Entertaining: A Charcuterie Table

Kelly
October 23

I am so happy to finally share my favorite table that I’ve contributed to this year. It was very much a team styling effort with the photographer Nancy Neil pulling amazing platters and glassware from Botanik and then I added in a mix of props from my collection and Vintage Vignettes.

Shot at a private estate with its own citrus grove, I had fun running around and harvesting citrus straight from the property. I wired citrus branches to chunky wood candle holders and made “citrus trees” to add height to the table. And the amazing foodie charcuterie spread by Ayda Robana of Om Sweet Mama was out of this world. Post shoot, this table became lunch for the crew (roughing it I know).

Here are some tips from Ayda Robana for the perfect spread…

Charcuterie Menu Ideas:

  • Nuts: pistachios, and marcona almonds
  • Toppings: French butter, flur de sel, homemade jalipaino jelly, local wildflower honey, French radishes, cornichons, and caselvtrano green olives
  • Cheeses: hombolt fog, pecorino, petite basque, gouta, chèvre, double cream bri, stout cheddar
  • Charcuterie: prochutto di Parma, bresaola, sopressata, and chicken liver pâté
  • Dried fruits: dried white peaches, dried apple slices
  • Fresh fruits: grapes, figs if in season
  • Fresh baguette sliced thinly on the diagonal, flatbread crackers, bread sticks, rainforest crisps

Styling + Photography: Nancy Neil // Food: Ayda Robana // Aprons: Finery // Dishes + Glassware: Botanik // Florals + Styling: Kelly Oshiro of SB Chic // Linens: Heather Taylor Home // Beer: Santa Barbara’s Telegraphy Brewery // Wine: Cambria Wines // Props: Vintage Vignettes

You can see more of this table on Style Me Pretty Living.


Real Wedding: Rustic Elegance at Figueroa Mountain Farmhouse

Kelly
May 29

Today I’m showing one of the last weddings I did as an event designer. The couple chose the stunning (though logistically difficult) Figueroa Mountain Farmhouse. The bride was very feminine, and the groom a contractor and was a “guy’s guy” so our goal with the wedding design was to play off and combine the two, all the while keeping the design in a rustic elegant sphere.

For the bride’s bouquet I used a mix of cafe au lait dahlias, garden roses, scabiosa and dusty miller. The groomsmen wore succulents wrapped with torn linen and leather cord.

For the ceremony, the groom built the arbor and Town & Country installed a custom walkway that I stained to match the wood columns. We offset the strong wood with feminine flowers, blue hydranga being the bride’s favorite.

The invitations by Copper Willow featured letterpress and fine twine.

For dinner we did 5 different tabletop looks. For table numbers my assistant Molly and I made upolsetry tack numbers. For the napkin treatment, leather cord was tied in a feminine bow. Rustic wood tables were set with a custom runner of soft blue silk. Wood stumps added to the country vibe and made the silver mercury glass containers seem all the more elegant.

For the lounge I used so many awesome pieces from Found Vintage Rentals and I paired it with Town & Country’s candle wall to make it feel more intimate while not losing the beautiful view. A literal cheese cake served as dessert. To see more of this wedding hop on over to Style Me Pretty.

Photographer: Delesie
Wedding Planner/Coordinator: Laura Gresham
Rental Furniture: Found Vintage Rentals
Videographer: Living Cinema
Invitations & Stationery: Copper Willow
Catering: Duo

Real Wedding: Greek Garden Elegance

Kelly
May 13

Evie & Nate were seriously a dream couple to work with; super nice, easy going, with amazing taste to boot, and the booked my girl Kirsten for the photos. The inspiration for the wedding design, was Evie’s Greek heritage. When we first spoke, she said she wanted it to feel like her grandmother’s garden in Greece. So we talked about using fresh herbs like bay and lavender, of course olive branches, and then mixing in fluffy garden roses.

In Evie’s bouquet I used a mix of Patience garden roses, bay leaves, lavender, olive branch, and queen anne’s lace and wrapped it up, with a strip of torn linen.

In keeping with the herb theme, I made petite boutonnières of lavender and rosemary and wrapped them with copper velvet ribbon. The bridesmaids carried simple dried lavender poseys finished with a tidy bow.

The ceremony was held at St. Barbara’s Greek Orthodox Church and decor was kept simple with olive garlands attached to the church pews.

After the ceremony, guests made there way to the rooftop of the Canary. I designed a “potting bench” seating card table using Town & Country’s potting bench bar. At the center of the table, guests’ names and seating assignments were spelled out on wood plant markers and tucked into moss. To finish the vignette, I used a collection of vintage watering cans, potted lavender, and stacks of rustic garden containers.

On the tables I used a mix of stone, and iron, garden containers and filled them with annabelle hydranga, Patience and Caramel Antique garden roses, bay and olive leaves, sweet peas, and dahlias. A soft green linen was draped over the tables and La Tavola’s cut lace linen layered over. A mix of gold and silver mercury glass candle holders added a hint of metallic glow.

A big congratulaions to Evie & Nate and a big thank you to all the vendors who made this day happen! To see more of this wedding hop over to Once Wed and Santa Barbara Magazine.

Flowers & Decor: Kelly Oshiro
Bride’s Shoes: Louboutin
Reception Venue: The Canary Hotel
Wedding Planner/Coordinator: Amber Weir
Lighting: Bella Vista
Garden Prop Rental: Vintage Vignettes
Dessert Table: Enjoy Cupcakes
Calligraphy: A Charming Occasion
Linens: La Tavola

Entertaining: A Spring Dinner with a DIY Flower Garland

Kelly
May 06

Today I’m featuring a tabletop that was recently published in Santa Barbara Magazine and Style Me Pretty Living. It was a collaboration with the always amazing Nancy Neil and super chef Ayda Robana of Om Sweet Mama.

We set a simple table; with a god’s eye patter runner from Heather Taylor Home and china and flatware from Botanik.

Simple salads, like the panzanella with Haricort Verts featured farm fresh ingredients (recipe for the salad is here).

Instead of traditional flower centerpiece, I opted to make a flower garlad to keep the vibe relaxed but still very pretty. To make the garland you will need:

2 bunches of bay (depends on length of table)

2 bunches clematis

1 bunch hot pink ranunuculus

1 bunch wax flower

Begin by simple laying the piece of bay leaves end to end. I created a zigzag effect here so you could see the pattern of the linen. Then I simply took the blooms of clematis, ranunuclus, and wax flower and tucked it into the bay. You can wire all these pieces together but its not necessary. And that’s pretty much it! You can see more of this table right here and here.

PS I apologize for my blogging absence. A lot if going in my personal life and I will blog about it once things are more settled. For now, posting will remain on the lighter side. Thanks for hopefully sticking around here and enjoying some pretty :) .

Photographer: Nancy Neil
China/glassware/flatware: Botanik
Candlestick holders: Make Smith
Wholesale Flowers: Florabundance

Entertaining: Mid-Century Inspired Hot Chocolate Bar with Jessica Foster Confections

Kelly
February 04

You all know how much I love Jessica Foster’s truffles (remember this editorial?) and now she’s offering hot chocolate bars for weddings and events. With Valentine’s day around the corner I thought it would be fun to show two different ways you could style a hot chocolate bar. This version, is my “manly” version, lots of brass, decanters and, of course, vintage 60′s glasses. (And yes, there will be cocktail ideas with hot chocolate, check back on Friday for those ideas).

Vintage heart shape plates from Tricia Fountaine, layered with mid-century glassware and of course a few of Jessica’s truffles make for one delicious looking plate.

For this setup, Jessica made a spicy dark hot chocolate and we kept it warm in a copper round chaffing dish from Town & Country Event Rentals.

And of course what hot chocolate bar would be complete without marshmallows? These are made by Jessica and are so light and airy they’re like eating a cloud. Stay tuned for the “lady-like” version of a hot chocolate bar next Monday and of course cocktail ideas this Friday.


Flower Chic: Making a Merry & Bright Floral Crown

Kelly
December 19

I’m so excited to share this merry floral crown idea that is featured in the current issue of Flutter Magazine. You can check out the feature here and here’s how to re-create the look yourself.

First up, lets assemble the materials. You will need:

- straight wire

- floral wire

- pretty ribbon

- floral tape

- floral shears

- flowers, I’m using red dahlias, orange ranunuclus and dusty miller

Begin by making mini bunches of flowers and tie them together with floral tape.

Take the straight wire and cut to about 9″. Attach ribbon with a glue gun on either end so you can tie the floral headdress around your head.

Then, working in one direction, attach you flower bundles until you’ve completely covered the wire.

And ta da! You’re done, now you can sport flowers in your hair whenever you feel like. Enjoy! To purchase flowers go to Fabulous Florals.

 

Photographer: Nancy Neil
Flowers: Florabundance

Entertaining: Thanksgiving Table with Persimmons

Kelly
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.