Summer, we already miss you. Like you always do, you went by so quickly. We wanted to take a moment and reflect. With the launch of our first capsule collection, this was a monumental summer for us. All of our designs are eco-conscious and entirely made from deadstock recycled fabrics in Downtown Los Angeles. We created the line to fill a gap in the sustainable fashion movement, a lack of affordable and wearable styles. Founder, Rachel Temko collaborated with Eva Ozon, an LA based designer with 10+ years in the fashion industry, to create this collection inspired by classic and vintage pieces with modern, flirty twists. It’s a huge benchmark for us and the start of making our own goods, which has always been our dream. Sustainable clothing is the start, but have many more projects and collaborations in the works.
To celebrate our debut we hosted a weekend pop-up on Abbot Kinney at Milkmade. To kick off the event we had a launch party sponsored by PF Candle and Health Ade Kombucha. The weekend was filled with incredible people, great laughs, major retail therapy and many many cocktails! Along with all these new memories we were featured in some amazing press (see end of post for articles). Keep scrolling to get the full summer collection experience...
To express how much we love the ladies that influence us everyday, we hosted a 'White Woods Gathering' to admire the women in the arts that are working hard and looking fine doing it! The evening took place at our very own outpost location in the Mar Vista Art Dept., where we sipped on specialty cocktails while perusing the Whimsy + Row new Spring Collection. The shop was filled with bloggers, actors, hair + makeup artists, photographers, writers, models, and makers that all connected through creative passion and entrepreneur endeavors. These women are successful, powerful and an inspiration, check out who joined us at the end of this blog post.
We love good eats as much as we like our clothes, so hosting a dinner event seemed appropriate. Whimsy + Row teamed up with culinary genius Nikki Martin (@grillnextdoor) to create a 'Farm to Table' dinner that highlighted our cheese addiction and our love for fresh local produce. From the white linen napkins draped under delicate vintage flatware (by Dish Wish) to the wintery foliage nestled on the reclaimed wood tables, every detail was thoughtful.
After we were stuffed with good food and great conversations, we all left with a gift and a bunch of new friends. Special thanks to the influencers who attended and Honest Beauty, P.F. Candle Co., Yoke Apothecary and Led to Believe for contributing your lovely pieces to our incredible takeaway bag.
Friendsgiving is always a favorite, how could you not love scrumptious food and friendly faces. It's the best excuse to gather, be thankful and get our hands workin'. Over the years we've discovered that putting the scene together is as important as preparing the feast. This years tribute to Turkey day gives the Whimsy + Row lowdown of how to make your Friendsgiving soiree Whimsy AF.
Key Ingredients for the Table
Foliage - Take a stroll to your local flower mart or farmers market and load up! We love choosing flowers that look like they were caught in the wild. Make sure to select a variety and that well compliment the dinnerware and surrounding elements.
Dinnerware - If you haven't already noticed, we have a thing for vintage. This table setting is a collection of antique plates, wine glasses, linens + silverware. Shop styles similar to these at our pop-up's this season.
The Table - Having a long table for everyone to sit at is essential. Scattering mix-match chairs is always the case, so go with it. We used tree trunks and white fold up chairs, anything we could find. If you don't have a farm table tucked away, placing tables together and tossing a soft table cloth over will do the trick. Find this hand stitched vintage table cloth in store today!
Garnishes - The simplest way to make your dishes and table look that much more special is adding color or garnish. Be creative with it, pick up some herbs, purple kale, radicchio, lemon, really anything that is incorporated in the dish and that goes well with the greenery you chose.
The Friendsgiving Menu
Charcuterie Board, Cheese Plate & Assortment of Bread + Crackers
Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half. Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
Here's what you need...
1 (5 to 6-pound) roasting chicken
Freshly ground black pepper
1 large bunch fresh thyme
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock
Total Time: 1 hr 55 min | Prep: 20 min | Cook: 1 hr 35 min | Yield : 3 to 4 servings
Roasted Brussel Sprouts with Shallots + Wild Mushrooms
Put oven rack in upper third of oven and preheat oven to 450°F. Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (17 by 12 inches). Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes.
Fry shallots while brussels sprouts roast: Heat oil in a 10-inch heavy skillet over moderate heat until temperature measures 250°F (see cooks' note, below), then fry shallots in 3 batches, stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (Shallots will crisp as they cool.) Pour off oil from skillet (do not clean).
Sauté mushrooms and assemble dish: Heat 5 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes. Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (1/2 cup) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side.
To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently.
Shallots can be fried 1 day ahead and cooled completely, uncovered, then kept in an airtight container lined with paper towels at room temperature.
Brussels sprouts can be roasted 5 hours ahead and cooled completely, uncovered, then kept, loosely covered, at room temperature.
Mushrooms can be sautéed 1 hour ahead and kept in skillet, partially covered. Reheat Brussels sprouts in a preheated 400°F oven and proceed with recipe.
Here's what you'll need...
3 lb Brussels sprouts, trimmed and halved lengthwise
1/4 cup olive oil
1/2 tablespoon minced garlic
1 teaspoon salt
1 cup vegetable oil
1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)
3/4 stick (6 tablespoons) unsalted butter
1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
1/4 cup dry white wine
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
Special equipment: a deep-fat thermometer
Yeild : 12 servings | Active Time: 45 min | Total Time: 1 1/4 hr
Preheat the oven to 400 degrees. Place the beets on a single layer on two separate sheet trays. Drizzle with enough olive oil to coat all of the vegetables. Sprinkle generously with salt and a sprinkle of fresh thyme. Place in the oven.
Check the beets for doneness often. The exact amount of time will vary depending on your oven and the size of your cuts, but the carrots will cook faster than the beets. Beets generally take around 60 minutes. They will be lightly caramelized and tender when finished. Let cool slightly, move to serving dish and add goat cheese, sprinkle small chunks generously on top of dish.
Here's what you'll need...
Beets, peeled and cut into 1/2 inch cubes
Olive oil, to coat
Fresh thyme (to taste), chopped
She highly recommend using latex gloves for peeling the beets to avoid red-stained hands
Lemony Couscous with Dried Cranberries + Pine Nuts
In a small saucepan, combine the broth, lemon juice and lemon zest. Bring to a boil. Add the olive oil, couscous, pine nuts, cranberries, and sea salt. Stir, cover, and remove from heat. Let stand 7-8 minutes. Add fresh spinach (if using), fluff with a fork and serve.
Preheat oven to 425F. Brush the carrots under running water. Cut them in half lenghtwise and place them in a large mixing bowl. In a seperate bowl, mix olive oil, garlic, rosemary, mustard, honey, salt and pepper. Mix until very well combined and pour over reserved carrots. Mix to coat evenly and spread in a single layer in a shallow baking sheet lined with parchment paper. Place in the oven and bake for 20-25 minutes, turning once or twice, until the carrots are tender and have taken a nice golden coloration. Sprinkle with fresh parsley and serve immediately.
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. I strongly urge lining the pan with foil for easier cleanup.
Crust - In a large bowl, combine all crust ingredients and using two forks or your hands (I find hands easier), cut butter into dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is. Turn mixture out into prepared pan and pack down firmly with a spatula or hands to create an even, uniform, flat crust layer.
Filling - Evenly sprinkle the pecans. Evenly sprinkle with the chocolate chips; set pan aside. In a large, microwave-safe bowl, combine 1/2 cup butter, brown sugar, whipping cream, and heat on high power for 1 minute to melt. Remove bowl from micro, and whisk until mixture is smooth; it's okay if butter hasn't completely melted. Return bowl to microwave and heat for 1 minute on high power. Remove bowl from micro, and whisk until mixture is smooth. Whisk in the vanilla and salt. Slowly and evenly pour the caramel sauce over the chocolate chips and pecans.
Place pan on a cookie sheet (as insurance against overflow) and bake for about 30 to 32 minutes, or until caramel is bubbling vigorously around edges, with bubbling to a lesser degree in center. Allow bars to cool in pan on a wire rack for at least 3 hours, or overnight (cover with a piece of foil and/or put pan inside large Ziplock), before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Here's what you'll need...
1/2 cup unsalted butter, very soft (1 stick)
1 cup all-purpose flour
1/4 cup confectioners' sugar
1 tablespoon cornstarch
pinch salt, optional and to taste
8 ounces roasted salted pecans, halves or pieces okay; about 2 cups (I used Trader Joe's roasted salted halves)
1 cup semi-sweet chocolate chips
1/2 cup unsalted butter (1 stick)
1 cup light brown sugar, packed
1/3 cup whipping cream or heavy cream
1 tablespoon vanilla extract
1/2 teaspoon salt, or to taste
Yeild: one 8-by-8-inch pan, 9 to 12 very generous squares | Prep time: 20 mintues | Cook Time : about 30 to 32 minutes | Total Time: about 4+ hours, for cooling and setting up
Let us take you on our journey through the beautiful Pacific Northwest.
Fall has arrived, and Winter is just around the corner - see how this season's collection functions around the natural environments of amazing Portland, OR in our latest video "Portland Trails".
Elli Lauren, William Perls and W+R teamed up to create this visual display of how our gal goes about a typical day. See her trek, shoot, chop, drive big rigs and laugh with friends. We believe in getting dirty like the boys and looking like babes doing it.
The Care-away Cabin was indeed the perfect location for our promo video (coming soon) and lookbook. The rustic cabin was nestled amongst redwoods that tickled the clouds in Kings Canyon National Park. Our team included our amazing photographer who shot the lookbook along with above photos, Blake Bronstad, our awesome videographer William Perls, who is currently editing the promo video that will appear on our homepage, and our lovely models Soleil Kellar, Hanna Petrini, and Pernilla Ojergren. We had so much fun on this project and will without a doubt be returning to the redwoods for a future shoot.
Hey there! Here at Whimsy + Row we love to craft and dream up new DIY projects. All we have on our minds right now is…”put a plant in it”. Always finding new gadgets and gismos to drill holes in and this time we found vintage bread pans. Since our conventional ovens are a bit too small to use them and let’s be honest who has the time to make 5 loafs of bread, we decided to put some new cactus friends in it!
So here is how it’s made…
Venture to a nearby flea market or internet browser and search for an industrial metal bread pan. Buy it!
Pick up an assortment of young succulents and a bag of cactus soil
Next, take your new pan to the sink and scrub it down
Then grab a drill and take it outside along with your soil and new succulent friends
Drill along the center of each loaf pan three times, make sure they are evenly spaced
Then the gardening begins! Take each succulent out of it’s plastic planter and place it in it’s new home
Grab some soil and add it around the plants, just enough to fill the pan
Lastly, feed it some water, let it drain, and find it a new home
After the completion of our studies at San Francisco universities, we set out for Southeast Asia to find what we had been looking for. This sabbatical was an inspiring journey full of laughter, empathy, and revelation. Through this cultural exploration an idea was born. And after scouring through urban bazaars and hill tribe markets came Whimsy + Row.