Posts Tagged ‘Wedding’

November Wedding: Lydia & Drew


In the days leading up to my first wedding anniversary I’m excited to share some of the beautiful pictures of our special day. We didn’t hire a photographer but asked an army of talented friends and family to take pics. We are forever grateful to Jen, Patrick, Beth, Aaron, George and Buck for these memories.

Entrance Arch

Rancho del Diablo Dormido in Malibu Canyon, CA

hanging letters my brother Wyatt made us these letters in our signature font, they hung from tree branches

XOXO hanging

Mary and I splashed Ikea fabric with red paint

buttons and bow tiefriends helped us get dressed

Guest Book

Our guest “cook” book was Sunday Suppers at Lucques (our favorite restaurant in LA)

Rosemary Spiced Nuts

darling Sarah made and packaged Rosemary Spiced Nuts

Cokes and Champ

pre-ceremony refreshments

Sophia Champ Cans

ustom Stamped Napkins

Amanda Koosed designed us a monogram and we made it into an ink stamp for paper cocktail napkins

Magnolia Leaves and Berries in Blue Vase

fabric hangings

whimsical painted fabric hangings

Flower Girl on the Whirly

my cousin Sierra was the adorable flower girl

Seating Chart

Amanda found us this signature font which we used everywhere, from the invitations to the seating chart!

Bridal Bouquet

my bouquet of gardenia, magnolia leaves and rosemary tied with a navy velvet ribbon

Lydia and Bridesmaids

stunning bridesmaids in their own dresses

the handsome groom and groomsmen

Drew and Groomsmen

a serious bunch

Love Stories

the bridesmaids carried their favorite love stories down the aisle

Drew + Bridesmaids

Lydia + Groomsmen

Groomesmen SocksDrew gifted the groomsmen colorful socks as a thank you

Wedding Bands

Patrick Adams

Patrick captured under the magnolia leaf ceremony arch

Groomsmen Button from Emerson Made

the men in the bridal party wore fabric buttons from EmersonMade

Dessert Buffet

dessert buffet with homemade treats from family and friends

Champ Toasta toast before we process

… to be continued

Vineyard Wedding



Wedding decor, wedding table decor, flowers in mason jrs for weddings

Ranunculus, peonies and wildflowers in Mason jars at the tables

Happy Wednesday, loves.

As much as I already like today I wish I could rewind and go back to Friday night just before the start of the weekend festivities.  My brother married a lady we all love and their day was simply spectacular in that sun-dappled and love-filled California way.  My sister-in-law, Jenn, and wedding stylist Re Jin Lee (of Bailey Doesn’t Bark*) concocted one of the most beautiful events I’ve seen.  The natural setting alone enchanted us with its old oak trees and hanging moss.  Jenn and Re Jin Lee created a look that was rustic but clean, echoing the leafy green surrounds with dark wood and natural fabrics punctuated by lots of white, soft pink and unexpected pops of turquoise and sunshine yellow.

Here are some details for you.


Hanging Mason jar lanterns

Mason jar lanterns swaying in the Spanish Moss

Wedding greeting and guestbook table

Guest book table

The guest book and card catch were displayed alongside a black and white photo of the couple, a rustic wooden ledge, hydrangeas and wildflowers in antique jars and a vintage turquoise pitcher full of yellow pom poms.


Close-up of turquoise pitcher



Escort Cards

The escort cards were little Kraft paper flags planted in moss beds.


Rustic buffet

Cheese plate on a rustic tree stand

Waiters passed bruschetta and devils on horseback during cocktail hour and we nibbled off of this beautiful rustic buffet of charcuterie, cheese and fruit.  Mixing the occasional stump in in among traditional white platters keeps the look clean and elegant.


charcuterie platter

Cheese and charcuterie

Mixed platters showcase plump grapes and blackberries served with ribbons of cured meats.

Wedding decor, rustic wedding, dessert table for wedding

Friends put together a dessert buffet that included traditional Korean sweets, classic European pastries as well as old-fashioned American layer cakes (I had lemon coconut!).  All were plated on friends’ cake plates, 3-tiered serving dishes and in tall apothecary jars and clustered together so the table resembled a cake shop or Wayne Thiebaud’s work.  I couldn’t take my eyes off it.  Later, during dessert, waiters scooped rich gelato and sorbet so that both my brother’s (Italian) and his wife’s (Korean) heritages were represented.


burlap runner, long tables, wedding table decor

Long tables with burlap runners

You know we love a burlap runner.  The huge, dark farm tables looked beautiful out on the grass and marked off a perfect square for dancing.  Each mason jar had a different mix of ranunculus, peonies and wildflowers.


Hydrangea centerpiece

Hydrangea Centerpiece

A simple bouquet of fluffy hydrangeas centered each table.


wedding menu and placesetting

Menu and place setting

All the plates and napkins were white and the runners and menus were the same natural color for a cohesive, elegant look.

Each setting had a yellow pom which may have been my favorite touch.

The “feast” was served family style and included caprese and mixed green salads, followed by Parmesan risotto and a handmade pappardelle green with fresh herbs, then fillet of beef and roast salmon served with grilled zucchini and asparagus from the Lago Giuseppe garden.

I enjoyed the food so much I forgot to take pictures. Sorry!

Lago Giuseppe

The view from my seat.  Fairyland.

wedding cake on rustic wooden slice

Lastly, the cake.  What do you think?  It’s larger than the inspiration shot but we wanted enough to go around.  It was too dark to photograph when we cut it so I don’t have an inside shot of this particular cake.

Wedding cake slice

But here’s a slice from an earlier run-through.  All that’s missing is another inch-thick layer of vanilla buttercream all around.  The cake is Rose Levy Berenbaum’s Buttermilk country cake and the layers are a framboise mascarpone custard alternating with vanilla buttercream and fresh strawberries.  It’s not too sweet and both the cake and buttercream are light and tender with soft vanilla flavor.  Combined with the custard and fresh strawberries, the best I can liken it to is an airy berry shortcake with extra-decadent whipped cream.

Congratulations and much love to the beautiful couple!!



* You know what’s funny?  Lydia and I have both featured Bailey Doesn’t Bark on A & O (here and here), but we had no idea that the artist behind the brand is one of my sister-in-law’s dearest friends!  I thought Jenn had found Re Jin Lee here and she thought we highlighted her friend’s work in part because they are friends.  Nope, we just love Bailey Doesn’t Bark. xo


The Weekend Dish: Registry Basics


Hi loves, what are you doing this weekend?

We’re waiting to see if this will be a work or play weekend.  Can you guess what we’re hoping for?

In the meantime we have exciting news to share.  From today forward you can find many of our entertaining tips and recipes in the entertaining section of The Daily Meal, the new national food mega-site.

Inspired by last week’s Black and White Wedding Registry, we’re starting with a series on registry basics.  Check out our suggestions for pots and pans and let us know what you think!

Happy weekend!


Meatless Monday: Rosemary Spiced Nuts


Were you hoping for tonight’s Meatless Monday dinner recipe?  I hope you’re not disappointed. You won’t be if you actually make these nuts.  And I hope you will.  They kick off dinner with a woodsy pop of rosemary brown sugar.  And they have real heat.   They buddy equally well with cocktails or wine.  I can eat them all day straight from the bowl.

Sounds like the thing for your Thanksgiving cocktail hour, eh?

Plus, I roasted them for Lydia’s exquisite wedding this past Saturday and sharing the recipe lets me share two photos from her special day.

Adorable, right?  Lydia made the cute labels and I bagged the nuts in wax paper bags.  She stationed them next to iced tubs filled with individual bottles of sparkling lemonade—yellow and pink—French coke (made with real sugar instead of syrup) and those darling hot pink cans of Sofia Blanc des Blancs sparkling wine so guests had drinks and munchies to enjoy before the ceremony began.

Candy Stripe Straws

Our girl just thinks of everything.

You’ll have to wait until she’s back to hear and see more.  I can’t wait.

In the meantime, make these nuts.  They’re an amped up version of Ina’s and they never fail to win raves.


Rosemary Spiced Nuts

yield: 2 pounds


2 pounds raw mixed nuts of your choice. I recommend including cashews and pecans in te mix because the former is fantastic with the rosemary and the latter catches all the spicy brown sugar goodness in its crevices.

2 tablespoons fresh rosemary leaves, roughly chopped

1 teaspoon cayenne

5 teaspoons dark brown sugar

4 teaspoons kosher salt

2 tablespoons melted butter


Preheat the oven to 350 °.

Place the nuts in one layer on an ungreased baking sheet and roast in the oven until fragrant and lightly golden brown, about 10-12 minutes.

While the nuts roast, whisk the remaining ingredients into a brown sugar paste.

Remove the hot nuts from the oven and carefully scoop them into a large mixing bowl.  Pour the spice mix over the warm nuts, stirring gently to spice the nuts evenly.  Enjoy immediately or let cool completely before storing in an airtight container for up to 4 days.

Wedding Decor


By Sarah Lagrotteria

It’s good to be back!  I’ve been waiting months to share with you some of the décor decisions we made for my wedding last week.  All photos courtesy of Gina DeConti of Imaginative Studios in Chicago and our very own Lydia Ellison.

The ceremony and reception took place at my parents’ home, with guests progressing from the front yard for the ceremony to the house for the cocktail hour then out to the backyard for dinner and dancing.  It was important to me that refreshments be available at all times, so my friends and family were greeted with Mason Jars glasses filled with sparkling water and lemonade.


Our tent was clear on all sides so I based the wedding colors on what my dad’s yard would look like at the time.  As Lydia mentioned, I went with white, greens, pale pale pinks and midnight blue (for the night sky and just because it’s Angus’ fave color).  We echoed the surrounds by using natural materials, like a natural washed flax for the tablecloths, hemstitched linen for the napkins, sequoia wood for the flatware and bamboo for the chairs.  Water goblets in clear green glass reflected the tall trees that encircled the tent.  It all felt very intimate and midsummer night’s dreamish…



For our salad and dessert plates, we picked up on the stonefruit and berries in our centerpieces.  We chose the Sèvres China pattern which features delicate berries on the vine.  We used four different colors—green, blue, lavender (which looks more like a silvery pale pink) and pink.  Each table had a different color for the salad course (see below for the blue, right and lavender, left) and everyone had the blue pattern for dessert.


For dessert, we had 12 different white buttercream cakes from Three Tarts Bakery.  Each table received its own cake for cutting. Mine was coconut with a luscious layer of lemon curd and Lydia’s was lemon curd with fresh strawberries.  Others had variations on white cake with fresh berries, chocolate fudge cake with white mousse or banana cake with chocolate ganache. The best part was that once a table finished tasting their cake, they sent envoys to gather slices of from the next table over so that everyone could taste more than once kind.  Evidently things got a little heated over the banana cake!


I wish I had some of that coconut cake now….xoxo sl