This summer our editor Sarah Elizabeth Cleveland’s business, repertoire – assistant services, had its 2nd anniversary. With the help of many talented clients, friends and family, repertoire’s “2nd birthday” was a chic success. A large part of the success is due to the location of the event, the new venue/creative studio space, 2nd Space Studio, located at The Phoenix Lofts downtown. Check out the images below to see this stylish venue, delicious food, and maybe even a tasty recipe!
Sponsor for the event include:
Photography – Mary Margaret Smith Photography & Stacy Richardson Photography | Venue: 2nd Space Studio | Lettering: Newly Scripted | Pepper Jelly: Jennifer’s Kitchen | Olive Oil and Balsamic Vinegar: Oli.O | Goat Cheese: Stone Hollow Farmstead | Flowers: Trader Joe’s | Paintings: Sally Boyd
Jennifer’s Kitchen Pepper Jelly Meatballs
1 jar Jennifer’s Kitchen Peach Pepper Jelly – 6 lbs frozen Italian Meatballs – 12 oz. sweet BBQ sauce
Remove jelly lid & microwave jelly in jar for 30 second increments until loose enough to pour into crock pot. Add BBQ sauce and mix well. Pour in meatballs and stir to coat. Set crock pot on high for 3 hours or on low for 6 hours. Stir once or twice during cook time. Frozen meatballs will thaw and cook perfectly in this time frame. Fresh meatballs should be browned separately first.
Notes from Sarah Elizabeth (owner of repertoire – assistant services): “To all those who came out for my anniversary party and have supported me over the last two years, I cannot thank you all enough! It has been an incredible experience to see all the love and support coming in from family, friends and clients since I started my little business! I truly could not be where I am today without you all! I love you all so much and am so thankful for each and every one of you!”