Entries in tabletop (11)
To create an eclectic look in her own home, CB2’s Senior Director of Marketing worked with Mary Collins to mix modern with vintage—bonus is she also met Lauren Lozano-Ziol!What Alicia found most exciting about working with them—both personally and professionally—is how they took eclectic to a new level. By mixing sleek modern drinkware with cut crystal and bright orange plates with antique China plates—not to mention placing funhouse mirrors and gold pig bookends above a craftsman-style fireplace—it’s fun for us to see our modern furnishings in fresh and different ways than we typically feature as they get mixed in with very personal, even heirloom items. For this shoot, Mary and Lauren hand-picked CB2 products that not only spoke to them, but that they were already recommending to their clients. Thank you Mary for inviting us into your home for this photo shoot—we’re thrilled we had the opportunity to work with you and Lauren!
Lauren Lozano-Ziol has been practicing residential interior design for 14 years and has received degrees in interior design and art history. Her education, her passion for travel, and experience of living abroad have inspired her love of mixing old and new design elements—along with the launch of her budding furniture line.
To create classic, timeless spaces, she blends traditional elements with clean lines, refined materials, and sophisticated colors. All my clients have different needs according to Lauren, and her portfolio reflects this versatility.
She feels like she can accommodate a vast range of styles from modern to traditional. Anything from urban residences to casual weekend retreats. Lauren has been Featured in Elle Decor, Chicago Home & Garden, NBC’s Open House and I4DESIGN magazines.
Upon Lauren’s recent return from Living in Paris, Lauren and Mary have teamed up to create timeless interiors with the vision to build a lifestyle brand with this new partnership.
Mary Collins has always had a love for all things style—from fashion to home decor. Mary took a detour from her passion to focus both on raising her young family and on working as a management consultant at McKinsey & Co.
Mary is a self-taught designer who graduated from Vanderbilt University with degrees in math and engineering and received her MBA from the Kellogg Graduate School of Management.
Drawn to vintage clothing and antique furnishings, Mary’s aesthetic of mixing these well-loved pieces with modern, well-edited elements makes a statement that is both fresh and personal while always remaining classic, chic and elegant.
The straightforward thinking from her educational background melded with her creative side enables her to create that custom, lux look regardless of budget or project size.
Meet Adam Pearson, a professional food stylist based near our photo shoot in LA and Palm Springs. He’s the creative genius of our Mexican Fiesta and his recipes will be featured throughout the season.
Who taught you to cook?
Growing up in southern California, my dad spent a lot of time with me grilling outside. He also taught me how to make biscuits and sausage gravy when I was about 8. The gravy recipe is so easy its ingrained in my memory—and those moments became more special as our family split up.
Has ‘California cuisine’ influenced you?
I was exposed to a lot of different, exotic cultures and cuisines at a young age—ironically none from my own family. I took bits and pieces from friends’ homes and what they were cooking, and now as an adult they finally make sense when I mix them together in the kitchen.
What’s your favorite ingredient to cook with?
Spices. I love the flavor of ethnic foods but right now I’m obsessed with Korean. It’s warm, spicy, filling—very much like comfort food. I’m working with an assistant who goes to the Korean market with me, translates the staples, shares how they can be mixed—this opened a door to experimenting with Korean cuisine.
Got any food styling secrets you can share?
Instead of following a recipe, I’ll start by ‘deconstructing’ it—meaning I’ll cook ingredients so each looks its best. As for plating, I like them to look approachable…a little messy…perfectly imperfect.
Also, tools are my thing. I’m the tool kid. I’d be lost without a blow torch…a mandolin…but the most important tools are a sense of confidence and your hands. It’s so true that experience enhances your senses. The first food stylist I apprenticed under—all he needed was his fingers and spit.
Where do you find inspiration?
My partner Matt and I, we travel a lot and always bring something back that’s food related. Our first stop is usually a grocery store for local ingredients—like chick pea flour from Nice, France. Matt was recently in Singapore and brought back a suitcase and a half—our pantry is filled with international foodstuffs.
We like to shop for one-off serving dishes, special baking dishes made for indigenous recipes…in Spain we found local pottery shops with hand-made, lovely cazuelas which are very useful in preparing Spanish recipes.
And wherever we are, we’re dissecting and cataloging what was prepared for us. In Buenos Aires we had compound butters with fresh bread that was to die for! Like English muffins with pistachio butter—so easy to do at home.
What do you do for fun?
Matt publishes mattbites.com, and we often work on it together, so recipes, food styling and photography are a huge part of both our lives. There’s no way around bringing our work home with us—especially since his studio is part of the house.
Often one of us is on a shoot out of town, so when we’re both home we make lots of trips to farmer’s markets. It’s almost a cliche but we get what’s local and seasonal—we’re spoiled being in southern California where we get fresh vegetables all year. We go without a menu in mind, check out what looks good, and make things up as we go along.
Great looking plates, platters, and serving utensils add another layer. Dinner in our house is usually a small production and we love rotating pieces from our prop studio with our everyday slip porcelain from Australia. And we get just about every food magazine out there so—there may be a fine line between passion and addiction, but there just doesn’t seem to be a lot of free time for anything but food.
The heaven and earth sake set is the vision of an emerging Chinese design collective, Spin.
In their studio just outside Shanghai, seven young designers honor the 13th Century Yuan Dynasty porcelain-making traditions of the town of Jingdezhen in stunning pieces that speak to modern times.
At the same time, they are reviving the ancient qualities of Jingdezhen porcelain: white as jade, thin as paper, clear as glass, sweet-sounding as a chime. Using only the finest Kaolin clay, natural drying techniques and authentic Jingdezhen glazes.
Toast the Chinese New Year 4708—the year of the rabbit, or hare, starts tomorrow.
Nearby CB2 Berkeley, Sidebar was founded by three friends who share their culinary passions and talents by serving Mediterranean bistro fare and comfort foods with new twists.
Find them at 542 Grand Avenue in Oakland and order the ‘pisco sour’—voted the best of the east bay in 2009.
Thanks to florence, berkeley store manager, for the tip and to anne-marie at sidebar for the great photos.