Over $1,000,000 donated to our Partner Charities

July 31st, 2014

Peach + Heirloom Tomato Burratta Salad

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Isn’t summer just the best?  Aside from the hot days and balmy nights, the wide range of produce to choose from at the market is unbeatable.  Peaches are my absolute favorite so when I picked up a few too many, I needed to get creative with my cooking and use them up.  With tons of heirloom tomatoes on hand, I snipped some fresh basil from the garden and got to work.  This salad has easily become one of my absolute favorites and it’s beyond simple to throw together for a quick dinnertime gathering.  Pair it with a crisp Chardonnay or Sauvignon Blanc and your guests will be asking for seconds.  Cheers!

Ingredients

6-8 heirloom tomatoes (assorted sizes and colors)
6 medium/large ripe yellow peaches
1 cup fresh basil (chopped)
4 oz. burrata
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt & pepper to taste

Directions

1.  Slice tomatoes and peaches lengthwise into 8 pieces
2.  Slice basil into ribbons
3.  Using your fingers, separate burrata into small quarter-size pieces
4.  Combine peaches, tomatoes and basil.  Drizzle with olive oil and balsamic vinegar and gently toss.
5.  Place onto plate and add 6-8 pieces of burrata per serving.  Finish with fresh cracked pepper and salt.

Yield: 6 servings
Suggested Wine Pairing:  Chardonnay or Sauvignon Blanc

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July 15th, 2014

Blood Orange Sparkling Cocktail

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With summer in full swing and grocery stores fully stocked with blood oranges, we’re excited to bring you a simple sparkling cocktail perfect for the warmer months. The naturally sweet yet slightly tart flavor of blood oranges is a perfect match for our Sparkling Brut. The flavorful combination is just as divine as the natural beautiful hue of blood orange juice and your guests will surely be asking for more. Chef Nathaniel Neubauer from Contemporary Catering paired our cocktail with ancho chile and orange pulled pork on griddled cornbread cake.

“We wanted the pairing to focus on the classic Latin influence pairing of chili and orange. We incorporated Ancho Chili and Orange flavors into our pulled pork to compliment the blood orange sweetness in the cocktail.” – Chef Nathaniel

Ingredients
2 1/4 cups freshly squeezed blood orange juice (can use frozen or store-bought juice if blood oranges are out of season)
2 (750ml) bottles of ONEHOPE Sparkling Wine

Yield: 10-12 servings

Directions
Pour 3 tablespoons of blood orange juice into champagne flutes and top with ONEHOPE Sparkling Wine – Yes, it’s that simple!
* A little tip to remember: 1 medium sized blood orange will yield 1.5-2 tablespoons of juice. Therefore, each cocktail requires the juice from 1-2 blood oranges.

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Photography: Leila Brewster for Utterly Engaged
Production/Styling: Be Inspired PR
Catering: Contemporary Catering
Glassware/Dinnerware: Archive Rentals
Florals: DesignWineDine

Recipe adapted from Martha Stewart

July 15th, 2014

ONEHOPE Adds New Board Member

Suna Said, CEO of Nima Capital Partners, to join board as Vice Chairman

Los Angeles, CA (July 15, 2014) – ONEHOPE, a fast-growing market leader in cause-based wine, coffee and gifting, announced today that Suna Said, CEO of Nima Capital Partners, was appointed to the company’s board of directors as Vice Chairman. As CEO of Nima Capital, a New York-based family office and private equity firm, Suna brings experience and talent in global investment management, brand building, and social impact; all adding up to significant incremental operating value for the company. Her experience and passion for philanthropy will both be tremendous assets to ONEHOPE’s continued growth trajectory. “Suna is the perfect representative of what ONEHOPE is all about; she’s innovative, strong, and empowering,” stated Jake Kloberdanz, CEO of ONEHOPE. “She believes that social impact investments and cause-centric companies are the key to fixing a number of the world’s biggest challenges. We’re proud to have her represent our brand, and are humbled to have our brand represent her.” ONEHOPE Chairman, Joe Lonsdale, added “As a fellow board member, Suna and I share a common belief that our investment into ONEHOPE will not only yield a great ROI, but will also have the added benefit of building a platform where every dollar invested creates an exponential social impact.”

ONEHOPE has enjoyed terrific growth in its cause-centric strategy, producing its own branded verticals in wine (in partnership with Rob Mondavi, Jr.) and coffee (in partnership with LaMill), gifting offerings, as well as new products in the coming months. ONEHOPE is also growing globally, partnering with major retail and hospitality groups providing beautifully crafted experiences that make the world a better place. Through its sales and built-in donations for every product sold, ONEHOPE has donated over $1.2M to more than 200 charitable partners, which has provided over one million meals to children fighting hunger through the World Food Program, funded over 2,600 pet adoptions with the ASPCA, helped save 1,000’s of children’s lives with Keep A Child Alive and made a meaningful impact with a myriad of other impact organizations.

Bob Schwartz, who has been the Vice Chairman for the past 2 years, will be remaining as a member of the board. “Over the past two years ONEHOPE has positioned itself with a tremendous framework of talent, technology and brand,” said Schwartz. “It’s poised for strong growth and I’m really excited to be an ongoing part of this company and cause-centric brand.”

ONEHOPE is excited to have Suna join the team to help lead its continued global growth and mission to solve the world’s biggest challenges through business by integrating Cause-Centric Commerce into their day-to-day model and goals.

About ONEHOPE:
ONEHOPE is a social enterprise that integrates causes into products and services to make a social impact. ONEHOPE has quickly become one of the most recognizable cause-centric brands due to the success of the cornerstone product, ONEHOPE Wine, of which half of the profits go to a different cause for each varietal of wine sold. Since launching into the wine industry in 2007, ONEHOPE has developed additional products, brands and experiences including – Hope at Home, ONEHOPE Weddings, ONEHOPE Foundation and ONEHOPE Coffee. ONEHOPE is headquartered in Southern California and has formed partnerships with notable nonprofits that support many distinct causes. Some of the causes and organizations include breast cancer research (Gateway for Cancer Research), Autism research and treatment (ACT Today!), US forest preservation and protection (American Forests), pet adoption (ASPCA) and ending childhood hunger (World Food Program). ONEHOPE not only produces its own cause-centric products and services, it is also the creator and leading provider of consulting services for companies small to large on Cause-Centric Commerce. For more information, please visit www.ONEHOPEwine.com or www.ONEHOPEFamily.com and follow us @ONEHOPEWine

About Suna Said:
Suna Said is the Founder and CEO of Nima Capital Partners, a single-family office with private and public equity investing platforms. The firm has a flexible mandate to invest across the capital structure, across investment stage, and in any industry vertical. Prior to Nima Capital Partners, Suna previously held the role of Executive Director of Unifund Inc., the Said Family Investment Office, an international investment firm.

Suna received a B.A. Magna Cum Laude in Communications Studies from UCLA, where she was the Editor-in-Chief of two UCLA newspapers. She also received an MBA in Finance from Columbia Business School. Suna is on the Board of Harlem Village Academies, for which she was recently honored. Suna lives in New York City with her husband and two children.

July 11th, 2014

Blair Bear Turns ONE!

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The last time I posted, I ran through the steps to create your own tissue paper fringe backdrop that we used for Blair Bear’s Birthday Bash. It’s one of my favorite DIY’s to date so if you haven’t checked it out yet, head on over here to see!  Our EVP of Sales at ONEHOPE welcomed the cutest little girl into the world just over a year ago. Blair has the absolute biggest personality and I could not wait to help her momma out with her first birthday party.  Tiffany found a Panda Bear print that she loved at the Land of Nod, so we used that for inspiration for the color palate (mint, coral, pink, gold and white) and went from there. AND, since it happened to be around the same time we were launching our ONEHOPE Mimosa Bar, we decided to use it that day for the adults and set up an almost identical version (minus the bubbly of course) for the little ones. We created the tissue paper fringe backdrop for the Mimosa Bar and a fun tissue paper pouf version for the juice bar.  In all, we had so much fun putting this together and not a single detail was overlooked. Check it out and view all of the vendors at the end! Xo

PS: The Mimosa Bar + Bubbly for the party provided over 50 meals to children fighting hunger. Cheers to that!

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Vendors/Sources

Mimosa Bar - ONEHOPE Wine
Sparkling - ONEHOPE Wine
Event Design and Florals - Megan Robinson
Invitations - Five Two Eight 
Photography – Kylie Chevalier
Desserts - Take Two Etc.
Tissue Paper for fringe, garlands and poms - Koyal
Lanterns - Koyal
Linens - La Tavola

July 7th, 2014

DIY Tissue Paper Fringe Backdrop

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I LOVE a solid DIY with pretty turn-key results and this one is just that! When our EVP of Sales, Tiffany, asked for my help throwing her adorable little girl’s 1st birthday party, I knew we were going to have some fun!  This was the perfect opportunity for us to debut our Mimosa Bar set and I was dying to create a cool backdrop that we could shoot everything up against. This entire project took about 3 hours from Home Depot run to finish so I’m thrilled with what we were able to create in such a short amount of time.

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Supplies

Tissue paper in assorted colors
Panel Board
2- 2×4′s (8ft.)
Drill
Screws + Bolts (I used 2″)
Staple Gun + Staples (light duty)
Measuring tape
Paper chopper

Instructions

Before you begin your backdrop, determine how large it needs to be. We wanted ours to be 8′ tall and to line up with the entire width of Tiffany’s buffet table (~60″). Knowing that, I purchased 2 pieces of panel board (as one wouldn’t be big enough to cover the entire surface area between the top of the 8′ 2×4′s and the top of her buffet (~5′-6″). I had the panel board cut to size at Home Depot and we were ready to go!

1. Once your supplies are home, lay out the panel board and the 2×4′s and make sure the panel board is square with the legs.

2. Drill large enough holes through the 2×4′s and into the panel board for your screws to slip into, but don’t attach the legs yet (that will be your last step).

3. Remove the legs from your workspace to get them out of the way and determine how thick you want each row of fringe to be. We decided that we wanted each layer of fringe to be about 8″ tall which perfectly worked out to be 1 piece of tissue paper folded long ways (hotdog style). We didn’t want to be able to see the wood panel board when the fringe blew, so we layered each row first. Starting at the BOTTOM of your board, fold 1 piece of tissue paper in half (so that you have two layers and staple it in place). It might take 2-3 pieces of tissue to make it all the way across your panel board. Don’t worry about the seams – no one will ever see them once you have covered up this layer with fringe.

4. Create your fringe layer and apply. To create the fringe, we took 2 sheets of tissue paper, folded them hotdog style (so that we had 4 layers of tissue) and using the paper chopper, we sliced the paper in 1″ sections. Be sure to stop slicing about 1-2″ from the crease. This was the most time intensive part of the project. However, using a paper chopper will make the process so much faster and will make your fringe even and much more professional looking.  Apply your fringe with a staple gun (across the top along the crease) and repeat all the way across.

5. Once you have applied your first row of fringe, repeat steps 3 and 4. Just a little tip… we thought it looked best if we covered up the top inch or so of the previous layer of fringe with our next color of tissue (see picture for detail). That way, the transitions aren’t so harsh between colors and you cover up any inconsistencies along the top (below the crease) with the cuts you did to create the fringe.

6. When you’re ready, carefully stand your panel board up with another person. Be careful not to step on any fringe… it will tear off SO easily! It might be easiest to lift your board slightly and slide the legs underneath to attach them. Either way, just be careful not to tear or crease any of your pretty fringe.

Put your backdrop into place and….voila!!! I can’t wait to share the images from the full party! We were covered by Style Me Pretty Living and the feature is the absolute cutest!

PS: The Mimosa Bar in the pictures can be purchased here!

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