I’ve decided that I love hosting a party. I love it so much I want to do it every month and invite all my boss lady friends to pow-wow with me and eat some food. So get ready, cause I’m taking you guys with me! First up... Spring Garden Party!
A few weeks back I hosted a little garden party event in the cutest courtyard in Venice (sidenote - I desperately need a backyard so I can host parties at home, I’m working on that) to kick off a new tabletop, cookware and serveware line from Bed Bath & Beyond!! They are launching the new Artisanal Kitchen Supply line which is SO BEYOND ON BRAND for me I basically died when I saw it. The lines shapes are all organic, the colors are spot on, and the marble pieces make me weak in the knees. So to say I’m obsessed would be a gross understatement. Can we just look at everything?
It’s beautiful and affordable - what more could you ask for? Because every new product launch deserves a party, that’s what we did! I gathered up a bunch of fab ladies in Los Angeles for a California inspired lunch catered by my all time favorite caterers - Whoa Nelly. We sipped and nibbled in a garden that became even more beautiful when we added some Valleybrink Road blooms and I never wanted it to end! The flowers were created in bowls from the new AKS line, all the food was displayed on my new favorite AKS plates, the marble cheese boards are from… you guess it… the AKS line, and so are the super cute mini bowls salt cellars that we made name tags for and gave as party gifts. I mean, all in all, it was beyond cute.
Keep scrolling for tons of photos and to snag a few recipes inspired by the event - my favorites - Goat Cheese Avocado Crostini! And be sure to check out the line of AKS pieces from BBB! Omg how much do I love an acronym 🙂
** This post is brought to you by Bed Bath & Beyond to launch their new Artisanal Kitchen Supply line. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**
Photos by Matt Armendariz