Good people. A couple of our recent photo gigs have reminded me of why I diverged off of the University path to follow a life in food. I really like the type of people which gravitate to this industry. They are good people.
One of these recent jobs was for the Terranea resort, shooting the chefs, interiors, and food of their signature restaurant mar’sel. In general, chefs don’t like have their photos taken. They are blue collar, 16 hour day working dudes. Or chicks. The » Read the full story →
Todd & Cristina Ferrare previewing the cookbook images
We’ve worked with some lovely people during our photography career, but yet have we been able to meet anyone so sincerely generous and kind as Cristina Ferrare. And better yet, Cristina’s new cooking show,A Big Bowl of Love, will debut in January on the Oprah Winfrey Network!
All her success, both past and present, are well deserved. No wonder Oprah Winfrey loves Cristina so much and we adore her immensely.
» Read the full story →
Feasting your eyes on this amazing buttermilk pancake syrup just isn’t enough. You have to taste it to believe that it really is the best buttermilk syrup recipe around. We were completely won over after the first bite and once we licked the plate clean of the clingy decadence, we were convinced that it really is a rock-star buttermilk syrup recipe. Breakfast will never be the same!
Thanks to Thermador for inviting us out to their showroom in Scottsdale, AZ, we were able to feast » Read the full story →
Portrait of a Gourmand - A gourmand is simply, someone who takes pleasure in food and eating. This is a continuing photographic series of gourmands, from all walks of life. There are many gourmands that inspire us in profound ways that make us experience and think about food differently. These portraits essays and interviews share their amazing stories.
Madame Chocolat lives in Beverly Hills, CA and is the symbol of sweet decadence that is both sexy, stylish and infectiously fun. Walk into the Madame Chocolatier » Read the full story →
A perfect summer evening happened last week. Wonderful food and captivating conversations in the company of great people, on a gorgeous summer day which couldn’t have been any better for a Summer fete.
The loving and ever so gorgeous couple Brooke of FoodWoolf and her husband, Hans of BarFood, hosted a crab fest at their Los Angeles home. Their set up, attention to detail and menu was amazing. Right smack in the middle of their driveway alley, a long feasting table was set up, all » Read the full story →
Eating locally means that we don’t have to look too far to feed ourselves and searching for our community based food news is now easier with The Edible Communities publications.
The Edible Communities provides quarterly publications that highlight local food news and connects consumers with their nearby farmers, artisans and other community based food sources. Their mission statement is simple, clear and powerful: “…to transform the way consumers shop for, cook, eat and relate to local food. Through its printed publications, websites and events, ECI » Read the full story →
Sometimes you want a dish that is so incredible, the moment your guests eat it their eyes widen, vocabulary stammers and smiles start to stretch across their faces …. Then come the inevitable proclamations of wonder and adoration. No more pulling punches, you are going straight for the “wow” factor. Something that may be one of the best things your guests have had in their life.
Thomas Keller’s Truffle Egg Custards are just one of those dishes. This Easter we were having a gathering of » Read the full story →
Madeleines. Elegant simplicity, deliciously captured in small, shell-shaped cookies. The madeleine has a quiet grace, not preening for your love with mind-blowing flavors or chocolate oozing goodness. However that quiet simplicity inspires adoration and longing. A well-made madeleine has the ability to pause time, and allow one the chance to reflect and savor the simple beauty in life.
My love affair with madeleines began nearly 10 years ago when I was managing a cafe/market. Everyday around 3 o’clock there would be a lull between » Read the full story →
I can’t tell you how much I love Curacao, a flavored liqueur made from the dried peels of the laraha citrus fruit which grown on the island of Curaçao, hence, the name. The brilliant blue color, the bright citrus/orange tones and slight bitterness of this liqueur makes a perfectly delicious and beautiful cocktail.
When Brandt Johnson, the head bartender at Club Med Columbus Isle was setting up for the evenings Food & Wine Festival cocktail demonstration, I was stunned at the beautiful tray of brilliant » Read the full story →
Chef Stephanie Izard
I’m backtracking a bit here to the first evening at Columbus Isle. The first 1/2 day flew like the wind and I’m finally getting around to looking through the photographs of the whirlwind day. Thank goodness for pictures to remind me of what all happened or else I’d have little reminder of what I ate and ……how skinnier I was 4 days ago.
Believe me, four days of Club Med gluttony has me wearing elastic waisted pants now. My size 9 jeans » Read the full story →
This gorgeous cookbook has a new owner and it’s Pam!! Congratulations Pam and we hope you enjoy this beautiful cookbook.
Thank you to you all for your amazing input and thoughts on what you love in a cookbook. We appreciate all your fabulous comments on this cookbook giveaway!
This was the most amazing forum of wonderful ideas that we’ve ever had. Reading all of your wonderful, insightful comments was inspiring and informative. We’ve never been so thrilled as were were with your participation in this » Read the full story →
It’s not often that I can get excited about a cookbook enough to want to snuggle with it on the couch and to read it cover to cover. Most of the time, I’ll scan through a cookbook and bookmark particular interesting recipes that jump off the page. But I found one book that not only had me hooked from the very first page, but had me laughing, crying and stomach growling at the same time. If anyone saw me, they’d think that I was an » Read the full story →
Quiz-How many of our garden baby beets does it take to make a batch of Thomas Keller’s red beet ice cream?
Answer-A whole heck of a lot! How about just making half a batch? Still, a whole heck of a lot! Four packages of beet seeds, a garden plot of newly conditioned soil, consistent water, love and sunshine has still only produced finger sized beet roots after 5 months of growth. Like our world smallest carrots, harvesting these beets while they’re still cute » Read the full story →