Thursday, September 7, 2017

Facinated with Pho

The broth of Pho is great by itself, but the fresh herbs are what I love best about this super satisfying soup!

I put together some easy steps to recreate this Pho soup recipe on Pinterest:

http://pin.it/Gh5MX6n

I froze the broth in small batches to enjoy later. Next reheats I'll add carrots and cabbage in addition to fresh herbs.


Saturday, June 3, 2017

Ice Cream: Real & Fake



Fake Ice Cream is a dream for a food stylist because it allows for a shot to be lit without having the ice cream melt. We made this fake ice cream for our latest shoot with vanilla and chocolate to mimic the actual brand which had a chocolate swirl as part of it's base.

Fake Ice Cream stand in for photographer's lighting.



Ambient temperature of studio with lights and crew on set affect the amount of time on camera and the ability to capture the best "hero" shot.

This was photographed on a June day in Florida.

Lighting set - Real Ice Cream by packaging / photograph of monitor
 Real Ice Cream with spoon
Real Ice Cream


This is some of what we brought for our food styling kit to assure a successful shoot...


Monday, April 3, 2017

Food Styling Michigan

Team Food Styl worked in Florida, Alabama and Michigan as part of the food production for the American Badass Grill. Plating, resets, food props, garnishes and catering for VIP guests by Food Styl. Slow cooked meats by BBQ Pit Master Steve Coddington.

Here's a sampling of foods from behind the scenes in Michigan:












 Food Styl team: Food Stylist Assistant - Mary Jo & Food Stylist - Katryn Barrott

Monday, March 27, 2017

No Cook Coconut Syrup



Syrup is seriously great, but having the sugar crystallize and the extra dishes by cooking it is not so great.
So here is my:

No Cook Coconut Syrup

Build below in a 1 pint (16 oz.) Ball type Jar with lid:

1/3 Cup Water
2/3 Cup Sugar
1/3 Cup Corn Syrup
1 Teaspoon Coconut Extract (or your favorite; Maple, Vanilla, Almond...)

Shake until blended.
Makes enough for about six waffles.