One of our favorite projects at UP is sending out yummy curated gifts to friends and collaborators. This spring we put together a basket filled with the essentials – bread, cheese, charcuterie in a jar, honey infused with lavender and rosemary, and of course wine in a can! Joanne Pio and Esther Lee captured these amazing photos of the process. Final photo by Urban Palate.
Wedding season is in full swing around here and this gorgeous event has us excited for more. Designed and coordinated by Kristin of Esoteric Events at the beautiful Malibu Rocky Oaks Estate. This breathtaking location is one of our favorites. Check out all of the stunning images captured by Esther Lee.
So excited to share another beautiful event we worked on with Nancy Park of So Happi Together! Nancy invited her nearest and dearest to the Unique Space in Downtown LA to celebrate her son’s first birthday. She designed the space to feel masculine yet still very pretty and the results were spot on. Check out all the gorgeous images and read more about Nancy’s process on Inspired by This.
We are so excited to see the stunning wedding of Laura and Rob up on Style Me Pretty today! This was one seriously beautiful event designed and coordinated by Nancy Park of So Happi Together. The celebration was full of ethereal pastel touches and set against the naturally gorgeous backdrop of Saddlerock ranch. Caroline Tran captured all of the picture perfect details below!
Firefly Events has re-launched in LA! One of our fave NY planners has finally come back to the west coast and we had so much fun being a part of their amazing opening at the Unique Space. Stunning florals by Putnam & Putnam, some of the best party tunes we’ve heard from Elan Artists (they even had a boy band!), and delicious drinks from the Cocktail Academy. Check out all the gorgeous details from Scott Clark photography below.
A lovely little breakfast that we cooked up with Whitney Port for valentines day (or any day for that matter!) A delicious chia seed parfait, banana bread french toast hearts, and an italian scramble. Scroll down for the recipes and enjoy! Styling by JL designs and photos by Marble Rye.
1 cup of greek yogurt mixed with chocolate covered chia seeds
1 cup of greek yogurt mixed with fresh raspberries (kind of smashed to achieve pink color)
1pt. of blueberries
1 pt of strawberries (sliced)
1 cup of oats
½ cup granola
- First layer blueberries
- Second layer chia seeds with yogurt
- Third layer oats
- Fourth layer stawberries (very thin layer of sliced strawberries)
- Fill almost to the rim with the raspberry yogurt
- Top loosely with granola, blueberries, and raspberries
1 loaf banana bread (purchase from your favorite café or use your favorite recipe)
½ cup chocolate chips
2 tbsp of butter
1/3 cup milk
1 cup of maple syrup
1/3 cup bourbon
1 cup walnuts
Loaf of banana bread cut horizontally into 4 pieces (so they are large enough to cut a heart out of)
- Cut out heart shapes using cookie cutter
- Beat two eggs and 1/3 cup milk
- Dip banana bread into egg/milk mixture
- Cook in a pan with 2 tbsp of butter
- Flip once the bottom side is golden brown
Maple Bourbon Syrup
- Heat 1 cup of maple syrup and 1/3 cup of good quality bourbon together in a sauce pan. Careful! Bourbon may light up!
- Combine for about 2 minutes, turn off flame and get ready to top French toast.
- Roast 2 cups of walnuts in the oven on a baking sheet for 5 minutes at 350 degrees
Assembly: put the French toast on the plate top with chocolate chips, sliced banana, walnuts and bourbon syrup!
1 pt. cherry tomato
2 tbsp extra virgin olive oil
1 cup arugula
1 chicken Italian sausage
1 tbsp butter
1/3 cup pecorino, shaved plus a little for garnish
Salt + pepper to taste
- Take 1 pt. of cherry tomatoes. Wash and toss with olive oil and salt and pepper and roast in 400 degree oven for 25 minutes or until golden brown and begin to burst. (this can be done the day before)
- Take 1 chicken Italian sausage out of the casing and crumble into pan. Cook over medium heat.
- Crack 4 eggs and whip.
- In a small non – stick skillet, melt butter and add the eggs then the sausage, arugula (1/3 cup), and cherry tomatoes. Scramble eggs for about 30 seconds, then add 1/3 cup of shaved pecorino.
- Once eggs are cooked, remove from heat. Plate the eggs. Top them off with shaved pecorino and some sprigs of arugula.
We’ve teamed up with Anne Sage and Lauren Cornell Nutrition to bring you all a delicious and detoxifying dish. This spelt turmeric honey cake with ginger raspberry lebneh has the perfect touch of sweetness and the variety of ingredients have lots of healthy bonuses.
“People are often looking for a ‘detoxification diet’ of sorts in the new year because they’re not feeling their best after the indulgent holiday season. The great thing is that the body has it’s own cleansing system. All we have to do is give it what it needs to function at its best while also boosting the systems that play a more prominent role in detoxification. This cake includes several foods that do both of those things. Turmeric has long been used in Eastern medicine as a healing agent to treat a variety of conditions associated with inflammation and spelt helps improve blood circulation and metabolic function due to its high levels of minerals. Chia seeds are what we call a “super food”. They are incredibly high in fiber and omega-3 fatty acids. Labneh is a cultured dairy food rich in beneficial bacteria, or probiotics. This delicious food helps to regulate gut flora for healthier digestion. If one is looking to ease the transition from the decadence of the holiday season to the health boost of the new year, this cake marries the two perfectly!” Lauren Cornell Nutrition
spelt turmeric honey cake with toasted chia seeds, pine nuts and raspberry ginger labneh
4 tablespoons unsalted butter
1 cup organic spelt flour
1 cup organic stone ground cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon turmeric
1 teaspoon cardamom
1 tablespoon chia seeds
2 eggs, lightly beaten
2 cups buttermilk
½ cup honey
1 tablespoon fresh rosemary, finely chopped
zest of 2 lemons
2 teaspoon vanilla extract
¼ cup honey
½ cup toasted pine nuts
1 cup labneh
2 tablespoons honey
1 tablespoon grated fresh ginger
1 tablespoon fresh lemon juice
1/2 pint raspberries roughly chopped
Preheat oven to 375 degrees.
Make your labneh first so the flavors combine. Mix all ingredients and refrigerate. While you are prepping ingredients add 4 tablespoons butter to a cast iron skillet and place in the oven. For your cake, mix all dry ingredients in one bowl and all wet ingredients in another. Next, combine your wet and dry ingredients with a whisk. Once ingredients are mixed take your skillet out of oven and swirl butter around to coat all sides. Pour any excess butter into your batter and mix. Pour batter into skillet and set on middle rack of your oven. Bake 25 minutes or until a toothpick or cake tester comes out clean. Coat with honey and sprinkle pine nuts on top. Add a dollop of labneh and enjoy!
***if you can’t find labneh you can substitute plain greek yogurt***
Photos by Sarah Hrudka.
We had the pleasure of catering another beautiful baby shower – this time for the lovely Kristen of Moon Canyon. The ladies of Bash, Please asked us to help put together a hearty autumn menu for this November celebration. As always, the details were the thing with a hand lettered menu, beautiful linens by Rachel Craven and of course stunning florals by Moon Canyon. Photos by Paige Jones.
With the holiday party season officially over we wanted to share this over the top event we put on for a creative client. Rather that the usual holiday décor, they wanted to host a 60s themed space party underneath the Endeavor shuttle! The California Science Center was one of our most requested venues this winter and makes for such an incredible setting. Loved seeing this one come to life!
We teamed up with Lisa Vorce and Zola registry for a holiday hosting shoot that was recently featured on Martha Stewart Weddings! Lisa asked us to create a few simple but elegant dishes that she would love to serve over the holidays. We came up with a shakshuka egg dish served in a Staub cocotte, a delicious breakfast bread with jam and butter and some breakfast “appetizers” of cinnamon roll waffles and tiny tomato tartlets. The stunning serving pieces can all be found on Zola. Images by Caroline Tran.