Sacramento Street

Living With Great Style

High Tea: Celebrating Moms with Williams Sonoma

HIgh Tea with Williams Sonoma | Photos by Emily ScottHIgh Tea with Williams Sonoma | Photos by Emily Scott

Teatime has long been a tradition in my family. When Williams Sonoma told me about the launch of their new custom blended tea collection created by Five Mountains, which is based right here in San Francisco – I jumped at the chance to spread the news.

Now to the purpose of our afternoon – spending an afternoon celebrating our motherhood and enjoying some of the best tea I have ever had. I had the opportunity to host tea for an incredible group of Bay Area moms – a reprieve from the busy lives all of us are living today. While many are coffee drinkers these days, I have always been a tea drinker. I love the delicate flavor of tea and the soothing relaxation that pours over me when I sip a good tea. I have great memories of being offered tea in both Istanbul as well as in Marrakech by the owners of stores and markets I was visiting. Let me tell you, the new line of teas that Williams Sonoma has produced is like none other. The Peppermint tea is strong and smooth and the Earl Grey is one of my morning favorites. I think it’s time for us to bring back teatime to our homes. It’s the perfect afternoon pick-me-up that rejuvenates us to finish our day productively.

HIgh Tea with Williams Sonoma | Photos by Emily ScottHIgh Tea with Williams Sonoma | Photos by Emily ScottHIgh Tea with Williams Sonoma | Photos by Emily Scott

The setting of our tea was in the lovely and historic Palace Hotel. I felt as though I were stepping back in time. And the tea service they provide in the Garden Court since the early 1900’s is beautiful. The old school elegance and charm in the heart of San Francisco just can’t be beat. Between the delicate tea sandwiches, homemade scones and Williams Sonoma’s Organic Tea – it was one of those afternoons that was truly magical.

HIgh Tea with Williams Sonoma | Photos by Emily ScottHIgh Tea with Williams Sonoma | Photos by Emily ScottHIgh Tea with Williams Sonoma | Photos by Emily Scott

Gathering this group of moms together that have both inspired me and provided support while being a new mom was icing on the cake. The day didn’t go off without a hitch – as I was getting all the last-minute details taken care of, including making small bouquets of spring flowers for each guest to take home, my nanny had to rush to pick up a sick daughter. As a new mother, I was momentarily panicked, but it quickly became apparent that I would need to bring Jackson with me.


It was a reminder for me that motherhood isn’t always smooth and there will always be times we need to place our child above our work. Jackson was a sweet boy the entire afternoon – it goes to show you that when you’re a mom you have to roll with the punches.

IMG_8252HIgh Tea with Williams Sonoma | Photos by Emily Scott HIgh Tea with Williams Sonoma | Photos by Emily Scott

After an incredible afternoon of feeling like we were transported back in time, I’m already wanting to plan another high tea. I’ve gathered all of the essentials you’d need to create and plan your very own high tea at home.

HIgh Tea Essentials with Williams Sonoma

The essentials you need for hosting a High Tea:


Peppermint Tea Sachets | Williams-Sonoma Open Kitchen Glass Teapot

Apilco Gold Rimmed Cups & Saucers | Apilco Gold Rimmed Salad Plates

Tonal Edge NapkinsMeyer Lemon Poppyseed Scone Mix

 Meyer Lemon Curd | Honey Pot with Wooden Dipper

 Orange Blossom Honey

Remember to celebrate being a mom everyday. Pour a cup of tea and enjoy the joys of motherhood!

This post is a partnership with Williams Sonoma. A huge thank you to both Williams Sonoma & Palace Hotel for having us. All opinions are my own. Thanks for supporting sponsored posts that keep Sacramento Street doors open.

Images by Emily Scott 

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On The Hunt: Jams and Spreads

On The Hunt : Jams and Spreads | Sacramento Street


This past summer and fall I went through a serious nesting phase while pregnant. I made dozens of canned pickles and jam. Well, I just used the last spoon full of my homemade jam and my heart sank a little bit. Since it’s not berry season I went on a quest to find an alternative because my mornings and snacks would not be completely with either a jar of preserves, jam or honey. There is nothing I love more than a warm biscuit and tea in the morning.


On The Hunt : Jams and Spreads | Sacramento Street

1.) Dalmatia Fig Spread, Set of 2

2.) Duerr’s Blackcurrant Preserves, Set of 6

3.) El Brezal Spanish Honey

While it’s hard to top homemade these World Market jams and spreads definitely hit the spot. Pop over to their blog to find out which were my favorite, I can tell you one thing my pantry has been elevated to a whole new level.

This post is a partnership with World Market. All opinions are my own. Thanks for supporting sponsored posts that keep Sacramento Street doors open.

Image by Caitlin Flemming for Sacramento Street

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On the Menu: Holiday Party Appetizers

Holiday Crostini's | Sacramento Street

Can you believe that it is already December? Even though this year is flying by, December is one of my most favorite months; a month filled with holiday lights, cooler weather and of course holiday parties. A lot of holiday parties. What better way to spend an evening than celebrating the season with friends and family?


I love throwing holiday parties and have discovered the trick to a stress-free holiday party is finding the right food to serve. I like to do heavy appetizers and cocktails at my holiday parties. That way it is less formal than a dinner, but guests still get enough to eat and drink. Plus,during the holiday season who has time for a sit down dinner? Appetizers make it easy to have guests come and go casually so they can make all of their holiday parties.


Here are two of my go-to recipes for appetizers –a butternut squash and ricotta crostini and a pear and goat cheese crostini. Both crostini’sare delicious and easy to prepare and the best part is that a lot of prep can be done in advance and they assembled on the day of your party. Also, you don’t have to worry about keeping the crostini warm, they are delicious either way, warm or at room temperature. Just set them out when guests arrive and watch them disappear. ~ Amanda

Holiday Crostini's | Sacramento Street

Butternut Squash and Ricotta Crostini

Ingredients| Sacramento Street

1 cup butternut squash, ½” dice

2 Tbs. olive oil

¾ cup ricotta

1 onion thinly sliced

2 Tbs. apple cider vinegar

2 Tbs. maple syrup

½ sweet baguette, thinly sliced and lightly toasted

chiffonade of mint

sea salt

Directions | Sacramento Street


1.) In a medium saute pan over medium heat, add 1 tablespoon olive oil. Once the oil is hot, add the butternut squash and a pinch of salt. Cook the butternut squash, stirring occasionally until brown and soft, about 5 – 7 minutes. Remove from heat and set aside.


2.) While the butternut squash is cooking, add the remaining tablespoon of olive oil to a small sauté pan over medium heat. Once the olive oil is warm, add the onion slices, reduce heat to medium low and cook until the onions are soft and caramelized, about 10 – 12 minutes. Add vinegar and maple syrup and continue to cook until mixture is a jam like consistency, about 5 minutes. Remove from heat and set aside.


3.) When butternut squash is cooked, assemble the crostini by spreading 1-2 tablespoons of ricotta on the toasted baguette. Top with onion jam then butternut squash. Finish with mint and sea salt.


NOTE: The baguette can be toasted the day before and stored in a plastic bag. The onion jam as well as the butternut squash can be made the day before. Store in the refrigerator and bring all components to room temperature before serving.

Makes about 1 dozen crostini

Holiday Crostini's | Sacramento StreetHoliday Crostini's | Sacramento Street

Pear and Goat Cheese Crostini

Ingredients| Sacramento Street

4 – 5 oz. goat cheese, softened

½ sweet baguette, thinly sliced and lightly toasted

1 firm but ripe pear, thinly sliced

¼ cup candied walnuts, chopped

½ tsp. thyme, chopped

sea salt

drizzle of honey

Directions | Sacramento Street

1.) Assemble the crostini by spreading 1-2 tablespoons goat cheese on each piece of toasted baguette.

2.) Top with sliced pear and candied walnuts.

3.) Sprinkle with thyme, salt and a drizzle of honey.

NOTE: The baguette can be toasted the day before and stored in a plastic bag.

Makes about 1 dozen crostini

Recipe by Amanda Frederickson | Photos by Emma Fineman for Sacramento Street 

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Creating the Perfect Cheese Board

Whiskey + Cheese Board | Sacramento Street


With the holiday season beginning that can only mean one thing – the season of entertaining is upon us! To me, an essential for any soiree is a beautiful cheese platter. The beauty of a cheese board is that you can serve it for a casual night in with friends or as a way to entertain guests before a dinner party. With that being said, we wanted to share how the Sacramento Street team puts together the ultimate cheese board.


Whiskey + Cheese Board | Sacramento Street

Whiskey + Cheese Board | Sacramento Street

Whiskey + Cheese Board | Sacramento Street

Easy, right? You can really never go wrong with any cheese that pops out at you at your local grocery store or cheese shop. But remember, if you are preparing a signature cocktail do a little research on what would go well together. In this case, we wanted to pair our cheese board with SIA Scotch Whiskey (that everyone should have on their bar cart), which our dear friend Carin just launched last year. It’s the perfect sipping drink that warms your whole body on a chilly night in with friends.

Whiskey + Cheese Board | Sacramento Street

Whiskey + Cheese Board | Sacramento Street

Whiskey + Cheese Board | Sacramento Street

The next time you find yourself wondering what you should serve to guests, remember a stunning cheese board will knock any guests socks off. It’s sure to be the hit of the party if you follow our easy steps.

Hopefully this will inspire you to plan a little holiday party of your own. Tis the season!

Photos by Emma Fineman 

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Planning Thanksgiving with Camille Styles Entertaining

Camille Styles Entertaining | Sacramento Street

The holidays are my absolute favorite time of year. The holiday cheer, the decorations, the parties and family time all make it incredibly special. Since baby Flemming is due on Christmas we decided that we’ll be hosting Thanksgiving and then leaving our Christmas plans up in the air.


That’s what brings me to sharing the amazing new book, Camille Styles Entertaining. Friends, when I received Camille’s book in the mail I knew that it would be incredible – I mean, her site is one of my favorites and she as a person is truly wonderful. I was floored by the text, recipes, photos and inspiration that lies within the pages of her book. It’s rare that I sit down with any book for more than 30 minutes, well this surpassed that mark by a landslide.

Camille Styles Entertaining | Sacramento Street

I got caught up in the beautiful recipes that are categorized by season, the text Camille wrote immediately drew me in and by the end of my time looking I found myself planning our entire Thanksgiving menu.


Lucky for us, Camille is sharing one of those recipes with us today – her Brussels Sprouts & Apple Salad with Cider Vinaigrette. Doesn’t that make your mouth water just reading it?

Camille Styles Entertaining | Sacramento Street

Ingredients| Sacramento Street


1 cup golden raisins

2 pounds Brussels sprouts, trimmed and halved (quartered if very large)

Extra-virgin olive oil

2 tablespoons maple syrup

Kosher salt and freshly ground black pepper

¾ teaspoon red pepper flakes

1 red onion, peeled and thinly sliced

12 fresh thyme sprigs

1 cup walnuts

2 medium (or 1 large) apple, cored and thinly sliced

Sea salt



3 tablespoons apple cider vinegar

3 tablespoons freshly squeezed lemon juice

1½ tablespoons Dijon mustard

2 tablespoons maple syrup

½ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper


Directions | Sacramento Street

1.) Preheat oven to 425°F. In a small bowl, cover golden raisins with hot water and let sit to plump.

2.) On a baking sheet lined with foil, toss Brussels sprouts with 2 tablespoons olive oil, 2 tablespoons of the maple syrup, a pinch of kosher salt, a few grinds of black pepper, and the red pepper flakes. Spread the sprouts in an even layer and roast for 10 minutes, just until they start to soften but before they turn golden.

3.) Add the red onion, thyme, and walnuts to the baking sheet. Toss everything together to combine, then spread in an even layer and roast for 10 more minutes, until the Brussels sprouts start to get golden and crispy on the edges.

4.) While everything roasts, make the vinaigrette. Whisk together the apple cider vinegar, lemon juice, Dijon mustard, and maple syrup. Slowly whisk in the olive oil and season with kosher salt and black pepper to taste.

5.) Drain the raisins and add them to the baking sheet with the apples. Toss everything together to combine, then return to the oven for just a few minutes so that everything warms through. Transfer to a serving bowl, toss with a small amount of the vinaigrette, and sprinkle everything with a bit of sea salt. Serve immediately. The vinaigrette will keep up to a week in the fridge.


Now for all of my Bay Area readers – I’m co-hosting Camille’s San Francisco Book Party with Erin from Apartment 34 and Minted. It’s truly going to be a night to remember. We’re hosting the party at Cookhouse (one of my favorite venues in SF). Join us for champagne cocktails, holiday cookies from Camille Styles Entertaining, and a holiday DIY you won’t want to miss. It’s the perfect way to kick off the holiday season. I hope to see all of you there!

Photos by Emma Fineman | Invitation by Minted

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