It’s been a crazy busy 2013 and we’re trying to keep up with our goals and list. So far, so good!
Finally, after so many requests, we have our updated food photography/styling workshop information in one place. And better yet, we finally set up a mailing list for all updates regarding all our workshops, updates and behind the scenes photos from the classes. So for those of you who keep asking us to add you to a list, we have one for you!
Visit our new “Official” Photography Workshop Website: http://workshops.tdphotographers.com/
You can subscribe to our mailing list for all photography workshop new dates and updates here.
And we have one spot that opened up for our February 22-23, 2013 Food Photography/Styling Workshop here. We’re also working on a March date, so keep checking back on our workshop website or sign up for the updates.
Over the last 2 months, we’ve been working on the manuscript edits for our cookbook. Wow, this journey has been so fun. Can’t believe we didn’t do it sooner. Best of all, we’ve had editors red-mark our manuscript and correct us of all our typos, grammar and cleaning up all our mistakes. If you haven’t had a copy editor run their red marks through your work, it’s an eye-opener. But really, it feels so wonderful to have someone help make our writing better and we learn so much from this whole process. Wish we had one for the blog.
Thank goodness we didn’t get a school grade on our manuscript because if it was an English assignment, we’d get a C+. Seriously, who knew that we shouldn’t have water written out on the ingredient list? And the use of too many “uh, of, the, but, and…”. Yup, that’s us. Grade: C- . We’re always working on being better writers but until then, we won’t quit our day jobs as photographer and food stylist.
So in keeping busy, we’re shooting a bunch of fun photographs and project for Food & Wine. Some are recipes and some are lifestyle shots for an upcoming feature. The recipe shots are so fun and eating them is even better. It’s so hard to not dive into each of their recipes but we’ve bookmarked some of our favorites to make for future dinner parties.
One recipe we really loved was this pan roasted salmon recipe that rocked our world. We’ve been craving more seafood lately and the last batch of shots for Food and Wine had plenty of salmon for us. This salmon recipe is cooked to tender-perfection on the pan and dressed with a wonderful orange vinaigrette. In our region, citrus season is peaking and with our abundance of fresh oranges, a vinaigrette over salmon can’t get any better.
Why we love this recipe even more is that it’s loaded with fresh shaved fennel bulb, baby spinach and radicchio- all of which makes a perfect collage of greens and ruffage. This pan roasted salmon really can’t get any better than this. It’s a healthy dinner that feeds the craving for healthy protein and a generous dose of seasonal vegetables.
For this Pan Roasted Salmon recipe, visit the Food & Wine Site. This new photo isn’t on the site yet, but you got the sneak peak here today!