The best part of being a food stylist is having the opportunity to play, and this shoot for Financial Times Magazine was just that. Photographer David Brandon Geeting, prop stylist Amy Wilson, and I created a suite of images to pair with Tim Hayward’s memories of his childhood Christmas celebrations. It was a great way to kick off the holiday season!
My ongoing Instagram "Resist" series needed a little pep in its step, and I thought it would be helpful to add a little (stop) motion to help reinvigorate it.
When it comes to making videos, stop-motion animation has long been my favorite of project to work on. I grew up in a Monty Python family, and I started making my own short films inspired by Terry Gilliam's work as soon as I had access to a video camera. With so much focus on stop motion animation in the online video world these days, it's been greatly satisfying to be able to make this hobby of mine a part of my career as a food stylist. Here's one of my favorite projects so far, a lush, detailed advertorial video for FeedFeed + Figgy Pops.
Before you tune into what I'm told is a football game later today, take a minute to write or call your representatives and let them know what irks you. And then whip up these wings.
Blue Cheese Dip
1/4 cup sour cream
3 tablespoons mayonaise
1 cup crumbled blue cheese
1 tablespoon lemon juice
salt and pepper to taste
chives, for serving
Combine in a food processor or blender and process until smooth. Garnish with chopped chives.
4 tablespoons butter, melted
1/3 cup hot sauce, such as Franks
4 pounds chicken wings
Blue cheese, for serving
In a small bowl, whisk together butter and hot sauce. Pour half over chicken wings and toss to cover. Place wings on sheet pan and broil 15-20 minutes until golden, rotating and flipping wings to cook evenly. Transfer to serving platter and drizzle with reserved sauce. Top with with blue cheese and serve with blue cheese dip.
Photos by Christina Holmes
Photographer Christina Holmes and I created these images to accompany Goksu Kuna's essay "A Fish in a Bottle of Raki" from the Winter '14 issue of The Carton, the alt/food/art magazine based in Beirut. We drew our inspiration from the Islamic art surrounding the story's setting on the beaches of Turkey and used traditional mezze to build the pattern. We also wanted to capture the moment when Raki changes opacity as it cools in a glass filled with ice for the story's opener.