Tag Archives: Styling

Finished… Finito…All Done, the last photoshoot for La Fortezza Cookbook

A2E5EC76-FE38-42F2-AF09-2E8D972EA383

The Dapper David Loftus, photographer and fashion plate sipping the Rosé named for him.

3D0763D0-47CA-4EAD-AF36-8AEFC6A12B0D_1_201_a

Chef Leo, garnishing the local dish, in an authentic Lunigiana cast iron cooking vessel, called a testa.

ACBC50EF-E7C6-4763-AC44-F1C5916B0E0F

Me at my new bar, that was a delivery saga let’s just say I was happy it arrived and was in one piece.

Ciao everyone!  I can’t believe I am saying this, but I am done with La Fortezza Cookbook. The manuscript? Check,. The recipe testing? Check. Edits? Check. Photo-shoots per season? Check.

7CA9707E-786C-4145-9EC6-A48ADB56E643

La Fortezza, capture by David, his POV is perfection.   92DA59CE-8F04-440C-BA52-740073A6C28D_1_201_a

As you can imagine, shooting a seasonal cookbook in Italy has been a challenge. We had to cancel the very first shoot for the winter Chapter in February 2020. We were finally able to shoot the summer chapter August 2020, and with lots of restrictions and hurdles, we managed to shoot summer with me and my local chef Leo, then in October. I brought our workshop chef from the US which was no small feat. He, unfortunately, was going through some personal issues which did affect the quality of his work and the food which was another challenge on top of the other challenges was a lot for me to process. We soldiered on in March, hiring a new food stylist from England, the incredible Rosie Scott. All the while David Loftus, my photographer, was truly brilliant and consistent and created the most beautiful images. Rosie, our stylist from London, joined the team in March, along with our local chef Leo. We tackled the re-shoots from October’s shoot, as well as the new images for winter (yes, winter at the end of March. We lucked out with some unseasonably cold weather). Rosie and Leo knocked it out of the park. We had the crew back from London last week to shoot the final chapter, spring. With London lockdowns, endless covid 19 tests, daily temperature checks, travel restrictions, and tons of paperwork, we made it happen. My friend and superstar producer Barbara Pederzini was one of the reasons the shoot went so smoothly. She was my rock, to say the least.

856DB659-B194-43DB-A89F-F33092DB898A

Daily temperature checks, Rosie and Charlie doing their temperature checks.

5D048D27-D59A-4F4A-9EE3-E5997A9FA76B

With endless playlists, espressos, market runs, sunshine, heat, rain, and cold days, we had a great time. There were many many challenges, but I am beyond pleased with the recipes, and the images are outrageously gorgeous. This book, as we referred to it, will be “the most beautiful book in the world”. I am delighted that all of our local slow food purveyors’ stories are included, and the rich history of this little-known region of Italy, The Lunigiana, will be the star. I am proud and so excited to share it with all of you. Endless thank yous to David, Rosie, Leo, Barbara and of course, Charlie, Rosie’s lovely and helpful husband, who saved my ass driving to see the Shepherdess in Zeri…that’s another story for another time… dream team does not begin to describe this crew. Fin…xx

All before and after behind the scenes cookbook collection cooking Events Fivizzano Food styling italian cooking italy Meet the Team Notes from Italy Personal photography photostyling photostyling like a pro producing Recipes Styling stylist tips The Fortress Travel Tuscany Uncategorized Workshops : Tags: , , , , , , , , , , , , , , , ,

La Fortezza Cookbook, Winter photoshoot in the Spring

IMG_7511

Rosie Scott, our foodstylist, adding her final touches to the Chickpea Soup recipe on set

IMG_7528

Monitor showing the recipe for Bavette with Spicy Anchovy

Hi there. As you all know, I am working on my latest cookbook, La Fortezza Cookbook. It will be a cookbook based on my time here in the Lunigiana region in Italy. Obviously, this has been a challenging time to work on anything that involves a location.

We last shot the fall chapter in October of 2020 which was honestly less challenging. Now with all the rules, regulations, and protocols, it has been extra stressful. Our team is from London, so the lock-down in England postponed the shoot until last week.

I’ve been so worried since it is a seasonal book, and it is already full-on spring here, and we were shooting the winter chapter. But the gods smiled on us, and it felt like winter here last week: dark, grey and miserable. In all my of years of styling, I have never prayed for bad weather, but lucky for me my prayers were answered, and we managed to replicate winter to the fullest.

IMG_7532

David and Rosie needed a Covid Test for their flight back to London. It was quite easy.

Three out of 5 of us are fully vaccinated (including me), so it was easy to distance and much less stressful. Although we did not travel around as much to shoot the countryside this time or photograph portraits, it was really a nice week, even with all the extra precautions. Everyone had to get a Covid test to fly back to London, but even that was pretty seamless.

22676877-2960-41F8-BE7B-F148426EF79E

The best part of the shoot, which was not actually part of the shoot, was the delivery of David Loftus Rosé. I had been working on it all winter, and it finally arrived with a beautiful label designed by David himself. David loves a good rosé, so I asked him last fall during the harvest if he’d like to develop one with me. Of course, he was totally on board. It seemed fitting to name the wine for this Rosé enthusiast. What a thrill to have him taste it for the first time. We agree that it has definite notes of strawberry, and he even tasted vanilla. It’s bright, not sweet, and quite enjoyable. We will be enjoying many icy cold glasses, the way David likes it, at the pool this summer.

IMG_7543 IMG_7571

One more chapter to go which is spring. Then, we will be finished with the photography. La Fortezza Cookbook, Rizzoli NY, releases spring 2022. As you can imagine, there is plenty to do before it goes to the printer. I will never forget putting this book together in the middle of a pandemic. Who could forget?! Stay tuned for more BTS at the end of June with our fabulous crew. xx

All behind the scenes cooking Fall Food Food styling how to be a stylist italian cooking italy Lunigiana Meet the Team Notes from Italy Personal photography photostyling photostyling like a pro Recipes stylist tips The Fortress Travel Tuscany : Tags: , , , , , , , , , , , ,

Fireside Paella Party

0315_paella011_sdorio_oneuseonly

I have always been intrigued by cooking over an open fire. There’s nothing like burning wood to infuse every dish with a lovely smoky flavor. A few years ago, when I was the entertaining editor of Atlanta Magazine’s HOME, I hosted a fireside paella party that was featured in the magazine, and I thought that with people itching to get outdoors, it would be a great time to revive the recipe.

While paella is a labor-intensive dish, prep time accounts for most of the work, making the dish relatively easy for the host to assemble once guests arrive. I love giving even the most casual event an exotic flair. Low-slung tables on top of layered Moroccan rugs transported guests to another place. I gathered arty props, including golden Moorish lanterns with delicate filigree cutouts, to decorate the table. A collection of colorful Moroccan tea glasses with votives added twinkle, and for a pop of color, I snipped bright flower heads and scattered them down the table’s center. Hot pink peonies were especially dramatic.

0315_paella07_sdorio_oneuseonly 0315_paellaparty01_01_sdorio_oneuseonly-600x752

As the fire pit blazed and the sun went down, we sipped pink sangria and watched the flames lick the bubbling paella pan. If you are looking for an excuse to gather an intimate crowd without the fuss of a big meal, paella is your answer.

Annette’s Fireside Paella
Serves 8

You will need:
• 8 bone-in, skin-on chicken thighs
• Olive oil
• 1 tablespoon paprika
• Coarse salt and freshly ground black pepper
• 1 red bell pepper
• 1 green bell pepper
• 2 tablespoons saffron
• 1 pound chorizo, cut into 3-inch pieces
• ½ onion, chopped
• 4 cloves garlic, finely chopped
• 4 cups Bomba rice (a specialty Spanish rice)
• 6 cups chicken stock
• 1 cup crushed tomatoes
• 2 cups haricots verts, trimmed and cut into 1 ½-inch pieces
• 1 pound calamari, cleaned and cut crosswise into ½-inch rings
• 16 jumbo shrimp, peeled and deveined
• 1 dozen littleneck clams, scrubbed
• 1 dozen mussels, scrubbed
• ½ package frozen lima beans
• 2 cups fresh or frozen peas
• 2 lemons

To prepare:

Place chicken in a large bowl and add 1 tablespoon olive oil. Sprinkle chicken with paprika and ½ teaspoon salt; turn chicken to coat. Cover chicken and let marinate, refrigerated, at least 4 hours and up to overnight.

Remove stems, seeds, and ribs from peppers and cut into quarters. Cut quarters crosswise into ¼-inch strips; set aside.

Using a mortar and pestle, grind saffron. Put saffron mixture in a medium bowl and add 2 cups of warm water. Whisk until well combined; set aside.

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

Place a 20-inch paella pan with 3-inch sides over heat source. Coat bottom of 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. Remove chicken from pan and set aside. Add chorizo and cook, turning, until browned, about 3 minutes. Remove sausage from pan and set aside.

Add onions and garlic to pan, and saute until onions are caramelized.

Add rice and saffron water to onion-garlic mixture and stir to coat; cook about 1 minute. Add 3 cups of stock and bring to a boil. Add tomatoes, peppers, and haricots verts. Cook, stirring, about 2 minutes.

Add chicken, sausage, 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 freshly squeezed lemon juice; serve immediately.

Photography by Sarah Dorio

First appeared in Atlanta Magazine’s HOME

All Atlanta Magazine Home behind the scenes cooking dinner party Entertaining Events Food styling grilling Instagram photography photostyling photostyling like a pro Press producing Recipes Styling the art of a party : Tags: , , , , , , , , , , , , ,

Oysters with Lemon Mignonette

1215_bellafesta013_jmcdonald_oneuseonly

Hi Everyone! It’s Nicole, Annette’s web manager and friend, and I’m reviving a recipe from the archives for you today.

This past weekend, my husband and I took a quick road trip to Apalachicola, Florida. Once upon a time, Apalachicola Bay produced 90% of the state’s oysters and 10% of the oysters served across the country. Oyster farming in the area is currently on pause, but we were able to have an abundance of oysters from nearby waters several times throughout the weekend. They were fantastic.

I’ve never tried to shuck oysters on my own, but after this weekend and after digging up this recipe, I think I might have to give it a try. This recipe is from the archives of Atlanta Magazine’s Home.

 

It calls for fresh oysters from your local fish market and includes a fantastic recipe for a lemon mignonette, the tangy, vinegar alternative to cocktail sauce.

Oysters with Prosecco & Preserved Lemon Mignonette
24 oysters, 8 guests (3 per guest)

You will need:

– 2 cups coarse sea salt
– oysters, 2-3 per person*
– 1 tablespoon preserved lemon, finely minced
– 1 tablespoon shallots, finely minced
– 1 tablespoon champagne wine vinegar
– pinch of sugar
– Chervil leaves for garnish, optional
– salt

*Oysters available at your best local fish market; these are from Atlanta’s Star Provisions.

To prepare:

To make the mignonette, remove the pulp from the preserved lemons and rinse well to remove any excess salt. Mince the lemon finely, but leave enough texture for color. Mince the shallot and add to a bowl with the lemon. Add the vinegar, prosecco, sugar, and salt. Whisk until blended and refrigerate for at least 30 minutes before serving, so flavors can integrate.

To serve:

Mound 1/4 cup of sea salt on each salad plate. Carefully open the oysters, checking for any pieces of shell fragments. Arrange the oysters with the bottom shell intact on top of the salt. Top each oyster with the mignonette. Garnish with a small leaf of chervil.

Note* You can easily make your own preserved lemons, but they take time to mature before using. Bella Cucina makes preserved lemons which are available at select southeast Whole Foods stores. You can also substitute preserved lemons with chopped lemon zest if preserved lemons are not available in your area.

xx, Annette

Recipe: Alisa Barry

Photo credit: John McDonald

All behind the scenes cooking dinner party Entertaining Events Food styling my picks Parties Personal photography photostyling photostyling like a pro producing Recipes : Tags: , , , , , , , , , , , , , ,

William Abranowicz’s new book

Screen Shot 2021-02-02 at 9.54.42 AM

I couldn’t go this month without telling everyone about Bill Abranowicz’s new baby. Some of you already know that I adore him. He is one of the finest humans I know. Not only is he incredibly talented, but he has an enormous heart. Not only is he a fine photography instructor at La Fortezza Workshops, but he is also a social activist and uses his talents to spread his message. His latest endeavor is This Far and No Further, a book that documents the voting rights movement in America.

Beautifully captured this is a book that should live on your shelf.

Screen Shot 2021-02-02 at 10.19.22 AM

Screen Shot 2021-02-02 at 9.56.16 AM

I hope you pick up a copy and come to La Fortezza Photography Workshop with Bill in September. Spaces are going fast, and as I like to say, it’s worth the flight just to hear his lecture, and this year we will make sure he talks a bit about his new book. Bring your copy, and he’ll sign it for you. Congratulations Bill, it’s truly an honor and great pleasure to know you. x

Screen Shot 2021-02-02 at 9.56.28 AM

All Instagram interior design italy style lessons Styling The Fortress Travel Tuscany Uncategorized : Tags: , , , , , , , , , , , ,