Tag Archives: victory blooms

west elm Bridal Registry Launch

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I am so excited to be involved with west elm Atlanta and their team once again. They always do such a flawless job with events. Last fall they threw me the most amazing book signing ever! I am a huge fan and I’m always honored to be a part of anything they ask me to do.

This weekend I will be participating in an amazing Bridal Event. west elm is offering a Bridal Registry for the first time. I know, “where was this when I got married?” Right?! Well you lucky Brides-to-be now have an opportunity to register for all things west elm.

Please join me along with some incredible local wedding vendors, for a fun afternoon out full of inspiration. This is an opportunity to explore ways to make your own wedding unique and special. You’ll get to meet and greet with some of the best in the wedding biz and all at one time!

I will help you plan what to register for to make your own perfect “Party Pantry.” I will also be doing a Q&A, book signing for my cookbook Picture Perfect Parties, plus designing 5 reception tables with help from west elm and Victory Blooms owner, floral designer Megan Dunlap. To kick of this fabulous party enjoy bubbly from Drync and nibbles by one of the best caterers in Atlanta: Dennis Dean Catering. Wander and mingle with wedding vendors and event planners. Minted will supply fun backdrops for selfies and decor. Sound fun?

Please RSVP and we will see you there! I am so excited to meet all you Brides and talk everything wedding and entertaining!

Watch me on Better Mornings Atlanta on Friday June 20th I’ll be sharing details of Sunday’s event.

And don’t forget to sign up for my newsletter on my website, it’s easy and you’ll never miss and event or recipe!

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DIY Wedding flowers with victory blooms

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A few weeks ago Megan from Victory Blooms came over to my house to share her process in creating a bridal bouquet (you can see my bouquets here!). I thought a step-by-step tutorial would be helpful for brides-to-be on a budget or anyone that is curious about what goes into creating a gorgeous bouquet. Megan keeps things effortlessly gorgeous with this loose, hand tied bouquet.

For this arrangement you will need:

– japanese ranunculus
– garden roses
– micro spray rose
– hellebore
– peony buds
– queen ann’s lace
– rice flower
– passiflora

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Step one: prep your flowers. You will want to remove almost all of the leaves leaving only pretty ones at the top of a few of the stems. You will also want to remove any bruised, torn or wilted petals. And, if working with roses be sure to snap off any thorns by placing your thumb at the base of the thorn and pressing it to the side. The thorns should break right off. Once your flower is prepped cut the bottom of the stem at an angle and place it in water until you are ready to assemble your bouquet.

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Step two: build up the center of your bouquet with face or focal flowers. Here Megan began with japanese ranunculus and garden roses. It’s always a good idea to follow a rule of thirds with your arrangements. Clustering three face flowers together helps to create a soft, less structured look. Another way to achieve the just picked from the garden look is to play with scale and texture. Choose lots of different flowers, berries and greens to create a natural bouquet.

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Step three: start building out around your face flowers with your textural and scale elements. To this bouquet Megan added micro spray rose, hellebore, peony buds, queen ann’s lace, rice flower and passiflora.

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Step four: even out the stems by clipping them all to the same length.

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Step five: loop a rubber band around a sturdy stem, wrap the band around the bunch and loop again. This secures the bouquet without making it too tight and bunching your flowers together too closely.

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Lovely, no?

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Step six: select a pretty ribbon. We’re loving silk at the moment. No fancy bows are needed. To keep this soft, natural look, opt for a simple knot and lots of bare stems. For an afternoon wedding short to medium tails are perfect and go all out for evening with a couple of feet of flowing silk tails. This will create lots of drama and elegance.

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Victory Blooms is a Metro Atlanta event florist that creates organically structured, romantic arrangements which incorporate whimsical elements and vintage touches, drawing inspiration from the ethereal beauty of flora and floral still lifes. Come check out Victory Blooms in person at a Mother’s Day pop-up shop located outside Sun In My Belly opening at 9am Sunday May, 11th!

photos by Lesley W Graham for Annette Joseph

Florals : Tags: , , ,

Sweet & Savory Crepes

crepesdes hero Yesterday I shared a fabulous valentine-themed mimosa and today’s group of recipes from the Valentine’s Day Brunch come in the form of crepes. Meghan created a fantasy spread of toppings, fillings, and even both sweet and savory crepes. It’s basically a dream come true. Because the crepes and fillings can be made ahead of time, it’s a pretty and easy array to serve to your favorite girlfriends or family! Every desire is satisfied… and that mousse. Enjoy! – Annette.
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Basic Crepes
Yield: 12 to 15 crepes, 4-6 servings
You will need:

– 1 ½ cups whole milk
– 2 large eggs
– 3 tablespoons unsalted butter, melted
– 1 cup all purpose flour
– ½ teaspoon kosher salt

additional unsalted butter, for coating the pan

megan1 Variations:

For Vanilla Crepes: Add 2 tablespoons granulated sugar and 1 teaspoon vanilla extract, to the egg mixture.

For Herbed Crepes: Add an additional 1/4 teaspoon kosher salt and 1/4 cup chopped fresh herbs such as thyme, rosemary, or sage (or a combination thereof) to the egg mixture.

Combine the milk, eggs and melted butter in a blender and puree for 10 seconds. Add the flour and salt and blend again until smooth.

Make ahead!*
Refrigerate the batter for at least 2 hours or overnight.

Remove the crepe batter from the fridge about 30 minutes before you plan to cook the crepes.

To cook
Heat a small non-stick pan over medium heat. Add about a teaspoon of butter to the pan and swirl the melting butter around the pan into a thin, even coat. Pour two tablespoons of crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds or until the edges begin to dry and flip. Cook for another 10 seconds and remove to a warm oven if serving immediately or to a plate to cool completely for storing. Continue cooking the batter as above – coating the pan with butter every after every 2 or 3 crepes.

*Note: Cooled crepes can be stacked, and stored in zip-top bag in the fridge for up to 3 days or in the freezer for 2 weeks. Thaw frozen crepes at room temperature at least an hour before reheating. Reheat stored crepes in warm oven or a microwave just before serving.

**Note: Lore holds that the first crepe is always a flop. Think of it as a test of your pans heat and adjust the heat accordingly.
whip Serve vanilla crepes with Easy Chocolate mousse and sliced strawberries or go classic and top with powdered sugar or fresh whipped cream and a squeeze of fresh lemon juice. savory1 Serve savory crepes with thinly sliced smoked salmon, Herbed Crème Fraiche, capers and thinly sliced red onion.
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Easy Chocolate Mousse
Yield: 8 servings
You will need:

– 8 ounces semi-sweet chocolate, finely chopped
– 1/2 teaspoon espresso powder
– 2 cups chilled heavy cream

Method:

Fill a small saucepan half full with water and bring to a simmer over medium high heat. Meanwhile find a small heat-proof bowl that will fit inside the saucepan without touching the water. Melt the chocolate in the small bowl over the simmering water, stirring frequently with a spatula. Once melted add the espresso powder and stir until dissolved. Remove the chocolate from the heat to cool while the cream is whipped.

In a large bowl, whip the heavy cream with a hand mixer on medium speed until slightly thickened, approximately 1 minute. Add the warm chocolate to the lightly whipped cream and continue whipping on medium speed until the cream achieves soft peak – approximately 1 minute longer.

Cover the mousse with plastic wrap and chill for at least 2 hours before serving.
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Herbed Crème Fraiche
Yield: 8 servings
You will need:

– 8 ounces crème fraiche
– 3 tablespoons chopped fresh herbs – such as thyme or dill or parsley
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon kosher salt

Combine whisk ingredients together until smooth. Allow the flavors to meld at room temperature for 1 hour or in the fridge overnight. This dip can be made and stored up to 2 days ahead.

Art direction + Photography by Lesley Graham
Recipes + food styling by Meghan Splawn
Florals by Victory Blooms

Recipes : Tags: , , , , ,

minted ladies valentine’s day brunch

table Valentine’s Day is one of my favorite holidays because what is better than celebrating love? Whether you’re cozying up to your sweetheart or hosting girlfriends, here’s a “Ladies Valentine’s Brunch” to get you inspired. Think Marie Antoinette with lots of pinks, reds, and gold. We teamed up with the fabulous people at Minted to bring you this feminine and dreamy spread. I am a big fan of their party decor and love how their festive paper goods, stickers, garlands and accessories pulled this look together. tabletop Megan from Victory Blooms created this stunning table garland made of white ranunculus, red roses, pin cushion protea, tulips, assorted greenery (clematis vine and variegated english ivy), sweet peas and heart-shaped anthurium. So romantic and gorgeous! She also added podocorpus to the pendant shown above. cheese The very talented Meghan from Stir & Scribble created the menu for the brunch complete with cheese and fruit plate (I’m in love with this heart-shaped chalkboard), sweet & savory crepes and a signature Grapefruit Pomegranate Mimosa. I’ll be sharing her cocktail and crepe recipes later this week! plate We layered lots of gold and white to mix in and add some depth and texture. Minted offers so many personalized options in their party decor. I’m crazy over these “not too frilly” Kraft and Lace place cards. To add a little whimsy and keep the party feeling fun and fresh, we used their cherry red striped straws as well as the Wildflower straw flags which complimented the red cloth napkins. crepesdes mousse >Guests were treated to Sweet Crepes with Easy Chocolate Mousse as well as Herb Crepes with Smoked Salmon and Dilly Crème Fraiche. Cherries and strawberries complimented the dessert crepes while capers, lemons, sweet potatoes, caramelized onions and bacon were toppings for the savory versions. A fresh salad was also served with homemade dressing. savory salad IMG_8220 drink A bar cart was decorated with gold glitter banners, which add sophisticated sparkle. I love a bar for my guests. Mix and mingling is simple with a drink station. Pomegranate seeds, champagne, and the Grapefruit Pomegranate juice were all lined up for instant merry making. The Wildflower straw flags double as festive drink tags. tray girls toast I love take-aways and party favors. Sending friends and family home with a little something is a sweet reminder of your time spent together and it doesn’t have to be expensive. We took Minted’s 3″ kraft box and filled them with these Cherry Pink Bath Bombs (these smell heavenly!). We sealed the deal with the Ombre Heart stickers and pretty striped ribbon. box1 Now for something really exciting… Minted is generously giving away a $350 credit to spend on party supplies to one lucky winner! I hope you feel inspired to dazzle your loved ones with their lovely goods. There are several ways to enter below. Open to US Residents only please. Giveaway ends January 28th. Good luck!

Art direction + Photography by Lesley Graham
Recipes + food styling by Meghan Splawn
Florals by Victory Blooms

MINTED a Rafflecopter giveaway

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