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Ritz-Carlton Classic Desserts Redefined is winning ADDY awards!

ADDYs are awards of excellence given annually by the American Advertising Federation.

Lisa Cherkasky styled, and I shot this project for Senior Art Director Claudia Barac-Roth of Marriner Communications. The Key Lime Pie photo, above, is on the cover.

So far, Ritz-Carlton Classic Desserts Redefined has won:

Gold awards in the Local ADDYs in these categories: Photography, Photography Campaign, Book Design and Sales Kit; and,

Gold awards in the District ADDYs in these categories: Photography Campaign and Sales Kit.

(“Local” ADDYs are for the Baltimore area. “District” ADDYs are for the Mid-Atlantic region, including these markets: Baltimore, DC and New York City.)

District-level Gold winners automatically go on to compete in the National ADDY Awards on June 4, so please wish us luck, and watch this space! Meanwhile, here are two more of the Ritz-Carlton’s redefined, classic desserts…

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Aaah, yesterday this was my relaxing breakfast on the terrace at our apartment in Jerusalem.

Marty’s note: “Saturday we awoke and spent the afternoon walking thru the Arab, Armenian, and Christian market areas of the old city, and had lunch in an arab stall that served ground lamb ‘cigars’ on skewers, roasted tomato, roasted onion and beverages. That’s it. Five cigars, topped with one fire-roasted tomato, one-quarter of a fire roasted onion, and a pita. Soda, optional. Dov got a kafia, haggled down from 85 shekels to 30. I’m so proud.”

Marty’s note: “Today we wandered around watching the city prepare for passover. There were small smoking pots of burning bread in many places, where people came to burn their chometz.

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Dov and Rachel arrived early Friday afternoon to set up the apartment in Jerusalem.  Marty couldn’t stay out of the kitchen.  I am way too loopy from traveling to help.

Look at the beautiful rosemary and oranges I found just outside our patio.

Marty’s note: “The vegetables here are simply delicious. Certainly the season and weather help, but I think also the proximity of the sources has to do with the tastes. And the spices are incredibly fresh—it’s hard to imagine all the exotics as good as the ‘basics’ one might buy in Provence in summer, but they are.”

Took a break from the Arab shuk (market) in the Old City for some mint tea.

At the end of the seder we say, “Next year in Jerusalem.” Well, here we are!

So, I am going to miss cooking for seder this year. I love making maror, which is fresh horseradish, beets and vinegar. It clears out your sinuses for a week!

Sephardic Charoset

12 dried figs

2 teaspoon freshly grated ginger

12 dates

1 teaspoon cinnamon

4 Granny Smith apples, peeled

2 tablespoon lemon juice

2/3 cup almonds

1 cup sweet kosher wine

1 cup walnuts

Chop and pulse in the food processor to the consistency that you like

Do I miss film?  NO.

Shooting digital is freedom to experiment.

Here is a job that I could not have done with film.

This illustration was created for the AARP Bulletin article, “Stealth Vegetables Help Dieters Lose Weight,” by Candy Sagon. Here is how it started out…

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Are you coming to Eat, Write, Retreat, the food blogger conference in DC, May 20-22? I’ll be teaching the workshops in food photography and styling, along with food stylist Lisa Cherkaksy. I’m putting together the photography portion of the presentation, and I want to address some specific questions from you.

Do you have any specific problems you want solved, any specific techniques you need to hone? Please leave your thoughts and requests in comments here, and I will keep them in mind.

Looking forward to reading your questions and to meeting you all in DC on May 20!

(Image above: Foccacia by Gold Crust Baking Company; food stylng by Lisa; photo by me.)