entertaining inspiration and design

I had the best time doing a little Cocktail Napkin DIY Workshop at the Splendid Robertson store in October. And what was not to love? Shopping (including a 20% discount), drinking, dancing and crafting…it was such a fun night with a big crowd. Event photos are below, and were all captured by photographer Kat Harris.

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The evening was hosted by the the lovely fashionistas — Jen Pinkston of The Effortless Chic, Catherine Sheppard of The Life Styled and Mara Ferreira of M loves M. How fabulous are these three?

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If you’ve ever been to a Splendid Event, you’ll know they’re big on their crafting stations. So I was just thrilled to be asked to work on the DIY station for the Robertson store’s fall event. I collaborated with Jen Johnston of Shop Snug Haven on the craft station, which was designing a set of four Cocktail Napkins. We had the cocktail napkins pre-made, using Splendid fabric, and then selected colorful fabric that could be ironed-on to the napkins (we added heat transfer paper to the back of all the color fabric options). Guests could use a pre-designed stencil we created just for this event, or design their own shapes, cut and iron-on to their cocktail napkin. And let me just say, these ladies got into it! They were all so crafty and unique.

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I reached out to talented crew at Botany for the feminine and organic-toned floral arrangements, I’m so in love with out the turned out (as I always am!).

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That’s my friend (and collaborator), Jen Johnston, and me sharing the napkin samples. The night was loads of fun with craft cocktails shaken by The Cocktail Academy, delicious bites by Thyme Market & Cafe Catering and tunes spun by the two of my favorite ladies at Haute Mobile Disco.

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Photo Credit: Kat Harris | Splendid Robertson Store, Los Angeles

I’m so excited to be part of this fun event at Splendid, hosted by the lovely Jen Pinkston of The Effortless Chic, Catherine Sheppard of The Life Styled and Mara Ferreira of M loves M. Sure to be a fun night with speciality drinks by The Cocktail Academy, 20% off all Splendid purchases…and a fun little DIY Workshop with me! The festivities will be at the Splendid Robertson store on Wednesday, October 22nd from 6pm – 8:30pm. Be sure to RSVP at: RSVP_Robertson@vfc.com. 

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I’m pretty obsessed with my daily Greens 3 juice from the LA-based juice shop, Pressed Juicery – so was over the moon when I was asked to style the book launch party for Pressed Juicery’s new book, “Juice:Recipes for Juicing, Cleansing, and Living Well“. The event was held at the iconic Brentwood Country Mart, which happens to where the very first Pressed Juicery opened shop. Guests could have their book signed by the founders, make their own Pressed Juicery Cocktail via the Juice Bar,  and nibble on delicious snacks by Kitchensurfing chef Tehra Thorp. Botany Flowers provided the beautiful white and green floral arrangements and we brought in a few key furniture pieces from Found Vintage Rentals to help create an inviting space. A few photos of the event are below (photo credit to Yayo Ahumada) – you can see more book launch party photos and a tasty couscous salad recipe using the Roots 3 juice on The Chalkboard Mag.

Pressed Juicery Book Launch Party // Event Design + Styling by Le Partie Sugar // Photo Credit: Yayo Ahumada
Pressed Juicery Book Launch Party // Event Design + Styling by Le Partie Sugar // Photo Credit: Yayo Ahumada
Pressed Juicery Book Launch Party // Event Design + Styling by Le Partie Sugar // Photo Credit: Yayo AhumadaPressed Juicery Book Launch Party // Event Design + Styling by Le Partie Sugar // Photo Credit: Yayo AhumadaPressed Juicery Book Launch Party // Event Design + Styling by Le Partie Sugar // Photo Credit: Yayo Ahumada

I had the pleasure of working with the lovely ladies of Sugar Paper this August on styling an event celebrating their latest collaboration with Paperless Post. The event, which was hosted for the Sugar Paper staff, centered around a mixology class taught by Pharmacie LA. The event was filmed and the footage was used to create a festive video announcing the collaboration launch, check it out on Instyle.com (it’s so cute!). Event photos below, and you can see the fabulous Sugar Paper collection on paperlesspost.com – so many beautiful birthday, shower, holiday and NYE options available.

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Sugar Paper + Paperless Post Launch Event // Design +Styling by Le Partie Sugar
Sugar Paper + Paperless Post Launch Event // Design +Styling by Le Partie Sugar
Sugar Paper + Paperless Post Launch Event // Design +Styling by Le Partie SugarSugar Paper + Paperless Post Launch Event // Design +Styling by Le Partie Sugar
Sugar Paper + Paperless Post Launch Event // Design +Styling by Le Partie Sugar
Sugar Paper + Paperless Post Launch Event // Design +Styling by Le Partie SugarSugar Paper + Paperless Post Launch Event // Design +Styling by Le Partie Sugar

Vendor Credits: Floral Arrangements by Botany Flowers | Mixology Class by Pharmacie LA | Cheese and Charcuterie Plates by Thyme Market & Cafe | Pink Tassel Napkins, Black+ White Runner by Shop Snug Haven | Heart Wood Muddler by AHeirloom | Event Design and Styling by Le Partie Sugar

There’s something about burrata that makes everything taste better. I usually have it paired with something sweet, like grilled peaches and topped with arugula for a kick. But when visiting one of my favorite LA-based restaurants, I enjoyed it paired with smashed English peas and topped with this incredibly flavorful mint pistachio pesto. It was heaven. And I had to do my best to replicate it…so here is my version – recipe and step-by-step photos below.

Burrata + Smashed Peas + Mint Pistachio // Le Partie Sugar

I hit up my local farmer’s market for these ingredients, but your local supermarket should have all these things. You’ll need a french baguette (sliced into 1/2″ pieces), 4 oz of burrata,  1/2 pound English peas, a bunch of mint, 1/2 cup olive oil, 1/2 cup pistachios, fresh sea salt and black pepper, 2 cloves garlic.

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First things first, preheat your oven to 450 degrees (this is for toasting the baguette slices in a bit). Next, boil 2 cups of water with 2 tablespoons of butter, and dash of salt. While the water is reaching a boil, shell the peas. Place the shelled peas into the water and boil for 5 – 7 minutes, until bright green. Drain and reserve 1 cup of water. Mash the peas with a potato masher, and add in the reserved water if it looks dry. It should be creamy, not pasty.

Burrata + Smashed Peas + Mint Pistachio // Le Partie Sugar
Burrata + Smashed Peas + Mint Pistachio // Le Partie Sugar
Burrata + Smashed Peas + Mint Pistachio // Le Partie Sugar
Next, combine the mint leaves, pistachios, garlic and salt into a small food processor. Process or crush until coarsely ground. In a steady stream, add the oil and lime juice until the consistency is of your liking. Next (but not pictured), slice your baguette and dab of olive oil onto each slice. Then pop into the oven for 3 – 5 minutes, or until golden brown.

Burrata + Smashed Peas + Mint Pistachio // Le Partie Sugar

Next up, assembly. First layer the smashed peas on to the toasted crostini. Then add some burrata. Then top with the mint pistachio pesto and a few basil leaves.

Burrata + Smashed Peas + Mint Pistachio // Le Partie Sugar
Burrata + Smashed Peas + Mint Pistachio // Le Partie Sugar
Burrata + Smashed Peas + Mint Pistachio // Le Partie Sugar

I always finish these types of appetizers with a finishing salt, my go-to is a French Gray Sea Salt from Penzy Spices.

Burrata + Smashed Peas + Mint Pistachio // Le Partie Sugar
Burrata + Smashed Peas + Mint Pistachio // Le Partie Sugar

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