The day before the backyard lunch that we were set to photograph at Camilla Marcus’ house in LA, the chef and founder still hadn’t decided what to make. “I’ll let you know after I go to the market,” read her text, and though this type of down-to-the-minute planning might have made me slightly nervous with any other interview subject, I knew: Camilla had it covered.

This easygoing, highly-intuitive approach to cooking is what defines Camilla’s food, along with her deep appreciation for seasonality and local farmers. And it forms the bedrock of west~bourne, the direct-to-consumer food brand she founded last year which makes “feel good provisions” inspired by California’s bounty. Though I’ve known Camilla for a few years, this shoot would be my first chance to see and taste her cooking up close, and I couldn’t wait to spend the afternoon in her sunshine-filled Los Angeles home surrounded by the spoils of her market run. And I was dying to find out where she’d landed on the menu.

Watch the video from our garden-to-table lunch with Camilla:

But first, a few things you should know. During the pandemic, Camilla and her family moved from New York City, where she owned a restaurant (also called West-bourne), to sunny Los Angeles where they bought and renovated a home, launched west~bourne as her sustainable food brand, and gave birth to their third child. It’s been a busy couple years, but Camilla’s passion for her newest labor of love is evident, and her dedication to making an impact is real. About the company, she said:

west~bourne is on a mission to empower us all to cure the climate crisis through food. We know what works—regenerative farming can have one of the largest impacts on climate change, and the land revolution in our country is already under way with 500 million acres moving towards regenerative practices.

It’s a passion that Camilla brings to everything she does, and I’m continually inspired by the way she lives boldly and authentically. Scroll on for my interview with Camilla, scenes from our lunch in the garden, and all the recipes for the delicious spring menu she prepared for us.

About her west coast life and home

How did you find your home? Did you renovate?

Our home is so special to us—the first we’ve ever really had.  Until this point, we’ve rented and moved just about every two years since being together over the last two decades.  We had a friend who lived on the block that mentioned he heard his neighbors might be moving out of their old ranch style on a large lot. We went immediately to visit, and it turned out that the owner was a friend of dear friends of ours from New York. 

I was nine months pregnant and on the brink of having my daughter, and though it felt like an overwhelming process to buy our first house and prepare to renovate it, everything fell into place so naturally. I believe in signs and that the universe activates when we are ready.  So, it was kismet from the start. 

We did quite a lot to the house.  It had beautiful bones, and we wanted to bring it back to honor its 1951 mid century modern roots. The house wraps around nature, so it’s all about bringing the outdoors in and having a very meditative vibe throughout.  My favorite part is our garden and chicken coop.  We spend a tremendous amount of time as a family out there, talking to our ladies, teaching our kids about growing our own food, and harvesting our amazing bounty for our meals.

What does a typical day look like at home?

Every day is a new one—there’s definitely no ‘typical’ in my life.  I live blended not balanced. 

I wake up around 7:30am and have some cuddles with our dog first.  Then I brush my teeth, and we go to wake up our kids.  The mornings are sacred time for us as a family.  We have a milk and cuddle party, and they all help each other get changed and ready to make breakfast together.  My son especially loves to cook, so usually my two older kids will help me with breakfast while my husband makes coffee for us.  

I only drink one cup a day, so it’s a core ritual to make coffee on our beloved La Marzocco machine, usually with a splash of Rainbo 11:11 extract for an extra brain boost.

We sit down together to talk about the day, set some intentions, and to make sure everyone knows where we all will be. 

Camilla’s approach to hosting and gatherings

What does a great gathering look like to you?

Quality time is my love language, so it’s sacred to me to find ways to forge connection and community.  I love to bring guests into the gathering, whether that’s bringing a dish, helping with a playlist, or sharing their favorite local produce with someone else. I also always strive for an element of surprise, bringing together people who don’t know one another, providing space to feature someone’s talents, doing a shared activity to learn a new skill, or even introducing a new product or food. 

Curiosity can open our minds and lead to a more meaningful exchange of ideas and intentions. 

On the “restorative lunch” menu:

Pink Radicchio Salad with Blood Oranges and Hazelnuts

Einkorn Salad with Charred Squash

Pluot Galette with Creme Fraiche

What scares you about entertaining?

Nothing. Truly, it’s in my soul to bring people together and craft unique experiences. I love every aspect of it, and even welcome the unpredictability and logistics that go along with it.

What are your signature dishes for gatherings?

I actually love to cook something new every time if I can, and I often have never made exactly what I serve before.  I think I love the thrill of a challenge and discovery that makes the experience of cooking for me come alive and where I learn the most.  It adds more pressure to execution, but playing jazz in the kitchen if you will for me infuses vibrancy and surprise that just can’t be scripted and a soul that I think you can taste even if you can’t put your finger quite on it.

Get the recipe for Camilla’s Pink Radicchio Salad with Blood Oranges and Hazelnuts.

How do you approach creating a guest list?

I have an eclectic group of friends and always like to mash groups up, plus throw in some visitors from out of town and total strangers.  I am the queen of the cold call and am never shy to reach out to someone who I have admired or am inspired by and invite them over to a gathering.

What are your tips for making guests feel at ease?

If the host is at ease, guests will be too.  I also feel it’s important to integrate guests into the experience, even in a small way.  It’s easy to be relaxed when you are part of the creation too.

Favorite conversation starter or question to get to know someone?

What’s on your travel bucket list?

The perfect dinner party playlist includes:

A track from each guest.  That always gets the music going on an unexpected journey.

What are some products you love for the table?

Textiles:

• Gjusta Goods
• Atelier Saucier
• Caroline Hurley

Ceramics:

• KH Wurtz
• Mondays in Brooklyn
• Robert Siegel Ceramics

Vases, cutting boards, and stone platforms from Olive Ateliers

Vintage candleholders (I prefer a mix and match)

Vintage flatware, or second hand Jean Dubost Laguiole

Go-to centerpiece solution:

I love bringing together pieces from around the house – jars, vessels, cups and objects – mixed in with fresh produce and foraged foliage.  It’s a mindful way to bring a unique look, welcoming imperfection and inviting nature to the table. 

What is your no-stress party rule to live by? 

The vibe of any event emanates from the host.  If you’re having fun and relaxed, so will everyone else. 

Get the recipe for this Einkorn Salad with Charred Squash.

Dream dinner guests?

• Ruth Bader Ginsburg
• Ina Garten
• Albert Einstein
• Otis Redding

On seasonal cooking

What informs your approach to food?

For me it’s all about cooking holistically to nourish yourself and our planet. What’s good for our soil is always better for our health.

Get the recipe for the Pluot Galette with Creme Fraiche.

What’s your must-have cooking tool and why?

A mandolin is such an easy and inexpensive way to elevate your cooking and plating.  Having a shaved element always evokes restaurant quality and creates something different for your dish.

Tell us a few things we’ll always find in your refrigerator? 

We always have preserved lemons, pickled shallots, cholulah, fermented hot sauce, roasted sesame dressing, white miso, white moustache yogurt, zab’s hot mustard, parmesan, creme fraiche, ghia, kimchi, overnight oats, fresh eggs from our chickens.

Fill in the blank:

A perfect meal should … nourish.

It’s not a dinner party without … interested people.

Every cook should know how to … join the meal with joy.

The post Chef Camilla Marcus Makes the Case for Being a Go-With-the-Flow Host appeared first on Camille Styles.

The holidays are arguably the most celebratory time of the year. Gifts are purchased, parties are thrown, and we cherish these precious moments in the company of loved ones. But when you’ve just moved halfway across the world from Houston to Barcelona, you’re likely tempted to take a step back. For Devon Liedtke, that couldn’t be more true.

“Less is more this year,” she says. But for the designer and creative, there’s endless beauty to be found in a minimalist approach. In her case, the saying rings true: what you focus on absolutely does grow. Her centerpiece is awe-inspiring, the tree is a natural wonder, and with warmth and welcome, Devon brings friends near and far into her apartment that already feels like home.

Naturally, we were overjoyed when Devon invited us (virtually) into her Barcelona home for an intimate gathering with her family, dear friends, and a few well-behaved pups. We spoke to Devon all about her pivot from the finance world to design, what it’s really like to pack up your life and move to Europe, and the traditions she’s keeping close to her heart—all while exploring this new adventure.

Sweater from COS.

On Making Pivots and Finding Professional Joy

Tell us about your career trajectory. You started off in finance—what brought you to the design world?

Ultimately, trusting in my heart rather than my head. I have always been a very aesthetic-driven person. I have always appreciated the beauty in things, the beauty in life. My five-year-old daughter said to me yesterday, “Mom, isn’t the brick just so beautiful on this building?” and I couldn’t help but laugh (definitely a moment of déjà vu).

I studied business in college and got my CPA not because I loved it, but because it was what one did to get a job. With time, trial and error, more self-awareness, and a husband that has endlessly encouraged me to find my “thing,” I got into design. I went to design school in Europe nearly a decade ago. And, closer to a decade later, I still feel lit up by the design world and I am still pivoting and honing “my thing.” 

I have always appreciated the beauty in things, the beauty in life.

How did your business come to be?

It started as a place for me to just share the things I love and my point of view, whether through my services, my stories, photos, and recipes on my blog, or the products I curate. From there, it has evolved as life does. The business has evolved and is evolving as we speak, and I am grateful for that. I am learning what I love to do and what I don’t. What lights me up and just as importantly, what dims that light. Moving to Barcelona has also made me pivot a lot. It has opened new doors and has closed others. 

Round Marble Bowl from Zara Home. Borosilicate Glass Jug with Lid from Zara Home.

Honoring the Creativity Inherent in Food

How did you learn to cook? 

With my family growing up. Some of my fondest memories are in the kitchen. No doubt, I’ve made my presence known by spilling everything in sight. 

What informs your approach to food?

A few words come to mind. Relaxed, inspired, playful. Relaxed and playful because I think of recipes as suggestions, which my rule-following husband literally can’t stand. A pinch of this and a squeeze of that. We just moved to Barcelona and the markets here are so inspiring. I absolutely love feeling inspired, trying local ingredients and learning along the way. 

Devon Liedtke Shares Her Entertaining Wisdom

You recently moved to Barcelona. How will celebrating the holidays look different for your family this year?

They will look simple! Less is more this year. We have a tree up and we just got a little tree for the kids and gave them full creative freedom. (Surely, you can see the flashing rainbow lights they picked from wherever you are.) Barcelona decorates for the holidays, so it has been fun to walk around and see the lights and it just feels so festive. As for new traditions, I am hoping to host a cookie exchange for my daughter’s new school friends and their parents to meet new friends and celebrate the holidays. 

Tell us about your new home. What’s your favorite part of the space?

We moved to Barcelona about three months ago [from Houston]. More on that story here!

The apartment felt like kismet. Favorite parts are all the century old Catalonian details, the carved ceilings and the encaustic floors. It is perfect for this time and place in our life. 

What does a great gathering look like for you?

Relaxed, creative, beautiful and feeling connected to one another. 

What are you serving at this gathering?

I hosted a few of my new friends in Barcelona for a Christmas party at my apartment. They are from all over the world, two of my closest friends are from Ireland and South Africa. We always talk about “home” for us, so I wanted the party to have a bit of home from Texas and Spain. So, naturally for a nod to my home in Texas, I made a margarita bar for cocktails. As for a taste of Spain, one of my favorite tapas here is tomato bread. I love its simplicity and how DIY it is.

In Spain, they give you some bread, whole tomatoes, salt and olive oil and you make it yourself at the table. So, for this party, I did my own spin. I toasted a baguette split in half in the toaster and cut it into pieces. In a serving bowl, I added garlic cloves and tomatoes on the vine. Flaky sea salt and high quality olive oil. The intention is for each person to build their own. All you do is grab a piece of grilled bread, rub with raw garlic clove to taste, rub with raw tomato to taste, drizzle with olive oil, and sprinkle with salt. 

What’s your must-have cooking tool and why? 

Microplane. Zest for this, nutmeg in that, cheese on the pasta… I churn out for my kiddos like the short-order cook they think I am. 

What are your favorite cookbooks?

Anything Ottolenghi. 

Ottolenghi: The Cookbook

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What are a few things we’ll always find in your refrigerator? 

All the condiments—capers, miso, dijon, tomato paste, curry paste, sriracha, and my husband’s not-so-secret mistress, Tabasco. 

What tip would you share with someone who wants to host a gathering on a budget?

Keep it simple and think outside of the box. 

Favorite conversation starter or question to get to know someone?

Definitely, “What’s your sign?” and followed by “What time were you born?” Those that get it, buyer beware, we are about to go deep. 

The perfect dinner party playlist includes:

A little of everything. Some of my favorites, some that everyone knows, some to start a convo, and some to groove to. I got a Spotify email today that my number one streamed song of 2022 was from my twin daughter’s favorite movie Tangled. This isn’t making the dinner playlist, at least not intentionally, but will be played seven times the next morning on repeat in the carpool line.

Your go-to centerpiece solution:

I always do different things for centerpieces. Sometimes, I love one large arrangement like this, or low and lush down the table or simple and sparse. I have loved plants and flowers since I can remember, so this is my very favorite part to think about. As a kid, I would ask my dad to take me to the flower shop on Saturdays. So, let the record show I have always been a dorky old soul, this is not a new revelation. 

But, when in doubt about what to do for the centerpiece, use a lot of stems of one type of flower in a vase with votives around it. Easy and sophisticated. 

What is your no-stress party rule to live by? 

Outsource. Make a few things and buy the rest. As a mom of three littles, I realized early on that I can’t do it all and I definitely can’t do it all well. 

Dream dinner guests?

Now that we are abroad, my answer is definitely my family and close friends from home in Texas. 

Fill in the blank:

“A perfect meal should …” leave you feeling full! It isn’t just about the food. It’s about the connection with people. Feeling full of life. 

“It’s not a dinner party without …”  laughing so hard it hurts.

“Every cook should know how to …” pivot.

The post Simple and Celebratory—How This Designer Hosts the Holidays in Spain appeared first on Camille Styles.

There are people who emanate a certain light, warmth, and (dare I say) sweetness that glows from within. It’s effortless—a natural outpouring of their true essence. Within five minutes of meeting Laurel Gallucci, I knew she was just such a person. The way she welcomed me into the charming Los Angeles bungalow she shares with her family made me want to drop everything and stay all day.

As the co-founder and CEO of Sweet Laurel Bakery, Laurel’s is a career I’ve long admired. She started the company years ago after being diagnosed with an aggressive autoimmune disease and being told she could never eat cake again. As a passionate baker and dessert lover, the diagnosis sent her on a journey to learn how to bake with whole food ingredients. Today, Sweet Laurel is famous for carrying the most delicious baked goods that are grain-free, gluten-free, refined sugar-free, and dairy-free. (When I had my first bite of a Sweet Laurel Cinnamon Roll with Frosting, my mind was completely blown.)

I stopped by the Sweet Laurel cottage one sunny morning last month for an early Friendsgiving brunch that Laurel hosted for a few of the amazing women on her team. It was a true celebration of friendship and great food—and her backyard garden shaded by olive trees and rosemary was straight out of a dream.

Scroll on for my interview with Laurel, her persimmon-covered Friendsgiving table, and the meal’s nourishing and indulgent menu.

How did you learn to cook?

Growing up, I taught myself how to cook. Starting in 4th grade, I had a strong attraction to baking and cooking for my family. It started with my science experiment in 4th grade, “The Effect of Yeast on Bread Making.” And so it continued…

I would make cookies after school for family and friends and make dinner for my family at least one night a week. As I got older, the interests continued, and you would find me with beach reads like Cook’s Illustrated or Fine Cooking in high school and college. When I got married, I bought a cookbook and literally made nearly every recipe in it for dinners over the course of two years.

Fast forward to being diagnosed with an aggressive autoimmune condition, and things changed quickly. I got so sick I was forced to quit my job as a school teacher due to lack of energy. I began working with a functional medical doctor who put me on a strict grain-free, dairy-free, legume-free and refined sugar-free diet. My love for food and baking continued throughout this time, and I started to cook and bake with ingredients I could eat. I was so grateful for the backbone of understanding I had from years prior. I literally made every meal from scratch, using ingredients I could eat, and my body started to heal.

What informs your approach to food?

I take a food-as-nourishment approach and think of what the food is doing for us from a nutrient perspective. At Sweet Laurel, we’ve created food that is macro-nutrient balanced, filled with good fats and protein that are working for you. 

Tell us about your home. what’s your favorite part of the space?

This space is very special—we call it the #sweetlaurelcottage. We created the home to embody the brand in every way, with a Santa Monica meets Sussex quality. Most people see the kitchen in our videos and Instagram content, and that space really embodies the heart of the home. It is filled with light, with the windows looking out to the garden. I love the indoors as much as I love the outdoors, and a cottage garden was a must. We are blessed with a corner lot, and maximized the space to be an indooroutdoor entertaining space. I think during the pandemic we hosted about seven baby showers because the outside space is that great! It’s also become my zen, working on the garden between calls and getting that much needed outside time in every day. 

How did your business come to be? Tell us the story and inspiration behind it.

It all started with cake! I brought a slice of grain-free, dairy-free, refined sugar-free cake to my dear friend Claire’s house one evening. She could not believe it was delicious and also happened to be paleo and gluten-free! She turned to me and said, “What are we doing with this?” She knew it was very special and saw the beautiful brand and deliciousness ahead!

Get the recipe for Laurel’s famous Sweet Laurel Cinnamon Rolls.

What does a great gathering look like for you?

I love starting with a great centerpiece, even if it’s simple, usually from the garden, and going from there. For more formal gatherings, I like to entertain with candles and love making place cards for every guest. I have a few sets of china that I love, mostly vintage and I love pairing them with great linens (always from Heather Taylor Home!). I like to keep it simple, yet elegant.

What does a typical day look like for you?

I wake up to my two-and-a-half-year-old next to my bed asking to make him pancakes. We make pancakes often at our house and it’s one of our newest products!

After we make pancakes or whatever we are making for breakfast, we get ready for the day. I work from home about 50% of the time, but also have meetings off-site or at our cake shop in Los Angeles. I work until 4 p.m. each day, and then spend time with my children until bedtime. We make dinner together almost every night and if the timing is right, take a relaxing walk around the neighborhood before our dinner and bedtime routine.

Sweet Laurel Bakery Vegan Scone Mix

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What are three products you love for the table and why? 

Heather Taylor linens. I love all of them, collect them, and do not entertain without them!

Vintage china is a favorite of mine for the table. Etsy and eBay have great pieces if you don’t have access to good thrift stores. Also, if china is not your thing, our everyday dinnerware is Year and Day. They have a gorgeous selection!

Good napkin rings. I have found most of mine at estate saleconsignment shops. I love my silver napkins rings used today. These are simple yet elegant. 

Our outdoor furniture has been a game changer for the last two years when we have primarily entertained only outdoors. These Serena and Lily chairs are my favorites!

What’s your must-have cooking tool and why? 

Good quality, non-toxic cookware.  I use cookware I received at our wedding over 10 years ago and it’s still going strong!

What are your favorite cookbooks and why?

The Sweet Laurel Cookbooks of course ;). Our books are a great resource for those looking for delicious and wholesome food. Everything is grain-free, refined sugar-free, and dairy-free!

What are a few things we’ll always find in your refrigerator?

House-made almond milk, tons of veggies (lots of greens and cruciferous), and cultured butter.

What scares you about entertaining?

I think I get nervous that I won’t be prepped enough to actually enjoy the gathering, so I try to get prep time in and be as set up as possible when guests arrive!

what are Your signature dishes for gatherings?

Sweet Laurel cake, cookies, and brownies will be found at every gathering at my house.

what’s your go-to weeknight meal?

Kale and baked eggs! It’s a super simple, one-pan meal! I actually made this for our Friendsgiving gathering.

what advice would you share with someone who wants to host on a budget?

Ask the guests to chip in and bring something potluck-style!

Favorite question to get to know someone?

I usually ask “are you based in LA” or “how do you know _____” if we are gathering through a mutual friend.

The perfect dinner party playlist includes:

I’m into classical. For gatherings, I love classical versions of modern songs like what Vitamin String Quartet creates.

Go-to centerpiece solution:

Foraged greenery from the garden! Olive branches make great centerpieces.

What is your no-stress party rule to live by? 

Perfect planning prevents party mishaps

Sweet Laurel Bakery Pancake Mix

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Dream dinner guests?

Honestly, my family. I adore my parents, siblings, and their partners as well as my husband’s family.

Sweet Laurel Bakery Pumpkin Spice Caramel Cake

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Fill in the blank:

A perfect meal should have a good amount of veggies.

It’s not a dinner party without CAKE.

Every cook should know how to sauté or roast veggies.

The post A Friendsgiving Brunch with Sweet Laurel Bakery appeared first on Camille Styles.

I’ve long pondered the secret of a healthy glow. Some get it from a trusted serum, others spend the day in the sun, and I’ve envied many a makeup maven for knowing how to apply their bronzer just so. But over the years, I’ve developed an eye for identifying a glow that’s lit from within. We’re at our brightest when we’re caught in the act of doing something we love with people we cherish. And the more we cultivate these moments, the more we radiate passion, energy, and a life well-lived. Lifestyle entrepreneur and co-founder of One Wednesday, Sophie Collins is a shining example of what it looks like to pursue the life you’ve always dreamed of.

With a day job in tech sales and two little ones, Sophie is no stranger to putting in long hours. Because she believes in the importance of carving out time for herself, her wake-up call is 5 o’clock on the dot. And to ensure she has the energy to get through her to-do’s, an early bedtime is non-negotiable.

Dress: Sir The Label from My Theresa (no longer available online)

I admire Sophie for her commitment to routines and dedication to her wellness rituals. But those in possession of a well-structured life know this secret, too: sticking to a schedule helps ensure that we have time for our creative passions as well. And creative passions, Sophie definitely has.

From sourcing and curating her online shop to developing healthy and delicious recipes to knowing exactly what it takes to host the perfect gathering, Sophie Collins is an entertaining expert. And today, she’s sharing the story behind her love of cooking and hosting and her tried-and-true tips for bringing people together around a beautiful table for good conversation, and of course, a memorable meal.

On Discovering Her Love of Cooking

How did you learn to cook?

Sunday dinners were always a ritual in my house growing up. Despite the fact that my parents split at a young age, the ritual held on in both of the houses I called home. Sunday dinner was always a time to break bread over a delicious meal. My mom’s spaghetti and meatballs or my dad’s massive salads with walnuts (always walnuts) were the mainstays of our family meals.

When I met my now husband (who is Italian), I took my passion for cooking to the next level. I was lucky enough to travel to Italy with his family, taking cooking classes (my favorite was one that was held on a pecorino farm). From there, my appetite for food and wine was insatiable. I read every book I could get my hands on and even enrolled in a formal course for wine education. It is, to this day, my favorite hobby.

What informs your approach to food?

My philosophy with everything I do is to feel my absolute best. Over the last ten years, I have really honed in on what that means to me, and that often starts with what’s on my plate. We try to emulate a Mediterannean-type diet at home: lots of veggies, healthy grains, olive oils, and good quality meats. And because I have two young kids, simplicity is key so we can actually get food on the table before they go to sleep.

What’s your must-have cooking tool?

Just one!? This is a tough one. I’d have to say, my lemon squeezer. It doesn’t seem like something worth buying until you have it. If you’re a citrus lover like me, it’s a must-have for mixing up Palomas and making dressings more efficient!

What are your favorite cookbooks?

• Gjelina: Cooking From Venice, California, by Travis Lett. Gjelina is my favorite restaurant in the world! They have the best veggie recipes and it’s the first cookbook I turn to when I’m bored of my routine.
• Cook Beautiful, by Athena Calderone. Everything Athena does is so intentional, and it inspires me to elevate my entertaining style while still cooking seemingly simple and approachable dishes. 
• Malibu Farm Cookbook: Recipes from the California Coast, by Helene Henderson. The salmon recipe is amazing. 
• Camille Styles Entertaining. I have always loved Camille’s approach to seasonality when it comes to hosting. From a cozy winter night in to a colorful summer bash, there is endless inspiration within those pages.
• We made a cookbook with my husband’s Nonna’s family recipes and we cherish it so much. She was the best cook.

Table by Jeff Martin Joinery. Throws & Candles by One Wednesday.

What are a few things we’ll always find in your refrigerator? 

Lemons, limes, almond milk for smoothies, Once Upon a Farm pouches for the kids, various cheeses, Greek yogurt, apples, various hot sauces, eggs (ALWAYS), greens and herbs, and a bottle of Chablis!

Your go-to weeknight meal to eat at home?

Roasted broccoli, grilled chicken, homemade tzatziki, and a simple salad.

Get the recipe for Sophie’s Harvest Salad.

On Building a Creative Business

How did your business come to be? Tell us the story and inspiration behind it.

My co-founder Joni and I found we both faced similar struggles as working mothers. We’d meet on Wednesdays to have unfiltered discussions around navigating motherhood, work, health and everything in between. We soon realized others were likely experiencing the same challenges and decided to create a brand that would provide comfort, simplicity, and quality products that can be easily incorporated into everyday life. From there, One Wednesday was born. Our mission is to enhance the small, ritualistic tasks of being human that are often rushed or overlooked. 

What does a typical day look like for you?

With two young kids, the only “productive” alone time I get is first thing in the morning. My alarm is set for 5 a.m. and the first thing I do is meditate for 20 minutes. I’ve been meditating for years, but in the last year I committed to 365 days of 20 minutes every morning. Then, I roll out my mat to flow through a pilates series. I got certified during the pandemic since we had so much more time at home and because it is by far my favorite way to move my body. (You can try some of my workouts under my “Pilates” series here.)

If my kids are still asleep, I turn on a podcast while getting ready—usually a really quick skincare and mascara routine. Everyone is up and ready to go by 7 a.m. when we try to get out for a walk first thing. I aim to get 12K steps a day and even though we only get a few steps since my 18-month-old and 4-year-old refuse to get in the stroller, the exposure to sunlight and fresh air helps us set the tone for the day (tantrums included).

I’m lucky enough to have the best nanny on the planet, so when she arrives at 8 a.m., my workday begins. This is everything from my day job in tech sales to running One Wednesday and my personal brand. My days are absolutely jam-packed. At 5 p.m., I attempt to put together a healthy dinner for our family and we eat before putting the kids down between 6 and 7 p.m. We usually wind down with a show (loving The Bear right now) and a healthy treat like dark chocolate before crawling into bed by 8:30 p.m. to read. We’re exhausted by this point!

Matchbox by Glaze Studio

On Creating a Cozy Gathering at Home

Tell us about your home. What’s your favorite part of the space?

My husband and I bought our house sight unseen (welcome to the Vancouver real estate market!). We had initially planned for small-scale upgrades but quickly realized that it was not livable (think: green shag carpet in the bathroom and a beehive in the exterior walls). Luckily, my best friend Gillian was just starting her interior design firm and my husband has incredible spatial recognition (he’s a floor plan master).

We set off on an 18-month (unplanned) renovation and turned our “Vancouver Special” into our Vancity Farmhouse. Without a doubt, my favorite space is our kitchen. It takes up the most square footage because we knew it would be the heart of our home, and it is.

What does a great gathering look like for you?

As many things prepared in advance as possible, a beautiful floral arrangement, a relaxed vibe, and my favorite people. 

What are three products you love for the table?

1. You can never go wrong with greige linen napkins. They’re an entertaining staple of mine.
2. Anything made by Fable (another amazing local brand).
3. A One Wednesday Throw on the back of each chair so people can get cozy throughout the night (and it’s the best little take-home for your guests!). We recently launched candles as well, so I love to scatter them throughout the house for the most delicious seasonal scents. Glaze makes the most gorgeous matches and burl wood matchboxes that I always style with our candles since it’s usable décor.

What scares you about entertaining?

The only thing that scares me about entertaining is having to wake up at 5 a.m. the next morning to take care of my kids… for obvious reasons!

Your signature dishes for gatherings?

I love a good healthy board (my take on the cheeseboard), chicken Marbella for a big group, and my famous fish tacos (from my 5-day reset).

What’s one tip for someone who wants to host a gathering on a budget?

Keep it casual. It doesn’t need to be a sit-down meal for people to have fun! Also, don’t be afraid of a wine store. The salespeople are always so helpful at picking out wines on a budget.

Favorite question to get to know someone?

How are you really?

The perfect dinner party playlist includes:

Maggie Rogers, Leon Bridges, John Legend, John Mayer, The Head & The Heart, and a little Drake for good measure.

Go-to centerpiece solution:

This is something I almost always outsource because it can really bring a table and theme together. A beautiful arrangement goes such a long way. We are lucky to live near so many amazing and talented florists. Lately, I’ve been ordering from Kado exclusively. But when our limelight hydrangeas are blooming, there is nothing better than a pitcher with those beauties standing tall!

Get the recipe for Sophie’s Healthy Apple Crumble.

What is your no-stress party rule to live by? 

1. Prep as much as you can in advance including pouring water into glasses and running and emptying the dishwasher.
2. Start early (happy hour!) so you can get into bed at a reasonable time.
3. Never wear shoes, but never ask your guests to take them off.
4. Good food, good drinks, good music & great people are all you need.
5. Outsource when you can.

Dream dinner guests?

Easy: my husband and my best friends. 

Fill in the blank:

A perfect meal should fill your mind, body, and soul.

It’s not a dinner party without margaritas to start and good music to finish.

Every cook should know how to make a sheet pan meal.

Follow Sophie Collins on Instagram for more inspiration.

The post “Margaritas to Start and Good Music to Finish”—The Founder of One Wednesday Shares Her Entertaining Must-Haves appeared first on Camille Styles.

To live deliberately requires intention. To step into each morning with an awareness of our direction demands purpose. Constructing a conscious life calls us to reflect upon what we want for ourselves, our communities, and the world around us. And while a few days spent glamping in Texas might seem more like a time to tune out than to look inward, at Walden Retreats, both aims coexist beautifully in one transformative experience.

Sarah and Blake Smith’s lives are imbued with these values. Slow meals, thoughtful conversations, and an intimate connection to nature—these are the truths that shape the direction of their days, and they’ve inspired what guests have come to know and love about Walden Retreats.

Having met while working in Uganda, Sarah and Blake were inspired to bring a similar appreciation and respect for nature stateside. “I always thought that offering the same type of camping experience in the U.S. would be appealing,” says Blake. “It would allow people to spend time outdoors without sacrificing comfort and alleviating many of the inconveniences camping brings with it.”

On a recent trip, our team had the opportunity to experience a bit of the magic behind Walden Retreats. During the evening, we caught up with Sarah and Blake for insights and observations on living in alignment, pursuing purpose, and spending each day guided by intention. Keep reading to learn how Walden Retreats came to be, Sarah and Blake’s secrets to an easy and elegant weeknight dinner, and, of course, how the creative couple makes the perfect meal.

How Glamping in Texas Can Lead to a Life of Discovery

What Was the inspiration behind walden retreats?

As a society, we don’t take the time to slow down and reflect on who we are, where we are going, and if we are living the kind of lives we want to live. I believe that giving people time in nature without distractions allows for a deeper kind of reflection. — Blake

We’re really good at learning how to do, but not very good at learning how to be. Walden is all about giving people time for the latter.

How did Walden Retreats come to be?

In 2016, I graduated from the Acton School of Business where I presented the concept for Walden as a final project. I received a lot of positive feedback, and it was something that had a lot of potential and that I was passionate about. Soon after graduation, I began working on a formal business plan and raising funding to acquire a property.

The property opened to the public in April of 2018 with just two rooms that I operated by myself. This gave me a hands-on understanding of the customer experience as well as a lot of time out on the property to envision what a future expansion would look like. Of course, COVID forced us to push pause as we navigated how it would affect the industry. Turns out, offering people a secluded place to go within driving distance was just what everyone needed, making 2020 our busiest season yet. — Blake

Walden Retreats Is Both Secluded But Stunning. Could You Describe the Vision Behind It?

The interior design has been Sarah’s creation from day one. She’s done an amazing job at making the space functional but also thoughtfully curated with unique pieces that offer a homelike feel for guests. furniture makers, and artisans from around the world.

We are proud that the rooms reflect a lot about our background, where we have been in life, and our value of fair trade practices. There are items from places we have lived including Guatemala, Uganda, and Indonesia as well as others that we have traveled to like Peru, Morocco, and Mexico. — Blake

How Did You Find the Property, and what’s your favorite part of the space?

We were looking for a large, beautiful property outside of Austin. We didn’t have a past connection to the area ourselves, but we loved the topography, access to the Pedernales River, sunset vistas, and the fact that the location was an hour from Austin despite feeling much farther away.

My favorite part of the space is all the beautiful rock formations, including the cliffs that lead down to the river. It’s humbling and awe-inspiring knowing that it has been there in the same place for thousands of years, showing the effects of weather over time. Many different people have walked on it, cooked over it, and made tools out of it. It represents the constant shifting and evolutions of the earth, and it puts a lot into perspective. — Blake

What does A Typical Day look like For You?

My days have been very different lately, as we’ve been working to get the property complete. I wake up between 6 and 6:30, make coffee for the family, and get ready in time for our two boys (5 and 2) to wake up. Immediately after getting out of bed, our 100-pound Rhodesian Ridgeback, River, hops into my spot next to Sarah and makes herself at home.

I’m the early bird of the family, so I usually handle most of the morning prep with the kids while Sarah gets to sleep in a bit. Our oldest son, Grayson, and I leave for Montessori preschool at 8, and if I’m working in the office, I get in by 8:30. Lately though, much of the work has been on-site, which is another hour drive.

In the evening, we do our best to get our kids in bed by 8 p.m. so we have time to catch up on the day. After that, we tidy up the house, finish up any urgent work, and I try to sneak in a workout on Zwift or go for an evening run a few times per week. I like to be asleep between 10:30 and 11.

Get the recipe for Blake’s Reverse Seared NY Strip Steak

As Blake said, he’s the morning parent, so I start my days slow with a cup of coffee that he brings me in bed (THAT is true love!) and some morning reading next to our big fur baby. I love that both our boys come in with their bedheads to say good morning and then go to play and have breakfast with their dad.

Until Beckham, our younger son, starts Montessori preschool, we have a part-time nanny, so I work three long days a week in our home studio (or on-site at Walden) and have two days with Beckham. I always crave more work hours but I cherish this time with him. Those days consist almost entirely of being outside on a trail, at a park, or at some body of water, running errands for Walden, and squeezing in some work and a workout during his nap.

Since we’ve been married, Blake and I have prioritized a weekly date night. Our nanny stays until 7:30 p.m. once a week so we can squeeze in an early dinner, catch the happy hour deals, and reconnect. This weekly practice is the single most common piece of advice we’ve received from old married couples.  

Once the kids are down in the evenings, Blake and I either sit down to unwind and watch a show or we go our separate ways to polish off some work tasks, catch up on Instagram, prep for the next day, or (as all working moms probably know) get house projects or family tasks done. It’s usually late nights for me, but I love the quiet house. With a good glass of red. — Sarah

What informs your approach to food?

Easy to make, lots of spices (top priority when your family is Italian and you grew up in Asia!), and healthy. I want to leave the table full but not heavy. — Sarah

What Are Your must-have cooking tools?

Cast iron pan. It’s versatile, durable, inexpensive, and timeless. Also, a temperature probe! A must-have if you want to nail a good steak. — Blake

My zester! I never knew I could love one tool so much. And my Our Place pan, because I sauté food nearly every time I cook. This pan can do everything. — Sarah

What are your favorite cookbooks?

My mom’s! Yes, she made a cookbook complete with her favorites and many of the things we used to eat growing up. Franklin Steak is also a great resource for all things beef, including information about various cattle breeds, cuts, and preparation methods. Lastly, I’d add Bonnie’s At 1. This is a cookbook from an iconic ski restaurant on Ajax Mountain in Aspen. I learned how to ski in Aspen when I was three and Bonnie’s has always been our family’s favorite place to stop for a bite. They’re known for their famous white bean chili and homemade apple strudel. — Blake

Cook Beautiful by Athena Calderone and Half Baked Harvest by Tieghan Gerard are both on repeat. They’re approachable dishes that are familiar, but with a new twist, and we’ve loved every recipe we’ve tried from those cookbooks. Even the kids like them! — Sarah

What Are a few things we’ll always find in your refrigerator? 

Lemons, strawberries, baby carrots, an insane amount of milk per everyone’s preferences, and a drawer full of cheese. (Sarah’s family is from Wisconsin and this, apparently, is a normal thing). — Blake

Your go-to weeknight meal to eat at home?

Mediterranean Chicken or Steak Bowls. This involves marinated kabobs, rice, hummus, chili paste, sun-dried tomatoes, marinated artichokes, lemon juice, and grilled pita bread.

How Sarah and Blake Smith Gather

What does a great gathering look like for you?

A great gathering involves great friends. Not just ones who are fun and like to have a good time, but our closest friends who know and care about us, our struggles, our joys, and everything in between.

Great company is more than just laughter for us. It’s thoughtfulness, being intentional to ask the hard questions to one another, and being able to share the journey of life together.

Get the recipe for Sarah’s Grilled Watermelon Salad

What Are three Products You Love For The Table, And Why?

Linen napkins, stoneware dinnerware, and wooden serveware like boards, bowls, and serving spoons collected from my travels, markets, and any little shop I walk into. These things add texture, warmth, and interest while allowing the food to take center stage. — Sarah

H&M 2-pack Linen Napkins

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Kinn Home Dinner Plate

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What Scares You About Entertaining?

Time management. Even when I prep ingredients beforehand, I find it hard to simultaneously socialize and cook food that is hot and fresh. I’m working on mastering recipes that can be 90% ready when people arrive so I can serve food I’m proud of but also enjoy the company fully. — Sarah

Embrace buying yummy sides from the grocery store, because who really cares?

Your Signature Dishes For Gatherings?

Homemade BBQ, including smoked brisket, sausage, chicken, and ribs. I have an offset stick-burning smoker and have been honing my skills for about 15 years now. — Blake

A big charcuterie board, a large salad, and grilled meat (like tonight!). — Sarah

What’s One Tip For Someone Who Wants To Host A Gathering On A Budget?

Have guests bring a side and a bottle of wine! People are always asking what they can bring, so take them up on it. — Sarah

Favorite conversation starter?

What new shows or podcasts have they gotten into lately? Or, one place they’d recommend we travel to and why. — Sarah

The perfect dinner party playlist includes:

Ella Fitzgerald, always. — Sarah

Chris Stapleton. — Blake

Go-to centerpiece solution:

Greenery! Leafy green stems are sculptural, low-cost, and smell amazing. — Sarah

What is your no-stress party rule to live by? 

Pour the wine, turn on some good music, and just sit down. Everyone needs a break. And, if you have little kids like us, send them outside and clean up the mess later! — Sarah

Dream dinner guests?

I can think of a dozen famous people I’d love to spend an evening with, but ultimately, my good friends are the ones I want to unwind, vent, and laugh with. It’s the wind in my sails. — Sarah

Fill in the blank:

“A perfect meal should …” involve a dash of lemon, a great cheese, and a bold Californian red wine.

“It’s not a dinner party without …” music and laughter. 

“Every cook should know how to …” cook with simple ingredients like olive oil, vinegar, salt, and pepper. And cook pasta properly! There’s nothing worse than overcooked or undercooked pasta.

The post Slow Meals, Thoughtful Conversations, and Connection with Nature—This is Life at Walden Retreats appeared first on Camille Styles.

One of the most delightful parts of my editorial career has been getting to know some of the most incredibly creative women. And over the last decade, I’ve been inspired by so many of their evolutions—launching companies, starting families, making cross-country moves, and otherwise reinventing themselves into versions that feel even more aligned with their true essence. Nowhere is this more true than with my dear friend Cassandra LaValle. We first met in 2009 when we’d both recently launched our blogs, and in the years since, Cassandra has expanded her styling business, designed homes and restaurants, opened a shop, and most recently, done a full rebrand, changing her company’s name from coco+kelley to (simply and quite perfectly) Cassandra LaValle.

I’m forever inspired by Cassandra—from the way she sets a table to how effortlessly she decorates a room, she always nails it. Her family’s Southern Italian heritage is evident in her joyful approach to cooking and hosting with gusto—abundant seasonal ingredients and a love for the process are ever-present.

On a recent trip to Seattle, I got to spend an afternoon with Cassandra in her studio. We hadn’t seen each other in awhile, but as we set the table and caught up over spritzes, it was a reminder that, with true friends, you can always pick right up where you left off. Read on for my interview with Cassandra LaValle, her secrets to a great party, and the only pistachio pesto recipe you’ll ever need.

On cooking like an Italian (in Seattle)

How did you learn to cook?

Even though we always cooked fresh meals at home, my strongest memories come from visiting the Italian side of my family in Toronto, and my grandmother and aunts showing me how to roll out gnocchi. It’s a great task for little fingers! My heritage and the value we put on gathering around meals, plus the fact that my dad worked in the restaurant industry, made food and entertaining a natural part of my upbringing. 

What’s your approach to food? 

I’ll be the first to admit that I can be a bit of a lazy cook, so I like more informal, easy to throw together meals. But, I think this also reflects my Southern Italian roots, where food isn’t fussy or over-prepared.

It’s all about good ingredients and simple flavors, with a lot of love and ritual thrown into the preparation. A big part of what I love about cooking is the ritual—pouring a glass of wine, turning on some music, and enjoying the process. 

Another part of that ritual includes gardening. Growing up, my mom would always have lettuce and tomatoes growing, and I’ve continued that tradition with my own family, adding new veggies to our raised beds every year and experimenting with growing everything from berries to corn. We even have some old plum and pear trees that came with the house! So we’re eating more seasonally and learning how to use the abundance of produce available to us, which has been fun. 

What’s your must-have cooking tool and why? 

My husband makes fun of me because I use these tongs to cook almost everything, so maybe that’s my essential? I like the control they give me without scratching up my pans.

What are your favorite cookbooks?

• Where Cooking Begins, by Carla Lalli Music. I love the way this cookbook is broken down into sections on cooking strategy, techniques, and then the actual recipes. This is a wonderful cookbook for those who have mastered basic cooking and are ready to dive into a new level without it feeling overwhelming. 
• Piatti, Stacy Adimando. I met Stacy on a foodie trip that we were both invited on, and our Italian heritage connected us immediately! Her cookbook is one of my favorites because it’s all about small plates and platters, not just pasta pasta pasta, so it’s a lovely way to explore new Italian flavors and dishes. 
• A Boat, A Whale, and a Walrus, and Getaway, both by Renee Erickson. Renee is a local chef and restaurateur here in Seattle, who I admire deeply. Her cooking is French and Italian influenced, but also very much bound to the Pacific Northwest, so naturally I love every recipe, and the stories behind them too! 

Tell us a few things we’ll always find in your refrigerator? 

A decent cheese selection. Fresh salad ingredients (lettuce, avocado, and radish are my favorites). Blueberries. Cut carrots and celery for snacking. Fresh pasta. Oat milk and eggs.  Probably a cut of meat or two, although we’re trying to get more vegetarian based in our meals! Mostly just the basics. I like to shop in the beginning of the week with a meal plan in mind so we don’t overstock and things don’t go bad.

Your go-to weeknight meal to eat at home?

It changes seasonally, but I love seafood (prawns or a whitefish) paired with polenta, and roasted tomatoes or grilled veg. Or, of course, pasta, pasta, and more pasta. 

On doing what she loves

How did your shop, Casa di LaValle, come to be?

In many ways, opening the shop was a natural next step for me—so much of my background has led up to this! In my twenties, I helped run a boutique home store in Los Angeles, and my favorite part was merchandising. I also spent a little over a year as a home merchandiser for Anthropologie. I was the Market Editor at Rue Magazine in its early days, and have been pulling together product selections for my own blog and interior clients for over a decade!

But it was finally being grounded during the pandemic that made me take the leap. Not traveling and also having a studio that had sat empty for nearly a year, I was inspired to pull together a holiday shop in December 2020. Our early shoppers were so encouraging, I decided to keep the pop-up shops going! We did them every other month last year, and have moved into monthly shopping this year, with a full time shop online. Most of the product I source is vintage or handmade, supporting small artists, makers, and artisans, which creates a really special and ever-changing curation of goods. 

Tell us about your gorgeous studio.

I’ve always loved being in Pioneer Square, which is the most historic part of Seattle. The buildings down here have so much more character than most spaces in the city. I found this spot about five years ago, and the second I saw the painted white brick, soaring ceilings and natural light, I knew it was perfect! 

The tenants before us were an architecture firm and they painted all the walls white and the floor and ceiling black, and we thought it was perfect just the way it was. The light is definitely the best part of the space, along with the incredibly high doors and ceilings. I love that we’re close to the waterfront – I can stroll down there on a nice day and take in the view. And all the small businesses in the neighborhood are so supportive of each other. It’s such a great community to be a part of. 

Walk us through a typical day for you.

As most creatives will probably tell you—I don’t really have a “typical” day. I’m not one for a lot of structure, although I do love my rituals. I’m usually up by 7am with a cup of coffee in my hand immediately. From there, some days it’s meditation and stretching, and some days it’s diving right into work. If I wake up with a big to-do list for the day, I like to check a few things off the list right away—it helps relieve the stress of the day. Either way, I tend to take a few hours in the morning to get work done on my laptop at home before taking the dog for a walk, and then heading into the studio or out to meetings. 

Lately, I’ve been trying to divide my week up into client days and shop days. I’ve learned that I can focus better when my brain isn’t switching in between the two, although sometimes it can’t be helped! In between, I’m also sourcing for both clients and the shop, as well as creating content. I like to try and reserve one day a week for a local antiquing trip, usually Fridays. I still can’t believe that this kind of shopping is a part of my job now!

How Cassandra LaValle throws a great party

What does a great gathering look like for you?

I’m all about the casual hang with elevated moments. The most important thing to me is for my guests to feel comfortable. That means creating an environment where friends can show up and know that they’ll be taken care of.

I use any and all gatherings as an excuse to use my fun or fancy dishes. There are always fresh flowers or candles, and obviously, great food. Usually too much food, to be honest! I like to make dishes ahead of time that can sit out so people can nibble as they like. I enjoy the informality of this way of eating, but I also find that people will linger longer when there’s not a structured meal. 

I love a summer gathering that starts early and eases into that golden hour light, and when the sun sets, we bust out the blankets and build a fire outside so we can hang out late into the night.

What are 3 products you love for the table, and why?

My top essential for the table is good linens—tablecloths, napkins, even dish towels. I love the texture they bring to a table, and they’re so classic and easy to take care of. These are my favorite linens in the shop right now. 

I’m also obsessed with big vintage wood salad bowls. I can’t get enough of them, I’m always collecting different sizes, so I have every size I need for entertaining. 

Lastly, simple and versatile glassware. Don’t get me wrong—I love good stemware (and definitely own a lovely set) but I remember watching my Italian family drink their table wine from simple juice glasses, and I’m all for it. So I like to set out a selection of small mismatched glassware on a casual table that you can use for any beverage.

Get the recipe for Cassandra’s Cocchi Spritz cocktail.

What scares you about entertaining?

Nothing! Maybe it’s my age or the casual nature of the gatherings I typically throw, but I love entertaining. As long as I’m stocked up on good wine and plenty of food, there’s not much that can go wrong!

I try to remember that it’s not about perfection, or impressing people, it’s just taking care of your friends, and (if you have good friends) them taking care of you too.

I highly suggest always inviting those unique souls who stay until the very end of a dinner party to help you wash the dishes.  

Your signature dishes for gatherings?

Charcuterie, always. You can’t mess it up! 

What’s one tip for someone who wants to host a gathering on a budget?

Skip the centerpiece and light some candles. And if you’re making dinner, choose a pasta or grains dish to serve family style—it’s cheaper, easier, and just as special! Also, my girlfriends and I still do potluck style when we gather at each other’s homes. There is zero shame in that game—our lives are all busy, and it’s always appreciated!

Favorite conversation starter?

What’s the last show you binge-watched? (We’re all guilty, and it’s a nice light topic to enter into conversation with someone while avoiding the typical “What do you do?” )

The perfect dinner party playlist includes: 

Old jazz or blues. 

Get the recipe for Cassandra’s Heirloom Tomato and Burrata Galette.

Go-to centerpiece solution: 

Usually, a last-minute bouquet from flowers foraged in our garden or my neighbors, in a casual pitcher. Or a vintage candelabra in the off season! 

What is your no-stress party rule to live by? 

Give yourself more time than you think you need to prep. Also, always overbuy cheese, bread and wine, and you’ll be fine. 

Dream dinner guests:

Just my nearest and dearest. They’re the ones I want to spend time with! 

Fill in the blank:

“A perfect meal should …”  be a journey.

“It’s not a dinner party without …”  beautiful wine and good conversation that lasts late into the evening. 

“Every cook should know how to …”  improvise! Just in case…

The post “It’s Not About Impressing People”—Cassandra LaValle On How to Throw a Dinner Party Like an Italian appeared first on Camille Styles.

Meeting Olivia Joffrey is like walking into a pure beam of light. She greets you with her startlingly clear blue eyes and instantly-felt warmth. The sensation of entering her home is much the same, with its wrap-around light, views of the Pacific in the distance, and some of the oldest homes and buildings in town tucked into the neighborhood both surrounding and below.

Olivia spends her days designing caftans and tunics for her eponymous collection, and her home is resonant with the patterns, hues, and textures you see show up in her pieces time and again. Olivia has only been in this house for a year, but she’s made it completely her own, filled with original art, books, richly colored textiles, and personal touches throughout.

She lives here with her three young daughters, and her home is casual and comfortable but distinctly grown-up. The former owners overhauled the back half of the house to become a joint kitchen and dining space, creating the perfect spot for entertaining friends while still being able to tend to whatever’s on the stove. 

Olivia’s work and life exudes a beautiful sense of nostalgia for simpler times.

Deeply inspired by her Santa Cruz upbringing and her mother’s early years spent as an expat living in Spain, Olivia’s work and life exudes a beautiful sense of nostalgia for simpler times. Here, we join her for an evening spent with friends and a meal inspired by—and in honor of—her mother’s dreamy Andalusian days, spent among artists, writers, and the Spanish sun. Read on to learn about Olivia’s approach to food, hosting, and her version of the good life.

Olivia Joffrey on What Makes a Home

Tell us about your home and how you came to be in Santa Barbara

My house is an old SoCal bungalow from the 1920s. I fell in love with it because the kitchen is literally half of the living space. The house is aligned with my priorities: cook, talk, connect, drink, savor, read, play music, and live simply.

Coming back to California was a homecoming for me on multiple levels.

My family moved to Santa Barbara in 2017. I am a native of Santa Cruz, a similar type of beach town with a university and a surf culture. But Santa Barbara was always more architecturally and culturally alluring to me. My twenties were peripatetic: spent in New York, London, and San Francisco where I worked in architecture and urban planning. In my thirties, I got married and moved to the Chicago suburbs. I never felt at home there, despite the cool people and creative scene (and more affordable real estate). Coming back to California was a homecoming for me on multiple levels.

What’s your favorite part of your home?

I love where my house is, and the specific sounds we are privy to. The old church tower’s bells ring twice a day—it’s heavenly! If you close your eyes, you are in Santiago de Compostela. On summer evenings, my daughters and I fill our rickety beach wagon with blankets and a portable supper and we roll on down to the rose gardens. We often drag our friends with us to lounge and savor the colors of the sunset.

Olivia Joffrey, the Brand

Can you share the story and inspiration behind your business?

I started my caftan line in 2015 when my daughter Clementine was born. I was frustrated that I didn’t have anything in my closet that felt chic, but also comfortable. I yearned for the graceful caftans I remembered my mother wearing in the 1970s when I was a child. My husband at the time encouraged me to make my own caftans and connected me with a business coach.

I bought vintage caftan patterns from Etsy and eBay and hired a manufacturer in Los Angeles who could make them for me. The entire line is a love letter to my mother, Anne-Marie, and her certain breed of laid-back California elegance and a nod to her expat years in Andalusia.

Food: A Family Affair

How did you learn to cook?

I learned to cook by watching my mother. She was a confident and sensual cook. In Santa Cruz, our kitchen was small and shabby. But from it, she would create sublime meals. My friends would sit around our old Spanish library table for dinner and she would bust out a meal of artichokes with homemade mayonnaise, a butter lettuce salad with vinaigrette, and grill us salmon cooked whole in a fish clamp. I was embarrassed by her extravagance as a child, but my friends loved eating at my house.

Food mattered to my mother the way books and music mattered to her. We never had any money, but we had overflowing bookshelves, a wall of records, and food that was simple but sumptuous.

What informs your approach to food?

I’m seeking a sensual experience. The smell in the house as you sauté the onions, the lighting of the candles, the weight in your lap of a heavy linen napkin, the small glass of wine while you assemble the different parts, and the theatre of the supping itself. All of those components together make food theatrical, ritualistic, and meaningful.

What does a typical weeknight dinner look like for you?

When my children are with me, I try to make dinner a collaborative act. Each of my three daughters occupy different roles in the food preparation and table-setting choreography. My dining room is literally inside my kitchen—a layout that aligns with the way I like to live. It’s casual and overlapping.

Do you have any go-to cookbooks you swear by?

I really enjoyed the book Unforgettable by Emily Thelin about the life and recipes of the great Paula Wolfert. I learned to make ajvar (a Moroccan sort of ratatouille) from that book—it finds itself in my monthly repertoire. Ajvar is great on sourdough, or with roast chicken. 

Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life by Emily Kaiser Thelin

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Kitchen Routines and Tried-and-True Tools

What are your must-have kitchen tools?

My mother’s good German knives, and her Danish enamel pots and pans. The knives are sentimental, but also handsome. When I use her knives I feel legit. The Danish pans create the most even heat, and I also like them as objects. I also cannot live without a really good garlic press. 

What does a typical day look like for you?

I’m an early riser, and usually wake up as the 6 a.m. mission bells ring. My daughter Clementine and I have a ritual of a morning walk through the neighborhood, holding hands. When we get back to the house, it’s a mad rush to wake up her sisters, get everyone dressed and ready for school and pack lunches.

Once the kids are at school, I zoom to my studio in downtown Santa Barbara, do a little meditation to focus my mind, and dive into whatever projects are pressing that week. Some weeks take me to downtown Los Angeles (a two-hour drive) where my manufacturer is, and other weeks I’m writing a lot for my copywriting clients.

In the evenings, I like to have friends over for dinner or head out to some of our favorite local spots. In the summer we get shrimp tacos at Cuernavaca and take them down to the beach. 

Do you have a go-to outfit?

I have three uniforms that help me get dressed in the morning efficiently. I either wear a jumpsuit (I love Al’s Big Deal), a caftan from my line, or corduroy bell bottoms and a fitted tee. I almost always wear espadrilles.

What do you have for breakfast?

I make coffee in a French press. Then, for my daughters and me, I cut us each a thick slice of sourdough levain from the Helena Avenue Bakery that I toast, butter-side down in a cast iron pan. Sometimes, my girls like it topped with avocado and a six-minute egg, but it’s heaven just crispy with the butter.  

What do you always Keep in Your fridge?

Avocados, cilantro, scallions, cornichons, Gruyère, eggs, and chilled glass decanters of tap water.

What products do you love for the table?

Wonder Valley Olio Nuovo

Olio Nuovo is my favorite olive oil right now. I love their packaging—the bottle has a bamboo stopper and becomes a lovely little bedside water vessel once you have used all the oil.

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Carolina Irving & Daughters Plates

My favorite plates come from Carolina Irving and Daughters. They are hand-painted and soulful. We use them every night. 

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How Olivia Joffrey Entertains

How would you describe your approach to entertaining?

Barefoot and sumptuous, warm and unpretentious. Improvisational.

What does the ideal gathering look like for you?

Some of my favorite gatherings have been unhinged dinners with creatives of all different ages. I style an unfussy table with candles and little haphazard flower arrangements in mismatched vessels. I like it when the music doesn’t go with the food: a cheese soufflé and Dr. Dre, sushi and ska music, Yorkshire pudding and Beastie Boys. I absolutely love it when someone busts out the guitar and the dinner veers toward music. 

What scares you about entertaining?

I am scared of not soaking in the people at dinner when I am distracted by the cooking. I’m not good at multitasking.

What brings you the most joy when spending time in the kitchen or around the table?

The enchantment of the moment: candles, colors, scents, faces. I love when the meal is over and everyone is sated and leans back in their chairs. There is a palpable little community feeling that some secret was shared between us.

Do you have any signature dishes for gatherings?

I am kind of the salad queen. It starts with whatever greens seduce me at the farmers market, then I alternate in a shredded/crumbled cheese and a toasted nut and my mom’s classic red wine vinaigrette recipe.

It’s like the lettuces are the little black dress, the cheese and nuts are the jewelry and shoes, and the salad dressing is the perfume that ties it all together.

Scroll to the bottom of this post for Olivia’s signature Ensalada Valenciana recipe.

Favorite question to get to know someone?

Where did you grow up?

Go-to centerpiece? 

Eucalyptus from the median outside my house.

Who are your dream dinner guests?

I can’t name anyone per se, but the mix of the guests holds a certain alchemy. I like a small dinner of 6-8 people max. That way, you can actually connect. It’s always a bonus when there are different age groups represented, one eccentric, a jolly person, a humorist, and maybe someone you don’t know so well yet.

What’s one piece of advice you would share for someone who wants to host on a budget? 

Splurge on really gorgeous vegetables at the farmer’s market. They add color when you serve them on the table and can be just as hearty as meat and far less expensive. I have made stunning meals with oven-roasted eggplant and spices. Ambiance (candlelight, record player) and originality (what you serve) are far more memorable than how fancy you try to make it. Cozy is always preferable to grand.

What is your no-stress entertaining rule to live by?

Get chic, cheap glassware so you don’t get upset when a glass breaks. I use Borosil glasses. They are inexpensive and modern. Plus, if the party gets a little crazy, it’s not as traumatic as sweeping up Waterford crystal at 2 in the morning.

Borosil Simple Glass Tumblers (Set of 6)

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Fill in the Blank:

A perfect meal should … feel like a communion of body and soul.

It’s not a dinner party without … music. 

Every cook should know how to … sharpen their own knives.

The post A Summer Dinner Inspired By Spain, With Designer Olivia Joffrey appeared first on Camille Styles.

When I’m feeling overwhelmed with life, my favorite remedy is to get in the kitchen, turn on a very chill playlist, and bake a cake. Aran Goyoaga’s lemon, yogurt, and olive oil poundcake from Cannelle et Vanille Bakes Simple, to be specific. I’ve been following Aran’s work for years, filling my pinboards with images of her beautifully-styled creations that reflect her roots in the Basque Country, while making the most of whatever’s in season in Seattle, where she now lives with her family. It’s always amazed me that Aran not only develops the most incredible gluten-free recipes; she also styles and photographs them with a true artist’s eye. And through her writing, she brings each recipe’s story to life in a way that evokes a truly emotional response (hence my aforementioned stress baking.)

On a recent trip to Seattle, Aran invited us to lunch in the backyard of her historic craftsman home. It was one of the first true sunshine-y days of spring, and there was a palpable joy as friends arrived to help arrange flowers, set the table, and carry dishes to the backyard. When I’m in the presence of such effortless beauty, I tend to get very curious—how does she pull off such a “perfect” gathering and make it look so easy? I learned from our conversations that Aran has built a life based on authenticity, and the way she cooks, gathers, and decorates her home are an outpouring of her truest essence.

Her choices are aligned with her values, and she’s created space in her life to cultivate her passions and gifts.

Read on for my interview with Aran Goyoaga—she shares her secrets to a truly satisfying meal including the incredible recipes she made for this lunch.

Aran Goyoaga on cooking

How did you learn to cook?

I grew up in a family of professional cooks and pastry chefs as well as in a culture that celebrates cooking above all. As a child, I just stood next to people cooking at all times of the day. It was our way of life. So as soon as I had some physical independence and was able to use knives, I cooked. I must have been 10 or 11 the first time I prepared a full meal for my family all on my own. My mom used to go to the fishmonger a few times a week, and it was my job to clean and gut the fish. Or helping my grandmother blanch and peel almonds to turn into marzipan. 

What informs your approach to food?

Definitely my Basque upbringing, which is driven by seasonality, quality, dogmatic simplicity and a touch of puritanism, if you may. Not mixing too many ingredients together, making sure they are fresh and handled only enough to bring out their essence. 

 What’s your must-have cooking tool?

A sharp 10-inch chef’s knife is the most used tool in my kitchen. The one I have is from Wusthof.

What are your favorite cookbooks?

So many! This is hard to answer because I have a lot of cookbook author friends that I love and I wouldn’t want to exclude anyone by accident. Right now I am deep into Nigel Slater’s latest A Cook’s Book.

In general, I am drawn to author-driven books where the author’s POV is very present. 

The story of Cannelle et Vanille

How did Cannelle et Vanille come to be?

In early 2008, after a two year hiatus from my work as a professional pastry chef, I started a blog, which I named Cannelle et Vanille (cinnamon & vanilla in French) after the smells of my youth in my grandparents’ pastry shop. I had no future goals or intention of turning the blog into anything beyond a space to share recipes with my friends and family in the Basque Country. There were a few food blogs around by that time but for the most part, blogging was still a pretty exciting place where you would randomly meet people with similar interests. It was very creative and still not overtaken by the need to turn it into a financially viable endeavor. In this space, I really honed my publishing skills of recipe writing, editing, and photography. I was a new mom and I had given myself a couple of years to decide what I wanted to do next. Such privilege!

As I spent time blogging, I realized I really wanted to explore this world of food in the context of publishing. I was hired for small writing pieces, photo shoots, contributing pieces, and in 2010, I decided to write a book proposal that turned into my first book Small Plates & Sweet Treats, which was published by Little, Brown in October 2012. I wrote and photographed the whole thing and it was the most intense learning experience I have ever had. I was proud of my work but when I think back, it is clear to me that I was still not fully formed as a writer and photographer. To be honest, the experience left me in a creative void for a while. I didn’t have anything else to say for a long time.

Shortly after, we moved to Seattle and in this new city, I felt the creative pull once again. But it took me another 5 years to start working on another book proposal. 5 years is a long time in publishing and I was rejected by many publishers. Finally, I signed on with Sasquatch, an independent Seattle publisher and in September 2019 my book Cannelle et Vanille was released. The book went through many iterations. I knew I wanted a book that was much more revealing, honest and even emotional than my first one, while still maintaining the practical function that a cookbook must serve. I revealed how I had suffered from depression, anxiety, and disordered eating years before and how all that had shaped me.

I also worked on a short video series called “A Cook’s Remedy” and its tone surrounded this book project as well. I loved working on this book. I had an amazing editor Susan Roxborough who helped me shape it. I love being edited and have an outside perspective from people I respect. As soon as I finished Cannelle et Vanille, I realized I still had so many baking recipes in me that I began working on Cannelle et Vanille Bakes Simple right away, which was published in October 2021. 

On life in Seattle

Tell us about your beautiful home.

We moved to Seattle from South Florida in 2013. To be honest, I couldn’t wait to get out of there. I grew up with rain, fog, mountains, wind, the sea… and I felt suffocated by the heat in Florida. I also missed old buildings and some moodiness. Seattle was everything I had been missing. We knew we wanted to live close to downtown, in a walkable neighborhood, but still have trees and a relaxed feeling so we rented an old little bungalow home in Queen Anne. I fell in love with the neighborhood. A couple of months later, we began looking for a home to buy and immediately found our current home not far from that small rental. Everything fell into place quickly. As soon as the seller found out I was Basque, he shared with me stories of some Basque people he knew and it turns out they were friends of my aunt’s. Small world. It all felt like it was meant to be. 

Our home is a craftsman house built in 1918. There had only been four or so homeowners in that time. It was in great shape and except the kitchen, it had the bones of the original house. I always wanted to live in an old home. It had beautiful woodwork and lots of light. We painted the walls, ripped out the old carpet, refinished the original wood floors, but for the most part, left it as it was. My husband renovated the kitchen in 2019 with the help of a friend. My friend Katie LeClercq designed it. My husband’s uncle built all the cabinetry. I love it more because it really was a project of love.

The kitchen is the heart of the home. We have a large island where people sit while I cook. I love my stoop in the summer and my little rose garden.

Walk us through a typical day for you.

My days vary depending on what I have going on with work. I wake up very early. Most days around 5 a.m. (sometimes earlier). I bake my sourdough bread at that time. I make coffee and I do barre3 livestream workout for about 45 minutes. I call my parents in Spain before my kids get up. We video conference everyday. My mom tells me about the market, what she made and my family. I love seeing their faces—we talk so much we run out of things to say. 

When the kids get up, I make them breakfast, help them prepare lunch. My son is in high school and my daughter in middle school so they are independent but I still cook for them in the morning. Today, I made sourdough crepes. They thank me every time. 

Once they are off to school, I start my day around 9 a.m.. Most days I wear a jumpsuit if I am cooking or photographing. I have been working on cookbooks non-stop since 2017 now and I love the process. I test recipes, I write or photograph. It’s very focused and sometimes isolating work, but it’s where I feel connected to creativity. My self-worth is very tied to my output, which is very unhealthy but gives me purpose. 

I work until 4 p.m. After that, I might drive my kids around to whatever activities they have going on. I make dinner, we eat in the kitchen very casually, we talk about our days and I am in bed by 9 p.m. (in the winter even 8:30 p.m). Rest is very important in my family. Every day, my mom will ask me how much I’ve slept and if I have rested. I don’t take naps now but it is something that I grew up with and I think we would all be better if our work life was structured to include one-hour rest time every day. 

Tell us a few things we’ll always find in your refrigerator? 

Lots of vegetables, tahini, citrus, oat milk, sourdough starters of all kinds, eggs. Then a bunch of sauces that my husband buys. I don’t do condiments that much but half our fridge is full of his sauces.

Get the recipe for Aran’s Farinata With Caramelized Onions and Pesto here.

Your go-to weeknight meal to eat at home?

When it’s just me for lunch, I love sauteing vegetables (broccolini, cauliflower, rabbe, chard…)  in olive oil and garlic and serving them over hummus or tossing them with mai fun noodles and chili oil. I probably eat this 3 times a week for lunch. For dinner, I have to consider my family and I usually cook more for their taste than mine. My kids love braised chicken with mushrooms and broccolini, salmon with rice and greens and sprinkled toasted sesame, Spanish tortilla with a salad, lentil soup, paella… These are staples at our house.

How Aran hosts a gathering

What does a great gathering look like for you?

There is nothing more gratifying to me than feeding people. I haven’t really had people over since the pandemic started so I look forward to more summer gatherings. 

I spend a lot of time prepping so then I can relax as much as possible when friends finally arrive.

The most important thing to me is that people feel relaxed, at ease, want to converse, jovial… “a gusto” as we say in Spanish.

I am not fussy with tablescapes, I love mismatched tableware, wrinkled linen pieces, vintage silverware and serveware…. Nothing that feels precious. But above all, I love a good conversation that flows. I even welcome peaceful and respectful arguments where people can say things without feeling judged. I love the flow of interesting ideas. This is also one of the things of my childhood I have carried with me. Conversation, sobremesa, and politics at the table were important in my family. 

What are 3 products you love for the table?

I love ceramics by Janaki Larsen, Henry Street Studios, Feel Ceramics, Ryan Lee, Akiko Graham and Natasha Alphonse. I love vintage plates. Beeswax candles I get from Pillar Home Goods. Linen textiles from Rough Linen. 

What scares you about entertaining?

Nothing scares me about entertaining because I never aim to entertain per se. I want people to feel welcomed and relaxed.

Your signature dishes for gatherings?

I like having things that can be made ahead of time and then reheated or finished at the last minute. For example, soup, a large stew or homemade pasta that can be cooked last minute. Dips and spreads that are made the morning of, roasted vegetables served at room temperature with some aioli, and simple desserts that can be made a la minute like pan-roasted fruit served with cream and crumble. Nothing too fussy.

In the summer, we grill pizzas outside which is super fun. Make the dough the day before and then we set up a table with toppings and let each person make their own pizza. Or grilling paella over open fire and then everyone serves themselves from the pan. 

Get the recipe for Aran’s Rhubarb Meringue Cake here.

What’s one tip for someone who wants to host a gathering on a budget?

Pasta is always a good budget friendly meal that everyone loves. Roast a tray of vegetables and serve it with some sort of dip like romesco, aioli, even a light hummus. Then a large bowl of pasta with simple sauce, a green salad, and ice cream with crumbled cookies for dessert. It is very inexpensive and delicious. 

Favorite question to get to know someone?

This is a hard question for me because I am shy and detest small talk. I just go straight to “where did you grow up and what was your family like” kind of questions. I like meaningful stories that shape people.

The perfect dinner party playlist includes:

I have a playlist on Spotify that has over 118 hours of music! It is very diverse and I play it all the time while cooking. For dinner time though, it depends. I think about music A LOT. So I will take into account who is coming over, their taste, time of year and what the mood is. Music and its volume should not stop conversation but should complement the mood.

Go-to centerpiece solution:

Depends in the season but something simple like branches from the garden, overgrown herbs, and beeswax candles.

What is your no-stress party rule to live by? 

Go simple, prep early, clean as you go, and let people help. 

Dream dinner guests?

I would love to share dinner with my grandparents again and ask them intimate questions about their lives. I never got to know them deeply once I became an adult and I am fascinated by their stories. I wish I could ask them questions about their ideas, inspirations, drive, how they made it through difficult times.

Fill in the blank:

A perfect meal should … leave you feeling loved 

It’s not a dinner party without …  conversation 

Every cook should know how to … cook vegetables perfectly and fry eggs con puntilla

The post “Relaxed, At Ease, A Gusto”—For Aran Goyoaga, the Best Gatherings Are All About Feeling appeared first on Camille Styles.

I think it was the homemade pasta that did it for me. Or maybe it was the table settings filled with flickering candles and wine bottles. Or was it the outfits? Needless to say, there were myriad factors in the development of my girl crush on chef and entertaining expert Olivia Muniak as I stalked her Instagram, and I had to wonder—would my infatuation crossover into real life? One double latté into our conversation at Gjusta a few months back proved that yes, yes it would.

Back in 2019, Olivia had just moved to Los Angeles from NYC, when she decided to host a series of intimate dinners out of the backyard of her charming casita. The dinners reminded her how special it is to share a homemade meal with guests at home, nurturing the meaningful conversations and drawn-out meals she’d experienced while traveling in Europe. Those dinners grew into La Cura, Olivia’s full-service catering and events company that brings that spirit of ritual and celebration to the brands and collaborators she teams up with.

For Olivia, the best evenings start with a simple aperitivo, with seasonal and locally sourced snacks to whet the appetite and stimulate great conversation. The vibe is elegant and low-key, with doors thrown open so everyone can flow between the kitchen and the backyard patio. On a recent trip to LA, we stopped by the casita to experience it for ourselves, and let’s just say—it’s how we want to entertain all summer long. Read on for my interview, and all the details on Olivia Muniak’s aperitivo.

Olivia’s approach to cooking

How did you learn to cook?

I’ve been fascinated with cooking since I was little. Growing up in New York City, my parents owned a small group of restaurants where I eagerly earned the role of sous chef. I would spend Wednesday afternoons with one of the pastry chefs in the basement of Mangia, my parent’s restaurant. But it’s really been within the last 7 years that I’ve focused on my culinary skills. And while my curiosity as a kid sparked my life-long interest in cooking, I’m actually self-taught. I’ve honed my skills by carefully reading cookbooks and applying the techniques described. When I worked in restaurants, I would spend the slower days in the kitchen, talking to the chef and asking them any questions I had.

What’s beautiful about cooking is that even for the most seasoned chefs, it’s always a work in progress.

What informs your approach to food?

In 1981, my parents opened Mangia, a small 450 square foot cafe, that had an abundant counter of freshly prepared salads and pastries with just enough space to pop up, order an espresso to enjoy with your selection from the display. Mind you, this was before any restaurant would be described as “fast-casual”. There were no gourmet grocers and cafe-hybrid concepts didn’t exist. My parents were true innovators. Beyond that, my dad expanded the business to include fine-dining sister restaurants in Greenwich Village before it was a cool neighborhood. Watching my parents create the businesses and everything that goes beyond the food: environment, staff, packaging and marketing informs not only my relaxed and elegant approach to food, but also the character of La Cura.

What are your favorite cookbooks?

Gjelina is one of the books that not only taught me how to cook, but also how to play with flavors and textures incredibly well. While I worked there, I would practice different recipes on my days off. I started with simpler seasonal vegetable dishes and worked my way up to more complex dishes which was hugely impactful.

I also love Old World Italian by Chef Mimi Thorisson. It combines classic Italian recipes with whimsical imagery and wonderful essays penned by her husband. You really feel like a part of her family.

How did La Cura come to be?

La Cura began with the simple idea of using meals as a form of connection both personally and professionally. I had been in LA a little over a year and, candidly, was craving a group of friends around the table, however, my few girlfriends were new moms, making that difficult to schedule. What I needed was a bigger community.

So I looked to other areas of my life. Having a background in brand marketing, I was producing events for Moet Hennessy and fell in love with the world of events: the food, the wine and bringing brands to life. It all clicked when I realized I could combine my skills in brand marketing with my passion for cooking. The Supper Club was born with the mission to bring people together to share a meal. La Cura grew out of the need for thoughtfully curated events and to elevate the catering space. We approach every event with the same intention: where relaxing at the table is not only expected but it’s encouraged.

What’s your must-have cooking tool and why?

Hands down it would be a microplane grater. I use mine almost every day – whether I’m zesting citrus for a vinaigrette or finishing a dish with a mountain of finely shaved parmigiano reggiano – it’s perfect for a variety of ingredients.

Olivia’s style at home

Tell us about your gorgeous casita.

To be honest, it was a bit of a challenging time for me before I found the casita. I was living back at home with my mom, building a new life in LA, but I began to dream about a small space to rent or buy. After 10 months living at home, I decided to start my search that spring and after seeing only two homes I paused my search because, frankly, I wasn’t sure how I was going to do it. My broker, however, kept sending me homes and in August I was sent the link for the casita. There was something special about this property, so I set up an appointment and before I knew it, I was in my car driving over to West Adams. Immediately, I fell in love with the space and the warmth of the house. Of course there was another buyer with an offer in, but I went over their offer and included a letter on how much the home and space meant to me. A month later, I closed on the house and moved in!

Luckily the previous owners had a great eye for design – they restored the home themselves. The backyard was the one place that was unfinished when I moved, so I designed it with cement pavers and astro-turf, allowing me to use the entire space for entertaining. It’s where all the supper clubs have been hosted. Currently, I’m undergoing the biggest projects to date: installing HVAC, updating the bathroom vanity, wallpapering the dining nook (which will be converted to my office) and final touches on my bedroom.

What’s your morning food & bev routine?

I love my morning coffee routine. I use an Alessi percolator, which makes a very hot and strong coffee, then add a teaspoon of Coconut Blossom sugar and a generous splash of homemade almond milk. Most days I’m not hungry until I’ve been up for a few hours, so I usually skip breakfast and opt for a cup of Athletic Greens which tides me over until lunch.

Walk us through a typical day.

I’m one of those people who wakes up at 7am no matter how well rested (or tired!) I am. Coffee always gets me out of bed and then I compile a to-do list, review my calendar and when I’m disciplined, I center myself with a 10 minute meditation. Mornings are typically dedicated to meetings and computer work. Lunchtime, I like to squeeze in pilates class. And afternoons are spent meeting with clients or running errands for upcoming events. However, when I’m in production for an event this structure all goes out the window.

Tell us a few things we’ll always find in your refrigerator?

Stretching this slightly, but my kitchen is never without three categories: fresh herbs and citrus, alliums (garlic, onion, shallot) and parmigiano reggiano. These kitchen staples dress up any vegetable or starch and make any last-minute dinner elevated and delicious.

I also always keep sauces and condiments like harissa, miso, store-bought mayonnaise, and pesto as a base for dressings, dips, spreads or a pizza.

What’s always on your bar?

• 3 types of vermouth: blanc, dry, sweet
• London Dry Gin
• Bourbon
• Mezcal
• Bitters: Cochi Americano and Campari

On hosting and gatherings…

What are 3 products you love for the table?

I am currently coveting Il Buco Vita’s dishes, they are handmade in Italy and I splurged on a mixed set this year. For glassware, my go-to sources are Crate & Barrel and CB2. They have stylish shapes and you can’t beat the price for a party!

Your signature dishes for gatherings?

My signature dishes are a Kale & Fennel salad with Ricotta Salata, Saffron Mussels, Vongole, Beef Tenderloin, Butcher Steak & Chimichurri which are all full of flavor and fun to share. Of course no meal is complete without dessert, so I love making classics like Tiramisu and Panna Cotta.

What’s one tip for someone who wants to host a gathering on a budget?

Have everyone bring wine! I’d also suggest serving a dish like mussels & grilled bread, or a big pasta loaded with vegetables. It’s inexpensive and impressive.

Get the recipe for Olivia’s White Bean and Raddichio Salad here.

Go-to centerpiece solution:

I generally nix a centerpiece and opt for small bud vases with greens or florals trickled down the table and candles. That way the table feels decorated, but allows for guests to see and converse with each other in a relaxed way.

Favorite conversation starter?

I have conversation cards that I use for my Supper Club. The questions range from thoughtful to cheeky, like, what is your favorite quality in a man/woman or what is your favorite curse word.

The perfect dinner party playlist includes:

I gravitate to Old World classics- it sets up an elevated, but lively feel. I’ll queue up artists like Cesaria Evora, Buena Vista Social Club and Bongo.

What is your no-stress party rule to live by?

Always have an empty dishwasher before guests arrive.

Fill in the blank:

A perfect meal should … be candlelit.

It’s not a dinner party without… dessert and after-dinner drinks.

Every cook should know how to… make dressings, aioli, and pesto from scratch. Once you go homemade, you’ll never want to go back to store bought versions. The fresh flavor is unmatched!

The post Dinner Party Dreams, Made—Olivia Muniak is an Expert in Laid-Back Entertaining appeared first on Camille Styles.

When you walk through the front door of Jessie and Brian De Lowe’s Santa Barbara home, you don’t quite register whether you’re inside or out. Breezes flow freely through the open windows of the 1950’s ranch house, pulling you past the kitchen island where Jessie arranges a salad, straight to the backyard where Brian harvests avocados from their giant tree.

It’s magic hour at the De Lowes–that time of day when the sun is glowing and just about to set, and there’s a hazy light that makes everything gorgeous. The home, dubbed Four Feathers Farm House, is their most recent passion project. Purchased during the pandemic, it has views of the canyons and the ocean, and they completely transformed it into a true paradise for their family. Their days in Montecito are defined by beach walks and picnics with their daughters, 4-year-old Amelie and 1-year-old Lucia–and there’s a palpable gratitude for the life they’ve created here for their family.

Jessie is a manifestation coach and founder of popular wellness platform How You Glow. Her background in art therapy and yoga is evident in both her blissed-out demeanor and creative approach to life. Brian’s warmth and hospitality is no surprise–as co-founder and president of Proper Hotels, he spends his working hours creating some of the most welcoming and visually-arresting spaces (and my personal favorite places to stay.)

To spend time with Jessie and Brian is to feel like family–you’re invited to kickoff your shoes, grab a drink, and get cozy in this slice of paradise they’ve manifested here in Montecito. Scroll on for my interview with one of my favorite couples, and all the details from the magic hour gathering they hosted for friends at Four Feathers Farm House.

About their home and life in Montecito

Tell us about your incredible home–how did Four Feathers Farmhouse come to be?

We had been renting in Montecito and looking for a place for our family to settle–and when we saw Four Feathers Farm House we knew how special the property was. We felt the good energy of the property immediately while touring.

There were 6 gorgeous chickens free ranging in this bountiful, lush garden that felt like Hawaii or Costa Rica. The property is full of abundant avocado trees, passion fruit, persimmons, plums, figs, citrus, bananas… it really has it all. 

We were sold on the outside but the inside was not as inspiring to us, however the bones were amazing. We took the opportunity to design our dream home with the help of House of Honey over 7 months or so. We moved in while it was still under construction towards the end, but thanks to the indoor-outdoor nature of the house, we didn’t feel too restricted. 

What are some of your go-to weeknight meals to eat at home?

Roasted salmon and veggies, linguine with clams and garlic, little gems salad

What’s your typical breakfast?

Brian makes the most delicious decaf oat milk lattes and brings it to me in bed every morning. My friend recently brought over some homemade collagen marshmallows that I’ve been putting on top which really takes it to the next level! 

Recently we have been intermittent fasting and waiting to eat until after we work out, so the first meal is typically around 11AM – sometimes we have breakfast but other times we go straight to lunch. Ideally a big salad with some protein, and then some granola with berries and yogurt for dessert.

Walk us through a typical weekend for your family.

We have the coziest cuddle session in bed first thing in the morning. Amelie and Lucia watch cartoons while Brian and I relax drinking our coffee. Then we head over to the farmers market to shop for the week. We run into so many friends here, as Santa Barbara truly is a small town, dance to live music and just enjoy the amazing energy.

Then we head to Oat Bakery to pick up some of their delicious hygge buns, charcoal sesame sourdough bread, and whichever seasonal loaves they have that day. If we’re feeling ambitious we will hit up the Santa Barbara fish market to grab some seafood for dinner. We usually pick up breakfast burritos to take home with us from Corazon and bring them home to have a picnic outside in our garden while Lucia naps.

In the afternoon, we’ll take an e-bike ride (our girls are absolutely obsessed with e-biking!) and meet up with friends to drink wine and eat while the children play together. In the evening Brian and I will either go for a date night (we love getting a drink at San Ysidro Ranch for sunset and then splitting a burger and fried chicken sandwich at Honor Bar) or have a family dinner at home and invite friends over to join us. 

On food and cooking

Jessie, how did you learn to cook?

My mom is a professional cook, cooking teacher and cookbook author so I learned everything by osmosis. Watching her in the kitchen and just growing up in a family that is so obsessed with and focused on food definitely rubbed off on me. Cooking is such an amazing way to make guests feel welcome, appreciated and to express love. 

What informs your approach to food?

Living in Santa Barbara is such a gift because we have year round access to the most incredible produce and seafood! My approach is to focus on what’s fresh, in season and really let the ingredients shine. I love a colorful plate of food…I find that the more colors I include on a plate, the more excited my kids are to eat it. 

What’s your must-have cooking tool? 

I’ve been adding a lot of lemon to my cooking and salad dressings, so the lemon squeezer has been used quite a bit recently. 

Tell us a few things we’ll always find in your refrigerator? 

Pickled veggies, many different cheeses, little gems lettuce, baby arugula, apples, eggs, oat milk, kimchi, berries

How they gather

What does a great gathering look like for you?

A great gathering means there is vibey music playing, friends are laughing, eating, and drinking while feeling relaxed and at home. 

What scares you about entertaining?

Timing everything correctly! I don’t want to burn anything but also want to be present and attentive to guests so I try to make dishes that can be prepped ahead of time and assembled when it’s time to eat.

What are your signature dishes for gatherings?

I always make a large charcuterie board for guests to graze on. I make sure to have something for everyone on there and make it really visually pleasing by adding lots of color and beautiful flowers. A big crusty loaf of sourdough bread on the side is always a good idea. 

I make a big salad with whatever is fresh from the market. I make sure to always include some toasted nuts for a crunch and some fruit for sweetness. 

Lately I’ve been obsessed with the Farro Salad from Charlie Bird and have been making that on repeat. 

Get the recipe for the Charlie Bird Farro Salad here.

What’s one tip for someone who wants to host a gathering on a budget?

Make it a potluck! 

Favorite conversation starter or question to get to know someone?

What have you been thinking about lately?

The perfect dinner party playlist includes:

Nicola Cruz and Jorge Drexler

Go-to centerpiece:

Flowers and citrus fruits from the garden. Also the cheeseboard can be a beautiful centerpiece! 

What is your no-stress party rule to live by? 

Guests are only as relaxed as their hosts! 

Dream dinner guests? 

Our parents. It’s always such a treat to have them here. 

Sentence Finishers:

A perfect meal should be… enjoyed outside and barefoot.

It’s not a dinner party without… a mid-meal performance from our daughter Amelie.

Every cook should know how to… make a really good salad dressing.

The post A Magic Hour Gathering in Santa Barbara with Jessie and Brian De Lowe appeared first on Camille Styles.

Ashleigh Amoroso is a photographer and food stylist–and one of my favorite creative women with whom to collaborate. Not only does she ooze talent from every gorgeous, glowing pore–she also radiates a warmth that makes it impossible not to love her from the moment you enter her zone of sunshine.

I was thrilled when Ashleigh completed renovations on the gorgeous studio in downtown Austin that she shares with painter Aileen Fitz and photographer Jenna McElroy. When our team had the chance to step into her studio for a recent project, I witnessed the supportive and collaborative environment these talented women had created. I asked if we could capture their magic for our How I Gather series, so Ashleigh invited us for an early spring happy hour to toast new chapters and a fresh season–with elderberry cocktails enhanced by flowery ice cubes, no less. Scroll on for our interview, including her genius tips for making gatherings unforgettable while keeping it easy. I, for one, am so ready to invite some friends over.

First things first.

Ashleigh, how did you learn to cook?

I did not grow up in a foodie family – meals were simple and often repetitive. Once I was out on my own, I ambitiously took on hosting my first Thanksgiving meal at 19 for several friends in college. I fell in love with creating a menu, adding special touches, and hosting. Through trial and error, adventurous foodie friends, and YouTube, I now feel somewhat confident in my cooking skills. And I surround myself with people who are leaps and bounds ahead of me–which drives my never ending curiosity and inspiration for food. 

As you know, our team is obsessed with your studio. Tell us about it.

“Synchronicity” was my word for 2021–and that’s exactly how I found the studio. I had been searching for a studio for over a year and settled on a very cool historic loft in Elgin. On the very day I was set to sign the papers, my friend Claire Brody posted on Instagram Stories about finding the studio and looking to share it with someone. I met her that day and within hours all of my plans had changed. This was the spot, I could feel it. It was a massive undertaking as I would embark on adding a modular prep kitchen and a shoot kitchen. Still one of the best decisions I’ve made. 

On cooking…

What’s your must-have cooking tool? 

 Shears! I use them constantly. I just got these from Material and I love them. 

Get the recipe for Ashleigh’s Spring Crudité with Green Goddess Dressing.

What are your favorite cookbooks?

The Reducetarian Cookbook – It was the second cookbook I shot and I have such fond memories of shooting it with my first assistant, Brooklyn.

The Noma Guide to Fermentation – It’s fascinating!

Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand – I live for Thai food and the sauces in that book are addicting.

Tell us a few things we’ll always find in your refrigerator? 

Sparkling water and charcuterie board ingredients like cheese, hummus, and grapes.

Your go-to weeknight meal to eat at home?

Sheet pan gnocchi with roasted cherry tomatoes and a lemon ricotta sauce–easy, elegant, and everyone likes it. 

Ashleigh’s Spring Happy Hour menu:

• Elderberry Cocktails
• Spring Crudité with Green Goddess Dressing
• Radishes With Sweet Whipped Butter and Flaky Salt
• Cheese and Charcuterie

On her entertaining style…

What does a great gathering look like for you?

I like to play to all of the senses when planning a gathering. I think in another life I could have been an experiential director. I consider the elements–lighting, smells, sounds, taste, feel. My friends joke that I’m always “burning something,” likely sage or sandalwood incense cones. The lighting should feel calm and comfortable, the music should be noticeable but not avoidable, and the temperature should be comfortable.

I want folks to come into the environment and be able to jump right into great conversations and connections with total ease.

What are a couple products you love for the table?

Sertodo copper tray – I absolutely love everything he makes.

Hand-blown glasses and vintage linen napkins from Claire Brody’s shop.

What scares you about entertaining?

Whenever I host something where I’m bringing different groups of people together, it initially makes me nervous–but it always turns out great! I scan the room and see who needs to meet who and who is feeling a little on the outs and then go scoop them into a conversation. I strive to be a connector and community builder. 

Your signature dishes for gatherings?

Always a charcuterie board. My friends lovingly call me “snack mom” because this is kind of my signature thing. I live to design a charcuterie board and always have supplies on hand.

What’s one tip for someone who wants to host a gathering on a budget?

Cut branches from a tree outside! Splurge on just one great cheese and fill your charcuterie board with fruits and veggies. 

Favorite conversation starter?

The party connector is a great place to start, “how do you know…____?” I try to stay away from the standard, “what do you do?” and hit more on the elements of the person.

Just plain old curiosity has been the driver in the realest, deepest conversations

Get the recipe for Ashleigh’s Elderberry Cocktail.

The perfect dinner party playlist includes:

Something for everyone – some old, some new, and a peppy happy vibe. 

Go-to centerpiece solution:

I keep some dried florals and pampas grass on hand which can be easily thrown in a small arrangement. Also, always have candlesticks around. Lastly, grab those shears and head outside for some fresh cut greenery!

What is your no-stress party rule to live by? 

If you build it, they will have fun.

Dream dinner guests?

Meredith Berman and Cassie Shewmaker Godfrey. Funny story, but on assignment for Camille back in 2015, I covered a shabbat dinner at Meredith’s tiny house behind the family’s winery. I met them there that day, and they welcomed me to dinner and we’ve since become the closest of friends. They’re my number one dinner guests forever. 

Rapid-fire round:

“A perfect meal should: be unpretentious” 

“It’s not a dinner party without: great music” 

“Every cook should know how to: pivot.

The post Prepare Your Pinterest Boards: A Food Stylist Hosts the Spring Happy Hour of Our Dreams appeared first on Camille Styles.

Up next, Cathy Poshusta shares her secrets to gatherings that are easygoing and embrace nature’s beauty.

It’s every city dweller’s fantasy: A quiet home in the country. Far away from the hustle and stress of everyday urban life, it becomes a safe haven to be shared with family and friends. In our dreams, it’s unassuming and peaceful. The days unfold slowly, and the only reason to rush is so we can make the most of the sunshine. And while we’ll gladly indulge in the fantasy multiple times a week, others have made it a reality they’re living every day. Cathy and Garrett Poshusta, the couple behind the Grit and Polish, are a stunning example—and we’re living vicariously through every glimpse we get into their lives.

After buying their first home in 2008, a fixer upper in Seattle, they spent the next three months renovating. While they claim to have known nothing at the beginning of their remodeling journey, now with a decade of projects behind them, they’ve developed their skills and are full-time renovators. The couple’s blog, the Grit and Polish, documents it all—DIY insights, styling tips, recipes, and more. It’s a go-to for a plethora of design and lifestyle ideas, and for the all-important reminder that by slowing down and creating a more mindful relationship with our surroundings, inspiration can be found anywhere we look.

Their self-proclaimed slow(ish) lifestyle transcends their home and translates to how they gather, cook, and eat. Cathy’s food ethos is all about fresh and unfussy meals. Straight-from-the-garden dishes are a staple in the spring and summer months, and hosting a good party is as simple as a good IPA.

With the weather warming up, the days getting longer, and the world preparing to bloom once again, we have our sights set on all the springtime gatherings. We sat down with Cathy to get all the inspo for helping us map out our hosting plans for the season. The design entrepreneur gave us a peek into her family’s joyful, flower-filled life. Cathy reflects on her renovating journey (it involves a major career shift!), recommends her morning routine essentials, and shares her top tip for hosting gatherings on a budget. Let’s dive in.

What does a great gathering look like for you?

We love hosting friends and family in the garden in the summer and early fall. We cook simple meals and pick up some of our favorite local beers and let the kids run wild around our property. 

How did you learn to cook?

Garrett’s actually the main cook in our family and he grew up helping in the kitchen. He’s one of those people who can open the fridge, see what’s on hand, and just whip up a delicious meal, sans recipe. I’m so jealous! I do the baking at our house. Sourdough bread, chocolate chip cookies…

Get Cathy’s recipe for Rustic Skillet Tomato Soup.

What informs your approach to food?

We like to eat what’s fresh and try to keep things simple. We love those meals that turn into leftovers that last for days. For example, one day we’ll have a roasted veggie bowl and the next day we’ll turn them into roasted veggie tacos and the next day they’ll become a Mexican salad.  

Our team is obsessed with your home and we’d love to know more! Can you share how you found it and describe the renovation process?

Thank you! We found our farmhouse five years ago. It’s located just outside of Ellensburg, Washington, the small town where Garrett and I grew up. We were living and working in Seattle at the time, and it was an area we kept our eye on. When we walked up the front walk of our farmhouse for the first time, I had a really special feeling. I didn’t just want to live in this house, I want to die here. We’ve been slowly fixing it up ever since.

The kitchen was something we dreamed about for years and spent a lot of time imagining how it would function. We let the home inform a lot of the design and did all the work ourselves. Thankfully, we’re really happy with how it turned out! The garden has been another favorite remodel. We’re in there all summer long.

When did you plant your garden? What are your favorite things to harvest in each season?

We plant the garden every April/May. This year we did three beds of food and three beds of flowers plus cherries, pears, grapes, and raspberries. It’s a nice mix for the health of our bodies and souls. I think everyone’s favorite time of year is when the raspberries are at their peak. In July, we harvest up to six pounds of berries a day and they are just so delicious. Honestly, they taste like summer! I make batches of jam, freeze them, and bake with them. It’s not hard to get our fill! In August and September, the tomatoes and pears rule the garden. Of course, the cut flowers are always a joy. 

What does a great gathering look like for you?

We love hosting friends and family in the garden in the summer and early fall. We’ll pick up some of our favorite local beers, cook a simple meal, and let the kids run wild around the property.

Walk us through a typical day for you.

Most of my days start early—around 6 am. I’ll splash some water on my face and throw on my running clothes. If the kids aren’t up yet, I’ll usually jump on my computer or do some chores around the house until we all can sit down to breakfast together. We’ve really prioritized exercise this year, and Garret and I make sure to get a run or workout in more days than not.

Work is a really fluid thing for us. Garret and I work full-time on our renovations, the Grit and Polish, and sharing parenting duties. Some days, work means renovating the farmhouse or our small rental in town. On other days, I’m sitting at my computer writing, editing, and emailing all day or photographing and creating content. I wish I was a little more organized or had more of a routine to follow—I tend to work on whatever we need to get done that day or whatever I’m feeling excited about.

Evenings are filled with a family dinner. Sometimes it’s quick if we have sports practices and games to get to and sometimes it’s a slower meal in the garden. We play with the kids and then it’s off to bedtime and reading. Story time is one of my favorite parts of the day. After the kids are down, I’ll either hop on my computer for a bit or spend time with Garrett watching a show, reading, and unwinding.

What do you drink when you wake? And what’s for breakfast? 

I start the day with a glass of water or two and then have a cup of coffee. We eat breakfast as a family in the morning and the menu changes depending on what’s requested. It can be oatmeal, crepes, pancakes, Dutch baby, yogurt and homemade granola, etc. We’re definitely breakfast people 

What are three products you love for the table, and why?

I almost always have fresh flowers on our table when we’re hosting. My go-to for vases is Farmhouse Pottery’s pitcher and crocks. I really want to be a tablecloth and napkin person, so I just ordered these cloth napkins. And I love a good candlestick in a vintage brass holder. Our kids are still young and we use basic IKEA white plates every day to take the pressure off.

What’s your must-have cooking tool and why? 

 My cast iron skillet! It’s so versatile. You can sauté, bake, bbq—so many possibilities. Plus, it lasts forever. 

Get Cathy’s Pear Galette recipe.

What are your favorite cookbooks? Why?

Our three most-used cookbooks are Dishing up the Dirt, Tartine, and The Minimalist Kitchen. Andrea Bemis’ recipes are delicious and I love her, close-to-earth approach to cooking. I’m a sourdough baker and Tartine is my bible. And Melissa Coleman’s, The Minimalist Kitchen cookbook is full of beautiful recipes and amazing tips to simplify the cooking process and to help you stay organized. 

Tell us a few things we’ll always find in your refrigerator.

 Fresh vegetables, eggs from our chickens, and a good IPA.

What scares you about entertaining and why?

The prep ahead of time. I’m one of those people who needs to host a party in order to actually deep clean the house. 

Your signature dishes for gatherings?

We keep it simple, fresh, and as local as possible. Usually veggie tacos, burgers, or sourdough pizza.

Your go-to weeknight meal to eat at home?

Mexican! We start by throwing on some beans mid-morning. In the evening, we roast a pan of veggies (seasoned with smoked paprika, cumin, and chili powder) and stuff it all in a tortilla or quesadilla with avocado, sour cream, and whatever else we have on hand. 

What’s one tip for someone who wants to host a gathering on a budget?

Opt for Mexican. It’s inexpensive, easy, versatile, and always a crowd-pleaser. 

The perfect dinner party playlist includes:

Nathaniel Rateliff! We saw him in concert this summer and I’m obsessed. 

Go-to centerpiece solution:

Fresh flowers, always. 

What no-stress party rule do you live by? 

Keep the menu simple and have lots of beer on hand. 

Dream dinner guests? My twin sister and her fam! She lives four hours away and we don’t see each other as much as we’d like. 

A perfect meal should… be made from scratch and include fresh veggies. 

It’s not a dinner party without… good beer and children running wild. 

Every cook should know how to… roast veggies! 

The post Slow Living and Straight-From-The-Garden Meals Are This Family’s Secrets to Joyful Gatherings appeared first on Camille Styles.

She’s fully in touch with her sensuality, laughs easily and loves beautiful things, and has a magnetism that can only be possessed by the few who aren’t trying… Am I describing the muse who inspired Elle’s Boutique, or the owner herself, Elle Florescu? You decide. Sometimes, there’s a founder who so embodies the brand they’ve created that it’s hard to know where one stops, and the other begins.

Florescu opened the doors of Elle’s Boutique, the Austin-based shop celebrating “a modern representation of pleasure and intimacy” at the beginning of the pandemic, and turns out, a year when everyone stays home isn’t a bad time to launch a brand that speaks to more intimate pursuits. Of designing the space, she first imagined how she wanted people to feel when they walked through its doors.

“I wanted the space to feel like a Milanese living room from the 1970s—though it’s a retail concept, I wanted it to feel like a relaxed gathering where people felt inspired, curious and playful. There is always a nice bottle of chilled rose, a titillating atmosphere, and the promise of evocative conversation.”

To celebrate a season of festivity, Elle invited a few friends to the shop for a holiday cocktail party with simple yet decadent bites, spiked eggnog, and seasonal revelry. Scroll on for the chic party details (including that olive oil cake recipe) and her secret to a great gathering. Hint: it involves adventure.

How do you approach hosting a gathering?

For me, it’s all about variety—I enjoy bringing different minds together. I’m sincerely not much of a planner, but the beauty of our location is that we reside next to some favorite local restaurants. I can grab delicious cheeses and charcuterie from Swedish Hill or a dozen oysters from Clark’s across the street. In terms of drinks, we like to batch a cocktail for special occasions; otherwise, it’s straightforward cocktails and rosé.

Tell us about the Elle’s Boutique bungalow—it’s such an incredible space.

The bungalow was built in the 1930s, and it looked entirely different when we first acquired it. Given its limited footprint, we needed to dress it with a sense of grandness, so we lifted the ceilings, took down most of the walls, and installed skylights and arches.

The form is defined by the different emotional experiences I hoped to elicit in each interior space. In the main room, I wanted clients to feel curious, playful, and comfortable, which is why we designed it to feel as much like a living room as possible.

Much of the inspiration came from Milan-based architect and designer Vincenzo De Cotiis – the bold colors, the rich textures, the custom furniture. We used a deep blue blackish plaster for the main retail space, a terra cotta plaster in the kitchen, both by Sloan Houser. The furniture was predominantly custom or vintage sourced. In the main space, the pendant light is a Poulsen sourced from Sputnik in Dallas. Two suede LC3 chairs are by Le Corbusier for Cassina that I found on 1stdibs. The four burgundy Cassina cab chairs had been passed down to me by my mother.

The dressing room was designed to be a space of security, sexiness, and luxury. I wanted people to relax in this space, not feel rushed. The lighting, the custom-designed mohair couch, the luscious shearling rug all contributed to this sense of sensual performance. There are no overhead lights, the mirror is backlit to create a flattering glow and all the lights are on a dimmer. My favorite element of the entire space is the paint utilized in the dressing room. The light reflects off a high-gloss lacquer red paint from Fine Paints of Europe to create a luminous glow. A vintage bar cart that’s always stocked keeps people relaxed and entertained. All the senses are intended to be engaged here.

What does a great gathering look like for you?

Adventure in the form of conversation or activity. I like a gathering to either be rooted in something very specific, or completely nonchalant. Either way, a gathering should be considered. If anchored in an activity, it could involve an outdoor paella picnic, a great meal after a planned group bike ride, or gambling over dice.

Even an impromptu gathering can still be thoughtful; to me, easygoing and deliberate should coexist. It’s all in the details—a wonderful cheese, the considered dishware, the music, the scents.

Walk us through a typical day for you.

I typically wake up around 8:00 and roll around in bed, snuggling with our two dogs. I love this time in the morning; I feel calm and peaceful. My fiancé Larry puts on a record and we have coffee together on our patio, in our two chairs. This ends relatively abruptly when I realize I am running late for something—a workout, a meeting, etc. I certainly don’t have a workday uniform; the same applies to anyone who works at the boutique. Freedom of expression is hugely important to me. Sometimes it’s baggy trousers and a t-shirt, sometimes it’s a form-fitting leather dress. My mood informs my attire, and it can range anywhere from androgynous casual, to salacious, to mismatched socks.

Nearly every day is different, and it’s what I love most about what I do. Usually, I try to accomplish both a bit of creative work and a bit of begrudging work. The mornings begin with a design or development meeting of some sort—I am currently involved in a bar project with MML that is slated to open in March and a hotel concept in Aspen. Afterward, I head to the store to touch base with my team. We’ll review inventory needs, marketing initiatives, upcoming photoshoots, event bookings, and depending on the year, have a zoom market appointment with a vendor. In the afternoons, I try to set aside a chunk of time to get into Quickbooks, financial plan, and catch up on email. I enjoy being in the store late afternoons & early evenings to see clients and chat with friends who swing by.

Evenings are spent cooking at home and relaxing with Larry. Or, if he’s in the middle of a restaurant opening, I’m likely at the restaurant with friends for the tenth night in a row. I tend to vacillate between extremes–there is rarely an in-between.

What do you drink and eat in the morning?

Coffee or lemonade, but mostly lemonade. I swear I am the only adult ordering lemonade at Swedish Hill in the morning. I’m not really a breakfast person, but if I am hungry, I rummage around in the panty for some nuts or beef jerky. I know, I have bizarre breakfast habits…

Get the recipe for Dairy-Free Nogtini here.

What are 3 products you love for the table?

I love the subtle elegance of Tracie Hervy ceramics and Carriere Freres candles. Heather Rosenman from LA also creates these exceptionally beautiful vases. She’s an incredibly talented artist inspired by ancient Cycladic figures. I am drawn corporeal nature of her pieces; I find them magnetic.

What’s your must-have cooking tool?

A cutting board and a sharp knife. They can be at once functional and beautiful.

Your favorite cookbook?

The River Café London, the Thirty Years of Recipes edition. The recipes themselves are inspired and simple, and the cookbook is a love letter to the restaurant that Ruth Rogers and her now-deceased partner, Rose Gray, built together. It’s a chronicle of their memories, victories, and joys. Every time I read Ruth’s letter in the foreword, I can feel her passion for her beloved partner and friend, and the amazing journey they embarked upon together. It’s really a story of friendship and adventure.

What will we always find in your refrigerator?

Arugula, Parmesan, Olives

What scares you about entertaining and why?

I’ve always been at ease entertaining. I am the product of a big, frenetic, messy family. Both my parents are big entertainers – my mom hailing from a wild ass Texas family and my dad, from a large, boisterous European family. Being raised in the chaos of this dynamic, I grew accustomed to entertaining spontaneously. I grew up making charcuterie boards with them or even bartending their parties. It has always felt natural.

Your signature drink or dishes for gatherings?

Tomato-Poached Fish with Chile Oil and Herbs

What’s one tip for someone who wants to host a gathering on a budget?

Keep things simple & elegant. The ambiance is much more valuable than things. Lighting is paramount. Candles, good music, a good bottle of wine.

Favorite conversation starter?

“If you didn’t know me, what would you assume I do for a living?” A friend recently told me he’d assume I work the floor at Zumiez.

The perfect dinner party playlist includes:

D’Angelo

Go-to centerpiece solution:

A burlap runner with a wild assortment of cut flowers. I love a natural, tonal centerpiece – one that incorporates the nearby elements.

What is your no-stress party rule to live by?

The more at ease the host, the more at ease the guests.

Get the recipe for Elle’s favorite olive oil cake here.

Dream dinner guests?

• Sally Mann
• Robyn Davidson
• Jane Jacobs

A perfect meal should…

…always start on the later side.

It’s not a party without…

…some characters.

Every host should know how to…

…make someone feel comfortable.

The post “Inspired, Curious, and Playful”—An Evening at Elle’s Boutique Engages All the Senses appeared first on Camille Styles.

Up next, step inside the life and career of Tieghan Gerard, founder of Half Baked Harvest.

Remember when career paths were set in stone? You’d study in the profession of your choice, find a job in your field upon graduation, and work your way up the ladder. It’s safe to say that today this traditional trajectory has been severely disrupted with many young people opting out of the classic college route to carve out their own instead—think YouTube creators, TikTok stars, or Twitch streamers. Thanks to the internet, we have an entire university library of information at our fingertips, not to mention online courses and tutorials that are easily accessible to anyone. In fact, Google was how Tieghen Gerard learned her culinary artistry and build her wildly successful Half Baked Harvest food blog in 2012.

“Everything I had questions about I Googled,” she confesses. “I didn’t grow up with a family that loved to cook, so most of what I’ve learned has come from Google… and more importantly, trial and error. I really learn by doing, so the more I cooked and photographed, the more I learned.”

Since then she has amassed a following of 3.6 million on Instagram, been featured on all the major channels including The Cooking Channel, Food Network, and HGTV, and has authored three best-selling cookbooks including her latest, Half Baked Harvest Every Day with more than 120 soul-satisfying recipes. If there’s one thing that Gerard does best, it’s creating food that makes you feel good. We caught up with Gerard at our recent holiday gathering at Camille’s home in Austin to chat about all things career including the biggest misconceptions about her job, cooking tips, must-have tools, and so. much. more! Keep reading to be majorly inspired.

image above by kristen kilpatrick, all others by michelle nash

Take us back to the beginning—what was the lightbulb moment for your business/career and what inspired you to pursue this path?

Well, technically I started Half Baked Harvest when I was 17. My mom encouraged me to start a food blog since I was enjoying cooking so much—yes, the very, very early days of blogging. Together we came up with the name Half Baked Harvest, and it was my mom who then took out the domain name. However, I didn’t touch it again until just after my 19th birthday. I had big plans to attend fashion design school in LA, but after working there for the summer when I was 18, I worried it wasn’t the right path for me. And I didn’t want to spend a huge amount of money on schooling when I wasn’t sure. So, I decided to head home to Colorado. Feeling incredibly defeated and not sure of my next move, it was my mom who again encouraged me to start writing a food blog. Without much else holding me back, I wrote the first blog post, and honestly, I’ve never looked back. I didn’t have a plan, and neither did my mom nor could I have ever imagined what HBH would eventually become, but I always say it was one of the best life decisions I’ve ever made.

What is one of the biggest misconceptions about your job?

Well, there’s a lot. I don’t think people understand just how much work goes into running a website and now a brand. There is so much that happens behind the scenes. There’s the obvious… cooking, photographing, filming, cleaning, and writing. But there’s also social media which is so time-intensive, then upkeep of the site, engaging with your audience—both on the blog and on social media—and then managing a team. I mean the list really goes on and the work never really stops, not even on holidays—in fact, those are actually some of the busiest days! People think it’s just a lot of cooking and eating, but really that’s only a very small portion. 

If someone wanted your role specifically, what advice would you give them on how to land their dream job?

You just need to start. Don’t let the fear of the unknown scare you. Starting is the hardest part. But once you start, the better you become, and the more you immerse yourself in the space. You’ll learn so much as you go. I also recommend reaching out to others for advice. I know it might be intimidating, but you never know until you try and in my experience, most people are only too happy to dish out their knowledge!

If you could pin your success down to one thing or one moment, what would that be? 

Consistency and just good ol’ hard work. None of this happened overnight. It was years of consistently putting out quality content, engaging daily, and connecting with our community. There are mostly late nights and early mornings. You really have to love this career because it’s not a 9-5 job. It’s all hours, all days of the week but I honestly love what I do, so it doesn’t always feel like work! 

Describe a typical day for you.

It really varies day-to-day. I’m an early morning person and upon waking, I head out for a hike almost immediately. I’ll grab water and then I’m out the door. It’s my favorite part of the day, and also when I’m the most creative. Once I’m home I’ll do my morning skincare routine (I love a good morning and night skincare routine and never miss either one), then I’ll grab my coffee and head over to our studio to start work for the day. If I’m cooking (which is most days), I’ll respond to a few emails first. I then get started cooking, photographing, and filming recipes until sundown. Our team will text me throughout the day, but they know I usually won’t respond until the sunsets. Once dusk sets in, I’m on the computer/phone working on social media for a good amount of the night till dinner. Then I make a point to step away from all screens and do my usual night routine (shower, skincare, and light my candles). I enjoy a meal without any work to let my brain chill. Then it’s off to bed. 

What does “baking/cooking outside the lines” mean to you? 

To me, that’s stepping outside of the box. Taking the usual day-to-day recipe and reinventing it in a new way with something that makes it extra special and even more delicious. Try new things, add color to your food, and switch things up a bit!

What do you drink when you wake? And what’s for breakfast?

I always drink warm water, and recently it’s been warm water with lemon. When I get home from hiking, I usually have one cup of black coffee with a shot of espresso. I’m not a huge breakfast person, but my go-to is a little peanut or almond butter and a banana.

What are your must-have cooking tools and why? 

Truly all you need is a good sharp chef’s knife, a cutting board, and a cast-iron skillet. Staub is my favorite! With these three things, you can cook, roast, or bake pretty much anything. Keep it simple, you don’t need a ton of kitchen gadgets. Though I do use a cookie scoop a lot!

The cooking tool you always give beginners and why? 

A cast-iron skillet! It’s just an essential that everyone should have. It’s easy to cook with, easy to clean, and you’ll have it for a lifetime. 

What are your favorite cookbooks and why?

I actually don’t read many cookbooks. I love to find inspiration from outside sources. I do love the vintage cookbooks that were once my grandma’s. And Eden Grinshpan’s Eating Out Loud is amazing! She has some really delicious middle eastern recipes.

Tell us a few things we’ll always find in your refrigerator? 

Avocado, cheese, butter, so much fresh fruit, all the vegetables, and goat milk!

And what about your pantry? What do you always have on hand?

Good olive oil, Rao’s jarred marinara sauce, tomato paste, nut butter, olives, raw nuts, sun-dried tomatoes, and everything for baking. I try to keep it stocked pretty well.

What scares you about entertaining?

Getting everything out on time. It’s hard to manage a lot of food, different cooking times… and party guests. 

What scares you about cooking?

Honestly, not much. Cooking shouldn’t be so stressful, it’s fun! I guess I don’t love to burn things which I sometimes do.

Your signature dish for parties?

I love a baked Brie appetizer and slow-cooked short ribs, plus a huge salad. 

The one meal you always make at home and why?

Chili and beer bread! Both are so easy and always better made at home while enjoyed by the fire.

Dinner party pet peeve?

The people who show up early. No host is ever ready early!

The perfect dinner party playlist includes:

I’m horrible with music, so I usually have someone else make a playlist.

Go-to centerpiece solution:

Seasonal produce is always my go-to. I love using pomegranates to create a festive centerpiece for the holidays. And in the summer I’ll use fresh-cut flowers from the yard.

Dream dinner guest?

My Nonnie! She passed away a few years ago and she’s the best dinner party guest. I’d love to create the perfect party for her. It would be so fun!

Fill in the blank: 

A perfect meal should be… created with whoever will be enjoying the meal in mind.
It’s not a dinner party without… cocktails to kick things off.
Every cook should know how to… throw a quick cheese board together for surprise guests.

The post How Tieghan Gerard Went From Home Cook to New York Times Best-Selling Author: “Google Everything!” appeared first on Camille Styles.

Up next, inside Sandy Ho’s gathering in Los Angeles.

I can still remember my first time. I was attending an intimate gathering in Los Angeles when Sandy Truong An Tran Ho—chef, food stylist, and creative genius behind Sandita’s—served up her famous rainbow dumplings to audible “ooh’s” and “ahh’s.” It’s safe to say, my eyes ate them before my tastebuds could. The joy was palpable. Grins spanned ear to ear and gleeful laughter rang out as our tastebuds started singing—no one could stop talking about them. Yes, this was food that was designed to be a sensorial experience: visually, audibly, and orally. They are quite literally jubilation in physical form.

Creating food experiences that draw on nostalgia to spark joy is exactly what Ho set out to do when she initially launched Sandita’s as a neighborhood backyard dinner series. But when covid pressed pause on her gatherings, she turned a negative into a positive and pivoted her focus. It was during this time when the rainbow dumplings were born. Ho wanted to create something fun that would bring the community together during a time when we weren’t physically allowed to share a table. This joyful mentality is a through line in all that she does.

Now that the world has opened up, Ho has returned to cooking in person again, she’s reopened their catering and events program, returned to curating bespoke menus for events, pop-ups, and brand activations, while also continuing to share loved food with her community wherever she can. So, of course, we were thrilled to step inside one of her recent intimate gatherings to learn more about her joyful approach to cooking along with her favorite kitchen tools, why she doesn’t use cookbooks, and key things you’ll always find in her fridge/pantry. Prepare to be inspired.

How did you learn your culinary artistry?

My family and my heritage play a huge role in my culinary work and I learn from them every day. My mum loved to cook, my dad loved to eat, and would always plant the seed for new dishes and cuisines to try. Watching this romance and remembering it truly fuels my fire for learning. Next to that, I’ve always been creative, especially as a child, with a huge imagination and I loved nature, being outside, and being in the water—I pull from this energy all the time. Cooking wise I’ve learnt from people all over the world, most of whom aren’t chefs. 

You are renowned for your rainbow dumplings. Tell us about the evolution of these beautiful dumplings and what was your inspiration? 

Cooking in the time of covid, making small morsels of joy for my community is a time of huge unknown. This period has really allowed me the time to work on projects that had existed in my mind but that I had no time for in my fast-paced life pre-pandemic. It made me slow down and create more space to experiment and be in my world of making art with food.

Describe a typical day for you. What do you drink when you wake? And what’s for breakfast?

I don’t typically have my first meal until 12 or 1 pm and that could be anything from rice and eggs to congee and pickles. I drink water in the mornings and don’t drink enough of it throughout the day but I’m trying to be better at it.

The cooking tool you always give beginners and why? 

A knife and a spoon—there’s no “beginner” tool, you either want to cook and taste or you don’t. That takes curiosity and allowing yourself to be brave with new things. If you want to cook, pick up a knife and learn, grab a spoon and taste it all.

What are your favorite cookbooks and why?

I don’t use cookbooks. I have plenty that I love to reference for imagery and feel, but rather than looking up a recipe, I’m more intrigued by the story, where the chef or person is writing from, who they are, where they’ve been, and how they translate it into a dish. That’s more fascinating to me than any recipe ever written. 

Tell us a few things we’ll always find in your refrigerator? 

Fish sauce, chili, cilantro, Thai basil, and pickles.

And what about your pantry? What do you always have on hand?

Fish sauce, natural food color powders, and rice.

What kitchen tools are your absolute must-haves?

Microplane, chef’s knife/cleaver, long tongs.

What scares you about cooking?

Nothing. That’s why I cant stop! It’s truly a language I speak fluently while constantly learning the nuances.

Your signature dish for parties?

Whole fish, mom’s curry, and always a big crunchy juicy, glossy salad.

The one meal you always make at home and why?

Congee. Its comforting and will always remind me of feeling looked after.

Dinner party pet peeve?

Too many florals on the table obstructing guests across the table and taking up table real estate for food. I love florals but there is a true art to curating them to play with the food rather than fighting with it.

The perfect dinner party playlist includes:

Love songs. 

Dream dinner guests?

My parents and two brothers. I haven’t been home in a few years now and I am dreaming of sharing a dinner with my family the first chance I get.

Fill in the blank: 

A perfect meal should… be shared.
It’s not a dinner party without… spilled sauces on the table, wine stains on the tablecloth, a showstopper dish like whole fried fish, and a lot of laughing.
Every cook should be… curious.

The post Bright Flavors, Glossy Salads, & Rainbow Dumplings—Sandy Ho’s Food Is All About Sparking Joy appeared first on Camille Styles.

Up next, step inside Rebekah Peppler’s dinner party in Paris.

Do you ever think about leaving your current life behind in search of adventure? What about quitting your job and relocating to another country to start a whole new life, immersing yourself in new sights, sounds, and tastes? Well, get ready for an emotional roller coaster if you do, but I’m sure Rebekah Peppler agrees that the university of life is always the best teacher.

When the American food writer and stylist, and celebrated author first moved from New York to Paris in 2015, her intent was clear: to focus on writing, and she did just that. This period led to her best-selling book, Apéritif: Cocktail Hour the French Way in 2018, and more recently her cookbook, À Table: Recipes for Cooking and Eating the French Way. While any change is daunting, moving across the world to live in a country that speaks a completely different language, not to mention the cultural shift, is huge but for Peppler, “it remains one of the best decisions I’ve made, both personally and professionally.”

So naturally, we were thrilled when she invited us (virtually) into her apartment on Paris’s 18th arrondissement for an intimate soirèe with friends to share in a delicious French meal complete with balcony views of the Eiffel tower. We also tapped Peppler for her insight on stress-free hosting, must-have cooking tool, and the ingredients she always has in her fridge/pantry, plus so much more. Prepare to be inspired!

Photos by Joann Pai.

You are clearly influenced by the French style of cooking and living. What are some of the major differences between French and American cuisine and approach to food/cooking?

It’s hard not to be! Without romanticizing it too much, there is a distinctive kind of magic around French cooking and living. To me, that “French way” I sought to champion in À Table centers connection and enjoyment. There’s an inherent sexiness to it, I think. Recipes are often simple and flavorful—quality and beauty beat complicated technique nine times out of 10.  

The biggest difference I’ve found between cooking in France and America is the way I shop for food. In the U.S. I go to one, maybe two shops to buy everything I need. In France, I shop on a smaller, more regular basis, and I have my neighborhood spots for different things: my cheese shop, my boulangerie, my produce shops if it’s not a market day, the place with the really good chocolate, the place with the really good spices, and so on. It takes more time, but much of the time, it’s as charming as it sounds.

Tell us more about the “new French” dishes you’ve created that reflect a modern French table?

From the earliest conception of À Table, I felt it was my responsibility to reflect, to some degree, the fact that France—and by extension, its food and cooking and eating—is so much more than the Julia Child recipes and master sauces that so many Americans imagine. The modern French table is multifaceted, and it owes a great deal to influences from Africa, from Asia, and from America too. As is so often the case in the way food and flavors have traveled around the globe, plenty of these dishes took root in France via periods of colonization, which is both dark and true and not a reason to avoid including them. The lie that “cuisine” was essentially born in France is not one I’m interested in perpetuating! 

What is the secret to cooking simple yet sophisticated meals?

Good ingredients, attention, a little time.

You host impromptu gatherings weekly in your apartment in Paris’s 18th arrondissement. What tips can you share for hosting soirées that embody that coveted French charm? 

I’m so looking forward to getting back into that regular, weekly rhythm of having people over again. I love to send an impromptu morning text saying come over at six tonight. I love the ritual of shopping at the market before spending quality time in the kitchen and later at the table. I love the moment just after the first person arrives and the first drink is poured. I think wherever you are, the key to a great gathering is about first enjoying the space you’re creating yourself, and then welcoming people into that space. 

As for charm, many of us have been making and eating meals exclusively at home for over a year so a little ambience and everyday luxury go a long way. Set the table in advance, pull out the good glasses (and don’t freak out if someone breaks one), light an (unscented) candle or three, break out the really good butter.

How did you learn your culinary artistry?

I think the trick and beauty in any skill is to keep doing it. Keep practicing, keep asking questions, keep honing and eventually the wins will start to surpass the fuck ups. Learn from those mistakes, they’ll make excellent dinner party fodder at some point. Finding inspiration through art, travel, poetry, literature aka things outside the kitchen or plate has been extremely helpful to me as well. 

Describe a typical day for you.

As a freelancer, the day can involve writing, avoiding writing, prepping for a shoot, developing or testing recipes in the kitchen, shooting a demo of one of my recipes, running around looking for a hard to find ingredient, being on set, invoicing, or—rarely but sometimes—opening something sparkling on a weekday afternoon, not looking at my phone or computer, and spending a few hours reading a book in the sun.

What do you drink when you wake? And what’s for breakfast?

When my partner is home, warm lemon water then coffee; when she’s not, coffee only until I get a dehydration headache and remember to drink water. I’m not a breakfast person but if I get hungry, I choose savory over sweet every time. 

What’s your must-have cooking tool? 

Not a sexy answer but, for work, my scale and American measuring cups and spoons. I travel with them. I work in metric and American measurements so they’re both vital regardless of where I am in the world. I also have multiple peppermills but the most functional is one with a little compartment to catch the grind so you can get an accurate measure without spilling it everywhere. The other two are just too beautiful not to have.

What kitchen tools are your absolute must-haves and why?

A fish spatula, a food processor (it doesn’t need to be fancy: my current one is extremely cheap, nearly broken and has done its job for 5+ years), and a salt dish. In my case, I use a small bowl for fine sea salt for cooking and have two ceramic storage jars nearby that hold different types of flaky salt for finishing.

The cooking tool you always give beginners and why?

A sharp, beautiful paring knife. I love a tool that’s both functional and beautiful. 

What are your favorite cookbooks and why?

I love cookbooks that both transport and teach. Right now that has been Hetty McKinnon’s To Asia, with Love and Ripe Figs by Yasmin Khan. I also have a special place in my heart for  Madeleine Kamman’s When French Women Cook. It’s a memoir mixed with recipes and each chapter is dedicated to a woman (and a different region in France), whose kitchen she learned in. 

Tell us a few things we’ll always find in your refrigerator? 

Butter, cheese, sparkling wine, sparkling water, cornichons.

And what about your pantry? What do you always have on hand?

Good olive oil, possibly an excessive number of vinegars, rice, chocolate, tinned fish, Chicharrón de Serrano from Casa Glotón. I also always have lemons, garlic, and shallots in the house.

What scares you about entertaining? What scares you about cooking?

I’ve been having people over and cooking personally and professionally for so long I rarely have any real fear unless someone in the industry is very carefully watching my knife skills but I always, always have a little anxiety when walking into a space that isn’t mine or meeting new people at a dinner party. Social anxiety! It’s real!

Your signature dish for parties?

You know that real estate agent trick of baking off cookies before a showing? I bake off gougères before a dinner party. The house smells incredible and they’re the ideal apéro snack. Also, there’s usually a bowl of potato chips, my favorite snack.

The one meal you always make at home and why?

Tuna melts. It’s one of my favorite meals and I get to control the amount of cheese and pickles involved (there’s a lot of both).

Dinner party pet peeve?

Assigned seating and/or alternating men and women. Social anxiety (see above) is a real thing, gender is a construct, and alternating seating arrangements by the binary is deductive and assumptive.

The perfect dinner party playlist includes:

I’m the worst at dinner party playlists but I am well aware that good music is essential to the vibe of a party. I delegate, put on one of my partner’s very excellent Spotify lists, and send all questions and compliments her way.

Go-to centerpiece solution:

I don’t usually opt for a centerpiece—there’s far too much food to fit onto the table as is—but I always set a beautiful little dish of nuts in the shell along with my favorite nutcracker on the table at the end of a meal. It can act as dessert alongside fresh fruit and chocolate or simply as something to keep nibbling on long after all the plates are cleared. 

Dream dinner guests?

The bulk of the people I would dream to have à table are the friends who have actually gathered around my table somewhere at some point. With my closest friends spread around the world, the dream would be teleporting all of them to one place at one time. If we’re talking people I don’t know but wish I could feed, it would be a mess of poets and writers I admire: Hala Alyan, Kate Zambreno, Ada Limón, Leah Lakshmi Piepzna-Samarasinha, Jane Hirshfield, the list goes on.

Fill in the blank: 

“A perfect meal should… foster connection.”

“It’s not a dinner party without… good conversation and someone spilling or breaking something.”

“Every cook should know how to… season with confidence.”

The post Rebekah Peppler’s Parisian Dinner Party Is the Only Way We Want to Entertain appeared first on Camille Styles.