I went quiche crazy for the Spring Issue of TABLE Magazine.
More and more brands are turning to video to reach their audience, so if considering video for your brand, we should talk.
Do you need a stylist or an event designer, but you don’t think our personal styles align? When styling food and props for a client, styling a wedding, or designing an interior, my focus is on the brand or individual’s tastes. I love to draw on what inspires others or what represents a brand. Although my personal style is aged,… Keep Reading
Do you have a small business or a business plan you’re just putting into motion? I can help! As a food & prop stylist, I love working with businesses just as they’re hitting the ground. This is the point when on-brand photos make one of the biggest impacts on potential customers. Releasing a website or growing a social media following… Keep Reading
I enjoy winter the most when I don’t have to leave home. Hibernation is the key, and what better way to hibernate than in a rustic cabin with a comforting menu? This was the inspiration behind “Get Snowed In” featured in the Winter Issue of TABLE Magazine. Editor-in-Chief Victoria Bradley, photographer Adam Milliron and I drove the beautiful forests of… Keep Reading
“That’s a Wrap” Story & Styling by Quelcy // www.Quelcy.com
That’s A Wrap was a story full of inspiration for having friends over to wrap presents together, dress in layers, drink cocktails and eat wrap-themed appetizers and desserts. To make the story come to life, we used my apartment and my friends.
“For the Love of Leftovers” Featured in TABLE Magazine When I’m feeling nostalgic around the holidays, my mind often wanders to my mom’s homemade rolls. I’d slather those pillowy rolls with butter, and alternate dipping bites into cranberry sauce and the pooling gravy. What I recall most fondly though, was using those rolls to make sandwiches later in the evening…. Keep Reading
Welcome to that party I dubbed “The Maine Squeeze.” Featured in TABLE Magazine’s Summer Issue.
Styling a Seafood Boil for the Summer Issue of TABLE Magazine, including the cover image.
Chef Trevett Hooper was one of the first chefs in Pittsburgh to champion local ingredients way before it was the trendy thing to do. Their original 34-seat restaurant outgrew itself, and they moved into a larger space with details that evoke a certain high-society feel. In recent years, they’ve updated the interior design to match their humble, local/seasonal approach to fine… Keep Reading