspired to plan your own garden to party luncheon!
Photographer: Jess Wilcox for Flutter Magazine
Styling & Concept: Kelly Oshiro
Food & Cocktail: Valerie Rice of Eat, Drink, Garden

On the Rocks: Passionfruit Shooter

Kelly
April 17

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 Passionfruit

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

Styling: Kelly Oshiro for Flutter Mag

Bartender: Greg Brechiebel


On The Rocks: Spring Fling

Kelly
March 22

It’s definitely feeling like spring (and even, possibly, summer) here in Santa Barbara and what better way to celebrate the season than with this blooming cocktail? I collaborated with Greg Brechbiel of Sama Sama Kitchen to create this pretty floral libation and  it was captured beautifully by Leela Cyd. I styled the shot with edible flowers, in this case, white cosmos. I love how its like the cocktail is wearing its own little floral corsage.

To mix up your own Spring Fling you’ll need:

2 oz bourbon

1/2 Lemon squeezed

1 whole strawberry muddled

1oz ginger beer

2 dash barrel aged bourbon bitters

Muddle strawberry, lemon juice, bourbon. in a martini shaker. Add ginger beer, bitters, ice, shake and strain. Server up in a coupe or martini glass. Garnish with an edible flower like cosmos.

Photography: Leela Cyd

Styling: Kelly Oshiro for Flutter Mag

Bartender: Greg Brechiebel


Gal-entine Day Ideas with Flutter Magazine

Kelly
February 09

I’m not super to into V-day, but I am down for any excuse to drink champagne and sit at a pretty table. Camille from Camellia Floral Design wanted to create a modern hot pink table mixed with gold and brass accents for a faux Gal-entine’s day brunch for Flutter’s blog.

I pulled organic white ceramic plates from Porch, along with wood, gold, and brass elements to go with the floral containers. While at Porch we found the perfect salt and pepper holder for the table and hexagon mercury glass candle holders that echoed the hex pattern Camille painted on the containers. Camille adhered paint chips to wall behind the table to create a little backdrop and I used the left over paint chips on the table as an runner. Pink juice plus champagne with pomegranate seeds added even more color in the most insane gold dipped glasses. At each setting I floated a gold leaf tray with one sweet pea for a further pop of color.

You can pop over to Flutter for their feature on this table right here and tomorrow, I’ll show you how Camille put together this floral arrangement so you can create it for your best gal-pal Valentine’s day brunch!

Photography: Lacie Hansen

Floral Design & Concept: Camellia Floral Design

Prop Styling & Art Direction: Kelly Oshiro for Flutter Magazine

Tabletop Props: Porch

Napkins: Hudson Grace

Linens: La Tavola

Flowers: Florabundance


Editorial: A Game of Cards at El Capitan Canyon with Jose Villa for Flutter Mag

Kelly
January 05

Happy 2015 everyone! I thought I’d start the year off with one scene from an editorial I shot with Jose Villa for at Flutter Mag. As part of our Glamping story, published in the spring issue, I art directed this fun scene of the models playing a game of cards. We picked a spot just across from the cabins at El Capitan Canyon and I styled the scene with a cute deck of cards and a carafe of Foley rose wine with strawberries and raspberries for color. I pulled wardrobe from Bonita and Dressed/Ready and was going for a casual, elegant camping vibe. There’s tons more pretty from this shoot so stay tuned!

Photography: Jose Villa

Styling: Kelly Oshiro for Flutter Mag

Clothes: Bonita & Dressed/Ready

Location: El Capitan Canyon

Hair & Makeup: Chateau Belle Beauty

Wine: Foley

Carafe & Glasses: A + R Store

 


Entertaining: Dinner in the Apple Orchard

Kelly
November 11

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.

The Menu:

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

Pumpkin Tacos

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.

Credits:

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