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.
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:
- Prop styling for real weddings. I treat a real wedding as if it were an editorial and style all those key details shots. I’ll be working on some of Joy Proctor‘s beautiful weddings this summer.
- 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:
- Freelance blogging for the wedding industry. I edit photos, write copy and code the post. I’m super thrilled to have Sarah Winward of Honey of Thousand Flowers as one of my first clients (look for my posts for her soon).
- Photo editing & Wedding Submissions. I edit and package a wedding for submission.
- Consulting & Portfolio Review. You can pick my brain, get some advice on your portfolio or ideas on how to grow and expand your business.
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
HOSTED BY FLUTTER MAGAZINE
As a child my grandmother taught me how to dry flowers and I had forgotten about it until Kim, the editor of Flutter Magazine, asked me if I wanted to style a DIY involving dried flower petals. Three days later, we shot this pretty little DIY with the sweet Arna Bee. I picked up wildflower blooms at Santa Barbara’s Farmers Market for $5. You can check out the full story and directions right here in Flutter (and a classic behind the scenes shot is here on my Instagram).
Photography: Arna Bee
Prop Styling: Kelly Oshiro
Concept: Kim Wiseley for Flutter Magazine
Location: Dos Pueblos Ranch
I love color no matter the time of year and this long floral dress always put me in a good mood. I paired it with a vintage candy colored bracelet and bright red lips.
Photography: Beaux Arts Photographie
Styling: Kelly Oshiro for SB Chic
Location: Santa Barbara Presidio
FLORAL MAXI DRESSES + SHOP THE LOOK:
I’m super pumped to be teaching my first ever flower and tabletop design workshop THIS weekend, Saturday Nov 2nd. The event is hosted at Flutter Magazine‘s space on Mission and will be FEATURED in the next print issue of the magazine. Grab the last ticket HERE. I’ll be demonstrating fall floral arranging and we’ll get to style a tabletop too.
A BIG thank you to all the support and promotion from 100 Layer Cake, Joel Serrato, Events by Phillipe, Bob Gail Events, Lilly & Louise, Santa Barbara Skinny, and Florabundance. And our sponsors: Flutter Magazine, Joel Serrato, Le Petit Chef, Town & Country Event Rentals, Vintage Vignettes, Midori Ribbon and Something Charming
If you’re interested in recreating this persimmon centerpiece in the workshop flyer here is the DIY I posted last year:
1. Since this container is wood, line the bowl with a piece of plastic (a trash bag would work).
2. Then soak two bricks of floral foam and place on the top and side.
3. Cut a piece of floral foam in half, length wise, and wrap with aluminum. This is where your stack fresh persimmons will go (and guests can take if they want, which is why I wrapped that piece of foam in alumnium, nobody wants their fall fruit with bits of floral foam!).
4. Begin placing the persimmon branches and bittersweet to create the base shape of your arrangement.
5. Place your dusty miller to cover the foam and use floral picks to place persimmons at different heights.
6. Place your flowers at different levels, alternating dahlias, ranunuculus and brunia to create texture and interest. Rotate the container regularly so you can make sure you’re arrangement will look good all the way around.
7. Place a stack persimmons in the lower right corner to finish and you’re done!