Italy renovation update

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This will be the guest quarters, under the bridge.

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the commerical kitchen and guest lounge ( bat cave) will be below the terrace. Photos by Sarah Dorio

As you all know by now, we worked at our new workshop location in Italy all summer long, La Fortezza. Some of our attendees witnessed the renovation first hand, and those brave soles that signed up for our first ever Style + Photo Workshop got an eye full of what it looks like to do a large renovation project in Italy. We had scaffolding up as we were in the midst of reappointing the dependance which will serve as 3 bedrooms and baths in this beautiful outbuilding on the side of the main house. It will have a beautiful terrace, be near the outdoor oven and have a super view of the vineyard. The scaffolding came down right before our second workshop. At that time we halted all works for the summer and took a well deserved break from hammers, drills and heavy equipment.

After a quiet summer, we are ready to resume all the noise and changes to the property. Here’s a renovation update and what is on the to-do list for this coming winter:

  1. Finish the outbuilding guest rooms and bath rooms.
  2. Finish the guest quarters in the main building.
  3. Finish the outdoor oven and grill area with seating area.
  4. Finish the commercial demo kitchen
  5. Finish the student lounge area which our son Levi named the bat cave (we may or may not have a bat family living there now; don’t worry we plan to erect a proper bat home for them on the property).
  6. Expand the garden – this includes planting an olive grove. Frank is keen on having our own olive oil.
  7. Large stone wall for the front of the house for privacy.

After the holidays in December, work will commence once more. At this point, we are in the planning and design and budgeting stages with our Italian team. Stay tuned for regular updates. Of course, follow along on my Instagram account.

We are super excited to continue work on this amazing project. Stay tuned…xx

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Handmade Charlotte & The Great Pumpkin Layer Cake

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As many of you know, I love a great fall party. When I asked creative guru Rachel Faucett of Handmade Charlotte if I could document her fall themed soiree for Atlanta Magazine’s HOME, she quickly said of course, and we were off and running. Creating a fall party can be fun and mostly easy peasy. Here is one of my favorite recipes from the party:

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The Great Pumpkin Layer Cake
Serves 12

For the cake, you will need: 

– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 tablespoon ground cinnamon
– 2 teaspoons ground ginger
– 1 3/4 teaspoons ground allspice
– 1 teaspoon salt
– 1/2 teaspoon ground nutmeg
– 1 1/2 cups sugar
– 1 cup (packed) golden brown sugar
– 1 cup canola oil
– 4 large eggs
– 1 15-ounce can pure pumpkin
– 1 tablespoon vanilla extract
– 1 tablespoon grated orange peel

Note: 2 fluted bundt pans.

To prepare the cake:

Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter bundt pans; Butter and dust pans with flour. Sift 3 cups flour and next 7 ingredients into medium bowl. In the bowl of a standing mixer, fitted with the paddle attachment, beat both sugars and oil until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporatedDivide batter between prepared pans. Smooth tops.

Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks, then turn cakes over on to a platter.

For the frosting, you will need:

– 1 8-ounce package cream cheese, room temperature
– 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
– 1 tablespoon dark rum
– 1 teaspoon vanilla extract or vanilla paste
– 4 1/2 cups powdered sugar

To prepare the frosting: 

In the bowl of a standing mixer fitted with a whisk attachment, beat cream cheese and butter in large bowl until smooth. Beat in dark rum and vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread).

For the chocolate icing, you will need:

– 12 ounces semi-sweet chocolate chips
– ½ cup cream

To prepare the chocolate icing:

In a small sauce pan heat chips and cream whisk until smooth.

To assemble the cake: 

Place 1 pumpkin cake layer, rounded side down, on platter. Spread the of cream cheese frosting over top of cake to edges. Top with second pumpkin half. Drizzle with Chocolate icing using a fork in a zig zag splatter pattern.

  • Note – Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.

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For the full feature Atlanta Magazine’s HOME  is on newstands now.

Photos: Raftermen

 

 

 

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Americasmart Style + Photo Workshop

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As you know, I teach workshops all over the world. My day job being producer and stylist sort of morphed into a teaching gig. I am excited about new opportunities that have presented themselves since I took a leap and changed my career tact. I have been a stylist and producer for over 25 years; it’s hard to believe but it’s true, so you might imagine I have lots to share. Over the years I have trained many assistants that have gone on to find success, and to be honest other than the pride I feel for my own children, seeing my assistants’ achievements gives me great joy. Although I have styled thousands of campaigns and magazine editorial features, the greatest pleasure has been sharing and teaching my craft to others.

That’s why I am always super excited to teach an Americasmart style + photo workshop during shows. I meet so many fantastic people and some of them who have taken my workshop end up in Italy with me at one of my workshops here. This year I had the pleasure of hosting an interior designer in Italy teaching her how to style for the camera that I orginally met at the Mart at one of my workshops. We had a wonderful time, and she left feeling so much more confident in styling her own portfolio.

September 28th, I will be teaching a workshop geared towards interiors. With Christina Wedge photographing the entire process, we will explore the how-to’s of styling a room for the camera. The workshop sold out in about 24 hours, however you can sign up for a styling one on one with me in Italy next summer. In summer 2018 and fall 2018, I will be offering for the very first time one on one styling in Italy with me. These intimate workshops will be three intensive days covering the business of styling, making your brand, and styling for the camera. These lessons will be totally custom, and you will have an opportunity to cook, shop, and style with me all while enjoying La Fortezza, our 12th century fortress in the Tuscan countryside. Feel free to email me (annette@annettejosephstyle.com) to learn more. The one on one’s launch early October; there is only 1 in the summer and 1 in the fall. If you want it, you better grab it. Thanks to everyone that signed up for the Americamart workshop! See you soon!

Photo cred: Amber Fouts

xx

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September is Sagra Season

What the heck is a "sagra"? A sagra is a local festival, mostly held in villages, all over the Italian countryside. Join me as I share my sagra experiences!

What the heck is a “sagra“? A sagra is a local festival, mostly held in villages, all over the Italian countryside. It’s something that I really had no experience with since we lived in a seaside town for so many years. I vaguely knew what it was from visiting friends in the countryside, but I had never attended one. This year, as you know, we moved to the countryside, and there are sagre (sagre, plural) everywhere. Usually tied in someway to food, apples, polenta, truffles, boars…you get the picture. The village gathers in the main square (in most cases) or even a field or the streets. Since it’s hosted by the village for the surrounding area, everyone turns out. Sometimes there are food trucks or food vendors, and usually there’s an open fire somewhere where a local specialty is being cooked by your neighbors, or yummy things are being fried or grilled. There are lots of families and of course family activities like jumpy houses.

What the heck is a "sagra"? A sagra is a local festival, mostly held in villages, all over the Italian countryside. Join me as I share my sagra experiences!

It’s a great way to raise money for the community. Communities here are a very tight knit group. Plus everyone can come together and celebrate the season. Needless to say, it’s a great place to people watch, catch-up with folks in the neighborhood, eat great food, and drink local wine. Most likely these festivals originated from old country fairs or harvest celebrations. It’s easy to attend a sagra because everyone is welcome. Look for signs along the road near villages, the theme (most often food related) will be on the poster along with the dates. They are usually held on the weekends, and keep in mind these are nighttime events usually starting at about 8:00 pm.

Most sagre are set up the same: you buy a food and drink ticket, and then they bring your order to your table. The way it works most often is they either give you a number for your table, or they come pick up your ticket, retrieve the order, and bring it to you. Knowing the ropes is super helpful. Next time you’re in Italy and nearing a village, look for the posters. You can’t go wrong or more authentic.

We are attending several this fall; I am seriously thinking this might just be my next cookbook.

Sagre of Italy…xx

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A Refreshing Labor Day Frozen Cocktail Treat

If you're hanging out with friends and family by the pool, whip up a batch of these boozy popsicles for a late afternoon frozen cocktail treat.

Happy Labor Day from Italy! Labor Day is always seen as the unofficial end to summer and is the perfect excuse to have one more big summer celebration. If you’re hanging out with friends and family by the pool (which I hope you are), whip up a batch of these boozy popsicles for a late afternoon treat.

They’re a great way to use up the rest of your melons from the day, too. Remember, these are boozy popsicles, so they’re an adult-only treat. You can easily leave-out the campari for a second batch for the kids.

Cantaloupe Campari Pops
Makes 10 pops
You will need:

– 1 Cantaloupe, cut into pieces*
– 1 cup water
– 1 cup sugar
– 1/4 cup Campari

*Note: you can substitute 3-4 cups of passion fruit (about 15 passion fruits)

To prepare:

Make a simple syrup combining the sugar and water using a small sauce pan on medium heat. Turn off the heat once it starts to boil and set aside to cool.

Blend the cantaloupe and the syrup in a bowl using a hand mixer or blender. Add the campari and put into popsicle molds*.

*Note: I like to pour the puree into the molds using a pitcher, it’s easier.

Freeze for at least 5 hours. Place into warm bath for about 30 seconds to unmold and wrap individually in parchment and place back into the freezer. They can be stored for up to a month.

Recipe adapted from: People’s Pops

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