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

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

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

My New Website!!!!

Kelly
March 02

I’m super excited to be launch my new styling and wedding industry business services website right here at kellyoshiro.com.

There are two main service areas I’m focusing on, the first is the the styling and creative side:

  • Product or location editorials. I produce beautiful product images for your marketing needs or produce beautiful story-telling imagery to showcase your location.
  • One-on-one. I can create custom editorials for your portfolio ranging from wedding to lifestyle content. I’m super excited to be creating editorials with Jen Huang for her one-one-one workshops.

And, I’m also offering some rad business to business services including:


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

Props: Found & Porch

China/Glassware/Flatware: Casa de Perrin