NATURAL LIGHT & NATURAL FOOD photography workshop- Summer 2010
As the world of photography grows increasingly technical, from high resolution megapixels to sophisticated processing software, I asked my friend Tim Clinch, professional food photographer, just how does he make the beautiful pictures he takes a Camont look so natural, so true? Look at this cutting board of charcuterie and radishes from the potager. shot on my terrace table, under the dappled light of the grape vines, Tim captures the texture and tastes of my Gascon Kitchen like... Read More
10 things I love about Gascon winter food.
time to cook cook cook a really roaring fire in the ancient 2-meter wide cheminĂ©e kicking out lots of BTUs long simmering braised cuts of good farm raised meat like shoulder, neck and shank bay, thyme and parsley perfuming a simmering wine sauce for civet local red wine like Elian DaRoz’s Chant Coucou guilt free bowls of steaming spicy hot chocolate tiny marble-sized brussel sprouts, as sweet as sugar drops steamed and rolled in salted butter a desire to share hot food... Read More
My Gascon Kitchen- Four Seasons of French Food
Days run together between frosty mornings and fattening buds. Winter becomes a memory; Spring a promise. 2010 began with a convivial DUCKFEST at Neal Foley’s Shaw Island farm where 15 curious and committed gastronomes admired, slaughtered, plucked, gutted, cooked, confited and ate their way through as many ducks over several meals- 15 ducks. The results? take a look here- on flickr. Next came a more intimate but no less intensive initiation to the art of the fatted duck-... Read More
