Our first Artist in Residence Program at La Fortezza::Summer 2019

Well he’s here! Our first ever artist in residence, Steve McKenzie has arrived, and he’s set up shop in our studio. When he arrived, we visited our favorite art store in the neighboring town of Sarzana. He was shocked at the low prices, so he loaded up. I would not be surprised if Steve loaded a suitcase full of art supplies to take back to the US.

We also paid a visit to the library in Fivizzano where antique books are archived. Steve will be using ancient maps, letters and documents from the region in his artwork. He talked to the head of the library in Fivizzano, with a little translation assistance from our intern Adri. We are planning a trip to the print museum as well since Fivizzano was the site of one of the earliest printing presses in the world.

For one month, Steve will create an abstract collection based on inspiration from the region we live in the Lunigiana. The collection is yet to be named but will be shown here at La Fortezza on July 27th. We are super excited to welcome him and have our first ever art opening. I love his work, and I am very curious about how the Lunigiana will inspire his artwork.

The best part is we all get to assist him and paint with him, including guests visiting this month. What a wonderful opportunity. It is assured that this program is something that we will implement every year in July.

If you’re interested in applying to paint, print, photograph, create and show here in 2020 please contact me at annette@annettejosephstyle.com

If you’re in Italy and would like to stop by the opening on July 27th please contact me at the email listed above.

Follow along on instagram, mine and Steve’s, to see all the painting as well as the opening party at end of this month. We are so incredibly happy to be creating with Steve in Italy.

xx Annette

 

 

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Recipe:: Hotdogs with Quick Pickled Veggies

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Happy 4th of July, everyone! It’s Nicole here, reporting live stateside while Annette is in Italy welcoming guests to the Artist in Residence program with Steve McKenzie.

Today is the 4th of July which if you’re new here, happens to be one of my favorite holidays. In the past, I’ve turned to Pinterest for cookout inspiration, but why turn to strangers when I have Annette’s expertise in my back pocket?!

As you’ve seen on the blog, Annette recently worked with King of Pops for an amazing summer cookout. One of the recipes featured in the spread sounded like the perfect meal for July 4th. After all, what’s more American than hot dogs?!

What intrigues me most about this recipe is the pickled vegetables. Pickles are one of my favorite foods, and topping a freshly grilled hot dog with them sounds divine.

We’re celebrating with friends and family and will definitely be having hotdogs on today’s menu. What’s on your grilling menu for today? I’d love to hear! Happy 4th of July!

Hot dogs with quick pickled veggies
Makes 5 pint jars

For pickling brine, you will need:
– 1 1⁄2 cups vinegar
– 1⁄2 cup sugar
– 1 teaspoon salt

For veggies, you will need: 
– 2 cups thinly sliced radishes (about 2 bunches)
– 1 jalapeño cut in half lengthwise
– 2 cups thickly sliced jalapeños, about 8 to 12 peppers
– 3 cups shredded purple cabbage
– 1 teaspoon whole dry cloves
– 1 teaspoon dry juniper berries
– 2 cups red onion (about 1 large onion), sliced into rings about 1/8-inch thick
– 1 tablespoon whole peppercorns
– 1 whole star anise
– 2 cups thickly sliced sweet peppers, about 8 small peppers
– 1 teaspoon whole dry coriander

To prepare:
Pack vegetable combinations into wide-mouth pint jars, leaving 1⁄2 inch of space at the top. Stir ingredients for brine into saucepan, and cook over high heat until boiling. Pour over prepared vegetables until covered. Let cool, then seal and refrigerate for 48 hours.

Use tongs to apply liberally to grilled hot dogs—or just munch them on their own. Store in the refrigerator for up to a month.

xo Nicole

Styling by Annette Joseph

Photography by Raftermen

 

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Recipe:: Summer Lemonade

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No summer soiree is complete without summer lemonade, but why not make it even more festive by adding a King of Pops popsicle? Perhaps the recipe from last week?

This no fail lemonade is perfect for kids and adults alike. The key is to use freshly squeezed lemon juice and create your own simple syrup. No concentrate around here!

King of Pops Summer Lemonade
Serves 8

For the lemonade, you will need:
– 4 cups cold water
– 2 cups freshly squeezed lemon juice
– 2 cups simple syrup

For simple syrup, you will need:
– 2 cups water
– 2 cups sugar

To prepare:
First, make the simple syrup by warming the water and sugar in a small saucepan until boiling. Turn off the heat, and let cool until ready to use, or store in the refrigerator for up to two weeks. Combine with cold water and lemon juice, and stir. Serve in a mason jar, and garnish with a pop.

For more perfect summertime recipes perfect for the forth of july check out the summer issue of Atlanta Magazine’s Home

Image: Raftermen

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Sour Cherry Liqueur

Things have settled down around here. After a hectic month, we finally have a little quiet time which is welcome.

Before our workshop chef departed, literally 10 minutes before he had to catch a train, Chef Philip decided he needed to ferment a ginormous batch of cherries from our sour cherry tree. He had originally put up a small batch by picking a tiny batch of cherries a few weeks earlier and putting them in sugar to break them down. Then he placed the tiny jar in the window sill to ferment.

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here’s his instagram post about the first batch

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Then about 2 weeks later, he and our intern Adri decided to climb the old cherry tree and harvest basket loads of sour cherries. I’ve never seen a happier Philip. We grabbed a giant glass jar and loaded it with the alreadly fermenting cherries from the window sill and the new cherries they had collected. Adding more sugar and a few liters of pure alcohol, Philip covered the batch and left it to ferment.

Much to my surprise, literally, as we were heading to the train station, Philip decided to harvest more cherries, and quickly added them to the fermenting batch and then added much more sugar and more bottles of alcohol. The giant batch now sits proudly in the middle of the commercial kitchen. I can only surmise that this was a subliminal way of letting us all know that Chef Philip will be back.

For this recipe and so many more, join us in September not only to taste Philip’s Sour Cherry Liqueur but to explore this incredibly rich region on our Preserving Italy : Slow Food of the Lunigiana Experience. Head to the link to preserve, explore, harvest and cook with us. Learn to make local dishes and handmade pasta with Chef Philip and other local experts. Harvest our grapes and visit the winery where we make our wine. It’s going to be a dream.

I cannot wait to taste our Sour Cherry Liqueur; our first batch of many in years to come.

Grazie and Cin cin! Philip, you’re crazy, and we love that.

xx

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Spilling Secrets:: King of Pops Popsicles

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Hi everyone! It’s Nicole, Annette’s web manager and friend. While Annette is busy in Italy, I’m enjoying the dog days of summer in Atlanta and turning to Annette’s entertaining secrets for summer parties.

As you all know, Annette is the entertaining editor for Atlanta Magazine’s HOME. I always look forward to her stories in the magazine because they’re always filled with the best party ideas with the most fun people. This latest edition included the cool dudes behind King of Pops.

Throughout the colorful pages, the popsicle kings spill their secrets on their beloved treats including sharing a few recipes. Over the next few posts, we’ll be sharing those recipes here!

Up first? Farm Ginger Lemonade and Blackberry Honey Pops. YUM!

Farm Ginger Lemonade and Blackberry Honey Pops
serves 10

For the Farm Ginger Lemonade, you will need: 
– 2 3⁄4 cups water
– 5 1⁄2 tablespoons lemon juice
– 2 tablespoons ginger juice
– 2/3 cup, plus 2 teaspoons organic cane sugar
– Sea salt to taste

For the blackberry honey, you will need: 
– 1 cup water
– 1 pound (or a bit more) blackberries
– 1⁄4 cup honey
– 2 tablespoons lemon juice
– 1/8 teaspoon sea salt

To prepare:
Combine ingredients for Farm Ginger Lemonade pops and Blackberry Honey pops in separate pitchers; transfer each to ice pop molds. Freeze overnight. Enjoy two flavors from the King of Pops!

Image: King of Pops

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