Chicken a la Vendemmia


With pound of leftover figs from our Fig & Rosemary Sparkling Cocktail and Fig & Prosciutto Flatbread Pizza, I was on the hunt for a yummy fall harvest inspired recipe.  When I stumbled upon Michael Chiarello’s Chicken a la Vendemmia recipe, I was sold.  What better way to use up our figs than with ripe grapes that could be pulled off of our own vineyard?  Since I was making this in LA and not at the Napa house, I opted to use table grapes instead, but next year when I’m in Napa for harvest, I’m definitely making this with grapes from our vines.  I sought out to replicated the dish with a few little tweaks along the way and was delighted with how simple and delicious this turned out to be. I’ve never cooked a bone-in chicken breast, but it was so juicy and wonderful that I don’t know if I’ll ever be able to cook a boneless/skinless chicken breast again – so much better!  The skin and fennel added just the right amount of savory crunch and it’s hard to go wrong with figs.  The combination of the figs and grape made for a sweet sauce over the chicken that paired wonderfully with a well balanced, lightly oaked Chardonnay. YUM!

Find the original recipe here and make sure you check out Michael’s restaurant, Bottega in Yountville the next time you visit Napa – it’s one of our favorites. Cheers!

Time: 1 hour
Yield: 2 servings


2 lbs grapes (seeded or seedless table grapes)
2 large bone-in chicken breasts (skin on)
Sea salt
2 teaspoons fennel
2 tablespoons extra-virgin olive oil
1/4 cup shallot, thinly sliced
2 teaspoons minced rosemary
1 cup fresh figs (halved)


  1. Preheat your oven to 400 degrees.
  2. Using a food processor, puree the grapes and then strain.  You want to extract as much of the juice as possible so you may need to press the solids up against a sieve to do so.  2 lbs. of grapes should yield about 2 cups of juice.
  3. Season your chicken breasts liberally with fennel.  Sprinkle each with sea salt and freshly ground pepper.
  4. Heat an ovenproof skillet over medium/high heat.  Once your skillet is hot, add the olive oil and chicken (skin side down) and cook for 4-5 minutes.  Flip the chicken breasts over and cook for another 2 minutes.  Transfer pan to oven and cook until chicken is done (10-15 minutes).
  5. Remove chicken from the skillet and discard all but 1-2 tablespoons of fat from the pan.  Add the shallot and cook until softened and slightly transparent.  Add rosemary for 10-15 seconds before incorporating your grape juice, stirring to evenly distribute the heat. Simmer for about 2 minutes (or until mixture starts to reduce) and add your figs.  Allow figs to warm throughout (about 1-2 more minutes before removing from heat).
  6. Plate your chicken and pour the sauce and figs overtop.  Garnish with fresh rosemary and serve with a glass of ONEHOPE Chardonnay.  Cheers!






Fig & Prosciutto Flatbread Pizza


Last week when I was experimenting with fall figs, I whipped up a yummy Fig & Rosemary Sparkling Cocktail that ended up being a team favorite.  We had a pound of figs left over and some prosciutto so I fired up the oven to create a crispy flatbread.  I was so surprised at how incredible this was!  I’d never rolled our my own dough so this was the first pizza from “scratch” that I’d made, (although the fresh dough was still store-bought – can’t take all of the credit!) so I had no idea what to expect.  I was ecstatic at how perfect the crust was and the combination of salty and savory prosciutto, creaminess of the mozzarella, sweetness of the figs and slightly sharp parmesan made this a crowd pleaser.  This paired perfectly with a glass of Edna Valley Pinot Noir… with just the right amount dark cherry on the nose, concentrated fruit, a touch of nutmeg and fall spice on the palate, the Pinot really complimented the sweet and savory flavor profile of the pizza.  I’ll definitely be making this again!  So easy and so worth the TINY bit of extra effort to get that perfect crust.  Cheers!

Time: 45 minutes
Yield: One 16″ round flatbread pizza


2 tbs. flour
16 oz. pizza dough (we used Trader Joe’s pre-made classic dough)
2 tbs. extra virgin olive oil
4 oz. prosciutto
8 oz. fresh mozzarella (sliced)
5-6 figs (thinly sliced)
1.5 cups arugula
1/4 cup parmesan cheese (shaved)
1/2 tsp. sea salt


  1. Preheat oven to 350 degrees.  If you’re using a pizza stone, make sure your stone is in the oven during the preheating process (dramatic shifts in temperatures can cause a pizza stone to shatter if the stone isn’t warm before placing it in your oven).
  2. If your dough is refrigerated, allow it to come to room temperature before working with it.  Flour your work surface and gently kneed, stretch and roll dough to desired shape and size.  Ours was ~16″ in diameter.
  3. Brush a little olive oil on the dough and top with prosciutto and mozzarella. Transfer dough to your pizza stone and bake for 15 minutes (or until crust has started to crisp).
  4. While the pizza is in the oven, carefully top the pizza with figs and bake for 3 more minutes.  You want to give the figs time to warm up and heat throughout without over cooking them.
  5. While the figs are warming, place arugula in a bowl and toss with olive oil and sea salt.
  6. Remove pizza from oven and transfer to a cutting board.  Allow pizza to sit for 1-2 minutes before slicing.  Top with arugula and shaved parmesan.  Serve with a glass of ONEHOPE Pinot Noir for the perfect pairing.  Cheers!










New York


New York is one of my favorite cities in the world so when one of our closest friends decided to get married there, we were thrilled to be making a trip back.  This is by no means a full city guide as we only had a few days to explore, but here were a few of my favorite places on this trip:


The Spotted Pig:  It’s honestly tough to have a bad meal in New York because there are so many restaurants that the competition is incredibly high and some the best chefs in the world call it their home.  The foodie scene is unparalleled. The Spotted Pig was the best meals I’ve ever had in New York City – so much so that I went twice in a day with two different groups of people – Shhhh! Don’t tell anyone!  You need to order:

  • The Deviled Egg – My dad makes a MEAN deviled egg, but this one was easily my second favorite ever.
  • Devils on Horseback – Absolutely insanely delicious dates wrapped in bacon – a wonderful balance of sweet and savory. The perfect salty, savory crunch of bacon followed by a soft, decadent date on the inside – YUM.
  • Sheep’s Milk Ricotta Gnudi with Basil Pesto – My mouth is watering just thinking about this dish.  I’m a huge pasta person in general, but gnocchi and ravioli are my jam.  The gnudi is made up of several balls of ricotta stuffed pasta – a little smaller than a golf ball each.  Lightly covered in a delicious basil pesto, the gnudi is absolutely perfect.  I ordered this dish both times and had a really hard time sharing.
  • Chargrilled Burger with Roquefort Cheese & Shoestring Fries – I was lucky enough to try this burger on both trips. I can say without a doubt that this is one of the best burgers I’ve ever had in my life.  Perfectly seasoned and juicy with just the right amount of mild/medium blue (which I usually don’t love on a burger).  The shoestring fries take this dish over the top and are absolutely addicting.

Bleecker Street Pizza:  The first time I had pizza in New York, it was at a shitty, 7-11 style joint at 4:00 in the morning and it was TERRIBLE.  The crust was flimsy, the cheese resembled that of 90’s cafeteria pizza and it was honestly disgusting.  To this day, it was the only bad meal I’ve ever had in New York.  I swore that I was a Detroit style (square) or Chicago style (deep dish) girl at heart and that my life was totally fine without New York pizza.  Since so many people rave about it including our foodie friends and since it was 4:00 in the morning on Saturday (and I was a bit tipsy and easy to convince), I decided to give it a try again at Bleecker Street Pizza and my pizza world was flipped upside down.  The PERFECT size slices that can be folded in half (but not flimsy by any means!) with the best, unforgettable crunch. NOMS!  Absolutely mouth-watering pizza. Order:

  • Whatever the hell kind of pizza you like because absolutely nothing is going to suck.

Burger Joint: Hidden behind a curtain in the back of Le Parker Meridien on 56th and 6th, this place rocked our world.  We went after a 7:30 showing of Les Miserables and I’m so glad our friend made the suggestion.  While they have the best diner style burgers and shakes imaginable, there’s nothing fancy about this place.  I felt like I’d been transported to a funky old diner in Detroit with mismatched decor, autographs on the wall, wood paneling and all sorts of grease and smells. So delicious.  Order:

  • A cheeseburger with everything on it.
  • Fries
  • Shake


Experimental Cocktail Club: Jake and I aren’t exactly big into clubs (although I did have a clubbing spree when I first moved to LA – hay Hollywood!), but we were spending time with our friends who know all of the best places in the city, so ECC in the lower east side it was!  Slightly swanky with great decor and an incredible DJ, ECC brings in the best mixologists in the world to craft cocktails that are some of the best you’ll ever have…. so good that we were there until just before closing.  Eeeek!  Order:

  • Burning Passion Punch – But ONLY one! An awesome combination of rum and passion fruit.  They slice open a passion fruit and set both halves on fire before delivering it to your table.  Delicious.
  • Brazilian Magic Punch – Yaguara Cachaca, coconut milk, almond milk, pineapple, verjus, agave, black and white peppers, Chilean peppers, cocoa beans, vanilla, rose buds – WHAT?!  Hands down the best cocktail I’ve had in years.  Order it.  You won’t regret it.


The High Line:  If you’re eating and drinking as much as we were, a trip to the High Line is a must.  An elevated railroad turned beautiful park, the High Line runs from Gansevoort St. in Meatpacking to West 34th Street on the city’s west side. It can get a bit crowded so go early and enjoy some pretty stunning views of Manhattan.

Battery Park City: I’d never been to southern most point of Manhattan, but it’s where our friends were getting married and I couldn’t wait to explore a new part of the city.  Watching the sun set over the Statue of Liberty was simply unforgettable and an experience I couldn’t recommend more.


ABC Carpet & Home: There is so much shopping in New York that it’s hard to go wrong, but my favorite place there is still ABC Carpet & Home.  I went exploring with Beth on Thursday afternoon and we spent a few hours wandering around each level getting design inspiration and doing some preliminary sourcing for the Napa project.  We bought way too many cards and little gifts on the first level, but honestly could have walked away with anything in that store provided we had the $ and means to drag it back to LA.

And that’s a wrap! Where are your favorite places in NY?



West-Village-2Spotted-Pig Sunflowers West Village 5  West-Village-3 West-Village-4 West-Village-6  West-Village-8 West-Village


Fig + Rosemary Sparkling Cocktail


Happy First Day of Fall, guys!  Aren’t you so excited?!  Jake and I flew back from New York on Monday after a whirlwind trip to celebrate the marriage of two of our close friends and I was REALLY hoping for some fall weather while there, but we were SOL.  The temps were in the mid 80’s for almost the entire time, with the exception of ONE afternoon when we could feel the familiar crisp autumn air that I miss so much now that I call LA home.  Thankfully, it has cooled off at least a little and I don’t feel so weird burning a Pumpkin Candle now that it isn’t 100 degrees in our house 😉

Every year, I tell myself that I’m going to experiment with figs in the fall (I’ve never cooked with them before now!), but they’re so hard to find and something else always seems to take priority. By the time I make the effort, they always seem to be out of season and impossible to track down. I’ve been dying to get my hands on some this year to mix into cocktails and to add a little something sweet to the fall entertaining cheese boards we’ve been crafting for work. Finding them proved to be difficult since figs aren’t generally carried at most big-chain grocery stores, but when I finally spotted them at a downtown LA farmer’s market, I grabbed all I could and headed straight for the kitchen. After a bit of research on fig cocktails, I stumbled across this one that sounded too good to pass up. I made a few proportional adjustments to accommodate our bubbly and it turned out SO deliciously perfect. I whip up a ton of cocktails for work and our team is pretty vocal at this point with what they like and don’t like so I was pleasantly surprised to hear that this was one of the favorites we’ve ever made. Check it out below!

Timing: 1 hour total
Yield: 4 cocktails


Rosemary Simple Syrup

1 cup honey
1 cup water
3 sprigs of fresh rosemary


1/2 cup fig puree (2 cups fresh figs, 4 tbs. water blended in a food processor)
4 oz. chilled vodka
Juice from 2 lemons (peel for garnish)
4 oz. Rosemary Simple Syrup
ONEHOPE Sparkling Brut


  1. Combine honey, water, and fresh rosemary into a sauce pan and bring to a boil. Reduce heat to a simmer, stirring occasionally until the mixture has reduced by half. Remove from heat and allow the mixture to cool completely. We transferred to a jar and placed it in the freezer for 30 minutes.
  2. While simple syrup is chilling, remove stems from figs and place all but two figs in a food processor. Pulse to puree until consistency resembles that of apple sauce. Set aside.
  3. Using a citrus peeler, peel your lemons (4 ribbons – one for each cocktail). Juice both lemons and set juice aside.
  4. Once your simple syrup has chilled completely, combine syrup, fig puree, chilled vodka, lemon juice, and ice in a cocktail shaker and shake vigorously.
  5. Fill two glasses with ice and pour cocktail mixture into each glass. Top with ONEHOPE Sparkling Brut and garnish with lemon peel, fresh rosemary, and one half fig each. Cheers!









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Pumpkin Doughnuts


This morning is an early one! A bunch of us from work are jetting off to New York on the first flight out to celebrate the marriage of one of our co-workers and I can’t wait to see her walk down the aisle! It also doesn’t hurt that the wedding is in NY being that I’ve been dying to get back there – it’s been over a year!  I was hoping for a super brisk, fall week, but the forecast is unfortunately showing 80+ every day we’re there, so I’ll just have to deal with my overwhelming #basic fall nostalgia and pumpkin cravings.  In yearning for all things fall, I thought I’d pass along one of my favorite recipe finds from last year – Pumpkin Doughnuts!  I can’t wait to make these again when I’m back from NY.  I made a few of my own adjustments (below), but find the original recipe here.  It’s almost fall, y’all!

PS: Proof that Americans Love Pumpkin Flavored EverythingAn In-Depth Analysis of Pumpkin Spice’s World Domination – two good reads on America’s obsession with fall pumpkins.

Time: 30 minutes
Yield: 12 doughnuts


2 cups all purpose flour
2 tsp. baking powder
1 1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup canola oil
3 large eggs
1 1/2 cups pumpkin puree
1 tsp. vanilla extract

1/3 cup sugar
1 tsp. ground cinnamon


  1. Preheat oven to 350 degrees. Grease/butter doughnut wells and set aside. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
  2. In a large mixing bowl, whisk together granulated sugar and brown sugar until well combined. Add your wet ingredients (oil, eggs, pumpkin puree and vanilla extract. Using a mixer, blend until mixture is well combined.
  3. Spoon mixture into your doughnut baking pan.  Each well should be filled about 1/2 of the way. Bake for 7-10 minutes or until doughnut is firm, but not cooked all of the way through (toothpick should not come out clean).
  4. Remove from oven and gently remove each doughnut from individual wells. Grease/butter each well again and fill wells with more batter about 1/2 of the way.  Place your partially cooked doughnuts on top of the new batter and bake for 7-10 more minutes or until toothpick comes out clean.  Because the batter is quite heavy, these doughnuts won’t puff up like you’re used to traditionally.  The first time I made these, I skipped adding more batter and flipping the first set of doughnuts over – my doughnuts were flat on the bottom 😉
  5. Once doughnuts are baked all the way through, let them cool slightly and remove from the pan.  While doughnuts are cooling combine coating sugar and cinnamon in a ziplock bag. Add one doughnut at a time and shake until completely coated.  Enjoy while warm with your favorite coffee or hot apple cider. YUM!

Pumpkin-Donuts-1 Pumpkin-Donuts-2 Pumpkin-Donuts-3 Pumpkin-Donuts-4 Pumpkin-Donuts-5 Pumpkin-Donuts-6 Pumpkin-Donuts-7 Pumpkin-Donuts-8  Pumpkin-Donuts-11  Pumpkin-Donuts-13 Pumpkin-Donuts-14 Pumpkin-Donuts-15 Pumpkin-Donuts-17 Pumpkin-Donuts-18

Weekend in Aspen


When a business partner asked Jake and I to attend Jazz Aspen over Labor Day weekend, we were sold.  I visited Aspen with Jake for the first time in June for a work event and we simply couldn’t squeeze enough in to feel like we’d really taken advantage of all it has to offer.  This trip couldn’t have come at a better time – LA was just entering a record breaking heatwave and Jake’s travel schedule has been nuts.  A weekend away as a couple was just what the doctor ordered.  Check out a few of our favorite places below:




The Villas at Snowmass – Jake and I stayed here and we couldn’t have been happier with our experience.  We were walking distance to the festival (less than a 5 minute walk) and since we were spending 4 nights there, it was nice to have a full kitchen to stock up on our choice of food, beer and wine so that we weren’t eating every single meal out.  Having a fireplace and a second bathroom was lovely and we felt right at home.

The Viceroy Snowmass – Chic contemporary design meets warm mountain lodge.  While we didn’t stay here on this trip, we dropped by on our last day.  I’ve had a long love affair with Viceroy hotels and this one was no exception – stunning views, guest rooms, pool and restaurants.  While there are convenient shuttles everywhere in Aspen/Snowmass, the Viceroy is within walking distance to the lifts making it a perfect stay in the winter for those looking to hit the slopes.

Hotel Jerome – Historic, classic and perfectly chic, the Hotel Jerome was my first taste of Aspen in June and remains a favorite.  The staff is so welcoming and the design is spot on. The bar is one of my favorite places in Aspen and is so perfectly curated that I could explore it for hours.  Black walls, beautiful wainscoting, inlaid cowhide tile runners, an elegant fireplace with grasscloth backed built-ins make this the perfect place to enjoy a cocktail and some conversation.  With a modern men’s cigar lounge/bar in my design project future, I’ll definitely be citing this place as inspiration.


E A T  /  D R I N K

Casa Tua – Absolutely delicious Northern Italian cuisine and a fantastic wine list.  It’s no wonder Casa Tua is one of Aspen’s highest rated restaurants.  We were able to taste the Burrata salad as well as the daily Risotto and Gnocchi – all phenomenal.  We felt completely at home with wonderful staff and service in a beautifully designed, inviting space.

Matsuhisa –  If you’ve never visited one of Chef Nobu’s restaurants, you need to. The freshest ingredients, clean, crisp yet complex flavors and meticulous, painstakingly perfect execution make for an unforgettable experience. In typical Nobu form, the menu offers very little description of what you’re to receive so allow your server to make recommendations and guide you through your tasting experience.


Bike – After we’d adjusted to the altitude, we planned to rent bikes on what disappointingly ended up being the one rainy and cold day during our visit.  We didn’t end up doing the ride like we’d hoped, but will definitely make time for that during our next visit.  There is so much to see in the Aspen/Snowmass area that you can only experience outside of a car so a bike rental is a great way to get some fresh air and come a little closer to nature. The ride from Snowmass to Aspen is about 90 minutes (mostly downhill) so definitely consider a one way rental unless you’re hoping to make a day of it and ride uphill on the way back.

Gondola – The gondola experience in Telluride was absolutely unforgettable so we knew we wanted to take the gondola up to the top of Aspen mountain.  I’m so glad we made the time to do it.  While it rained during our ride, we were able to view the most amazing and vibrant rainbow over the mountain and valley.  The views and trails at the top are so worth the $20 ticket (I had no idea that there was a HUGE mountain range behind Aspen mountain!) – the sight was breathtaking.  I can only imagine how awesome it must be in the winter.  We’d been told not to eat at the Sundeck Restaurant by some friends, but we were starving when we got up there and decided to anyway.  I was so shocked at how great the food was for just a simple ski lodge cafeteria.  I’m glad we grabbed a bite to eat and a beer before exploring and making our way back down.

Walk – Aspen is honestly the cutest little city. It’s such a quaint mountain town that’s a little more touristy than Telluride and more historic and slightly less gingerbread than Park City.  It’s pristine yet wild at the same time and there’s character around every corner with mountains and endless nature at every angle.  Even the runoff system around the town creates tiny little street side creeks that curious kids and dogs play in endlessly and bistro lights strung across the brick and cobblestone streets add just the right amount of warm charm.  I can’t wait to plan a trip there in the winter so we can see Aspen in all her snowy glory.

Have you been to Aspen?  I’d love to hear your recommendations too!


{I didn’t bring the right kind of lens on the gondola, but shot the picture above of the rainbow on my iPhone.}

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Steel Doors and Windows


 {Image via}

I’m currently in the middle of a big design project for work in Napa as we bring our brand north to wine country.  I can’t share specifics on the project yet, but it’s going to be big and beautiful and an overall amazing experience! To pay homage to the land, the history of Napa Valley and the design aesthetic of our brand, the architecture falls pretty perfectly in line with the modern farmhouse and I can’t wait to see it all come to fruition.  Since I haven’t practiced a ton on the interior design side since graduating, I’ve been doing endless research and I’m constantly on the hunt for inspiration everywhere to contribute to this project. When scouring Pinterest and Houzz for ideas, I realized that there were a few major architectural elements that were exciting me and eventually finding their way to my inspiration boards. I don’t know that I’d ever consciously sought out images of steel doors and windows, yet there they were – on every. single. board.  I just couldn’t get enough. There are a few main reasons for my obsession.

  1. You’re able to achieve really thin mullions and muntins with steel doors which makes them look so elegant while also allowing for more transfer of light. With wood framed doors, it simply isn’t possible to achieve those lines.
  2. They’re timeless!  Some of my favorite images are at least 10 years old and the only way you’d ever be able to tell are by other finishes in the room pictured, or the pixelation of the image itself.
  3. Steel is just such a cool, solid material that adds such depth and texture to a space. Black wood or aluminum windows can definitely come close to achieving the look of steel on a budget, but nothing compares to that patina, texture and weight of a steel door.  I’m all about texture in a space and this is a wonderful way to achieve that.

Here are a few more favorites!

52116a5edbfa3f0306002867._w.540_s.fit_{Clean lines! Notice the black piping on the chairs that accentuates their curved, classic shape while playing off the muntins of the doors and windows. Image via}

Steel Doors

{A small bathroom turned grand with beautiful finishes. The steel shower door simply make this space. Image via.}


{Indoor/outdoor love!  How chic is this color palette?!  Also loving the French bistro feel with the topiaries and climbing vines. Image via}

nyc kitchen casement steel windows traditional island off white urban electric lights cococozy new york times

{There are no words for how much I love this kitchen.  Dream space.  Imaga via}


{I used to shake my head at dark grout with white tile, but in certain applications it can really be a game changer and I find myself loving it more and more. Image via}


{I love a cozy L shaped banquette and a set of Parisian bistro chairs… This little nook is perfect. Image via}


{Industrial kitchen envy! Look at that daylight! Image via}


{Same kitchen, different view 😉  via }

interior design black fram window 2

{Closed off kitchens are a thing of the past, but I know that the prep mess, noise and ventilation concerns are definitely warranted from people hesitant about an overly open floor plan.  I love that this space has that open flow, but that the prep can be concealed with these sliding glass and steel doors. Image via}

Screen Shot 2014-11-11 at 9.24.53 AM

{HUGE arched window #ftw. Image via}

Happy Friday!


Happy Friday!  Jake and I are off to Aspen for the weekend for a little work and a little play at Jazz Aspen.  I’m looking forward for a weekend away with just the two of us to spend some time together and reconnect after his crazy travel schedule over the past month.  I’ll be sure to post some pictures of our adventure on Instagram! I hope you have a wonderful holiday weekend!  Cheers!

Green & Gray


There’s a huge discussion happening on the web about whether the gray trend is phasing out or if it’s here to stay.  As a lover of bright white, clean, airy spaces which has also taken the design world by storm, gray is a nice alternative to those worried about a white space being too stark and for other spaces that simply can’t pull off the all-white look.  I personally think gray is going nowhere anytime soon.  Embrace it, people!

On our way back from Italy, Jake and I had a layover in Copenhagen that was just long enough for me to fall in love with it, but short enough to leave us longing for more and anxious to plan a trip back.  While I’ve fallen harder for Danish/Scandinavian design over the past few years than I ever knew possible, being in the epicenter of said design was exhilarating.  When our trip ended and I realized I’d been bitten by the travel bug, I immediately started scoping our out interesting places to potentially visit if we were to ever head back to Denmark, Sweden or another Scandinavian country. I stumbled upon a real estate firm in Sweden that only lists higher end, beautifully designed properties and spent far too much time scoping out every single property on their site. One of their featured listings in Gothenburg, Sweden was an almost entirely gray space that was still bright, airy and clean – proof that you don’t need an ALL white space to pull off that look and feel.  I was surprised that I could love this much gray so much!  To achieve the look, it’s important to throw some green into the mix to bring life to the space (potted herbs, ferns, fiddle leaf figs), add some texture (woven baskets, chairs, rugs, light fixtures, a butcher block counter top, exposed brick, etc.) and keep furniture pieces visually light with clean lines and simply design (nothing clunky, heavy or ornate here!).  Scroll down to check out the rest of the space!

All images by Anders Bergstedt via Stadshem.

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Weekend in Napa

Grape Vine

Jake and I spent the weekend in Napa to celebrate the marriage of our business partner, Logan to his beautiful new wife, Elizabeth. The two were married at Brown Ranch in Carneros on one of the most stunning properties I’ve ever seen in front of rolling hills of vineyard and next to a perfect lake. It was truly magical! We were in post-wedding recovery mode on Sunday while juggling a few visitors before heading back to work yesterday. Just before sunset last night, I took a stroll around our property to capture some of its beauty during “magic hour” as we call it and here are a few of my favorites. Cheers!

Queen Annes Lace

Vineyard House Edit

Olive Branch

Olive Vase