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


2013 Year in Review

Kelly
January 09

And I’m back (well kind of)… 2013 was definitely the most challenging year of my life personally, and professionally it was one of the most rewarding (hello COVER). I will be posting here now and again but I’ve decided its all about quality over quantity, so posting maybe less than before, but hopefully you will like what you see. I was super honored to work with so many countless talented individuals, and the friends I’ve made through this crazy business are definitely keepers.

To say I lived about 10 life times worth of experiences in a single year is no exaggeration. Leaving an abusive relationship, coming to terms with the fact that “friends” chose not to believe me, and cleaning house of all toxic and negative forces in my life was difficult (to say the least) but VERY necessary. At the end of it, I’ve found my spiritual path and I’ve created a life where I am so insanely happy and fulfilled every day I can’t quite believe my life is my life. I am officially yoga certified (more on that later) and I will say yoga and specifically my yoga teachers Jenni Rawlings and Gigi Synder saved me from a lifetime of unhappiness and inauthenticity. I am VERY excited for 2014 and my resolution for this year is simple: NO COMPROMISES. Thank you ALL. Follow your heart, your passion and may 2014 be your year!!! 

From top: C Cover & Santa Barbara Magazine, Nancy Neil,  Oncewed, Kirsten Ellis, Flutter Magazine Dinner, Nancy Neil, Flutter Magazine DIY, Arna Bee, Design*Sponge, Nancy Neil, Design*Sponge, Karen Wise, 100 Layer Cake & Grey Likes Wedding, Jess Wilcox, SB Chic Fashionable, left, Lane Dittoe, right, Joel Serrato, Style Me Pretty Living, Nancy Neil


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

 


Press: Flutter Magazine

Kelly
October 25

I’m super excited to announce the latest Flutter Magazine is out online here and in PRINT out today (I will be getting my hands on a copy within the hour, check me on Instagram @kellyoshiro if you want a peek). I have two things in the magazine, a farm to table dinner shot in apple orchard (remember this backstage post?) which you can check out HERE. Shot by Nancy Neil with food by the Paper Palate (um, pumpkin tacos anyone?). Cambria Wine generously provided libations.

My second story was a cute little DIY for making dried confetti flower petals shot by Arna Bee. Kim the editor of Flutter, Joy of Joy de Vivre and I had fun playing confetti tossers… check it, HERE. I’ll be posting the full scope soon and THANK YOU to everyone who contributed.

Cover photo: Michael Costa


Entertaining: A Charcuterie Table

Kelly
October 23

I am so happy to finally share my favorite table that I’ve contributed to this year. It was very much a team styling effort with the photographer Nancy Neil pulling amazing platters and glassware from Botanik and then I added in a mix of props from my collection and Vintage Vignettes.

Shot at a private estate with its own citrus grove, I had fun running around and harvesting citrus straight from the property. I wired citrus branches to chunky wood candle holders and made “citrus trees” to add height to the table. And the amazing foodie charcuterie spread by Ayda Robana of Om Sweet Mama was out of this world. Post shoot, this table became lunch for the crew (roughing it I know).

Here are some tips from Ayda Robana for the perfect spread…

Charcuterie Menu Ideas:

  • Nuts: pistachios, and marcona almonds
  • Toppings: French butter, flur de sel, homemade jalipaino jelly, local wildflower honey, French radishes, cornichons, and caselvtrano green olives
  • Cheeses: hombolt fog, pecorino, petite basque, gouta, chèvre, double cream bri, stout cheddar
  • Charcuterie: prochutto di Parma, bresaola, sopressata, and chicken liver pâté
  • Dried fruits: dried white peaches, dried apple slices
  • Fresh fruits: grapes, figs if in season
  • Fresh baguette sliced thinly on the diagonal, flatbread crackers, bread sticks, rainforest crisps

Styling + Photography: Nancy Neil // Food: Ayda Robana // Aprons: Finery // Dishes + Glassware: Botanik // Florals + Styling: Kelly Oshiro of SB Chic // Linens: Heather Taylor Home // Beer: Santa Barbara’s Telegraphy Brewery // Wine: Cambria Wines // Props: Vintage Vignettes

You can see more of this table on Style Me Pretty Living.


From the Archives: Saturated Fall Flower Ideas

Kelly
October 02

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:

Supplies:

-floral shears

-floral foam

-container, I used this one from Jamali Garden

Flowers:

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!

Photographer: Nancy Neil // Flowers: Kelly Oshiro for SB Chic // Wholesale Flowers: Florabundance