We’ll be at Echo Park Craft Fair this weekend — December 7th + 8th — come say hi ! We’ll be selling ILA, serving congee + our favorite dark chocolate olive oil cake, as well as a collection of curated home goods. We hope to see you there !
We also created a few curated gift boxes for the holiday season — come take a look in person at Echo Park and launching on the website soon !
Apple Cider Cakes
Makes 17 Mini Cakes
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Moist and perfectly sweet, these little cakes go well with a glass of mulled wine or a cup or rose tea on a cool day.
Nonstick spray or unsalted butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup olive oil
3/4 cup sugar
1 teaspoon vanilla extract
1 1/2 cups apple cider
1/2 cup applesauce
For the topping
1/2 cup sugar
1/4 teaspoon ground cinnamon
Preheat the oven to 375 degrees. Grease 12 cavities of a mini Bundt cake pan plus 5 additional cavities of a second pan with nonstick spray or melted butter.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and cardamom, and stir well.
In another large bowl, combine the olive oil, sugar, vanilla, cider, and applesauce, and mix well. Slowly add the wet ingredients to the dry, and incorporate well. Pour the batter into the greased molds, filling each mold three-quarters of the way (leaving room of the cakes to rise).
Make the topping: Combine the sugar and cinnamon in a small bowl, and set aside.
Bake the cakes for 15 minutes, until a toothpick inserted into the center of a cake comes out dry.
Allow the cakes to cool for 5 minutes in their pans. Then remove the pans and immediately roll the top of the cakes in the cinnamon sugar.
Recipe from Sunday Suppers Recipes + Gatherings
Photography by Maureen M. Evans
Eggplant Crostini
Serves 4 to 6
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This eggplant dish is warm and bright. It works well as a starter or as a light meal, served with a side of greens. The roasting technique is inspired by a method from London-based chef Yotam Ottolenghi.
For the eggplant
3 to 4 (about 3 1/2 pounds / 1.6 kg total) eggplants
4 tablespoons (60 ml) olive oil
1/2 tablespoon salt
Freshly ground black pepper
For the tahini spread
3/4 cup (180 ml) tahini
1/2 garlic clove
Juice of 1 lemon
4 tablespoons (60 ml) olive oil
For the black garlic dressing
3 black garlic cloves, peeled
1 teaspoon black sesame paste
1 teaspoon pomegranate molasses
Juice of 1/2 lemon
1/2 teaspoon sumac
1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon salt
3 tablespoons olive oil
For the toast
1 loaf miche, cut into slices 1/2 inch (12 mm) thick
1/4 cup (60 ml) olive oil
1/2 cup (75 g) Pickled Red Onion
1/4 cup pine nuts, toasted
1/4 cup (10 g) fresh basil leaves, torn
Preheat the oven to 400 degrees. Cut each eggplant into half lengthwise, and cut each half into half widthwise. Cut each quarter into thirds to create thick wedges. In a large bowl, toss the wedges with the olive oil, salt, and some pepper. Arrange the wedges on two parchment-lined baking sheets and roast until golden and slightly crisp, but not dry, 35 to 40 minutes.
For the tahini spread: Combine the tahini, garlic, lemon juice, and olive oil in a food processor and blend until smooth. The mixture should be spreadable, but not overly thick. If you wish to thin your tahini, add a thin stream of up to 1/2 cup (120 ml) ice water to the mixture with the motor running until your desired consistency is reached, set aside.
For the black garlic dressing: Pulse the garlic, sesame paste, molasses, lemon juice, sumac, cocoa powder, and salt in a food processor to form a paste. With the motor running, add the olive oil in a slow and steady stream until completely incorporated.
Remove the eggplant from the oven and, while still warm, gently toss it in a large bowl with the black garlic dressing until completely coated. Set it aside to let the flavors meld.
For the toast: Heat a grill to medium-high or a grill pan over medium-high heat. Brush each slice of bread with the olive oil and toast for about 2 minutes on each side, until lightly brown.
To serve, spread each piece of toast with a bit of the tahini spread and top with a few wedges of warm eggplant. Garnish with pickled red onions, a sprinkling of pine nuts, and basil leaves.
Recipe from Simple Fare Spring / Summer
Photography by Maureen M. Evans
Buttermilk Cornbread with Honey Butter
Serves 6 to 8
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This recipe features our Wildflower Honey — harvested from fields of flowers in the Finger Lakes region of New York. We tend to favor a moist cornbread, served warm and slathered in honey butter. It’s that mix of sweet and savory and the little bit of crumble that perfectly accompanies a holiday table.
1 cup (2 sticks) unsalted butter, plus extra for the pan
1⁄2 cup light brown sugar
1⁄4 cup honey
4 large eggs, at room temperature 2 cups buttermilk
1 teaspoon baking soda
2 cups yellow cornmeal
2 cups all-purpose flour
1 teaspoon salt
for the honey butter:
1 cup (2 sticks) unsalted butter, at room temperature
1⁄4 cup honey
Make the cornbread: Preheat the oven to 375°F. Grease an 8 × 13-inch baking pan.
Melt the butter in a large skillet over medium heat. Stir in the brown sugar and honey remove from the heat. Quickly add the eggs and beat until blended.
Combine the buttermilk with the baking soda, and stir into the pan. Stir in the cornmeal, flour, and salt until well blended and few lumps remain.
Pour the batter into the prepared baking pan and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan and cut into squares for serving.
Meanwhile, make the honey butter: Mix the butter and honey together in a small bowl until well blended. Serve at room temperature with the cornbread.
Recipe from Sunday Suppers Recipes + Gatherings
Photography by Maureen M Evans
White Miso Soup
Serves 4
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This is a light and fragrant bowl of goodness, rich in nutrients and immunity builders. We make this pot of we’re under the weather or simply having a quiet afternoon at home. Nourishing to the body and soul, this warm bowl is a staple in our home. Be sure to add the miso as directed in order to preserve the natural enzymes and ensure its utmost benefits.
8 ounces dried soba noodles
For the dashi
6 cups (1.4 L) basic vegetable stock or water
1 (4-inch/10-cm) piece of kombu (dried kelp)
1 (2-inch/5-cm) piece of fresh ginger, peeled and smashed
1 garlic clove, smashed
2 bunches baby bok choy, separated
8 ounces (225 g) black trumpet mushrooms, sliced
12 ounces (340 g) firm silken tofu, cut into 1/2-inch cubes
2 tablespoons white miso
2 Beet-cured Eggs (page 142), halved
Black sesame seeds, for serving
Sesame oil, for serving
Sriracha, for serving
Fill a large pot with water and bring to a boil. Add the noodles and cook for 3 to 4 minutes, or according to the package instructions. Drain and rinse well under cold water. Set aside in a bowl with a bit of cool water to keep the noodles from sticking while you prepare the dashi.
In a large pot, combine the stock, kombu, ginger, and garlic and bring to a simmer over low heat. Add the bok choy, mushrooms, and tofu and simmer just until the mushrooms are tender and the bok choy has wilted, 2 to 3 minutes. Remove the pot from the heat. Spoon one ladle of the hot dashi into a small bowl. Add the miso and whisk until thoroughly incorporated. Add the miso mixture to the pot and stir to combine.
Ladle the dashi and vegetables into serving bowls, add noodles, and garnish with the cured eggs, sesame seeds, sesame oil, and sriracha as desired.
Benefits | 01. Enhances digestion 02. Powerful antioxidant 03. Unrefined + pure 04. Skin detoxifier 05. Contains activated charcoal
Flavor Profile | Smoky, crisp + bold
We sprinkle it on almost everything — even our morning oats. Recipe from Simple Fare Fall / Winter.
Found in the Pacific waters surrounding the pristine island of Molokai, our Black Lava Salt is harvested by hand using a thousand-year-old tradition. The sun’s penetrating rays help preserve the salt in its purest state; its dramatic black coloring is drawn from activated coconut shell charcoal found in the earth.
It’s our best-seller for a reason. Try it out — purchase yours over at the ILA shop.
Congee
Serves 4
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This traditional Asian porridge feels like a mother’s hug. Almost every culture has a version of this satiating stew—warm and healing and quick to prepare when someone is a bit under the weather. You can enhance the properties further by using a chicken stock or bone broth. The elements atop are particularly medicinal and delicious on a simple setting of white rice and broth, while the charred greens and smoky black garlic–sesame oil add a depth of flavor.
For the congee 2 tablespoons olive oil
2 shallots, minced
1 (2-inch/5-cm) piece fresh ginger, peeled and cut into 3 large chunks 1 cup (195 g) medium-grain white rice
2 quarts (2 L) Chicken Stock (page 33), plus more if desired
For the garlic chips
1⁄2 cup (120 ml) olive oil
4 garlic cloves, thinly sliced on a mandoline
For the black garlic-sesame oil
2 tablespoons toasted sesame oil 2 Black Garlic cloves (page 44)
For serving
8 radicchio leaves
2 teaspoons grated burdock root Sel de Guérande
For the congee: In a medium heavy-bottomed saucepan, heat the olive oil over medium-low heat. Add the shallots and sauté, stirring occasionally, until softened and translucent but not browned, 2 to 3 minutes. Add the ginger, rice, and stock and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, stirring frequently so the rice does not stick to the bottom of the pot, until thickened and porridge-like, about 1 hour.
For the garlic chips: In a small sauté pan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the garlic slices in small batches and fry for 20 to 30 seconds, or until just lightly golden brown. Using a slotted spoon, transfer the garlic chips to a paper towel–lined plate to drain.
For the black garlic–sesame oil: Put the sesame oil in a small bowl. Working over the bowl, smash the black garlic cloves through a fine-mesh sieve, scraping the bits that come through into the bowl. Stir to combine.
For the charred radicchio: Working with 1 leaf at a time, use tongs to hold the radicchio over an open flame until charred in places. Set aside on a plate and repeat with the remaining leaves. (Alternatively, you can broil the leaves on a baking sheet for 1 to 2 minutes.)
Once the congee has finished cooking, taste and adjust the seasoning as necessary. At this point, if you wish to thin your congee, add more stock until you reach the desired consistency.
To serve, ladle the congee into bowls and top with charred radicchio leaves, garlic chips, a drizzle of black garlic–sesame oil, and grated burdock root. Finish with a sprinkling of sel de Guérande.
Benefits | 01. Soothes stomach ailments 02. Enhances cognition 03. Powerful antioxidant 04. Anti-inflamatory agent 05. Immune booster
Tip | Enhance the benefits and add a few turns of fresh black pepper to increase your body's absorption of turmeric.
Turmeric Pickled Vegetables | We love these - we add them to sandwiches, bowls, soups and even breakfast. They are loaded with probiotics and are the perfect remedy for healthy digestion. Recipe from Simple Fare Fall / Winter (pg. 16).
Turmeric Tea | We drink this all year round to aide in inflammation, help with aches and sores, and it also just tastes good. We love Heidi Swanson's recipe.
Root Tea
Serves 2
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As the seasons shift or at the onset of a cold or flu, we brew a simple root tea to build our immune support. Burdock root is known to be a blood purifier and detoxifier. Ginger is a well-known root for reducing inflammation, calming stomach trouble, and aiding blood circulation. Cinnamon (especially Ceylon cinnamon) tea is a beautiful grounding tea that is rich in antioxidants and has many purifying attributes. These flavors can be mixed or brewed individually.
1 burdock root, unpelled, scrubbed and cut into 1-inch (2.5-cm) pieces
1 teaspoon wildflower honey
In a small saucepan, combine the burdock root and 3 cups (720 ml) water and bring to a boil. Reduce the heat, cover, and simmer for 7 to 10 minutes.
Strain the tea and discard the pieces of burdock root. Pour the tea into mugs and stir in the honey to finish.
Dark Chocolate Pancakes | Simple Fare Fall / Winter
Serves 6
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These not-too-sweet dark beauties are here to impress. The tangy combination of buttermilk and chocolate, crème fraîche, and a crunch nut—this is the formula for pancakes in our home. Play around—you really cannot go wrong. If you’re making these for a group, you can heat your oven to 200°F (90°C) and keep the pancakes warm until you’re ready to serve them.
For the pancakes
1 cup (125 g) all-purpose flour
1/3 cup (30 g) unsweetened cocoa powder
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 eggs
1 1/4 cups (300 ml) buttermilk
2 tablespoons unsalted butter, melted
4 ounces (115 g) shaved bittersweet chocolate
3 tablespoons unsalted butter
For serving
3/4 cup (180 ml) good-quality store-bought or homemade crème fraîche
1 cup (135 g) whole hazelnuts, half halved and toasted, half crushed in a mortar and pestle
Maple syrup
In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the dry ingredients until just combined. Fold in the shaved chocolate.
Heat a griddle or large skillet over medium heat and add 1 tablespoon of the butter. Once the butter has melted, spoon 1/4-cup (60-ml) portions of the batter onto the hot griddle. Cook until bubbles start to form on the tops of the pancakes, 2 to 3 minutes. Flip and cook for 2 to 3 minutes longer, or until cooked through. Repeat with the remaining batter, adding more butter as necessary in between batches.
Stack the pancakes onto a large serving platter or separate plates. Top with crème fraîche and sprinkle with both the halved and crushed hazelnuts. Drizzle maple syrup over the top to finish.
Bring a little comfort, ease and flavor to your traveller on their next adventure.
Spice Collection
This set includes Turmeric, Sumac, Cumin, Za'atar Spice, Madras Curry, Black Sesame, Cinnamon, Coriander, and Smoked Paprika.
Jenni Kayne Alpaca Eye Mask
For comfort on long flights or for a restful night of sleep at home that looks as good as it feels.
Wallpaper* City Guide Osaka
Start planning your next trip, with this curated guide that is perfectly sized to slip into any bag.
Janessa Leoné Silk Scarf
A gorgeous silk, sandwiched scarf for the perfect rich and velvet texture.
We love giving a gift that is handmade, tells a story and warms the home.
Simple Fare, The Set
A guide to everyday cooking all year round with the Spring / Summer and Fall / Winter editions.
Curved Vase
Tatama Medium Roast
Terracotta Fruit Bowl
Yucatan Pink Throw
Sonoma Sea Salt
Our Sonoma Sea Salt is naturally harvested by solar evaporation from the clean waters of the Pacific Ocean. Crisp, pure, and mellow in taste, the small crystals are free of additives.
A few additions for the already stocked kitchen, to inspire the cook throughout the next year.
Extra Virgin Olive Oil
Harvest in Cordoba, Spain with a warm, fruity, and nutty flavor.
Serving Spoon
This hand hammered finish brass serving spoon is made in Japan from Lue.
Soup Bowl
Wheelthrown black sand stoneware from Natalie Weinberger Ceramics.
Toiro Bistro Donabe
This classic-style Donabe follows the Iga-yaki traditions, but with a modern twist.
Some of our favorite classic essentials for the baker in your life.
ILA Vanilla Extract
The perfect fragrant vanilla extract harvested in Mexico for ILA.
Herringbone Oven Mitt
Tori Murphy for March SF to keep you cozy this holiday season.
Handled Rolling Pin
One-of-a-kind rolling pins hand turned in Vancouver Island.
Gloss Grey Bowls
Gloss Grey Rounded Bowls made from Hasami Porcelain.
Dark Chocolate Dark
Makes 2 baking sheets of bark
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These beauties are the perfect gift for holidays and neighbors, and in consideration of this, the recipe creates a good amount of bark. If you are making this for a smaller crew, halve the recipe. Tempering the chocolate gives it a nice, glossy finish and allows the bark to be stored at room temperature. Note that this is not a necessary step, and if you want to skip it you may — simply refrigerate the bark for best keeping.
For the candied orange slices
1 cup (125 g) sugar
1 blood orange, cut into 1/8-inch (3-mm-) thick slices
For the chocolate bark
1 1/2 pounds (680 g) dark chocolate, chopped
1 teaspoon black sesame seeds
1/4 cup (30 g) pistachios, coarsely chopped
Cyprus flake salt
For the candied orange slices: In a large heavy-bottomed skillet, combine the sugar and 11⁄2 cups (360 ml) water and bring to a boil. Arrange the orange slices in a single layer in the sugar water and reduce the heat to medium. Simmer, uncovered, turning the slices occasionally, until they are translucent and the liquid has reduced to a thick syrup, 35 to 40 minutes. Remove the orange slices and transfer them to a wire rack set over a baking sheet to cool completely.
For the chocolate bark: Line two baking sheets with parchment paper. Fill a medium pot halfway with water and bring it to a boil over high heat. Reduce the heat to maintain a simmer and place a heat-safe bowl over the pot, making sure the bottom of the bowl is suspended above, not touching, the water. Attach a candy thermometer to the side of the bowl and add two-thirds of the chocolate. Heat, stirring continuously, until the chocolate reaches about 100°F (38°C), being careful not to exceed 120°F (49°C). Gradually add the remaining one-third chocolate and stir until completely melted.
Remove the bowl from the pot and allow the chocolate to cool to 82°F (28°C). Return the bowl to the pot of simmering water and heat, stirring occasionally, until it reaches between 88°F (31°C) and 90°F (32°C). Remove the bowl from the heat. You can test to see if your chocolate is tempered by spreading a small spoonful on a scrap piece of parchment paper. If the chocolate is glossy and dries quickly, it is tempered. If it has streaks or a dull finish, it is not tempered. (Alternatively, if you’d rather not temper the chocolate, you can melt it all at once and refrigerate it once assembled to harden.)
Divide the melted chocolate evenly between the prepared baking sheets. Using an offset spatula, spread the chocolate into an even layer about 1⁄4 inch (6 mm) thick. Arrange the candied orange slices evenly over the top and sprinkle with the sesame seeds, pistachios, and flaky salt.
Let the bark rest until hardened. Peel the chocolate from the parchment paper and use a knife to break the bark into rough pieces. Transfer to an airtight container to store.
Storage – Store at room temperature for 3 to 4 days. (If your chocolate is not tempered, store in the refrigerator.)
Burnt Carrots
Serves 4
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Roasting at a very high heat, these carrots become soft on the inside and crunchy on the exterior, bringing out their natural sweetness. Carrots can be found at markets year-round, but as spring approaches you’ll see more beautiful heirloom varieties: purple, black, red, white, and yellow—each with subtle avor nuances. Chervil is a delicate spring herb in the parsley family with a faint anise taste. If you cannot find chervil, it can be replaced with parsley leaves.
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2 1⁄2 tablespoons olive oil
21⁄2 tablespoons pure maple syrup
1⁄4 teaspoon Cyprus flake salt, plus more for garnish 6 bunches baby carrots (about 30 small), scrubbed 1⁄2 cup (25 g) fresh chervil leaves
2 or 3 balls of Marinated Labneh (page 168)
1⁄2 teaspoon nigella seeds
1⁄4 cup hazelnuts, halved and toasted
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Preheat the oven to 500 F (260 C). Line a baking sheet with parchment paper.
In a large bowl, stir together the olive oil, maple syrup, and salt. Add the carrots and toss to coat. Spread the carrots in a single layer on the prepared baking sheet, top with half of the chervil, and bake for 10 to 12 minutes, watching to ensure that the carrots char but do not burn too much.
Spread the labneh on a platter using the back of a spoon. Rest the carrots atop the labneh and top with the hazelnuts, remaining chervil, and nigella seeds. Season with flaky salt and serve.
Makes 20 small toasts
4 large, thin slices of pumpernickel bread
2 tablespoons olive oil
1 cup good-quality store-bought or homemade crème fraîche
½ teaspoon ground cardamom
For garnish
½ cup fresh rose petals *, torn
Coarsely ground black pepper
Preheat the oven to 350°F.
Trim the crust from the slices of bread. Cut each slice crosswise into 5 narrow rectangles and arrange them in an even layer on a baking sheet. Drizzle the bread with olive oil and transfer to the preheated oven. Bake, flipping once halfway through, until lightly toasted, about 6 - 8 minutes. Remove from the oven and allow the toasts to cool to room temperature.
While the toasts cool, mix together the crème fraîche and cardamom in a small bowl until well combined.
Once the toasts have cooled, spread each with a bit of the cardamom crème fraîche and sprinkle with a few torn rose petals. Finish with a drizzle of honey, coarsely ground black pepper, and flaky salt.
* Make sure your rose petals are free of all pesticides.
PHOTO | Daisy Chaussee
A cheese board is one of our favorite ways to showcase beautiful ingredients in their simplest form. We like to keep ours clean with just a few varieties - one salty, one creamy, one pungent.
For this board we chose a Ricotta Salata, a soft French Brie and an aged Blue and paired ours with a fig jam but any preserve or compote will do. Drizzle with a rich olive oil like our Extra Virgin from Cordoba for the perfect finishing touch.
Ingredients |
Ricotta Salata, Brie, Blue, Fig Jam, Extra Virgin Olive Oil
Photos + Styling | Karen Mordechai
This warming recipe is perfect for a winter morning. Upgrading your daily oats with the perfect balance of texture while adding sweet + savory notes from the ILĀ collection. We encourage you to play with variations and share with us using #essentialsforabeautifulhome.
Serves 2
1 cup rolled oats
1 1/2 cups unsweetened whole coconut milk
1/2 cup water
Pinch of Sonoma salt
2 tablespoons of dried currants, divided
1 tablespoon Black Sesame Seeds
1/2 teaspoon Black Lava Salt
1/4 teaspoon Cyprus flake salt
2 Tablespoons Maple Syrup, divided
In a medium sized saucepan, bring oats, coconut milk, water and salt to a light boil over medium high heat. Reduce the heat and let simmer for about 10-15 minutes, stirring often.
Remove from heat and let it cool slightly. To serve, divide oats between bowls and top with currants and black sesame seeds. Drizzle with maple syrup and garnish with salts to taste.
Recipe | Christina Liva for ILĀ
Photo + Styling | Karen Mordechai
As ILĀ has grown quickly over the last few months - we are excited to announce that we are looking to hire another person on the team. For all interested candidates please read the description carefully along with details on how to apply. We will be accepting applications on a rolling basis but plan to start interviews immediately. We look forward to hearing from you.
Creative brand marketing + visual assistant
(Well versed in design + photography)
Part time position to start with an opportunity for growth
The right person is a diligent, detail oriented aesthete with a love of minimalist design, branding and media. The position will work primarily on the new ILĀ brand, and on designated Sunday suppers projects.
This person is creative and an innovator but also keenly aware of trends in media, web and design.
Working on a budding brand, this role is a great fit for someone who is excited by the process of creative brainstorm, innovation and helping build a brand.
Experience
The right candidate for this position will have had 1-3 years of experience in a creative work environment, preferably at an agency or magazine and will have a trained degree in graphic design.
Aesthetic + Design
ILĀ + Sunday Suppers maintain a very clear and concise style, a minimalist and thoughtful approach. Having an aligned aesthetic is crucial to the job. If you are a true aesthete, obsessed with design, negative space and clean lines, please apply.
Design/Photo/Styling
This, like many positions at a small company is a hybrid role - any additional experience and knowledge in the following areas is an added plus
-Photography and/or Editing
-Styling (food or prop)
-E-commerce knowledge or experience
-Graphic Design
-Writing + Web work
QUALIFICATIONS
- Previous experience at an agency or consumer brand preferred, but not required.
- High energy and positive attitude
- A knowledge + interest in current market trends, social media + new-age marketing
_ Strong aesthetic background
Most importantly and as for all sunday suppers jobs - a warm spirit and a happy demeanor.
Warmth| Trueness | Integrity
We are a very small group at Sunday Suppers, our team is warm, amicable - pleasant and truthful, easy going and at the same time know when it is appropriate to work and put their head down. We are a small family at Sunday Suppers and are really looking for like-minded good talented folks to join.
Organization
This is a hugely important part of the job, you should be an exceptionally organized person. We keep a very tidy and neat space, everything in its place and a very minimal environment must be maintained.
Duties + Responsibilities will include any and all of the following
Social Media
Utilizing platforms to expand reach, growth and community outreach
Digital marketing
maintaining web communication, newsletters + growth campaigns
StoryBoard
Conceptualize + Create inspirations for upcoming products + campaigns with team
Styling + Direction
work closely with team on photo shoots, concepting + styling
This is a part time position, paid hourly with an opportunity to grow into a full time role. Please apply with the following and use the subject "ILA | Creative Marketing" to [email protected]
Cover letter
Resume
Work samples (design/photography/styling)
Pinterest + Instagram and any other relevant portals
