Editorial: Farmer’s Market Table

Kelly
August 15

Back in March I spoke at Enjoy Event’s Co workshop about styling. I put together a farmer’s market inspired table, pulling pretty rainbow chard, artichoke, radiccio from Root’s Farm and plants from Ace Hardware. My goal was to make this table as green as possible (leftover decor = food, and the plants now live on my porch) and also easy to replicate. For containers, Found provided some of their insane collection of vintage trophies and I mixed in some galvanized aluminum pieces from one of my favorite local boutiques, Porch. And I finally got to use Casa de Perrin’s collection of heath china (how pretty are those plates). Each setting was also set with a little snack for guests of dried fruit and nuts. Thanks for having me ladies!

Photographer: Michael Radford

Styling: Kelly Oshiro of Flutter Mag

Props: Found & Porch

China/Glassware/Flatware: Casa de Perrin

 

 


Entertaining: Nordic Inspired Brunch

Kelly
April 02

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

Kelly
February 24

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


Inspiration Board: Saturated Mustards & Reds

Kelly
January 30

Hot colors + hot illustrations = hot. Loving the 70′s vibes of these hues…

Via, from upper left, clockwise: Faraday Bikes, Red Cheeks Factory, Julia Rothman, Designlovefest


Flutter Workshop: The Art of Arrangements

Kelly
January 27

I was super honored to teach Flutter magazine’s first ever workshop, The Art of Arrangements with some of the most stunning seasonal fall flowers from Fabulous Florals (which PS sells to everyday floral enthusiasts not just florists). Joel Serrato came out and shot the fun on FILM and, of course, a little champs was involved. Le Petite Chef made a spread of bite-sized lady like treats including pumpkin whoopie pies (yum). I demostrated a basic taping technique, explained how to use foliage to create the initial shape of an arrangement, how to build and place flowers for maximum effect.  Then everyone got to work playing with flowers. I pulled a variety of china, flatware and glassware from Town & Country Event Rentals and then each student got to design their own little tabletop setup. For my setup, I went with a more modern vibe and used velvet midori ribbon as an accent. It was so much fun to meet so many awesome ladies and play with flowers! And stay tuned, I’ll be teaching another intimate workshop soon…

Photography: Joel Serrato

Flowers: Kelly Oshiro

Food: Le Petite Chef

Flowers provided by: Fabulous Florals

Rentals: Town & Country Event Rentals

Prop Rental: Vintage Vignettes

Ribbon: Midori

HOSTED BY FLUTTER MAGAZINE 


Flower Chic: Holiday Flower Ideas

Kelly
December 16

I love an oversized centerpiece for a holiday buffet and this one features some my favorite flowers of the season including: holiday greens, flannel flower, hellebore, amaryllis, scabiosa, gold painted eucalyptus, and baby’s breath.

You can pick up the ingredients to make this arrangement at Fabulous Florals and you’ll need:

- 1 mixed bunch holiday greens

- 3 amaryllis

- 1 bunch hellebore

- 3 bunches flannel flower

- 1 bunch gold spray painted eucalyptus

- 1 bunch baby’s breath

-1 bunch scabiosa

I used an oversized wrought iron urn, you can find sometime similar at your local garden store. Since this container was hollow on the bottom, I put wet floral foam in a mini bucket and overlaid it with chicken wire. For bigger arrangements like this, chicken wire helps to keep the flowers and the foam together. Begin by placing your big greenery pieces to create your shape. Layer in gold eucalyptus and baby’s breath. Place your amaryllis and then the smaller flowers, hellebore, flannel flower, and scabiosa. Happy arranging!

Photography: Bryce Covey

Flowers: Kelly Oshiro for SB Chic

Floral Supplier: Fabulous Florals

Container, Table, Tin Tiles: Vintage Vignettes


In the Kitchen with Le Petite Chef:
Shaved Fennel, Apple, & Crispy Quinoa Salad

Kelly
December 04

I love seasonal, healthy, salads (especially during the heavy-eating holiday season…) and this recipe by Le Petite Chef is certainly that. Make it:

For the Salad:

1/2 cup uncooked quinoa

1 cup chicken broth (low sodium is fine if preferred)

1 small fennel bulb, trimmed

1 honeycrisp apple

2 tbsp pomegranate seeds

2 cups mixed greens, rinsed and dried

1 tbsp olive oil

1/4 tsp salt

For the Dressing:

3 tbsp Greek yogurt

1 tbsp Dijon mustard

2 tsp honey

1/4 cup olive oil

Juice of 1/2 a lemon

Salt and freshly ground pepper

Instructions

1. To cook the quinoa, add the broth to a pot and bring to a boil. Stir in the quinoa, cover and reduce heat to medium low. Simmer until all of the broth has been absorbed, approximately 15 minutes. Remove from heat and let cool.

2. While the quinoa is cooking, prepare the rest of the salad. Place the greens on a platter. Using the mandoline, thinly slice the fennel bulb and apple. Drizzle a little lemon juice on top of the apple slices to prevent browning. Scatter the fennel, apple and pomegranate seeds over the greens.

3. To make the dressing whisk together the greek yogurt, Dijon mustard and honey. Transfer the yogurt mixture into a jar and add olive oil, lemon juice, and 1/4 teaspoon of salt and pepper to taste.  Seal jar and shake vigorously to combine ingredients.

5. Add 1 tablespoon olive oil to a medium sauté pan. Set over medium-high heat. Once the oil has heated, add the quinoa to the pan and spread out across the surface. Refrain from stirring as this will allow the quinoa to crisp up.  After 2-3 minutes, give the quinoa a stir and cook for another 4-5 minutes. Season with 1/4 teaspoon of salt. Remove from heat.

6. Using a spoon, sprinkle the quinoa over the salad.  Drizzle dressing on top and serve.

Photography: Lane Dittoe

Food: Le Petite Chef

Styling: Kelly Oshiro of SB Chic

Location: Apple Lane Farms