Archive for April, 2012

This gives me goosebumps! I’m so excited to see work coming to fruition for this cookbook by Chef Todd Gray and Ellen Kassoff Gray. Todd and Ellen’s restaurants include Equinox, Todd Gray’s Watershed and Todd Gray’s Muse at the Corcoran—and, they are avid home cooks. Written with author David Hagedorn, in their upcoming book, the Grays share some of their favorite recipes, which marry traditions of their respective families: Jewish and mid-Atlantic American.

I also shared some of this work along the way in a previous post… Can’t wait to see the final copy of this book!

 

 

I am very honored (and excited!) to be sharing a Gold ADDY Award for a “Photography Campaign.” MGH advertising agency and I collaborated on this work for The Classic Catering People. It is used beautifully in Classic’s website, which also garnerd a separate Silver ADDY for MGH in the category of “Interactive Media.” Food stylist Debbie Wahl worked with us on all of these shots.

Three individual photos from this campaign also won Silver ADDYs for “Elements of Advertising: Photography—Color,” including the photo above, of “Pepperonata Bruschetta: roasted red peppers, basil, salt packed capers, sherry vinegar and olive oil on grilled country bread.”

Also recognized with Silver ADDYS were these two photos: “Seafood Stew with shrimp, scallops, cod, squid, mussels, tomato confit and Spanish olive oil-soaked croutons,” above; and, “Mini Chocolate Ganache Donuts with white chocolate gelato root beer float and chocolate-covered bacon,” below.

These ADDYs were awarded by the Baltimore chapter of the American Advertising Federation (AAF), because MGH is headquartered there (as is Classic Catering). Baltimore’s AAF chapter is part of District 2 of the national AAF. Gold ADDYs from local chapters (such as DC and Baltimore) automatically go on to compete regionally, in the District 2 ADDYs, later this Spring. So, our Gold ADDY “Photography Campaign” work will compete in the next level alongside entries from DC, New York, New Jersey, Delaware and Pennsylvania. Should they win there, they will proceed to the national level.

Yes, it was thrilling to win ADDYs last year, too—gold never loses its glow! But, we’re not feeling smug—we’re still keeping our fingers crossed for the next round! Meanwhile, congrats to my collaborators, Debbie Wahl, MHG & The Classic Catering People—as well as to all the other Baltimore (and DC!) ADDY winners!

Food usually stars in my photos. But, props are the strong supporting cast. They add to the drama and help to tell the story. Objects speak to me—especially vintage kitchen gadgets. I collect them. They whisper plaintively to me at flea markets, convincing me to take them home! Sparking my imagination, the dialog that develops between objects and food is an important part of the script for most shots. This fanciful relationship I feel with props inspires a body of my personal work. Kitchen implements combine with food items or other materials until distinct characters emerge—and begin to speak to me. Above, a grouping of characters I created from my collection are auditioning to be featured in a new production, all clamboring, “Pick me, pick me!”

In my work for clients, the language of props is just as important. They create exposition about setting, just as characters in a play often have lines that help the playwright convey place and mood, or even take the place of scenery: “But soft! What light through yonder window breaks?”. Props in a food image can tell the viewer about the recipe by conveying setting: casual or elegant, rustic or refined, vintage or modern. Color, texture, style and scale are also critical elements helping to create that impression. Objects speak volumes.

I always love the chance to incorporate unique pieces into my shots when they complement the food and the style of the job. For Robert Sugar’s cookbook, Delicious By Design, I was able to feature many of my favorite vintage pieces. They worked well with the intent of his recipes, our personal style and sense of humor. His recipes were all developed at home with his family over many years, and the text of the book is written in a light, warm, casual first-person style. The well-loved look of many of the vintage kitchen props we featured supported that style. And, one of my favorite collaborators, food stylist Lisa Cherkasky knew exactly how to realize this vision with me. Here are four of my favorites from this book:

The up-ended colander, in the role of a salad bowl, supports the “Onglet Salad.”

The vintage meat-grinder is cast in the role of a superhero who can support this “Juiciest Hamburger,” and really take the heat.

This handsome mezza-luna makes a sharp escort, supporting “Mom’s Chopped Liver.”

The grater shines in a supporting role in this steamy ensemble production of “Not-Macaroni and Cheeses.”

Below, this collection of vintage kitchen implements waits in the wings. Some of these tools are familiar, but who even knows what some of them were originally used for? And, what new story will be told when the recipe is presented using one of these unusual items? What/who will these now-anonymous objects become, when transformed by my imagination? When they are ready for their turn in the spotlight, I will be sure to mount their debut on this stage!

 

 

 

 

 

 

 

 

 

Our post-seder glow is setting in! What a joy, having so many friends and family members at our house again this year. We were sorry to not have Mara home for Passover as she is up against a deadline for her year-long senior project. She missed the food, but she was able to say hi to everyone at the seder via Skype!

Several days’ prep went into getting the house and food ready for our 20 guests. I even shared the cooking with Marty: I made the charoset, maror, tsimis and garlic-roasted broccoli. Marty made brisket with a delicious mustard, onion and cumin sauce, as well as marinated grilled chicken. We also had salad and steamed asparagus with vinaigrette.

Our feast was rounded out with contributions from our generous guests: Chuck and Lynn made Matzo ball soup with two kinds of matzo balls—light and fluffy; or, firm with a little tooth. Kathy made gefilte fish from rockfish they caught last summer. Our friend Cathy brought Almond-Lemon Macaroons (made from this recipe in the New York Times). Before they quickly disappeared, I couldn’t resist shooting these tasty cuties and sharing the photo, above. It reminded me of the fun I always have shooting a wide variety of recipes for the California Almond Board!

Also at our seder…speaking of sweet things with nutty goodness on top…Dov and his cousin, Lucas show a distinct family resemblance. Dov uses a little schmear of hair product to coax his coif, while Lucas comes by his look naturally.

I hope everyone else had a great Passover (and Easter), too!

 

Hunting and gathering for Passover this year, Marty and I are fondly remembering the amazing open-air market, Mahane Yehuda, where we shopped for our seder last year in Jerusalem. Trekking through that market was certainly a lot more exciting than making the rounds of our usual DC stores! But we are looking forward to cooking and enjoying seder with family and friends this weekend. Among the many dishes we are making is Sephardic Charoset. My recipe, below, is included in the book that my friend Rhona Byer compiled: Passover Recipes. I shot some of the ingredients as I started (always more comfortable holding a camera than a paring knife!)…

Sephardic Charoset

12 dried figs
2 teaspoons freshly grated ginger
12 dates
1 teaspoon cinnamon
4 granny smith apples (peeled)
2 Tablespoons 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.

I hope everyone will enjoy their gatherings, families (and foods) this Passover (and Easter!). Here are a few of our shots from our wonderful trip to Jerusalem last year.

Mahane Yehuda is a huge, bustling open-air market, just minutes from the city center of Jerusalem. So much  to choose from!

Here are Dov and Rachel in Jerusalem at Hebrew University, on Mount Scopus.