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
Who doesn’t love apple chips? Well this recipe by Le Petite Chef takes it the simple apple chip to a whole other level… Dipped in caramel and finished with fleur de sel these apple chips are the perfect compliment to your Thanksgiving menu.
Salted Caramel Apple Chips:
1/4 cup homemade or store bought caramel sauce (see how to make caramel here)
1-2 tsp Maldon sea salt
1. Heat oven to 225 degrees.
2. Slice apples 1/8 of an inch in thickness using a mandolin slicer and place in a single layer on parchment lined baking sheets.
3. Gently warm caramel in a heatproof bowl in 10 second intervals until softened.
4. Using a pastry brush, brush caramel over the top of one half of each apple slice.
5. Bake in the oven for approximately 2 hours, checking after 1 hour and removing when apple slices begin to brown. Apple slices will begin to crisp up as they cool.
6. Sprinkle lightly with salt before serving.
A big thank you to Le Petite Chef for sharing this DELICIOUS recipe (these where gone shortly after this photo was taken).
Photography: Lane Dittoe
Food: Le Petite Chef
Styling: Kelly Oshiro of SB Chic
Hair & Makeup: Jess Wilcox
Clothes: Chapala & Parker
Location: Apple Lane Farms
Amazingness… and they’re available right here.
‘Tis the season to start getting ready for holiday parties and these happy plaid kicks are all high on my list. Shop it here:
I love fall and winter flowers and for this centerpiece I was inspired by bold red anenomes with their black centers.
Coupled with fall maple leaves, bittersweet, black dahlias and chocolate cosmos, I love the rich saturated colors paired with the darker, moodier flowers.
To make this arrangement you will need:
1 bunch maple leaves
1 bunch black dahlias
3 strands of bittersweet
1 bunch chocolate cosmos
2 bunches orange dahlia
2 bunches red anenomes
1 bunch frizzy orange/red tulips
1 bunch black scabiosa
Begin by placing the bittersweet and maple leaves first to establish shape. Then add in your larger blooms at different heights. Remember to turn your centerpiece periodically so you end up with a good shape from every angle. Layer your smaller flowers into the arrangement and ta da! You have a beautiful fall centerpiece!
A while back I showed you how to make daisies into earrings, a necklace, and sprinkled throughout your locks. Jess Wilcox and I shot this second look, with moody, fall, jewel toned flowers, and a ruby red lip.
For the earrings I used a funny little flower called gomphrena (the name needs some work). And for the ring, I found the most amazing purple passion vine flower. This flower looks like its from another planet, no? You can find the instructions for making the ring and earrings here.
This time round, I made a dramatic flower collar or necklace. I used pink and red ranunculus, blue muscari, lavender clematis, and light pink gomphrena from Florabundance.
To make the necklace:
- Chicken wire (at your local hardware store)
- pliers or wire cutter
- 1 yard of lace ribbon
Use the chicken wire as the base to hook your flowers into. I bunched 3 or 4 flowers together, and then wrapped the stems together with floral tape. I made several bunches like this and then I attached them to the chicken wire. Using floral wire, I attached the chicken wire to the lace ribbon. And tada! A flower necklace.