See that photo above? Can you believe how beautiful it is? That dappled sunlight through the trees is on a road at Jordan Winery in Sonoma County’s Alexander Valley, a place where I’ve spent a few days last week photographing almost anything and everything I could get my hands on. To say it’s heaven on earth is a putting it mildly; it’s an expansive working winery with view after view after view, delicious wine, olive trees, guesthouses, lakes, and some of the nicest people you could ever meet. And I’m not just whistlin’ dixie here.

While traipsing through vineyards can be quite a bit of fun, it’s also lots of work capturing the moments that make a winery like Jordan so special. There are the people that make the wine, the people that create the food, the people that tend to the garden, and the people that make the guests feel like family. Then there’s editing 40 gigs of images captured over 2 1/2 days — no easy feat!

Thanks to the generosity of Jordan I can share a bit about the past few days, some images, and what it took for us to create those photographic moments.

The Gear

I’ve been bouncing between Los Angeles, San Francisco and New York City these past 3 weeks I can tell you that traveling with loads of camera equipment isn’t fun (and I want to thank my friend Misha for holding my hand and providing guidance here). But I knew what I wanted to capture at Jordan and how I wanted it to look; that dictated that I’d travel as light as possible. Lots of emails between Jordan’s Communication Director Lisa Mattson prepared me as much as possible about how much we’d be covering and what I needed to have on hand. I packed two Canon 5D Mark IIs (and a back up!), a tripod, two laptops, four external drives (I’m paranoid!), as well as one 100mmL lens, a 24-70mm L lens and a 16-35mm L lens for those wide moments.  When it came to light modifiers I crammed my suitcase with foamcore, reflectors, scrim material, clamps, plastic bags and my tacklebox of puddy, clips, pins and wooden blocks.

I’m not sure what I did to deserve such amazing weather which translates into amazing light but it was there, allowing us to take advantage of cool blue morning hues in the garden and ending with golden, warm tons of evening sun. During the harshest moments of the day when the light was too strong we moved inside to photograph food and people. Sometimes I shot to card, other times I was connected to my laptop so that I could double check my exposures.

The Extras

There were some moments indoors that required strobes as there just wasn’t enough light to photograph a person with the ambient light without them becoming blurry. But the two most important things to me during this photo shoot were a light meter and color checker. A light meter became invaluable as I figured out just how far I could go handholding my camera without a tripod out in the field, and also just how blurry or sharp I could get when photographing people. Would I have enough light to accomplish what I was trying to do? A light meter would tell me and eliminate the guesswork. The Color Checker Passport, a small folding passport-style card, allows me to have perfect color readings in each frame. I’m a stickler for color accuracy (that doesn’t mean I don’t like to play with color temperature when appropriate) and I never travel or shoot without it. Ever. Ever.

Now how about some shots?

Fruits and vegetables from Jordan's garden take center stage as I balance up above. Hipstamatic Photo by Teri Lyn Fisher.

Color Checker Passport in Action. It allows me to get an accurate color reading and maintain the proper color balance.

Todd Knoll, Executive Chef at Jordan Winery, prepares some food in the makeshift hallway "studio". I was loving the light and proximity to the kitchen.

A dining room also became a studio as we photographed wine and flowers. I kind of fell in love with the oversized doors. A scrim and reflector were my main tools. Photo on right by Lisa Mattson.

A test shot for exposure and color. The wine barrels were beautiful.

Getting to know Barney & Clyde, Jordan's show goats.

A collage of Jordan Winery images from the vineyards and garden

You can find Jordan Winery here. Make sure to add them on Twitter and Facebook, and check out their blog, too.

Well hello there everyone! How’s your summer? I feel like I haven’t been around here too much and I’ve missed everyone. I’ve been busy with projects and can’t wait to update you on them. Soon enough!

This past week we took a quick break to head to New York.  It was a week of amazing meals, visits with old and new friends, meetings, more meetings, and parties. On Friday night we headed to a beautiful roof-top gathering overlooking the beautiful skyline of Manhattan at a party hosted by Ree Drummond. You may know her as The Pioneer Woman and she’s always as gorgeous, warm and sweet as you can imagine. Scratch that. TIMES A MILLION.  Thank you, Ree!

This past Thursday we had the pleasure of being invited to Martha Stewart’s Bloggers Night Out held at her office in the Starrett Lehigh building in Chelsea.  Before the big soiree a few of us were invited to come a bit early, tour the studios, visit with her wonderful editors, and even say hello to Martha herself.

As one of the charter members of Martha’s Circle there was no way I was going to miss this party.  I haven’t been to the MSLO offices since my appearance on her show back in 2008 and I really wanted to catch up with the folks that have done such a great job making us blogger types feel like part of the family.  We arrived and waited in the lobby and I caught up with some friends and made new ones.

Olga Masov (Sassy Radish), Jordan Ferney (Oh Happy Day), Alice Currah (Savory Sweet Life), Vané Broussard (Brooklyn Bride), Aran Goyoaga (Cannelle et Vanille), some short dude and then Mr. Adam Pearson. Photo by Patrick Butler.

One particular highlight? Meeting Aran of Canelle et Vanille. Just as gorgeous as I thought she’d be.  Next time I must spend more time with her, it went much too fast.

Finally meeting Aran! Finally!

We were given tours of the entire Martha Stewart Living offices but photography was strictly off limits. With pages and pages of future magazine spreads on the walls, proprietary Martha material was kept under wraps and covered by paper until publication. Luckily MSLO provided a photographer and videographer during the tour to capture the moments.

Why do I look so serious? Photo by Patrick Butler

Beautiful offices and open spaces occupy the main area of the offices along with editing suites and digital bays for television and web. From these offices all of the Martha Stewart publications are created – Martha Stewart Living, Everyday Food, Weddings, and Whole Living.  My mind is blown by the amount of creativity here, it’s unreal.

I spent some time in the test kitchens of Everyday Food when they were located on 42^nd, but now that everything is consolidated under one roof I was excited to get sneak peaks into the kitchens of the various magazines.

One of the Martha Stewart test kitchens. Photo by Patrick Butler.

In the test kitchen the recipes are written, tested, created, retested, made for photography, and just about everything else that needs to be done with food. I can only imagine how efficient the testers are in these amazing spaces.

We were lucky enough to pop into the studio where Everyday Food is photographed.  Part photo studio, part office, part kitchen and prop room, it was a model of efficiency where we were able to chat with Anna Last, the editor of Everyday Food. She answered questions about the publication’s production schedule while we fawned over all the props and surfaces in the studio. Photo assistants and a digital tech were working on computers and I am sorry if we distracted anyone with our endless questions. And after the tour Adam and I had the pleasure of chatting with Vanessa Holden, Editor in Chief of Martha Stewart Living, and to say this was the highlight of my night would be an understatement! VANESSA ROCKS.

I'm pretty sure Anna Last wants me to stop asking so many questions. Photo by Patrick Butler.

The party was originally planned for the building’s rooftop but windy conditions and blazing heat moved the party inside to the main photo studio. Which was fine with me because a) I didn’t want to be schvitzing and b) hello? In a photo studio? A Martha photo studio? Really.

Party in the photo studio woot woot! Look at those windows.

This is Eliad Laskin. He’s Martha’s right hand blog man and Director of Social Media Content for MSLO.  It’s always nice to see him.

Eliad Laskin

These are FIERCE SHOES as worn by Alexis Stewart, Martha’s daughter. Please don’t send me creepy email about photographing her backside, I couldn’t help it. THE SHOES WERE GORGEOUS.

People were playing ping pong as I had cocktails. Can you believe those windows? This is the photo studio, after all. My heart be still.

Martha provided most of the food and it came straight from the pages of her magazine. I was a very bad and drunk blogger (those cocktails were AMAZING) who did not take as many food photos as he should have. Will you ever forgive me?

I did manage to snap some shots of the view from the offices. Absolutely amazing.

The following shots will most likely get me kicked out of Martha’s Circle, never to be invited back to the offices. But you can’t really put me near props or a photo studio without snapping away, can you? You can’t.  It’s impossible. Martha did call me a troublemaker, after all.

That's right. Martha's Prop Room. Represent.

This is the view of the prop room. Everything is catalogued, inventoried and recorded. It’s a model of efficiency.

Wall surfaces, frames, doors, foam core, surfaces and tiles are kept neatly stacked outside of the studio. I wish I was this organized.

These images are strictly for photo set nerds, I realize.

Towards the end of the party I met Dawn Casale of Brookyn’s One Girl Cookies. I had no shame in reaching for multiple whoopee pies and cupcakes from her Bakery and I was so touched when she actually recognized me! I was kind of hoping she wouldn’t know who I was because it would have been easier to load up on her amazing treats without embarrassment. How I wish she was on the West Coast.

It was an amazing party and on a serious note I really do want to thank Martha Stewart for being open to the whole world of blogging and inviting all of us to see what she does in a very intimate setting. Special thanks to Gail Horwood, Mark Ganem, Eliad Laskin, Lucinda Scala Quinn, Anna Last, Vanessa Holden and every other amazing editor at MSLO.

Self-portrait taken with my G-11 that I'm still trying to figure out but I do love that little camera!

Last week I was invited by the Cherry Marketing Institute to join them and a few others at the Cherry Festival in Traverse City, Michigan. I haven’t visited in over 10 years and have always heard how beautiful Michigan is in the summer but the real reason I wanted to go was because I’ve never once had a Tart Cherry. That’s right, I said it.  Sure, I know Bings and Raniers and all our other delicious sweet cherry varietals but a true sour Michigan Cherry had always escaped me. And after spending a few days with cherry experts, researchers, growers and enthusiasts I know why: they’re just too fragile and don’t ship well. At least not in their fresh state. But more about that later.

Without a doubt these are the cherries I will forever dream of. I’m not knocking my West Coast fruit but these tart cherries have a complexity, depth and certain zing that I’ve never tasted. Picking Montmorency and Balaton cherries from the tree knocked my socks off, and if you can imagine tasting spicy notes with the softest, most tender flesh then you’re close to understanding just how good they are. The colors vary from deep crimson to yellow to a bright atomic red that appears to glow in the dark, enabling you to spot the tiny fruit on the tree from quite a distance. They’re not sour like citrus but mildly tart and perfect for pie making. And more on that later, too.

After we arrived we headed to the Boat House Restaurant, nestled on the peninsula overlooking the bay. Dinner was late in the evening (according to my old man standards!) but you’d never know it as the beautiful bright sun sets so much later up north. In fact, these photos were taken at 8:40 at night! It was a wonderful meal that included Michigan cherries in every course—naturally–and it ended with Cherries Jubilee over ice cream. I always hear people talk about Northern Michigan being so beautiful but until you’re sitting smack dab in the middle of it in July it’s just hard to comprehend. This was a beautiful place with bucolic views and groves of deep lush green trees. Farmhouses dot the roads and rest across docks that go on forever into the lake. I’ll tell you this: let me win the lottery and I could easily spend my summers here. I’m not kidding. But a town is only as wonderful as its people. And the folks of Traverse City made me feel so at home. Gracious, polite and engaging, I almost forgot what it was like to have strangers make you feel so welcome and treat you like family. Add their jovial spirit with my chatty ways and you can see why I didn’t want to leave.

Our guide for the trip was Phil Korson, President of the Cherry Marketing Institute, the national cherry organization that helps promote all things tart cherries. It is an organization comprised of growers and processors across the US. Phil was a wonderful resource, answering our questions about cherries and explaining how the factors of sun, wind, heat and cold winters all determine what kind of crop the cherry trees will yield. He took us to meet Don and Ann Gregory, farmers who have been growing tart cherries for many years. We toured the cherry orchards, stopping for photo moments that included beautiful scenic views and quick sneaks of fresh hanging cherries right off the tree.

Don Gregory

Now you’ll have to excuse me for my lack of harvesting know-how but apparently shaking a cherry tree isn’t actually a euphemism for something else! Who knew? After a quick lesson we all took turns shaking the tree and harvesting the fruit. It was a remarkably old-fashioned way of removing cherries from a tree. You simply shake. Of course there are machines that do this but you realize how gentle one has to be when working with cherries. These little babies are remarkably fragile!

Cherries land on a conveyor belt after shaking and splash into very cold water. in fact, they stay in fresh cold water at every step. Nevermind the guy sitting down, I heard he got fired shortly after this photo was taken.

We also visited the Northwest Michigan Horticultural Research Station, a multidisciplinary horticultural facility that focuses on fruit production and specializes in tart and sweet cherry research. You name it and these folks do it: horticulture, botany, plant pathology, entomology, agricultural engineering and economics, the list goes on. We met with Dr. Nikki Rothwell who told us all about what happens in Cherrylandia (I made up a name for this cute facility because it rests on top of a hill overlooking acres and acres of fruit trees and I want to live there so naturally I had to give it name).  If you’re looking for cutting edge research regarding tart cherries then look no further than Nikki and this facility. She was so sweet and gave us more cherry information than my brain could absorb. However, I did retain the fact that she travels to Eastern Europe to study trees which I thought was remarkably sexy and then the conversation veered into Ukrainian and Polish desserts made with cherries and I just about lost it.

Dr. Nikki Rothwell of the Northwest Michigan Horticultural Research Station and an area dedicated to the study of insects that just happen to love cherries. Sharpen your pencils, insects, there WILL be a test.

After our agricultural lesson we headed back to the main building where there was a festival. Local cherry vendors and events for kids were happening inside while outside I tried my best at a cherry pit spitting competition. I must tell you I didn’t do too bad but no where near as close as my new friend Chef Nathan who — get this — spit a cherry pit 42.7 feet across the parking lot. Seriously!

The sweetest gals sampling cherry juice from inside a Giant Cherry and "Cherry Underwood" as drawn by Georgia, age 9. I normally detest anthropomorphism in general but this is like the cutest thing ever. Work those heels, girl!

One of our visits included Cherry Republic in Glen Arbor. This gorgeously-manicured cherry compound houses a cafe, a tasting room, a shop and outdoor seating where we indulged in all things cherry. I’m not quite sure how I feel about cherry wine though and I’ll leave it at that. But the food and treats were delightful. It was a beautiful space and we had a great lunch and a chat with Cherry Republic’s owner Bob Sutherland. I actually didn’t want to leave.

A few images from Cherry Republic. I could easily obsess over that Cherry Cream Soda.

Ok, so back to Cherry Pie. I’ve gone my whole life declining the offers of cherry pie. It just was never my thing, you know? Canned gumminess nestled in a mediocre crust has never been my favorite but being in Michigan certainly changed all that. It was a pie epiphany, a moment that will forever change my life. Real tart cherries, the perfect balance of tart and sweet, and I owe it all to this man, Bob Sutherland.

Bob Sutherland, owner of Cherry Republic

Bob said it took years to perfect his Cherry Pie. There’s not only the flavor to contend with but also the texture and mouthfeel which is important in a pie. And this right here folks, this is the real deal. This is the pie I will not be eating in California, no matter how hard I try. Michigan cherries do not travel well as their flesh is too delicate and the pits move too much during shipping, causing them to bust through the flesh itself. I’ve heard Washington state grows some tart cherries and if that’s the case I’ll fly up for pie. Or fly back to Michigan next summer because folks, it’s that good. I now understand the charm and appeal of tart cherry pie and it’s something I will never forget. In the meantime I’ll have to satisfy myself with dried cherries, juice and candies but folks, it’s just not the same. Crying, I am.

The Real Deal: this is what all cherry pies want to be when they grow up.

Thank you to the Cherry Marketing Institute and Phil Korson, Weber Shandwick and the ever-so-amazing Caitlin Solway, Bob Sutherland, Don and Ann Gregory (I miss those cookies and cherry tea!) as well as all my fellow cherry travelers. A very special thanks to the folks of Traverse City, Michigan for being one of these sweetest places on the planet.  You all have a place to stay in Los Angeles if you visit. Not all at the same time, I mean. That’d be crazy.

And it’s not all about flavor! And all kidding aside, cherries are packed with some amazing health properties. Read about them at Choose Cherries.

Hello everyone! I’m in Singapore for a few days, trying not to melt in the heat while lugging camera bags throughout town with the world’s best guide from the Singapore Tourism Board.  I’m thissssssss close to having my mail forwarded here and just not coming back except, well, I’d miss my family more than anything. But the food! The food! The food! I’ll have upcoming posts about this magical place that has stolen my heart in ways I never expected. Yea, I knew the food would be good but this place is off the chain, y’all. I mean that. And Mom? Call me when I get back so I can explain what off the chain means. It’s nothing bad. It’s just how we do.

My gosh I love this place.

Matt’s Forward: I wanted to offer a recap of the day I spent with the US Army and cover this event objectively. I wanted to view myself as a reporter of some sorts, documenting the day through words and images. But as I spent the afternoon at Fort Lee in Virginia I had a hard time removing myself from the people I met and the stories I heard. I was touched in a way that I did not expect, surrounded by passionate people who have not only dedicated their lives to the culinary world but also to the service of my country. Walking onto that base made me realize that there are people who feel so strongly about service and putting their lives on the line for the sake of others and I was blessed to meet them. It was a gift for me and changed who I am. The men and women who serve this country deserve every ounce of respect I can muster.  Thank you to everyone I met and to the US Army for inviting me to attend.

Ask me to participate in any type of competition and chances are my face will give away my thoughts on such things. While I’m the poster boy for Team Playing I just don’t fare too well when it comes to competing against others.  The competitive spirit is lost on me and I’m just more comfortable sitting at the judging table or the cheering from the sidelines.  But attend a competition? You bet. When an invitation to attend the 35th Annual US Army Culinary Arts Competition in Fort Lee came across my desk, I knew I had to say yes. The US Army? A guest? Me? I guess that makes me official now.

I arrived in Virginia with just enough time to take myself out to dinner the night before the Competition.  I thought Mexican food would be a decent choice, it’s nice to see the regional differences in Mexican cooking throughout the United States. However, here’s one thing that has no place in any Mexican restaurant, be it border town or East Coast.

A colorful "margarita", complete with soap foam, I think.

I’d like to say this was some kind of instant Margarita mix but you can see it’s not. Part Prell® Shampoo with dashes of Palmolive® and something resembling tequila, this was much more Tropical Three Mile Isle ‘Rita than the worst Long Island Iced Tea I’ve ever had the misfortune of drinking. But I finished it and since I’m not a restaurant reviewer I won’t even discuss the food. It made me sad.

The next morning began bright and early on the base at Fort Lee. I met with Matthew Montgomery, Fort Lee’s Media Relations Officer and drove to the competition hall. It was finally my way to get all my geeky military questions out of the way like “Does the Army use Macs?” and “Will you help me with military acronyms, please?” He indeed helped me with titles as well as answered my questions about technology. I promised not to nag too much and besides, I was really there for the food and competition.

When I walked into the field house, basically a large gymnasium outfitted with everything a culinary competition could ever need, I immediately sensed the spirit of competition and energy. One corner was silently busy with timed competitions, Army chefs busy cooking away while being rated and reviewed by judges. Another section housed the MKT, the portable kitchen that’s deployed in the field to feed solders (more on that in a bit). Another area was designated for the Culinary Institute of America, a partner with the US Army. In fact, the army sends soldiers to the CIA regularly to learn and hone their skills. Those skills benefit their unit and the entire culinary endeavors of the military.  And lastly, the center of the auditorium was filled with the cold and hot displays of food. Rows and rows of food were presented for judging, each dessert or appetizer neatly sealed and shellacked to keep people like me from poking, prodding and eating. It was a visual treat to see so many things in one place but also completely unfair; if you’re going to pass around trays of appetizers then please, for god’s sake, let me eat!

Two Words: Marzipan Snake

So, what is this competition exactly? It’s a tradition that spans 35 years and all branches of the US Military. Every year the competition brings together chefs from the Army, Air Force, Coast Guard, Marines as well as the National Guard and Army Reserves. It’s their way of improving the quality of food service and training for all the services and also a way to recognize excellence in the culinary arts. All cooking is done using standard equipment, the same equipment used when they’re deployed in the field.  That’s right – no fancy set ups, no walk-ins, no high-end kitchens at this competition. And it also happens to be the largest culinary competition in the entire United States. That’s right – the largest.

On the left side of the field house the Student Team competition takes place. It’s for both junior team members and apprentices. It’s a two phase competition that tests the chefs’ basic culinary skills and their ability to execute a four course menu. Phase one involves an 80 minute challenge in which the chefs race against the clock to complete various culinary tasks like butchery, classic vegetable knife cuts and pastry techniques. Phase two is a preparation and service of a four course meal with only 90 minutes to complete from beginning to end.  I tried not to get in the way of this timed competition even though the Army gave me a big fancy press pass. And even though these young soldiers are focused and concentrating I think I did manage to get a few smiles for the camera afterwards.

One of the bigger events during the competition is the Field event. This consists of five members that are required to cook a three course meal for 80 customers using the containerized kitchen, or CK. They not only plan their meal and prepare it but also serve it to the public. Finally, I get to eat! As if that’s not enough, they only have a certain amount of time for the entire event and must complete their event while simultaneously sharing the area with another competitor. During my visit it was the Army vs Marines. I ate on the Army side of the room, I wonder how the Marines did. My meal of lobster bisque, lamb over polenta and tiramisu was great and enjoyable. Secret: it completely exceeded my expectations.

Because I’m a food geek I was particularly interested in the logistics of it all.  It’s a highly efficient operation with separate cooking areas, sanitation, dishwashing and food storage. It can all be set up wherever the Army is deployed and in fact the containerized kitchen only takes about an hour to set up and 30 minutes to break down. And no matter what needs to be done – grilling, baking, sautéing, boiling – it can all be handled in the CK.  Pretty nifty, I think.

Grilling, baking, sauteeing: it can be done here

A separate tent houses all the sanitation action

I was pretty fascinated by the sanitation station and asked how hot the temperature of the water was in the portable sinks. “Put your hand in there and find out” was the snappy answer I received along with a cute little grin, thankyouverymuch.

I want to offer my sincere gratitude to the US Army for allowing me to visit Fort Lee, Virginia and the Culinary Competition.  A special thanks to Matthew Montgomery, Fort Lee’s Media Relations Officer; U.S. Army CW4 Russell D. Campbell, Chief of the Advanced Food Service Training Division Joint Culinary Center of Excellence (JCCoE); and CW4 Robert Sparks, Chief of Advanced Food Service Training Division Joint Culinary Center of Excellence (JCCoE).

FTC Disclosure Statement: Travel and accommodations provided by The United States Army.

Last month I flew to San Francisco to judge the Scharffen Berger Chocolate Adventure Contest. It was a fantastic day filled with chocolate, chocolate, and more chocolate along with great company. The winners have been announced and the recipes were phenomenal. The winning recipes were simple and effective, very creative uses in the most basic of ways. They really allowed the flavor of Scharffen Berger chocolate to shine through. Here’s a quick video of the event, I hope you enjoy it!

P.S. Edwina, if you are reading I must tell you this: your recipe ROCKED!

Our week at Club Med in Ixtapa, Mexico has come and gone. I had every good intention of being as diligent as my fellow bloggers who posted regularly, but a scientifically-proven physical reaction occurs whenever you combine these elements: Cerveza, sunshine, beach and great company. You cannot blog. You cannot stand up straight. Every tendon and corpuscle fills with an antidote for working. It’s only now that I’m able to sit at my computer and gather my thoughts. And I’m pretty sure my shorts are still filled with sand.

Last week Adam and I headed to Club Med Ixtapa for the 2nd Annual Food Blogger Camp. I joined a team of my fellow bloggers and led a workshop on food photography while Adam taught a very informative session of food styling for food bloggers. The camp was attended by several food bloggers from all over the world, some I know quite well and many new faces that I’ve come to adore in just one short week. Our days were filled with extremely informative lessons about writing for blogs, best practices and all things creative while our nights were filled with cocktail hour(s) and amazing dinners overlooking the pacific ocean. There were daily activities like market tours, fishing trips and trapeze acts but I cannot convey the true beauty of the entire weekend: Club Med’s gracious resort and the amazing people I met.

My head is still water logged and I have no doubt I’m still on Mexican time. Please enjoy my Food Blogger Camp at Club Med Ixtapa Top 10 List and when you’re done would you pass me another beer? Gracias.

10. Tortillas
A great tortilla is a marvel: warm, fluffy yet dense with a chewy texture and true corn flavor. One bite and you begin to curse the grocery store variety for its lack of character and its boring uniformity. Luckily for all of us we were treated to glorious handmade tortillas three times a day: as the base for a hearty huevos rancheros, wrapped around tender lengua for lunch, and as an ancient utensil for folding around mole de pollo for dinner. And the tortillas de maiz were just so perfect that no plate ever went uncovered with at least a few thrown on top for good measure. Many times I’d tuck spoonfuls of fresh guacamole inside, top with a sprinkle of salty cotija cheese and dollops of cool-yet-picante salsa y nada mas. A perfect lunch.

9. The People
The more I teach the more I learn. And this past week I may have stood up in front of a tripod and monitor with a plate of tropical fruit but the real lesson was learning from everyone who attended. I’ve learned so many things, been touched by so many personalities and made new friends that I cannot wait to see again. Oslo, here we come.

8. La Playa
Be still my heart. Warm water invites you in as rocky islands stand guard in the distance. Add a constant sticky breeze to the mix and you know you are in Mexico and no place else. Our collective goal was to sneak in beach time in whenever we could, engaging in shoptalk from lounge chairs as we sipped margaritas and beer. And the constant back and forth between Ruhlman and Lebovitz added fireworks to an otherwise lazy afternoon. Just so you know, they’re both always correct.

7. Plenty of Lebovitz Isles & Ixtapa Cocktails
Allow me to take credit for the naming of a delicious cocktail that was once ordered by David Lebovitz in the Bahamas. His preferred sippy was a drink made from champagne and pineapple juice. And folks, it’s goooood. So yea, we had plenty of Lebovitz Isles all week long as well as the resort’s signature drink, The Ixtapa. Muddle slices of lime, orange and pineapple, top with soda water, tequila, a splash of peach schnapps and add plenty of ice. You’re welcome.

Despite appearances I was enjoying it. Really.

6. Trapeze
Flailing high in the air doesn’t make my list because it was fun but rather for the lessons it taught me about life: sometimes no amount of harnesses or belts can keep you from looking like a fool. You simply must go for it, put one foot in front of the other and let go.

5. The workshops
This was the real reason we were all in Ixtapa, after all. And the amount of helpful information and the exchange of ideas has proven invaluable. It was an eye-opening experience to discuss best blogging practices, what motivates us to blog, how to style a gorgeous plate and to incorporate multimedia into our sites. Word on the streets is that this will happen again, I’m not going to miss it for the world. Make sure to check out the end of this post for workshop summaries.

4. The Ruhlmans
What a lovely couple they are. Donna rocks. And that Michael, well, he’s just filled with so much passion for his craft you cannot help but feel the inspiration. The man is a wonder with his words and has helped me to challenge my own ideas about cooking. I forgot to ask him to sign my copy of Ratio but it was in use every day: 1/3 beers, 1/3 margaritas and 1/3 endless guacamole makes the perfect happy hour.

3. David Lebovitz. Even when he reveals my most private and tender moments on the high wire I still can’t help but cherish our friendship. Paris is so lucky.

2. The  Mercado
We sneaked out early one morning with our best friends to experience the market in Zihuatanejo. Diane is the world’s best guide, fearlessly moving towards the good stuff like a fish swimming upstream. You’re wise to follow her lead lest you get left behind. At the market we sampled local fruit and tacos de carnitas washed down with beer. The market ladies greeted us with smiles, stopping to ask me about Adam’s tattoos and jewelry to which one clerk coyishly called out “Guapo!” Tell me something I don’t know!

1. The Lady Miss Jaden
I’m stating the obvious when I tell you that they broke the mold after making Jaden of Steamy Kitchen. Gorgeous, sharp as a tack, funny as hell, the more time I spend with her I just can’t help but love her that much more. And between Steamy Kitchen, her fantastic family and recent book, Jaden’s flawless organization kept us together the entire week like a true professional. How on earth does she do it? I have mad respect for this woman. Thank you Jaden!

Related Posts from Food Blogger Camp Participants
Food Blogger Camp, Part 1 (David Lebovitz)

Food Blogger Camp, Part 2 (David Lebovitz)

All I Got From Food Blogger Camp… (Steamy Kitchen)

Food Blogger Camp: Food Writing, Photography & Styling Tips (White on Rice Couple)

Food Photography, Getting a Cookbook Deal & Zihua Market (White on Rice Couple)

Food Blogger Camp at Club Med Ixtapa (Dianasaur Dishes)

Clicking the Mental Refresh Button in Ixtapa (Foodspiration)

Food Blogger Camp Part Uno (A Beach Home Companion)

Food Blogger Camp Part Dos (A Beach Home Companion)

Food Blogger Camp Part Tres (A Beach Home Companion)

Kickin’ It at Food Blogger Camp (Dianne Jacob)

Food Blogger Camp Tips & Insights (Dianne Jacob)

Sensuous Writing with Corn Pops (Dianne Jacob)

Eating in Paradise (Frantastic Food)

Sunset (Frantastic Food)

A Day at the Beach (Frantastic Food)

And He Said, “Let there be light” (Frantastic Food)

Constants (and Tequila) (Vanilla Garlic)

Zihuatanejo Market: A Short Tour (Vanilla Garlic)

Food Blog Camp Flickr Pool (Photos)

Food Blogger Camp: Ixtapa, Mexico 2010 (RecipeGirl)

Ixtapa Food Blogger Camp Recap (Wasabimon)

As I prepare for an upcoming trip down south to Mexico with a few of my brilliantly beautiful blogging besties as well as the one-and-only-Michael-Ruhlman I thought I’d share a photo with you taken by my amazing friend Gabriel Goldberg. A few months ago I asked if he would come over and photograph me with a concept I had. After brainstorming and a little bit of set building our sweet pink wonderland we spent the day laughing, lighting and crawling under tables and c-stands. It was one of the best days I’ve ever had and being in front of the camera is a million times harder than being behind it, trust me on this one.  Luckily for me I was in the hands of an amazing photographer who usually only shoots people that are famous, beautiful, beautiful and famous, beautiful and famous with .0002156% body fat and other assorted gorgeous Hollywood types. It was great to just let go and enjoy the moment and embrace my silly side because folks, you know how incredibly serious I am most of the time, don’t you?

Enjoy my head in a box but know this: if  you sing the SNL song about something else in a box while referencing me I promise to pinch your arm really really really hard like my mom did to me when I started acting up while shopping at Woolworth’s as a child. And then I’ll join you in song.

And just so you know it did take forever to screw my head back on.

It was one of those emails when you find yourself stumbling for the “reply” key. I couldn’t seem to hit it fast enough when I read it.

“The Iaccarino family would like to invite you to their home to help create an interesting and stimulating conversation on themes related to food, wine, and hospitality.”

I clicked a link within the email that took me to the site of Don Alfonso 1890.  My jaw dropped, I may have even lost a cup of coffee from my hand, I can’t exactly remember. What I do remember was a website of a hotel in Sant’ Agata sui due Golfi between Naples and Positano and after a few clicks I realized it would be impossible for me to say no. Add to that the promise of getting to visit with Sigrid, Nicky & Oliver, Keiko, Chika and Alessandra and there was no way we’d miss it.

I woke up the other half with “Hey, we’re going to Italy in October. Jot it down.”

Don Alfonso 1890 is a hotel and restaurant owned and operated by Livia and Alfonso Iaccarino. But to simply call it a hotel or only a restaurant would be selling it short. It is a special place in a dream destination, a property filled with so much heart and spirit in every corner that it’s not quite believable. In fact I think I’m still pinching myself.

We spent a few days in Rome with our dear friend Keiko and took the train to Naples where we met up with the blogger crew. From there we took the 90 minute drive up small curvy roads and through small towns that were all postcard-perfect. Once we made it to Sant’ Agata sui due Golfi we turned into the Don Alfonso 1890 where it took me a few minutes to pick myself up off of the ground.

Don Alfonso 1890 is a hotel and restaurant that was started by Alfonso Costanzo Iaccarino in 1890. It is still family owned and operated by his grandson Alfonso and wife Livia with their two sons, Mario and Ernesto. With a family background in hotels and hospitality it was a natural family business to keep but over the years Alfonso and Livia have made changes. They’ve added a cooking school in a separate kitchen and created state-of-the-art facilities as well as a luxury hotel. Once there I found it hard to leave.

Sant’ Agata sui due Golfi is located high in the hills that overlook the Sorrentine peninsula. The peninsula is located between the Gulf of Naples and the Amalfi Coast, and if visions of gorgeous swatches of Mediterranean colors and scents of the ocean and lemon trees pop into your brain as you read this then you certainly can imagine the beauty.

The hotel covers a significant portion of property, opening up into a courtyard that is centered between the cooking school, pool, hotel/restaurant and guest house. Olive trees, herb gardens, fragrant flowers and beautiful shrubbery were almost enough to keep us out of our room. But I said almost.

Ah, the room. That room. The hotel’s seven rooms are named after native herbs and happily we were nestled in the Lavanda suite. Calming shades of purple and lavender met energetic fuschias and persimmons and proved what I have known to be true my entire life: Italians have a way with color like no other. If you don’t believe me just ask that da Vinci guy or any member of the Missoni family.

The restaurant and rooms all feature elements from local artisans. There were beautiful chandeliers, colorful tiles and tableware all from the area. This is very important to Livia Iaccarino––she celebrates the art and bounty of her environment with such gusto that it’s difficult not to be swept up in her passion.

But it’s not solely the views or the dining room that make Don Alfonso 1890 so magnificent.  It’s the food and all its history and passion and the fact that most of it is grown right up the road. More about that in a few.

We spent three days with the Iaccarinos, getting to know their philosophies on food, life and hospitality.  There is something so powerful to me about being immerged in someone’s world with such distinct views and experiences. In a way it lets me get out of my own space and see through their eyes. The Don Alfonso world is so rooted in their past but with a curiosity, interest and embrace of the future, both simultaneously old world and new. The fact that they invited a group of food bloggers to spend the weekend with them proves this point. Spend a few minutes with them and you also learn one family mantra rather quickly: quality. There’s not a moment when this guiding principle disappears and you realize that quality needn’t be an unattainable concept. Do the absolute best you can with the ideal ingredients at all times.

Meals were really out of this world and it’s moments like this when I wish I was a writer. Lunches consisted of tasting menus, dinners were filled with several courses and a very special wine list featuring selections from the area. It was a mindblowing combination of extremely high end dining featuring local foods like fish, olive oil, mozzarellas (and yes, more on that experience later, too!), tomatoes, lemons, herbs, eggplant, eggs and much more.

We were encouraged to spend time in the kitchen as no area was off limits. This wasn’t an exception just for us, either. The entire family is proud of what they do and encourage everyone to understand the effort they’ve gone through to present once-in-a-lifetime experiences. I certainly wouldn’t mind cooking in that kitchen!

With a storm passing over Italy we took advantage of inclement weather by spending Saturday in the cooking school. We donned our Don Alfonso whites and spent the day discussing ingredients, cooking methods and learning how to prepare a few of the restaurant’s favorite dishes. It’s very interesting to note that the kitchen has shifted away butter and animal fats and uses almost exclusively olive oil and tapioca to thicken sauces. It’s another example of these two worlds, old and new, coming together at Don Alfonso.

We learned how to make their Vesuvius,  a pasta dish of rigatoni filled with small meatballs, “fior di latte” and basil on a light San Marzano tomato cream. It was really a fun dish made to resemble Mt Vesuvius, complete with the eruption of lava. I think the group let Adam join the demonstration on this one because it did require some styling.

Lunch was one of the highlights of the weekend for me. The hotel brought in a pizza maker from Naples who’s made pizza for 40 years.  He created perfect pizzas in the outdoor oven one at a time, each one of us taking piping hot pizzas consisting of nothing more than wood fired dough, tomatoes, mozzarella and basil. Even the oven used olive and lemon branches for fire. I will forever understand what the best pizza in the world is all about. The flavors were unique and simple with a texture between chewy and crisp. At that moment in time I needed nothing else. Oh, a beer perhaps.

And now a note about tomatoes. Grown in the volcanic soil in Mount Vesuvius’ backyard, these bright red beauties landed on my tongue and went straight to my heart. Sweet but not too sugary, very earthy and minerally, with a firm texture that maintained its pointy shape without being too toothy. If there is only one thing I will remember from my trip it’s that a perfect tomato transcends the fruit & vegetable category and chopped tomatoes on top of toast is a perfect breakfast. Ok, so that’s two things.

Back in the early 1990s Livia and Alfonso Iaccarino purchased an area of land on the peninsula at the edge of the coast and began a garden.  Le Peracciole supplies their restaurant with organic produce and exemplifies the farm-to-table concept, something they’ve been doing for years. Hilly and wild, this terraced land is covered in olive trees which are harvested annually for what is perhaps the best olive oil I have ever tasted in my life. Eggplant, artichokes, sorb apples, figs, herbs, tomatoes, table grapes, and lemon trees are scattered throughout the farm, and the chickens that supply Don Alfonso with eggs live right next to Josefina and Sabatino, the Iaccarinos’ goat and extremely playful cow. We closed the weekend with one last amazing dinner after spending the afternoon on the farm.

What makes this organic garden so scenic isn’t just the small paths carved into the hillside or the bright yellow dots of Amalfi lemons but the island of Capri, resting right off the coast. Now who wouldn’t want to garden here? Pure heaven.

Endless gratitude and appreciation to Alfonso, Livia and Ernesto Iaccarino of Don Alfonso 1890 for their hospitality and such splendid care. Also thanks to Fabio Fassone, Cristiano Pellillo and Andrea Vaccaro for everything. And Delta Airlines, yea, you deserve a shout out for taking such good care of us. So there.

Coming up: A tour of the only organic buffalo milk mozzarella producer in Italy. And if you must know now, yes, it was better than anything else I’ve ever had in my entire life. How’s that for superlatives?

We’ve just returned from a quick trip to Rome. It was an amazing adventure filled with food, wine, stellar company and a few amazing side trips that I’ll be blogging about shortly. But in the meantime, please enjoy this guide to not letting your eyes and stomach get the best of you while roaming around the city. Because folks, I only have your best interests in mind and would hate for you to pack on an additional nine pounds  (you read that right) while visiting this amazing city. Let this be a lesson to you and plan accordingly. I happen to do gluttony very, very well. I’m sure the Pope would have something to say about that.

In all sincerity there is pure pleasure in being surrounded by people so passionate about the food of their country.  We were never short of suggestions and everyone was so gracious about explaining what makes their food so special. For me it was an eye-opening experience and one I hope to relive again very soon.
.

Ignore the Three Dinner Rule

Was it sheer excitement? Stupidity? Taking advantage of a good thing? You decide. But having three dinners in one night might have something to do with it. But could you blame me? With our useful guide and best friend Kristina we found ourselves stopping for pizza on the street, salumi, cheese and wine (with snacks!) and some gelato before ever making it to the restaurant. And then dessert.  I’ve been on Tapas Crawls in Spain before but I really outdid myself here.

Don’t Drink Five Cappuccinos A Day Out Of The Realization That You’ll Never Have Anything So Perfect Ever Again.

And this doesn’t even touch the shots of espresso I had after that. But when you are in a place that does coffee so remarkably well, each drink served with such perfection you can’t say no. And that seems to be the way things go for me in Rome: familiar and comforting but executed perfectly, like a dream where nothing bad happens. That doesn’t mean one is immune from bad food in Rome (a dinner of mediocre pizza confirms this) but chances are you can’t go too wrong with coffee here.  And because of this I’ve been sufficiently caffeinated the entire time. Hallelujah.

Skip Eating Tons Of Gelato For “Research” Purposes.

I’m in the food business. I have a food blog. I owe it to myself to eat as much gelato as possible so that I have a decent point of reference when discussing it with others, right? It was this excuse that I hid behind as I sampled my way through gelaterias across Rome. And while some were significantly better than others I will most likely never tire of ANYTHING. NOCCIOLA. EVER.

Lose Control When Passing Every Pasticceria

You could do what I was not able to do and pass every pastry shop along the way, stopping only when you are hungry for something sweet. Or you could dart into each shop “just because”, picking up a handful of pastries because who knows if you’ll ever see them again. My hands-down favorite was the Plum & Cherry Crostata from Innocenti, flat little tarts of crisp buttery pastry sandwiched around tangy fruit jam.  And those brutti ma buoni cookies were absolute heaven.

Pizza On Every Street Does Not Mean EAT Pizza On Every Street. Or Don’t Let That Supplì Go To Waste.

Pizza Culture in Rome was quite different than what I am used to. Because of this I needed to stop several times throughout the day and sample as much Pizza al Taglio  as I could fit into my mouth. These large, long pieces of pizza are cut to order, depending on how much or little you want. A favorite was Broccoli e Salsiccia and Marinara with anchovies. Wrapped up in paper, these square pieces of pizza would have satisfied my hunger perfectly had I ever been hungry. I never was and I wonder why.

You Needn’t Stop In Every Wine Bar In Rome Just Because You Can.

I told myself that between photographing the ancient ruins and walking for miles that I worked up a wicked thirst that could not be quenched by water but only special grapes that have been pressed, aged, bottled and served in glasses with stems. And my god my little self-lie worked! Each day there were quick visits to local wine bars, some hip and trendy and some just regular spots. I stuck to Italians the entire trip (natch!) and not once made notes of what I drank. Sad, isn’t it? Guess I must return and do it all over again, this time with pencil and paper.

Overloading On Fruits & Vegetables Doesn’t Count As Gluttony. Or Does It?

And that is because they are good for you! And you know what makes them better? When they’re battered and fried.  Let’s just say I became close friends with lots of Fritto Misto. And yes, I’d do it all over again in a second. Now if you’ll excuse me I must unbutton my pants.

Thanks to my friend Kristina for the piggish photo of me licking an anchovy off my lip. More Italy to come shortly!