Capellini with Fresh Tomato Sauce

by Matt on June 29, 2009

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Everyone has their favorite recipes. Whether they come from dogeared books or handwritten on yellowed paper or even crinkled laser print-outs, these recipes become favorites in the kitchen and almost become a part of us. I have several that I rely on regularly but none as much as this recipe. It’s a key player in my arsenal of recipes that first appeared in the July edition of Gourmet Magazine from 2006. I remember making it three years ago and completely falling in love with it. A simple pasta dish of angel hair and the best, ripest tomatoes you can find (heirlooms work perfectly!) make for a really simple supper because there’s no cooking involved except for boiling the pasta. And in the dead of summer the last thing anyone wants to do is turn on the oven or stand over a stove cooking for an hour. That’s why this is such a perfect recipe that I’ll usually make weekly from now until the end of August. It tastes like summer.

It’s pretty foolproof and it’s all about technique here. Two-thirds of the super-ripe tomatoes get diced while the rest get grated with a box grater using the large holes. Pulp, juice and chop make the sauce here and the addition of lemon juice and salt give it that zing. I’ve made it with and without the sugar, that’s mostly a matter of personal preference. The recipe also says it can be made 2 hours in advance but that’s about it. It’s meant to be enjoyed relatively quickly.

Capellini with Fresh Tomato Sauce Gourmet July 2006

cappdetailI’ve never met Ian Knauer from Gourmet but if I did I’d want to shake his hand or give him a hug for this recipe. It’s summer in a bowl. I’ve found that this is a great recipe for tomatoes that are a bit too ripe or for tomatoes of irregular size that cannot be sliced well for salads or caprese. And remember, angel hair is a must in this dish as anything thicker becomes too heavy since the sauce is raw.

1 small garlic clove
3 lb tomatoes (ripe, please!)
2 tablespoons fresh lemon juice
1 teaspoon sea salt
1 teaspoon sugar (optional)
1/2 teaspoon freshly cracked black pepper
1 lb dried capellini
1/2 cup chopped fresh basil
extra virgin olive oil for dressing

Mince the garlic and mash it into a paste using a pinch of salt.

Core and roughly chop two thirds of the tomatoes. Halve the remaining tomatoes crosswise then rub the cut sides of the tomatoes against the large holes of a box grater. Remember to use the largest holes possible. Grate into a large bowl, reserving pulp and discarding the skin. Toss the pulp with the chopped tomatoes, garlic and salt paste, lemon juice, salt, sugar (optional) and black pepper. Let stand until ready to use, at least 10 minutes.

While the tomato sauce is standing, cook your pasta in boiling salted water, uncovered until al dente, 2 minutes or so. Drain in a colander and immediately add to tomato mixture, tossing well to combine, Sprinkle with basil and drizzle with olive oil and a sprinkling of salt before serving.

{ 20 comments }

Good Bite: Delicious Made Easy

by Matt on June 23, 2009

good-bite-color1Well folks, I’m so thrilled I can finally tell you about a new project we’ve all been working on called Good Bite. It launched last night and judging from the comments from the Twittersphere it looks like it’s off to a great start!

Billed as “Top Food Bloggers, fresh ideas – making cooking fun and easy”, Good Bite is a comprehensive site featuring a few of my favorite blogging peers (and yours truly) as well as great recipes and ideas. Click around the site, spend some time and you might actually discover some great recipes as well as see some of us in action. I can’t tell you how much fun it was to be a part of this project that was created by DECA, and would you look at who’s on the site? Holy moly it’s a fantastic line up and I’m honored to be in their company! It’s like a superstar food blogging panel and I’m lucky enough to call many of them close friends. How I snuck in under the radar I’ll never know.

But all this means nothing if there ain’t great easy recipes behind it. And there are, trust me. In fact I’ll be making one of Deb’s recipes this weekend when I’m not obsessing about how fat my head is or why one of my eyes is wonky or how it sucks to get old and lose all your hair.

Check out the site, watch my friends in action (especially Jaden, damn that woman was made for television, don’t you think?) and enjoy Good Bite!

Below is my first segment with the gorgeous Catherine and Diane. Seriously people, I get to hang out with beautiful girls like this? Don’t be jealous!

P.S. Diane did an amazing wrap up of the project over at her site. Make sure to check it out.

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Cherry Sidecar

by Matt on June 22, 2009

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There are three types of people in this world: those that like cherries, those that like cherry-flavored, and those that like neither (or both, which makes this category 4 I suppose).  I’m wedged into the latter but have slowly learned to appreciate the seasonal gift of fresh cherries.

Please don’t get me wrong. There are no agendas, no personal allergic antedotes, nothing of the sort. Growing up fresh cherries weren’t a part of my family menu. To us, cherries were the gloopy, glossy globes that didn’t need a cherry pitter but a can opener. Something tells me that’s not quite the way Mother Nature intended them to be enjoyed but purely an act out of mankind’s thifty desire to preserve their short season.

It’s only been the past few years that I’ve learned to have my way with fresh cherries in the kitchen and that has resulted in a slight cherry crush. I don’t want to eat cherry pie or clafoutis unless you can convince me you made it yourself and please for the love of god keep any fauxcherryanything far away from me. That includes Luden’s.

Still, I can’t help but get a teensy bit excited when I see cherries.

Last week the man and I decided to go to a nice quiet dinner to celebrate. Adam had never been to Hatfield’s and I couldn’t think of a more perfect place for a nice, not-so-flashy dinner.  Considering we were coming from the Bazaar where we met up with friends from Miami for a cocktail and you can see why this is all hella juxtapositiony n stuff.

May I interject something here? Please go to Hatfield’s. Just go. Quinn and Karen Hatfield have created one of the sweetest experiences you could have and there’s a reason why this place is a favorite in Los Angeles. Trust me.

Back to cherries. Hatfield’s had a Cherry Sidecar on the menu and since all their other cocktails are fantastic I knew this would be as well. One became two, two became three, Adam told me to use my inside voice, the food was delicious, I said I didn’t want dessert but it came with my meal, I ate it and part of his, and that is this story! Fun, isn’t it? Ok, not really. But I did manage to ask how the drink was made and both our server and Karen were very forthcoming.

I tried recreating the drink at home with pretty good results. Of course it wasn’t Hatfield’s but pretty damn close. For my drink I infused about a pound of pitted and split cherries into brandy and put that in the fridge for 5 days. If you follow me on Twitter you know that I was sneaking little sips daily, shhhh!  When it finally have enough cherry-ness to it I made a simple cherry reduction: 1 pound of pitted cherries, 1 cup of water and 1 cup of sugar. I let it simmer for about 20 minutes and then cooled it. Once cooled I put it in a blender and strained the liquid and discarded the solids, returning my cherry syrup back to the fridge.

I followed the basic sidecar proportions and mixed 1 1/2 oz of brandy, 1/2 oz of cherry puree and 1/2 oz of freshly squeezed lime juice. I can’t figure out what I love more about this cocktail: the fact that it mixes seasonal fruit with booze or the fact that it is one of the most beautiful colors when mixed.

And I didn’t even need a can opener!




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One Year Ago Today

by Matt on June 17, 2009

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One year ago today I married Mr. Adam C. Pearson in front of crowds and cameras, tears and smiles, hugs and kisses.

One year ago today I didn’t really know what would happen to those thousands of men and women who stood up for love and dedicated their lives to each other.

One year ago today I thought we’d make progress in California.

One year ago today I never realized the progress would happen to America.

Ladies and gents, I’m not the political type. But I am the loving type. And I love people. And I know that these past twelve months have been simply amazing but also filled with a few roadblocks on our way to true equality.

And you know what? It’s gonna be OK.

I know deep in my heart that equality will prevail for everyone, no matter where you are. And I want you to know that love is love and there’s nothing to fear.

Here’s to my husband, the man I’ve waited my whole life to meet. If you look up happy, chubby, loved and satisfied in the dictionary you’ll see my picture. Thank you for taking care of me.

And here’s a big happy anniversary to the 18,000 who married in California during our quick little window of legality. Here’s to the thousands of couples, gay and straight, all across America who are saying “I Do” and making this country a happier, healthier place.

We’ll get there!

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Mariel’s Kitchen

by Matt on June 16, 2009

matt-and-mariel51dfn3s07ml_ss500_Back in late summer last year I had the pleasure of working with Mariel Hemingway on her book, Mariel’s Kitchen, which just came out last month. I wasn’t the photographer on the book–– those duties were assigned to the talented Jeff Katz.  For this project I was the prop stylist, a job that is as fun and challenging as you think it’d be. When we weren’t battling killer wasps or on-set shenanigans (and not from Mariel, thankyouverymuch) it was one of the most fun projects I’ve worked on in some time.

So what exactly does a prop stylist do? Anything and everything. Prop stylists are in charge of well, props! Every plate, every fork, every napkin has usucrazy-jeffally been touched by the stylist who works very closely with the food stylists in creating the proper tone and story for the specific project. When budgets allow they are a food photographer’s best friend; when budgets are tight I certainly don’t mind stepping in and doing it myself for my own work. Luckily I’m able to bring many years of art direction and photography experience to the set when I’m propping which is an added bonus. Plus I love tableware and have amassed quite a collection so it was pure pleasure getting this gig with a group of people I absolutely adore. Even Jeff. When he wasn’t yelling at me and calling me his Oaxacan Warrior. Even though I’m not from Oaxaca. But whatever. He had a crush on me, I know it*.

matt-with-mariel-on-setAfter a few meetings to identify the “story” I went to work. Because we were shooting on location at Mariel’s house it was my duty to safely pack all the plates and dishes I pulled for the job and transport them. We wanted this book to be a personal story about Mariel’s philosophy about food which translated into a warm color palette with eclectic yet unfussy props. All the materials I brought were then supplemented by personal items from Mariel’s home which really makes this a personal endeavor.

props-layed-outColor is usually my starting point when creating a story. After a visit to her home and seeing how it was nestled in the canyons and surrounded by trees I knew I wanted to create a contrast to her surroundings. Immediately any drab greens and browns were crossed off my list and I gravitated towards cheery yellows, lemons, limes and blues. When it came to shapes and styles I went with a healthy mix of Mediterranean, Asian and Modern. Clean lines, simple shapes with a few accented pieces of glassware thrown in for good measure.

mariel-babySo what’s it like spending a week shooting in a celebrity’s house? In Mariel’s case it was pure joy. I was secretly hoping for some diva moments, some fits thrown in here and there, but nope, it was nothing like that. Mariel Hemingway is as real and gracious as they come. She exudes warmth and you kinda wanna give her a hug every twelve minutes. Plus she had the cutest dogs and as a dog person I was seriously distracted. I wanted to play!

recipe-glossarySetting up a shot is a group effort. We begin with a list of shots and what chapter they’ll appear in the book. Because Mariel’s Kitchen is broken down into seasons it was very important to know what time of the year we were striving for. I’d have a conversation with the photo team about which location on the property would make the most sense, they’d look at me like I was an idiot, we’d fight about shooting tethered vs. hand-held, I’d storm off like a prima donna and return with the appropriate table setting and we’d proceed. I’ll usually pull multiple props so that the food stylists can create a stand-in with a duplicate plate and the photographer can set up his framing while I work my magic on the set. Once that was done I’d run off to play with the dogs, fight with someone again and then pack up any previously used plates so that we wouldn’t create duplicate settings.

ernests-spoonsThe real magic happened when Mariel suggested we incorporate many of the things in her home into the images. You don’t have to ask me twice to riffle through your china cabinet, I’m down! Mariel was gracious enough to share family stories of Julia Child, her parents, the family heirlooms we were blessed enough to be holding, and a particular set of monogrammed spoons that belonged to her grandfather.

Yes, as in Ernest Hemingway. My heart practically went through my chest and then I started thinking about me + breakables. Friends? Not so much. Thank god this book production had insurance and I was so glad to carry my own insurance waver, too.

As a prop stylist it’s important to take notes and remember what you used and where you used it. You don’t want to repeat the same thing over and over again which is something I’ve seen happen. Grrrrr.

notes-go-everywhere

Working with Mariel and this team was one of the most satisfying experiences. It was great to step away from the camera for a week and focus on creating a story through color, shape and texture without concerning myself with f stops and losing my light. It was also a lot of work and I’m thankful to work with some of the best people in the bizz.

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Very special thanks to Mariel, Beth, Denise, Cindie, Korine, Andy, Stewart, and *Jeff (I love to give you a hard time).

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A Series Of Liquids

by Matt on June 8, 2009

A while back my gorgeous other half made a comment about my drinking habits. While my personal tastes for food are all over the map I realized I generally keep my sips within a very small comfort zone. I then realized they consist of very few things, but oh, how important they are to me! I decided to put the camera down for this post and pick up a paint brush and well, the results ain’t pretty. Go with it. Ladies and gentleman, I give you the most important liquid treasures in my life…

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water-panel-4

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And yea, I realize the percentages don’t add up. I’m many, many things but mathematician I am not.




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Interview: Penny De Los Santos

by Matt on June 4, 2009

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Well hot damn if I’m not excited over this post! Penny De Los Santos is a photographer based in Austin, Texas who has photographed subjects all over the world. I first met her on Twitter after falling in love with her work on her professional photo site as well as her personal blog but I’ve loved her work for years.

pennyPenny’s food and travel work is truly like no other. Having began documenting events for National Geographic and creating meaningful series like her Tejano Project before moving into food photography, her work stands apart from so much out there currently. It evokes a documentary-like emotion, visceral and meaningful yet gorgeously beautiful.  As an award-winning photographer with clients like Martha Stewart, Texas Monthly, National Geographic, Newsweek and Time, I’m thrilled to have gotten to know Penny and was even more thrilled that she agreed to an interview on Mattbites.

Tell me a bit about your background. Where did you grow up and how did it frame your aesthetic and desire to move into photography?

My father was career military so I was born in Germany and moved around some until his final post in Fort Hood, Texas about an hour outside of Austin. Both my parents are born and raised in the border town of Laredo, Texas where I spend the bulk of my summers and Holidays. My parents wanted to make sure I understood what it meant to be Latina and from a town where Latinos were the majority.

My first photograph was of a little homeless girl on the streets of Nuevo Laredo, taken with my dad’s old Yashika. I was 13 and whether I realized it at the time, that photograph planted a seed. Little did I know I would later dedicate years and the bulk of my personal work to defining and visually documenting this culture.

What exactly prompted you to explore photography?

What most drew me into photography was the camera’s ability to communicate an emotion. That first photograph I made, how I felt when I made it, why I made the image at that moment and what exactly I was trying to say with it, all seemed so empowering. It was as if I was finally being heard. The power of a good photograph can transport you, make you feel lost, happy sad, hopeful. It’s magical.

The camera also became an amazing opportunity to enter people’s lives. It gave me a reason to explore the lives of people I was drawn to. It made me not afraid or intimidated to approach strangers with the camera, while teaching me to be a good listener and negotiator.

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When looking at your travel photos and scenes from around the world I feel as if you are in the moment, a part of the experience and not a bystander with a camera.  To me this is nothing short of a miracle. What do you do to accomplish that?

I listen and I watch intently. I zone everything out except for the person or situation that I am photographing. And I wait. Sometimes I have to wait a long time, relying heavily on patience and trusting my instincts. You have to constantly search for the right moment, for the picture. It’s a dance of getting uncomfortably close and pulling back, looking for every possible vantage point. I have to be a fly on the wall and blend into the scene to the point that people forget I am actually there. That is when it all starts to happen.

The hardest thing about being a photographer?

Photography is a career and a way to make a living. This means you don’t always get your dream assignment and not every picture is one you would spend your personal time making. You also find yourself at the whim of editors, the economy and what is publishable, which can affect your work and personal vision. To counter this I always work on personal projects, and self assign great projects that keep me inspired.

The easiest thing?

Knowing may camera inside and out, I know every possible option it can give me technically, I can rest in that confidence and when I’m shooting I only have to worry about the other elements of a good photograph: light, composition and color, timing.

We both grew up in Texas, my family had lived in the Valley (near the Texas-Mexico border) off and on for years and I see that’s where you grew up.  How do you feel that part of the world prepared you for your travels around the world?

The Texas borderlands are a great training ground for understanding diversity within a culture.  It is a place where cultures clash and are constantly being redefined. In Laredo there is an extremely poor population, a healthy growing middle class and a smaller but strong affluent population. Amidst those variations are Mexican-Americans, Mexican Nationals and undocumented people. That’s a pretty diverse group in a small geographical area and each one identifies with being Latino, Texan, Tejano and American in very different ways.

Having exposure to that at a young age taught me about being open to people that were different than me. It taught me acceptance and understanding and gave me a real desire to learn from those differences. Whether I’m in Lebanon or Jerusalem, being open to different cultures, beliefs and traditions makes my transition into multiple cultures easier.

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You have a series called “The Tejano Project”.  I almost get weepy when I view the images because it captures a part of the world not many see.  Through your eyes we quinceañeras, backyard parties,  some hip hop, some old-world charm, some ranchero, some urban — todo. To me it’s particularly moving because it’s part of the world I grew up in. What has the reaction been to this series?

From the moment I walked in the doors of National Geographic Magazine in DC as an intern early in my career, I was encouraged to find a project to pour my heart and soul into. The Tejano Project was a documentary essay I proposed. I was awarded a grant which allowed me to photograph the Texas Borderlands for four years. The culmination of that project was published in the Magazine in the Winter of 2006.

People’s reactions have been really positive. People are moved by the work, can identify with it. This is touching for me being that part of the reason I became a photographer is to document Tejano culture.

Maybe I’m still trying to understand where I fit in, in that culture. That project is my life’s work, to date I have spent 10 years photographing different parts of South Texas and Tejanos. My goal is to turn that body of work into a book. The reaction to the work has been very good.

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Do you have a favorite image?  How did you gain access to so many special moments?

Saveur Magazine sent me to Lebanon on assignment last year for a food feature on Iraqi refugees living and practicing their food traditions in Beirut. The situation was pretty intense for a photographer, let alone a western woman working in a Hezbollah-run neighborhood where journalists, especially foreign ones, were prohibited and detained. My access was made possible through the writer who had spent several months developing a relationship with these men. Our access was limited as we didn’t want to draw attention to the men, which could have been dangerous for them.

The few nights I spent photographing these gentlemen were amazing. Photographically it was terrible, no electricity, not able to use flash (draws too much attention through the windows, raising suspicion with watchmen patrolling the neighborhood). But when they lit candles for their evening meal signifying the end of their Ramadan Fast it couldn’t have been better. The orange glow from the candles lit their faces just enough to give it the right amount of detail and emotion and capture the essence of the moment. The customs and cultural traditions of these Arab Iraqi men don’t allow me to socialize with them , not as a woman, nor as a photographer. It was my camera that allowed me access to their world.

Developing a relationship with your subjects is the best way to get access. Gaining people’s trust is the only way to be allowed a glimpse into their lives.
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Can you tell us a little bit about the image titled “Lunch Break” in Moche, Peru? What were they eating? And how did that shot come to happen?

That image is from a story I did for Saveur Magazine on pre-Inca civilizations and the food they eat and how those same foods are still eaten. The image is of security guards at the famous Moche Ruins near Trujillo on their lunch break. I was so drawn to the light in this little eating area and I was following this woman who feeds all the workers at this ancient ruin. When she brought food to these men it was like a gift from the Incan Gods.

Can you share with me one of your most memorable travel experiences?

One of my most memorable experiences was my first international food assignment. It was in Chile traveling with writer/restauranteur Maricel Presilla. Keep in mind this was my first full feature food assignment, and my background up to this point was in documentary and photojournalism. Those first few days in Chile I was completely blown away. I had stumbled upon the missing link in my life. It’s like I found the lover I had been looking for. The idea of making pictures about food culture and food was a true awakening for me. I had never married the two ideas together in an assignment. The writer was great too, she completely fueled me, guiding me through markets telling me about the history of foods, about how they are used, encouraging me to taste this and smell that. It was this very clear idea of cultural anthropology around food and using the camera to show it. It completely turned my world upside down.

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When I look at your portrait work I’m blown away. You photograph such beautiful real people. What do you like best about photographing people?

What I love about photographing people is the challenge of taking all the elements of who they are and then being creative and putting those elements together, considering light, composition and color all hopefully coming together in one single frame to make a nice portrait of that person.

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You now have a blog called Appetite, giving us even more glimpses of your work. I love your trip to Vietnam and your images from “A Day In The Life Of Rick Bayless’ Topolobampo”.  You captured a beautiful elegant energy there. That assignment must have been so much fun!  So tell me, what drew you to blogging?

I realized after everyone I met asked me the same questions over and over about my job, different countries, different travels…maybe, just maybe I could talk about what I do and perhaps it would be interesting, educational, humorous and on a good day inspirational. I am still learning a lot about blogging but more than anything I have met some amazing people and discovered an entirely new community. The biggest surprise is how encouraging it has been.

Now the nitty gritty: what do you like to shoot with? Do you have any favorite gear in your bag when you travel? As a travel and documentary photographer I imagine you must always be prepared for any and every moment.

I like to keep it simple Matt, Canon 5D, upgrading to the MarkII next month. I only keep a couple of lenses in my bag but usually only use one, Canon’s 24-105 ultrasonic with the image stabilizer. That lens is beautiful. When I’m in the field I don’t want to draw any attention to myself, I want people to forget about me, so I usually just carry one body and one lens and maybe a flash. My best tools are my instincts and just watching, anticipating and always being ready.

You make my heart sing at various times of the time with your tweets about having stumbling upon the “perfect light” when you are out shooting.  I feel like we’re kindred spirits that way! Do you have a particular favorite time of day to photograph?

I’m a sucker for beautiful light. On assignment I’m up just before dawn wandering the streets as light breaks and in the evening between 6-8pm I’m looking for that golden light or long shadows.

What do you think of current editorial food photography? Is there anything that stands out to you particularly?

I think it’s an exciting time for food photography. People are really interested in food and the culture around it more than ever right now. I’m inspired by magazines like Gourmet, Donna Hay and Saveur that present food in such a natural and mouth-watering way.

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I must tell you, I was completely in love with your cover of Saveur. This was right before I met you, actually. I think you’ve managed to capture exactly what Saveur does best — almost a reporting style coverage of real people with real food. Can you tell me a little bit more about that cover?

I shot a ton of images for that cover, but the one they ran was ironically one of the first ones I made. It was shot at the Saveur Test Kitchen in New York City. That issue just received a big award nationally from the Society Of American Magazines. That cover was my first cover ever on a national magazine. Best part on that shoot, we had breakfast all day!

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You’ve recently done some work for Martha Stewart. When can we see that on the newstands?

The Martha Stewart feature is running in the June issue. It’s a feature on San Antonio’s Tex-Mex culture and food. I also shot a lot for Saveur’s June issue which is dedicated to our home state of Texas.

Thank you so much Penny! One last question: What advice would you give to up-and-coming photographers or those seeking to explore a career in photography?

My advice to anyone wanting to pursue photography as a career or at the beginning of their photography career is to shoot as much as possible. Look at as many photographs in books and magazine and galleries as you can take. Have some form of a camera with you always and consciously make pictures of your life. Exercise your eyes in some form everyday.

And finally, words that I live by and am constantly inspired by, and remind me of why I do what I do (in fact I’m about to paint this on a wall in my house):

“If you are going to photograph people you require a camera,
If you are going to photograph people well, you must understand them well,
If you are going to photograph humanity, you must always understand your own heart and soul”

-Eve Arnold

All copyrighted photos on this post courtesy Penny De Los Santos

{ 27 comments }

Buenos Aires Round Up

by Matt on May 31, 2009

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You know you’ve taken an amazing vacation when you’re so relaxed you can’t even form complete sentences nor sit up straight. And that’s exactly how I feel after my trip to Buenos Aires, a city I love so very very much.  This third trip to Argentina’s capital was a bit different for me, filled with amazing traveling companions and a much more relaxed schedule. There were good meals and there were great meals. There were some duds, too. But more on that later.

Because a few of you have already emailed asking me how it went and if I have any recommendations I’m just gonna jump into this blog post. Consider it kinda scrapbooky and all over the place, ok? Oh, and I wrote a poem, too. Thank you. I love you.

»» Restaurants

Tegui «  Costa Rica 5852
Called the hottest spot currently in Palermo, this new joint is headed by the former chef of Casa Cruz Germán Martitegui. The tasting menu was great and creative but I did not take notes. I’m sorry. But I can tell you that it’s quite possibly one of the most beautiful spaces I’ve seen in quite some time. Super chic. The graffitied exterior and hyper modern outside door really made the designer in me weep. I’d certainly go back as it was one of my favorite meals in Buenos Aires.

Bahia Madero «  Alicia Moreau de Justo 430
No trip is complete without a visit to Casa Rosada and then a stroll down to Puerto Madero. It’s touristy (think Fisherman’s Wharf but not so out of control) but a great place for lunch. Bahia Madero is a great place to sit outdoors, people watch, have a glass of wine or five and enjoy some nice pasta dishes before returning to the task of sight-seeing.

Drinks at Faena «  445 Martha Salotti
Go ahead, be a lookie loo and have a few drinks in the hotel lounge. Located in Puerto Madero, it’s not in the part of town I’d want to stay in but for those business travelers seeking lux and quiet I’m sure this hits the spot. It’s really a gorgeous hotel. It’s too much for me but great to check out. I had a cocktail that tasted like an almond muffin topped with Barbasol. And I actually liked it.

Ponza «  Gorriti 5996
I know there is a shortage of seafood in Buenos Aires so I’m a bit reluctant to say this is a bad place; let’s just say it’s lackluster. While I appreciate its seafood-driven concept I’ll be the first to admit I have annoyingly high standards when it comes to fish. It was fresh, I’ll give them that. But perhaps you’ll like it when you find you just cannot eat another piece of meat.

Olsen «  5870 Gorriti
Olsen shows its wear and tear and may not be the darling it once was but in a town of beef it’s nice to have a change of pace. Great sandwiches and a perfect spot for brunch. Or just to come and drink. I love the space, I hated my bloody mary.

La Cabrera «  Cabrera 5099
Yes, it’s now completely overrun with tourists and packed to the gills, but this parrilla is worth checking out. Keep in mind that portions are insane and you’ll be best suited if you don’t eat a day before dinner.  I warned you. If you want to read more about it you can click here.

Grappa «  El Salvador 5800
Oh, I’m conflicted. The Pizza Pedant in me must go away — far, far away — for me to enjoy pizza in Argentina. It’s not that it’s bad, it’s just that it’s not the kind of pizza I enjoy. But the large, freshly grilled flatbread pizzas at Grappa hit the spot on Sunday night. A bit salty with too much cheese but it proves my point: put enough prosciutto and arugula on anything and I’ll eat it completely.

El Bar del Gallego «  Bonpland 1703
I’ve written about this place before and was ecstatic to find it now has its own Facebook group. And even after all these years this joint is still one of my favorite places in the world. Even if they made fun of us over and over and over and over again. Not much in terms of variety, but is that really necessary? Ojo de bife, a few Milanesas, some quilmes. You think you actually need anything else? I’m almost embarrassed to say I’ve been here about 15 times.

Osaka «  Soler 5608
Oh, Osaka, how I wanted to like you. Especially since you were so highly recommended by sooooooo many people.  Peruvian Japanese fusion is the rage, I understand this.  But you know what? I didn’t care for it. It just wasn’t there for me in terms of flavor, sophistication and taste. And while it might be a great place for a special evening out with friends it was too expensive and too trendy with lackluster service. My deconstructed ceviche saved the evening otherwise it would have been a complete bust. Remember, I live in Los Angeles where I can get my fill of crowded trendy places every night of the week and some of the best Asian food you’ll ever have.

La Vineria de Gualterio Bolivar «  Bolivar 865
From Food & Wine, May 2009: “Alejandro Diglio applies his training at Spain’s El Bulli to the bargain 10-course tasting menus in his San Telmo wine bar—with more than 70 local by-the-glass offerings.”  In my opinion there were some hits but mostly misses. That’s really all I’m going to say.

El Obrero « Caffarena 64
Nestled among the car repair shops and factories of La Boca is El Obrero, a gem filled with the working locals.  It’s the sort of restaurant that makes me cry. Framed photos and memorabilia adorn the walls but the real star is the food. We had no business ordering the insane amount of food and I’m in pain just thinking about our overindulgence but I’d do it all over again in a heartbeat. The tortilla de acelga, a Spanish tortilla filled with chard, was one of the best things I tasted the entire trip. And the tortilla with tomatoes and chorizo, too. And the pastas. Ok, everything. One of the absolute best restaurants in Buenos Aires, I’m telling you. But do take a cab to get there and to leave. You don’t want to wander around the neigborhood.

Standard «  Guatemala 2003
I’ve visited this place right after it opened a few years back and was happy to see that it’s still going strong. The menu has been tweaked, the lighting upped a bit, but the food here was just as delightful as before. The concept: a modern take on the venerable Argentine parrillas of the past, complete with gorgeous wood-paneled walls and waiters in retro sleek attire. Actually quite chic and tasteful and I highly recommend this spot.

Casa Saltshaker «  www.saltshaker.net
A delightful private dinner at Dan Perlman’s Casa Saltshaker was a nice change from the loud crowded restaurants of Buenos Aires. We’re all still talking about the soup and I have every intention of nagging him for a recipe, wink wink nudge nudge.

My friends + butcher shop + parrilla in our loft = two nights of dinners
So this isn’t a restaurant listing but having been completely in love with Argentina’s beef I wanted to get my hands on a few cuts and try grilling. I wanted to see how the cuts differed from what we get here, how the beef looks and feels and most importantly how it cooks differently. Grass fed from beginning to end, the beef is everything you’ve heard about and more. Completely different with the most sublime flavor.

Trattoria il Ballo del Mattone «  Gorritti 5934
I really don’t know how to describe this place. Part gallery, part bar with shows and music, part restaurant, this electic spot serves up good housemade pastas with some nice starters. Completely packed at 10pm with a gregarious crowd, the wait staff and service was delightful and we all couldn’t help but notice how friendly everyone was. We felt as if we stumbled into the space of a group of friends who decided to open a restaurant. It was a great change of pace and one of only places where we found organic Argentine wine on the menu.

La Fabrica Del Taco «  Gorritti 5062
We acted on Lisa’s twitter suggestion and headed to La Fabrica Del Taco for a quick lunch. I’m Mexican American, I’m from Texas, I like to think I have some experience in the Taco Department. Would I like it? Would I hate it? What would tacos be like down here? I’m happy to report that for the most part it was a delightful experience and one of the only place we could find anything with heat. I loved the Vulcan, a tostada with various toppings and the beans were the best thing on the menu. Dare I say I felt like I was back home for a split second? Thanks to this place I have learned to accept that Argentines do not like heat. I will no longer fight it.

Alvear Palace Brunch «  Avenida Alvear 1891
Sometimes it’s just fun to get all gussied up and head to a big fancy brunch where you’re served by waiters in white gloves. We’ve been told about the brunch at this exquisite hotel for ages and finally decided to pay a visit. I’m from the school of thought that a buffet is a buffet is a buffet but Alvear’s is far from pedestrian. Quite nice and fancy but maybe lost on this boy as I couldn’t stop flocking to the salads and raw vegetables after a week of eating in Buenos Aires. I did, however, take advantage of glasses of champagne at noon and again at 12:17, 12:42, 1:03, 1:16, 1:18, 1:40 and 1:52pm.

»» A Poem About Taxis

cab-shotThere is a beautiful dance
Of give and take
Of aggression and grace
When driving in Buenos Aires

Of filling a space
And ignoring the lines
To get you to your arrival

Bits and corpuscles
Flowing in arteries
No judgment, only speed

I’m glad I made it alive.

»» The Product That Prompted A Heated Discussion

blancaflor1File under: cultural (in)sensitivity, gone too far or not gone enough, stereotypes, no big deal, it’s a huge deal, I like her skirt, mixed emotions.

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»» You Gotta Love A Country When…

ham-dulce1

You can find Jamon Iberico-flavored chips and snacks and entire aisles devoted to the heavenly Dulce De Leche. And you even have to ask why I keep going back?


»» The World’s Tiniest Alfajortiny-alfajor1

From the tiny dessert tower at Alvear Palace. I can’t decide if it was cute or the world’s cruelest joke. I’ll get back to you on that.

»» And Some Random Shots To Close Out An Already Random & Scatterbrained Post

We had such an excellent time and can’t wait to return.  And Marcela, a million hugs and kisses from us. I can’t wait to make that dessert!

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My New Favorite Thing: Salsa Golf

by Matt on May 22, 2009

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The best part about visiting Argentina, a country so rich with culture and tradition, is that you’re bound to create new discoveries with each trip. Last week it was something as simple as tasting a condiment for the first time that sent my brain into overdrive. Salsa Golf, a pale slightly orange spread with a salmon hue that straddles the line between mayonnaise and ketchup, appeared on our table when we ordered sandwiches in one of the high rise food courts of an ultra modern shopping mall in Buenos Aires.

“Whoa! Check this out! Oh my god! Salsa Golf!” Adam screamed immediately after emptying the packet next to his small mound of papas fritas. I could completely understand his enthusiasm.

Just so you know, I’m one of those people that gladly mixes ketchup and mayonnaise for french fries. And there’s absolutely no shame in my game. Having felt as if I just discovered Creamy Nirvana Delivered From The Heavens In A Condiment Packet, I felt like I needed to get to the bottom of Salsa Golf. I started asking around Buenos Aires and checked Wikipedia as well as Dan’s blog for clarification. He says it’s known as the national condiment of Argentina (next to Chimichurri, of course) and I can certainly see why. It’s wonderful on sandwiches, hearts of palm, french fries, potato chips, and just about anything else that is at home with a creamy dip. Other than a legend no one has really identified where it gets its name and unfortunately it’s rarely seen outside of South America.

aisles-of-mayoAfter our Salsa Golf awakening we found ourselves strolling the aisles of Carrefour during an afternoon of shopping. I must say I’m happy that my traveling companions love checking out grocery stores when traveling as much as I do. At Carrefour there was an entire aisle dedicated to mayonnaise, mustards and barbecue sauces and then the jackpot!: an entire section devoted to Salsa Golf. I looked at my traveling companions and the idea hit us simultaneously- A Salsa Golf Tasting! And why not? We were staring at hundreds of packages and jars and bottles of the stuff, from store brands to generic to Hellman’s. We all agreed how much we immediately loved the stuff and knowing we’d never find it at home we thought we might as well get to know it as best as we could considering we’d probably never find it back home. An immersion course in Salsa Golf, if you will.

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We filled our basket with various brands and headed back to the hotel. I think the staff caught on to our intentions when we starting asking them one by one about Salsa Golf. Do you like it? What do you eat it with? Do you have a favorite brand? What’s it best with? We told them about our Salsa Golf Taste Off 2009 and they delightfully offered to assist.

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The Salsa Golf Taste Off 2009 Judges, clockwise: Brian L, Wine Marketing. Paul C., Wine Wholesaler. Dana R., Director of Online Community, NBC.com. Adam Pearson, Food Stylist. Aaron A., Buyer Amoeba Hollywood. Wade W., Whole Foods.

We planned and trained; we cleared our palates and made notes. We were serious about the SGTO 09 and meant business. And so did Home Hotel. They took our various brands, decanted and labeled them so that we wouldn’t know what we were tasting. Freshly fried french fries became the official food of the tasting and plenty of Quilmes made sure we were hydrated. But an added element of surprise? Home Hotel submitted their own house-made Salsa Golf into the tasting.presenting-salsa-golf-final1

The blind tasting began with two groups. We chatted about texture, salinity, sweetness, which brands tasted nothing more than a simple mayo and ketchup blend, which brands had more depth, and how one version in particular had more dimension and flavor than the rest. We took notes as our friends at the hotel looked on. We drank beer. We drank more beer. I realized that taste testing is serious business, jars of fattening dressing or not.

danny-final-postAfter a group discussion I tallied the forms, noticing a clear winner. The ever delightful bartender Danny (who has quickly become a group favorite) then took our tallied forms and announced the winners. Now I know how those girls feel standing in front of Tyra Banks. And for the record I’d never trip in heels.

With 22 points, we all selected Danica brand as our least favorite in the tasting. The next was Hellman’s with 24.5 points, followed by Fanacoa with 26 points. And the winner, with a whopping 30.5 points?

Home Hotel’s Homemade Salsa Golf.

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The casera, or house made, was the only Salsa Golf with dimension and character. It had a pronounced acid flavor that held up through the end of the bite. While the others were good, Home Hotel’s was excellent. It held its own with fries and beer.  And the only bad thing about our tasting was knowing that once we return back to California we’ll probably never be able to find Salsa Golf.

Sigh.

I suppose I’ll always have Ketchup and Mayo. But it’s just not the same.

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A very special thanks to our friends at Home Hotel in Buenos Aires. I cannot say enough about the owners Tom & Patricia as well as the staff. It’s impossible to have a bad moment at this place, it’s as relaxing and chill as you want it to be. It’s nothing short of magical and you’ll instantly feel like a member of the family once you arrive.

PLUS: I’m working on getting Home Hotel’s recipe for Salsa Golf for a future post. It will be the only thing that sustains me back home in the states until we come back to Buenos Aires. Or I could buy a new carry-on for the flight home and fill it with the stuff.

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steak

Bife de Chorizo from Bar Del Gallego, Bonpland 170 in Palermo,  Buenos Aires.

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