A Trio of Simple Spring Savories by Kelly Allison

Soon after we decided to chat about transition at our spring salon, Julie had the brilliant idea to create ombre food to enhance the idea of change. I was excited with the challenge of creating ombre savories, especially after spending time perusing @WrightKitchen's #foodgradients tag on Instagram. And with available produce beginning to become more prevalent, the ombre options presented themselves to me!

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Chocolate Ombre Two Ways by Julie Schumacher

Even if there were fruits and berries a-plenty, ripe for picking and baking, I'd still want to serve chocolate. Always. There were  a few cakes with ombre on the inside that look delicious but I knew there was a perfect berry cake a-coming so I wanted something that would be ombre-on-the-outside.

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