Archive for October, 2008

Food Network’s #1 Kitchen Crew

My first round of being in charge of the kitchen…big shoes to fill, 1 new person and one who had not been back in the saddle for awhile. It couldn’t have gone more smoothly. This group rocks and I am proud to have worked with them for nearly 12 hours a day for the past two weeks…only wishing it was more like 8 hours a day. Here’s to the best damn kitchen crew on The Food Network. (Note picture taken after two long weeks with only one person having a makeup artist at her disposal and waiting on Vera to apply new lipstick)

First Row: Paula (host and pleasure), Maureen (food stylist back in the saddle and riding beautifully), Vera (food stylist extraordinaire)

Second Row: Matt (On Set Culinary Assist. and master of all phone based video games during taping), Me (Exhausted Head Food Stylist), Martha (Amazing Assistant Food Stylist), Sara (Rookie Food Stylist)

Not on this shoot, but missed: Brianna, Phil and Lynn

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Paula’s Best Dishes

Fab Savannah locals Jaime and Becky had a get together at their home for the crew of this #1 Food Network Show. The crew comes from all over the United States to work on the show, and you become a family for the weeks you are together. Wrapping up today makes me happy and sad to see people leave. It was a fun, crazy, boring, shitty, cold and an absolutely fabulous week. I’m honored to work and be in their presence. Until next time.

Courtney, Jaime, Brandon, Aimee and Sara

Missing: Courtney, Jaime, Brandon, Aimee, Sara, William, Thomas and the sweet sound guy who's name I never remember

Albert Pujols

Being from the St. Louis area and a die hard Cardinal’s fan, who would have thought I would get to meet and work with an MVP on a cooking show in Savannah, GA.  God is great.

Wardrobe food stylist and MVP's own, background supplied by Food Network Host

Wardrobe food stylist and MVP's own. Backdrop supplied by Food Network host

Can I get a WHAT WHAT from the senior section!

On a recent visit to Savannah, Peggy (my wonderful mother-n-law and friend) exercised her first amendment right (with a little pushing from the camera operator and peanut gallery)

Actor's own

Wardrobe: Actor's own

Thumbs up for gaz guzzling

Thumbs up for gas guzzling

Collards Night Out

Erik Boker is the fab photographer on this shoot I styled…subject collards….event: Summer Dinner Party

Naked and wet

Just stepping out of the shower

Summers' Camp

Summers' Style Camp

Party Dress

Summer Party Dress...minimal accessories....chic bacon hat

With 7 Orla Kiely bags you get egg rolls.

I fell in love with Orla Kiely years ago when she was designing paper products for the Tate and a line of hats for Harrods….long before I ever saw a hand bag, sweater or piece of luggage. My goal is to always have more Orla bags than Brangelina have kids. This is my latest acquisition. New wallet and cute around town bag…I’m not even usually drawn to green….this is the power of Orla.

Thank you Number 411 boutique in Savannah

Thank you Number 411 boutique in Savannah

PS For dinner I had egg rolls.

So, what DID you cook?

Just hours back in the states.. I’m on a cookbook shoot with my celebrity chef boss and she wanted to know what I cooked while I was in St. Tropez for the crew. Here you go Paula.

St. Tropez Food Journal
S/Y DARING
September 28, 2008- October 5, 2008

Sunday September 28, 2008
Breakfast: N.A.
Lunch: N.A.
Apps: N.A.
Dinner:
Mixed Green Salad with lemon vinaigrette
Penne Pasta with walnuts and asparagus and roasted chicken in a blue cheese sauce
Local bread for dipping
Mixed fruit Tart

Monday September 29, 2008
Breakfast:
Eggs scrambled with local chevre, basil and tomatoes
Cold cereal
Local Organic Yogurt with honey
Ripe local melons and strawberries
Juice and coffee and pain au chocolate
Lunch:
Sandwiches underway (ham and edam with a spicy Dijon on French)
Apps:
Brie with toasted baguette
Duck Mousse Pate
Nuts and Chips
Dinner: (alfresco for Steve’s Birthday Dinner)
Slow Roasted Leg of Lamb
Dauphinoise Potatoes
Local French cut green beans, steamed and sprinkled with Fleur de Sel
Dessert:
Triple Chocolate Espresso Cake with French Vanilla ice cream

Tuesday September 30, 2008
Breakfast:
Ham and Cheese Crepes
Chocolate Crepes
Cold Cereal
Toast and jam
Juice and coffee
Lunch:
Sandwiches underway (chicken sausage cooked on the grill and stuffed into a small baguette with Dijon mustard
Apps:
Fresh Guacamole and Chips (local Avocados)
Dinner:
Mixed Greens
Goat Cheese and Caramelize Onion Tart
Mussels Mariniere with Warm Bread for dipping
Mini Tropeziennes with a chocolate sauce

Wednesday October 1, 2008
Breakfast:
Blueberry Pancakes
Bacon
Cold Cereal with fruit
Juice and Coffee
Lunch:
Sandwiches underway (roasted chicken curry salad on baguette)
Apps:
Warm Brie and sliced Fresh Baguette
Cold Just picked Green Grapes
Dinner:
Balsamic Mushroom Soup
Tossed Green Salad
Steak Frites
Traditional French Chocolate Mousse

Thursday October 2, 2008
Breakfast:
Homemade Biscuits and Country Sausage Gravy
Sliced Oranges
Juice and coffee
Lunch:
Loaded Green Salad
Individual Ham and Chevre Pizzas
Sliced Pears
Meringue Cookies
Apps:
Herbs de Provence spiced chicken
Sampling of local Goat Cheese
Dinner:
Hearts of Romaine Salad
Risotto loaded with fresh local shrimp
Lemon Sorbet with a Raspberry Coulis and tuile cookie

Friday October 3, 2008
Breakfast:
Grand Marnier laced brioche French toast casserole with warm Maple syrup
Sliced Strawberries and kiwi
Fresh Orange slices
Cold cereal
Juice and coffee
Lunch:
Sandwiches Underway (Just pulled chicken and pesto on baguette)
Apps:
Sampling of local cheeses
Dinner:
Baja Fish Tacos or Steak Tacos with a variety of fresh toppings
*Grilled Pineapple Salsa
*Guacamole
*Diced Tomato
*Crème Fraiche/Salsa mix
*Shredded lettuce
*Thinly Shredded Cheese
*Fresh Limes

Saturday October 4, 2008
Breakfast:
Scrambled Eggs with Cheese and Pineapple Salsa on the side
Panettone
Sliced Fresh Fruit
Cold Cereal
Juice, Coffee
Lunch:
Sandwiches Underway (Yeast Bread Rounds sliced and loaded with Roasted Red
Peppers, ham, prosciutto, salami, cheese and garlic aioli)
Dinner:
Heavy Apps and Alcohol
*Escargot
*Herbs de Provence rubbed chicken
*Duck Mousse
*Sampling of Warm and cold cheeses
*Figs with Gorgonzola, wrapped in Prosciutto heated and served with a balsamic reduction
*Nuts, Fresh Grapes
*Guacamole and Tortilla Chips