Back home from Block

Arrived back home in Savannah at 0500 this morning.  8 days of feeding the pallets of 12-14 crew and racer chasers (I include myself very loosely in the latter category).  Another great time with the crew of this yacht racing program called “DARING”.  It is a joy to cook for this group of sailors and sailor lovers and cousins of sailor lovers and questionably sailor cousin lovers….nuf said.  The owner, John and his wife Katrina, along with their captain Jim run a top of the line program and I feel blessed to be included in it.  It was nice to skip away from the sweltering heat of Savannah to go to the rainy, foggy, chilly conditions of Block Island, RI for this years Storm Trysail Club Block Island Race Week XXIII sponsored by Rolex….Okay, I’m lying the weather was dismal, but the living was HOT!  Below are a few images from the week.  I wish I had gotten one of the entire crew before they left.  The team finished in the top third of their class and took home two pieces of hardware.  For all my foodie following people, I included a small dinner journal…I can’t remember what I made for every meal.  This will have to do.  Until next time Daring…stay on second.

Daring...being daring at the starting line

The Daring crew's home on Block Island...as always top shelf.

"The Driver" enjoying the 10 minutes of sun that week

My home all week...The IKEA kitchen with a sweet Thermador range...a place where Carl repeatedly practiced bad kitchen etiquette and "close walked" behind me when I was using a dull knife

Looking into the kitchen

Looking out from the kitchen (sorry sailors, this is a food blog afterall...I gave you that first picture)

In the middle of setting a simple table...only seated 10 usually 2 had to sit in the "Galley Cafe"

The apricots were perfect...sweet with a bit of tooth. I stuffed them with blue cheese and broiled them for a minute. Topped with a toasted walnut. A great simple appetizer.

Tom Armstrong...arriving back at the house seconds in front of the Peloton each day

The Peloton...DAVID and...

PAM

The crew that was left on the last night...out at the Yellow Kittens Tavern

Me, Craig from Avalanche and the creepy ceramic elephant man overall regatta winner trophy....Excuse me race committee guy...can I exchange this for a Rolex?

The final sunset on the last day of the Regatta....a perfect ending.

For the foodies…this is the dinner menu from the week.  I don’t even remember the breakfasts, lunches and apps.  With just under 350 individual meals and apps. served by me alone,  I couldn’t get too adventurous. I just tried to keep it fresh, flavorful and simple.

Saturday June 20, 2009

Sea Scallops sauteed and served with a salad of local micro greens and a Bing Cherry Salsa.

Dessert:  Southern Peach Cobbler with Vanilla Bean Ice Cream

Sunday June 21, 2009

Watermelon Wedge Salad, Spicy Chipotle Jalapeno Cornbread, Timothy’s Kentucky Chicken Chili

Dessert:  Triple Chocolate Cupcakes with Old Fashioned Butter Cream Frosting

Monday June 22, 2009

Mashed Potatoes with pan roasted garlic, Asparagus spears sprinkled with Fleur de Sel, Roasted Tenderloin of Pork with a Balsamic Blackberry Sauce

Dessert:  Just from the oven Chewy Ginger Cookies

Tuesday June 23, 2009

Cornbread Panzanella Salad, Raw Corn and Radish Salad, Lemon Rosemary Organic Roasting Hens

Dessert:  Lemon Blueberry Pies

Wednesday June 24, 2009

Organic Salad of Roasted Beets, goat cheese, candied pecans and mixed greens with a light lemon vinaigrette, Fresh Wild Caught Lobster Mac and Cheese

Dessert:  Boca Negra (flourless rich chocolate cake) with Vanilla Bean Ice Cream

Thursday June 25, 2009

Tortilla Soup, Chipotle  Spiced Fresh Shrimp and Flank Steak Soft Taco Bar

Dessert:  Tres Leches Cake

Friday June 26, 2009

Fresh Peach and Feta Salad, Homemade Pizzas:  Pesto and Shrimp, Chicken Sausage and Prosciutto, Margherita

Dessert:  Chocolate Chip Cookies

Thank you again Daring crew for your sense of humor:  John, Katrina, Jim, Pam, Tom, Dave, David, Martha, Gonzo, Preston, Carl, Josh, Zoe, Jill and Virgina

Peace

Trash Talk

I am always on the hunt for cool containers I know will photograph well with food in them.  I just spotted this Hobnail Opalescent 4 footed sugar bowl from 1886 recently on ebay ($9.99).  It was missing it’s lid, but in perfect condition.  I love the color, texture and the fact that it is antique yet very modern.  I’m sure you will see it soon in a photograph near you.  For now it is a sweet vase in my home.  Like the blue hobnail, I am a HUGE fan of white.  I picked up this white sugar bowl (again missing the lid) in Herman, Missouri when I was junking with my mom and dad ($2.50).  I used it in a beautiful and simple photograph for Paula Deen’s cheese straws on pauladeen.com.  Also, in her cousin Johnnie Gabriel’s cookbook, Cooking in the South.  Finally, I am in love with globes.  I guess because I have traveled so much for work on boats, but I think it is based in my past since I was always dreaming of exotic places to go when I was a little girl in Missouri.  I spotted this 1970’s era schoolroom globe at Habersham Antique’s Market in Savannah and love how it looks as a centerpiece on our dining room table.

1886 Hobnail Dark Blue Opalescent Glass sugar bowl from LaBelle Glass Company

It's a vase

Paula Deen Cheese Straws seen on pauladeen.com

Same dish used in the cookbook "Cooking in the South" by Johnnie Gabriel. Grits with Pancetta

Globe Trotter spin with the globe

Globe as a centerpiece

Danger and the Disco Ball

I LOVE Christopher Danger Mendrala…yes Danger is his middle name.  Christopher is a Production Coordinator that I have been fortunate enough to work with on many projects.  He is quiet, at least around me, funny, super organized and as you can tell from the Disco Ball in the photos…very observant.  Christopher was a guest at my home recently for a party celebrating the 30th birthday of the associate producer on a certain Food Network show.  He must have observed my diminutive and pathetic disco ball collection on an “art landing” at our house, because he brought me the mother of all disco balls last week.  I love the ball and the magical reflections it makes in our stairwell at certain times of the day.  When I look at it I will think of Danger…the good Danger.  Thank you Christopher for you and all you do for me to help make my job even more of a pleasure.

The Dangerous time of the day when all things are magical. Note: The "S" is a wonderful find from the warehouse at The Greenbrier circa Dorothy Draper

Is it two Peter Keil paintings or three...I can't tell...one seems to be drinking

Christopher IS magical...look what he just blew out of his nose...

Zebra or Leopard?

I picked up these two “kashware” throws at a spa in Taos, NM.  Had never heard of the brand before.  They are so soft, chic and are said to wash up like new.  I can’t decide whether to use the zebra or leopard in the living room.  Thoughts?

Zebra Choice

Leopard Choice

Top Chef Masters…my vote

We were lucky enough to have Bravo TV’s new show Top Chef Masters’ contestant John Besh as a guest recently on Paula’s Best Dishes.  Ladies…John Besh is DREAMY.  Gentlemen…John’s wife is equally delicious!  We had such a fun time with them and they were both so gracious.  Not every guest appreciates the humor of this crew, star and me…the unflappable and “colorful” head food stylist.  I filled them in on the gossip of this wonderful town we live in, and they compared it to the gossip of their town…New Orleans.   All sounded deliciously the same!!! Loves!   Chef Besh made an amazing and simple dish that we all devoured.  Busters and Grits.  Which translates to fried softshell crabs with mascarpone grits and a rich crab pan sauce.  I have to give my wonderful food stylist Lynne Calamia her big props for rocking out one kick ass crab stock for the sauce and putting the remaining stock in a jar labled for me!  J’adore Lynne.  I can’t speak for everyone on the set of PBD, but my vote goes to Chef John Besh for Top Chef Master!

The Culinary Crew of Paula's Best Dishes and dreamy guest Chef John Besh

Above image is Chef John Besh’s Busters and Grits.  Image shot by Chia Chong and styled by yours truly for a possible magazine cover.

Moving up the coast

Family in Rancho Cucamonga…Food in Santa Barbara.

Peggy and Andrew...cocks and Guacs

Andrew and just a couple of the birds under the big top

Josh, Don...one half of the best hosts ever and Leslie smiling

Outing to the Huntington Library

Gainsboroughs

Cat that thinks it's a dog (the ONLY reason I took a photo)

Finally…brunch around the corner from Oprah’s house in Montecito.  I don’t know what was better…the food…drink…or seeing Gayle working the Sunday morning gate house shift.

CAVA Rocked.  Thank you for great service and UHmazing food.      http://www.cavarestaurant.com

The blood of Jesus... with an "H"

California Catch Up

I regret to inform you that I have not blogged in two months…I hope that you don’t regret that I have started again.  I’ll try and catch you up….first stop California.   Inspiration and family found.  Patience nearly lost.

Leaving Dana Point for a day of yachting...Josh going to the dark side on a motor yacht

Yacht Captain and United Airlines Captain...which is which?

Sea Lions

Terri, Josh and the Pinatas

Kaley and Camille

Mexican Herbage

Mexican Brioche

How many people does it take to make a Cake Ball look pretty?

I love working with everyone at Omni Studio.  It feels like home everytime I arrive.  No, I don’t think I could live in Birmingham, but if I did I would want Lisa and Tony from Omni as my next door neighbors.  Some shots from a recent shoot for B. Lloyds Nuts and Smithfield Foods.  Nuts and Pork…what’s not to like….couldn’t stop eating the red velvet cake balls.

Lisa...the hotest and most talented mom in Birmingham

Tony Rodeo...the guy that really makes the magic happen on the screen...and looks hot in a dress

Props ready for food

Debby...stylish author and prop stylist

The bosses...Terra/account rep and amazing pregnant yogi...Danielle/newly married talented art director who for some reason can't stop smiling

Making cake balls

2009 the year of the cake ball

Obviously it takes a mac and a skewer to make a cake ball

The Star!

Sara Kuszak

I dropped a tear in the ocean.  The day I find it is the day I will stop missing you.

Beautiful Sara in the green sweater

The New First Lady and me

I was fortunate enough a few months ago to work with our new first lady.  I was walking her through the recipes she would be cooking with my wonderful boss, Paula Deen.  It was a special and crazy day.  Luckily one of the cameramen kept their camera rolling during the set up.  I won’t bore you with the entire thing, here are just a couple of grainy stills taken from the tape and a few things I remember about Michelle Obama and that day.

*Like Princess Diana (me shamelessly telling you I met her in Vail years ago) Michelle Obama is even more beautiful and stately in person.

*She’s TALL…I’m 5′7”…as you can see from the photo she is towering over me at 6′

*She was nervous…like they all are before they have to cook on camera…they don’t realize the director will cut a ton of times and they don’t have to memorize anything no matter how many times you tell them.

*She insisted on using Purell to wash her hands and not the clean towel I had supplied Paula

*Her staff was young,cute, full of energy and gracious

*Secret Service wanted to get their photos taken with Paula

*The place was a zoo with GMA, Inside Edition, Secret Service, Bomb detection dogs and a ton of cameras when it was supposed to be a closed set, our camera men could barely move around to get what they needed for the show.

*After seeing all of the hard work that goes into two simple cooking segments, she stopped on her way out and thanked me personally…I’ll consider that a job perk.

Me 5'7'' short....

Pointing to the deep fryer...not fencing.