Tuesday, June 2, 2015

Humble Fruit

Hot off the Press!

 Get your copy of Darling Magazine Issue #12 today! 

Check out the piece I wrote on B A N A N A S + some super rad recipes (Brown Butter Banana Malted Ice Cream! Roasted Banana Horchata!) that you will want to use all summer long.

Visit shop.darlingmagazine.org to get your copy or look for it at your local Anthropologie store. 
You can also purchase a digital copy here. 

Monday, May 11, 2015

Cheerful Gatherings

Some of you might remember a couple of salsa shots that I styled a while back for the amazing Southern California based OC Salsa Rica brand with my sister, Boo, of Wylie West Creative. Now that their salsa business has taken off, these wonder ladies have started their next venture - cookie dough dips! Boo and I were so excited to shoot content for their newest product line which included styled food images along with family entertaining and some beautiful shots of three generations of these beautiful ladies, together, representing what the root of a family business really is. 

Photography // Wylie West Creative
Food Styling // La Femme Epicure 


Friday, May 8, 2015


I first shared this recipe about a year and a half ago and I had a request to share it once again so I thought I would - this time with a few updated recipe notes. 

We make make these popovers for our clients 4-5 days a week and after a couple of years of making them over and over we've learned a thing or two. This might sound silly but you can't fret over them too much. If they get too much attention - they tend to disappoint in size and texture. There are parts of the prep and cook process that are more important than others and I've bolded them below. 

Cave Aged Gruyure Popovers 
makes 18 mini (or 9 large) popovers


6 large eggs 
3 cups AP Flour 
3 cups Whole Milk 
1 Tbsp Kosher Salt 
9 oz Shredded Gruyere for topping 
Couple Sprigs of Thyme
Pan Coating Spray 
Special Equipment: Popover Pan 


1. Heat oven to 400. Once it reaches temperature, place the empty popover pan in the oven to preheat for 5 minutes. 
2. Heat the milk in a saucepan with the sprigs of thyme (just place them in whole) and you don't want the milk to boil - heat until just under, where you are seeing little bubbles collect around the top edges of the milk. Remove the thyme sprig. 
3. Crack the eggs in a bowl and whisk together until frothy
4. In a separate bowl, add the flour and salt. 
5. Carefully whisk the warm milk into the eggs  - slowly so you don't curdle the eggs - and then add the flour and salt mixture. Whisk until just combined
6. Pull the hot pan from the oven and spray with oil, then ladle the warm batter into each compartment (almost all the way to the top) and sprinkle with cheese. 
7. Place the pan back in the oven for 30 minutes then turn heat down to 375 and cook for 30 min more.

// A Couple of Things to Remember //

1. Never open the oven once the popovers are in (they are like little soufflés and will cave in if you aren't careful)
2. Always place the popovers toward the bottom of the oven (as far as racks are concerned) and pull out the rack above them because they are going to rise up super huge and need their space
3. Lastly, as soon as the popovers come out, if you aren't going to serve them that very second, grab a pairing knife and quickly pierce a small hole in the top of each one so that some of the steam can escape and they will stay nice and big and pretty much longer on your table, otherwise they will cave in and shrink in minutes. 

*This recipe has been perfected in collaboration with Apples & Onions LA*


Monday, May 4, 2015

Dartmouth Derby

Over the this past weekend I had the pleasure of collaborating with Wylie West Creative on an event for young Dartmouth Alumni spearheaded by Clark Moore as part of his inaugural Pine Salon Series at a stunning home in the Holmby Hills area of Los Angeles. We had one of our favorite photographers on hand, Andrea, of Andrea Patricia Photography  to capture a bit of the magic. The 141st Kentucky Derby was one that will live in our hearts for years to come. 

 The menu was inspired by Southern tradition but sprinkled with California Farmers Market ingredients. We served classic Bourbon Whiskey Mint Juleps, French Rosé, and ice cold Stella Artois (the official beer of Churchill Downs). For dessert, mini seasonal pies and custom made praline pecan lollipops from Quin Candy. 

Wylie West Creative made custom logos and branding for Clark's Pine Salon Series - a sort of social club  - and we took those logos and created country club style cocktail napkins for the event. All of the menu cards were hand-lettered, and there was a complete overhaul, decor-wise, of the outdoor area, including art installation, pillows, colored flag pennants, and floral. The lawn area featured colorful seating and vintage croquet. The pool area had douses of whimsy with over-sized inflatable swans. Fresh leaf garlands hung along the outdoor staircases bringing forth the central color of the event, Dartmouth green.