13 May

Sunday benedict brunch by Local Social

categories Details + Decor, Flowers + Greenery

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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  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…


  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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