13 May

To finish off the week we have a cute brunch shoot from our friends Catherine and Gretchen at Local Social. A spring brunch is so perfect for the season, isn’t it? Love the benedict bar and bloody marys!

We’re dying over this painted table with a chevron pattern!

Pretty! And yummy. If anyone is looking for planners for an intimate event in the bay area, call up the gals at Local Social!

Styling: Local Social / Photography: Emily Takes Photos / Plates: Aedriel Originals / Flowers: Clementine / Props: Mignonne Decor

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Comments

  1. This is gorgeous! And a unique buffest/build-your-own idea. I have never seen a benedict table before. It is definitely an inspiration to think outside-the-box for bridesmaid brunch, rehearsal dinner, etc.

    It drives me a little crazy that their sign says “bloody mary’s” though :( It should say “bloody marys”.

  2. Breakfast never looked so good! What a great idea and beautiful photos!

  3. This looks like it would be so much fun. I’m so ready for outdoor meals…

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  4. Yup… this just made us hungry!!! Lovely! (Is it Sunday yet?)

  5. that table runner is fab!

    & now i want a bloody mary….. :)

  6. Hungry already..! Loving the clean, simple lines. I think this idea was executed perfectly– and not too much fuss & muss either. I’d love to attend something like this ;)

  7. Wow! Amazing stuff. Now I really, really can’t wait ’til my wedding next year. :)

  8. *sigh* I don’t think I’ll ever get sick of chevron!

  9. Burlap is becoming such the rage- we all love it for the rustic and chic wedding- this runner is a perfect “touch” with out going to far over board- the brown glass vases are stunning and a great way o get that vintage feel

  10. wonderfull

  11. This is a very cute idea but so misleading, I feel compelled to say something at the risk of being negative. Those items [particularly the eggs and the hollandaise, but don't leave out the english muffins and asparagus] would be freezing cold, née inedible, faster than you can say, pass me the serving spoon. If you’ve ever been in a restaurant kitchen during the brunch rush or tried to make a benedict on your own, then you know that timing is everything with those persnickety ingredients. They cannot be left out to pluck at will.

    A good solution would be soft-boiled eggs still in the shell [the heat lasts with the shell on], a fondue pot with a tea light for each hollandaise [sterno would "break" the emulsion, too hot] and warm covered trays, silver? for the rest. Oh and toast points on a sexy toast rack. mmmmm

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