When you flip through a glossy magazine spread or scroll past a perfectly styled patio on Instagram, it’s easy to get swept up in the effortless beauty of the scene. But behind every swoon-worthy photo lies days of planning, staging, and a whole lot of hustle. We worked with Dave Bryce of Dave Bryce Photography, who’s known for his gorgeous outdoor photography. He shot the pictures for the Fallingwater calendar as well as many other high end homes around Pittsburgh. We knew he’d help showcase the transformation of this patio into an outdoor entertainer’s dream and capture the perfect photos for a spread in Table Magazine.
Setting the Stage: Design Meets Purpose
The star of this shoot? A freshly reimagined patio, designed with both style and functionality in mind. The space features a custom built-in buffet bar made of weather-resistant stone with built in cooling drawers, woven rattan furniture, a low-profile sectional wrapped in performance fabric, high top tables with umbrellas that transition beautifully from brunch to sunset cocktails. The goal of the shoot was to showcase how this outdoor area becomes a seamless extension of the home. It’s perfect for entertaining, relaxing, or even working under the sun.
Before Dave even arrived, we meticulously planned every shot angle, lighting scenario, and the story they wanted the space to tell. Think: summer gatherings, warm evenings with friends, and the smell of fresh herbs wafting from the outdoor kitchen.
The Art of Staging: Styled to Look Effortless
Staging for a photo shoot isn’t just about throwing a few pillows around and fluffing the cushions. It’s an art form. We layered textures like linen napkins, woven placemats, fresh flowers and ceramic tableware to add depth and visual interest.
The built-in buffet bar was dressed with handmade serving boards, carafes of lemon water, fresh fruit and baked goods, all to create that lived-in, yet elevated aesthetic. Every detail had to look authentic but also photograph beautifully —down to the ice cubes in the cocktail glasses. Since the photos had to evoke the feeling of a real gathering, we even jumped in a few shots to pass the food or clink glasses to give the scene a candid, inviting vibe. FUN FACT: We use fake ice cubes made of acrylic as real ones would melt too quickly!
From Scratch, With Style: Food That Steals the Show
No hosting oasis is complete without incredible food—and in this case, it was all prepared from scratch. Seashal loves to cook and she worked behind the scenes, preparing family favorite recipes using ingredients fresh from her garden.
Lemon Herb Chicken
Ingredients
- 2 tbsp chopped fresh thyme
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh parsley
- ¼ cup The Olive Tap brand Tuscan Herb Olive Oil
- 1 tbsp garlic powder
- 1 tbsp online powder
- 2 tsp salt
- 2 tsp pepper
- 1 lemon (sliced thin)
- 1 lemon (for juicing)
- Pine nuts (roasted)
- 1 lb chicken thighs, 1 lb drumsticks,1 lb chicken breasts from Foot Print Farms
Recipes Instructions
- Preheat the grill to 400 degrees.
- In a bowl cover the chicken with salt/pepper, lemon juice, olive oil, garlic powder, onion powder and 1 tbsp of the herbs. Mix in a bowl until all the chicken is covered in ingredients.
- Place a little oil on your grill so the lemon and chicken don’t stick.
- Grill lemon slices until slightly charred then set aside for garnishing.
- Grill chicken on each side (only flip it once halfway through to get those nice grill marks and keep it juicy). Internal temperature should read 165.
- Place on a plate and put 1 slice of lemon on top of each piece.
- Garnish with roasted pine nuts and remaining 1 tbsp of the fresh herbs.
Brussel Sprout Kale Salad
Ingredients
- 12 ounces Brussel sprouts thinly sliced or through your shredder
- 1 bunch kale finely chopped
- ¼ cup parmigiano reggiano cheese (grated)
- Salt/Pepper
- ¼ of a cup sliced roasted almonds OR preferably roasted pine nuts.
Dressing
- ¼ cup parm reg cheese (grated)
- ¼ cup fresh squeezed lemon juice
- ½ cup EVOO
- Splash of red wine vinegar
- Salt/Pepper
- 2 tbsp dijon mustard
- 1 tbsp minced shallot
- 1 garlic clove grated
Recipes Instructions
- Shred the brussel sprouts, chop the kale and assemble salad and reserve some of the parm reg & pine nuts for the topping.
- Make the dressing on the side and then massage into the kale/brussel sprout salad a little at a time. Taste test to make sure there’s not too much dressing.
- Top with reserved nuts and a little reserved parm reg cheese.
Colorful Veggie Packed Pasta Salad
Ingredients
- 1 package curly tricolor pasta
- 1 diced zucchini
- 1 diced yellow squash
- 1 diced cucumber
- 2 cooked/cooled corn on the cobs (slice off in strips and break into chunks)
- 1 package orange cherry tomatoes (sliced in half)
- ¼ cup parm reg cheese grated for topping
- Reserve 3 tbsp of the chopped fresh herbs below for garnish topping
Dressing
- ¼ cup EVOO
- ¼ cup red wine vinegar
- 1 lemon juiced
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh oregano
- 1 garlic clove grated
- 1 tsp dijon mustard
- salt/pepper
Recipes Instructions
- Cook the pasta al dente. Strain, run with cold water to cool down and then place in a bowl mixed with a little olive oil to prevent sticking. Put it in the fridge if you need to cool it down faster.
- Cut the veggies while the pasta cools.
- Make the dressing by whisking all ingredients together in glass liquid measuring cup for easy pouring.
- Mix veggies, half of the parm reg cheese and pasta together in the large bowl.
- Genty mix the salad with the dressing a little at a time and taste test along the way.
- Top with some reserved chopped herbs and the parm reg cheese.
Blackberry Peach Salad
Ingredients
- 4 fresh peaches
- 1 pint fresh blackberries
- 1 container of spinach
- 1 bunch fresh basil
- 2 handfuls of sorrel lettuce slides or torn into strips.
- 1 package of goat cheese (broken into pieces)
- ½ red onion (finely sliced)
- ½ cup roasted walnuts
Dressing
- ¾ cup The Olive Tap basil flavored olive oil
- 1 lemon juiced
- ½ cup balsamic vinegar
- 1 tbs honey
- salt/pepper
Recipes Instructions
- Mix the greens and red onions with a little of the dressing.
- Add the peaches, blackberries, cheese and walnuts to the top. Drizzle a little more dressing and gently mix.
Working the Shot: Capturing the Magic
Dave Bryce took the lead behind the lens, working with both natural light to bring out the golden warmth of the patio. Shots were scheduled around the natural light’s movement—golden hour being the pièce de résistance. Multiple takes were done for each angle, with subtle adjustments between every frame. A pillow would be shifted by an inch, a dish rotated slightly, a glass given a fresh citrus garnish.
The Final Product: A Slice of Outdoor Heaven
When the last photo was snapped and the equipment was packed away, the final images told a compelling story: this patio wasn’t just a space—it was a destination. One built for relaxing, hosting and celebration. View the final article for Table Magazine here.
If you’re planning your own outdoor upgrade, we’d love to talk with you about how your outdoor space can become your own oasis!