Atlanta Magazine’s Home, Holiday Entertaining with Hudson|Grace 2018

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As you all know, I take great pleasure in my role working for Atlanta Magazine’s Home as the entertaining editor. This creative endeavor is always filled with great food, fun hosts and interesting guests, but mainly it gives me the opportunity to shine a light on folks I love in Atlanta and places that are worth paying a visit.

I try very hard to pick hosts that have a point of view on entertaining, food cocktails or a particular expertise at throwing parties. The holiday entertaining feature is one of my favorites to produce since it celebrates the period from Thanksgiving to the New Year. This year our hosts were the co-founders of one of the best of the best specialty stores in Atlanta on the Westside, Hudson | Grace.

The store is located at Westside Provisions and has everything from great hostess gifts to all the accessories you would need to host the perfect party. Monelle and her business partner Gary have pitch perfect taste. As you can imagine ,it was a breeze producing this soiree. Have look at the beautiful party we celebrated together in the winter issue. Pick up a copy on newsstands now!

xx Annette

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Easy Appetizer:: Salami Puffs

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The summer issue of Atlanta Magazine’s HOME had so many fantastic appetizers for throwing your own backyard Italian apperitivo party. We sipped on spritzes and noshed on nibbles like olives. Today, I’m sharing another fabulous recipe from the party: salami puffs.

This easy appetizer pulls together in no time. While I’m not necessarily a football gal, I know many of you are getting ready for tailgating. This would be the perfect addition. Think of it as pigs-in-a-blanket’s chic older sister…but better!

The recipe calls for cream cheese which is always a winner. Fun fact: in Italy, cream cheese is simply called “Philadelphia.”

Salami Puffs
serves 12

You will need:
– 12 slices Genova salami slices cut in half
– 1 sheet puff pastry
– ½ cup cream cheese

To prepare:

Preheat oven to 400 degrees F.

Thaw the puff pastry, and unroll on a board covered in parchment paper. With
a rolling pin, roll the pastry into a 12-by-12-inch square. Then, spread the cream cheese on top of the puff pastry. Cut the pastry with a sharp knife into 3-by-3-inch squares. Place a salami half on top of each pastry square, then fold corners of the square together over the salami until they meet in the center, forming a small pouch. Place on a baking sheet, and bake for 15 minutes until golden brown. Serve at room temperature.

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Wedding Workshop and Weddings at La Fortezza

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As you might have seen on IG stories, last month we hosted a wedding workshop. It was amazing. Kim Vasil of August designs lead the group, and the images are fantastic.

We had Hanna and Megan as part of the dream team. Hannah is an amazing hair and make up artist, and our Megan, from Pictory Productions, captured everything on video and was kind enough to do some photography as well since our photography instructor pulled out last minute. I love that I have such amazing pros around me that rally for the cause. It was an all hands on deck week with Sharon Fisher, from Sharon Fisher Events, assisting us with anything that we wanted and being an over all consultant on all things bridal.

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As we hone our wedding skills, I am hopeful that with the help of Lisa Redgrave of Hitched in Italy, and Eliza Honey as staff florist, we will pull off the most magical weddings.

Big news: Kim Vasil will be joining the team as our American liaison to weddings here at La Fortezza. She will team up with Lisa Redgrave, our on site consultant, to produce unique and bohemian weddings for very special brides and grooms. Our location is something very special, rustic, artistic and curated for the creative bride. I know with the addition of Kim’s expertise, we will make our weddings one of a kind. Please feel free to contact her or Lisa for more information.

In the meantime we will be working on making La Fortezza the perfect destination wedding location for small bespoke weddings.

We will host only 2 weddings per year. We already have 1 booked for 2019, so there is only 1 wedding left…will it be yours? Of course feel free to email me annette@annettejosephstyle.com

xx Annette

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Sunday Supper: Fireside Paella

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A few years ago, I hosted a paella party and photo shoot for Atlanta Magazine’s Home it was actually the first feature in the reintroduced version of the magazine.It was a fabulous evening where I pulled together my colorful and delicious fireside paella recipe. I prepared it over an open flame, and it was such a wonder to see it come together in front of the guests eyes.

Paella is a wonderful way to entertain guests while providing them with a delicious meal. Make this on a warm, spring Sunday afternoon and enjoy it with friends and family. Time to make the Paella.

Annette’s Fireside Paella

You will need:

– 8 bone-in, skin-on chicken thighs
– 1/3 cup olive oil
– 1 tablespoons paprika
– Coarse salt and freshly ground black pepper
– 1 cup crushed tomatoes
– 1 red bell pepper, cut into quarters, stemmed, seeded, and ribs removed
– 1 green bell pepper, cut into quarters, stemmed, seeded, and ribs removed
– 2 tablespoons saffron + 2 cups warm water
– 6 cups homemade or store-bought chicken stock
– 1 pounds chorizo cut into 3 inch pieces
– 2 cups pounds haricots verts trimmed and cut into 1 1/2-inch pieces
– ½ onion chopped
– 4 cloves finely chopped garlic
– 1 pound pounds calamari, cleaned and cut crosswise into 1/2-inch rings
– 16 jumbo shrimp, peeled and deveined
– 1 dozen littleneck clams, scrubbed
– 1 dozen mussels, scrubbed
– 4 cups *Bomba rice
– 1/2 package frozen lima beans
– 2 cups fresh or frozen peas
– 2 freshly squeezed lemons

To prepare:
Place chicken in a large bowl and add 1 tablespoon olive oil. Sprinkle chicken with paprika and 1/2 teaspoon salt; turn chicken to coat. Cover chicken and let marinate, refrigerated, at least 4 hours and up to overnight.

Cut peppers crosswise into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron. Add saffron mixture to a medium bowl and add 2 cups water. Whisk until well combined; set aside.

If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 1 to 2 seconds, you have high heat and are ready to cook. Alternatively, you can cook the paella on a stove over high heat.

Place a 20-inch paella pan with 3-inch sides over desired heat source. Coat the bottom of the pan with olive oil and heat, until pan is very hot, about 5 minutes. Add chicken thighs and cook, turning, until golden brown on all sides, about 8 minutes. Add sausage and cook, turning, until browned, about 3 minutes then pull from the pan and set aside.

Put onions, garlic, into the pan sauté until transparent and caramelized. Add rice and saffron water to onion garlic mixture, stir to coat, cook about 1 minute. Add 3 cups of stock and bring to a boil.  Add tomatoes, and haricots verts. Cook, stirring, about 2 minutes. Add chicken and sausages and add calamari, and shrimp, and cook, stirring, about 2 minutes more; add clams and mussels. Cook until rice is tender, about 15 minutes, adding more stock as necessary.

Add lima beans and peas and cook, until tender, about 3 minutes more. Season with salt and lemon juice; serve immediately.

* Bomba Rice is a specialty Spanish Rice

xx Annette

Photos by Nicole Letts 

Sara Dorio

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Announcement: Fall 2018 Workshops in the Italian Countryside

It is with great pleasure I announce the Fall 2018 workshop roster. Join us next year for our most exciting workshop series to date. Come along!

It is with great pleasure I announce the Fall 2018 workshop roster.

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In September:

Domenica-Marchetti-533x800 We have some amazing workshops to offer next fall. Join us for Preserving Workshop with author of the book, Preserving Italy. Acclaimed Italian cookbook author, Domenica Marchetti, will be the instructor for our first ever workshop on canning and preserving in the Italian tradition. Italians are masters at the art of preserving the bounty of the seasons – summer’s tomatoes and zucchini; September’s peppers and figs; winter’s citrus. Domenica has meticulously documented the recipes and techniques of Italian food artisans in her book, Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions. During this one-of-a-kind workshop, we will spend five days in the glorious Tuscan countryside harvesting fruit and vegetables from La Fortezza’s own organic garden and transforming them into jams, pickles, and other preserved foods. We will also hit the road and visit Parma for more culinary inspiration and ingredients (think Parmigiano-Reggiano and balsamic vinegar. And we’ll meet a local food artisan who makes chestnut honey.

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We will also have Abstract Painting lead by Steve McKenzie. A nationally known abstract painter, this workshop will teach you techniques to intuitively paint abstraction, discover your inner creative voice and transfer that energy to the canvas. This creative retreat includes a multitude of excursions to local museums to study art and discuss how classic renaissance art can inform your abstractions. Steve will be teaching in the visual splendor of The Fortress’s expansive studio located on the grounds in an old stone barn, and the surrounding Tuscan landscape. Steve will guide your painting experience to reflect the juxtaposition of the beauty you observe with an abstract interpretation. In addition, the class will discuss the principles of painting and how to use them in your work. Time will also be spent merging your artwork and your social media. You will expand your artistic horizons in one of the most inspiring places in the world, Italy.

In October:

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In October, join us for The Ultimate Food Photography and Food Styling Experience. We will be hosting one of my mentors, amazing food stylist, culinary guru and professional cookbook photographer and food writer, Angie Mosier. Her work has been seen in Food & Wine, Town and Country, The New York Times, Southern Living, Atlanta Magazine, Atlanta Homes and Lifestyles, and Garden and Gun. Her essays on Southern cakes, pies and traditional meals can be read in The New Encyclopedia of Southern Culture.  She has collaborated with cookbook and craft authors such as John T. Edge, Matt Lee and Ted Lee, Virginia Willis, Natalie Chanin, and the Southern Foodways Alliance.  Angie is honored to have worked as co-author and photographer on Chef Eric Ripert’s most recent book, Avec Eric, as well as photography for John T. Edge’s, The Truck Food Cookbook, Kevin Gillespie’s book, Fire in My Belly, and John Currence’s book, Pickles, Pigs and Whiskey.

We are still working on details, but if you would like to work with a food styling legend, this is this is the workshop for you. Dates will be announced next month. Feel free to email me to get on the list I have a feeling this will sell out fast annette@annettejosephstyle.com. 

One more thing: in September, check out Canadian Stylist and Culinary Expert Marisa Curatolo. She will be here at La Fortezza conducting her first ever Italian Culinary Retreat. She will be your guide alongside local experts. Cook with the finest produce, frequent antique markets, and savor the Italian country lifestyle.

Please feel free to email any questions I look forward to hosting everyone next fall. xx

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