I’m excited to share with you a recent project, after taking a bit of time off this year. Back in February, we visited Twin Maple Farm, and a few weeks ago returned for a 3-day weekend getaway to capture the true beauty of spring in the Hudson River Valley. Not only did we get a behind the scenes lesson in cheesemaking, but were able to spend our afternoons wandering the gorgeous hills and trails around the farm during a much needed city detox. If you’re ever in the area I highly recommend checking it out. You can read more about it here.

The Creamery at Twin Maple Farm

The Creamery at Twin Maple Farm

Crillon Le Brave

July 26, 2012

The fresh air and rolling hills, the winding stone corridors, the hourly chimes of the bell tower and the to die for menus are all part of Crillon Le Brave, the quintessential Provencal destination. What was once ruled by Henri IV’s fiercest generals during wars of the 16th century has now evolved into one of Travel + Leisure’s top European hotels for 2012. And well deserved, my time spent there could not have been better. Lounging poolside, a relaxing massage and the impeccable service was all quite lovely, but of course my favorite was the fantastic food shoot that took place with the help of chef, Phillippe Zemour. After our morning at the market, it was down to business in the kitchen. Known for their elegant and refined style, the menu is all locally sourced offering a true flavor of southern France. Although it was difficult to leave, it’s certainly on my list of places that I no doubt will return to once again.

Setting the table on the terrace

Crackelin marinated red mullet and squid, nicoise socca and fennel aioli

Crackelin marinated red mullet and squid, nicoise socca and fennel aioli

Artichoke

Gratin of fish soup

Fricassee of seasonal vegetables, fingerling potatoes and bearnaise reduction

Roasted bull fillet, fricassee of seasonal vegetables, fingerling potatoes and bearnaise reduction

Hotel entrance

Roasted shop veal, green asparagus from olivier’s garden, stuffed potato with white truffle

Terrace view

Bocce ball

Roasted shop veal

Pool area

Asparagus

Fresh bread and rosemary

Seabream in salt crust

Seabream in salt crust

The view

Vegetables from the garden in barigoule refreshed, bacon shavings from bigorre, coriander reduction

Crackelin marinated red mullet and squid, nicoise socca and fennel aioli

Fresh vegetables

Fried cherry with basilic

Fried cherry with basilic

Apricot tart

Apricot tart

Happy Weekend!

July 6, 2012

I’m back Stateside– with hundreds of photos, a tan and a full stomach from all the deliciousness that is France and Italy. I’ve got hours of exciting editing ahead of me, but wanted to share a couple spreads from my shoot at the lovely Crillon Le Brave, a beautiful French Relais and Chateaux accommodation in Provence that I had the honor of staying at last week. I’ll be back soon to give a full review of all the chef’s best dishes. Have a great weekend and stay cool! x

White Barn Inn

April 25, 2012

Nestled in the quaint New England coastal town of Kennebunkport, White Barn Inn was one of my first stops through southern Maine last week, and one I thoroughly enjoyed. An intimate, classic inn setting, I was welcomed with open arms into the kitchen of Grand Chef, Jonathan Cartwright, to taste his Forbes Five Star menu. Feasting on more than my stomach could take, it was too delicious to leave the plate anything but clean. The various courses included an appetizer of Pan Roast New England Quail Breast and Foie Gras with a Basket of Smoked Leg Confit and Forest Mushroom Risotto. Parmesan Cheese Ice Cream with Crisp Fig Fitter as an intermezzo and Local Salmon Filet in a Parma Ham “Jacket” with Bacon Wrapped Scallop, Spaghetti Squash and Maple Dijon Mustard Sauce for the main course. Although it didn’t stop there, as I had to try Cartwright’s specialty smoked lobster dish and finished off with a multitude of desserts. The entire inn was more than welcoming, and certainly a must-stay for anyone traveling to the Pine Tree State. I hope to return very soon, next time booking an extra day to take advantage of their luxurious spa treatments!

A walk along Kennebunkport's rocky coastline and White Barn Inn

Smoked lobster

An extra dish from the chef

Lounge area

Parmesan Cheese Ice Cream with Crisp Fig Fitter

Inn interior

Pan Roast New England Quail Breast and Foie Gras with a Basket of Smoked Leg Confit and Forest Mushroom Risotto

Local Salmon Filet in a Parma Ham "Jacket"

Bacon wrapped scallop

Salmon

Front Porch at May's Annex

Grand Chef, Jonathan Cartwright's signature smoked lobster dish

Grand Marnier souffle with chocolate sauce

Grand Marnier souffle with chocolate sauce and sorbet

Espresso

Front porch

Maine blueberry sorbet

Breakfast Quiche

Fresh bread

Muffins

Fresh berries

Breakfast meat selection

A little sneak peak at this weekend. More to come soon!

Weekend in Maine

Time for a BBQ

April 16, 2012

After a gorgeous summer-like weekend, how can you not be in the mood for rooftop and backyard barbecues. One of my top picks for quick and easy recipes on the grill are these chicken spiedies marinated in Lupo’s Original Endicott Style Spiedie Marinade. A local Upstate favorite that has an amazingly tasty flavor, if you aren’t in the neighborhood you can check their flavors out online.

Happy Grilling! x

Chicken Spiedies

Twice baked potatoes

FIELD Beef Jerky

March 5, 2012

A few months back I introduced you to my friends’ new all-natural beef jerky, FIELD. In the months following, they’ve grown tremendously, distributing nationwide and becoming ever more popular. Saturday afternoon we all met in Williamsburg at Moon River Chattel, an enchanting antique shop near the waterfront that is filled with inspiring treasures and the perfect backdrop for our shoot. Capturing not only the uncut beef jerky, it was fun to shoot the other ingredients and spices used in their three flavors, Original No. 3, Honey Spice No. 11 and Teriyaki No. 23.  To keep up with their latest news visit their facebook pagewebsite or get yourself to the grocery store for a taste!

Original No. 3

Ginger root and other ingredients

Jerky and spices

No preservatives, added MSG or nitrates

Ginger root

Original No. 3

Garlic and Dube Putz homemade red pepper flakes

Honey Spice No. 11

Beef jerky

Jerky and spices

Photo Montage of the day

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