Entertaining: Nordic Inspired Brunch

Kelly
April 02

I love me a good brunch situation and when Kim, the editor of Flutter Magazine, asked me to style a modern, Nordic, take on brunch I was wayyy on board. The amazing Ayda Robana made the most incredible spread with quick pickles (obsessed), buckwheat pancakes, frisee salad with poached eggs and pork belly (hello, yum) all paired with amazing artisanal hot chocolate by Jessica Foster Confections. Nancy Neil captured all the action perfectly and also hosted our little soiree at her amazing cabin. We shot this on my birthday and it was certainly the best way to spend it! To see more of the spread, pick up a PRINT copy of the magazine here or visit the Flutter blog here.

Photography: Nancy Neil // Food: Om Sweet Mama // Styling: Kelly Oshiro for Flutter Magazine // Hot chocolate: Jessica Foster Confections // Tabletop: Huset Shop, A + R, Upstairs at Pierre Lafond // Rentals: Yeah! Rentals // Menus: Lazaro Press // Champagne Bar: Corks n’ Crowns // Flowers: Fabulous Florals

 


Press: Flutter Magazine Winter 2014

Kelly
February 24

Hey guys, the newest Flutter Magazine is out and is supppperrrrrr pretty. Nancy Neil, Om Sweet Mama, Jessica Foster, and I cooked up some seriously tasty ideas for our Nordic inspired brunch. You can grab yourself a copy by ordering online or at these stockists.

Cover photo: Elizabeth Messina


Flower Chic: Holiday Flower Ideas

Kelly
December 16

I love an oversized centerpiece for a holiday buffet and this one features some my favorite flowers of the season including: holiday greens, flannel flower, hellebore, amaryllis, scabiosa, gold painted eucalyptus, and baby’s breath.

You can pick up the ingredients to make this arrangement at Fabulous Florals and you’ll need:

- 1 mixed bunch holiday greens

- 3 amaryllis

- 1 bunch hellebore

- 3 bunches flannel flower

- 1 bunch gold spray painted eucalyptus

- 1 bunch baby’s breath

-1 bunch scabiosa

I used an oversized wrought iron urn, you can find sometime similar at your local garden store. Since this container was hollow on the bottom, I put wet floral foam in a mini bucket and overlaid it with chicken wire. For bigger arrangements like this, chicken wire helps to keep the flowers and the foam together. Begin by placing your big greenery pieces to create your shape. Layer in gold eucalyptus and baby’s breath. Place your amaryllis and then the smaller flowers, hellebore, flannel flower, and scabiosa. Happy arranging!

Photography: Bryce Covey

Flowers: Kelly Oshiro for SB Chic

Floral Supplier: Fabulous Florals

Container, Table, Tin Tiles: Vintage Vignettes


Fashionable: A Chunky Olive Infinity Scarf

Kelly
December 02

Santa Barbara is certainly scarf country, it never gets quite cold enough for a coat, so my winter uniform consists of great sweaters that go with everything (hello black and white) and lots of scarfs. This one, from Chapala and Parker, is a cozy infinity style. I paired it with classic aged jeans, a gray T, wood bangles, a grey clutch, and houndstooth toms.

SHOP THE LOOK:

 Photography: Lane Dittoe

Styling: Kelly Oshiro of SB Chic

Clothes, jewelry, purse, scarf: Chapala & Parker

Hair & Makeup: Jess Wilcox 

Location: Apple Lane Farms in Solvang

 


In the Kitchen: Salted Caramel Apple Chips with
Le Petite Chef

Kelly
November 20

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:

Ingredients

2 apples

1/4 cup homemade or store bought caramel sauce (see how to make caramel here)

1-2 tsp Maldon sea salt

Instructions

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


Fashionable: A Cozy Sweater at Apple Lane Farms

Kelly
November 18

Who doesn’t love a good orchard and Apple Lane Farms in Solvang is among my favorite fall spots. It’s open to the public and you can pick your own apples (the BEST apples ever and stay tuned for an apple chip recipe I’ll be posting on Wednesday). For a nippy fall afternoon I’m loving this chunky sweater which I paired with a simple white T, classic black jeans, my staple Frye boots, gold chain bracelets, and a nude purse, cat eye tortoise shell sunnies all available locally in Santa Barbara at Chapala & Parker. I loved my Brigette- inspired hair and makeup that Jess Wilcox did! And the photos, well I’m pretty sure Lane Dittoe knocked it outta the park.  

SHOP THE LOOK: 

 

Photography: Lane Dittoe

Styling: Kelly Oshiro of SB Chic

Clothes, jewelry, purpse, sunnies: Chapala & Parker

Hair & Makeup: Jess Wilcox  

Location: Apple Lane Farms in Solvang


Entertaining: Dinner in the Apple Orchard

Kelly
November 11

Remember when I was scouting for the location for this shoot? You can check out the full entertaining story online at Flutter Magazine right here, or you can pick up a copy at these stockists or you can buy a print copy of magazine online right here. This was the kind of shoot where everything fell together perfectly in ways that couldn’t have been planned.  A big thank you to the amazing Nancy Neil for the insane photos and the to die for food by Paper Palate.

The signature apple drink  by Paper Palate was a serious hit.

The Menu:

Garden Carrots, Green Olives and Radishes with Bagna Cauda

Roasted Late Summer Tomato Soup with Herb Pesto Oil

Roasted Two Day Salted Whole Local Chicken

Pumpkin Tacos

Okra & Tomato Salad

Stuffed Baked Apple with Melted Cheddar Cheese

The table itself had a beautiful galvanized finish and is available for rent from Vintage Vignettes. Each place setting consisted of  gorgeous plates from Anthropologie, a hand painted menu by Rebekah Miles, glassware from Upstairs at Pierre Lafond, vintage flatware, and napkins by Rachel Craven.

I used pre-made loose weave ribbon around candles and tucked in millet, wheat, scabiosa, and astrania instead of doing a traditional flower arrangement. Flowers can be purchased at Fabulous Florals.

Pumpkin tacos, check out the recipe here.

Local Cambria Estate Wines paired perfectly with the menu.

I found these short tumblers from Upstairs at Pierre Lafond and I knew they’d be perfect for our baked apple dessert.

Dig in! Thank you to all the contributors and Flutter Magazine! I’ll be posting some behind the scenes action on Wednesday.

Credits:

Photography: Nancy Neil // Styling + Production: Kelly Oshiro // Food: Paper Palate // Location: Private Ranch // Serving platters, glassware, lanterns: Upstairs at Pierre Lafond // Tables: Vintage Vignettes // Menus: Rebekah Miles // Napkins: Rachel Craven // Wine: Cambria // Purchase Flowers: Fabulous Florals