Fennel & Celery Salad and Roasted Vegetable Salad With Blood Orange Vinaigrette

March 19, 2016


Fennel Celery Salad
Thank you to all who have inquired about the latest workshop I posted. It is the last before Fall for Chef Ondo and myself as Charleston gets unbearebly hot after May. We are excited to have you join us and spent one on one quality time with you and sharing everything we can! And yes, there are still spots available! May is so gorgeous this time of year and hopefully the water will be warm enough for a couple of dips in the ocean (although there is a pool at the beach house!) It feels like every where I turn these days, where it to be Instagram, Pinterest or blogs, everyone has Spring fever. And rightly so. Except for us here in SC,

It feels like we had two weeks of winter in between Spring and Spring. Fall? I have no idea what that is around here! We've had a mere couple of weeks of winter it seems and now it already feels like summer. My socks have been relegating to the bottom of the drawer and the box of summer clothes is about to cramp up our bedroom space soon. 

I feel torn about it - I like the milder temperatures that our winter brings. I like the ability to layer, put on a hat, wrap myself in a warm blanket or a comfy scarf. I like the long simmered stews that screams winter comfort to me. On the other hand, I can't wait for Spring and Summer produce, long dinners al fresco with our friends, juicy peaches and nectarines, and colorful fresh salads.
 
Roasted Veg Salad
I am about to embark on a short trip to Kentucky to wrap up a cookbook shoot and while I try to stick to good eating habits while on the road, between the crazy schedule and the fatigue elements, I am never sure of what the days will be like food wise. It seems like wine always find a way to make it to dinner though... Joke aside, I have been filling up on lots of veggies and greens over the last couple of weeks in between editorial and cookbook shoots. I am happy to share with you two of my go-to salads. Easy to prep, shock full of flavors and they can easily accommodate the addition of a protein if you feel like it.

I often make the Fennel and Celery Salad as a quick lunch with a soft or hard boiled egg to go along but it would be great with a side of chicken or fish. The more robust Roasted Root Veggie Salad is loaded with beets, turnips, carrots, farro and chopped carrot green (tops). It's a favorite alone but the cumin blood orange vinaigrette makes it a flavorful side for grilled fish or pork chops. Pomegranate seeds are now available pretty much all year long thanks to nifty little packaged cups while the blood oranges in the vinaigrette can easily be subbed for part lemon, part oranges (half and half) making it easy to have year long.

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Food Styling, Photography & Cooking Workshop In Charleston SC, May 16th-20th 2016

March 10, 2016


Workshop May 2
Super happy to announce that I will be teaming up with Chef John Ondo for a food styling, photography & cooking workshop in Charleston SC, in a beautiful beach home located on the Isle of Palms, May 16th-20th 2016. The 3 day workshop will be geared toward food, prop styling, photography, cooking demos and lots of hands on practice.

I will focus on my photo, composition and styling processes, from basics natural light manipulations to more advanced ones. Cooking sessions with Chef Ondo will punctuate the mornings and afternoons where he will share his love of Mediterranean cuisine and creativity cooking with locally sourced ingredients.

Together, we will guide you to create an edible narrative with your photos, and share current food styling and propping trends, etc... Nothing is off limits with questions, from how to pick ingredients, how to cook them, how to manage your cooking/photo time efficiently, knowing about photography for blogging or professional work, cooking for photography, photo as a hobby or how to get started in the business.

All this right by the ocean.
 
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The workshop will start by a casual meet & greet at the beach home, followed by dinner prepared by Chef Ondo. Three days of photography and cooking follow.
Attendees will have a morning free to wander about Charleston get some personal work done or just chill. A trip to the docks to get fresh fish and a visit to a favorite antique store are also on the itinerary. 

The workshop includes:
3 days of photography, composition, food styling and cooking sessions
4 nights accommodations 
One on one photo sessions with Helene
Cooking demos with Chef Ondo
Breakfasts, lunches and dinners
Refreshments and snacks
Most rooms are shared - there is opportunity for single rooms on a first sign up basis

To register, please go HERE.

Workshop is limited to 8 people.
Fee is $1850 (does not include travel fares to and from workshop)
There will be no refunds for this workshop – please know you can attend before registering. Full payment due at time of registration, no deposit required.
 
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