I’m always inspired by those who break away from conventional paths and carve out a creative journey uniquely their own—like Tieghan Gerard, the creator of Half-Baked Harvest. I first met Tieghan in 2017, and in the years since, she’s created a brand and business that truly reflects her passions. From her converted barn in the Colorado mountains, Tieghan crafts the kind of recipes that feel like a warm hug—homey, comforting, and impossibly delicious. She wears many hats, playing the role of recipe developer, stylist, photographer, and storyteller, sharing new recipes almost daily. This hands-on approach has earned her a devoted audience of millions who turn to Half-Baked Harvest and her bestselling cookbooks for daily dinner inspo.

Just before the launch of her fourth cookbook, Quick & Cozy, Tieghan came to Austin, where we co-hosted a holiday dinner party in my backyard. The evening was magic—friends gathered around a candlelit table, sharing dishes from her upcoming book that felt both festive and effortless.

In the holiday issue of Camille Styles EDIT, we shared my heartfelt conversation with Tieghan about her journey—from building her career to facing social media drama. Be sure to check out the full piece if you haven’t yet, and read on for all of Tieghan’s tips for cozy holiday hosting.

Handcrafted Wood Salad Bowls – Ash

$115 at Casa Zuma

Essential Wood Salad Servers, Set of 2

$42 at Casa Zuma

At Home in Colorado

First things first: what informs your approach to food? 

Simplicity is key—but make it beautiful and delicious.

What does a typical workday look like for you?

It depends. When I’m traveling, I’m doing interviews, photo shoots, and meet-and-greets. I’m multitasking, taking phone calls while I’m getting hair and makeup done for an event. It’s great, it’s exciting, it’s busy. It’s a totally different side of the business. 

When I’m home, my day couldn’t be more opposite. I’m in the kitchen sunup to sundown. I’m cooking, testing, photographing, and shooting video. I’m very focused on creating content, so I try not to book calls during this time so I can stay really focused on the creating. At night, I’m doing emails, writing blog posts, and editing photos.

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

This is kind of funny, but a cookie scoop is really great. I use it for a lot of things—scooping meatballs, cookies, muffin batter and cupcake batter.

Everyone also needs a good cast iron skillet. It’s easy to clean and it’s better for you. 

Staub Enameled Cast Iron Traditional Deep Skillet

$170 at Williams Sonoma

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

Goat milk, different cheeses, jalapeños, avocados, and lots of fresh produce.

Your go-to weeknight meal to eat at home? 

I’m a crispy taco girl. Like, I just love a taco, beef, crispy taco that’s so simple, nothing fancy with cheddar cheese. So good, you guys. It’s so good.

Fair Isle Sweater in Camel

$578 at Frame

Organic Cotton Polo Sweater

$128 at Haven Well Within

Linen Table Throw

$80 at Casa Zuma

Playa “Essentials” Dinnerware, Set of 12

$498 at Casa Zuma

Recycled Glass Petite Goblets, Set of 4

$78 at Casa Zuma

How Tieghan Hosts a Party

What are three products you love for the table?

1. Candles. Every single table is made better with candles—they create such a comforting environment. If you’re doing tall taper candles, use just a few of them, and if you’re doing low candles, you can use lots. 
2. A pretty bowl for a centerpiece. Fill it with seasonal produce, like pomegranates and persimmons in the fall, or even collect some acorns from outside, whatever you have access to. 
3. A food item. I love to use food as decor—typically I set a table really minimally, but I love to set out a beautiful cheese board or serving platter with food to make it feel abundant. 

Casa Zuma Daybreak Candle

$54 at Casa Zuma

Half Baked Pumpkin Smash Candle

$129 at snif

Sharing Bowl

$65 at Casa Zuma

Harvester Board

$84 at Casa Zuma

The Dinner Party Menu: Get the Recipes

Apple Vanilla Chai Hot Toddy

Baked Honeyed Brie

Garlic Mushroom Chicken Skillet

Winter Salad with Maple Candied Walnuts

Lemon Pesto Orzo

Classic Tiramisu

What does a great gathering look like for you?

There’s a fire roaring and there’s light music playing in the background. There are candles lit everywhere, there are flowers, and there’s the smell of really good food slow cooking in the oven. Just really relaxing and comforting—and you gotta have candles.

The perfect dinner party playlist includes:

Very mellow and relaxing music. Classical is pretty. My grandma always used to play Frank Sinatra, and I love turning on his music at Christmas.

Your signature dishes for gatherings?

There are lots of great recipes for gathering in my new cookbook, Quick & Cozy. The brisket recipe is incredible for gathering and would be perfect for a Christmas Eve dinner. Also, the meatballs on the cover. If you don’t eat red meat, you can swap in ground chicken—I provided those substitutions in the book, so people can adapt the recipes easily for their needs or their taste buds. Everything in the book is super simple, cozy, and quick. 

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

Set the dinner table the night before. Create a menu that you can make in advance—a crock pot or slow cooker recipe is the best. Keep it simple.

Dream dinner guests?

Victoria Beckham—right now I’m just loving her designs. And then, you might as well invite David, right? I also want to meet their son Brooklyn—he just launched a new hot sauce brand which is so interesting. So I guess I’m just inviting the entire Beckham family!

Fill in the blanks:

A perfect meal should: feel comforting to everyone.

It’s not a dinner party without: candles.

Every cook should know how to: make a cheeseboard.

The post Half-Baked Harvest at Home: How Tieghan Gerard Hosts a Dinner Party appeared first on Camille Styles.

When I first started out as a food writer back in the late 2010s, I can distinctly recall the blogs I read religiously. The creator I came back to time and again was Sarah Fennel of Broma Bakery. Ahead of our shoot, we both noted that when we looked at our DMs, we’d been messaging for almost ten years! Sarah has an undeniable skill when it comes to making the baking process approachable, interesting, and most importantly—fun. Her recipes are always instant hits. Some personal favorites that I’ve made over the years include her pistachio cake and these brownie cookies.

Sarah Fennel of Broma Bakery Shares Her Baking Secrets

With her first cookbook, The New York Times Best Seller, Sweet Tooth, Sarah has created a collection of everyday favorites and treats that pair nostalgia with sophistication—encouraging everyone to lean into the fun that comes with baking. I made the book’s oatmeal cream pie recipe for friends a few weeks ago and everyone was obsessed.

We joined Sarah for an afternoon of treats ahead of the holidays. Sarah shared her favorite entertaining tips, behind-the-scenes kitchen secrets, and two recipes that are perfect for your Thanksgiving table.

Sweet Tooth by Sarah Fennel

$22.85 at Target

Tell us about your career and starting a business. What has life been like as an entrepreneur?

Busy and constantly changing! But that’s also what I love about it. Every day is different, from recipe testing and shooting social videos in my kitchen, to sitting on my couch all day doing meetings and emails, to going to events and networking with people in the food space all over New York. It’s very varied! It’s interesting, though, as an entrepreneur I feel like I’m always “on” and thinking about my business in some way no matter what I’m doing. 

What has been your biggest learning over the past year?

My biggest evolution in the last year has been including myself more and more in my business. In years prior, I’ve been able to let the food and my recipes shine on their own. Now, people seem to want to hear more and more from me—what I’m wearing, what workout class I’m going to, what movie I’m watching.

It’s an interesting shift that parallels what we’re seeing in the influencer space overall. People are more and more interested in the person behind the brand.

It’s been a learning curve for me, as I’m someone who prefers to keep my personal life separate from my business life, so it’s a challenge for me to integrate both seamlessly and in a way that still feels natural to me.

What recipes from your new cookbook, Sweet Tooth do you lean on for gatherings?

I feel like in general, desserts are meant to be shared! SO many recipes in Sweet Tooth are great for gatherings. The Brown Sugar–Walnut Dutch Apple Pie is incredible for Thanksgiving—it’s truly the perfect apple pie. The Raspberry Croissant Bread Pudding is surprisingly easy to make for a brunch moment but feels elevated and special. In the warmer months the Strawberry Shortcake Cake is a huge crowd-pleaser. The Nutella Smith Island Cake is probably the recipe I’m the most proud of and is such a knockout cake that will make anyone ogle. Clearly there are a lot I love!

How did you learn to cook? What informs your approach to food?

I am completely self-taught. My mom had a huge sweet tooth, so growing up there were always brownies in the fridge or cookies on the counter. But at the same time, my mom isn’t the most… technical baker. She’d swap melted butter for room temp and wonder why her cookies didn’t turn out how she wanted. (Pro tip, melted vs. room temp butter bake up very differently!).

I taught myself through lots and lots of trial and error. When I was in college, I started by making other peoples’ recipes and slowly starting to understand the science behind baking. Then after a while, it became second-nature.

In terms of what informs my approach to food, I am always thinking about the person who, like me, has always enjoyed baking and desserts, but doesn’t necessarily have the knowledge themselves to execute the perfect chocolate chip cookie. One thing that I think is really special about this book is that you’ll find a lot of me “talking” to you like a friend might within the instructions throughout the recipes, which is there to help encourage you along the way and make you a better baker in the process. 

Tell us about your home.

We found our home online through a Compass listing, and we are so thrilled with it. The owners were very particular about renting it out to tenants who would treat it with the same care and love that they have for this home, and I think that’s part of what makes it feel so special. It feels like a home.

We haven’t made any changes because we only moved in a few months ago and aren’t sure what the near future has in store for us. (We don’t want to go painting things if we happen to move in a year!) The space was so cozy already, we didn’t need to do much. The kitchen and dining area is my favorite part of the house. I love the floor-to-ceiling windows and how they look out over greenery (a very special thing in the middle of New York City). I love the marble island and its contrast to the black cabinetry. I love the chevron pattern of the wood flooring. The whole space feels really inviting. 

What does a great gathering look like for you?

Beyond making your guests feel special and taken care of, gatherings have to consider how to make guests comfortable. Comfortability is so important to me any time people gather, as I want them to feel like they can relax and not feel stiff and proper, as sometimes can happen at dinner parties. I love welcoming people with drinks and food, but I also like having music on to diffuse any initial quietness. My husband and I also LOVE playing games and have found that playing a game during appetizers is a great way to get people to start letting loose and having fun.

Walk us through a typical day for you.

I usually wake up at 7:30 a.m. and go straight into an at-home workout. I find that if I’m still sleepy I am able to stumble my way into it rather than convincing myself out of it later in the day, LOL! From there I might take my dog to the dog park a few blocks away, or hop right onto my computer. I like to tackle emails first thing, then go into meetings in the late morning. I like to eat lunch around 12 p.m., then get to shooting videos for the day. I’ll typically shoot from 12:30-4:30 or so and get through three recipes. Then I’ll check my emails again, and if I’m lucky sign off by 6 or 7 p.m. 

What products do you love for the table?

Sabre Paris

Sabre Ivory Flatware

Obsessed with this set. Just got it and it’s so versatile!

$68 at Casa Zuma

Bormioli Rocco

Stackable Bodega Glasses

I got these last year and get compliments on them all the time. They’re so chic and stack for easy storage. 

$60 at Food52

Porta NYC

Arco Dinner Plate, Set of 4

I got this plate set this summer and it’s so special. Hand-painted in Italy, LOVE!

$224 at Porta NYC

Dessert

Nov. 15, 2024

You Must Make This Bruléed Pumpkin Pie for the Holidays

The tastiest twist on a classic.

Dessert

Nov. 15, 2024

Tart and Sweet: These Cranberry Pie Bars Are Holiday Perfection

Prepare to bake them on repeat.

What’s your must-have cooking tool? 

Kitchenaid Stand Mixer because it’s so versatile and convenient. Every baker should have one!

KitchenAid

KitchenAid Classic 4.5qt Stand Mixer

$297.99 at Target

What are your favorite cookbooks?

I love books that have a full range of dishes that you can turn into a whole meal. My all-time favorite cookbook author is Ottolenghi. He is just so creative and layers flavor so well. Recently, I’ve been cooking out of Pass the Plate and Seriously So Good. Both Carolina and Carissa are great at making inventive meals with relatively few ingredients!

Pass the Plate by Carolina Gelen

$22.61 at Target

Seriously, So Good by Carissa Stanton

$20.56 at Target

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

Butter. Literally so much butter. Also milk and eggs… you know, the baking essentials. Also, random slices of cake, squares of brownies. Then, like, hummus? I’m obsessed with hummus.

Does anything scare you about entertaining?

Tablescapes can feel like a lot of pressure. Getting cute napkins and plates perfect for the season or occasion… it’s a lot! But I think ultimately people don’t care what the table looks like so much as the food is delicious.

What are your signature dishes for entertaining?

I’m a sucker for a cheeseboard app. It’s so crushable and a great choose-your-adventure moment. For dinner parties, I love a good risotto or orzo alongside a simple protein like roasted chicken or grilled steak with a good marinade. And I always opt for a super simple salad like arugula with parmesan and a lemon vinaigrette. 

Favorite conversation starter?

I actually love having conversation starter cards out on my table during dinner.

The Hygge Conversation Game

$20 at Uncommon Goods

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

Have a drink while you get ready lol.

Fill in the blank:

A perfect meal should: leave everyone stuffed.

It’s not a dinner party without:  good conversation.

Every cook should know how to: make dessert

The post From Brownies to Bestsellers: How the Creator of Broma Bakery Gets Prepped for the Holidays appeared first on Camille Styles.

There’s an unmistakable warmth and authenticity to Chloe-Charlotte Crampton’s work, where the art of cooking and the joy of sharing meals come together in a way that feels deeply personal. Having spent her childhood in the English countryside and London, Chloe’s approach to food reflects both of these influences. There’s an evident appreciation for fresh, seasonal produce, alongside a passion for bold and comforting flavors. The spirit of her Italian Nonna’s cooking lessons is ever-present in her dishes, which are rich with tradition yet crafted to nurture and heal. With this foundation, Chloe’s meals are more than culinary creations—they’re a heartfelt tribute to her upbringing and an embodiment of her commitment to quality, connection, and living well.

Chloe’s journey to becoming a celebrated chef and nutrition coach is nothing short of inspiring. Starting out as an actress, her pivot to the culinary world wasn’t simply a career shift but a calling—one that resonated with her own love of creating and sharing beautiful meals. When her cancer diagnosis led her through a challenging year of treatment, Chloe found a new sense of purpose in her work.

Now, she’s committed to helping others navigate their own health journeys. Chloe’s coaching is deeply personal, rooted in her own experiences, and crafted with care to meet each client’s needs. She provides nutrition guidance and inspiration to see food as a path to healing and connection.

Chloe-Charlotte Crampton on Gathering With Heart, Flavor, and Ease

When it comes to hosting, Chloe’s gatherings are a masterclass in relaxed elegance. Her effortless yet intentional approach includes everything from seasonal decor inspired by her farmers’ market finds to a carefully chosen playlist. Whether she’s setting a cozy table with florals and candles or serving dishes like her celebrated artichoke dip and citrus salmon, her gatherings are designed to make everyone feel at home. Chloe’s innate ability to bring people together in spaces filled with warmth, flavor, and lightness is a gift to all who sit at her table.

Step into Chloe’s world of intentional cooking, thoughtful hosting, and a life dedicated to nourishing both body and soul. Ahead, she reflects on her journey and shares her inspiration.

What informs your approach to food? 

Growing up in London and the English countryside it gave me the best of both worlds—a multicultural city full of diverse foods on my doorstep and also living farm to table in the countryside. Sourcing local, seasonal organic produce, and meat which I still do to this day! My Italian Nonna instilled in me a passion for cooking from a young age, teaching me how to make pasta and sauces from scratch. So I always had a hands-on approach to quality homemade food and cooking. Recipe testing my own creations became a hobby from a young age. 

How did your business come to be?

I was an actress working in TV and film in London and then moved to LA, where I continued working. However, when acting and I mutually went our separate ways, it felt like a natural progression to pursue my passion for food and get to cook for people. I was always the girl on set bringing my recipe creations for the other cast members and crew to try. I started cooking for small events and dinner parties and then worked with an agency who staffed chefs with celebrities in their homes. And the rest is history! 

My business has since evolved, and I’m privately cheffing less and less while I branch out further into my nutrition coaching, helping other young people going through cancer treatment. I’ve also been creating more content, partnering with brands and developing recipes while I work on my anti-inflammatory cookbook.

Tell us about your home.

My husband and I were house hunting during Covid. We knew we wanted to move from where we lived off of Melrose place in West Hollywood and find somewhere a little more tucked away and peaceful. We started looking around beachwood canyon area. After some of our long weekend drives out to Malibu in his old Land Rover Defender we decided to make a turn up Mandeville Canyon on our way and do a little exploring. We fell totally in love with it up here and within a few days our house came on the market. We walked in and immediately knew it was meant to be ours.

I was just finishing my treatment for chemo for breast cancer at the time and it felt like a really soothing space to heal in with lots of natural light and beautiful trails for hikes close by. And he grew up on the west side so it felt like a natural progression to come back here. We luckily only had to paint when we first moved in. We are starting some construction in the coming weeks now that we have lived in it for a while. My favorite spot is the living room picture window looking out over the Santa Monica mountains and the gorgeous sunlight that streams through. 

What does a great gathering look like for you? 

I love to hit the farmers’ market for inspiration. Decorate with some beautiful flowers. Gather some quality ingredients for a cheese board or crudités board with dips and organic crunchy veggies. We love to do a signature cocktail based on the time of year to kick off the evening and then serve natural or organic wines like Avaline. A great playlist and candles lit. And some seasonal foods served family style with something for everyone to enjoy! I love to end the evening with a board game and plenty of giggles. And, of course, I always have to end it with cups of tea for all.  

Avaline

Pinot Noir

$30 at Avaline

Walk us through a typical day for you.

I’m not much of a morning person. I am naturally a night owl. Most mornings I get out of bed around 7:30 a.m. and make my morning green juice, feed my dog, Paddington, do a little yoga or workout to get my body moving, and feed myself a protein-rich breakfast with a coffee. Then the day really depends as I do so many different things, keeping life interesting. Either I’m off to the grocery store or the farmers’ market to gather produce for a dinner party or a client. Or I’m preparing for a nutrition coaching day at a client’s. I’ll go through their pantry, teach them how to grocery shop for clean swaps, and then meal prep some healthy delicious food together for the fridge. Or I could be at home filming content for a brand or developing a recipe and having an admin day.

In the evenings, I love to take Paddington to the dog park, make a lovely dinner, or go out with my husband and friends to try new restaurants around LA. We also love to see a movie at the cinema most weeks. But if it’s been a long day of cooking, you’ll usually just find me in a bubble bath with a good book or writing up recipes for my website, Chloë’s Kitchen.

What products you love for the table?

I love all of the Casa Zuma products.

Casa Zuma

Large Vintage Wood Board

$275 at Casa Zuma

Sabre Paris

Sabre Serving Utensils

$156 at Casa Zuma

Casa Zuma

Everything Board – Small

$145 at Casa Zuma

Le Labo

Santal 26 scented candle, 245g

$87 at Net-a-Porter

Casa Zuma

Recycled Glass Petite Goblets, Set of 4

$78 at Casa Zuma

Year & Day

Everyday Napkins

$76 at Year & Day

Pom Pom at Home

Healdsburg Napkin, Set of 4

$34 at Shoppe Amber Interiors

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

I can’t live without a Dutch oven like my Staub or Le Creuset pots or a cast iron skillet. You can cook anything in them and pop them into the oven, too! And I love my kitchen aid mixer as I can make everything from homemade pasta to dough, a cake, whipped cream, etc.  

Staub

7-Qt. Eucalyptus Round Cocotte

$279.95 (reg. $439.95) at Crate & Barrel

KitchenAid

Artisan Series Porcelain White 5-Quart Tilt-Head Stand Mixer

$449.95 at Crate & Barrel

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What are your favorite cookbooks and why?

I’m loving The Cook Book of All Time right now because it’s such a great restaurant in LA. But I also love Julius Robert’s cookbook that came out last year. It gives me all the feels for the English countryside back home. And I’ll forever love my Sweet Laurel Bakery grain-free, refined sugar-free, and dairy-free baking cookbook for all the sweet treats! 

The Cook Book of All Time by Ashley Bernee Wells & Tyler Jeremy Wells

$28.25 at Target

The Farm Table by Julius Roberts

$23.99 at Target

Sweet Laurel by Laurel Gallucci & Claire Thomas

$16.03 at Target

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

Always ingredients to make a green juice, fresh berries, good quality pasture-raised organic eggs, cocojune yogurt, and farmers’ market hummus with crudités, of course. Plus, some prepped foods for the week, like my wild blueberry chia puddings, my protein balls, and almond butter stuffed chocolate dates for sweet cravings. And a bottle of Avaline Sauv Blanc!

Your signature dishes for gatherings?

People love my spinach and artichoke dip recipe I developed years ago and based off the Houston’s one. It’s my most requested and most popular recipe from when I first started my blog. Everyone I know and their families make it for their events. People also love my Mediterranean shrimp, my classic roasted lemon & thyme chicken, my citrus salmon, and my short rib ragu featured here. But for dessert, people love my key lime pie and banoffee pies from my website.

Your go-to weeknight meal to eat at home? 

During the week, I stick to simple anti-inflammatory foods and recipes, a lot of plant-based foods like my lentil mushroom bolognese with spaghetti squash or chickpea spinach cauliflower curry, simple grilled salmon and veggies, or a turkey chili over a baked sweet potato. I also love a soup once the colder months set in. I preach the 80/20 rule, so during the week I keep it all super clean and light and then the weekends, I leave room for enjoying myself, having a glass of wine or some naughty cheese with friends or sushi out. But always being mindful of eating high-quality ingredients. 

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

You can decorate with herbs like rosemary and thyme instead of flowers. Ask friends to bring a bottle of wine each. Serve cheaper proteins like organic chicken as the mains and simple salads like a lemony arugula salad with shaved parmesan plus roasted veggie sides. Trader Joe’s has a nice selection of cheeses, nuts, and crackers, as well as cheap flowers!

Favorite conversation starter or question to get to know someone?

I love to go around and ask what their favorite childhood movie was. Mine was The Secret Garden or Little Princess. And I always like to keep up with current shows, documentaries, and movies/books as good conversation pieces. 

The perfect dinner party playlist includes:

I love my Dinner With Friends playlist from my Spotify combining classic oldies with some new funky tunes. 

Go-to centerpiece solution?

I love my vintage wooden low bowl, and I fill it with whatever produce is in season. Right now, I have mini white pumpkins for fall. But I love persimmons, clementines with their leaves, apples, lemons from a tree, or whatever looks pretty. I also always have some candles and flowers. 

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

If you are stressed over the timing of it all, prep ahead so you can enjoy your time with friends when they arrive and mingle. Reheat things right before serving. And leave all the dishes to the next morning so you don’t cut the evening short and spend it washing up over the sink instead of enjoying the beautiful event you created. 

Dream dinner guests?

Queen Ina Garten, obviously! And maybe a childhood crush like Michael J Fox.

Fill in the blank:

A perfect meal should: leave you feeling nourished, both physically and emotionally, with just the right balance of indulgence and health. Satisfying the body and the soul. 

It’s not a dinner party without: candles, music, good wine, and the kind of warmth that makes you want to linger long after the meal is over.

Every cook should know how to: trust their instincts, embrace mistakes, taste as they go, and bring people together through food, creating dishes that are as much about connection as they are about taste. 

The post From Actress to Chef: How Chloe-Charlotte Crampton Found Her True Calling appeared first on Camille Styles.

It feels like some people are born with great style, and that’s certainly the case for Betsy Sadler. From her well-edited wardrobe to her collection of handmade dishes and serving pieces, she’s that friend who inspires you to level up your aesthetic—while somehow making it feel completely effortless.

Betsy and her husband Greg live high in the hills above West Hollywood. Just a stone’s throw away from Sunset Boulevard’s nightlife, their charming home feels like a rural escape from the city. On the day of our shoot, we slowly drove up the winding road to their home and were rewarded with a breathtaking view of the canyons.

The couple shares the inherent thoughtfulness and attunement to the needs of others that (in my opinion) is the trademark of a great host. Betsy is a brand strategist and co-founder of MARCHÉ, a holiday marketplace created to uplift women-owned small businesses. Greg is a musician, and together they’ve created a life that feels incredibly heartfelt and aligned with their values. We bonded over our love of handmade ceramics and good olive oil. She gushed over the Casa Zuma salad bowl that I brought along to our shoot, and our team swooned over the leopard print coat she gamely donned despite the 100 degree heat. “We’re channeling fall!”

During the pandemic, Betsy began hosting outdoor dinner parties that tapped into a collective craving for in-person experiences. Her canyon home was the perfect setting for these gatherings, and we couldn’t wait to get an inside look at how Betsy entertains—and she fully delivered. Read on for Betsy and Greg’s cozy fall dinner in the canyon.

The Notepad No. 01

$175 at Jaymes Paper

At home in Los Angeles

Betsy, tell us about your home—what’s the story behind this magical spot?

My husband and I were torn between the desire to be in nature and the need to be close to the city. A friend moved out of this cozy canyon home, and voilà! Now we wake up every morning to a view of the mountains. My favorite time of day is the beginning of the sunrise when the birds just start chirping and pockets of light start to peek through the trees and valleys—it’s pure magic.

How did Marshell come to be?

About a decade ago, I took a step back to notice what truly makes me happy. Turns out, it’s working with companies that resonate with me personally—they value community, make wellbeing and the planet a priority, and are primarily women-owned. I followed my gut (again!) and now I’m surrounded by brands, ladies, and people I absolutely adore.

Walk us through a typical day for you:

I wake up with the sun around 5:00 or 6:00am, brush my teeth, grab a fresh water, cuddle into my very sleepy husband, and…. grab my phone. I know I know—it’s so horrible. I look at emails and slack first thing. 

My husband is an absolute dream and hand grinds beans for a perfect almond milk cortado (that he also makes) every day. I start the day with a walk or pilates — a dream day would be both.

On weekdays, I either work from home or head over to my “office” aka Neuehouse. And am on zoom/ in front of my computer most of the day. I break up the day with little walks. My weekdays are full, but I rarely work on weekends. I don’t even want to touch my computer. I want to see my friends and husband, be a bit lazy, self-care, spend time in nature, and reset. 

I definitely have a uniform of sorts. Most days you’ll find me in a Frank & Eileen Shirley button up or Sister Katie top/sweater with comfy pants—either slouchy OZMA field pants, AGOLDE 90s pinch waist high rise, or “cute” sweatpants— and a Sezane coat or trench.

Shoes are either FREDA SALVADOR Jada, LoQ Daria, or Jamie Haller Loafers. Jewelry—almost entirely Starling. And, of course, a slouchy Parker Thatch purse. I’ll break the uniform with an Ulla Johnson dress for date night.

Recycled Glass Petite Goblets, Set of 4

$78 at Casa Zuma

In the kitchen

What informs your approach to food? 

My gut (literally)—primarily my allium intolerance aka no garlic, shallots, onions for me. So, we use a lot of fresh herbs and spices. And we buy really nice meat and fish, which doesn’t need much to shine.

What’s your must-have cooking tool?

Chef’s knife — I don’t think there’s a single thing we eat that doesn’t require it. 

What are your favorite cookbooks and why?

Gjelina: Cooking from Venice, California.

The tomatillo harissa (modified for my allium intolerance) is a staple in our house. It’s also one of our favorite restaurants in LA but it’s not close so we try to recreate the magic at home (impossible, but we try).

Gjelina – by Travis Lett

$25.90 at Target

Foodwise: A Fresh Approach to Nutrition by Mia Rigden

Part nutrition education and part recipes, this is one of my favorite all around books for wellness. Our weekly staple recipes come from this cookbook and from Mia’s substack (which is amazing and has weekly recipes and grocery lists).

Foodwise – by Mia Rigden

$16.59 at Target

The Four Horsemen: Food and Wine for Good Times from the Brooklyn Restaurant

My absolutely favorite restaurant in the US is launching a cookbook on October 22nd and I know it will be a future favorite cookbook. I dream about their burrata with grilled peaches and speck (from Alto Adige in northern Italy where my husband and I were married).

The Four Horsemen: Food and Wine for Good Times from the Brooklyn Restaurant

$40 at Barnes & Noble

Sharing Platter

$74 at Casa Zuma

Reclaimed Wood Pedestal Tray

$76 at Casa Zuma

Mango Wood Serving Spoons, Set of 2

$24 at Casa Zuma

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

Eggs, greens (arugula, kale, spinach, little gems), zucchini, cucumbers, carrots, avocados, limes, almond milk, chicken, salmon, and almond flour tortillas. This is basically our weekly shopping list (plus a bar of chocolate and some sourdough).

Your go-to weeknight meal to eat at home? 

Greg makes an amazing chicken and I make a good salmon— we always have some concoction of either. I prefer warm/cooked meals, so we’ll add the protein to a mix sautéd veggies with basmati rice, seasoned one of three ways: herbs, tamari, or hot honey.

Handcrafted Wood Salad Bowls – Whitewash

$115 at Casa Zuma

How Betsy hosts a party

What does a great gathering look like for you?

A great gathering is one filled with laughter. So often we think the prettier and more “instagrammable” a gathering the more successful, but I think the ones where people are laughing, connecting, and truly enjoying themselves – seeing old friends and meeting new – those are the best. I’ll take a good time over a pretty tablescape any day.

Your signature dishes for gatherings?

Always a leafy, herby green salad and a loaf of Bub and Grandma’s bread—breakfast, brunch, lunch, or dinner.

Scroll to the bottom of this post for Betsy’s recipe for her Little Gem Salad with Apple and Dates.

The perfect dinner party playlist includes:

My husband will be in charge of records or well through on Spotify playlists — Wonder Valley has some of the best playlists (Spotify). So does my friend Berry’s company, Art Life Practice (Spotify).

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

For a casual get together there should be no stress. Anything that starts to stress you out — don’t do it. You don’t have to do anything fancy to host. Order food. Eat on the couch. It’s about the people. 

Dream dinner guests?

Just my friends! That’s who I want to spend my time with. Well, and my husband—my best friend

2021 Pinot Noir

$65 at Bricoleur Vineyards

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

It’s all about the people, so get a good group and no one will care about the rest! 

A bagel brunch is a really easy (and affordable) — bagels, a few toppings, some fruit, and sparkling wine with orange juice. A carafe of cold brew or a french press (we love the YIELD French Press) with hot coffee is always nice in the morning too. 

You also can host without serving a full meal. Drinks and snacks!

What are 3 products you love for the table?

Gjusta Goods linen napkins wash so well, we’ve literally have had the same for 5-6 years and we use them on a daily basis (but we only iron them for guests lol). 

The Casa Zuma Reclaimed Wood Pedestal Tray is a new favorite. We use it in the kitchen as an elevated little home for random accessories like the hand coffee grinder and tissues. It’s also the perfect serving tray to bring together little bowls and bites. 

Year & Day ceramic dishes are the best. They are dishwasher safe and haven’t cracked in the many years we’ve had them. And they’re a great price point.

What scares you about entertaining and why?

People staying past my bedtime — kidding (kind of). I love waking up to a clean house, so I clean everything at night — put on music or an audiobook and knock out all the dishes. And I wake up early, so.. if you’re staying chances are you are sitting at the counter and I’ll make you a martini or an amaro to sip and chat while I tackle the dishes.

Woven Tenganan Placemat

$28 at Saffron + Poe

Sentence finishers:

A perfect meal should …

…have something everyone can eat — and drink. We always make sure all our guests have something to enjoy (besides water) whether they drink alcohol or not. Oddbird and De Soi are great non-alcoholic options to have on hand. 

It’s not a dinner party without …

…laughter, olives, and a great loaf of sourdough. 

Little Gem Salad with Apples & Dates

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• Author: Betsy Sadler

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Description

This simple fall salad is a crowd-pleaser. Mix up the dressing in advance so it’s simple to toss together when guests arrive.

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Ingredients

Units USM

• 1 – 2 heads Little Gem lettuce
• 1 Apple sliced or chopped
• 3 Celery stalks cut on the bias
• 2–3 Dates, chopped
• 1/4 cup Hazelnuts, roasted and rough chopped
• 1/2 cup Midnight Moon, chopped

Honey Dijon Dressing

• 1/3 cup olive oil
• 1 tablespoon dijon
• splash of apple cider vinegar
• 1 tablespoon honey
• flaky salt

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Instructions

1. Make the dressing: add the dijon, apple cider vinegar, and honey to a bowl. Whisk together, then stream in the olive oil while whisking until combined. Add flaky salt to taste.
2. Add all the salad ingredients to a large salad bowl. Toss with dressing and season to taste with more flaky salt. Eat!

The post A Fall Dinner Party in Laurel Canyon With Betsy Sadler appeared first on Camille Styles.

Alison and Jay Carroll split their time between the high desert of Joshua Tree and a small island in Maine. Though a study in contrasts, the locations suit them perfectly, fostering a deep connection with nature that allows them to cook with the abundance of the seasons, as well as provide endless inspiration for their wildly popular olive oil and skincare brand, Wonder Valley. It’s clear that the couple has built a beautiful life all on their own terms—one that enables them to live aligned with their values and freely follow their curiosity, wherever it may lead. 

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

Shop Now

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.

There’s a romance surrounding the French way of life. An inherent enjoyment of beautiful things, delicious experiences, and the present moment that permeates daily rituals and routines. There’s no doubt that French Girl clichés abound, but still: there’s an undeniable je ne sais quoi possessed by every French woman I’ve met that goes beyond what she looks like or what she’s wearing. It’s her presence—her charm, wit, and sophistication—that makes her absolutely magnetic.

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.

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

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

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

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

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

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

About her west coast life and home

How did you find your home? Did you renovate?

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

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

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

What does a typical day look like at home?

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

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

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

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

Camilla’s approach to hosting and gatherings

What does a great gathering look like to you?

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

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

On the “restorative lunch” menu:

Pink Radicchio Salad with Blood Oranges and Hazelnuts

Einkorn Salad with Charred Squash

Pluot Galette with Creme Fraiche

What scares you about entertaining?

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

What are your signature dishes for gatherings?

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

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

How do you approach creating a guest list?

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

What are your tips for making guests feel at ease?

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

Favorite conversation starter or question to get to know someone?

What’s on your travel bucket list?

The perfect dinner party playlist includes:

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

What are some products you love for the table?

Textiles:

• Gjusta Goods
• Atelier Saucier
• Caroline Hurley

Ceramics:

• KH Wurtz
• Mondays in Brooklyn
• Robert Siegel Ceramics

Vases, cutting boards, and stone platforms from Olive Ateliers

Vintage candleholders (I prefer a mix and match)

Vintage flatware, or second hand Jean Dubost Laguiole

Go-to centerpiece solution:

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

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

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

Get the recipe for this Einkorn Salad with Charred Squash.

Dream dinner guests?

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

On seasonal cooking

What informs your approach to food?

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

Get the recipe for the Pluot Galette with Creme Fraiche.

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

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

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

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

Fill in the blank:

A perfect meal should … nourish.

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

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

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

There’s a certain art that exists in collaboration. It’s a careful, but free-falling dance between extending your own perspective while also embracing the creative acumen of others. Collaboration is proof that anything beautiful and note-worthy can’t exist in a vacuum. Instead, it’s a testament to our most basic understanding of creativity: the use of imagination, in conjunction with external inspiration, to create something that didn’t exist before. And while we use concrete representations of art—books, music, objects, and the like—to understand this, it’s in thoughtful, cohesively curated gatherings that this partnership of talent and expertise most clearly comes to life.

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.

The best hosts have a few things in common. They find inspiration at every turn, don’t sweat the small stuff, and invite everyone to the table. Elisa Marshall embodies these values inherent in creating a meaningful gathering—one that’s grounded in connection and creativity. Alongside her husband, Elisa is the owner and co-founder of the New York City-based restaurant and café, Maman. Now a staple of the city’s dining scene, Maman is synonymous with not only good, thoughtful food but also the comfort we should experience at each meal.

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.

Ajiri Aki knows how to have a good time. Whether she’s sourcing antiques for her brand, Madame de la Maison, or turning on her out-of-office for an extended stay in Provence, she’s equally devoted to finding pleasure in all of it—the food she eats, the places she travels, the conversations she has with friends and family. Ajiri defines the essential ingredients of joy as “curiosity, creativity, connection, and celebration.” All can be discovered in even the most mundane moments, if your eyes are attuned to see them.

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.

$425

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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.

Abstract art has a way of eliciting the inevitable: That looks easy, I could paint that. The untrained eye only sees haphazard strokes and seemingly random splotches of paint. What it doesn’t capture is the years it took to hone in this style and to develop the confidence to explore the boundaries of art. This truth extends across most creative disciplines, particularly within the evolving world of food. We assume minimal-ingredient recipes imply ease, but the best chefs know: simplicity has a place at the table.

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.

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

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

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

Sweater from COS.

On Making Pivots and Finding Professional Joy

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

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

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

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

How did your business come to be?

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

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

Honoring the Creativity Inherent in Food

How did you learn to cook? 

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

What informs your approach to food?

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

Devon Liedtke Shares Her Entertaining Wisdom

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

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

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

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

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

What does a great gathering look like for you?

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

What are you serving at this gathering?

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

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

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

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

What are your favorite cookbooks?

Anything Ottolenghi. 

Ottolenghi: The Cookbook

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

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

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

Keep it simple and think outside of the box. 

Favorite conversation starter or question to get to know someone?

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

The perfect dinner party playlist includes:

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

Your go-to centerpiece solution:

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

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

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

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

Dream dinner guests?

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

Fill in the blank:

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

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

“Every cook should know how to …” pivot.

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

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

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

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

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

How did you learn to cook?

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

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

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

What informs your approach to food?

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

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

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

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

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

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

What does a great gathering look like for you?

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

What does a typical day look like for you?

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

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

Sweet Laurel Bakery Vegan Scone Mix

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

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

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

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

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

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

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

What are your favorite cookbooks and why?

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

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

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

What scares you about entertaining?

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

what are Your signature dishes for gatherings?

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

what’s your go-to weeknight meal?

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

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

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

Favorite question to get to know someone?

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

The perfect dinner party playlist includes:

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

Go-to centerpiece solution:

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

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

Perfect planning prevents party mishaps

Sweet Laurel Bakery Pancake Mix

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Dream dinner guests?

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

Sweet Laurel Bakery Pumpkin Spice Caramel Cake

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Fill in the blank:

A perfect meal should have a good amount of veggies.

It’s not a dinner party without CAKE.

Every cook should know how to sauté or roast veggies.

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

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

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

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

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

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

On Discovering Her Love of Cooking

How did you learn to cook?

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

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

What informs your approach to food?

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

What’s your must-have cooking tool?

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

What are your favorite cookbooks?

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

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

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

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

Your go-to weeknight meal to eat at home?

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

Get the recipe for Sophie’s Harvest Salad.

On Building a Creative Business

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

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

What does a typical day look like for you?

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

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

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

Matchbox by Glaze Studio

On Creating a Cozy Gathering at Home

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

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

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

What does a great gathering look like for you?

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

What are three products you love for the table?

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

What scares you about entertaining?

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

Your signature dishes for gatherings?

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

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

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

Favorite question to get to know someone?

How are you really?

The perfect dinner party playlist includes:

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

Go-to centerpiece solution:

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

Get the recipe for Sophie’s Healthy Apple Crumble.

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

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

Dream dinner guests?

Easy: my husband and my best friends. 

Fill in the blank:

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

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

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

Follow Sophie Collins on Instagram for more inspiration.

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

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

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

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

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

How Glamping in Texas Can Lead to a Life of Discovery

What Was the inspiration behind walden retreats?

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

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

How did Walden Retreats come to be?

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

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

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

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

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

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

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

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

What does A Typical Day look like For You?

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

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

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

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

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

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

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

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

What informs your approach to food?

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

What Are Your must-have cooking tools?

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

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

What are your favorite cookbooks?

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

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

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

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

Your go-to weeknight meal to eat at home?

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

How Sarah and Blake Smith Gather

What does a great gathering look like for you?

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

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

Get the recipe for Sarah’s Grilled Watermelon Salad

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

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

H&M 2-pack Linen Napkins

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Kinn Home Dinner Plate

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What Scares You About Entertaining?

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

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

Your Signature Dishes For Gatherings?

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

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

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

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

Favorite conversation starter?

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

The perfect dinner party playlist includes:

Ella Fitzgerald, always. — Sarah

Chris Stapleton. — Blake

Go-to centerpiece solution:

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

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

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

Dream dinner guests?

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

Fill in the blank:

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

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

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

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

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

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

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

On cooking like an Italian (in Seattle)

How did you learn to cook?

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

What’s your approach to food? 

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

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

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

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

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

What are your favorite cookbooks?

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

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

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

Your go-to weeknight meal to eat at home?

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

On doing what she loves

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

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

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

Tell us about your gorgeous studio.

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

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

Walk us through a typical day for you.

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

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

How Cassandra LaValle throws a great party

What does a great gathering look like for you?

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

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

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

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

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

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

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

Get the recipe for Cassandra’s Cocchi Spritz cocktail.

What scares you about entertaining?

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

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

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

Your signature dishes for gatherings?

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

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

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

Favorite conversation starter?

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

The perfect dinner party playlist includes: 

Old jazz or blues. 

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

Go-to centerpiece solution: 

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

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

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

Dream dinner guests:

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

Fill in the blank:

“A perfect meal should …”  be a journey.

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

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

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