This editorial shoot started as I gathered a few photos of my favorite classic film actress, Carole Lombard. I was immediately inspired to create a 1930s classic but modern bride. Photographer, Mariel Hannah and I searched for a “bride-to-be” with classic Hollywood glamour and found that and more in Emma from Major Models. Katelyn McGinn + Jha Villanueva were a beauty team straight out of the 1930s with properly set hair turned faux bob and a deep aubergine lip with a hint of the infamous Clara Bow, from the 20s. 501 Union provided a dramatic backdrop complete with a classic car and Jackie of Hello Darlington created a drama filled mini bouquet + shoulder corsage reminiscent of the time.
All together, these photos are an ode to a simple time-gone-by. A bride putting on stockings, unpinning her hair and posing for bridal portraits were all so simple yet glamorous back then. For many of the props I was inspired by vintage photographs and re-created similar set ups; the candelabra, the wire chair configuration and balloon toss to name a few. The 1930s were a classic time and it provides endless inspiration for even the most modern bride.
The bride’s thoughts on designing her romantic English garden wedding:
When Sean proposed to me after 8 years of dating, I already had a fairly good sense of what we envisioned our wedding to look like. I adore all things English and wanted the decor to reflect that as much as possible. Some of the fondest memories of my childhood are of the sunny summer days I spent in my grandparent’s English garden in Washington state, surrounded by the perfume of roses and the big green expanse of tall trees that enveloped their property. It was a place where I always felt at peace. I distinctly recall my grandmother taking my mother and me to tea houses in Olympia, loving the atmosphere of it and the comfort a cup of tea brought. My grandmother had a beautiful vintage cabinet full of silver teapots, colorful tea cups and assorted china from all over the world. I loved staring at it, thinking that I would start my own collection one day. I wanted our wedding venue to bring those memories back to life and to recreate that sense of peace and beauty that my grandparent’s house had come to represent for me over the years. Sean and I planned to go to England for our honeymoon, so we couldn’t think of a more fitting theme. Beyond that, I wanted to incorporate literary elements as much as possible. Sean and I both love reading and we wanted to recognize that part of ourselves by including vintage hardbound books and framed quotes in the decor. Quail Haven Farm seemed like the perfect place to bring our vision to life. It had everything I wanted in a venue and more – an English garden seemingly secluded from the rest of the world, with lots of rustic details, greenery, and a horse-filled barn. My first impression upon seeing it is that it was basically my grandparent’s garden transported to California, which is exactly what I had been looking for. By incorporating floral arrangements with a fresh-picked look, mis-matched china, gold accents, a silhouette maker, and British literature, we were able to bring that back-in-time English garden vision to life.
This sweet bridal shower counts down the days till the wedding, 56 to be exact. Inspiration came from the bride’s bright personality and love of her French Bulldog. Enjoy the vibrant colors, cutie pup and delicious recipes: Homemade Hard Lemonade, Simple Stromboli, Classic Italian Bruschetta and Chocolate-filled Cream Puffs.
These tasty recipes are from Chef Rosario. He started cooking in Italy over 70 years ago as a young boy. Years in the kitchen and every facet of the food industry has paid off for this 4-star chef who is proficient at gelato, pastry and fine cuisine.
Homemade Hard Lemonade
2 cups water
1 cup sugar
8 cups ice
4 ounces vanilla vodka
1 cup fresh lemon juice
In a small saucepan, bring water and sugar to a simmer. Cook until sugar dissolves. Remove from heat and let cool. Fill a large pitcher or drink dispenser with ice. Stir in simple syrup, vodka, and fresh juice. Serve with sugar-rimmed glasses and stripped straws for an added touch of detail.
I lb. pizza dough
1 egg white
Roll dough out to thin rectangle. Line with layers of meats and cheese in the amount of your liking. Start at long end and roll into a tight tube shape. Close the ends by pinching dough together. Brush with an egg wash and sprinkle with sesame seeds. Cut into thin sections. Bake at 350 degrees for 40 minutes on parchment lined cookie sheet. Serve with marinara sauce.
Classic Italian Bruschetta
6 ripe tomatoes (about 1 1/2 lbs)
1 clove garlic, minced (about 2 teaspoons)
3 oz extra virgin olive oil + 1/4 cup
1 small red onion finely chopped
10 leaves fresh parsley
6 leaves fresh basil
1 teaspoon balsamic white vinegar
1 teaspoon kosher salt, more or less to taste
1/2 teaspoon freshly ground black pepper, more or less to taste
1 baguette French bread or similar Italian bread
Preheat the oven to 450 degrees with a rack in the top slot of the oven. Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 tbsp extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste.Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all. When the oven has reached 450, place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.If you want you can toast the bread slices without coating them first in olive oil. Toast them until lightly browned on both sides. Then cut a clove of garlic in half and rub over one side of the toast. Then brush with olive oil.Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes). Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.
Chocolate-Filled Cream Puff
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
Mix together instant pudding mix, cream and milk. Cover and refrigerate to set. Preheat oven to 425 F. In a large pot, bring water and butter to a boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an un-greased baking sheet. Bake for 20-25 minutes, until golden brown and centers are dry. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. Dust with powdered sugar.
In this Blackberry + Blush shoot, photographer, Whitney Wysong and her team showcase delicate, feminine details in an industrial space. They embrace the industrial beauty of 701 Whaley, while staying elegant and soft. For the color palette, ever popular blush plays with a luxe blackberry and, of course, gold sparkle is always welcome. The chippy walls of the venue […]
Rustic White Photography captured all the lovely details of this summer wedding. The venue at Southwind Plantation is so picturesque. The soft hues and leafy table funner are festive without being overdone. And the getaway car… divine!! Photographer: Rustic White Photography | Event Planning + Design: What a Whirl Events | Florals: Attalla Florist | […]