My good friend Kate McDermott and I will be at it again in Greenough, Montana. Kate with be heading up an All-Star culinary lineup at Upper Crust 2104 at the Paws Up Resort October 10th-13th. She will be joined by Cookie Whisperer Mindy Segal, Bravo Top Chef Participant Chef Robin Leventhal, Paws Up Executive Chef Ben Jones…and me…talking what else…Food Photos.
There are workshops and then there are workshops…and this one is pretty special not just for my top shelf colleagues but the unmatched setting. Paws Up is one of the most amazing places I have ever had the pleasure to visit and whether you come for us…the incredible dining or just to experience the raw beauty and splendor of Montana you won’t regret it. Check out their site and that just scratches the surface. Spots are still available.
Upper Crust 2014 Brochure
Julia Moskin and Melissa Clark compiled all of the essentials for a successful Thanksgiving Feast in this sprawling NYT interactive. We shot for a week and then ate like it was already the holidays. Go check out all the goodies before you plan your holiday meals.
So, today we had a really great Google Hangout with the folks at creativeLIVE and Foodista. We had excellent questions from the audience and it was a lot of fun as a warmup to my creativeLIVE workshop
One day left to enroll. It’s still FREE!
Here is another stir fry from Martha. We’ll be talking about how to noodle around with noodles on Day 1. See you there.
The creativeLIVE countdown continues today with a shot of seeds that appeared in Kris Carr’s Crazy Sexy Cookbook last year. Keep your eyes open for her new e-title Crazy Silly Kids…shot by yours truly. Don’t forget to enroll. Can’t wait to get going.
So, a week from today my FREE creativeLIVE workshop will begin. Still time to enroll. One of the things I’ll discuss is the use of the diptych, like this one for this apple, fennel and endive salad by Martha Rose Shulman.
I was home and under the weather. Hungry. Cranky. Not a whole lot in the fridge and even less motivation to make lunch or leave the house to find something to eat. I scanned the cupboard and only found a little of this and a little of that…a handful of walnuts, a few dried cranberries, half a Granny Smith apple left from the Recipes for Health Apples shoot and some bread. Through the haze of my head cold I had some inspiration. I am really fond of the tuna salad with cranberries and apples that I get at the Whole Foods prepared foods section, so I crossed my fingers and searched for some canned tuna in the cabinet. I was in luck… and here is my approximation of that dish. I was a little less grumpy after lunch.
Half a small onion cut in small dice
1/4 C. walnut pieces
1/4 C. dried cranberries, chopped
1/2 Granny Smith apple, cut in small dice
2 6 oz. cans of Albacore packed in water, drained
2 Tbsp. mayonaise
salt and pepper to taste
toasted whole wheat bread
Mix all ingredients, add more mayo if you feel it’s too dry for you, serve on toasted bread and add some lettuce and tomato, celery, carrot…whatever you have laying around..it’s ok. Enjoy.
Last week we took Melissa Clark’s Appetite column out of my studio and to a dinner party. It deserves a night out once in a while. Melissa hosted a Modernist Cuisine inspired soiree and I was there to document all of the the mad scientist activities. Check out the article and the accompanying slide show of my shots.