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Romantic Wedding at the Oxford Exchange

I have this little place in my brain where I tuck away weddings I want to remember forever. Ones where if I ever had a wedding redo (to the same handsome hubby of course), I would want to steal every.single.detail. Well this beauty from Justin Demutiis Photography just moved to the front spot of that special place. Beautifully planned by Confetti Events + Weddings with florals so pretty I could cry by MMD Events, it goes without saying I’m swooning hard over this soiree. See it all here.


From Amanda with MMD Events…The unique venue set the stage for a lot of different centerpieces. Her style centered on lots of foliage – maiden hair ferns, plumosus, ruscus, eucalyptus, geranium, sage, rosemary, jasmine and thyme. For the color palette we went with soft peaches and blushes with lots of deep color accents. It’s a style we call “dutch master style.” The light tones are made more luscious with the implementation of dark jewel tones. The flowers we used were black and white anemone, white helleborous, Juliette garden roses, baronesse garden roses, white ranunculus, pale pink spray roses, white O’hara garden roses, queen annes lace, pink O’Hara garden roses, burgundy parrot tulips, scabiosa pods, and white scabiosa.

We created 4 types of arrangements…Head table- Elaborate garland heavily filled with garden roses, ranunculus, and anemones. The table was also accented with gold rimmed glasses and gold and silver mercury glass votives. Garden feasting tables – many small unpolished low brass containers filled to bursting with large blooms and trailing greenery. Terrarium Tables – Large glass containers filled with pillar candles, moss and small delicate blooms flanked with trailing greenery and mercury glass candles. Super long feasting tables 30’– we used long mixed foliage garland without flowers and used brass taper candle sticks to elevate dramatic single blooms and accented the whole piece with mercury glass votive candles.

Photography: Justin Demutiis Photography | Event Planning: Confetti Events + Weddings | Floral Design: MMD Events | Cake: Chocolate Pi | Ceremony Venue: Academy Of Holy Names Chapel | Reception Venue: Oxford Exchange | Makeup Artist: Jess Waldrop | Bridal Boutique: Malindy Elene

These Vendors are members of our Little Black Book.
For membership information, click here

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Fresh Summer Cocktails, 3-Ways

I can’t think of anything better to cool off with on a summer evening than fresh, cold-pressed juice mixed with a dash of liquor! Sarah Dyles and Erin, Executive Chef at the Oxford Exchange, are sharing not one but three brilliant cocktail recipes inspired by Chef Erin’s original cold-pressed juices. After looking at all the mouthwatering photos from Justin DeMutiis, I’m itching to try my hand at the Market Margarita, Asian Lemonade, & Cool as a Cucumber Cocktail!

Now for what you’ve been waiting for- the cocktail recipes! Each recipe uses a different cold-pressed juice as it’s base. The juices are made from local, fresh, organic ingredients and you can purchase them at the Oxford Exchange Market or try your hand at making your own version.

1.25 oz Tequila
2.5 oz Spicy Lemon (blend of fresh lemon juice, cayenne, agave, & water)
Sea salt + raw sugar blend for rim (50/50 ratio)
Small amount of simple syrup to rim glass

1. Shake ingredients well with ice.
2. Gently dip rim of glass into simple syrup, then sea salt + raw sugar blend.
3. Pour into glass, garnish with lime wedge.

1.25 oz Vodka
2.5 oz PH-G (blend of fresh lemon juice, ginger, & stevia)
4-5 Thai Basil Leaves
1 tsp Simple Syrup
Granulated candied ginger for rim
Additional simple syrup for rim

1. Gently muddle basil leaves and simple syrup to release natural oils and fragrance from the leaves.
2. Add vodka, juice and ice and shake ingredients well.
3. Gently dip rim of glass into simple syrup, then into candied ginger.
4. Pour ingredients into glass and garnish with a basil leaf.

1.25 oz Gin
1.25 oz Chillax (blend of fresh pineapple, cucumber, romaine lettuce, lemon juice & cilantro)
3 Cucumber Slices
2 lime wedges
Approximately 10 cilantro leaves

1. Crush cucumber, lime and cilantro with a muddler to release natural oils and juices.
2. Add ice, gin and Chillax and stir gently.
3. Top with sparkling water.

Photography: Justin DeMutiis Photography | Recipes: Chef Erin & Sarah Dyles | Shop: Oxford Exchange

These Vendors are members of our Little Black Book.
For membership information, click here
How to Make Perfect Tea

A 101 on Making Tea? Absolutely. A 101 on Making Tea + a beautiful space to boot? Um, hello gorgeous! This lovely spread was hosted at the Oxford Exchange and was gussied up to include a tea pairing and 2 yummy recipes, with a design from the fabulous Justin Demutiis, Courtney of Dishie Rentals, & Botanica International Design Studio. And the result is everything that SMP loves in a girl. Or a tea shop.

In just over a year of business, the Oxford Exchange has set the bar in Tampa. Their restaurant is booming for breakfast and lunch during the week, and might just be the most popular choice for brunch on the weekends. They also have the most fantastic shop, bookstore, offices, and coffee shop, but perhaps those will be saved for another SMP Living post. On the weekends, between 3-5 they offer Afternoon Tea. We decided to take it up a notch and add whimsical mismatched vintage plates and glassware, a touch of florals.

The Salted Caramel Latte and Lavender Fog are two of our most popular drinks at Tebella Tea Company and they are both simple and easy to replicate at home. Here are the simple DIY steps:


Begin by mixing 3 teaspoons of our Caramel Black tea with 3 teaspoons of German rock sugar and steep them together in 16 oz of water for 3 minutes. Strain the leaves before adding a dash of steamed milk, 2 teaspoons of caramel syrup and a pinch of sea salt. Top off the mixture with foam and caramel topping (and a sprinkling of extra sea salt if you’d like), and you’ve got a decadent treat for any time of day!


Our Lavender Fog is a delightful variation on the London Fog, a tea drink that was invented by an unknown barista in Vancouver, British Columbia. While a traditional London Fog is made with Earl Grey, we use our Earl Grey Lavender for a modern twist. Steep 3 teaspoons of the tea with 3 teaspoons of German rock sugar for 3 minutes in 8 oz of warmed milk and 8 oz of boiling water. Strain the fog mixture into a teapot and add 2 teaspoons of vanilla syrup. Top it off with foam and enjoy the creamy combo of lavender, bergamot and vanilla—perfect for a rainy day.

Reception Venue: Oxford Exchange | Florals: Botanica International Design Studio | Plates And Glassware: Dishie Rentals | Sweet And Savory Bites: Oxford Exchange Restaurant | Tea: Tebella Tea Company

These Vendors are members of our Little Black Book.
For membership information, click here