Anna Kim, Ariella Chezar Anna Kim, Ariella Chezar

Let’s escape to Maui! Ariella Chezar recently held a workshop there, and on the last day she walked attendees through her process of creating a perfectly designed table – which they all got to enjoy later that evening for an end-of-workshop dinner party!

Anna Kim, Ariella Chezar Anna Kim, Ariella Chezar
Anna Kim, Ariella Chezar Anna Kim, Ariella Chezar
Anna Kim, Ariella Chezar Anna Kim, Ariella Chezar

Says Ariella: “The gold and violet ribbon (wrapped around the votives above) was the jumping off point for the table design. It’s funny, I’ve never really loved purple that much, but these days I’ve really been enjoying this sort of violet/lavender color and I think it looks amazing with gold (what doesn’t!?). The ombre La Tavola Sinai Sunrise Amethyst was a beautiful base with a gold coated linen underneath all.”

Anna Kim, Ariella Chezar Anna Kim, Ariella Chezar
Anna Kim, Ariella Chezar Anna Kim, Ariella Chezar

“The location for the party was the old Baldwin estate – tons of history, incredible old trees, and a beautiful colonial house.”

Anna Kim, Ariella Chezar Anna Kim, Ariella Chezar

Have carnations ever looked so lovely as they do in these chair garlands? As part of the workshop, Ariella takes attendees on a tour of the local cut flower farm, where they found purple bananas that she incorporated into the centerpiece (below).

Anna Kim, Ariella Chezar Anna Kim, Ariella Chezar
Anna Kim, Ariella Chezar Anna Kim, Ariella Chezar

“I always try to have my events look of the place,” says Ariella, “and the Hawaiian fabric that we made into napkins helped to achieve this.”

Anna Kim, Ariella Chezar Anna Kim, Ariella Chezar
Anna Kim, Ariella Chezar Anna Kim, Ariella Chezar

Interested in Ariella’s workshops? Check out her website for dates and info.

See more of this bright, tropical wedding table in the gallery.

Floral Designer: Ariella Chezar / Photographer: Anna Kim / Venue: Historic Baldwin Estate on Maui, Hawaii / Linens: La Tavola Linen
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Photographer Linnea Paulina paired up with stylists Kae + Ales to bring us this totally unique table setting. I love that they blended woodsy spring foliage (and hellebores!) with exotic-feeling orchids and olive wood details. It’s romantic without being too sweet or fussy.

The centerpiece includes orchids, hellebores, scabiosa pods, and foraged foliage.

I love the olive wood details – what a lovely contrast to the gold-rimmed plates and flatware (which are available at West Elm - totally accessible).

The arm-style bouquet echoes the centerpiece with it’s mix of flowers and foliage.

Photographer: Linnea Paulina / Creative Direction, Styling, Floral Design, Calligraphy: Kae + Ales / Flatware, Dinnerware: West Elm / Rose Gold Rings: Tiffany & Co 
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I’m pretty sure St. Patrick’s Day marks the unofficial start of Spring, so it feels like perfect timing for this bright and herby Ethereal 75 from Maggie at Eat Boutique and Heidi at White Loft Studio. With orange bitters and quince and apple citrus syrup, this signature cocktail is a new take on the classic French 75.

From Maggie: “J’aime un Français 75. I do, I just love a French 75! It was first created at the legendary Harry’s New York Bar in Paris and eventually (gratefully) brought to New York’s Stork Club, a joint owned by an ex-bootlegger and frequented by glitterati of the 1930s and 40s. Champagne bubbles send the gin’s herbal aromas straight to the top of the glass; that botanical kick lingers, and almost medicates, in the best possible way. A sprig from a garden plant reminds you that gin is really mostly leaves, herbs and berries, so it has to be good for you, right? For this recipe, feel free to substitute your favorite brands and/or make your own citrus syrup. I prefer a dry Prosecco (over a sweet Prosecco).”


Ethereal 75
Serves 1

• 3/4-ounce Berkshire Mountain Ethereal Gin
• 1/2 ounce Quince & Apple Citrus Syrup
• 2 drops Scrappy’s Orange Bitters
• 3 ounces La Marca Prosecco
• 1 3-inch sprig of garden oregano

1. Pour gin, syrup and bitters into a Champagne flute. Carefully add Prosecco.
2. Garnish with a 3-inch spring of oregano, cut from a potted plant or the garden.


See more of this early Spring signature cocktail in the gallery.

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What better way to warm up a winter wedding than with a decadent, spiked hot chocolate – complete with rich whipped cream and garnishes your guests can serve up themselves. Use your favorite hot chocolate for this recipe (a new personal favorite of mine is Christopher Elbow’s Cocoa Noir Drinking Chocolate - so dark and delicious!).

Recipe by Maggie of Eat Boutique. Photos by White Loft Studio.

Add to the fun by letting guests add the booze and toppings of their choice. Our garnishes here include: toasted sliced almonds, turbinado sugar, coconut, brownie chunks, and chocolate, white chocolate, and butterscotch chips.

Says Maggie: “When the temperatures get frigid, only one type of warmed mug will do. It has to be deep, filled with fine hot chocolate and hand-whipped cream. And sometimes, after a snowy shoveling marathon, I add a shot of something strong and indulgent. I prefer the nutty flavor of Amaretto; it hints at July almond harvests in Sicily, exactly where I want to be in the middle of winter. But experiment with your favorite liqueur – Bourbon, brandy, Kahlua and rum are all lovely options.”


Spiked Hot Chocolate
Serves 2

• 1 cup of your favorite hot cocoa mix
• ¾ ounce of Amaretto, plus 1 tablespoon
• 1 cup heavy whipping cream
• various sweet treats for garnish (optional)

1. Whip cream in a metal bowl with a whisk until soft peaks form. Mix in 1 tablespoon of Amaretto and set in the fridge until ready to use.
2. Prepare your favorite hot cocoa mix according to package directions. Stir in ¾ ounce of Amaretto. Pour evenly between two small cups and top with a dollop of whipped cream.
3. Garnish with anything your heart desires, such as shredded coconut or slivered almonds.


See more pics of this yummy spiked hot chocolate in the gallery.

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Let me tell you how I’d be spending Valentine’s Day if I lived in Southern California. I’d be hitting up Elizabeth Colling‘s pop-up chocolate shop for some of these delicious treats! Sneak a peek at the goodies in these photos by my girl Elizabeth Messina.

Homemade “Oreos” and Double Chocolate Brownies.

Homemade Hot Fudge Sauce.

Dark Chocolate Caramels with Fleur de Sel.

Artisan Hot Chocolate with Homemade Heart Marshmallows.

Valrhona Chocolate Tart for Two.

Elizabeth Colling is a food editor for Martha Stewart, the creator of confections, and she also teaches baking classes (I’m imagining a yummy bridal shower?). If you’re in the Santa Barbara area, do not miss this delicious pop-up shop!

Chocolate Boutique
February 13th and 14th
11:00AM to 5:00PM
Maison K in Montecito
1159 Coast Village Road

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