Entertaining: A Persimmon Centerpiece +
Snag the Last Ticket to my Workshop on Nov 2nd!

Kelly
October 30

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 SerratoLe 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!

See the original post here. All photos by the lovely Anna Costa except the DIY photos.

 


Quick Eats: Padron Peppers from the Santa Barbara Farmer’s Market

Kelly
August 07

Its that time of year, when you’ll find the tasty padron pepper for sale at the Santa Barbara’s Farmers Market.

Duo Events was kind enough to provide this recipe for a quick snack with this diminutive, little pepper. Enjoy!

To serve 4-6 people you’ll need:

-1 pound of padron or shishito peppers (source from your local farmers market or specialty grocer).

-2 Tablespoons good quality olive oil

-1 Teaspoon of Sea Salt

-Zest of 1/2 Lemon

Heat a large, heavy bottomed sauté pan over high heat (cast iron works great for this). Add the olive oil and peppers. Saute for 1-2 minutes (the peppers should blister) – some spots will brown or blacken, do not worry, this is what you are looking for. Toss with sea salt and lemon zest.  Enjoy with friends (warning these are addictive, you may want to double the recipe!).

And a big thank you to the lovely Anna Costa for taking the lovely photos and you can check out her own food blog right here. Happy snacking!

 


Happy Valentine’s Day

Kelly
February 14

Happy Valentine’s Day! I hope your day is filled with decidely too much chocolate and champagne!

Photographer: Anna Costa
Vintage Rentals: Vintage Vignettes

On the Rocks: Chocoletto

Kelly
February 13

This week we’re getting our cocktail on early (who else is excited that this is a long weekend?) and I have one more spiked hot chocolate idea that I’m calling the Chocoletto. To make it you need:

- glass of your favorite hot cocoa

- 1 shot of amaretto

- 1/2 shot tres leches

Garnish with some shaved chocolate and enjoy!

Photographer: Anna Costa

Entertaining: Lady-Like Hot Cocoa Bar

Kelly
February 11

So last week I showed a more “manly” mid-century hot chocolate bar for Valentine’s Day and this week, we’re getting all fancy and lady-like up in here with a tea party inspired, hot cocoa bar. Jessica Foster made cinnamon milk hot cocoa, cinnamon sugar dusted marshmallows, heart chocolates and of course truffles.

Tricia Fountaine kindly provided the beautiful tea cups and fine china (which are available for rent right here). We kept the hot chocolate warm in Town & Country’s copper coffee urn.

Red toile plates were set with Jessica’s truffles and the most amazing cinnamon sugar dusted marshmallows (I indulged in more than a few of these…)

Invariably, a heart chocolate or two made an appearance.

Thanks to Jessica for the amazing hot cocoa (not to mention those insane marshmallows & of course truffles) and to Anna Costa for shooting (and indulging) in the chocolate-y goodness.

 


On the Rocks: Spiked Orange Hot Chocolate

Kelly
February 08

With Valentine’s Day just on the horizon, how about a spicy dark hot chocolate (this one by Jessica Foster) spiked with Cointreau to share with your beau?

Simply mix up your favorite hot cocoa and add a one shot of  Cointreau for a burst of orange flavor. Garnish with a marshmallow and orange twist. Enjoy!

And more chocolate and Valentine’s Day goodness can be found right here:

A mid-century hot chocolate bar

A pop up chocolate shop by Elizabeth Colling is coming to Santa Barbara!

Chocolate ice cream float with eggnog

A DIY valentine’s day table

A French Chocolate & Blue inspiration board

Brown butter chocolate chip cookies stuffed with caramel

The art of handmade truffles

Mudslide Milkshake

Peppermint Hot Chocolate

 

Photographer: Anna Costa

Entertaining: Mid-Century Inspired Hot Chocolate Bar with Jessica Foster Confections

Kelly
February 04

You all know how much I love Jessica Foster’s truffles (remember this editorial?) and now she’s offering hot chocolate bars for weddings and events. With Valentine’s day around the corner I thought it would be fun to show two different ways you could style a hot chocolate bar. This version, is my “manly” version, lots of brass, decanters and, of course, vintage 60′s glasses. (And yes, there will be cocktail ideas with hot chocolate, check back on Friday for those ideas).

Vintage heart shape plates from Tricia Fountaine, layered with mid-century glassware and of course a few of Jessica’s truffles make for one delicious looking plate.

For this setup, Jessica made a spicy dark hot chocolate and we kept it warm in a copper round chaffing dish from Town & Country Event Rentals.

And of course what hot chocolate bar would be complete without marshmallows? These are made by Jessica and are so light and airy they’re like eating a cloud. Stay tuned for the “lady-like” version of a hot chocolate bar next Monday and of course cocktail ideas this Friday.