Editorial: Roots Farms, Santa Barbara

June 17

A couple of weeks ago, I showed you my visit to the dahlia farm for the Farm to Table shoot I did. This week, we’re visiting Root’s Farm in Santa Ynez Valley. Ashley from Duo referred me, as they get a huge chunk of their produce directly from this farmer. Root’s Farm sells locally at the Farmer’s market and they seriously have these BEST tomatoes. I’m obsessed with their heirloom cherry tomatoes.

So obsessed in fact, I got permission from the farmer and I shot the tomatoes growing on the vine. Little pieces of veggie candy, every one!

Roots Farm also grows corn in one of the prettiest little valleys in Santa Ynez.

Next to the corn, a field of beans….

And a little product shots of the beans. All of these ingredients were used in the dinner catered by Duo Events and I will be posting that next week!

Photographer: Karen Wise // Produced & Art Directed & Styled: Kelly Oshiro // Location: Roots Farm // Film Processing: Richard Photo Lab


May 21

Green wedding shoes with a bit of sparkle? Yes, please. These were from one of my brides last year and are available here. You can see the rest of the wedding on Style Me Pretty right here.

And luckily this shoe style comes in loads of colors, check it:


Happy Valentine’s Day

February 14

Happy Valentine’s Day! I hope your day is filled with decidely too much chocolate and champagne!

Entertaining: Thanksgiving Table with Persimmons

November 14

Its that time of year, Thanksgiving is a little more than a week away and it can be daunting to figure out the decor for your table in the midst of food prep and family arrivals. So to get you inspired, I used rentals from Town & Country’s new Santa Barbara location for those who want to add a bit of pizzaz to their celebration. But honestly, the best part of renting china/flatware/glassware? You simply have to rinse your plates, throw them back in their crates and Town & Country will clean up for you (heck while you’re at it, you might as well rent platters and serving utensils and really make a dent in your dishes pile).

For the table, I used their vineyard table, which has a rustic wood plank topic which is perfect for the season. For the centerpiece, the vineyard oblong wood bowl holds persimmon branches, dusty miller, bittersweet, whole persimmons, brunia, orange dahlias, and ranunculus (all flowers from Florabundance). The vineyard cane back chairs add a hint of elegance to the look.

I placed the  burlap wing backed paris chair to cap each end of the table.

At each place setting I used a Provencal plate (no need for a charger for a casual dinner), Riedel stemless wine glasses, fleur de lys glasses for water, and coppery Morocco flatware. Simple linen napkins in oyster are folded casually and placed under the flatware. And finally, a simple sprig of bittersweet graces each plate.

I then used some leftover bittersweet and ranunculus to make an impromptu mini garland.

Then I stuck a leftover ranunuclus in my hair and lit the silver and gold mercury glass votives from Jamali Garden. And stay tuned, tomorrow I will show you how to recreate the centerpiece for your own Thanksgiving table.

 And here’s a cheat sheet of all the rentals you’ll need for a party of 6:

2 Paris high backed chairs

4 vineyard cane backed chairs

6 provencal dinner plates

6 of each,salad fork, dinner fork, dinner knife and spoon in Morocco

1 6′ foot vineyard table

6 oyster linen napkins

6 fleur de lys water glasses

6 stemless riedel glasses

1 oblong bowl (for centerpiece)

Happy party planning!

*Town & Country, Florabundance & Michael & Anna Costa are sponsors of Santa Barbara Chic.

Editorial: Apple Picking in Santa Ynez

November 12

A few weeks ago, Cynthia (my “escape to” editor) and I played hooky and went up to Santa Ynez to partake in a distinctly fall activity, picking apples at Apple Lane Farms. Cynthia had been wanting to shoot something for the blog for a while, and so away we went…

Located on Alamo Pintado Road between Los Olivos and Solvang, the farm is situated near a number of tasting rooms, so you can easily enjoy two delights of the area, wine tasting and farm fresh apples. The apples are amazing sweet and are 100% organic. Let me tell you, its quite a treat to have an apple sans that wax that covers all grocery store apples. Happy fall and harvest!

Editorial: Making Truffles with Jessica Foster

October 29

In honor of Halloween and the ridiculous amount of sweets I’ll be eating this week, I thought I’d highlight my absolutely favorite chocolatier on the planet, Jessica Fosters Confections. I’ve been obsessed with Jessica’s choclate well, for years now, and I wanted to capture her art in action. Josh Gruetzmacher was in town for a wedding and captured these gorgeous images on film…

Jessica specialized in handmade truffles indused with a variety of unique and unexpected flavors.

Some of my favorite flavors? Milk chocolate madras curry, and dark chocolate earl gray…

Unlike most chocolate you buy at the store, all of Jessica’s chocolates are based on 3 simple ingredients, cream, butter and chocolate.

Aside from traditional truffles, Jessica also makes mint infused truffle sticks that are super refreshing and very addictive (Josh and I may have had a few during the shoot…).

The sticks are made be pouring out white chocolate and letting it set, then the choclate is cut into sticks. The white chocolate sticks are painted with milk chocolate and tossed in granulated sugar.

On the market for homemade caramels? How about ones made with no corn syrup? She makes those too. And her caramelized almonds dusted with coco powder are way too good. They never last more that an hour in my house.

Interested in trying your hand at chocolate truffle making? Here’s a recipe from Jessica for how to make liquor infused chocolate truffles:

-12oz milk chocolate, chip or bar, cut into small pieces

-1/2 cup heavy whipping cream

-1 oz butter

-2 Tbsp your liquor of choice (Fra Angelico, whiskey, Cointreau)

-melted chocolate for dipping

-cocoa powder for dipping

Place chocolate in a heat proof bowl. Heat cream and liquor in a small pot. Let it come to a boil and pour over the chocolate. Stir to combine and then add the butter. This will create your chocolate ganache. Once butter has melted, stir the ganache regularly until it cools. Create quarter size balls of ganache using a scoop or a spoon (a piping bag also works). Chill as needed to form fairly round balls (approx. one hour). In another bowl, melt chocolate for dipping. Dip balls of the  set chocolate ganache into the melted chocolate, and then drop into the cocoa powder. Roll around to coat evenly, enjoy!



From the Archives: Fall Wedding Inspiration Board

October 15

I’m always for a wedding that makes the best of the season. One, because all the decor is readily avaliable (ie probably less expensive than flying in some exotic, out of season flower) and the look will always be timeless. For this wedding, I envision a pre-ceremony welcome station with hot apple cider and cocoa. Natural fall leaves could line the aisle in place of rose petals and gourds and pumpkins could serve as the containers for flowers. Would you consider a fall themed wedding?

Description: Shades of orange, yellow, fall colors, gourds, seasonal menu

Images from left to right, top to bottom: {Row 1} 1. Anna Williams 2. Meg Perotti 3.LovinSullivanCake 3. Marcus Hay {Row 2} 1. Nicollete Camille 2. Michele Waite 3. Anna Williams 4. Laura Novak {Row 3} 1. Helen Norman 2. Minna Mercke Schmidt 3. Heidi Johannsen