Entertaining: Farm to Table Summer Dinner

Kelly
July 01

I love a good dinner party, and this one featured a farm to table menu from Duo Events and dahlias fresh from the fields.

I used a mix of old milk bottles and whicker bottles to hold blooms. Lemons, from the orchard where the dinner was held, rounded out the decor.

Cambria winery was kind enough to provide libations. You can see more of this series, here, here and here.

Produced & Styled be: Kelly Oshiro for SB Chic
Photographer: Karen Wise
Catering: Duo Events
Film Processing: Richard Photo Lab

Color Palette: Spring Pastels

Kelly
April 03

I love the soft romantic colors of spring, soft pinks, purples in yellows… Above yellow takes centerstage and adds a pop of brightness.

Sage green is another lovely color on which to play aganist. For a wedding I could see using a sage velvet, milk glass containers and spring blooms like clematis, lavender, and ranunuclus.

Of course soft pink is a classic base color. You could drape your table in a soft pink and overlay a couple of layers of pink tulle for a slighty ballet-ish feel. Add in some muted white and peach flowers with a hint of yellow, and you’d have one pretty table. Would you use pastels for your wedding or home?

Photos: 1. Right: Unknown Left: Lilietne 2. Right: via The Alternative Bride Left: via Naughty Shorts 3. Right: Lynette Wills via Behind Ballet Left: Jeremy Harwell via 100 Layer Cake


Real Wedding: Santa Barbara Secret Garden Estate Wedding by Tricia Fountaine

Kelly
January 07

Today I’m excited to share this absolutely stunning garden wedding designed by Tricia Fountaine and held at one of my favorite garden estates in Montecito. As guests entered the wedding they were greeted by flower filled fountains. How pretty are the shades of yellow, peach and pink?

Reflecting the tones of the flowers, the bridesmaids wore a range of soft pinks, taupes and peaches for their dresses.

The bride carried a peach toned bouquet with peach garden roses, patience garden roses and geranium.

The estate’s statues were adorned with ivy to add to the secret garden feel.

For the ceremony, tin containers were filled with flowers and lined the aisle. At the front, an arbor of branches with trailing flowers created a garden backdrop. On either side, large floral arrangements in weather garden urns were mixed with coppery patina lanterns.

The couple, said “I do” in dappled light while guests looked on.

Old garden keys served as escort cards and guided guests to their seat.

Distressed farm house tables from Town & Country were paired with shabby chic white chivari chairs. Tricia’s collection of vintage lace linens added a feminine touch.

Dahlias, roses, snapdragons, dusty miller and lamb’s ear made up the floral arrangements.

Old tin tiles were placed under some of the floral vignettes.

Table numbers were pieces of birch cut on a angle with the number written in.

A buttercream cake was decorated with pink lisanthus, dahlias, queen anne’s lace, wax flower and spray roses.

And the couple’s grand exit was made extra special with a sparkler send off! Thank you Soigne Productions, for sharing this beautiful wedding with us!

Photographer: Vis Photography
Wedding Planner/Coordinator: Soigne Productions
Flowers & Decor: Tricia Fountaine
Reception Venue: La Bella Vita
Cake Baker: Christine Dahl
Hairstylist: Chateau Belle
Makeup Artist: Kelly Shew

Entertaining: Soft Wintery Blue Tablescape with
Modern Day Designs & Patrick Moyer

Kelly
December 17

Today I’m super excited to welcome Camille of Modern Day Designs to Santa Barbara Chic! Camille was kind enough to design this soft wintery blue tablescape featuring peonies, succulents, astrania, and muscari. Patrick Moyer came out to capture the pretty on film, Town & Country set the table with their pretty rentals and Florabundance provided the pretty blooms.

Camille used a soft palette of peach with touches of blue and white.

A glass dome held a succulent in a footed silver container.

White peonies and chocolate queen anne’s lace created texture in the arrangement. For the place setting, Town & Country’s provence china and pearl handled flatware created a slightly French feel.

My white garden chairs just happened to work perfectly with Camille’s design!

Containers were a mix of silver and glass and held gorgeous winter white peonies from Florabundance.

My personal favorite, muscari, was arranged simply in a glass vase.

And finally a single strand of Astrania was placed at each place setting. Thank you, Camille for desiging this pretty winter table just for Santa Barbara Chic!

Photographer: Patrick Moyer
Flowers & Decor: Modern Day Designs
Wholesale Flowers: Florabundance
Linens: La Tavola

Let’s Shop: Pajama Party

Kelly
December 06

 

‘Tis the season to drink hot cocoa, enjoy a day (or two) of not getting dressed properly (my Christmas plans always), eating enough cookies to make even Santa embarrassed, and, of course, sporting some seriously cozy loungewear. So, for this year I’m thinking a colorful and bright ensemble is just the ticket. Plush turquoise slippers? Check. Plaid pajama pants? Check! It just wouldn’t be the holidays without some plaid. And finally, a sleepmask to make sure I rest up before all the merry making? Check!


In the Kitchen: Grilled Peach & Haricots Vert Salad

Kelly
October 17

This week Duo’s cooking up my one of my favorite foods, peaches!

Sprinkled with brown sugar, tarragon, and then grilled, the peaches get even sweeter.

Paired with blanched haricot vert (green beans) this salad is a light and refreshing treat. Here’s how you can make it yourself:

Ingredients:

-2 Pounds Haricots Vert (may substitute blue lake beans, wax beans, etc.)

-3 each Peaches (Halved and Pitted)

-4 oz Red Rose Radish Sprouts (available at your local farmers market or specialty grocer)

-4 oz Chevre (Feta is a good substitute)

-¼ Preserved Lemon Rind (Salt Cured Lemon) – Rinsed and Minced

-3 Tbl. Plus 2 Tsp. Olive Oil

-½ tsp chopped tarragon

1 Tsp Maldon Sea Salt

Juice of ½ Lemon

2 Tbl Brown Sugar or Honey

Procedure:

  1. Clean Green Beans
  2. Blanch in a large pot of salted boiling water  until tender – roughly 1 minute (it should taste like the sea and maintain it’s boil when the beans are submerged)
  3. Remove beans from blanching water and submerge immediately in ice water, drain and set aside while you gather remaining ingredients.
  4. Combine 2tsp olive oil with brown sugar and brush peaches, allow to marinate while you heat a pan or grill (a cast iron grill pan works well for this purpose)
  5. Grill peaches until sugar has caramelized and the peach has softened somewhat
  6. Sprinkle with tarragon
  7. Toss Green Beans and Sprouts with remaining olive oil, Preserved Lemon and lemon juice.
  8. Divide between 6 plates, top with grilled peach, crumbled chevre and sea salt
  9. Enjoy! Serves 6.

*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic

Catering: Duo Events
Photographer: Anna Costa

Real Wedding: Eclectic Pink Wedding at Ojai Valley Inn

Kelly
August 27

I love an intimate celebration, and this wedding with its small count of just 50 guests, coupled with its romantic vintage vibe is simply lovely.

First up, the love birds: The bride wore a Melissa Sweet gown (no longer avalaible) and the groom wore a sweet gray suit that complimented the bride’s playful dress perfectly.

Dinner was held on a terrace at the Ojai Valley Inn. To personalize the long feasting table, the bride brought her family’s china all the way from Oregon.  Flowers by Lauryl Lane in a soft pink and peach palette with touches of gray finished out their table design.

Dahlias, ranunculus, scabiosa and succulents gave great texture to the flowers and created a romantic vibe for dinner and dancing. Congrats to the happy couple!

Photographer: Michael & Anna Costa
Cinematographer: Russell Fowler Studios
Flowers & Decor: Lauryl Lane
Wedding Planner/Coordinator: Bella Vista Events
Reception Venue: Ojai Valley Inn & Spa
Invitations & Stationery: The Wedding Cottage
Hair & Makeup: TEAM
Bride’s Shoes: Seychelles
Groom’s Attire: JCrew