Tag Archives: Styling

Preserving Italy Workshop:: the slow food experience

E8F40B1B-D2FC-4E35-B8E9-294D4DD1F73E fullsizeoutput_6d3d Screen Shot 2019-09-10 at 7.48.54 AM Screen Shot 2019-09-14 at 7.24.39 AM Screen Shot 2019-09-14 at 7.11.42 AM Screen Shot 2019-09-14 at 7.13.36 AM Screen Shot 2019-09-14 at 7.17.42 AM Screen Shot 2019-09-14 at 7.18.17 AM Screen Shot 2019-09-10 at 7.55.51 AM

We just wrapped up the Slow Food Experience workshop, and I must say it was a wonderful experience not only for our attendees but for me too. We visited food artisans in the area and sampled local food like panigacci and chestnut fritters, and with the help of my foodie friends, I think we represented the region of the Lunigiana proudly.

There are so many interesting and different local foods here. It’s so different, in fcct, that I am writing my next cookbook about it (keep your eyes peeled for the La Fortezza Cookbook, due out in 2021). It is a region rich in history and food history with many kitchens born out of need and lack of funds; the “poor kitchen,” or as they call it, “cucina povere” was creative and inspired.

We made pasta with Chef Philip using jarred tomato sauce, (passata) from our kitchen garden tomatoes. We made grape jam with my friend and slow food ambassador, Giovanna, and sampled bread from the local bread maker Fabio

fullsizeoutput_6d60

We enjoyed chestnut fritters with chestnut honey and dined on all the products from around the area breakfast lunch and dinner, and of course many aperitivos…

This workshop will be available next year. All workshops for 2020 will post in November. We would love for you to join us and sample all the local food products and meet all the lovely people that work so hard to preserve the traditions of this beautiful region.

Screen Shot 2019-09-10 at 7.50.47 AM Screen Shot 2019-09-10 at 7.48.05 AM Screen Shot 2019-09-10 at 7.50.15 AM

Thanks to all the attended and we really loved meeting your eating with all of you. See you next year.x

Some imagery is from our team photographer Kate Blohm

All baking behind the scenes celebration Cocktail Italiano cookbook collection cooking how to be a stylist Instagram italian cooking italy Meet the Team Notes from Italy Personal photography photostyling photostyling like a pro renovation in italy secrets on how to become a stylist style lessons Style Pin the art of a party The Fortress tips from a stylist Travel Tuscany Uncategorized Workshops : Tags: , , , , , , , , , , , , , , ,

Easy Appetizer:: Fig and Goat Cheese Crostini

Esporao & Annette Joseph
If you’ve meandered through your local farmer’s market or grocery store recently, you might have noticed that we are officially in the thick of fig season. After you’ve made a fig tart and enjoyed fig jam, pick a few extra figs to make these crostinis.

This is a quick and easy appetizer for fig and goat cheese crostini that is a crowd-pleaser. I also love the idea of serving this as a light, unexpected dessert at the end of a meal. It’s a tried and true recipe perfect for any occasion.

Fig Goat Cheese Crostini
Serves 10

You will need:
– 20 small figs cut in half, lengthwise
– 1 loaf of French bread sliced into 1/2 in slices (makes about 20 slices)
– 1/2 cup olive oil
– 8 oz. soft artisan goat cheese, at room temperature
– 1/4 cup lemon honey
– 40 Marcona Almonds
– 1 teaspoon cracked pepper

To prepare:

Preheat the oven to 350 F

Crostini: Lay the bread slices on to a cookie sheet with a brush coat the top of the slices with olive oil. Bake for 10 minutes, or until the slices are golden brown. Cool the crostini.  Spread 2 tablespoons of goat cheese on the crostini, top with 2 half figs, and add 2 almonds on either side of the figs. Place on a platter and repeat with the rest of the crostinis.

Once all the crostinis are on the platter, drizzle with honey, and sprinkle with cracked pepper and serve.

All celebration Cocktail Italiano cookbook collection cooking dinner party Entertaining Fall Food fall menus Food styling Holiday Entertaining italian cooking Parties photography photostyling quick appetizers Recipes vegatarian food : Tags: , , , , , , , , , , , , , ,

Private Retreats at La Fortezza Workshops

Screen Shot 2019-07-15 at 6.16.43 AM

Ciao everyone,

We’re gearing up for our next round of workshops. As always, I am excited to welcome everyone, but I am especially jazzed about spending time with our private retreat end of September.

What is a “Private Retreat” you might be asking yourself? Well, a private retreat is just that. It is a retreat put together by a host or organizer, for a private group of friends or co-workers. We offer activity focused vacations or corporate retreats in Italy that include all aspects of our unique Tuscan location. Activities like shopping, art, food and cooking lessons, exploring local food artisans from the region of the Lunigiana, Liguria and Emilia Romagna. With 30 years as a producer, I can tell you with confidence we can facilitate any type of cultural experience. La Fortezza offers yoga, wine tasting, truffle hunting, foraging in the kitchen garden, horseback riding, hiking, cooking lessons, shopping for antiques or at local markets like Forte Dei Marmi, chic beach clubs, lingering lunches at a family-owned village, boat rides, styling lessons, social media tutorials, and outdoor movies on the terrace.

fullsizeoutput_66e9 IMG_7854 fullsizeoutput_5abf

We are ready to help you enjoy your time in Italy in our bohemian monastic styled guest quarters.

Screen Shot 2019-07-15 at 6.16.17 AM Screen Shot 2019-08-09 at 3.17.26 PM Screen Shot 2019-08-09 at 3.17.50 PM

Make pizza in our pizza oven…

fullsizeoutput_66a1

Harvest from our own vineyard and fruit orchards and kitchen garden, witness olive oil being pressed or wheat being milled.

IMG_3291 IMG_3314 fullsizeoutput_66e4

Are you ready to experience 5-star food from our amazing classically trained Chef Philip, take a cooking lesson or two in our commercial kitchen?

Screen Shot 2019-08-09 at 3.19.56 PM Screen Shot 2019-08-09 at 3.18.32 PM

and enjoy aperitivo and meals on our three beautiful terraces?

fullsizeoutput_681b 4F4F0890-50ED-414A-989F-CD6696E072FA Screen Shot 2019-08-09 at 3.19.31 PM fullsizeoutput_673e fullsizeoutput_57f0

If you’re ready we are taking bookings through the end of October 2019…

To book a private experience for 2020 email me annette@annettejosephstyle.com for pricing information, Private retreats are for 6-8 people. Gather your group and join us. La Fortezza is a special place to get in touch with your inner creative and to share it with your group. x

IMG_8729

 

All behind the scenes campari dream home Entertaining Food styling how to be a stylist Instagram italian cooking italy Meet the Team Notes from Italy Personal photography photostyling photostyling like a pro renovation in italy secrets on how to become a stylist style lessons Styling stylist tips The Fortress tips from a stylist Travel Tuscany Uncategorized Workshops : Tags: , , , , , , , , , , , , , ,

Recipe:: Hotdogs with Quick Pickled Veggies

Screen Shot 2019-06-24 at 12.20.15 PM Screen Shot 2019-06-24 at 12.21.17 PM Screen Shot 2019-06-24 at 12.20.04 PM

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

 

4th of July All Atlanta Magazine Home behind the scenes celebration cooking dinner party Entertaining Food styling grilling Holiday party tips photostyling producing Recipes style lessons Styling Uncategorized : Tags: , , , , , , , , , , , , , ,

Recipe:: Summer Lemonade

Screen Shot 2019-06-10 at 10.18.50 AM

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

All behind the scenes celebration cooking Entertaining Food styling Instagram Parties Party Accessories party tips photography photostyling Recipes spring desserts : Tags: , , , , , , , , , , , , ,