lemon olive oil cake with apricots and rosemary
This cake was so delcious; dense, slightly sweet, and bursting with the flavor of fresh apricots. The recipe is on Bella Eats!
beyond the flavor | maria, mark, + ian
I've been delinquient in showing our last couple of Beyond the Flavor posts over here on AHPhoto! Meet Maria, of Charlottesville Cupcake, and feast your eyes on her delicious bruschetta! And then meet Mark + Ian of L'etoile, and check out the beautiful dishes they prepared for us. We've been busy!
beyond the flavor | joel + erica from free union grass farm
We have a new post on Beyond the Flavor this morning! Joel and Erica from Free Union Grass Farm, with that AMAZING fried chicken!
beyond the flavor | justin hershey
We have a new post up on Beyond the Flavor this morning...Justin Hershey from Zinc with Foie Gras and Pork Belly. Yes, I tasted it and yes, it was delicious. Enjoy!
Also, for more of Justin's work, check out this post from last May at Zinc. His food is so beautiful.
our new favorite breakfast
Did you see this recipe for cornmeal pancakes on bella eats last week? I meant to post it here, prior to your long Labor Day weekend, but it somehow slipped my mind... I hope you'll enjoy it this weekend instead!
pizza + pasta + sandwiches oh my! | mona lisa pasta
A continuation of my work with Mona Lisa Pasta (remember ravioli day?), I bring you a behind-the-scenes view of pizza and sandwich-making from one of the best lunch spots in town. Seriously...have you stopped in for a Val d'Aosta sandwich or a slice of their daily pizza?!? So delicious. Definitely our go-to lunch locale these days, especially when you're looking for something quick to take away with you.
After this session Jim sent me home with a variety of pastas and sauces, which I prepared and photographed in my studio. And then ate...over multiple days...of course.
Enjoy! And then make a date to visit this fabulous shop.
PS: these images will be used for the rebranding and new website of Mona Lisa Pasta, coming soon. For a preview, check out designer Matt Thomas's website.
ravioli | mona lisa pasta
I am currently working on a fun project with Matt Thomas for Mona Lisa Pasta in Charlottesville. For a few weeks I will be documenting back-of-house activities as the staff makes fresh pasta, pizzas, and sauce. Matt has rebranded the company (you can see his fabulous new logo and label designs on his site) and will be launching a new website for Mona Lisa in the coming months.
Here are a few shots from behind-the-scenes on ravioli day!
NOLA seafood boil | charlottesville food photographer
last friday brian came home with a dozen oysters, 4 pounds of live crawfish, and 6 live blue crabs from anderson carriage food house. thank goodness we have friends who like to eat as much as we do!
this time of year always leaves me nostalgic for new orleans...we were married there 5 years ago on april 28th! this meal with friends was the next best thing to being in our favorite city.
xoxo.
swedish visiting cake | charlottesville food photographer
the perfect, quick and simple cake that each of you should have in your repertoire! recipe over at bella eats.
blackened redfish
happy friday, friends! I hope you've had a pleasant week, despite the not-so-spring weather we had in charlottesville. my birthday was tuesday, and my gift from brian was a set of beautiful cast iron pans. we had to break them in, of course, and the most obvious choice for us was chef paul prudhomme's famous blackened redfish. i am working on a new orleans taco recipe for bella eats which isn't quite perfected yet, but as soon as it is, i'll be sharing!
have a wonderful weekend...will I see you at the charlottesville city market tomorrow morning?!?
spring is just around the corner...
...time for all of you chefs, restaurants, bakeries, groceries, caterers, and all other foodies to start thinking about your Spring marketing materials! Lucky for you, AHPhoto is running a special for the month of February. Book a culinary session before 02.28 for 10% off of your session fee! The session can be scheduled for any time this year, but requires a 50% deposit to reserve the date.
I look forward to hearing from you!
