Dinner Party // Domaine Home

We were thrilled when we were asked to partner up with  Domaine Home and the Standard Hotel to help create the Reclaim Real Food Event. Check out our tables and florals at the three night pop-up dinner hosted by Marisa Tomei, Shiva Rose, Peter Glatzer + Adrian Grenier.

Thanks so much for having us. Check out the full story here

Day Of // Chris + Meg

Sometimes you just need help the day of your big day. Someone to set up all the runners your spent hours sewing, fill candy jars with the sweets you've been staying away from, you know, execute the details. 

Chris and Meg got married at the Solage in Calistoga, and just needed a little help making sure all of their T's were crossed and I's were dotted, so they called Mein Schatz.  

Bonus points when your clients hire your husband to shoot the photos and you can make a little vacation out of a trip to wine country.

Congrats, Chris + Meg, you were way too much fun!

photos by the long haul

Styled Shoot // Pie Party

Last month we were asked to put together a little Pie Party for Elizabethbanks.com. We baked up a few favorites, styled them with some purty florals and Yeah! Rentals furniture, and ate ''til we exploded.

A few treats from Cake Monkey made the perfect favors for our guests.. that is, if they could resist from eating them up!

Here's my Grandmother's Apple Pie recipe. It's the same one we used for the mini pies in jars for my wedding:

Crust (make two)

·      1 1/3 cups flour

·      ½ tsp salt

·      ½ cup cold butter, cut into cubes

·      3 TBL ice, cold water

In a large bowl, sift flour and salt together. Using a pastry cutter, blend in butter until it resembles little peas. Add water slowly, using only enough so dough holds together. Gather dough into a flat disc, wrap in plastic wrap, and chill for an hour.

Dust your countertop and rolling pin with flour. Starting in the center of the dough disc, roll out until you’ve reached your desired size.

Apple Pie

·      3-4 large, tart apples, like Granny Smith

·      3-4 large, sweet apples, like Gala

·      1 cup of sugar

·      2 TBL flour

·      1 ½ TBL cinnamon

·      1 tsp freshly ground nutmeg

·      Juice from one lemon

Pre-heat oven to 400°
Peel, core and slice apples into 1/8ths. Toss with lemon juice to prevent browning. Sprinkle with sugar, flour, and spices - toss to combine.

Roll out one of your piecrusts, and place in 9” pie pan. Trim the edge so you have no more than a ½” hang-over. Sprinkle the bottom with 1 TBL sugar. Add apples.

Roll out second piecrust and gently place over the top of your pie. Trim the edges and sal the two crusts together. Cut slits in the top so steam can escape. I like to cut hearts, a chevron pattern, or the initial of my pup (which happens to be the same as my love - he'll never know who I was thinking of while baking). Brush the top crust with an egg wash (mix one egg with 2 TBL water) and sprinkle with sugar.

Place pie on a baking sheet to catch any juices that may drip, and bake for 50 minutes. When you see the juices bubbling up towards the escape slits, your pie is done. If after 50 minutes, you don’t see any 

bubbling, turn the oven down to 350° and continue to bake for an additional 10-15 minutes. If your crust is getting too brown, cover it with tinfoil.

 Try to let your pie cool before serving – at least for 30 minutes – but if you can’t, I won’t tell. Just serve her up with some vanilla ice cream, and you are sure to have some very happy guests.

Be sure to check out the entire post, including another recipe and a free download, over on ElizabethBanks.com.

 All photos by The Long Haul.

Design + Florals + Coordination // Shannon + Mark

We're a little behind on posts over here, but that doesn't make us any less thrilled to be a part of Utterly Engaged Issue #24. You may remember their inspiration board we posted a while back. Here are a few details from Shannon + Mark's big day.

 Shannon's mom did all of the calligraphy on these hand-dipped escort cards. Her dad cut the log rounds that we used for signage and table numbers. Talk about a hands-on family.

We made custom table runners for their four, long dinner tables. 

Honey favors were placed on each mis-matched plate, accompanied with another dipped place card.

With dessert provided by Cake Monkey, Shannon + Mark knew their marriage was off to a sweet start.

Keeping up with Japanese custom, Shannon's family made a thousand paper cranes for luck. We strung them up in this hundred year old tree. 1,000 cranes + 100 years = a lifetime of love.

We loved being a part of your day, Shannon + Mark. Much love to you both!

Be sure to check out the Fizz and Frills Issue of Utterly Engaged for even more goodness.

Photography: The Long Haul // Venue: Private Estate in Rolling Hills // Sweets: Cake Monkey

Inspiration // Stannia + Andi

You got a sneak peek of Stannia + Andi's Farmer's Market themed wedding a few weeks ago. How about a peek at their inspiration board:

Sneak Peak // Stannia + Andi

Just a little instagram goodness from a wedding we did at Marvimon a few weeks ago. 

Can't wait to see the photos Wildflower Photos took!

Day Of // Alex + Lake

Alex + Lake are the kind of couple you only hope you could be: stylish, fun, and so in love.

Held at Rimrock Ranch, just minutes past Pioneer Town, this wedding was a labor of love for these two. Burning sage, friendship bracelets, luminaries and well wishes. Not to mention, Alex's dad sang After Hours, by the Velvet Underground during the ceremony (BEST. MOMENT. EVER).

Whoa Nelly! provided a family style mexican feast, which ended with the dessert of all desserts: CHURROS!

Bouf by The Long Haul Photo provided the photo booth, which always proves to be a wild time. 

Alex + Lake, thank you for letting me a part of your magical day. Can I take you home with me?

For more photos from Alex + Lake's big day (and a chuppah you would kill for), head over to photographer, Ashley West Leonard's blog.

All photos by Ashley West Leonard