The Layout Collection

00008-Layout January 2019.jpg
Screen Shot 2019-03-06 at 2.58.30 PM.png
00023-Layout January 2019.jpg

I am so honored to have partnered with The Layout Collection to create a series of incredible styling tools. We have curated an amazing styling kit and created an iPhone app with hundreds of templates for invitation flat lays and educational videos to help develop your skills. Our styling kits are available for pre-sale now and were carefully curated to make styling easy, chic and mobile! Each kits contains:

  • 1 vegan leather bag

  • 2 vegan suede backdrops

  • 6 acrylic risers and velvet bag

  • 3 marble plates and velvet bag

  • 2 velvet ring boxes

  • 10 vintage stamps

To learn more about the Layout Collection, purchase a kit and sign up to get more info on the app launch, visit @layoutcollection on Instagram or the web. 

Photo: Sarah Kate | Floral: Hart Floral | Styling Mat & Marble plates: The Layout Collection

Jose Villa: DVLOP Film Preset


It was such an honor to help my dear friend Jose Villa with the launch of his film emulating preset with DVLOP. The preset allows any digital picture to be instantly transformed into a shot that matches the dreamy quality of Joses iconic film images. We designed a shoot where Jose shot film and digital and used his preset to match the two!

Photo: Jose Villa | Floral: Bows & Arrows | Paper: Truffy Pi | Linen: La Tavola Linen | Tabletop: Casa de Perrin | Candles: Yummy Candles

The Beauty of Rice; a Thailand Editorial


For this editorial in Thailand, I wanted to pay homage to rice. Arguably the most important food staple in the world alongside corn and wheat, rice feeds more human beings each day then any other food. While its importance is without question, rice is often looked at as the poor mans meal, primarily because people who are unable to afford proteins rely on it for sustenance.  I wanted to show that this simple, often overlooked grain is beautiful and special and that those who eat, plant and harvest it are part of an incredible story.  It is a story of history and culture, nature and beauty and one that I am honored to tell. 

The story is a of a rice farmers daughter. We follow her as she returns from the market in a river boat. Preparing for a special meal, she harvests rice from the fields. She washes the sacred water buffalo who plows the fields. She uses rice  paper for invitations, and art she makes for the meal she prepares. I wanted to show the many uses of rice while also showing it’s incredible beauty. From food to paper, art to attire. Translucent, milky. Powdered, textural. Pearly, cloudy. 

Workshop Host & Photographer: D’arcy Benincosa | Concept, Design, Rice Lace: Joy Proctor | Hair and Makeup: Bella Cost Beauty | Floral Design: Isari Flower Studio | Gown: Paolo Corona | Shoes: Belle Belle Shoes | Earrings & Crown: Maison Sabben | Invitation Suite & Calligraphy: Truffi Pi | Linen: Wildflower Linen | Tabletop & Location: Four Seasons Chiang Mai | Models: Pim Bubear and @mymaaprang | Video: Our Story Creative

Bella Belle 2019: Edelweiss


It was such a pleasure to design the Bella Belle 2019 collection. The Edelweiss collection was inspired by the rare and pure Edelweiss flowers that only grow in the Swiss mountain top region. Folklore has it that if someone gifts you this flower, they are giving you their eternal love and undying devotion. We sought to visualize devotion by pairing the collection with anniversary gifts; paper, gold, silk etc.

Photo: Laura Gordon | Floral: Naomi Di Manana | Fashion: Gabrielle Hurwitz | Hair & Makeup: Facetime Beauty | Location: Metropolitan Building | Design & Styling: Joy Proctor

Joy Proctor Home: Year of the Pig


2019. Year of the pig. I invited some close friends to my home in Portland in celebration the lunar new year; a time to sweep away the difficulties of the past and make way for luck, happiness and longevity. I set the table with China and crystal from my cabinet, Citrus to symbolize luck and beautiful menus and place cards by Steady Hands Creative. My good friend Heather of Myrtle et Olive arranged beautiful flowers for the table in colors corresponding to luck and happiness. My sister Elise assisted her boyfriend Andy, an incredible chef, in preparation of a lucky menu for our guests, each dish symbolizing a wish for the new year. Dumplings for wealth. Noodles for long life. Fish for a surplus of food, and Sweet sticky rice balls to symbolize the togetherness of family. I invite you to celebrate life, luck and happiness in a celebration of your own using our recipes and tips for decor. From my home to yours, Happy New Year! 

Decor tips:

  • For the table choose a neutral linen so that the bright lucky colors pop. In Chinese culture candles are used for the dead, so don’t use any candles on the table as it will not bring good luck. Add fruit and citrus to the flowers and decor. Overflowing bowls of citrus symbolize luck. Break out your best crystal and neutral China to set place seatings. Rest wooden chopsticks on citrus fruits for added detail. 

  • Remember that colors symbolize many things and shades of red, pink, purple and orange are more lucky. Avoid white, black and dark colors as dark colors are associated with death. 

  • Don’t forget envelopes of money for good luck.  These envelopes are often red or gold and traditionally list the families name on the outside. Heathers maiden name was on our envelopes which we used as beautiful favors. 

  • Invite guests to get into the spirit by offering them hand embroidered fans to accessorize. The fans by Luneville were exquisite and added a conversation topic the history of embroidery which began in China and made its way to Europe much later. 

  • Offer guests delicate sweets to take home like the gorgeous year of the pig and florals cookies made by Cake by Nicole

  • Choose and use China that have patterns with meaning. The pieces we chose had the following meaning:  Bird Crane present in Fans & Vases - Longevity. The pattern on gourd bottle - blessings & longevity. Floral & Bird Plate - Full Harvest 

Recipes from Chef Andy:

Dumplings (Jiaozi)

Ingredients for Filling:

  • 1 mid/large Napa cabbage

  • 1/2 T salt + 1 1/2 t salt, seperate

  • 1 lb ground pork

  • 1 lb raw shrimp, chopped (optional)

  • 1 T sesame oil

  • 1 1/2 T light soy sauce

  • 2 packs of store-bought or homemade dumpling wraps (recipe below) peanut or sesame oil, for searing water, for steaming

Ingredients for Dough:

  • 5 c all-purpose flour

  • 2 1/2 c lukewarm water

Directions for Filling:

  1. Finely chop cabbage

  2. Toss with the 1/2 T salt, put in a colander and let sit over a sink or bowl for 10 minutes  *this will draw the moisture out

  3. Squeeze out any excess liquid, mix with the remaining ingredients and set aside

Directions for Dough:

  1. In a large bowl, mix flour and water with chopsticks or a spatula until a shaggy dough forms. Dump out onto a floured surface and knead until smooth. Let rest 10 min.

  2. Take a quarter of the doough (keeping the rest covered in plastic, to keep from drying out), and roll it into a 1" snake. Cut into 3/4" thick peices 

  3. Dust each one in flour, and flatten into a disc with your hands, finish with a rolling pin (ideally making the outside thinner and the inside thicker to support the filling

To Assemble:

  1. Take a wrap, add a dollop of filling to the middle. Pinch the opposite sides together, and form a pleat towards the center from each side.

  2. **make sure all edges are tight and sealed. If using store-bought wraps the edges will need to be brushed with a small amount of water in order for them to seal. Fresh dough will seal on its own.

  3. Dumplings are ready to cook; if making ahead of time, they can be put on a floured surface and frozen.

  4. They can then either be boiled or pan-fried

To Pan-fry:

  1. Heat a large flat pan (that has a good fitting lid), add just enough oil to coat the bottom of the pan

  2. Add dumplings and fry for 1-2 minutes

  3. Add water to go 1/3 of the way up the dumplings (careful of oil popping up!), cover with lid and let steam on high heat

  4. Keep an eye on it to make sure the pan doesnt dry out, ( it may need more water, especially if cooking frozen)

  5. Once the top of the dough is cooked, and the bottoms are nice and brown, take the lid off and let the water evaporate ( this will crisp up the bottoms, be careful not to burn them!) As soon as theyre crispy, take them off the heat

  6. Serve them bottom-up so that they stay crispy. Serve with your favorite dipping sauce or the traditional chinese soy vinegar and garlic chili sauce

Rice Balls (Tang Yuan)


  • 1/4 c + 2T black sesame seeds, toasted

  • 2 1/2 T sugar

  • 2 T butter, softened

  • 1 c glutinous rice flour

  • 3 T boiling water

  • 1/4 c room temp water (or beet juice)

  • 4 c water

  • 1 c honey


  1. Toast the sesame seeds in a pan over a low flame for 2 min.Let cool.

  2. Once cool, put sesame seeds in a food processor with the sugar and softened butter, until a it turns into a paste

  3. Refrigerate. Once it's firm enough to handle, portion it into 20 balls and refrigerate again.


  1. In a bowl, pour the boiling water into the rice flour and mix with a spatula. When that gets soaked up, add the rest of the water, or beet juice, a little bit at a time. ( A few drops of red food coloring works too)

  2. Once its a doughy consistency, roll it out onto a floured surface and knead for 10 minutes until a smooth, soft dough forms.


  1. Flatten a peice of dough with your hands into a disc. 

  2. Put one of the chilled filling balls in the middle.

  3. Fold up all the sides to meet each other, then roll in your hands to make a smooth ball

  4. Repeat.


  1. Bring the water and honey to a boil.

  2. Gently drop the rice balls in. Make sure to gently nudge them after they go in, as they will want to stick to the bottom.

  3. When they start to float, let them cook 1 more minute.

  4. Pull them out and let them rest for 5 minutes

  5. Serve preferably in a pool of their cooking liquid.

Baked Trout


  • 1 whole trout, cleaned and deboned

  • 3/4 cup fresh ginger, peeled and cut into matchsticks

  • 2 scallion greens, sliced in half lengthwise, soaking in ice water

  • salt and pepper

  • 2 T sesame seed, black/white (optional)

For the Sauce:

  • 1/4 c sesame oil

  • 2 T garlic, finely chopped

  • 2 T ginger, finely chopped

  • 1 c shaoxing cooking wine

  • 1 1/2 c soy sauce

To Cook:

  1. Preheat oven to 425 degrees

  2. Open the trout, making sure there are no stray bones, season the inside with salt and pepper.

  3. Heat up a pan (big enough to fit the whole trout) on mid-high heat, add sesame oil.

  4. When oil is hot, add the trout. Cook until nice and brown on that side, flip fish and put in the oven for 15-20 min

  5. While the fish cooks, the sauce can be prepared.


  1. Put oil, garlic and ginger into a medium saute pan. Put on medium heat and sweat until the slightly transluscent.

  2. Add wine, turn up the heat to high and reduce by 1/2, being sure to stir and scrape the bottom so nothing sticks and burns

  3. Add soy sauce and cook for another 5-10 min, depending on the desired consistency. Keep in mind the more you reduce the soy sauce, the saltier it will get. ( so if youre planning on making a thicker sauce, use very light salt when initially seasoning the fish)

  4. Taste for seasoning adjustments

To Plate:

  1. When the trout is cooked, let it rest on a rack for 5 min.

  2. After resting, place the trout on your desired serving dish, spoon the sauce over the fish.

  3. Bundle up the matchstick ginger across the fish. After soaking in ice water, the scallions should be curled up nicely. Garnish with those and perhaps some black and white sesame seed.

Longevity Noodles


  • 12 oz fresh thin, long noodles (chow mein or low mein. Tagliarini works really well too, but way less traditional)

  • 3-4 T sesame oil (to coat cooked noodles)

  • 1/4 c sesame oil (for cooking)

  • 6 oz dried mushrooms (shitake, maitake, or whatever sounds good)

  • 4 c water

  • 1/2 c cornstarch

  • 1/2 c fresh ginger, small dice

  • 1/4 c garlic, chopped fine

  • 1 bunch  scallions, thinly sliced on a bias, keep the whites and greens seperate

  • 1 1/2 t white pepper, ground fine

  • 1 T mushroom powder

  • 3/4 c shaoxing cooking wine

  • 1 c carrots, peeled and cut matchstick style

  • 2 c snap peas, cleaned and de-stringed

  • 4 c chicken and/or seafood stock

  • 3 T soy sauce

  • Black+White sesame seeds and Togarashi to garnish

To Cook The Noodles

  1. Bring a large pot of lightly salted water to a boil.

  2. Add fresh noodles and cook for 3-4 minutes (5-6 minutes if dried)

  3. Strain the noodles and rinse them with cold water. Put them in a bowl, toss them with the 3-4 T sesame oil. Set aside


  1. Put dried mushrooms in a small pot with the water. Bring them to a boil, then turn off the heat and let them steep until they're tender.

  2. Strain the mushrooms. Save the water! Put aside 2 c of that mushroom water in a small bowl. Slowly whisk in the cornstarch to make a loose paste. Set aside.

  3. Slice the mushrooms. Set aside.

To Finish:

  1. In a large saute pan or wok, heat up the 1/4 c sesame oil on high heat. 

  2. Cook the shrimp for 2-3 min. Remove them and set aside.

  3. Add the carrots and ginger to the shrimp oil and cook for 4-5 min, constantly stirring. 

  4. Add the whites of the scallion and cook for another 2 min. Then add the garlic and cook for 2 more minutes.

  5. Add the snap peas and sliced mushrooms, cook for 3 minutes. 

  6. Season with white pepper and mushroom powder. 

  7. Add cooking wine and cook just until the smell of alcohol is gone from the pan

  8. Add stock and soy sauce, and bring to a simmer. 

  9. Once its at a simmer, stir in a small amount of the mushroom broth/cornstarch mixture *If it sits, the cornstarch settles at the bottom, so it needs to be mixed up again before adding it.

  10. Adding that mixture will thicken up the sauce more, so depending on the consistency you're going for, you may want to use more or less.

  11. Add your noodles, make sure they're hot, toss them with everything else and ready to serve.

  12. Garnish with sesame seed, togarashi and the green tops of the scallions


Photo: Carlos Hernández | Video: Craig Flood | Styling & Design: Joy Proctor | Myrtle et Olive:  Floral | Food: Andrew McCarthy | Chairs: Classic Vintage Rentals | Heather Siu: Backdrop Painting | Steady Hands Creative: Stationery design & Calligraphy | Cake by Nicole: Cookies | Luneville Embroidery: Fans | Linens: La Tavola Linen

Ode to Puglia

Ostuni Workshop Shooting68.jpg
Ostuni Workshop Shooting60.jpg
Ostuni Workshop Shooting197.jpg
Ostuni Workshop Shooting135.jpg
Ostuni Workshop Shooting215.jpg
Ostuni Workshop Shooting23.jpg
Ostuni Workshop Shooting4.jpg
Ostuni Workshop Shooting116.jpg
Ostuni Workshop Shooting62.jpg

My inspiration for this editorial was the beauty of Puglia. From the beautiful coastline, to the azure waters and the rollings fields of ancient olive trees, the regions allure precedes it.  The Masserina Montenapoleone was the perfect embodiment of Pugia; with a stunning crystal blue pool lined in local stone, acres of olives orchards and natural vegetation. The history of the location as also important to me when designing; from its days as a Roman province, to the time when it too was underwater. Ancient fossils still grace the stones throughout the Massseria, and the effect is truly humbling. My aim was to be able to tell the story of this history and location through texture, color and design. I chose a color palette of creme, taupe, olive, terra cotta, azure and gold to symbolize the cliffs, the sea, the farm and the history of the region.

The invitations were the result of a beautiful conversation between me and Shhh my Darling, whose interpretation of the there was truly magnificent. Paying homage to the history of the region, we chose a bust motif that emulated ancient Roman coins. A bing emboss on the invitation juxtaposed with a beautiful gold foil on marbled paper added the perfect amount of elegance to the otherwise natural look. I styled the suite with wheat grown on property and a shell, another homage to the history of farming and aquatic importance in Puglia.

I set the ceremony on the backdrop of the beautiful pool, almost as if it were a ceremony on the sand, looking towards the sea. Beautiful benches from Che scena were draped in cotton throws from the Masseria. The talented Angelica created beautiful overflowing arrangements in terra cotta urns which we placed on either side the aisle.

For the table I aimed to bring the beauty of the masseria to life.  The Masseria is a working farm that produces organic food year round - to pay homage to that, I placed the candles in hurricanes lined in almonds and other nuts grown onsite. Acqua di Para candles in creme sat between organic arrangements created by Flower Addicted Angelica. I chose some beautiful terra-cotta urns from her collection to place on their sides with greenery flowing out from them  - another homage to the proximity of the sea. The masseria has beautiful handwoven hammocks throughout the property and their texture made the perfect addition to the table as an overlay!

The cake was a beautiful representation of history and ceramics. The gorgeous terra cotta tiers were detailed to look aged and sun worn. We chose a stone cake base and adorned it with pomegranates and dried leaves from the farms previous harvest.

Our bride embodied elements of all the colors, textures and facets of the editorial. Her gorgeous gown custom made by Paolo Corona had an oversized train that moved in the wind like the water on the sea. Her earrings were an homage to the Roman history, with a pearl in the middle of a simple handmade gold design. Her bouquet was made of local olive, roses and other foliage native to Puglia. Her makeup was natural with a slight bronze, like a true daughter of Puglia who had spent much time kissed by the Italian sun.

Photographer: Gianluca Adovasio | Flowers: Flower Addicted Angelica | Paper Goods: Shhh My Darling | Cake: Pavlovs Lab | Benches & Chairs: Che Scena | Location: Masseria Montenapoleone | Styling & Design: Joy Proctor | Gown: Paolo Corona

Elegant Thailand Wedding


When I first spoke with Stacy and Brad they communicated how important it was to them that we created a design that felt natural in its environment. My suggestion was to create a Thai garden style look in neutral colors that would blend seamless with the gorgeous backdrop of the Amanpuri. We chose the symbol of the lotus flower as the motif for the wedding. The meaning of the lotus is deep rooted in Chinese culture, and its symbolism spoke to Stacy and Brad. The neutral color palette of creme, taupe and green was accented by the textures of Thai silk, gold accents, teak wood and handmade paper.

The stationery suite was inspired by the elegant simplicity of Thailand. We chose handmade papers and a soft taupe ink color for the paper goods. The invitation was backed on a linen card and mimicked the save the date which was sent in a box filled with dried jasmine flower. Clean fonts juxtaposed with calligraphy call outs kept the look simple and elegant.

The ceremony was held on a grassy lawn on the Surin beach. I had custom chair covers made to offer a visual of softness against the sand and water. To emulate the beautiful Thai gardens, I suggested filling wooden vases with water, water lilies and lotus along the aisle. The effect was serene. For their ceremony alter, I had a custom arch built with a peaked top that mimicked the Thai temple architecture. We covered it in orchids and garlands of jasmine, a flower traditionally used in Thai weddings. Upon their arrival, guests were handed woven fans to keep themselves cool in the tropical heat.

After the ceremony, guests mingled on the beach.  The signature drink, the Siam Passion, was tray passed to guests exhibiting two of the four key elements of Thai cuisine; sweet and sour. Custom wooden drink stirrers with the lotus motif were served with each drink.

After the cocktail hour guests made their way across the beach to the Amanpuri, where the reception was held. To mimic the Thai architecture and create a beautiful entrance, we custom built a wooden arch under which guests entered the stairs leading to the reception. Guests table assignments were attached to a board backed in linen and sat at the base of the reception structure. 

The reception was held over the pool, which was covered to allow for space. To mimic the beautiful existing pool house structure, we custom built as open wood tent, covered with clear tenting in case of any tropical rains throughout the evening. We covered the structure with greenery so that it felt like it had been overgrown with tropical vines. At each entrance of the structure we hung garlands of jasmine flower and aPhuang malai, a traditional Thai garland thought to offer good luck.

To add to the intimacy of the evening, I custom made square lamps  to hang over each guests table. The square lamps were made of Thai silk and offered a warm glow throughout the night. Soft falling drapery hung between the lamps, softening the appearance of wooden structure.

Upon arrival at their seats, guests found their names written in gold calligraphy on mother of pearl place cards sat atop gold rimmed chargers. Tables were draped with Thai silk linens, and a medley of local flowers and imported flowers sat amongst creme pillar candles.

To see more, visit the feature on Martha Stewart Weddings.

Photo: Cathrine Mead | Design & Styling: Joy Proctor Design | Floral: Bows & Arrows | Paper Goods: Yonder Design | Lighting: Charlie Lighting | Ceremony Location: The Surin | Reception Location: Amanpuri | Planning: Jeanette Skelton