When we showed up at the Carroll’s Joshua Tree home for a mid-week dinner party, Alison was in the midst of butterflying a chicken. Though her vibe said “laid-back host,” the menu itself revealed a deep knowledge of cooking—she moved about the kitchen with the intuitive approach that only happens when you know what you’re doing. (Picasso’s “Learn the rules like a pro, so you can break them like an artist” sprung to mind.) The Carroll’s close friends Ryan and Calley Belli had driven in from Los Angeles for a visit, and we spent a peaceful afternoon pitching in around the kitchen island, playing with 6-month-old Bo, and finally, gathering around the table just as the desert sun set over the mountains. 

We all left feeling nourished, body and soul, inspired by Alison’s thoughtful approach to hosting and gathering. Read on for our interview and of course, all the recipes for the insanely delicious feast she prepared.

At home in Joshua Tree

A typical day in the life…

What informs your approach to food?

A small stack of go-to cookbooks. Weekly trips to the local farmers market. A lot of intuition and winging it! Cooking is one of the few areas I don’t overthink. I start yanking stuff out of the fridge without much of a game plan, and meals just sort of come together. I sometimes go deep in learning a new technique like gluten-free baking, cooking over a fire, or using a Japanese donabe.

When I think of our culinary life in Joshua Tree, it involves a cornucopia of incredible citrus, dates, pomegranates, and Persian cucumbers—all from the local farmers’ market during California’s winter months. During our summers in Maine, we live on a working waterfront, so it’s a lot of lobsters and fresh catch from our fisherman neighbors , oysters from good friends who harvest them, wild blueberries and peak season tomatoes. We just built a new wood-fired oven in the backyard, so this coming summer will be the season of wood-fired oven experiments. 

We’re major Wonder Valley fans. How did the brand come to be?

Jay and I started Wonder Valley in 2014 out of a spare bedroom. I had previously worked as the marketing director for the California Olive Oil Council, an incredible role that involved overseeing our professional olive oil taste panel for the annual certification of all 400+ California extra-virgin olive oils. The role exposed me to the absolute best authorities and resources on domestic olive oil, and we still work with mentors I had from that time.  

We saw an opportunity to bring olive oil to a new audience and start a conversation about “extra virgin,” celebrating the quality of oil we produce here in California. We launched the brand and sold out of our first harvest within a month. We have a really unique approach to olive oil in that we pick our fruit rather green which gives us this really wonderful, robust oil that is just brimming with antioxidants and omega-rich fatty acids. A few years after launching the brand we started to use our olive oil in homemade face oils. It was absolutely transformative to the quality, radiance, and health of our skin, particularly living in this high and dry desert. That lit the match for our growing skincare line, all formulated with our olive oil as a hero ingredient.  We feel lucky to be in this unique position to talk about the importance of internal health for external beauty, and to offer products that support a more holistic approach to wellness. 

Tell us about your Joshua Tree home. How did you find it and what’s your favorite part of the space?

Jay and I bought this home in 2015 after about a year of looking. This neighborhood is where we wanted to land due to its proximity to the national park and 360 degree views of boulders and mountains. While driving around we noticed this small homestead with crumbling pink stucco and some boarded up windows. We heard it hadn’t been occupied for some time, so we tracked down the owner’s address and wrote a letter asking if they would be interested in selling, knowing it was likely a long shot. A few months later we closed on the house! 

At the time, we were living in LA and thought this would be our weekend home, but quickly became enamored by the expansive views of our new home and the process of fixing it up. With an optimistic DIY attitude that overshadowed our steep learning curve, we renovated it over the next couple years while living on site in our 1950’s blue Vagabond trailer.  

My favorite part of the house is our dining room, which was previously boarded up and divided into two small shag carpeted bedrooms. It feels like you’re hugged by the mountains on all sides with a little slice of snow-capped San Gorgonio mountain in the distance. 

We launched Wonder Valley just a few months before moving here. This home has given us the space— physically, mentally, and financially—to grow a business with a lot of care and without compromise. 

Walk us through a typical day at home.

The day usually involves some calls and working with our team, which is based between LA and Joshua Tree. Sometimes we’ll work together in person out of our VW HQ studio here on the property. It always involves some time outside—ideally a walk with our dog, Lefty, into the trails behind our house.

This time of year, I usually end my day with an outdoor shower when the stars are just starting to come out. It’s absolutely beautiful to stargaze from a hot shower out in the open desert, and I’ll bring one of our candles out to illuminate it.

We have an outdoor tub too, and I’ve been bringing Bo in for a bath time during the afternoons. We cook most of our meals at home: simple, healthful meals, made quickly, mostly with produce from the farmers market. Sometimes at night we’ll screen a movie, sometimes we’ll  have friends over, staying in our vintage trailer which now serves as the guest house. I always read in bed until I fall asleep. 

Right now, we have a 6-month-old baby girl named Bo, so our days are a bit unpredictable. Mornings usually start with a shot of olive oil and a pot of tea and a big breakfast for me. Sleeping next to a baby is new. Often I need a little extra time in the morning to come into the day.

Bo seems to really enjoy watching me do my routine in the morning and which is at a delightfully unhurried pace. That routine starts with  Oil Cleansing, perhaps a face mask or some gentle exfoliation, always a Gua Sha. I finish the routine with a dropper of our Wonder Serum which makes me instantly feel refreshed – my skin plumped, well-hydrated and glowing.  I transition from my robe and usually wear a jumpsuit (from my line alsbigdeal.com), which is easy to zip on, comfy to wear while working from home, and easy to breastfeed in. 

Casa Zuma Sharing Platter

Handmade in Los Angeles by our friends at LA Clay, this high temperature glazed stoneware platter is made by hand and versatile for salads, grilled chicken (and chocolate chip cookies!)

Get on the waitlist.

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Madre Linen + Wonder Valley Napkins

Napkins made in collaboration with our friends at Madre Linen. They source the most beautiful linen fabric with such a perfect color palette, it feels like an instantaneous heirloom.

Set of 4 Linen Napkins, $90

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Casa Zuma Salad Bowl

This beautiful handmade wood salad bowl is on our dinner table almost every night, filled with whatever leaves and veggies are in season topped with a drizzle of quality olive oil.

Handcrafted Wood Salad Bowl, $92

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On hosting and gathering

How Alison and Jay bring people together…

What does a great gathering look like for you?

We like to host. I think this was something we both had in common when we came together. I love the trips to the market, coming up with menus and spending a long day cooking. Jay makes our home feel great with floral arrangements, a great playlist he’s made, and a beautiful table setting with incense and candles burning. We both like to grill, sometimes on our small yakitori grill or sometimes on the big outdoor wood-burning grill. There are great trails beyond our home, so we usually take a walk before the meal with a cocktail in hand. 

Get Alison’s recipe for Carrot, Kumquat, and Golden Beet Salad.

What are some products you love for the table?

Our new napkins made in collaboration with our friends at Madre Linen. They source the most beautiful linen fabric with such a perfect color palette, it feels like an instantaneous heirloom.

Kevin Willis for Commune Votive Holders. Our friend and desert neighbor Kevin Willis makes these fantastic perforated ceramic votives and lanterns for candles.

La Soufflerie Glassware. Any glassware by La Soufflerie. It’s all beautiful. We have a pair of the Verre Tete glasses that are shaped like heads

 What’s your must-have cooking tool?

A sharp knife. It’s the most used and essential item, and it should be sharp and feel good in your hand. I personally use a 9” Japanese chefs knife. When my knife is sharp, I feel like I can do anything in the kitchen. Working with a dull knife is like dancing with two left feet. 

Get the recipe for Alison’s Simple Potato Salad with Smoked Chile Aioli.

What are your favorite cookbooks?

The Canal House books. They have a few books out and they were some of my first cookbooks that I bought for myself when I was 20. They are written by two women who have a restaurant and studio not far from where I grew up in New Jersey. I find their food exciting, timeless, honest and delicious. 

The Cannelle et Vanille cookbooks. Aran has given me the ability to bake gluten-free. It’s absolutely empowering to turn out beautiful sourdough loaves, perfect tarts, homemade bagels, and baguettes, all gluten-free. 

Nancy Singleton Hachisu’s books for Japanese cooking, particularly Japan by Phaidon. 

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

Miso, preserved lemons, capers, spicy mustard, yuzu kosho, a kraut or kimchi. 

What scares you about entertaining and why?

Doing the dishes! 

Your signature dishes for gatherings?

Grilled avocado with yuzu kosho to start, and vanilla ice cream with Wonder Valley Olive Oil and sea salt to finish. Both are extremely simple and incredibly crowd-pleasing. 

Your go-to weeknight meal to eat at home?

Roast chicken is a staple here—it’s the gift that keeps on giving. This usually starts with a whole chicken roasted with some herbs, lemons and garlic. I’ll make a pan sauce with it over vegetables and rice. Then we stretch it out with some leftover salads, sandwiches and a stock from the bones. 

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

Taco night is pretty fantastic on a budget, and no one’s ever mad about it. It’s easy to stretch braised meat and go heavy with beans and vegetables. Everyone gets to make their own plate, which is helpful if they have dietary issues. It’s also a condiment game; make a chili oil, salsa, guacamole, salsa verde. We buy a big bag of Maseca corn flour (available at most food stores) and make tortillas by hand with a little press. It really elevates taco night and also gets all your guests involved rolling, pressing and frying tortillas. 

Get the recipe for Alison’s Italian Salsa Verde.

The perfect dinner party playlist includes:

Good music! Our music tastes encompass a lot of styles, genres, and eras. Here’s a favorite we use a lot. It was made for the opening of our bar La Reina, in Santa Fe, a few years ago.

Go-to centerpiece:

A bottle of Wonder Valley olive oil. An empty bottle makes a great candlestick or flower vase. 

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

Don’t swim upstream. If something’s not working (someone bailed last minute, a dish burned, everything is taking an hour longer), just roll with it. No one will remember or notice it anyway, but everyone will feel the stress radiating off of their host if you let it. 

Get Alison’s recipe for Gluten-Free Citrus Cake with Strawberries and Cardamom Coconut Cream.

Dream dinner guests?

John Waters, Ramdane Touhami, Helen Nearing, John Prine, Dolly Parton, and Sade. 

Fill in the blank:

A perfect meal should …

Leave room for spontaneity and improvising. And unique condiments! 

It’s not a dinner party without …

Music! 

Every cook should know how to…

Make a balanced vinaigrette for a perfect, simple salad.

The post A Desert Dinner Party with Wonder Valley Founder, Alison Carroll appeared first on Camille Styles.

A central part of all of this is food culture—the French love food to a degree that borders on obsession, and the ability to appreciate it is a nonnegotiable. Which is why my friend, celebrated food writer and stylist Rebekah Peppler, has spent the past several years of her career living in Paris and traveling throughout France, telling stories and sharing secrets behind French food. Her newest book, Le Sud, shares the food, drink, and lifestyle of the South of France—a place that’s long captured my imagination (and that I’m finally visiting with our family this summer!)

“The thing is, all the clichés you’ve heard about the south of France are true,” says Peppler. “The light takes on new forms by the hour, casting beauty on the simplest pleasures.

There are open-air markets bursting with sun-ripened produce; the surprisingly loud, surprisingly comforting surround sound of cicadas in late summer; acres of olive trees, lavender, and sunflowers; cliffs that drop into salt-heavy turquoise coves. And the food? It’s not overrated. The figs, the ratatouille, the aïoli, the crispy panisse, pissaladière, braids of garlic, Provençal melons, an overwhelming variety of local cheeses, actually good tapenades, and all the rest.

Peppler notes that this is the part of France where the French themselves holiday. “It is where throngs of Europeans descend for summer vacances—doing their best French cosplay while lounging, flirting, apéro-ing in the sun. American in Paris, yes yes sure, but the south is no stranger to American expats, of which I am just one in a steady line.”

Cheers to French Girl Summer

If you think of French food as fancy or fussy, these recipes are not that. Instead, these are simple meals cooked from the freshest ingredients at home in Provence or on a picnic blanket on the Côte d’Azur. The places where the French themselves holiday, “lounging, flirting, apéro-ing in the sun.” So, what better way to welcome summer than by cooking like a French girl on vacation? Whatever your travel plans are for the months ahead, cooking a meal from Le Sud is the perfect way to escape to a golden-lit reality. And you might as well invite a few friends to join.

Read on for your South of France dinner party menu from the pages of Le Sud—and be sure to grab your copy and romanticize your cooking all summer long.

Le Sud by Rebekah Peppler

$31.99 at Target

Rebekah Peppler’s Menu for a South of France Dinner Party:

La Grande Plage Cocktail

This is the spritz to make when you’re by the sea (or want to be) and desire something lightly bitter and bubbly and giving sunset in a cup.

Whole Roasted Fish

“For the most ease, ask your fishmonger to clean and scale whatever is freshest and make this version, prettily stuffed with lemon slices and a simple pistou,” says Peppler.

Bendita Entre los Melones

Literally “blessed between the melons,” this recipe title is inspired by a Spanish saying, “bendito entre las mujeres” or “blessed among the women.”

The post How to Cook Dinner Like a French Girl on Holiday appeared first on Camille Styles.

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.

That sort of humble and curious collaboration was on display last month, when Heidi Baker, founder of sustainable womenswear brand, OZMA, gathered friends and family for an al fresco backyard celebration at her Los Angeles home. The entire evening was grounded in Baker’s organic, wabi sabi ethos, with the surrounding oasis serving as a haven for the like-minded community of creatives from near and far.

And while many of us host and gather simply for the joy of sharing good company, conversation, and food, there was also a through-line of intention woven into the evening Heidi crafted. Just as her designs balance refinement with an understated sort of elegance, all components of the gathering drew upon a new understanding of luxury that’s steeped in simplicity and imperfection.

Heidi Baker on the Art of Gathering

As we spoke with Heidi Baker about where the creative stimulus for her brand and lifestyle comes from, it’s evident that she lives every day open to the learnings and guidance all around her. From her favorite cookbooks to “recipes” she’s garnered from friends over the years, every day, Heidi puts herself in the path of inspiration—ready and willing to learn from what comes.

Ahead, our conversation dives into the happenstance details that connected Heidi and her partner with their gorgeous home, her go-to dishes to serve for any gathering, and how she’s living each day with an effortless sort of ease that nonetheless feels special, treasured, and entirely her own.

On the menu

I was lucky enough that my friend [LA-based chef, recipe developer, and food stylist] Chloe did the cooking at this gathering for us.

Her gorgeous menu was:

• boquerones in vinegar over romesco 
• anchovies with citrus
• blistered snap peas & black salt 
• gildas
• potatoes with aoili + chives 
• chickpeas with tomatoes, basil aioli + sherry vinegar
• fried olives stuffed with herbed ricotta
• greek salad
• tomato galette 
• smoked trout dip with trout roe + chips 
• assortment of tinned fish 
• mojo dip with crudités
• ajo blanco dip with crudités

How did you learn to cook?

By doing a lot of eating and a lot of experimenting in my own kitchen. When I lived in San Francisco, I saw for the first time that cooking incredible food can be simple and fun. I had friends who were in the industry there, who I watched whip up the most incredible, but uncomplicated meals by heart. We used to have epic potluck parties, so I found recipes that weren’t too daunting and pushed myself slowly outside of my comfort zone.

The more I cooked, the more I trusted myself to only use recipes as a general guideline for a dish and let myself play around with my own ideas or substitutions. I got confident in intuitively knowing how to make great-tasting food. I’m still learning and playing and I love it. 

Florals by: Offerings

Wonder Valley Olive OIl

$36

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What informs your approach to food?

Simplicity and ease. I stick to things that require a short list of simple, whole ingredients.

How did OZMA come to be?

I started OZMA with my good friend, Mariah, in 2015. I’d worked for a few companies as a designer and I struggled to find much purpose in creating endless seasons of product for large brands. I wanted a feeling of excitement and creativity again, so I asked Mariah if she wanted to start a project with me. The idea was to create well-made clothing that traveled well and grew more beautiful with age.

She and I were both avid travelers and, aside from our vintage, we were missing the quality-driven, unique but non-precious or overly-designed pieces that we could truly live in. OZMA has evolved in style quite a bit since 2015, and soon after, Mariah went to pursue other projects and adventures. But that original inspiration still stands. OZMA is a name that we felt perfectly personified our woman: confident and free.

Tablecloths and napkins by: Madre Linen

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

I live in a 1920s cottage in Eagle Rock, Los Angeles. We bought our house in late 2019, after unexpectedly needing to move out of the place we were renting. After a few months of a semi-desperate and disheartening search for a home, on a whim my partner, Dustin and I stopped by the open house on the way to the airport. We walked through the house together and in the backyard looked at each other and excitedly confessed that we thought it had potential. We put in our bid that day, me sending off our ‘please let us make a home here’ letter, just as the airplane was about to take off.

Outdoor space is really important to us, and this house is on a pretty big lot for Los Angeles. The backyard was a mess, with brick pathways that didn’t make sense, a creepy structure made of sheet metal, a tear-down garage with no door, and even a homemade concrete water feature.

Getting the backyard to be the inviting space we imagined has been our only major house project so far, and has definitely become my favorite part of our home. We were lucky to have had our friend Nicole at NKLA do the landscaping for us, and family help fix up the garage to a home studio and working storage. There’s a lot of love in the space as well.

What does a great gathering look like for you?

People I love smiling and having fun. A great gathering is about just relaxing and enjoying each other’s company. A good spread, great music, fun friends, and lots of laughs.

Wine by: Nomadica 

Walk us through a typical day for you.

I have a tiny human alarm clock, my 8-month-old son River, who wakes me up every day at 6 or 6:30 a.m. Each morning after feeding him, I take River, my coffee, and my dog Blue for a walk to our neighborhood park. For breakfast, I have a green smoothie or some yogurt with berries and granola/almonds/coconut… or some mixture of crunchy things.

I work at home often, so my getting properly dressed for the day sometimes happens at 9 a.m., sometimes at noon. I always go for comfort—99% of the time it’s OZMA and/or vintage. Right now, I’m rotating between our Juno Pant and Field Pant, plus a bodysuit or one of our raw silk t-shirts. 

Scoop Top

$158

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Juno Pant

$238

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Field Pant

$268

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Depending on whether I’m at my home studio or our studio in Frogtown and what time in the season we’re at, each work day can be super different. Last week, I worked on coordinating our winter shoot in Tofino, organizing a photoshoot happening this week in Biarritz for this coming summer, and choosing yarn for next fall’s sweaters. We’re planning our journals and events for fall at the moment now too, so I checked in on how those are moving along.

I keep my work day as short as possible so that I can spend time with River. Life is very simple and sweet at the moment with him. We play at home in the afternoons and walk Blue again at night, then make dinner as a family and go to bed very early. 

What products do you love for the table?

Ribete Mug by Perla Valtierra

Beautifully made with a unique and playful squiggle handle. Looks cute on my kitchen shelf and makes my morning coffee feel extra special.

Ribete Mug by Perla Valtierra

$44 (reg. $58)

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Duralex Picardie Glass

Classic short tumblers that are great for everything. I use mine for water, wine, and ice cream. They are super durable and stacking, which I love in particular for hosting. I can bring 10 glasses out to guests in one hand and at the end of the night they are so simple to clean up. 

Duralex Picardie Glass

$5.95

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Mismatched Vintage China

The majority of my tableware is a lifelong collection of random things gifted and thrifted. My all-time favorite dishes are the one-off pieces of china that I thrifted years ago when I lived in San Francisco. They’re now half-cracked and chipped, but I still love them the most. 

Mismatched Vintage China

$23.99

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What’s your must-have cooking tool?

My Wüsthof chef’s knife. Because it’s simply too frustrating to cook without a really good sharp knife.

Gourmet 8″ Chef’s Knife

$100

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What are your favorite cookbooks?

Jerusalem by Yotam Ottolenghi. You can almost taste the images on each page. Everything in this book has such big, beautiful flavors. 

Tender by Nigel Slater. Great for finding comfort food for colder months and organized by vegetables, which is fun if I have something specific in mind from the market or in my garden.

The Chez Panisse Menu Cookbook by Alice Waters. Her recipes feel like short lessons in cooking which I really love. But most of all, I appreciate Alice Waters’s approach to food in its emphasis on simplicity and local, quality, ingredients. 

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

Yogurt, flat-leaf parsley, lots of berries, aged Gouda, a half-empty bottle of Gamay.

What scares you about entertaining?

I’m cautious about being too busy cooking that I won’t get to actually enjoy my own party. It’s happened to me in the past where I didn’t prep ahead of time or made a complicated meal and then I ran around the whole time stressed and didn’t really enjoy my guests. So now I’m hyper aware of the possibility and make sure I avoid making that mistake again!

Your signature dishes for gatherings?

I’m not sure that I have a signature per se, as I go through phases of what I’m liking to cook, but a few of my current go-tos are:

Dandelion green salad with radicchio, parsley, shaved parm, and a dressing of EVOO + either anchovy or preserved lemon. Finished with a dash of chili flakes, pepper, and Maldon [salt[. My friend Helen made it for me once and I don’t know if I make it the same, but in my head, it’s her salad. It makes a great simple meal with just rice and grilled meat. It’s become my go-to salad for sure.

Kofta kebabs with a Mediterranean spread of tzatziki, babaganoush or hummus, muhammara, homemade flatbread with za’atar, tomato, cucumber, and herb salad—or some variation of dippable and fresh things. This takes a little bit of prep, but it’s fun to do and most of the dishes are really easy to serve at room temp or pulled out of the fridge at the last minute.

Salmon and Mushroom Donabe with rice. This I reserve for a smaller group of girlfriends usually because only so much can fit into one donabe, but it’s really tasty and feels special.

Your go-to weeknight meal to eat at home?

Broiled salmon with yuzu kosho, brown rice, and sauteed kale with mirin and soy. Other than the rice, it’s incredibly fast, and fool-proof.

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

Host a potluck or delegate dishes for your friends to bring! Potlucks are super fun and everyone feels involved.

The perfect dinner party playlist includes:

Something jazzy, something folky, something Brazilian.

Go-to centerpiece solution:

Cut stems and branches from my yard.

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

Never make a complicated meal or a first-time recipe for a dinner party.

Dream dinner guests?

All of my closest girlfriends who live far away.

Fill in the blank:

A perfect meal should: be enjoyed and never rushed.

It’s not a dinner party without: cheese.

Every cook should know how to: improvise.

The post “Cooking Incredible Food Can Be Simple and Fun”—Heidi Baker on the Art of Gathering appeared first on Camille Styles.

Each of Maman’s locations across the east coast boast interiors that nod to the rustic elegance of French décor. Brick is left exposed, the seating is humble, and mismatched—but wonderfully coordinated vintage vessels hold slices of quiche and warm, flaky croissants. Verdant, flourishing arrangements dot every surface and even take-away coffee cups are adorned with Maman’s signature floral touch. All of it is a nod to the beauty, focus on aesthetics, and emphasis on community that Elisa has brought to light.

And while other creatives aim for a distinct work-life balance, Elisa can’t help but bring her eye for interiors, love of florals, and culinary prowess home. Whether it’s a weekday evening with her husband and two young boys or a more formal Saturday night gathering, it’s with a paradoxical ease and attention to every detail that Elisa weaves together the intimate experiences taking place in her NYC loft. And she does all of it—baking, entertaining, helming a business, being a mother and wife—happy to entertain whatever comes her way.

Maman Co-founder, Elisa Marshall, on What Makes a Memorable Gathering

What informs your approach to food?

Simple, good ingredients and beauty will be my first two approaches when it comes to food. I am a strong believer that less is more when it comes to recipes and if you find top-quality, pure ingredients it can really enhance and even simplify your dish. Something as simple as beautiful roasted vegetables with fresh herbs or crudités with some homemade dips are not only delicious but can be styled beautifully too! 

Presentation and the setting to me is equally as important. Everything tastes better when served on a pretty plate is my motto and beautiful presentation leads to a tastier meal. I love thinking outside of the box when it comes to food presentation and serving items in unconventional ways. Serving dessert in assorted vintage wine glasses, or crudités in individual champagne coupes—it allows me to be more creative working with what I have at home and adds a fun wow moment for your guests.

How did Maman come to be?

Before I opened Maman, I felt that I was doing a little bit of everything, but nothing wholeheartedly. I had a 9 to 5 job in PR and marketing, wedding planning on weekends and had a side hustle catering sweets along with interior decorating—all of which were things I loved and was so passionate about. When looking for a ‘career’ in my early 20s, nothing spoke to me as I wanted a job that encompassed everything I loved.

I wanted to create a world for myself where I could combine all my passions: food, baking, coffee, interior design, branding, events, friends, and family. There was really no job like this that I could find, so I knew I had to invent it.

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

We are currently living in a beautiful artist’s loft in Soho where we have ample space for entertaining. We were fortunate to find this spot during Covid, when it was a vacant commercial space in need of some love and TLC. After some light construction and putting up some walls for bedrooms to create a more comfortable environment for our two little boys (Yves, 3 and Rêve, 1), it became the perfect spot for our family and dog (Crumpet) to run around in, for out-of-town friends and family to come stay, and of course, the best place to entertain!

We love the open concept, and I couldn’t imagine living in a space with walls ever again. We have had fun creating ‘rooms’ within the space creatively using furniture, all of which lends themselves to the ideal setup for entertaining. Upon arrival, you enter into a beautiful living room space, perfect for canapés and cocktails, followed by our dining room table, and then a fun lounge space complete with a vintage foosball table for after dinner playtime. Our industrial kitchen spans across the side wall of the home and we added in shelving and an island to make it more homey and a small dining nook for the kids as well. 

My favorite space in the home is our dining room complete with a beautiful china hutch to house some of my many entertaining pieces along with my vintage barnwood table—both of which were Facebook Marketplace finds. I also have a beautiful DIY light fixture above the table that was an old paper mache visual display from the Free People store around the corner they were getting rid of. I purchased some lighting hardware and paint and turned it into something really beautiful. It’s one of my favorite details in our home. (And it cost me under $100.) 

Get Elisa’s Recipe for Rose & Elderflower Lemonade

What does a great gathering look like for you?

The recipe is simple:  good food + good company + a beautiful setting.

Walk us through a typical day for you.

I am fortunate that no day is ever the same, so my routine is far from normal these days. But the one thing that I can (unfortunately) guarantee is my 5:30 a.m. wake up, thanks to my 1-year-old son Rêve. I created a little play nook in my bedroom so we can get a little extra time to relax, check emails, cruise Instagram and Pinterest before we start our day.

From there, it’s typically looking after both kids, getting them prepped for the day and fed, followed by getting myself ready, if there is enough time. My work morning always starts with a coffee (large Americano with a splash of milk in a pretty cup of course) and will vary from store visits to emails or meetings in our office or sometimes working from home while juggling my two kids. There is never a dull moment and my day-to-day is far from routine.

During the evenings, I try to end my day as early as I can to ensure I am able to get home and spend quality time with my boys and husband (who is also my business partner, so much of our quality time spent together is also throughout the day). We always cook together as a family and will only order out or go out about once a month.

My son loves cooking and baking and has his own cooking channel on Instagram within our Maman account called ‘Yves Saint Croissant’, where he cooks through our cookbook. So, he has had a lot of practice and has better kitchen skills than many friends I know! Not only is this fun for him, but it entices him to eat better and be more adventurous when I get him involved in the preparation. Most nights I give him tasks that are age-appropriate like plucking the cilantro leaves, washing the vegetables etc. (Though, to be honest, some nights I give him an iPad and make the quickest thing I can find!)

Following dinner, we wrap up our day with bath time, story time, and bed time, which some days goes smoothly and others take hours! When lucky, my favorite pleasure is getting into bed early once they are asleep, enjoying a glass of red wine, and browsing Pinterest for fun ideas and inspiration or online shopping, of course! 

What are products you love for the table?

When it comes to the table, I love to keep my settings full of personality and creativity. Like the food, nothing is too contrived or uptight. I love pulling pieces from all over my home to work within my tablescape’s color palette or theme and then add elements inspired by the season. Gorgeous food is a must-have, but when combined with beautiful florals and acquired eclectic treasures, it adds a new dimension of interest and can make any table Pinterest-worthy.

Vintage Dishware

We don’t all have a 12-piece setting of perfectly-matched porcelain. The secret to making your table and dinnerware not look like it was pulled together from a garage sale (even if it was!) is to find a unified theme. 

When it comes to plates, stick with a uniform color/pattern. My favorite collection at home is mismatched green-and-white florals (a nice change from my blue and white world at Maman). I’m always looking for sage green and florals. From there, it will all fall into place for a beautiful table. If you are looking to start a vintage collection of your own, start with salad plates. Using your daily white table settings with a fun mix-and-match salad plate on top is a great way to add some visual interest. My go-to, secret place for table settings (where we also buy much of our beautiful settings at Maman) is Replacements. You can search by any theme and price point and have fun curating a collection of your own!   

With regard to glassware and silverware I use the same rules. My common theme with glassware is approximate size and etched florals, and I will pick up individual pieces that catch the eye.

These tips keep will keep your setting fun, playful, and not too contrived. And most importantly, if you are a vintage lover like myself, it always gives me reasons to shop and buy more things!

Olive Oil

Great finishings for food is always something I have on my table and will invest in. From salts to olive oils, these small pantry essentials can help enhance any dish. My current favorite is the Heritage Extra Virgin Olive Oil from Flamingo Estate. The peppery bright taste gives you a nice kick in the throat and it’s versatile enough to use in cooking and as a finishing oil as well. Not to mention the beautiful bottle that blends in with any place setting. 

Flamingo Estate Heritage Extra Virgin Olive Oil

$48

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Flowers

Flowers are an essential way to add organic, natural beauty to any space. For this gathering, I had help from Leatal Cohen of Pic & Petal who did a beautiful job incorporating found pieces to display her gorgeous blooms. Grandma’s old teapot with the broken lid or those cute glass yogurt containers that are too painful to toss could each be the perfect floral vessel. Leatal opted for the recycled yogurt glasses and the resulting look couldn’t have been more beautiful.

What’s your must-have cooking tool? 

I am currently loving my Our Place pots and pans. They are the most versatile piece in my kitchen and perfect for boiling, sautéing, frying, steaming, and so much more. They’re also really beautiful on the countertop or served directly on the table.

Our Place Cookware Set

$339 (reg. $565)

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Get Elisa’s Recipe for Kale Pea & Ricotta Spread

What are your favorite cookbooks?

(Selfishly) I love Maman: The Cookbook as it’s a compilation of all my favorite recipes including some of my passed-on family recipes that I have been keeping for generations. It is approachable for beginners along with some more complex recipes for the kitchen savvy, and it offers over 100 recipes of delicious treats both savory and sweet to take you from breakfast to dessert.

Maman: The Cookbook

$17.59

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My other favorite cookbook is The Yellow Table by my dear friend Anna Watson Carl. Everything in this book is so easy and approachable and includes some of my most delicious recipes and go-to weekday meals. (A must-try: salted butter pecan shortbreads.) She was a big inspiration when I started writing my book and mentored me through the process. 

The Yellow Table

$32.41

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

• Milk. My two baby boys are obsessed with it and are constantly going through jugs daily so you can always find that in our fridge. 
• Fresh herbs. Always a staple in our home. Ideally potted, but otherwise you can find them in the fridge drawer. They are the easiest flavor enhancer to any dish.
• Cheese. Having a French husband, our fridge is always filled with an assortment of cheeses. My children are also obsessed and it is the only foolproof food for my 1-year-old. Pasta and pizza are also weekday staples in our home, so it never goes to waste. I always love having extra on hand for unexpected guests to pull together a quick cheeseboard if needed.  
• Berries. With a toddler and a baby, fresh berries are a staple in our home. I always try to pre-wash them and store in food storage containers in the fridge for quick access. 
• Pickles. I am a huge fan of pickled anything and definitely have more of a salty/sour palate as opposed to sweet. These are my favorite cheats to enhance any dish. I love also using remaining dill pickle juice as opposed to vinegar to make my dressings and add picked onions to everything from eggs to avocado toast. 

What scares you about entertaining?

Not being ready in time! I always spend far too much time setting the table, cooking, styling, and preparing the house—more often than not, looking like a hot mess when guests arrive! My new entertaining rule I’m trying to implement is to do as much as I can the day and night prior and making sure that I give myself ample time to get myself ready first. Your guests are much more understanding and willing to come in and assist you with putting the dressing on the salad and kitchen tasks in preparation for dinner as opposed to helping you get dressed and putting on your mascara! 

What are your signature dishes for gatherings?

As mentioned above, I always opt for dishes that I can prepare in advance or require little prep the day of to leave more time for the fun things like styling and setting. One of my favorites is our tiramisù, from Maman: The Cookbook.

This tiramisù is ideal for entertaining because it’s super simple to prepare and is best made in advance—it actually tastes even better the next day. (If you have the willpower!) It’s a fun twist on the classic recipe, where we swap the traditional ladyfingers for chunks of our signature nutty chocolate chip cookies. However, you can also use any homemade or store-bought chocolate chip cookies. (If they are particularly sweet, you may need to pull back on the sugar.) 

I love preparing these in beautiful stemware for that extra wow factor on the table and using clear glass as you can also see the layers!  

Get Elisa’s Tiramisù Recipe

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

Shop your home first. Who says teacups are just for tea? Cups and saucers can double as dessert or fruit bowls, while vintage glassware and teapots offer unexpected ways to serve hot soup. Many items you own likely have multiple uses, plus you get to bring life back to those rarely used, sometimes sentimental pieces. 

Florals can also become very costly. Instead of a classic bouquet or contrived centerpiece, a fun, impactful arrangement can start with things you have around your home. Maybe grandma’s old teapot that has a broken lid, or those cute glass yogurt containers that are too painful to toss will be the perfect vessels for your flowers.

My favorite vases are my collection of assorted old glass bottles. I use them for simple seasonal stems. This creates height, dimension, and personality—and is much more cost-effective than buying bouquets. Oftentimes, plants and herbs can also make for great tabletop decor. They can be more cost-effective and can last much longer than fresh cuts. Having slim vases along the length of the table rather than a couple of large arrangements is also more practical if food is served family-style on the table.

Favorite question to get to know someone?

“Tell me about your perfect day.” In getting to know someone, I think knowing what they are passionate about can say a lot about them and it’s a great way to kick off broader conversations. 

The perfect dinner party playlist includes:

Ray LaMontagne, Otis Redding, Michael Bublé, and Taylor Swift.

Go-to centerpiece solution:

While flowers and foliage are beautiful to look at, and I always ensure they are a focal point of my table, edible centerpieces can be are as much about making an impression as creating an interactive experience for your guests. Crudités, charcuterie, and cheese platters are staples of the French table and if you add mini tartines, sandwiches, or quiches, you can create fuller, more eye-catching spreads that are perfect for grazing.

For those with a sweet tooth, turn your desserts into a centerpiece. After hours spent in the kitchen, you should relish the beauty of the food you have prepared by setting it on the table to be admired. A beautiful cake adorned with some fresh florals can not only save on centerpiece costs, but can make a beautiful focal point. Some simple florals or berries arranged on or around any sweet treats will enhance them, quickly making them centerpiece-worthy.

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

Throw out any rules you may have heard about table decor and place settings—unless you are hosting the royal family or your uptight grandmother, of course. Instead, have fun and use your imagination and get creative. Repurpose an old basket with a drinking glass to make a vase, mix and match your cutlery, and don’t be afraid to think outside of the box when it comes to entertaining. Your friends are more likely to appreciate your home-cooked food and creative details rather than whether or not the water glasses are three inches above the knives and you have a perfectly-matched 8-piece dinner set.

Dream dinner guests?

Martha Stewart, Blake Lively, Taylor Swift, Paul Rudd, and Michael Bublé.

Fill in the blank:

A perfect meal should: be enjoyed in good company.  

It’s not a dinner party without: wine!

Every cook should know how to: not take themselves too seriously.

Words I live by: “I am going to make everything around me beautiful, and that will be my life.” — Elsie De Wolf

The post Buttery Croissants and Flowers, Always—How the Owner of Café Maman Weaves Beauty Into Her Every Day appeared first on Camille Styles.

I feel lucky to call Ajiri a friend, and I’m just as thrilled that she’s sharing her POV with the world through her new book, Joie: A Parisian’s Guide to Celebrating the Good Life. When Ajiri came to Austin a few weeks ago, I invited a few ladies for a backyard apéro to celebrate her stunning new book. Scroll on for the simple but stunning snacks we served, plus my interview with Ajiri on what makes a truly joyful gathering.

Cara Cara New York Angela Top (on Ajiri)

WIth a cropped body and adjustable plunging neckline, this is a romantic twist on the classic button-down.

$295

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Jenni Kayne Pony Hair Mule

These sleek pointed toe mules elongate the leg in a cheetah print that’s practically a neutral.

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How did your new book, Joie, come to be? Give us the backstory.

In January of 2020, I was celebrating my 40th birthday in New York City with old friends, and I realized how much I had changed since moving to Paris. What was important to me had slowly morphed into a different version of myself that was only noticeable to me when I left my adopted home country. It had been a few years since I had traveled back to New York, so I hadn’t really thought about it before that milestone birthday celebration.

Three months later, France went into a full lockdown and we could barely leave our homes. Gatherings were abolished, and we lived under a nationwide curfew. In the beginning, I felt very depressed and was faced with so many emotions about the state of the world and life. I wrote a blog post titled A Case for The Good China, that shared how my mother always waited for a special occasion to use her beloved wedding china. After she died, I realized that she never got to use it. It struck a chord with many readers who were similarly confined to their homes.

Why do we wait to use the good china? Why do we wait to do things that bring us joy? Why do we feel guilty or restrict ourselves from experiencing joy daily?

The saying “tomorrow is not promised,” felt so immediate.  I realized that my life in Paris pre-confinement was full of little moments of joie—and I had learned it from living amongst French people. The response from that post inspired me to explore this shift, and I started a deep dive into what joie de vivre really meant and how we can all access it more often.

These beautiful blooms were designed by Stems Floral & Event Styling.

What informs your approach to food and gatherings? 

I live by Dr. Maya Angelou’s quote, “I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” 

This is what I always keep in mind when I plan a menu, because I have a tendency to overdo things with grand showy ideas or too many recipes. This quote steers me away from this mistake by keeping me focused on what matters—bringing people together. Of course, I never want people to leave my house hungry or dissatisfied, but with that in the front of my mind, I choose food that is simple, slow-cooked, or sourced.

“I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” 

What does “the good life” mean to you—and how has it changed since you’ve lived in Paris?

To me “the good life” is one where experiences, people, places, and relationships can be tapped into in ways that bring me joy. It’s not about money, affluence, what job you have, or your family heritage.

“The good life” is about joie de vivre, finding joy in life every single day no matter where you live… and not only on vacation! It’s a life where I recognize that joy is one of my top values and my North Star.

Before moving to Paris, I thought having a good life meant working for a good company or doing work that brought me a lot of money. And because someone taught me that “time is money,” I worked non-stop so that I could could  afford the “it” handbag, designer clothes and travel to all the best resorts or far away places. I thought these things would make me happy, and in searching for happiness in the wrong places, I couldn’t learn the art of finding true joy. 

Walk us through a typical day for you in Paris.

I love waking up before the rest of my family to have a little peace and quiet time with my tea and thoughts. I use this morning time to either flip through books for inspiration, read, write, practice calligraphy while listening to music, meditate, or stretch. This is one of my favorite times of the day because no one is awake to text or talk to me, and I never check my email this early.

After that, I spend the mornings shuffling around in my robe for as long as possible while helping the kids get ready and out the door. Then I either get dressed and take them to school, or Thomas does and I sit in my robe a bit longer to read and ease into my day. If I drop them off at school, I usually have a café with some of the parents before heading back home.

No two work days are the same. I might head to the marché for groceries and the flower shop to get props for photographing my antiques or a styled table setting. I might respond to emails, photograph a few things, then head out to meet a lunch date or eat at home. In the afternoon, I’ll find a café to sit with my computer. I love the variety—it’s what I need for inspiration and creation.

What are a few products you love for the table?

1. Linens are an easy way to elevate any table, and naturally, I have a closet full of Madame de la Maison linens in so many colors ready to mix and match.
2. I love having antique salt cellars that can be used for salt, but also for any condiment or sauce. Soy sauce and hot sauce, salt and pepper, ketchup and mustard, honey and nuts, dessert topping, etc… I could go on with combos and ideas.
3. Knife rests are an undervalued item for the table that I use for buffets and seated dinners. They help keep your utensils directly off the linens in between bites.

What’s your must-have cooking tool?

My grater and zester are usually tossed into my bag when we travel to stay at an Airbnb. I can use them to zest fruit, cheese, vegetables, potatoes, ginger and garlic into sauces or dressing, etc. Every rental doesn’t have a zester, but I find that I use it weekly and get frustrated when I don’t have it. 

Favorite cookbooks?

I typically don’t use cookbooks during the week, but I enjoy busting them out every now and then to experiment on a weekend when I have more time. These are my favorites:

All the Ottolenghi cookbooks because I know anything I cook will be packed with flavor. 

Momofuku’s first cookbook because I love making the Fried Chicken and the Bo Saam and it was one of the first cookbooks where I really tried and enjoyed challenging myself with the recipes. 

Smitten Kitchen cookbooks because all the recipes feel very approachable and delicious.

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

More condiments that any person should own! I always have various types of miso paste, Gochujang, Ssamjam, crispy chili oil, sambal oelek, bulldog sauce, harissa, wasabi, confit de onions, confit de figues, cornichons, capers, and anchovies.

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

Make it a potluck, but call it something else if that word takes you back to 1980s gatherings with too many casseroles. Assign your friends to different courses, take the one that works best for you, then set a beautiful table. It’s absolutely possible to gather with your people without feeling the stress on your finances.

Dream dinner guests?

Michelle Obama, Oprah, Zadie Smith, and Priya Parker. 

What are your signature dishes for gatherings?

I love to keep things simple, slow-cooked, or I just outsource. At my apartment, I will probably serve you a Bo saam, Ox-tail stew, Osso Bucco, roasted Provencal lamb, or an entire salmon with various side salads.

Or I will go with a big apéro-dinâtoire spread, which is basically tons of charcuterie, cheese and nuts, then I add something heartier so you feel full. It’s apéro and dinner all together.

Fill in the blank:

It’s not a dinner party without…

Someone changing up the playlist toward the end for impromptu karaoke or dancing. 

Every cook should know how to…

Outsource when he or she needs a break!

The post How Ajiri Aki Celebrates the Good Life appeared first on Camille Styles.

That’s certainly the case for Margarita Kallas-Lee and Phillip Frankland Lee, co-founders of the Scratch Restaurants group. We can appreciate the stunning complexity of the omakase at their nationwide Sushi by Scratch Restaurants locations and the thoughtfully curated 12-course tasting menu at Pasta|Bar. And of course, Margarita’s turning out edible art (re: visually stunning and flavorfully innovative treats) at her most recent, Austin-based venture, Wolf and Wheat. But Margarita and Phillip are also in on the truth: good ingredients deserve to taste exactly as they are.

On the Perfect Gathering

This humility and respect for quality ingredients play a key role in the duo’s success. It’s fancy, but approachable, cueing guests into the novelty of the experience while also welcoming them in. The response? An immediate cult following. Phillip and Margarita have experienced explosive growth over the past two years, now owning and running nearly 20 restaurant establishments across the country.

Because it’s not only their food, but the narrative the couple weaves into their work and dishes that has us captivated, we stopped by for a dinnertime gathering. What’s on the menu? Steak, of course, tomato salad, and to finish it off, Margarita’s strawberry cake with mascarpone creme. Come step behind the scenes with us of this Michelin star-studded couple’s success.

What informs your approach to food?

Phillip: At home, we have friends over to hang out. We love to cook, and so when we bring friends over, we want to cook and share with them. But it’s really about hanging out. At the restaurant, it’s about providing a service, an escape, and a great experience. We do that through the food.

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

Margarita: Phillip found it. We weren’t looking to move from downtown Austin, but Philip saw the home and we just kind of just fell in love with it. I was seven months pregnant. It was important for us to have an escape, and this property is just that.

Phillip: When we first moved here, we lived downtown on Fifth and Brazos, but our life is very hectic working in the restaurant industry, so we wanted somewhere with some land and a bit outside of town. We found an area where we had friends that offered a very peaceful and nice reprieve from the hustle and bustle of downtown, which is where we spend most of our days working.

Margarita: My favorite part and what made me fall in love with the house is the kitchen. It ties the whole house together, and it’s great for when we have family over. It just feels very open and comfortable, and we love to entertain.

Phillip: It’s a recent build so we didn’t do much to it. It was ready for us to live in. The way the house is arranged, it’s all spread out around one big living room, with an open floor plan. We have a big backyard, an at-home gym. a Morozko Forge cold plunge, a SISU sauna, a barbecue, and a pool.

What does a great gathering look like for you?

Phillip: Usually, we open a bottle of wine, cook a great piece of meat from Iron Table Wagyu (the same 100% full-blooded wagyu that we use in our burgers at NADC) and just hang out.

Margarita: For us, it’s fun to have another couple over or a group of friends and hang out, enjoy the jacuzzi, enjoy the fire pit on the back patio, and have a good conversation.

We also love hosting Friendsgiving, so for three years in a row, we literally have about 60 people attend. It’s fun for us because everyone gets involved, and everyone’s cooking and helping set everything up all together. We call it Transplant Thanksgiving because it’s every one of our friends we know who moved out here from another part of the country who can’t go back home for whatever reason so we make that place for them here in our home. It’s great to give that holiday experience to everybody.

Walk us through a typical day for you.

Phillip: Every single day is different. When I’m not traveling, I wake up around 8, start my day with grounding for 10 minutes, a 3-minute ice bath, run a mile barefoot on the treadmill when it’s cold or outside when it’s warm, then I work out, then start with emails.

I haven’t had more than 30 consecutive days at home since living in this house so being home is like being on vacation. That is my time off, even though it’s not really time off. I’m always trying to exercise, eat well, and work from the minute I wake up to when I go to sleep. Work can be anything from writing menus, finding new purveyors to work with, thinking over new restaurant concepts, doing interviews, negotiating new contracts, looking at potential spaces, to training new staff.

Margarita: My perfect, balanced day starts with waking up with our daughter, having coffee, hanging with her in the morning and hopefully working out. Since we have a gym at home, it’s so much easier. I like to do the ice bath and then get ready. Our daughter goes to nature school then I go to Wolf and Wheat, prep recipes, work with the team, handle 1,000 other things (haha!), make dinner at home, and take a family walk in the evening. Once she goes down for the night, when we have time, we chill in the sauna.

Las Flores Vase

$148 at Casa Zuma

Sabre Teak Flatware

$76 at Casa Zuma

Recycled Glass Petite Goblets, Set of 4

$78 at Casa Zuma

What products you love for the table?

Phillip: We’re not fancy at all. When we have people over, we put out plates, and we just put out the food. We don’t do crazy settings or anything like that.

Margarita: I love Our Place glassware, but other than that, we’re not that fancy! And ORNA makes my dream candles that I would for sure put in candle holders in the middle of the table. I love Flamingo Estate, they have the most beautiful candles that are great to light in the restroom when you have company. I feel like it’s always a nice touch, and I also like to have little hand towels set aside specifically for company.

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

Margarita: A pot because you can make so many different things in it, like pasta or stew. We use all restaurant-grade pots and pans purchased from restaurant supply websites/stores.

Phillip: At home, my grill is my favorite cooking tool because I don’t have to clean much, it’s easy, and I can cook everything on the grill.

What are your favorite cookbooks?

Phillip: I do collect them, but I’ve never deeply read a cookbook because I don’t want to read other people’s recipes and be overly influenced. I have a book that I do like about sushi called The Sushi Economy. It’s the story of the economics of the sushi boom and more about the history and business side. I’m re-reading it right now actually.

Margarita: I’m on the same page, reading more educational things like The First Forty Days: The Essential Art of Nourishing the New Mother.

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

Phillip: Sauerkraut, tabasco, butter, and I always have a 50% avocado, 50% olive oil blend that I use.  

Margarita: Buckwheat, eggs, and venison in the freezer. For the buckwheat, I like to boil whole buckwheat with a little bit of salt as a side for dinner, finished with either butter or a little bit of sunflower oil. At the restaurant, we use buckwheat flour for our almond and buckwheat brownies. I also like to use buckwheat flour at home to make pancakes for our daughter.

What scares you about entertaining and why?

Margarita: I feel like people often, including me, stress out about not having all the little things because you feel self-conscious after seeing things on Instagram, where everything looks perfect. But who cares? As long as you have good company and good food, nothing else matters. It’s all about the atmosphere and who you’re with.

Your signature dishes for gatherings?

Phillip: Some kind of protein, a salad, and a grain. For the meat, it’s just salt and pepper because it’s the simplest, purest, most delicious way to eat meat. I don’t do any marinade unless I’m doing a whole animal. We use good quality meat and fish, and we keep it simple since we do enough fancy stuff for the restaurants.

Margarita: I like to do amaranth. I actually made it last night and I put a little bit of almond oil on it. It’s really delicious and so versatile. It’s great for fish and anything, honestly. We had lamb with it last night. My favorite way to dress a salad is with almond oil, lemon juice, salt and pepper. It’s super simple! I normally use that on a tomato cucumber salad with onions and herbs, maybe parsley or dill. I also like to use that dressing on a chopped cabbage slaw with parsley. This is my most-used almond oil.

Margarita: We have my sourdough, and for dessert, I’ve made Brown Butter Apple Bars and a Cobbler. I make things that are very, very simple yet still satisfy a dessert craving because I’m making dessert all day long at Wolf and Wheat.

Phillip: At our last dinner party, we had lobster tails, lamb, bread, roasted veggies, salads, butter.

Margarita: We always get a variety of drinks, especially N/A options like Topo Chico, Olipop (my new favorite), or any other flavored sparkling water is great! And for our friends who like to imbibe in wine, it’s important to get a variety of wines. We always get bubbles, an orange wine, and a red.

Your go-to weeknight meal to eat at home?

Margarita: We are cooking a lot at home because we cook everything for Aurelia. I mean, when we’re traveling it’s a bit harder, but I feel like we cook a lot. I make a lot of stew, and then when Phillips’s in town, he always does stuff on the grill like lamb or venison. Our daughter loves venison!

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

Phillip: You don’t need a big budget or to be fancy to host a great dinner. Grab some chicken thighs, and some vegetables, and make a salad to go along with it. People like to eat something yummy and simple at home, and you don’t need to spend a ton of money to make that happen.

Favorite question to get to know someone?

Margarita: Whenever we have people over, we go around in a circle and answer a question like, “What was the craziest thing you’ve ever done?” to get the conversation going and people end up telling funny or crazy stories! There’s a lot of wine happening during these dinners.

The perfect dinner party playlist includes:

Margarita: I either do Lofi Beats or Khruangbin radio. Jungle is also a good one.

Go-to centerpiece solution:

Phillip: A big-ass Iron steak. Food is the centerpiece for us.

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

Margarita: When we have a ton of people, it can feel stressful, but I think you have to remember that people just want to hang out, eat, and enjoy their time. They’re not looking to judge you. Definitely having your mise en place ready before people arrive! Sometimes, you can get behind or forget things, so it’s always important to remember to get what you need a couple days before so you’re not stressed out.

Dream dinner guests?

Phillip: I would’ve liked to have cooked for Anthony Bourdain. That’d be my dinner guest.

Margarita: Dream guest for me is Quentin Tarantino.

Fill in the blank:

A perfect meal should: be yummy.

It’s not a dinner party without: wine. 

Every cook should know how to: season their food.

The post “Good Company and Good Food”—The Couple Behind Scratch Restaurants Hosts a Backyard Dinner Party at Home appeared first on Camille Styles.

“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.

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.

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.

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.

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.

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.

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

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

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.

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.