Ojai Valley Inn & Spa Wedding from Elizabeth Messina Photography

Just when you imagine that this day of gorgeous events from Elizabeth Messina could not possibly be topped, it gets topped in a major, major way. An elegant, crazy beautiful kind of way masterminded by Merryl Brown Events  with flower combos like you wouldn’t believe by Mindy Rice set against the prettiness of Ojai Valley Inn & Spa and all finished off with a French Patisserie. Phew, it’s A LOT but I promise you it’s so worth a good long look. Have a peek at all the beautiful imagery captured by Elizabeth, including some sweet as can be family portraits right here.

From Merryl Brown Events… Our bride and groom’s amazing wedding ceremony took place in the intimate Ojai Valley Inn Herb Garden. Cozy, with family and friends and the couple’s baby in her antique, flower-draped pram, we created a ceremony site that was perfect for the garden setting. Two antique urns on beautiful pillars held dramatic floral and fresh greenery, adding a beautiful depth and texture to the ceremony site. Situated on the sprawling green grass in the field below the ceremony was a classic white tent, draped in taffeta, with generous curtains pulled back with garlands of rich, peachy-golden toned floral. The peach tones floral arrangements were stunning, as they meandered down each table in a variety of antique vessels, enhanced by the natural amber glow of candle light. The room had a warm and romantic tone, and was particularly sweet with the grass below… a welcome juxtaposition to such a stunning and elegant tent. The custom wood and linen pillars and inset linen ceiling were fabulous and unique décor elements. The dark wood dining chairs were lovely, particularly at the end of each oval table, which held two chairs with a custom ruffled linen slipcover to match the table drape. Those slipcovered chairs were such charming elements.

The piece de resistance of the event was a patisserie and a charcuterie. The patisserie was every girl’s dream… while the charcuterie, every man’s. What an amazing and original reveal it was when these two beautifully designed boutique “stores” were revealed to guests’ delight after the cake was cut! The lighting and interior of each made them seem as if they were plucked from a tiny street in France.

The Patisserie had a tall, white display case, flanked by two elegantly framed gilded mirrors. Three crystal chandeliers hung from above, illuminating the soft pink draping on the walls of the shop. Cloches of fresh baked goods, truffles and macaroons all made by former Martha Stewart Food Editor Elizabeth Colling were bountiful. Staggeringly beautiful cakes and cupcakes were presented in an array of flavors and muted colors by the uber talented Robyn Loves Cake. Antique porcelain dishes were stacked high, allowing guests to help themselves or be served by the adorable white and pink frocked Patisserie attendants.

The Charcuterie/Fromagerie was more on the rustic side… as if you walked into a sixth generation family owned store. A tall armoire flanked with large chalkboards listing the ‘menu’ and an old French table with marble blocks displayed an array of worldly cheeses. French bread baskets hung on the walls, filled with fresh baguettes; sliced cured meats and olives were piled high on the table for guests to sample. Simple white dishes were stacked behind the apron clad servers ready to accommodate the requests of the “customers”. This was a wedding that was so incredibly charming and love filled from beginning to end. The video really helps to bring all of these images to life.

Photography: Elizabeth Messina | Design and Production: Merryl Brown Events | Videography: Isaac Hernandez | Draping, Furniture and Décor: Rrivre Works Inc. | Floral and Decor: Mindy Rice | Venue: Ojai Valley Inn & Spa | Linens: La Tavola Linen | Collateral: The Stationery Collection |  Ceremony Music: Aurora Ensemble | Officiant: Soaring Starkey | Reception Band: Jumpstart | Sound and Lighting: 721 Productions | Rentals: Classic Party Rentals | Dance Floor: Barker Décor Service Inc. | Patisserie Desserts: Elizabeth Colling | Patisserie Cakes: Robyn Loves Cake | Wedding Cake: The Butter End Cakery| Hair: Travis Jay Hazzard | Makeup: Tomiko Taft | Wedding Dress: Claire Pettibone

- See more at: http://www.merrylbrownevents.com/blog/2013/08/16/santa-barbara-wedding-planning/

Creative Ways To Use Vanilla Products Over The Holidays

Happy Thanksgiving to everyone from our family here at Vanilla From Tahiti. As you gear up for the holidays, make sure you have plenty of our Vanilla From Tahiti products on-hand for all of your holiday baking, partying and gift-giving needs. Our Tahitian vanilla food products are made from the finest Tahitian vanilla beans, and can be used in a variety of unique ways over the holidays.

Baking: Whether entertaining guests or making holiday presents, cooks, chelato makers, chocolatiers, pastry chefs, and food lovers alike can all flex their baking muscles by adding the extra flavor of pure Vanilla From Tahiti to any recipe. Known for its aromatics, our Tahitian vanilla extract is the perfect addition to your next recipe. Its fruity, intense notes are excellent for baking and flavoring both sweet and savory dishes. Best of all, you don’t have to worry about anyone who has allergies to gluten, wheat or corn. Our products are all made from pure Tahitian vanilla beans, with nothing added during the extraction process.

Holiday Drinks: Add a pure vanilla bean to any of your holiday drink specials for an extra bit of visual appeal and flavor. Traditional holiday drinks like eggnog, rum toddies, or a Tom & Jerry will all taste better when graced with a vanilla bean.

Holiday Gifts: Looking for some unique gift ideas that everyone will love? How about some vanilla coffee or vanilla mustard? Or savor the tropical freshness of vanilla body care products including bar soap, conditioning shampoo, lotion, body oil, and shower gel.

Foodie Gifts: Every foodie on your list will appreciate our Tahitian Vanilla Sampler. This sampler is a convenient way to experience pure Tahitian vanilla in its most popular forms. Perfect for the home chef, this sampler includes ground vanilla, vanilla extract, and two Tahitian vanilla beans. Readers will enjoy learning about the culture and history of the world’s most popular spice in Vanille de Tahiti. Our Vanilla Gift Set, for that someone special, is the perfect collection of Tahitian vanilla goodies to surprise and delight any epicurean. It includes a copy of the Vanille de Tahiti book, vanilla mustard, ground vanilla, vanilla extract, and two Tahitian vanilla beans.

You may have noticed we rolled out a brand new web site last month, and to express our gratitude this Thanksgiving, we're giving you $5 in Rewards Points to put towards your next purchase just for registering on our NEW website by December 13!

Vanilla From Tahiti caters to those who expect the very best in quality vanilla bean products. No matter what your plans are for the holiday season, rely on Vanilla From Tahiti to add the finest touch of vanilla.

About Vanilla From Tahiti: Vanilla From Tahiti imports only real Tahitian vanilla beans from partners in Raiatea, French Polynesia. Since its founding the company has become the web’s premier site for pure Tahitian vanilla products, Tahitian vanilla extract, andTahitian vanilla beans. Vanilla from Tahiti won the prestigious Medaille D’Or Award in 2012 for its array of fine vanilla products. Visit the website and Facebook page or call 805-965-5153 to obtain more information,buy vanilla extract for all your holiday needs, or learn more about the Loyalty Rewards Program.

Primal Essence Presents 7 Benefits of Chai Concentrate

In the past few years we have seen a dramatic increase in the number of customers purchasing our chai concentrate. The West first came to love the savory flavors of this rich Indian drink in coffee houses and upscale restaurants. It has become so widespread that many industry analysts predict chai will become as popular as lattes and cappuccinos.

Leading edge chefs and health-conscious food service professionals have also discovered that chai can make a tantalizing addition to ice cream, breads, pancakes, cookies, and so much more. If you’re thinking about exploring the benefits of adding chai to your menu or drink offerings, here are the top seven benefits of using chai concentrate from Primal Essence:

1.  Ease of Use: Instead of struggling to find the individual ingredients or spending the time to make your own chai, purchasing it in bulk concentrate can save you time and money.
2.  A Little Goes a Long Way: Our unique extraction process enables Primal Essence to produce concentrates that are many times more potent than ground herbs and spices.
3.  High Quality: Our facility operates under the strict guidelines of a Quality Assurance Program consisting of Good Manufacturing Practices, a HACCP plan, and a Pure Food Guarantee.
4.  Affordable Pricing: Bulk practices mean we can offer more affordable pricing on a wide variety of bulk herbal extracts.
5.  Added Health Boost: Primal Essence uses only natural or certified organic ingredients including ginger, cinnamon, cardamom, nutmeg, and black pepper in our chai concentrate. The spices which give chai its unique taste also impart great health benefits. Use it for its precious antioxidants and natural phytochemicals.
6.  Versatility: Simply pump it into hot or cold water, any oil, or any liquid base used in cooking for an added flavor boost. Chaicomplements any raw, vegan or organic menu or adds an extra zest to everyday recipes.
7.  Safe and Natural: Chai concentrate is pure and chemical-free, containing no saturated fat and no cholesterol. No additives or preservatives are used.

Adding the full-bodied flavor of chai to your food and drink offerings can help boost your restaurant or hotel in many ways. You can up the taste and health quotient of your meals without sacrificing any quality or increasing any cost. Chai concentrate is consistent, versatile, affordable, and natural. Try some today and see how chai concentrate can add to your bottom line.

About Primal Essence: Primal Essence in Oxnard, CA is a leading supplier of bulk herbal extracts to the food service industry, including restaurants, hotels, hospitals and other institutions. If you need bulk supplies of quality natural extracts like fenugreek extract,turmeric extract, rosemary extract, chai concentrate, chamomile extract, natural Astaxanthin, fennel extract, spearmint extract, or supercritical extracts, turn to the professionals at Primal Essence. Visit the website and Facebook page or call 805-981-2409 for more information.

Blush SB Lounge and Restaurant: Why Companies Love Blush For Holiday Events

With the holiday season rapidly approaching, many event planners and company owners are beginning to think about where they would like to hold their Santa Barbara holiday events. These gatherings can be important in so many ways. They can be used to thank clients for their support and business throughout the year, reward employees and vendors for a job well done, or just spend time together in a fun and relaxing environment. The choice of venue for a holiday event can make the difference between warm and cozy, or loud and festive.

Many companies turn to Blush Restaurant + Lounge in Santa Barbara to create the perfect holiday event with its easy combination of cozy ambience, outstanding customer service, California cuisine, and signature cocktails. The options we offer are as varied and unique as our guests’ entertaining needs. The versatile areas in our restaurant can accommodate groups from 10 to 400 people. Nestled in the heart of downtown Santa Barbara, Blush Restaurant + Lounge is easily accessible to all. Our ample parking lot means guests won’t have to walk all over town while dressed in their holiday best.

Choose from the two full bars available in our inside lounge or our expansive outdoor patio, which boasts six elegant fireside seating areas, and is equipped with a full bar and cabana seating. The main dining room is adorned in warm ambient lighting, providing an elegant, contemporary and chic backdrop for your party.

Depending on the agenda for your event, we can provide options for a DJ booth and a large dance floor, or a central video system for any presentations or announcements you wish to make. Our Santa Barbara restaurant is happy to cater your event with small passed appetizers, buffet style entrees, or a four course set sit-down menu for your guests. Executive Chef, Mr. Brandon Worrell, and his team of culinary professionals will whip up a sumptuous meal featuring our California cuisine, which uses all fresh and local produce from Santa Barbara to satisfy the palette of every guest.

To help the celebration along, our mixologist, Mr. Kori Scow, will use all the freshest ingredients, to create one-of-a-kind, signature cocktails, such as the Blush Margarita or Pomegranate Punch, for your guests. Contact Blush now to start planning for your company’s holiday event. From California casual to uptown chic, we will take the time to listen to your needs, and help you design the perfect holiday event that will be enjoyable and memorable for all.

About Blush Restaurant + Lounge: Gayot’s review reported, “Nightlife and fine dining collide at this hot-spot in downtown Santa Barbara.” Blush Restaurant + Lounge is located at 630 State Street. Hours of operation are Mon-Thurs 11am-midnight, Fri 11am-2am, Sat 10am-2am, and Sunday 10am-midnight. If you’re planning a holiday event, bachelorette party,rehearsal dinner, or elegant wedding reception, visit the website and Facebook page or call 805-957-1300 for more information. Reservations may be made by phone or booked online.

 

Recipe makeover: Lemon-ginger fried chicken

(CookingLight.com) -- September weekends are time for tailgates, whether it be on a college campus or at professional football stadium.

A successful tailgate includes friends, some cold drinks and food. It's a lot of food that's usually not the most healthful cuisine -- hot dogs, burgers, ribs, fried chicken.

But fried chicken doesn't have to be swamped full of fat and sodium. Here's a recipe makeover that contains the secret to creating a skin-like crust (without the skin) on lightened pan-fried chicken.

The reader: Robby Champion, independent education consultant, Staunton, Virginia

The story: This entrée's great taste made it a Champion favorite for years. In 1987, when Champion and her husband, Jim, discovered the recipe, it didn't have nutrition information.

"We absolutely love this dish, but it's easy to tell it isn't as healthful as we would like it to be," she says.

They tried to lighten the recipe several times without success.

"We are trying to lead more healthful lives and want to enjoy this meal without feeling guilty," she explains.

The dilemma: With one whole chicken serving two people, portions were oversized, yielding high calorie, fat, saturated fat, and sodium counts.
The solution: For starters, the gargantuan portion sizes had to be brought down to size. A serving now includes either one breast half, or one thigh plus one drumstick; this brought the calories per serving down by about 300.

Removing the skin from the meat and double-dredging the chicken maintained a crisp crust while shaving 317 calories, 17.4 grams of fat, and 4.7 grams of artery-clogging saturated fat per serving.

To bring sodium under control, we swapped fat-free, less-sodium chicken broth for the regular version, and used 1 teaspoon kosher salt to season the four-serving yield. This trimmed 494 milligrams of sodium per serving.

The feedback: "Jim and I enjoy this version as much or more than the original," says Champion. "Flouring skinless chicken twice gives it a wonderful crust. I'm thrilled the new version maintains the flavor and texture of the original."

Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original. Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.

Ingredients
* 1 teaspoon grated lemon rind
* 1 cup fresh lemon juice (about 4 lemons)
* 2 teaspoons minced peeled fresh ginger
* 1 1/2 teaspoons minced garlic
* 2 bone-in chicken breast halves, skinned
* 2 bone-in chicken thighs, skinned
* 2 chicken drumsticks, skinned

* 4.5 ounces all-purpose flour (about 1 cup)
* 2 teaspoons ground ginger
* 1 teaspoon paprika

* 1/2 teaspoon ground red pepper
* 1 teaspoon kosher salt
*1/2 teaspoon freshly ground black pepper
* 1/4 cup peanut oil
* 1/4 cup fat-free, less-sodium chicken broth
* 2 tablespoons brown sugar
* 1 lemon, thinly sliced

Preparation

1. Place rind, juice, and next five ingredients (through drumsticks) in a large zip-top plastic bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning bag occasionally.

2. Sift together flour and next three ingredients (through red pepper). Place flour mixture in a large zip-top plastic bag.

3. Remove chicken from marinade bag, reserving marinade. Sprinkle salt and black pepper evenly over chicken. Add chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken.

4. Remove chicken from bag, shaking off excess flour mixture. Reserve remaining flour mixture.

5. Place chicken on a wire rack; place rack in a jelly-roll pan. Cover and refrigerate 1 1/2 hours. Let stand at room temperature 30 minutes.

6. Preheat oven to 350°.

7. Return chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Discard remaining flour mixture.

8. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until golden, turning once.

9. Arrange chicken in single layer in a shallow roasting pan. Combine broth and reserved marinade in a small bowl; carefully pour broth mixture into pan. Sprinkle chicken evenly with sugar, and top with lemon slices.

10. Bake at 350° for 45 minutes or until golden and a thermometer registers 165°.
Nutritional information

4 servings
Serving size: 1 breast half, or 1 thigh plus 1 drumstick

Calories: 375
Fat: 15.5g (sat 3.3g, mono 6.6g, poly 4.7g)
Protein: 30.8g
Carbohydrate: 30.5g
Fiber: 2.4g
Cholesterol: 85mg
Iron: 2.6mg
Sodium: 578mg
Calcium: 48mg

Source: CNN.com/2010/HEALTH/09/09/fn.cl.recipe.makeover.fried.chicken/index.html

10 fun facts we bet you didn't know about Thanksgiving

(CNN) -- When the guests around your Thanksgiving table are busy stuffing their bellies today, here's one way to break the lull in conversation: dazzle them with some tasty turkey trivia.

Here's 10 to get you started. We bet you they'll eat them up!

1. A tradition is born: TV dinners have Thanksgiving to thank. In 1953, someone at Swanson misjudged the number of frozen turkeys it would sell that Thanksgiving -- by 26 TONS! Some industrious soul came up with a brilliant plan: Why not slice up the meat and repackage with some trimmings on the side?Thus, the first TV dinner was born!

2. Going shopping?: Not if you're a plumber. Black Friday is the busiest day of the year for them, according to Roto-Rooter, the nation's largest plumbing service. After all, someone has to clean up after household guests who "overwhelm the system."

3. This land is my land: There are four places in the U.S. named Turkey. Louisiana's Turkey Creek is the most populous, with a whopping 440 residents. There's also Turkey, Texas; Turkey, North Carolina; and Turkey Creek, Arizona. Oh, let's not forget the two townships in Pennsylvania: the creatively named Upper Turkeyfoot and Lower Turkeyfoot!

4. Leaving a legacy: When Abe Lincoln declared Thanksgiving a national holiday, it was thanks to the tireless efforts of a magazine editor named Sarah Josepha Hale. Her other claim to fame? She also wrote the nursery rhyme, "Mary had a Little Lamb."

5. Gobble, gobble?: Not so fast. Only male turkeys, called toms, gobble. Females, called hens, cackle.
6. Have it your way: If Ben Franklin did, the turkey would be our national bird. An eagle, he wrote in a letter to his daughter, had "bad moral character." A turkey, on the other hand, was a "much more respectable bird."

7. Born in the U.S.A.: Thanksgiving is not just an American holiday. Canadians celebrate it too. Except they do it the second Monday in October.

8. Break out the menurkeys: The first day of Hanukkah and Thanksgiving come together today for the first time since 1888. Scientists say the confluence won't occur again for another 70,000 years, give or take a millennium.

9. Doomed from birth: Those poor turkeys; they don't stand a chance. Just look at the name we gave them. A turkey less than 12-weeks-old is called a fryer-roaster.

10. Talking turkey: Why is it called a turkey? Oh boy, this will take some explainin'. Back in the day, the Europeans took a liking to the guinea fowls imported to the continent. Since the birds were imported by Turkish merchants, the English called them turkeys. Later, when the Spaniards came to America, they found a bird that tasted like those guinea fowls. When they were sent to Europe, the English called these birds "turkeys" as well.

Source: CNN.com/2013/11/28/living/thanksgiving-fun-facts

Santa Barbara Restaurants: Have a Blush Thanksgiving!

JOIN US FOR AN UNFORGETTABLE SANTA BARBARA THANKSGIVING DINNER…

Thanksgiving is supposed to be a time when we gather with family and friends around a sumptuous meal to reminisce and give thanks for the abundance we have in our lives. In too many cases, though, the day turns into a frenetic burst of activity. There is a harried rush of cleaning and cooking, unmatched tables and chairs are set up in various rooms, and then everyone scatters to various activities while the host/hostess are left to clean up after the meal. It hardly allows time to really relax and enjoy each other’s company, and is certainly a strain on whoever is gracious enough to host.

This year why not try something different and have a Blush Thanksgiving? Our cozy restaurant and lounge will be open on Thanksgiving from noon until 10:00 p.m. You and your guests can sit back and relax while our chefs do all the cooking. Chef Brandon Worrell and his staff have created an amazing combination of California cuisine and traditional favorites to amaze your taste buds. For only $25 you can start your Thanksgiving feast with a choice of Butternut Squash Soup or enjoy a Fried Goat Cheese Harvest Salad. Then you and your guests will be overwhelmed by our complete Roasted Turkey Dinner featuring Cornbread Stuffed Turkey Breast, Orange-Cranberry Reduction, Smashed Red Potatoes, Roasted Brussels Sprouts with Pancetta, and Turkey Pan Gravy. If you still have room for dessert we might tempt you with a Homemade Pumpkin Bread Pudding for only $6. If you’re not in the mood for turkey, our full menu will also be available featuring delectable slow-roasted salmon, pan-seared scallops, roasted white bass and braised lamb shank.

Complement your meal with one of our mixologist’s signature libations while relaxing in our contemporary atmosphere. Maybe a Blush Margarita, Basil Fragola Martini, or a Barrel-Aged Manhattan will add just the right touch to your perfect Thanksgiving meal. Our main dining room is adorned in warm ambient lighting, to provide an elegant, contemporary and chic backdrop for your holiday dining pleasure. Take your time and relax with each other while our staff handles all the details.

Stop worrying and making your life more stressful because you think you have to manage all of the holiday entertaining needs by yourself. This Thanksgiving remember that there is never a bad time to wine down, and it’s always the right time to blush! Make your reservations now for a Thanksgiving celebration you and your family will never forget. Happy Holidays from the Blush family to yours.

About Blush Restaurant + Lounge: Gayot’s review reported, “Nightlife and fine dining collide at this hot-spot in downtown Santa Barbara.” Blush Restaurant + Lounge is conveniently located at 630 State Street. Hours of operation are Mon-Thurs 11am-midnight, Fri 11am-2am, Sat 10am-2am, and Sunday 10am-midnight. If you’re planning a bachelorette party, rehearsal dinner, or elegant wedding reception, visit the website and Facebook page orcall 805-957-1300 for more information. Reservations may be made by phone or booked online.