A Taste of Americana

Representing nations from Africa and Asia, I recently attended a discussion with four visiting academic fellows. Drawn into their world, I was captivated by the stories-- a former Lost Boy talking about his current work in peace & reconciliation, the shy and diminutive Indian woman who fought for fishermen rights, the cooperative farmer advocating for pesticide-free crops in Africa, and then there was Betty.

With ready smile, she laughs easily, radiating a certain conviviality to all those around her. When asked about her work, she speaks earnestly about the need for HIV and AIDS awareness in Africa. The issue of gender inequality arises and her brows furrow, knitting tightly together with an intensity that surprises me. "In my country, when you eat a chicken, there are 'men's parts' and 'women's parts'. How can we have equal rights when even the food is not equal?"

Addressing the group, someone asks, "How do you like American food?" An extended pause falls over them.

After months of being in the U.S. the response is simply, "We haven't had 'American' food."

I suddenly realized, in our multi-cultural city, it's quite easy to go for days without eating a typical "American" meal. French for breakfast, Thai at lunch, and Chinese for dinner. How often do I even eat 'American' food?

An idea was born.

Joining forces with the host organization, iLEAP, we decided to have an all-American potluck. Friends of mine at Stumptown Coffee Roasters offered their roasting facilities as a party space and an invite was drafted. The theme sparked many discussions...what is Americana? What does it mean to you? Regional differences abound. It was a blast comparing notes.

And finally, Monday night we welcomed friends old and new (hello, new-found Twitter friends!). We were all more than a little astonished, watching the giant table fill with American favorites: pulled pork sliders, hot wings, mac n' cheese, Texas caviar, potato salads, deviled eggs, homemade bagels, cup cakes, apple pie, chocolate chip cookies, rice crispy treats, cakes, ice cream...it was a cornucopia of goodness!

On the libation side of things, folks brought everything from Rainier beer, microbrews, homemade wines, local vintages, and sweet tea.

Ah, Americana. What does it mean to you?



Here are a few snaps from the evening:

Homemade bagels and jello salad

What's in the bowl? I can't remember...but even the bowl was made by hand.

Rice crispy treats with Cocoa Puffs

A tribute to the Japanese-Americans interned in WWII, fried rice with hot dogs.

Funny, this is the only dish that never got eaten.

Derrick's smoky ribs

Pulled pork sliders with pickled cabbage.

The table, loaded with contributions.

Pie, chocolate chip cup cakes, rice crispy treats, Indian pudding and local Rainier beer.

Before we at, 90+ people gathered around the table, introduced themselves and mentioned their dish. In the middle are two of the visiting fellows.

Feast!

The food keeps coming...

Chickpea salad

Flashback to my childhood...carrot & raisin salad

Headed home. How cute is that cake carrier?

Memorable Recipes with Sur La Table's Renee Behnke

Last night I had the opportunity to attend the book launch for Memorable Recipes. As someone who loves to entertain, this book is right up my alley! Packed with flavorful recipes that are easy to assemble, I'll be reaching for this book over and over again.

If you don't know the name Renee Behnke, let me introduce you. Renee is the owner and current president of Sur La Table. When she purchased a kitchen shop in Seattle's Pike Place market, who knew she'd eventual drive the business to encompass 74 stores across the United States?

With a busy family and a growing business, Renee routinely brought the crowd together over food (is there a better lure?)

Reading Memorable Recipes is like raiding the files of the best cook you know. The book is packed with party-friendly bites. Tested tried and true recipes set you up for enteraining success. And in the back of the book, Renee arms you with the the tools for great party planning: menu planning ideas, checklists, and copious wish-someone-would-have-told-me-that tips.

At the launch party for Memorable Recipes, it was fun to see the book, in action. Taking a cue from Renee, food and wine stations were spread throughout the space (encouraging flow throughout the room). Each station offered wine and a scrumptious bite from her new book.

Clearly, Renee is a woman who treasures her friends, and brings them 'round the table regularly. Armed with Renee's new book, I'll be doing the same!

Sur La Table's flagship store in Kirkland, WA

Book signing with Renee Behnke and writer Cynthia Nims for their book, Memorable Recipes.

Preparing a nosh from the book (Moroccan Meatballs) in the store's demonstration kitchen. A wee bit of nostalgia for me here. This is where I learned how to cook, taking up to three classes a week!

Author Renee Behnke and writer Cynthia Nims

The Spicy Scallop station. Notice the cast iron grill pan, which stays super hot in between batches of scallops? If you're cooking for a crowd, this is the way to go.

Renee and her neighbor, who is featured in the book.

The fruit-dipping station. This guy came along and picked a strawberry the size of my fist! I love the intensity of his focus here.

Swoon alert! I've had savory palmiers but these proscuitto pinwheels are in a league of their own. Excellent hot or at room temperature, we call these perfect party fare!

With a glass of wine in one hand and a room full of kitchenware, surely you can appreciate the dangerous situation here, right?

David Leibovitz in the house! Perfect Scoop is one of my all-time favorite books.

And see what we have here? My pal Cindy's latest book, Art & Soul of Baking, winner of the IACP Baking Book of the Year Award. Love it!

I was lured away from a shopping expidition by these nibbles back in the demo kitchen. Mmmm...I'll be making these soon!

The good life...with fabulous friends. Bon Appétit!

International Conference on Food Styling & Photography

Over drinks and pulled pork BBQ, I had a chance to chat with photographer, Lara Ferroni (author of Plates & Packs, Cook & Eat, and Still Life With).

If you're into photography and have your sights set on a career in food styling or photography, Lara says this is the place you want to be: The International Conference on Food Styling & Photography, A World View of Business, Technique, and Design (Boston, June 12-15th).

Held once every two years, this conference is where the pros go. Laura's mark of approval seals the deal. And I did I mention, food science guru, Harold McGee will offer the keynote speech? Yeah, you want to be here. I know you do...

What are you waiting for? Register here.

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My heart is racing just thinking about this schedule:

Optional Pre-conference Master Class


How Did They DO That? Case Studies of Photography Creative Problem Solving
Moderators: Jim Scherer, Katherine Hennessy

Every day we are presented with tricky problems to solve. This seminar will give you an insider’s view into the thought process of four successful food photographers, each sharing how they tackled a challenging problem and figured out a great solution. They’ll show detailed visuals of the evolution of the tough shoot and talk about how the project initially presented itself, the technical details about cameras, lighting, special styling needs, why they made the choices they did, and post-production issues. Although this is not a business seminar, client involvement will be part of the discussion. _________________________________________________________
(June 13-14, 2009)

STYLING TRAILBLAZERS
Alice Hart, Laura Shapiro

How has the career of food styling evolved over the past 30 years? What was happening in the real world with home and restaurant food and cooking that influenced what stylists do? A food historian known for her exploration of the post WWII lifestyles and a trailblazing food stylist who began her styling business in the 1970s will share where we’ve been and where we hope to go in capturing the way we produce, cook, and eat now.


UNPLUGGED—SHOOTING and STYLING LIKE IT IS
Christopher Hirsheimer, Melissa Hamilton

An acclaimed photographer and food stylist, both veterans of the magazine and cookbook publishing world, will discuss their shared organic approach to food photography and styling. Their experiences led them from the intoxicating environment of food and lifestyle magazines to stepping out of it all to start up their own studio specializing in food photography, styling, illustration, design, and writing. Hirsheimer and Hamilton, who together have over 30 years of experience shooting, styling, and producing stories from around the globe for magazines including Saveur, Food & Wine, Martha Stewart Living, and Metropolitan Home and for cookbooks for the who’s who of the culinary world, from Julia Child to Alice Waters, opened their own studio in a small river town in 2007. While they continue to work on others cookbooks, they have embarked on a project all their own—self-publishing Canal House Cooking, a quarterly food journal.


PUSHING THE LIMITS BETWEEN ADVERTISING AND EDITORIAL PHOTOGRAPHY
Mel Mooney, John Carafoli

The process of creating magazine advertising has moved, blurred, or erased the line between the business and editorial sides of publishing. Join the senior account director for Saveur magazine and a veteran food stylist for a journey through the process of creating magazine ads that look as good, and sometimes better, than the editorial content itself. These industry leaders will talk about the fundamentals of putting together teams of innovative stylists, creative photographers and insightful account directors to come up with ads that sell.


CAMERA, LENS, AND TOILET PAPER—Practical Tips and Stories of a Traveling Photographer
Gregory Bertolini

Whether traveling across town or across the country, every shoot involves the movement of equipment and personnel. Learn to travel correctly and safely with either a single camera or a complete studio. Advice on safety and insurance, renting equipment, respecting the environment you’re visiting, and items you should never forget.


GLOBAL STYLE
Marcela Sorondo, Clare Ferguson

Two dynamic international food stylists will take you on a journey through their globe trotting work all over England and Europe, Argentina, and beyond. Local food traditions and foods, table manners, food fashions, provincial issues and multi-national food clients all influence how these innovative stylists work. Their experiences underscore that multicultural knowledge is the wave of the future.


SUSTAINABLE STYLING
Stef Culberson, Mette Nielsen

The world is going green—but what does that mean? A European-trained chef and food stylist, who also owns a small farm, teams up with a photographer dedicated to documenting the explosion of organic foods and local farm production to define what it can mean for the food photography industry to embrace the philosophy of sustainable food and styling.


VIRAL VIDEO…EXPANDING YOUR REACH AND STRETCHING YOUR CLIENTS
James Scherzi, Zach Phillips

Learn to move your creative imagery from still to motion in this discussion about what it takes to become a hybrid still + video studio. What equipment do you need? How much of an investment is it to develop this new side of your business? How do you learn the essentials for making professional-level videos? Most importantly, how do you leverage television content, podcasts and viral online marketing to help reinforce your client’s brand?


BEST OF THE BIZ
Eugene Mopsik, Ilise Benun, Tim Foley, Beatrice Peltre

Calling all solopreuners and creative types: what’s the buzz? There are always new issues facing our commercial industry, new technologies, and new ways to market and connect with colleagues and potential clients. Hear the very latest from the executive director of the American Society of Media Photographers, an innovative marketing guru for creative professionals, a creative agency principal, and a food photography blogging star. What do you need to know about protecting your image copyright and usage? Should you be “linked in” or spending time everyday networking via your web site about your work? There will be plenty of time to take your questions or hear your stories about business concerns.


GROWING YOUR VISUAL AWARENESS
Delores Custer, Steve Adams, Lorna Rhodes

Whether you are a photographer or stylist, it’s a tough market out there. Long gone are the days of big budgets and days devoted to just a few shots. This panel of seasoned professionals has weathered the ups and downs of business twists and turns, and survived. Explore how you can leverage your skills and find new opportunities and clients by staying inspired and fresh, being aware of where your professional world is moving, and teaming up with colleagues who share your positive vision.


WHAT DO I DO WITH ALL THESE DIGITAL IMAGES?
Richard Anderson

Struggling with digital filing? Organizing and being sure you’re submitting the right file type or size for specific jobs? And what about preserving the long-term integrity of your hard work and creative output? Learn the best system for digital asset management—increasing the value of your investment in your professional work. Learn the details of this innovative program developed by the ASMP/Preserving Digital Images team, made possible by an award from the Library of Congress.


A MATTER OF STYLE AND TASTE
Francine Malalon-Degni, Maxine Kaplan, Peggy Chase Jordao

Need to find just the right plate? Create just the right set? The owner of one of the biggest prop houses in the U.S. will offer her bird’s eye view of her show room. And where and why she selects what she buys to rent in her shop. A long-time New York prop stylist will take you through time with her insights into the business of setting the stage for photos—and how she thinks trends change when the political climate changes. And an energetic location photo stylist will share her insider scoop on the challenges she deals with when parachuted into unfamiliar territories.


CREATIVE VISIONS: COMPELLING PHOTOS IN REVIEW
Mette Nielsen, Pornchai Mittongtare, James Tse

A panel of award-winning and highly admired food shooters will share their work, their creative inspirations, and what it takes for them to get “the” shot. From working with stylists to photographing chefs or food in its own environment, these dynamic photographers lend a special touch to their photos that is hard to define and sets them apart. They’ll show what makes them commercially successful, but also artistically unique.



PRODUCING JOBS THAT SELL FOR TV AND PRINT
Mara Papatheodorou

The job of a good producer is to pull all the details together. They can transport people to other places just by how effectively they create new worlds in a magazine feature or television spot. These armchair travelers become future consumers of what that producer is selling for their client. What exactly does a producer do? Do you have the skill set to scout locations, source props, write the story, and style the shoot?



THE ARTISTIC INTERPRETATION OF FOOD PHOTOGRAPHY (All-Day MASTER CLASS)Francine Zaslow, Deborah Jones, Catrine Kelty At Zaslow Photography

Two leading creative women photographers, each with her own unique approach to how they work, will demonstrate their “secret ingredients” for creating beautiful photos for both editorial and advertising. This interactive workshop will be set in a working studio, where you will learn how each photographer uses light, composition, selective focus and props to create strong images. Your specific problems will be discussed, and creative solutions demonstrated.



THE AMUSE-BOUCHE: INTRO TO DIGITAL FOOD PHOTOGRAPHY (All-day INTRO LEVEL)
Lou Manna

The author of the first book specifically addressing digital food photography will take you under his wing, introducing the essential tenets of effectively shooting food. Even if you are already shooting commercially, this interactive workshop will give you the tools to better understand food as a subject and the importance of working as a team with a food stylist.


STYLE LAB (all-day MASTER CLASS)

Bake Style, From Dough to Lens (morning)
Cindy Lund, Maura Kilpatrick

The food styling manager at General Mills, one of the leaders in consumer baking, and Boston’s top pastry chef will bridge the worlds of professional pastry work and home baking. Their demonstrations of baking and styling techniques will cover a variety of challenging desserts, refrigerated dough products, and packaged dessert mixes. Sharing their expert recommendations about favorite equipment and ingredients, they will also demonstrate techniques for frosting the perfect cupcake, beautifully glazing cakes, and baking up golden pastry. Special emphasis will be placed on troubleshooting unexpected situations with baked goods, along with exploring unique styling methods, like creating a luxurious butter melt or that amazing chocolate pull on a warm chocolate chip cookie.


Kitchen Troubleshooting (afternoon)
Delores Custer, Dan Macey

From cheese pulls on pizza to producing steam on demand, there is often more than one way to tackle the many problems food stylists face with foods that want to misbehave. One of the foremost styling authorities and an insatiably curious stylist will share their techniques for dealing with problem foods, including their favorite problem-solving techniques. From the basic (perfect sunny-side up eggs and beautiful ice cream scoops) to the challenging mile high sandwich, explore the techniques of controlling the color, texture, flow, melt, browning and freshness of foods you work with everyday. A lively Q&A session will be part of the afternoon.

Write a Killer Cookbook Proposal with Dianne Jacob

If you've got a burning desire to write a cookbook, listen up!

Dianne Jacob, author of the food writing bible, "Will Write for Food" has an in-depth eight week online seminar on the horizon. If you want the lowdown on how the business works, Dianne is your guide.

"Write a Killer Cookbook Proposal" is a nuts-and-bolts approach, moving that dream into reality.


Workshop topics will include:

• The 10 best ideas for a cookbook
• How to organize and structure your idea for commercial appeal
• What a platform is and whether yours is sufficient
• Why and how to promote your book before it’s published
• How to write an introduction that keeps editors interested
• Which recipes to include and why
• What to say about photography and illustrations
• How to research the competition like a pro

Want to know more? David Leite's got the scoop here.


P.S. Bookmark this site for future classes, such as: How to Write an Effective Pitch Letter and Recipe Writing Primer.

Ode to Tater Tots

Stumbled on this sign, strolling through Ballard the other day:

"I'm so happy to have tater tots in my life."

I hear ya, Zayda Buddy!

The James Beard Celebrity Chef Dinner

Back in the day...and between restaurant gigs, I took a job with a temp agency that specialized in catering personnel. I'd ring them up in the morning, "Any work for me?"

A long pause was inevitably followed by the rustling of papers. Bored and exhausted, a voice responded with my marching orders, "I gotta a country club dinner with a hosted bar. Be there by 3:00." She droned on, "Expect to be there eight hours, maybe longer. Staff meal will be provided." Without ceremonly, the line would die abruptly. No questions, no good bye. Just be there.

As a temp-for-hire, our standard uniform comprised of a tuxedo shirt (oh-so-sexy for women--they never fit over breasts, waists or hips), a hook-in-the-front bow tie and to add insult to injury...a Rat Pack-era cummerbund. In that ill-fitting shirt/cummerbund ensemble, my breasts jutted out like torpedoes! Thankfully, from the waist down, we could wear anything...as long as it was black.

Wherever we worked, temp help were low men in the pecking order...and this was made abundantly clear. Relegated to all the shitty tasks, we'd haul cases of plates, racks of stemware, and wheel bulky 10' round tables from room to room. Wearing through my deodorant long before dinner, I learned to pack an extra supply.

I was lost in this memory when the elevator discretely announced our arrival. An automated voice cooed in a slight British accent "Seventy-fifth floor." The doors slid open, soundlessly. Crowned by a country club on the uppermost floors, the tallest building in Seattle is distinguished by wrap around windows and jaw-dropping views from every angle.

Ten years ago I worked here as a temp for Easter brunch.

Tonight?

I am dining on a media pass, courtesy of the James Beard Foundation.


My former client is tonight's Celebrity Chef. He and the in-house chef will alternate courses on a menu laden with the finest delicacies -- foie gras, king crab, and trout from Tasmania.

We may be in the midst of a recession, but tonight we honor The James Beard Foundation and the wine is flowing!





The James Beard Celebrity Chef Dinner: May, 2009
Seattle, WA






Pre-dinner views & appetizers, served with:

Kendall-Jackson 2007 Vintner’s Reserve Riesling

Chef James Hassell's Balsamic Fig with Cana de Oveja on Rosemary Shortbread




I stepped in the kitchen to say hello....

Tyler and Celebrity Chef Ethan Stowell, preparing:
Geoduck Salad with Radish, Celery and Trampetti Olive Oil

Detail: Geoduck Salad with Radish, Celery and Trampetti Olive Oil

Chef James Hassell's Shrimp Escabeche, White Bean Mascarpone

Detail: Shrimp Escabeche, White Bean Mascarpone

Chef Ethan Stowell, plating Hudson Valley Foie Gras with Red Wine Jelly and Candied Orange

Detail: Hudson Valley Foie Gras with Red Wine Jelly and Candied Orange







Ethan's station: (clockwise) Trampetti Olive Oil, Foie Gras Mousse, Sea Salt, Minced Chives, Red Wine Jelly

Columbia Tower Club cooks, on their home turf.






Dish pit...with a view!

Through the window, that's Lake Washington and the 520 bridge.

Set up in the private dining room, Ethan and Ryan prepare for the 1st course.






Hamachi crudo, sliced and ready to go. They fan four slices of hamachi, and before laying it out on the plate, dust the underside with sea salt.

On the homestretch...






1st Course, by Chef Ethan:

Hamachi Crudo with Avocado, Chilies, Lime, Arugula

Kendall-Jackson 2007 Vintner’s Reserve Sauvignon Blanc

2nd Course by Chef James:

Dungeness & King Crab Parfait
Shaved Foie Gras & Cured King Salmon, Tomato, Meyer Lemon & Cucumber Gelees

Kendall-Jackson 2006 Late Harvest Chardonnay








3rd Course, by Chef Ethan:


Ocean Trout with English Peas, Wild Ramps, Morel Mushrooms

Kendall-Jackson 2006 Highland Estates Pinot Noir

4th Course by Chef James:

Beef Tenderloin & Short Rib Roulade
Heirloom Tomato Espagnole, Olive & Roasted Shallot Bread Pudding

Kendall-Jackson 2005 Grand Reserve Cabernet Sauvignon







5th Course, by Chef Ethan:

Sour Cream Panna Cotta with Rhubarb Compote, Rhubarb Sorbet and Pistachio Crumble*

Kendall-Jackson Piner Hills Grand Reserve Port

Sunset over Puget Sound




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* After dinner I had a moment to chat with Ethan. Like an athlete rehashing the game, he asked, "Did you see the Solo Cup lettering came through on the panna cotta?"

"What?"

We both begin to laugh.

"Look!" He grabs a half-eaten plate of dessert, scrapes away the remaining crumble and sure enough, I read: SOLO. To conceal the unfortunate logo, they added the crumble.....