I honestly do what I love every day. Ok, so some days are more creative than others, but when I get to work on a styled shoot, it’s gotta be my fave. I worked with Aly Armstrong Event Planning & Design on this fall al fresco meal inspiration for Glitter Guide – we pulled in touched of the deeper seasonal shades and flavours, and it really worked on the fresh white and lush green setting. It was my first time shooting my own styled shoot as well.

Doing these creative content projects is definitely wayyyy more work than anyone really knows, but I love seeing a beautiful finished product, and collaboraing with some of Vancouver’s best. It’s crazy how much it really feeds my soul!

Read on to see the full Glitter Guide feature including two fall recipes you will want to try!

In many parts of the country, enjoying a home-cooked meal outside is a fabulous way to savor those seasonally sweet temperatures. So, take the party outside this fall! Our beauty editor (and all-around creative), Erin Sousa, teamed up with her friend, Aly Armstrong, of Aly Armstrong Event Planning & Design, to demonstrate a fresh take on alfresco fall dining. Using a refinished white wood table, Erin and Aly create an eclectic, country-chic look by incorporating a mixture of chairs (with a cozy bench on one side!) and a variety of metals, including copper, gold, brass and tarnished silver.

Charcuterie, a big, leafy fall roasted vegetable salad, and apple pie, plus a warm potent cocktail celebrate all the flavors of autumn! Take-home succulents potted in silver dishes are a precious memento from the meal with friends. For a final elevated, yet easy-to-recreate touch, tie cutlery with a piece of pretty cut ribbon, and layer in a piece of greenery—rosemary was used here—and then place it atop a linen napkin. Read on for more details and two recipes from the fête!

Mulled Apple-Pomegranate Cider 

• 2 cups fresh apple cider
• 1 cup pomegranate juice
• 2 cups dry red wine
• ½ cup pure maple syrup
• 1 teaspoon whole black peppercorns
• 1 orange, sliced
• 1 medium apple, sliced
• Coarse salt and pepper
• Cinnamon sticks

Directions:

Combine apple cider, pomegranate juice, red wine, maple syrup, peppercorns, and the sliced orange and apple (be sure to save some for the garnish) in a medium pot. Gently simmer over medium-low heat for 10 minutes. Serve warm and garnish with a cinnamon stick and sliced apple and orange.

Roasted Fall Salad with Honey Balsamic Dressing

• ¾ lb Brussels sprouts
• ¾ lb cauliflower florets
• 3 cups butternut squash, cut in ½-inch cubes
• ½ cup pomegranate seeds
• 2 cups arugula
• Sprinkle of coarse salt and pepper
• Fresh parmesan

Dressing

• 2 tablespoons balsamic vinegar
• 1  tablespoon honey
• ¼ cup extra-virgin olive oil
• Sprinkle of coarse salt and pepper

Directions:

1. Preheat oven to 400 F. Cut the Brussels sprouts in half length-wise and cut the cauliflower into small florets. Toss Brussels sprouts, cauliflower and squash with olive oil and coarse salt and pepper. Roast for 35 minutes until edges are browned.
2. While the vegetables are roasting, make your dressing. Whisk together balsamic vinegar, olive oil, honey, coarse salt and pepper.
3. Once vegetables are done, cool them to room temperature. Next, mix them with pomegranate seeds, arugula and dressing in a large bowl.
4. Sprinkle with freshly shaved parmesan.

Production and photography: Erin Sousa
Design and styling: Aly Armstrong
Flowers: Flower Factory
Succulents: BotanyLiving
Furniture: Revamp Furniture Garage
Calligraphy: Love by Phoebe
Ribbon: Stella Wolfe
Candlesticks: Bespoke Décor