recipes

B.T.S. - The Not Company Shoot

NotCo What a fun brand to work with! It was so exciting when they reached out to work together on shooting new photography and video for their NOT chicken patties and their brand new NOT MILK product line. The vibrant colors in the brand were used in the background as well as table settings. We had a variety of set options for the recipes we shot. Tiffany Schleigh food stylist created indulgent dishes for us to capture. There were a variety of recipes that used plant based cheese, yummy sauces, and layers of goodness. When I tried their chicken patties and nuggets I coulnd’t belive it wasn’t actual chicken! They were so good!!

Along with the creative team we were able to work with the super talented kid model Miles @milesandre_14 He had fun expressions and excitement with each dish as well as the NOT MILK Chocolate Milk and regular Milk products. So much fun tossing things in the air.

We got to work with one of my favorite studios, Space28. We were able to shoot table top imagery as well as use their kitchen to shoot other dishes and Milk drinks.

Can’t wait to see all the shots out in the wild. You can find their products at a variety of stores like Whole Foods, and Giant Food Stores.

Stills - Beyond Meat Commercial Shoot

This was a really fun shoot in Los Angeles at the end of the summer. I got to work with the best, Chuck Studios from Amsterdam and my favorite Table Top Director Olaf van Gerwen. Food really does get famous here. It was a real treat to be with a fun, creative team. Olaf was capturing the beautiful video work with food stylist Joseph Celis. After the scenes were wrapped I came onto set to work with the stylist, and models to capture various stills of the Beyond Meat Product and the recipe that went with it. It was great to capture the natural moments and real expressions of the talent. Of course we highlighted the food and showed how appetizing it was! It was a really great product to work with. The Beyond Team was there for the shoot and loved everything we were able to capture for them. It was a busy 2 days at the various spots on location. We captured a back to school scene, friends at their apartment, and a outdoor BBQ scene. It really takes a village to get these projects off the ground. I’m so glad I was able to be apart of it! You can see the work out now.

Go buy Beyond Meat, it is soo good!!

B.T.S. Campbell's Photo Shoot

Growing up there were some brands you just dream of working with. Having the opportunity to work with Campbell’s came true! Lisa Russell brought me on as the photographer for this project. We had the opportunity to work with their snack division on some social content photography. This was so fun putting together stop motion and recipe photos. We got to work with The Snack Factory and Synders Pretzels. The recipes were great for upcoming holidays and the stop motion pieces were a playful way to use the brands. The photography had punchy color and light. Propping was great and helped elevate the brands. The Campbell’s team was very hands on and made the whole production run smoothly. In the end we walked away with great photography for them.

Can’t wait to see the images out!

Felicia Perretti is a commercial food and beverage photographer and director based in New York City. She works nationally with food and beverage clients in advertising, packaging, editorial, and video. She has worked with food and drink in all shapes and knows how to craft the right team to get the job done! Her passion for food and beverage shine through on set as well as outside of work in her everyday life. Whether it’s trying new restaurants, traveling, or cooking with her husband Joe. Send her an email or give a call to discuss your next project, she would be more than happy to chat!

B.T.S. Clemens Food Group Campaign Photo Shoot

It was great to get a call from the Chicago office of The Food Group. It’s been a dream to work with these guys because we all share a true passion for food! We worked together on a B2B campaign for The Clemens Food Group showcasing a wide range of their quality pork products. The shoot consisted of 2 concepts over 2 days. The first day was to capture this large overhead scene of their raw pork products styled beautifully. Food stylist Nicole Twohy was perfect for the job. Her and her team in the kitchen brought out the prepped pieces while Kristine Trevino the prop stylist helped place them on the set. We had a layout to follow which was key to reference during the shoot.

The next day was fun; we got to create beautiful cooked pork recipes each plated uniquely for a table scene overhead as if you were dining at a restaurant. We had a hand model from Bella agency serving a platter into the top of the frame featuring juicy ribs, yum! Each recipe was carefully tested and chosen prior to the shoot so we knew which plating would work best and the colors all complimented each other. In the end we walked away with some great photos, couldn’t of done it without the team. Can’t wait to see these shots in the wild!

Felicia Perretti is a commercial food and beverage photographer and director based in New York City. She works nationally with food and beverage clients in advertising, packaging, editorial, and video. She has worked with food and drink in all shapes and knows how to craft the right team to get the job done! Her passion for food and beverage shine through on set as well as outside of work in her everyday life. Whether it’s trying new restaurants, traveling, or cooking with her husband Joe. Send her an email or give a call to discuss your next project, she would be more than happy to chat!

B.T.S. Photo Shoot Fine Cooking Magazine

Connecticut is a beautiful state and I’m so lucky to work with my client Fine Cooking Magazine there! That is also the home of Taunton Press where beautiful food stories are published. The team I get to work with is very passionate about food and cooking which makes the photo shoots all the better. I don’t always get to see my work in print so these projects have been really special to me. Also it’s great to work with the talented food stylists Nicole Twohy and Heather Meldrom! Pick up the latest copy of Fine Cooking today!

Felicia Perretti is a commercial food and beverage photographer and director based in New York City. She works nationally with food and beverage clients in advertising, packaging, editorial, and video. She has worked with food and drink in all shapes and knows how to craft the right team to get the job done! Her passion for food and beverage shine through on set as well as outside of work in her everyday life. Whether it’s trying new restaurants, traveling, or cooking with her husband Joe. Send her an email or give a call to discuss your next project, she would be more than happy to chat!

Photo Shoot Recap: Stevia In The Raw

    This was such a fun day and everything went smoothly. I can’t stress enough how important pre production to a photo shoot really is. The more planning, communicating with agency, client, and team the better the day will go. We finished our shoot on time if not a little early! Also it’s really nice when you have two amazing assistants on hand. This shoot for Stevia In The Raw was highlighting their newly designed packaging for print ads across many popular food magazines in addition some very tasty recipes using the product. The hero shot was really cool because we worked with Hinge; a 2D/3D animation studio in Portland that created a really cute gingerbread man character that they placed in my photograph for the final!
    For the recipes they were all amazing, but I think my personal favorite was the chocolate espresso pizzelles. The expresso buttercream sandwiched between the two pizzelles was so good! Luckily Lisa my stylist made extras, haha! Lisa did a fantastic job creating the other recipes as well. She made the gingerbread butterscotch trifle cups that created these beautiful layers. The grand finale recipe was the chocolate peppermint truffle tart. She had sourced spearmint leaves fresh from a garden that topped the tart so perfectly. It made it picture perfect! Make sure to keep an eye out for my Stevia In The Raw shots and take a minute to see our B.T.S. video.

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Something New! The Pictured Kitchen

This idea between myself and fiance Joe has been tossed around for awhile; In what capacity can we work together? We are both commercial photographers specializing in different fields people automatically would assume, "You guys should combine forces and work together!" That is not something we wanted to do. I run my business and have my clients and so does Joe. Ignoring the fact though that we are together and in the same business wasn't going to work forever. We have been able to meet on this idea of working on a blog together! We both have passions for food, drink, and travel and both of us touch on this personally and professionally so it seemed to be a good platform to get started!

After a long couple days of brainstorming we were able to come up with the very creative and catchy blog The Pictured Kitchen

This has been live for about a week and we have a supporting Instagram handle @thepicturedkitchen which we are excited to populate with our personal journeys, recipes, drink tips and tricks! If you have anything you would like to contribute or comment on we would love to hear from you.

info@thepicturedkitchen.com

 

Soft Pretzel Month! Recipe

TRIVIA ANSWER: B. BALDIES

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7-8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn and coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

3. Preheat oven to 450 degrees. Grease 2 baking sheets.

4. In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheet. Sprinkle with kosher salt.

5. Bake in preheated oven until browned, about 8 minutes.

Ingredients

4 teaspoons active dry yeast

1 teaspoon white sugar

1 1/4 cups warm water

5 cups all-purpose flour

1/2 cup white sugar

1 1/2 teaspoons salt

1 tablespoon vegetable oil

1/2 cup baking soda

4 cups hot water

1/4 cup kosher salt (for topping)

Happy Easter Weekend Recipe: Deviled Eggs

Happy Easter Weekend! It is very early this year, I almost forgot about it :) A favorite snack of mine which you can have year round but certainly pops up at the Easter table is deviled eggs. A classic recipe with variations you can choose to do. For me I may use a little white or red onion in the yolk mix. You can certainly jazz is up with sprigs of dill and even bacon bits to the recipe!

Here’s my recipe adopted from Food Network: http://www.foodnetwork.com/recipes/classic-deviled-eggs-recipe.html

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National Pancake Day- March 8th

It’s National Pancake Day on March 8th! IHOP in the past has had it as today so I'm not sure...

http://www.ihoppancakeday.com/

This form of batter that was fried and considered a flat cake dates back 30,000 years ago. Amelia Simmons’s was the first known American to have a cookbook published which included pancake recipes back in 1796.

My personal favorite style of pancakes are buttermilk pancakes. Please see recipe referenced below from Bon Appetit. Recipe by Jessie Damuck

Ingredients
Servings: Serves 4 (Make About 8 Pancakes)

    1⅓ cups all-purpose flour
    3 tablespoons sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon kosher salt
    2 large eggs
    1¼ cups buttermilk
    2 tablespoons unsalted butter, melted
    Vegetable oil (for griddle)
    Pure maple syrup (for serving)

    Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay).
    Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.

 

Recipe: Buffalo Wings

I don’t have a deep fryer at home and buffalo wings make me feel guilty enough so these baked buffalo wings were a good trade off. I was really craving the buffalo style wings with that real orange sauce so this recipe I didn’t need to add to much extra butter. You can buy this style sauce at any supermarket, it’s usually next to the Frank’s Red Hot Sauce which also offers an awesome wing recipe on the bottle.

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What you will need:

3/4 cup flour (this yields for about 20 wings, depending on the size and quantity of the wings you may need more or less flour)

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 or 1/4 cup melted butter (whatever your feeling!)

1/2 cup of the buffalo sauce


Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.

Preheat oven to 400 degrees F

Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

*I also had a grate between the foiled pan and the wings just so they could get a little crispier.


Cocktail Recipe: Mint Julep

This was fun to photograph and also very challenging because it involved so much ice! I could see myself revisiting this shoot and re-doing it now knowing the difficulty of shooting so much ice at one time and it all looking good.

The history of the mint julep is interesting but the presentation to me is what really sparked my interest. The stainless steel cup and bright grouping of fresh mint drew my eye in.  After doing research and reading about the drink it was almost like a slushy for adults which I think any adult would be OK with.

Ingredients:

1 tablespoon Mint Simple Syrup
Crushed ice
1 1/2 to 2 tablespoons (1 ounce) bourbon
1 (4-inch) cocktail straw or coffee stirrer
1 fresh mint sprig
Powdered sugar (optional)


Grana Padano photo shoot for Cheese Connoisseur Magazine

Just in time for the holidays, a few quick cheese recipes I shot for Cheese Connoisseur magazine. These were prepared with Grana Padano cheese, which is similar to Parmigiano-Reggiano. It is made in northeastern Italy. The recipes were really a nice selection to showcase how you can use this cheese. We made a simple quesadilla with roasted red peppers, a squash soup, and an apple crostata!

We had to make sure and leave room for titles and recipe text when these run in the magazine.