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"With so many different tones across the ROYGBIV palette, it can be difficult to nail down your event's color scheme. Ombré offers the perfect palette compromise — a color family you adore fading from one shade to another. Not only does this make your event's design more flexible, it makes it totally on trend. Ombré has proven itself as one of the most eye-catching décor trends, which is why we're sharing some of our favorite fading color schemes for this week's Tuesday Top 5." - via PartySlate

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photographer: American Image Gallery | planner: Russell Harris Event Group | florals: InBlume | venue: Walt Disney Studios Burbank | caterer: Good Gracious! Events | furniture & rentals: Blueprint Studios | lighting: LightenUp, Inc.

Our Dungeness Crab Sliders are absolutely perfect for summer! Scroll below for the recipe to perfect yours.


Makes 22 sliders
2 tablespoons butter
1/2 cup shallots, minced
2 pound fresh Dungeness crabmeat
2 tablespoons chives
3 tablespoons lemon juice
1 tablespoon parsley
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1/3 cup breadcrumbs
Cayenne pepper to taste
Salt and pepper to taste
2 tablespoons extra virgin olive oil
Tartar Remoulade Sauce

22 mini burger buns
3 ripe avocados
22 3-inch bamboo skewers with knots

In a skillet, sauté the butter and shallots on medium heat until soft. Transfer to a bowl and set aside to cool. In a large bowl, mix the crab, chives, lemon juice, parsley, shallots, mayonnaise, Dijon mustard, Worcestershire sauce and breadcrumbs. Add cayenne pepper to taste and mix well. Season with salt and pepper. Place in the refrigerator and let sit for about 10 minutes to firm. Remove from the refrigerator and form 22 sliders by hand. Sear on a hot griddle or frying pan with a little olive oil for 2 minutes on each side, until golden brown.

To assemble, cut the buns in half and lay the crab slider (warmed or room temperature) on the bottom half of the bun.  Cut the avocado in half and take out the seed. Scoop the avocado out of the skin. Thinly slice the avocado and lay about 4 slices on the top half of the burger bun. Place a large dollop of Tartar Remoulade Sauce on the avocado and then place the top half of the bun over the crab cake and insert a skewer through the slider to hold it together and serve.

Tartar Remoulade Sauce
Makes 2 cups
1/4 cup pickled relish
1/4 cup minced shallots (3 ounces)
2 tablespoons capers
1/2 teaspoon garlic, minced
1 1/4cup mayonnaise
1/2 cup sour cream
Salt and white pepper to taste
Blend everything together in a food processor, leaving the sauce a little chunky
Adjust seasonings if needed

Impress your guests with something unique for your next dinner party! Our Eggplant with Manchengo Chorizo Ragu will certainly do the trick!



Makes  10  rolls
2  Japanese  eggplants
1/2cup  of  beef  chorizo
1/2cup  grated  manchego  cheese  and  slices  to  serve  under  the  roll
2  tablespoons  fresh  mint,  chiffonade
10  blanched  chives
1/2cup  Vegetable  Marinade (see  recipe  index)

Slice  the  eggplant  on  a  mandoline,  about  1/8-inch  thick lengthwise.  Brush  Vegetable  Marinade  on  both  sides  of  the eggplant  and  refrigerate  overnight.

Cook  chorizo  in  a  pan  until  all  juices  evaporate,  place  on  a paper  towel  until  cooled.  Mix  the  chorizo  with  the  grated manchego  cheese  and  mint.

Grill  the  eggplant  on  both  sides  and  season  with  salt  and  pepper on  a  griddle.  Place  on  paper  towel  to  cool.

To  assemble,  place  one  tablespoon  of  the  chorizo  manchego filling  on  the  eggplant  and  roll.  Tie  it  together with a blanched chive and serve over a slice of manchengo.

A L O N G  W I T H

A DJ with a smokin' hot playlist Conveyor belt serving buckets of white & yellow corn succotash Four tall cocktail tables with linens Food station Bar and bartender Wait staff Recyclable and sustainable products Complete setup and break down Trash removal Just give us a date, time and place and we'll do the rest! For more details and pricing, click here!

As summer is here, we wanted to share our recipe from our Food, Fun, Love book: Chilled BLT Soup! Scroll below for the recipe!



1/2 cup shallots
1/2 cup white onions
1 teaspoon garlic
3 slices bacon chopped plus 3 slices of bacon to make bits for topping
11/2 cups fresh tomatoes cut into medium cubes
11/2 cups canned tomatoes
2/3 beef broth
1 cup chicken broth
2/3 cup tomato juice
1 tablespoon tomato paste
Salt and pepper
1/2 head of romaine, shredded small and fine
1 cup olive oil for garnish
2 teaspoons granulate sugar

In a heavy duty pot, saute the bacon on high heat until cooked and golden brown. Add the onions, shallots and garlic and cook until translucent and brown. Add tomatoes and cook until the mixture reduces and becomes thicker.

Add the beef and chicken broths, tomato juice and tomato paste. Bring to a boil then reduce heat and simmer for 20 minutes. Remove from the heat and let cool slightly. When cool enough to handle, place the mixture into a processor or blender to puree. Check seasonings and add a little sugar if needed.

Meanwhile, lay the remaining 3 slices of bacon on a sheet pan and bake in a 350 degrees oven for 10-15 minutes or until crispy. Strain all the fat off and place bacon on paper towels. When cool, crumble the bacon.

Serve the soup in demitasse cups with bacon bits sprinkled on top. Garnish with shredded romaine lettuce and drizzle with olive oil.

We adored this spectacular design and we are thrilled this Santa Ynez Fall Fete is featured on PartySlate as a top event of April 2019!

Expertly designed by Alicia of Details Details, round tables were draped in blue linen, while the bridal party sat at a long family-style grey wash wooden table. Each setting featured gold rimmed chargers paired with gold rimmed glassware. The setting was completed with patterned blue china, topped with custom menus, brushed gold flatware, and accompanied by crystal chandeliers glittering above. We served a decadent plated dinner for all to enjoy! Guests had the option of Grilled Halibut, Beef Tenderloin Filet Burrata, or White Cauliflower Lasagna.

With full bellies, guests took to the dance floor to dance the night away! Thinking of the ladies, the couple provided sandals so everyone could comfortably dance. As a late night snack, we served crispy tater tots, grilled cheese sandwiches, and Kobe beef sliders.

Special thank you to Alicia of Details Details for including us in this fantastic wedding and Jana Williams Photography for capturing the details of the day!










Planning + Design: Details Details, Alicia Townsend | Photography: Jana Williams Photography | Catering: Good Gracious! Events | Rentals: Fancy Tables | Florals: Bloom Box Designs | Videography: Hoo Films

In a rich luscious garden amongst the trees and greenery, dark wooden chairs lay in intricate rows, lined perfectly for guests to sit and enjoy the ceremony. With the vivid greens of the landscape contrasting the piercing blue sky, this al fresco wedding truly was a stunning visual display. Instead of a bridal arch, our couple opted for intricately designed vases of deep blue and white filled with a beautiful selection of ivory blooms.

Our bride looked stunning in a white fitted gown with floral appliques and an open back design while the groom looked sharp in a black tux. With the sound of a harpist playing in the background and the Pacific ocean as an unforgettable backdrop, our bride and groom said I do in front of their nearest and dearest.

Following the “I do’s”, guests were invited join the couple during cocktail hour to sign the guest book, indulge in delicious tray passed appetizers, and custom cocktails while seated at round tables draped in ivory linen beneath market umbrellas to keep cool from the sunshine. All the while a single guitarist played strings to add a relaxed element to the celebration.

Stay tuned, next we’ll we will share details of the reception that featured 180 views of the Pacific Ocean!