Food Fanatics Unwashed

To continue the international theme, Denise is returning with Cindie to the Paris Cookbook Fair to eat, teach, and eat. So. Excited!

Here and here you will find some of the adventures had last year. Can you say Le Big Mac? Denise is the Mother of all invention...

And here are the details for this year. Please join us!

Food Styling Love From The UK

2012-01-04T13:11:00.000-08:00

Happy New Year, everyone! If you have ever put blood, sweat, tears, and copious amounts of red wine into something, you know that any acknowledgment of your efforts is met with a unparalleled glee. I loved receiving this letter and wanted to share with those who want to get their food styling start but don't have hundreds of dollars to spare for classes. Look no further!

From one Denise to another!

I have worked for many years here in the UK as a cookery presenter/demonstrator. I bought your book, "The Food Stylist's Handbook"earlier this year, as I was keen to break into food styling.

The book is fantastic! Such a goldmine of practical information and clever tips. I have learned so much from it. I couldn't really afford to attend a food styling course, and to be honest, I don't feel I need
to now that I have your book! I have already had some interesting bookings, and hope to build this
side of my portfolio in 2012.

All good wishes for your continued success.

Denise
UK

Click here to get The Food Stylist's Handbook today!

Denise Talks Caring For Friends And Family With Food!

2011-12-29T12:45:00.000-08:00

The Cindy Laverty Show is the only radio show dedicated to Care, which we find so refreshing and lovely to listen to. Denise joined Cindy just before Christmas to discuss entertaining as an expression of love rather than the stressful ordeal we can sometimes create.

Grab a warm mug of tea, your favorite blanket, and tuck in to listen to the show. It's not too late to make your New Year's celebration as fun for you as it is for your guests! Remember, the best hostess gets a little crazy at her own parties...

Click here and enjoy.

Calling All Caterers

2011-12-14T11:55:00.000-08:00

Heather Gill Photography

I just got this sweet note from an up-and-coming caterer:

The 6th edition of ‘How to Start a Home-Based Catering Business’, which we have on Kindle, is chock full of updated suggestions for catering software. If I had delved a little further I would have answered my own question.

You’ve done a great job in describing the software; your analysis is very helpful. The software tends to be on the expensive side though. Totalpartyplanners even arranged for us to take part in a one-hour on-line tutorial of their software’s features using both the internet and the telephone. The other customer on the line was in Alaska, which put us more than 5,000 miles apart! It was professionally done and the software does everything you’d want for catering, and a lot more. But it costs north of $1000.

We decided to wait until our catering business is well-launched and to see in what direction it is going before investing that kind of money. As you say, much cheaper solutions are available, and besides, much of what the automated software does can be done manually, the old fashioned way.

We have our own state approved business license, but the big problem we’ve discovered is finding rental facilities in an approved kitchen or ‘commissary’. In this down-turned economy they are in short supply. Thanks for getting in touch with us again.

What tricks are caterers doing to make ends meet in this tricky economy? Are you investing in software? How about commercial kitchen space? Would love to hear your experience!

Real Stylist's Of Beverly Hills

2011-11-28T09:36:00.001-08:00

How Lisa entertains. Check it.

The most fun shoot ever. We met the Giggster! He's simply divine. And Lisa ain't bad either. Her cookbook has some very fun tips!

Truly Free Gift Wrap, by Cindie Flannigan

2011-11-19T16:14:00.001-08:00

If you are anything like me, you have quite a few brown grocery bags (because you always forget to put tote bags in your car when you go grocery shopping) and old magazines hanging about. Why not use these items to make gift wrap? It’s very easy and will save money that can be better spent on the actual presents themselves.

The bow is made from magazine pages and string. Use pages with pretty photographs for a colorful bow or use pages with lots of text; a great look for wrapping books!

I use the inside of the grocery bags for this project. If your bags have holiday designs printed on them, use them right side out.

Truly Free Gift Wrap

What you’ll need:

1 brown grocery bag

Scissors

Tape

6 magazine pages

4 pieces string, about 6-inches long

How to make the wrapping paper:

Cut bottom off of grocery bag.

Cut grocery bag open along the seam in the back.

Iron bag flat at medium-high setting.

How to make the bow:

Stack 6 magazine pages together.

Cut into thirds.

Fold each paper packet in half and cut into a leaf shape or circle shape, leaving folded end attached.

Keeping pages in their packets, open cut pages and fold in half lengthwise, pinching center together.

Wrap a piece of string tightly around the middle of each paper packet, tying into a knot to secure.

Gather packets together and tie together with remaining string.

Gently pinch and twist each “petal” of paper to spread open. A few petals may tear off, no worries, your bow will still look beautiful.

Place tape over strings to attach to package.

And for extra credit, you can make this!

Homemade Gifts: Adorable Kitchen Towel Apron, by Cindie Flannigan

2011-11-19T15:52:00.001-08:00

Every few years, I go through an apron-making phase. Sometimes the aprons are fancy, sometimes retro, sometimes super simple. Fancy and retro are fine if I have the time and energy (and want to drag my sewing machine out of the garage). This year I wanted super simple.

I use brads to attach the apron strings. Brads are metal rings that get flattened into fabric by a tool that looks like a hefty hole punch. This makes for a sturdier apron but isn’t necessary; you can sew the straps onto the apron if you like.

For the apron pictured here, I used kitchen towels I bought at Home Goods for $1.99 each. Big Lots also carries a huge selection of towels from $1. Consider
making aprons with holiday-themed towels or fun patterns, or use twill tape instead of kitchen twine for the straps.

Kitchen Towel Apron

What you need:

2 kitchen towels (about 18” x 28”)

Needle and heavy-duty thread

12 brads, optional

Brad tool, optional

3 (32” long) pieces thick kitchen twine

6 (44” long) pieces of thick kitchen twine

How to make it:

Remove tags from kitchen towels. Place one of the kitchen towels, right side down, on a work surface.

Starting at a short end, fold the corners toward the center so that the end measures 10”. Angle the fold to end 8” down the long side of the towel. Stitch the folds in place. This 10” side is the top edge of the apron.

Using the brad tool, insert two brads about 1/2” apart on each end of the apron top.

Using the 32” pieces of twine, thread all three lengths through two of the brads and tie in a knot. Braid twine until it measures 20” (a few inches shorter for smaller sizes), tie in a knot to secure. Thread half of the twine ends through one of the remaining brads, and half through the other. Tie in a knot and trim ends.

Turn towel right side up on work surface. Make the pockets by folding over the bottom 8”. Stitch both edges in place, doubling the stitching at the corners to secure.

Divide the pocket into three even sections. Stitch between sections to secure.

Place remaining towel right side up on a work surface with a long edge at the top. Position the pocketed towel so that the top edge of the pocket falls about 1 1/2" below the top edge of the towel underneath. Bottom towel will extend 5” from either side. Stitch a rectangle at either side of the waistband to attach the top towel to the bottom. Stitch an “X” through the rectangle to reinforce.

Using the brad tool, insert two brads about 1” apart at each end of the waistband.

Thread three pieces of the 44” twine through the brads. Tie a knot in the twine then braid until you have 4” of twine left. Tie in a knot to secure. Repeat with remaining twine on the other side.

Made With Love

Homemade Gifts: Gorgeous Shortbread Cookies, by Cindie Flannigan

2011-11-19T15:42:00.001-08:00

Packaging is everything! Place cookies in a clear cellophane bag or box so they can been seen.

Gene Wilson has been carving cookie molds and stamps since 1974. They are beautiful works of art and make lovely presents. The stamp I used here is 2.2 inches across and cost $16.

Shortbread Cookies

Makes 6 dozen 2-inch cookies

Ingredients

4 sticks unsalted butter, at room temperature

1 3/4 cups granulated sugar

2 teaspoons kosher salt

2 tablespoons vanilla extract

4 large egg yolks

6 cups all purpose flour

Directions

Using stand mixer fitted with a paddle attachment, beat butter, sugar and salt at low speed until combined. Increase speed to medium low and beat until very creamy, about 5 minutes.

Add flour a cup at a time, beating at low speed until combined.

Roll dough into balls about the size of golf balls. Roll balls in flour to lightly coat.

Press a cookie press into dough until dough has flattened to edges of press. Peel dough from press and place on a floured board. Use a round cutter slightly smaller than the cookie press to trim uneven edges.

Place cookies on a wax paper-covered sheet pan and freeze for at least 2 hours or up to overnight.

Preheat oven to 275 degrees F.

Transfer frozen cookies to another baking sheet and bake for 34-38 minutes, or until very lightly golden.

Remove from heat and transfer cookies to a baking rack to cool.

Store in an airtight container for up to one week.

Made With Love

The Perfect Turkey & Sugared Fruit

2011-11-15T15:22:00.001-08:00

Denise had the most fun having an early Thanksgiving potluck with some of her favorite bloggers last week, and wanted to share the bounty with you just in time to start cooking!

All photos courtesy of Chef Louise Mellor

The Shiksa In The Kitchen provided Crispy Yukon Gold Latkes with a Harvest Fruit Puree.

La Fuji Mama delighted us with Avocado, Crab and Pomegranate Salad.

Shockingly Delicious did not disappoint with Garlic and Herb Potato Gratin and Fresh Cranberry-Ginger Relish.

Sippity Sup knew what was up when he made Caramelized Chestnuts & Brussels Sprouts in a Cider Vinegar Glaze.

Black Girl Chef's Whites brought the warmth with her Spiced Roasted Winter Vegetables.

Geez Louise charmed us with her Potato Herbed Focaccia with Caramelized Shallots.

Worth The Whisk whipped up Kahlua Sweet Potato Pie with Kahlua Whipped Cream.

We were a happy, happy lot.

I, naturally, talked turkey and also how to sugar fruit to make your turkey presentation pop. My turkey tips live here, here, and if you are hungry for some humorous and helpful turkey talk, here.

Sugar-Frosted Fruit

Use these lovely frosted fruits for a garnish, table decoration, or a delicious treat!

Assorted Whole Fruits - grapes, small apples, small pears, Clementine oranges, kumquats, small limes, or lemons all work beautifully.

1 cup pasteurized egg whites

2 cups granulated sugar, in a large bowl

Instructions

Line a baking sheet with parchment or wax paper. Set aside.

Wash and dry all fruit thoroughly.

Using a brush, paint the surface of a piece of fruit with the egg whites. Holding the painted fruit over the sugar, sprinkle sugar over the fruit, turning and coating the entire fruit. Set onto prepared baking sheet to dry. Repeat until all fruits are coated.

Once dried, arrange the fruit on your holiday platter, or around your table as a classic decoration.

Paris In Springtime

2011-11-10T16:16:00.001-08:00


Source

Because it was so sweet, we're doing it again this year. We'll be teaching at the Paris Cookbook Fair in March, 2012.

More details and registration information coming very soon...we can taste the crepes already...

Denise Interviewed by Jen and Barb of Mom Life

2011-11-09T16:11:00.000-08:00

Denise sits down with Jen and Barb to discuss following her passions, the definition of success, and how she got to where she is today.

Tiffany's First Commercials As Lead Stylist!

2011-11-07T15:24:00.000-08:00

With the Voltaggio brothers no less. We are SO proud.

Win The Food Stylist's Handbook!

2011-10-31T11:13:00.000-07:00

We had a wonderful time teaching in Atlanta. We always enjoy sharing food styling knowledge, and sometimes the combination of students just makes magic happen. This was one of those times.

Christina Arpante of Mele Cotte joined us, and has summed up the weekend better than we ever could.

Click here to read her post and make sure you enter to win The Food Stylist's Handbook!

Oven Roasted Turkey and Herbed Giblet Gravy

2011-10-29T11:08:00.000-07:00

Oven Roasted Turkey

1 16-20 pound turkey, thawed or fresh
salt and pepper
extra virgin olive oil
1 1/2 cups onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped

Other equipment needed
aluminum foil
baster or long-handled spoon
carving knife
instant-read thermometer
large roasting pan
paper towels

Preheat oven to 325 degrees

Remove the giblets from the turkey and reserve for the gravy.

Rinse the cavity and dry well with paper towels. Heavily season the cavity with salt and pepper.

Rub the turkey well with olive oil, massaging the oil into the skin.

Lock the wings in place by twisting the wing tips behind and under the back of the turkey.

Place the turkey on its side in the roasting pan. Roast for 1 hour, basting every 30 minutes with the drippings.

Remove the pan from the oven, turn the turkey over on its other side, and roast for another hour, basting every 30 minutes.

Remove the pan from the oven, and turn the turkey so its breast-side up. Add the onions, carrots, can celery to the bottom of the roasting pan. Return to the oven and roast another 2-3 hours, basting occasionally, or until an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees. If the turkey is beginning to brown too quickly, cover with foil until fully cooked.

Remove the turkey from the roasting pan, and cover loosely with aluminum foil. Reserve the pan drippings and vegetables for the gravy.

Let the turkey rest in a warm place for 20 to 30 minutes before carving. While the turkey rests, finish the Herbed Giblet Gravy.

Helpful hint: Turning a turkey is no easy feat. For best results, use oven mitts covered with plastic freezer bags to keep them clean, or use silicone waterproof oven mitts, which are safe up to 500 degrees. And have a friend act as a spotter!

Herbed Giblet Gravy

Giblets from turkey
3 1/2 cups chicken or turkey stock
3 Tablespoons pan drippings from turkey
Reserved vegetables from turkey
1/3 cup all-purpose flour
1 Tablespoon fresh thyme, chopped
Salt and pepper, to taste

Remove the liver from the giblets. Place giblets in a saucepan and cover with cold water. Bring to a boil, lower the heat, adn simmer 2-3 hours, or until tender.

In a separate stockpot, pour in chicken stock and bring to a simmer over high heat.

When the turkey is done, remove the turkey and vegetables from the roasting pan. Reserve drippings int he pan, and place on a burner over medium heat. Add the reserved vegetables from the pan and saute from 2 to 3 minutes.

Ladle in just enough hot stock to cover the bottom of the pan, scraping up any browned bits with a wooden spoon. Sprinkle the drippings with the flour. Stir continuously over medium heat to make a roux. Cook until golden brown to remove any raw flour taste.

Ladle more stock into the roux, whisking to form a smooth liquid. The whisk the roux back into the chicken stock, whisking well to remove any lumps.

Strain the giblet broth into the chicken stock mixture. Bring to a boil to thicken, reduce the heat to low, and season to taste with salt and pepper.

While the gravy is simmering, chop the giblets into bite-size pieces and add to the gravy, if desired. For a smoother gravy, omit the giblets.

Stir in the fresh chopped thyme and continue simmering for at least 15 minutes, or until the gravy is thickened and smooth. Season with salt and pepper to taste.

Helpful hint: If you have more drippings than the recipe calls for, don't throw them out! Use all the drippings created from the turkey, just use less stock.

Life, Regret, And Eggplant, by Denise Vivaldo

2011-10-28T11:56:00.000-07:00

I see Michael walk in. I try not to look. I’m glad he’s alone. My eyes fill with tears the moment he waves hello. I don’t want to cry anymore today but I can’t stop. I feel so guilty and jealous. I don’t know who these tears are for. Maybe Lonnie was right. Maybe I should have moved in with Michael. He made the best eggplant Parmesan I’ve ever tasted.

It’s cold in the mausoleum. I can’t stop shaking. The minister is so worried about death, yelling about hell, fire and brimstone. Nonsense. He didn’t know my friend Lonnie. If he had, he wouldn’t talk like this. Lonnie’s in heaven. He was too good for this earth. And in a year or two, I’ll forgive him for breaking his promise. When you promise to be friends forever, it means you both have to stay alive.

I move outside with the crowd, into the sunshine. It’s been three years since Lonnie, Michael and I were classmates in cooking school, and now the two of us are not so shiny, baby chefs. We make plans for lunch. Jesus, I’m glad Michael is alone. I heard he went back to his wife. I’ve never determined if after a couple was legally divorced and then proceeded to move back in with each other if that’s a win, lose, or draw. Maybe she couldn’t live without his eggplant Parmesan. I do know that dish is better served the second time around.

As soon as I get to the restaurant, I head for the bar. A glass of wine might help. It can’t hurt. Could I feel any worse? I am scared to talk to Michael. I see my reflection in the mirror behind the bar. I look bad. I need lipstick. I have no color in my cheeks. I can pull myself together. I hate this. Michael must not see me like this. What is wrong with me? Michael is my past. I left. I moved on. And the only thing of any importance is Lonnie. He’s dead.
I must find my lipstick.

I look better. I will take charge of these emotions. I’m upset. I’m sad. That is understandable. But, what, regrets? No. Not me. I don’t do regrets. The entire country of Italy may indulge in regret, but not me. Besides, they have the Pope as a support system. Regrets are just holes in my shoes on a rainy day. Okay, today I feel like I’m walking in a river. I switch to coffee. Michael shouldn’t scare me. We probably don’t have anything to say to one another. I’m fine. The cappuccino tastes great. Nothing like a corner table in North Beach to make me feel better. This is my homeland. .

I feel like I have two heads when Michael sits down next to me. Both mouths are talking too fast. I hope I put on enough lipstick for four lips. I remember things that I want to tell him. His laughter rekindles my passion for him. I wish for a moment that we are still lovers. Shit, he should’ve waited for me. I would have come back. I only wanted a couple of years to travel on my journey. He said he’d love me forever. Of course, when he said that when he was naked. Then he got dressed and went back to his wife. A classic Italian man; marriage is a piece of their heart. I hope he doesn’t hate me for not trying to stop him. Now I’m laughing like a crazy woman…well, that fucking shoe fits.

I remember Lonnie. My beautiful black Tom Selleck whose Baptist parents didn’t know he was gay until he died of AIDS. Lonnie wouldn’t mind, but the huddle of WASPS seem to be staring. We start our own memorial service at our little table. We need dishes of food and wine to toast with. I begin.

Lonnie and I took our cooking final together. We signed up for the first testing day. We had to get it over with. We kept telling each other it didn’t matter if we passed or failed, we weren’t going back to the culinary academy. We had to get on with our dreams. We made a pact. My dream was to be a chef on an oil rig in the Indian Ocean. His dream was to own a restaurant where all his friends could work. Lonnie told me to stay put and marry Michael, and I told him that friends would make the worst employees and he’d go bankrupt. We could only agree on one thing; that we’d be friends forever. I pass the picture of Lonnie and me from graduation day to Michael. Our heads together, smiling, with those silly, graduation medals, we were a step closer to our dreams.

I finish. I do not look at Michael. I can hear him crying. When it’s Michael’s turn he tells the story of a romantic dinner he had planned for him and me. At the last minute, I brought Lonnie with me saying it was more fun to be with both of my best friends. I couldn’t bear Lonnie being alone that night. Michael said that he knew that living with me would be a lesson in sharing. I remember him asking me if I’d always be bringing home strays. Lonnie and I sat by the fire, drinking cheap Dago red. We wanted to help cook but Michael said no, most of it was done. He was making eggplant Parmesan.

Being a Baptist, I asked Lonnie if eating purple vegetables with two Italians might be against his religion. Was he allowed to have that much fun? He admitted to having never eaten eggplant. We told Lonnie that eggplant is ancient food. It has survived by complimenting every taste it is thrown together with. And you can eat it hot or cold, grilled, sautéed, or baked, like tonight. Use eggplant when you can’t afford veal, and if you bake the eggplant Parmesan long enough nobody will be able to tell the difference. Eggplant, the name makes people laugh. I told Lonnie the Chinese say it makes men impotent. Michael and I swore that theory untrue. The three of us drink too much. I kept saying it was better the second time you had it and Lonnie asked if I was still talking about the eggplant. I explained that the eggplant holds its own on the second day. You know why it’s there. And to make it stretch you could always chop it up, add olives and call it caponata.

Eggplant. It can survive anything. And has. He shook his head. Making memories out of a single dish, and that cheap wine. It was all we could afford in school. Our laughter turns to tears. Michael is finished.

Now I need air. There is too much pain to breathe. I want Lonnie to be alive. I didn’t know we had a time limit, to friendship, to love, to forever. I see my tears in the mirror, I dart for the door.

I need the cool fog on my cheeks. I will run up the hill and be home. Sit on my window seat. It’ll be just like it was then. It takes a moment to remember that I don’t live here anymore.

Halloween Parties That Are Healthy & Fun!

2011-10-24T09:47:00.001-07:00

Some Love For Our Work On Top Chef Just Desserts

2011-10-21T09:58:00.000-07:00

You may remember us mentioning our food styling job for the Top Chef Just Desserts promo. We just had to share this write up from Brief Magazine.

To address the challenge of working under hot lights with delicate and easily destructible dishes, Appel called in Food Fanatics, a company of food stylists, to create nearly 150 unique desserts that would ﬁ t into the color scheme. Using a combination of real food ingredients and, by Appel’s account, a “bunch of materials from Home Depot,” Food Fanatics whipped up dishes ranging from coconut layer cake to tiramisu, Rice Krispies treats and a plethora of fruit tarts. Although the desserts were delicious to behold, they were basically inedible.

“The ice cream looked like the most appetizing ice cream I’ve ever seen in my life,” Appel said. “But I think it was made out of plaster or something.”

After three long days of prepping, Food Fanatics’ dessert logo materialized beautifully during the shoot on the ﬂoor of a soundstage with Appel’s crew successfully capturing it from high above.

Excellent! What a nice way to start the weekend. Makes me want to teach food styling in Atlanta.

Click here to enjoy the article in its entirety.

Huffington Post: Linda Evans Is Even Better Than Krystle

2011-10-13T13:55:00.000-07:00

I met Linda Evans on the set of Dynasty in the 80's. Aaron Spelling Productions hired me as a food stylist. It was a big deal to work on Dynasty. Aaron had come to one of my parties, and loved my food presentations. His producer hired me on the spot. Actually, Aaron Spelling changed my career. He put me to work on several of his productions and taught me about the television business. You only had to watch him to understand his success. I am so lucky.

So, there in on the set in the midst of all the shoulder pads, wigs, Cristal champagne, cameras, and what seemed like a cast of thousands, stood Linda Evans. I will always remember her politeness. No diva present, she simply sparkled.

Click here to enjoy the post in its entirety (and get the recipe for Linda's scrumptious artichoke dip). Please leave a comment if you are so moved!

Ghostly Cupcakes

2011-10-02T19:36:00.000-07:00

These easy treats are sure to delight children of all ages, and they also make a fun party activity by simply letting kids place the eyes and mouth!

Ghostly Cupcakes

1 box yellow cake mix, batter prepared according to package directions

12 cupcake liners, preferably orange

1 (16 ounce) can cream cheese frosting

Red and yellow food coloring

6 chocolate cookies, crushed

1 (12 ounce) container frozen whipped topping, thawed

15 marshmallows, regular size

6 mini Tootsie Roll minis, thinly sliced

Preheat oven to 350°F. Place cupcake liners into muffin tin and pour in cake batter to fill 2/3 of the way up. Bake until cooked through, about 20 minutes. Let cool before decorating.

Stir drops of yellow and red food coloring into frosting until it is a bright orange. Spread on top of cupcakes. Sprinkle with crushed cookies.

Press a marshmallow into the center of each cupcake. There will be 3 marshmallows left over; cut these into 4 wedges. Place a wedge, gooey side down so it will stick, on top of each marshmallow.

Spread whipped topping around marshmallows to make the ghosts.

Shape and flatten pieces of tootsie rolls with your fingers to make eyes and mouths.

Just before serving, place eyes and mouths on ghosts.

Makes 12 cupcakes

Personal Chef's Food Styling Savvy Helps Boost Business

2011-09-28T15:44:00.000-07:00

Personal Chef Garbo took my food styling class a few years ago and hit the ground running! With a thriving business in San Francisco, she's taken what she learned and given herself an edge in this internet/food blog/visually centered culinary world we find ourselves in.

I can honestly say that listening to Denise Vivaldo’s talk on food styling at the 2007 USPCA Conference in Philadelphia changed my life. Soon after, I signed up for her Master Food Styling class with Gail Kenagy, former President of the USPCA. I was so inspired and energized that I returned home and immediately began a series of photo shoots of all the menus that I prepare for my clients. I applied many of the techniques I learned at Vivaldo’s class and soon the Return on Investment (ROI) kicked in when my phone started to ring more frequently. People really do “eat with their eyes” and it was my new and improved photos of carefully styled plates that attracted the business.

She recognizes the importance of an appealing website with enticing photos, and the time and care she puts into how she represents herself and her product comes shining through. Her photos have won her cheffing clients amongst an elite group of chefs, and she shares a few of her secrets here!

Click here to enjoy the article in its entirely. Congratulations, and cheers to continued success!

Peek Inside Carla Snyder's Kitchen

2011-09-23T13:47:00.000-07:00

Carla Snyder, a dear friend, has been in the culinary world for three decades, wearing every hat imaginable (caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, cookbook co-author and co-owner of Kitchen Counter Points cooking school). Deep breath. Talented, smart, can cook on a dime, and nice, too! Doesn't her kitchen make you want to bake something involving cinnamon?

Carla raised her family in a 1961 center hall colonial, located in a quiet neighborhood in Hudson, Ohio. She has lived there for 23 years, and during much of that time the nearly 50-year-old kitchen had only two functioning burners and, as Carla put it, "a satanic double wall oven that went from 350 to broil on its own accord."

This was obviously not the ideal place to test recipes, and so a few years ago Carla took the plunge and remodeled. "Aside from the births of my children, it was the best thing I've ever done," says Carla.

Click here for more than a peek at Carla's beautiful kitchen. The red knobs on the stove are killing me!

When Students Get Work

2011-09-14T10:18:00.000-07:00

Work it.

I cherish these kind of stories. Had to share the success of a former student. Way to go!

i wanted to update you on my first overseas food shoot...

firstly, i never work sooo hard ever! we started work at 8/9am with grocery shopping, prep til noon, and the shooting didn't end until 2am to 5 am in the morning...haha if only i had included overtime hours in my quotation...the opportunity was more important than money since i m still building up my portfolio. i did not know then i would end up working so many hours!

i was kinda stressed out before as you know. it helps that everyone was really nice and my assistant (an aspiring food stylist), and another assistant to a famous food stylist in manila for 20 years were really really helpful!

am super glad that i took your advice and paid a thai chef to give me a crash course cooking lesson (since i was shooting asian food). she gave me lots of pointers that come in handy. knowing how to cook does make a difference...

even ingredients that are commonly available here are not available in manila (i.e. no shallots, instead its all about deep fried garlic over there). one of the girls had to travel for 6 hours for potted herbs that i just needed to use 2 tiny pieces of!

thanks to you i did use the saw i brought over, the paper for absorbing oil (strange these are not available there), and the coloring that you ask me to buy. and i followed your teaching on sharing, and in return they shared with me tips on stopping bleaching beet roots in soup. how nice is that!

you're so right about taking chance and challenging myself. if not i would never know i can do THIS.
will email you the food packaging i styled when they send it to me next year...can't wait to see!

Guest-Proof Your Home For Harmless Holiday Partying!

2011-09-13T15:40:00.000-07:00

The holidays are coming, yet again. We know what you're imagining. A perfect vision of home entertaining: House is spotless, wine is chilling, weather is brisk but not too cold.

The reality of home entertaining: The morning after you are on your hands and knees trying to scrub the wine stain out of the carpet and the plumber’s on the way to snake the toilet that couldn’t quite handle 100 guests. Taking a few easy precautions can save a lot of stress and money!

Breakables. If your guests are likely to spring to their feet at the opening bars of Jingle Bell Rock and you anticipate lots of dancing, remove all breakables and delicate items before the guests arrive. Common items that may be damaged include table lamps, picture frames, candle holders, glass and porcelain anything, and, of course, potted plants, whose soil will be strewn everywhere by the party’s end.

Privacy. If you have a special attachment to a certain piece of furniture or carpet and you think that throwing a tarp over it may offend your guests, either move it to another room or close the door and hang a polite sigh that says “private area.”

Clogged pipes. Have your toilet snaked before the party, especially if you expect a lot of guests. Better to spend $40 now than to risk having to spend hundreds of dollars to call an emergency plumber during the party.

Toiletries. Stock the bathroom with plenty of paper napkins, tissues, and toilet paper. Provide a trashcan, and check on it every hour to make sure it doesn’t get too full. Using a pump dispenser for soap will keep the sink area cleaner than using bar soap. A scented candle burning in the bathroom makes for a nice touch as long as it is checked often (and out of reach of little hands if children are present). It is, however, dangerous to leave an unattended candle burning anywhere.

Neighbors. As a courtesy to your neighbors, alert them to your upcoming party. Invite them to stop by if it’s appropriate. They are less likely to be annoyed by your guests’ parked cars, loud music, or any other inconveniences if they’re part of the fun.

Garbage. Make sure your trashcans and recycling containers will be as empty as possible before the big day. Set up a recycling system at the party with each trash can labeled appropriately. Not only will this help to alleviate a mountain of trash, but you will also be helping the environment! If you run out of space for trash cans, double-bagged, heavy-duty trash liners are a great alternative that should last until trash day. Put a few extra trash bags in the bottom of a trash can before lining it. This way you can replace the bag quickly and have it back in working order immediately. Do not let trash can become too full. They look unsightly, and trash bags can burst when you change them.

Excerpt taken from Do It For Less! Parties, by Denise Vivaldo. Terrace Publishing.

Edible Centerpieces

2011-09-08T06:42:00.000-07:00

Denise chats with Lisa Quinn on 7 Live about edible centerpieces.

A brilliant way to maximize space is to have appetizers double as decor. Love it! Now everyone wants a cheese cage. Watch and learn.

A Very Memorable Job: Promo for Top Chef Just Desserts

2011-08-31T15:21:00.000-07:00

A couple of months ago, we were contacted for a food shoot by Kelly Morrison, somebody we’ve worked with off and on since she was a child (she was actually 20 years old but she seemed younger and she called us “dude”). Anyway, she was working on a promo shoot for Top Chef Just Desserts on Bravo and was looking for people to do the food. We love Kelly so we said yes.

The first thing we did was talk it over with the guys at Dan Appel Creative. Their vision was dizzying and exciting: They wanted a mosaic of dessert plates that would spell out the program logo when the camera pulled away. It seemed like one gigantic puzzle…I love puzzles…I thought we could do it. 153 desserts in full color where the logo design would be and in white for the negative space.

We did a test with just two of the logo letters to see if the idea would fly. The test went well but I saw just how much work it would take to get it done. In addition to Tiffany, I brought on Ana Osgood and Paty Winters. Denise was out of town until the last day of shooting, so even after 11 years of food styling, this was a big job for me to take on. It helped that we had total support from Dan Appel and Rob Knox. Their directions to us were “be awesome.”

We had a whole sound stage to prep in and a twenty-foot ladder that we could climb to check our work. That’s the first time I ever had to do that! We all got energized when the mosaic started coming together. Every time Dan came in to check on our progress he was pleased and said so.

We had the logo finished about midnight and were back to refresh anything that needed it at 7:00 a.m. Denise was there for the last day because we still had the hero “big” desserts to make and I sent her several “please oh please oh please I need you help” emails. We also brought Louise Samora-Mellor on for the last day for a badly needed extra pair of hands.

Then the whole thing went out to the set. Below is a link to the promo that shows the mosaic being put in place by the Top Chef Just Desserts contestants. I went out onto the set to watch it come together. I felt like a proud mama! Then I got antsy standing around and made Tiffany work the set.

This was an experience I will never forget. We started with a really fantastic idea, had total support and encouragement from our guys Dan and Rob, had the talented brains and hands of Ana, Paty, Denise, Tiffany and Louise, and (this is a biggie as it NEVER happens) got a disc from Dan and Rob of the entire thing when it was finished. And Tiffany learned an enormous amount in 4 days.

Thank you!

Tiffany says:

I’d only been working with Food Fanatics for about a year when we did this job. Denise and Cindie always told me stories about past jobs that were incredibly artistic with unimaginable budgets – but I’d pretty much only heard about them. This job showed me the light.

The clients told us what they wanted to achieve and basically set us loose. The 153 plates for the logo was a test of endurance and creativity. Cindie just kept telling me how “once in a lifetime” this job was. Playing with the rainbow of sprinkle choices and inventing a new plate design for every empty plate felt like the most awesome summer camp ever rather than a styling job. But when I stepped onto the completed set the day of shooting, it finally all hit me. It was beautiful. And everything the producers wanted and described. In the middle of it all was our logo. Our huge, 153 section masterpiece logo.

I think it still didn’t hit me how hugely awesome this was, but I finally got what Cindie was talking about. Plus, I got to make a pink marshmallow cake.


Ana and Tiffany hi-fiving in the middle of the night.


Paty happily making all-white desserts.


Tiffany on marshmallow patrol.


Denise's artistry: The towering croquembouche.

Here are some working photos of the entire piece nearly finished:

Latest Huffington Post: Creating A Meal You'll Love

2011-08-28T12:49:00.000-07:00

...getting engaged to my first husband at 20 years old. We were in a little Italian restaurant in Mill Valley, California. It was 1969. I was pretty and he was trying to avoid the draft. I barely remember what he said, and I did think the diamond was small, but the eggplant Parmesan was perfect. We were married for seven years. It is a lifetime ago, that young woman is long gone, and that tiny diamond has been reset, but the eggplant Parmesan I still cook today and it is inspired by that moment.

Click here to enjoy the post in its entirety.

Denise Reveals How To Get Food Styling Clients (And Keep Them Happy)

2011-08-19T17:50:00.000-07:00

Learn Food Photography speaks to Denise about how she got her start, and why her food styling career continue to thrive. Denise gives some great advice, and reveals that Angelina Jolie loves brownies.

Click here to listen to the full interview.

Making Guests Happy When Dining Al Fresco

2011-08-15T10:38:00.000-07:00

Denise had ABC Food Coach Lori Corbin over to talk outdoor dining during the summer. Denise shares tips on how to keep guests happy with her Basket of Comfort: Sunscreen, bug spray, fans, hats, even pairs of sunglasses placed at each table ensures everyone will stay cool and cheerful no matter what mother nature has planned.

Here are a few outtakes from the shoot. It was a summery day indeed!


The lovely and talented Lori Corbin.


The Basket Of Comfort make your guests feel at home.

Grill Chili. Totally possible.

Careers, Connections & The Art Of Reinvention

2011-08-11T11:38:00.000-07:00

Last weekend, I had the pleasure of speaking at IACP's regional meeting, themed Careers, Connections, & The Art Of Reinvention. The topic could not have been more timely in this very tough economy. Newbies and seasoned culinary pros must be creative, diligent, and flexible in order to survive and thrive.

Patti Londre was the brains behind the operation, and I thank her for doing a marvelous job, yet again.

Here is a recap if you missed it...

My next appearances will be a one-day seminar in September, Are You Ready for Prime Time?, and Food Styling in Atlanta in October!

Latest Huffington Post: Jimmie The Pig

2011-08-10T15:36:00.000-07:00

Click here, read all about it! Oink oink.

Ludo Bites America. We Heart His Chicken.

2011-08-08T09:19:00.000-07:00

We started our week styling and food prepping a news segment for the infamous Ludo Lefebvre. His show, Ludo Bites America, has created quite the buzz. LudoBites is a restaurant with no address. Ludo and his business partner/wife are traveling across the country, making stops at restaurants open to new menu ideas, and together they create culinary magic (LudoBites currently resides at Gram and Papas in downtown LA, and we've heard it's next to impossible to get in). It's truly an inspired concept, and we loved working with him.

His complex, completely delicious chicken sandwich had the news crew all a swoon and trust us, it was a bit early for chicken.

Fried Chicken Sandwich with Cole Slaw and Béarnaise Mayo

Serves 4

8 chicken strips (white meat, no skin)
8 brioche buns 6 inch, or French baguette

Flour mix

3 cups flour
3 cups corn starch
1/4 cup iodized salt
1/2 cup crushed black pepper
3 tablespoons garlic powder
3 tablespoons onions powder
1 teaspoon cayenne
500 ml cold water

Mix flour and cornstarch, add the black pepper, garlic powder, onions powder, salt, cayenne.

Take half of the flour mixture and make a batter with the water.

Dip chicken strips into dry flour, into the batter, then back to the dry flour mixture and deep fry for four and a half minutes at 350 degrees.

Béarnaise Mayo

4 diced shallots
juice of 2 lemons
1/4 cup white wine vinegar
2 tablespoons crushed black pepper
1 bunch fresh tarragon
1 cup mayonnaise
zest of one lemon
kosher salt

Place diced shallots, fresh lemon juice, white wine vinegar, black pepper and bunch tarragon in a saucepot. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 15 minutes. Final mix will be thick, almost the consistency of jam.

Remove the mix from the heat and take out the tied tarragon. Blend the shallot mix in the blender until it is completely smooth.

In bowl large enough to hold the entire batch, mix together blended shallot base, mayonnaise, chopped tarragon, lemon zest and salt.

Cole Slaw

1 cup Savoy cabbage, sliced
2 tbsp celery, sliced on mandolin
2 tbsp red onion, sliced on mandolin
8 slices of jalapeno pepper, sliced on mandolin
2 tablespoons chopped fresh chives
2 tablespoons picked Italian parsley leaves

Toss everything in a bowl to mix all vegetables. Add vinaigrette.

Vinaigrette

3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
juice of one lemon
kosher salt to taste
black ground pepper to taste
1/2 cup olive extra virgin oil
1 teaspoon brown sugar

Mix everything in a bowl with a whisk.

Slice each piece of bread in half. Toast the bread with butter in the oven. For each sandwich, spread the béarnaise mayo, two pieces of chicken, add slaw on top, and enjoy!

Perfect Table Settings Review In Herald Tribune!

2011-08-03T11:15:00.000-07:00

If you haven't gotten your copy of Perfect Table Settings yet, here's a few reasons why it is a worthy investment:

For additional information and tips on centerpieces, flowers, silverware, place cards, party favors and the importance of the RSVP when you're invited to an event, invest in this book. It's a useful manual on entertaining to keep with your cookbooks. You'll refer to it often and, who knows, you might get hooked on napkin folding, too.

Click here to enjoy the review in its entirety.

Mark The Calender. We're Food Styling In Atlanta!

2011-08-01T15:08:00.000-07:00

Attention all East-Coasters: We are teaching a food styling course in Atlanta, Georgia this October. Y'all better be there!

Food Styling for Today’s Global Marketplace.

Click here to learn more.

Sweet Chic: Stylish Treats to Dress Up for Any Occasion

2011-07-19T12:10:00.000-07:00

Brownies: The Cashmere Sweater

Blog Mistress Mama Mandy here. This fun little tome is by Rachel Schifter Thebault, founder of Tribeca Treats in NYC. She covers the dessert basics with great base recipes (vanilla cookie, fudge brownie, devil's food cake...) and then tells you how to sass up said recipes depending on the occasion. The same way you would wear pearls to one event (Mother-In-Law's house for tea), and black thigh-high boots to another (NOT your Mother-In-Law's house), Rachel shows you how to create the perfect cupcake for a child's birthday, and use the same base recipe to create a grown-up cake for New Year's Eve.

This quote from Food & Wine sums it up best:

"Rachel Thebault...has reimagined the humble Oreo as an indulgence that is spectacular as an afternoon snack or as the end to an elegant meal."

You had me at Oreo.

I made the Fudgy Brownies. Amaze. I only made a half batch cuz I'm the only sugar eater in the house. I ate the entire batch in four sittings. What? I'm still nursing! Gotta keep my strength up.

16 Tablespoon butter, at room temperature (2 sticks, unsalted)
1 1/4 cups semisweet chocolate chips or 8 oz finely chopped bittersweet chocolate
4 large eggs, at room temperature
1 cup plus 1 Tablespoon granulated sugar
1 cup plus 1 Tablespoon packed dark brown sugar
1 Tablespoon pure vanilla extract
Pinch of salt
3/4 cup all-purpose flour

Preheat oven to 350 degrees. Line a 9-inch square metal baking pan with parchment paper and spray lightly with nonstick cooking spray (Must do this or brownies will stick!).

Heat the butter and chocolate in a bowl over a double boiler. Stir constantly with a rubber spatula or wooden spoon, until the butter and chocolate are fully melted and combined. Remove the bowl from the heat and cool to room temperature.

Whisk eggs in large mixing bowl. Add granulated sugar, brown sugar, vanilla, and salt, and continue to whisk until they are all combined. Add the melted chocolate slowly and whisk until incorporated, about 1 minute.

Once chocolate is incorporated, sift the flour into the bowl and gently stir with a rubber spatula until the flour is combined, about 1 minute.

Pour the batter into the pan. Bake for 45 to 50 minutes, rotating the pan once halfway through. Cool completely before cutting.

Brownie Sundae Parfait. I did this with a Skinny Cow Ice Cream Sandwich. In a plastic bowl. Yeah, not quite as pretty.

Latest Huffington Post: Layers Of Wedding Cake

2011-07-15T08:39:00.000-07:00

For all those caterers toiling in the hot summer sun...this is for you.

NEW CLASS! Are You Ready For Prime Time?

2011-07-13T14:39:00.000-07:00

You have a brilliant idea for a cookbook or television show. Unfortunately, everyone thinks they have the next best thing. How do you set yourself apart from the crowd? Do you have what it takes to be a branded culinary personality?

Culinary publicist Trina Kaye and culinary producer Denise Vivaldo will take you through evaluating your brand and messaging and determining your viability on the national and regional media markets. This workshop will discuss the realities of today's media and what they are looking for. We will help you determine whether your product or message is viable and desirable.

Saturday, September 10, 2011, 10:00 a.m. until 2:30 p.m.
Zov’s Bistro, 17440 E. 17th St. Tustin CA 92780
$80.00 per person

Click here to learn more and to register!

Trina Kaye makes connections. As a public relations consultant, she regularly connects the press to her clients to create national news coverage. She also works with brand strategists to connect targeted media with multi-media branding and marketing opportunities. Her client list ranges from Fortune 1000 companies to advertising agencies and marketing companies to entrepreneurs to branded personalities. Her clients have appeared in Time, Better Homes and Gardens, Bon Appetit, the Associated Press and on Today.

Denise Vivaldo is a seasoned food professional with over 25 years of experience. She has been a featured guest on over 50 television segments including Good Day L.A., ABC Morning News, The Food Network, Home & Garden Network, TV Guide Channel, SoapNet, Lifetime TV, and TV Land. She has served as a culinary producer for TLC, Lifetime, and The Food Network. As a consultant, Denise assists companies to better their products. Clients include Hamilton Beach, QVC, Hunt-Wesson/ConAgra, Euro Direct, Hy-vee- Homeland Housewares, and Future Kitchen Technologies.

Home Cook Turned Caterer Shares Thoughts On Our Catering Book

2011-07-08T14:13:00.000-07:00

Hello Denise

I bought your "How To Start a Home-Based Catering Business" book. I didn't originally buy it because I had ambition of becoming a caterer, for I'm not a chef. I happen to be an experienced home cook who entertains in my home or is hired to cook or bake for my friend's parties, kids school, etc. I recently was referred to cater a bridal shower tea for a friend of a friend. I thought about it first then I pulled out your book and began to browse through it and map out a plan of approach. I finally decided that I can do this (or at least I wanted to give it a shot). Your book is a useful resource that can help a person take their hobby seriously and create a business.

In the earlier stage of the initial call from this client, we communicated by phone and email. I had not yet met her so your book helped me with the initial cover letter and proposal. In the planning and organizing of the tea, I found it helpful to know about estimating food cost, equipment list, packing check list, flow chart, etc. There's still so much more that I need to learn but with your book I feel confident I will do fine.

The tea was this pass weekend. Everyone was complimentary and seemed to enjoy the food and the beautiful buffet table that I decorated. What was nice is that the client seemed so surprised at how beautiful the table was before the food came out. Actually, I think she was more surprised that I created the floral arrangement for the buffet.

After the tea it was time to clean up, leaving the clients kitchen in the same condition we found it. The least fun part for me. The client suggested I get a website and she would be more than happy to do a referral quote. Wow, I guess I've found my niche. If I had to grade myself I would say 7.5 - 8 / out of 10. My help had different opinions - one said it was perfect and other said that some adjustments needed to be made. I like that because there is always room for minor improvements. I'm sure it was your book that gave me the confidence & courage to do it.

Yes, it was a lot but I learned a lot. Some things you can only learn by actually doing it. I forgot some things but it wasn't the end of the world and no one knew except myself and the two ladies working in the kitchen with me.

Before closing, I'd like to share a couple situations that confirmed information from your book. I noticed that I'd forgot something important and had to send one of the ladies to the store. At that moment I understood why you hire someone to standby in case you need something. Then the other lady happened to be clearing soiled plates and heard things that I would not have otherwise known since most of my time was in the kitchen. At the end, though It was a lot of work and I was awfully tired, I enjoyed the whole experience and am now looking forward to the next tea opportunity.

Thank you for sharing your many years of catering.

Sincerely,
Annette

Bless you, Annette! It's people like you who follow their passion, and take the time to acknowledge what has helped you along the way that inspire me to continue with my passions!

Beautiful Centerpieces On A Budget

2011-07-06T14:36:00.000-07:00

Denise has shared her stunning-event-on-a-budget expertise for marriage.com. She's covered both traditional and non-floral centerpieces. Her tips include how to extend the life of your flowers, using what you already have, and using creative alternatives such as coffee beans or feathers to wow your guests. Enjoy!

Traditional

Non-Floral

Kentucky Sweet-Talkin' Barbecued Chicken

2011-07-04T08:03:00.000-07:00

2 Tablespoons plus 1 and 1/2 teaspoons olive oil
2 cups finely chopped onions
1/4 cup minced garlic
salt and pepper to taste
2 Tablespoons dry mustard
2 Tablespoons chile powder
2 teaspoons cayenne pepper
3 cups tomato sauce
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1 cup dark beer
1 cup Kentucky bourbon
2 teaspoons ground cumin
1/2 cup brown sugar
2 Tablespoons dark molasses
tabasco sauce to taste
12 chicken legs
12 bone-in, skin-on chicken breasts

Heat olive oil in large, heavy-bottomed saucepan over medium heat.

Add onions and garlic, season with salt and pepper, and stir to combine. Cover and let the onions sweat for about 10 minutes, stirring occasionally. Turn down the heat if the onions or garlic seem to be browning too fast.

Add the dry mustard, chile powder, and cayenne, stirring well to coat the onions.

Add the tomato sauce, vinegar, Worcestershire sauce, beer, bourbon, cumin, brown sugar, and molasses. Stir well to combine.

Bring to a boil, reduce heat and simmer for 35-40 minutes, or until the sauce has thickened, but can still be poured (if sauce thickens too much, add several drops of water until it reaches desired consistency).

Season with salt, pepper, and tabasco to taste. (The sauce can be made up to a month in advance. Refrigerate until ready to use.)

While sauce is simmering, preheat grill.

Place the chicken legs over direct medium heat, and grill 7-8 minutes per side.

Add the chicken breasts to the grill with the legs. Grill for 10 minutes per side.

Baste the legs and breasts liberally with sauce, and turn. Grill another 1 to 2 minutes, or until the meat is cooked through and an instant-read thermometer registers 175 degrees.

Baste again with sauce. Serve any extra sauce that has not come in contact with the raw chicken in squeeze bottles at the table.

Recipe courtesy of Do It For Less! Parties

Denise Teaches How To Style Raw Vegan Dishes!

2011-06-28T19:00:00.000-07:00

This August 30-31, Denise returns to the Living Light Culinary Institute to teach Food Styling for Photography, focusing on the raw vegan lifestyle that students and chefs have catered their culinary craft toward. The class is suitable for both amateurs and seasoned chefs, and includes styling for print and online media to maximize marketing efforts. The class will be team taught by Denise and Living Light Director Cherie Soria, author of The Raw Food Diet Revolution.

Click here to learn more and to register!

Bigger Picture

2011-06-20T09:30:00.000-07:00

Ohm.

The day my latest entry was published on Huffington Post, I received this note that reminded me it's always good to share our experience. You never know who it might touch...

I had my first semi-panic attack today. Here I am enjoying my time with friends in Austria before going to Montpellier to start an internship. I called my host mother to let her know I have to arrive a day early and would that be okay...?

She doesn't speak English at all....not a word!

So, between French, Spanish, and lots of panicked frantic searching in my phrase dictionary, I may or may not have gotten her to understand that I will be knocking on her door before my expected time.

I got off of the phone and thought, "Oh SHIT! What have I gotten myself into!?!?" My heart was racing, I was trying to yoga breathe and find my elusive Zen spot. My friend came to talk to me about something and I just starting crying! So yeah, I have been a bit freaked out today.

And then your Huff Post article reached me through Facebook.

What a Blessing. It made me laugh, it is relelvant to my situation, and this-

TIP: Always keep your dream in front of you. Plan where (wear) you want to end up. Be comfortable and enjoy the road, even with the potholes.

Gave me peace.

Thanks!

Anessa McLendon

Glad I could help, doll. Just show up with booze and all will be forgiven. I've learned that lesson many times. OX

DIY Wedding Magazine Summer Issue On Sale Now!

2011-06-02T08:03:00.000-07:00

The summer issue of DIY Weddings Magazine is on sale now. Denise and Cindie have a beautiful spread that details how to have an unforgettable picnic reception. You can purchase a digital or hard copy here. If you are planning a summer wedding (or other special event), look no further!

Denise at Home with Lisa Quinn

2011-05-27T01:52:00.000-07:00

Denise talks easy and elegant buffet table tops for home entertaining. Her incredibly creative ideas will help you pull off an unforgettable party using what you already have. Genius!

Denise Speaking at IACP Conference in Austin

2011-05-25T08:50:00.000-07:00

Denise will be speaking (in her PJs) at the IACP conference in Austin, Texas next week! Will you be there?

Ten Smart Tips to Make Any Food Image Look Appealing

DATE:

Thursday – June 2nd

TIME:

11:00pm – 12:00am (part of the “Night Owl” sessions)

LOCATION:

Meeting Room 408

Click here for more information and to register.

Book Review: Carrots 'N' Cake by Tina Haupert

2011-05-16T08:22:00.000-07:00

This was a very pleasurable read and review to post, seeing as Miss Mandy has been following Tina's blog for the past three years. I know not everyone enjoys personal blogs and wonders why people care what people are eating or if their dog found the peanut butter jar again or whether or not someone's husband got that big promotion...but Mandy does.

She can find a recipe anywhere, but as a self-proclaimed voyeur (of the non-creepy variety-think rabid documentary watcher) and food obsessor, personal food blogs are so in her wheelhouse, she has two of her own!

Tina has taken her own experience with healthy weight loss and weight maintenance, fitness and nutrition that so many have enjoyed reading and created her first book, which is named after her blog, Carrots 'N' Cake. This is like having your best girlfriend tell you what worked for her to get rid of a few extra pounds, then you go for a jog with her and bake lower sugar muffins.

This is a light read perfect for the summer days ahead. Mandy found it most interesting how Tina talks about no matter how confessional a blog may be, by putting your thoughts out there for public consumption, you are automatically more accountable for those thoughts. For example, Tina talks about her previous scale habit, and how she couldn't suggest that her readers get stuck on a number to determine whether or not their bodies were healthy, or if they were "thin enough" without taking her own advice and banish her own scale. Mandy has seen the positive effects bloggers have had on each other and on a wider audience. Although it's a strange concept, internet friendships are a very real thing, and Tina is a great "friend" to have!

It's also an inspiring read for those who want their work to be more about who they are, rather than just having a job. Tina moved from administrative work, to full-time blogger and writer, which is no easy feat.

Here's a recipe from the book that Mandy loves to make on a chilly morning after a morning jog.

Baked Pumpkin Oatmeal

1 packet Maple Brown Sugar instant oatmeal
1/4 cup canned pumpkin
1/4 cup liquid egg whites
1/2 tsp baking powder

Combine all ingredients in a microwave-safe bowl, and mix well. Cook in microwave on high for two minutes. Allow to cool before enjoying.

A Thank You Is Never Forgotten

2011-05-14T11:22:00.000-07:00

Matt Armendariz Photographer

In an often thankless world, it is so heartening to receive something like this in your inbox:

Dear Ms Vivaldo,

I just wanted to say thanks for your very helpful guides to starting
a food business. I am in my fourth year of start-up (the first three
years I was trying to force myself into a personal chef toque, and
have finally caved into my urge to do strictly events). I have had
a copy of How To...Catering Business for over a decade, but haven't
let myself devour it until now. Even though I have a 1993 edition
which actually has a lot of stamp and envelope talk and a "computer-
optional" stance (that was the early '90s for ya), I am still
enjoying the hell out of reading this, and it is helping me focus
and take the steps to get my company out there and working! Thanks
again, your work is making mine possible!

Hannah Curry
PeopleFood
Houston, TX

It's not only the kind words, but the fact that Hannah took time out of her day to let me know that our work is appreciated. This has inspired me to tell my neighbor I like her hairdo, and to tell the best cashier at the grocery store that I happily wait in her line even when I could get out faster at another check stand, because dammit, she's worth it!

Now go forth and compliment! It's good for your complexion.

Melissa's Produce

2011-05-06T10:27:00.000-07:00

We are so thankful to Melissa's Produce for sending us some of their gorgeous produce to next week's workshop in Singapore. They also provided the produce for our Master Class in Culver city this Spring, and let me tell you what a difference pretty, fresh produce makes to our pictures!

We are blown away by their generosity and old fashioned customer service. We recommend them highly for your produce and specialty food needs.

Follow them on Facebook or Twitter! And here's a scrumptious Melissa's Produce recipe to start your weekend off right.

3 cups All-Purpose Flour

1         teaspoon Salt
1         teaspoon Baking Powder
1         teaspoon Baking Soda
3         teaspoons Ground Cinnamon
3         Eggs
1         cup Canola Oil
2 1/4     cups Granulated Sugar
3         teaspoons Pure Vanilla Extract
2         cups  Zucchini (about 1 large one) -- grated
2         Fresh Lemons, zest only
2 (3 oz.) packages Melissa's Dried Blueberries

Preheat the oven to 325ºF.

Spray 2 loaf pans (8 x 4 inch) with non-stick cooking spray. Next, line the pans with parchment paper and spray again with the cooking spray.

In a bowl, sift together the flour, salt, baking powder, baking soda and cinnamon. Set aside.

In the bowl of an electric mixer fitted with a whisk, cream together the eggs, canola oil, vanilla extract and sugar. When the mixture is done, it should be smooth and white-ish in color. Next slowly add the sifted ingredients. Mix until smooth and well combined. Remove the whisk and attach a paddle to the mixer. Add the zucchini, lemon zest and blueberries and mix until well combined. Pour equal amounts of the batter into the prepared loaf pans. Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack, in the pans, for 10 minutes. Remove loaves from the baking pans and remove the parchment paper to cool completely on the rack.

Makes 2 loaves of bread.

Fabulous Photos by the Non-Professional

2011-04-29T07:39:00.000-07:00

Taking Photos When You’re Not a Professional Photographer
by Cindie Flannigan

Let me say this right up front: I am not photographer. Here at Food Fanatics, we are not photographers, but we all take photographs everyday. We carry cameras around with us everywhere we go. From really nice digital SLR cameras to the cameras on our phones, we are never without some way to take a picture.

I’ve also picked up a bit about photography from working with some of the best photographers in the business and are going to share some of that knowledge with you. When your photo needs are small, like posting to your website or Facebook, you’ll get along just fine with a nice camera phone or small digital camera.

Cameras: Let’s start off with smallest of the small: the cameras that come on our cell phones. The iPhone 4 has a fantastic camera. The newer Blackberries have great cameras, too. Denise used her Blackberry Bold all across Thailand and took fantastic photos. We have Tiffany take photos of our food with her iPhone 4. I have an iPhone 3 and the camera sucks but I am going to have a 4 before the month is out.

A pocket-size digital camera is the next step up. Food shots are mostly close-ups and mostly low-light. There are a couple of new cameras out with bigger sensors for shooting in low light: the Canon PowerShot S95 ($370), the Samsung’s TL500 (also $370), and our favorite, the Panasonic Lumix DMC-LX5 ($400). Denise’s husband Kenny took this camera on their vacation and took the most amazing photos ever. He also took his iPad and used Google’s free Picasa app to edit, retouch and organize his photos.

A digital SLR is the nearly professional way to go but I don’t know enough about them to give advice. What I do know is that Canons are what most people seem to have, and close-up and macro lenses are what those people are always talking about.

Tripods: A stable table-top tripod is sufficient for most casual foodie shutterbugs. Some brands sell a swivel head separately, which is something you’ll need if you want to tilt your camera sideways. You can spend $10-$200 for a tripod so make sure it’s stable, can support the weight of your camera, and is easy to manipulate.

Shutter release cable: As far as I know there isn’t a shutter release cable for a camera phone, but there are for most digital cameras. What this nifty cable does is connects to your camera and, when you press a button on the cable, it activates the camera’s shutter, taking a picture. This way, you can take a photo without actually touching your camera, allowing for clear shots without any camera shake, especially in low light situations.

Reflectors: If you are like most of us who just want a nice photo of the dinner you just made, then you’re probably taking pictures with one or two light sources. Source one would be a nearby window and source 2 the overhead light. That’s why one side of your picture is bright bright bright and the other is in the dark. Using a white piece of rigid cardboard, foam core or Styrofoam about the size of a standard piece of paper, hold it so that it reflects the light from the strongest source onto the dark part of your subject. This is easy to do if you are using a shutter release cable.

Once you get your photos shot, keeping them all organized is the next big job. Google’s Picasa is easy to use, has online tutorials, and, best of all, is free.

Here's an illustrative photo to explain the use of reflectors by someone who has nothing in the way of professional equipment:

1. This shows the main reflector, an old whiteboard on a patio chair, which I'm using because I'm shooting in the shade and need some pretty light coming in. Technically speaking, this is a reflector, but it’s also acting as a strong light source.  

2. The secondary reflector (a white plastic trashcan) is used to bounce some of the light from the first reflector back onto the item being photographed (a variety of earrings), softening the shadows.  

3. My camera is an older Canon Powershot G5.

4. The camera is on a tripod that I’ve tilted with a piece of styrofoam since it doesn't swivel enough for overhead shooting.  

5. My surface is a lovely, well-ironed linen tea towel that Denise brought me back from the Paris Hotel in Las Vegas (this is why we hold onto everything…we end up using it eventually).  

6. The most important part of this set up is Peanut, who you can see resting in the patch of sun behind the patio chair. As you can see, she is art directing.

This is my set for photographing my jewelry that I sell on Etsy. I've got a 2-hour window when the light is good before I have to move to some other spot.

Professional photographers will most likely snort their coffee out their collective noses when they see this but my gum-and-duct-tape setup does improve the lighting and, in so doing, improves the final photo.

You can also place your subject in front of a window that has no direct sunlight shining through it. Have a piece of white cardboard, Styrofoam or foam core to reflect light back onto the dark side of the photograph or to add reflections on the surface.

Below is the final photo taken with my Canon. Beneath that photo is the same setup taken with my iPhone.

Digital Camera Photo

iPhone 3GS Photo

I hope these tips will help you to take nicer-looking photos. Denise and I teach our food styling workshop students how to make their food look gorgeous but, without good lighting, even the prettiest food can look bad. When students stay to work with us on a food photo shoot their own photos improve immensely.

Denise and I, along with Dianne Jacob (Will Write for Food) and Martha Hopkins (Intercourses: an Aphrodisiac Cookbook) will be holding a mini cookbook symposium at Surfas in Culver City,
June 25 and 26: Creating and Selling Your Dream Cookbook.

Check out our website at www.foodstylingworkshop.com to sign up or for more information.

All of our books are available on Amazon.com:
The Food Stylist’s Handbook
Do It For Less! Parties
Do It For Less! Weddings
How to Start a Home-Based Catering Business
How to Start a Home-Based Personal Chef Business
The Entertaining Encyclopedia
Perfect Table Settings

Shrimp Ceviche & Champagne Limoncello Aperitifs

2011-04-26T15:20:00.000-07:00

We are feeling Summery. These warm, breezy days and long, lazy sunsets are just begging for fresh seafood and tangy cocktails. After making our shrimp ceviche and champagne limoncello aperitifs, take off your shoes, slip on your favorite sundress and put your toes in the grass while you enjoy some al fresco deliciousness.

Tropical Shrimp Ceviche

Servings: 12
Prep time: 20 minutes
Setting time: 10 hours or more

Ingredients:
1 cup fresh lime juice
1/2 cup fresh lemon juice
1/2 cup fresh grapefruit juice
2 1/2 pounds medium-to-large (16-20 size) raw shrimp, peeled and deveined
1 teaspoon sea salt
1/3 cup red onion, minced
2 medium mangos, diced
1/2 pineapple, peeled, cored and diced
1/2 cup cilantro, chopped plus 12 small sprigs for garnish
3 limes, cut into wedges for garnish

Combine lime, lemon and grapefruit juices. Place shrimp in resealable bags (only fill bags half full, and double the bags for security). Divide citrus juice among the shrimp.
Seal bags, squeezing out excess air, and refrigerate for at least 12 hours or up to 24 hours.

Add salt, onions, mango, pineapple, and chopped cilantro to shrimp and toss to coat. Spoon into small glasses and garnish with a sprig of cilantro and a wedge of lime. Serve with crostini or skinny breadsticks.

Tips

•    Place servings in small glasses and nestle the glasses in crushed ice to keep it cold.
•    Buy good quality frozen, EZ-Peel or peeled and deveined raw shrimp.
•    U15 size shrimp are a good size for this recipe. “16-20 size” indicates that there are 16-20 shrimp     to the pound. Can you use smaller shrimp? Yes, of course you can. Just buy the same total weight.
•    Fresh citrus juice makes all the difference in the taste of this recipe. It’ll take some time to squeeze the juice but you can do that a few days ahead of time.
•    Buy mango already sliced in the produce section of your grocery store. Frozen will work in a pinch.

Heather Winters Photographer

Champagne Limoncello Aperitifs  

Makes 12 servings

Ingredients:
3/4 cup Limoncello, chilled
2 bottles champagne, chilled
Lemon zest ice cubes (optional, recipe below)

Pour 1 tablespoon Limoncello into each aperitif glass. Add a 2 or 3 ice cubes.
Fill glasses with champagne.

Lemon Zest Ice Cubes

Makes 12 servings

Ingredients:
4 cups distilled water
2 lemons

Fill 2 ice cube trays (smaller ice cubes will look better) with distilled water (distilled water makes clear ice cubes). Using the small holes of a standard grater, grate the yellow skin from the lemons. Sprinkle a little lemon zest into ice cube trays and freeze.

Creative Cake Tiers Make A Pineapple Anniversary Cake Special

2011-04-21T17:57:00.000-07:00

Mama Mandy's parents came to town to visit their grandson, Ian, last week. Their 37th wedding anniversary was on April 13 and Mandy wanted to recreate their wedding cake for the occasion (ambitious). She also has a new baby and not a lot of time/motivation/energy. Then, lightening struck. She thought of her oven safe Pyrex bowls of various sizes and it occurred to her that they would make perfect cake tiers!

Ta da!

Mandy used the Basic Yellow Butter Cake recipe from Do It For Less! Weddings, substituting 1/2 of the butter and the milk with a 20 ounce can of crushed pineapple with the juice, since her parents enjoyed pineapple cake at their wedding. She used Trader Joe's boxed white frosting (gasp, we know, but it actually tastes amazing) and topped the frosted cakes with 1 1/2 cups of sweetened coconut that she toasted in a 300 degree oven for 12 minutes.

The result? Completely, shockingly moist and delicious. All gone. We guess necessity is the mother of invention, especially for this mother.

Don't have a cake plate? Use the bottom of an over-sized plate.

Sure does look homemade. The taste more than made up for that.

Basic Yellow Butter Cake (with substitutions)

4 oz unsalted butter, softened

1 3/4 cups superfine sugar
2 tsp vanilla extract
4 large eggs
2 3/4 cups cake flour
2 tsp baking powder
1/8 tsp salt
20 oz can crushed pineapple with juice

Preheat oven to 325 degrees. Generously grease the bottoms and sides of cake pans. Cut circles of parchment paper to fit into the bottom of each cake pan and grease the surface of the parchment paper once it's in place. Add a small amount of flour to the pans and shake to coat the bottoms and side, then tap out the excess flour.

Using an electric mixer with a paddle attachment, cream the butter and sugar until light and fluffy, about five minutes. Beat in the vanilla extract. Add the eggs one at a time, beating well between each addition.

In another bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, add the flour mixture into the batter, one cup at a time, then add the pineapple. Mix until well incorporated.

Pour the batter into cake pans (or Pyrex dishes). Bake 30-40 minutes, or until a toothpick comes out clean (outside of cake gets golden brown).

Remove the cakes from oven and allow to cool for 30-45 minutes before running a knife around the edge and removing from dishes onto a wire rack. Cool completely before frosting (Mandy wrapped her cooled cakes in Saran Wrap and refrigerated overnight before frosting).

Recipe courtesy of Do It For Less! Weddings, Sellers Publishing

Ian reading with his grandpa.

Back to Beautiful Rancho La Puerta. Won't You Join Us?

2011-04-08T14:36:00.000-07:00

Creating and Selling Your Dream Cookbook

Denise and Cindie are returning once again to Rancho La Puerta to rest, relax, and teach cooking classes (in that order) at the end of April. We think you should indulge yourself and join us. It's good for you!

Click here to register

Here is a preview of our menu:

Tuesday, two Hands-On Cooking Classes, 11am to 2:30pm (lunch included), and 4pm to 7:30pm (dinner included). Same menu for both classes. Taught by visiting teachers Chefs Denise Vivaldo and Cindie Flannigan.

Creamy Baby Carrot Soup
Tatsoi Pizza with Leeks, Fennel and Goat Cheese
Arugula and Strawberry Salad with Sweet Vinaigrette
Seared Halibut with Spicy Mango Chutney
Broccoli with Caramelized Onions and Garlic Flowers
Avocado, Coconut and Lime Sorbet

Thursday, one Hands-On Cooking Class, 4pm to 7:30pm (dinner included). Taught by visiting teachers Chefs Denise Vivaldo and Cindie Flannigan.

Minted Curry Chickpea Patties
Bay Shrimp Crostini
Asparagus and Watercress Salad with Shrimp
Pasta Fungi with Golden Beets
Roasted Cauliflower with Pistachios and Golden Raisins
Peach Crêpes with Blackberry Cabernet Sauces
Bonus Recipe: Lavender Lemon Verbena Whole Wheat Shortbread

Will The Real Food Stylist Please Stand Up?

2011-04-05T13:36:00.000-07:00

Photo Courtesy of Chef Louise Mellor

I've never told her this, but I think of Denise like the "Godfather" of Food Styling. She is the head of family, at the top of her game. She is a walking instruction manual, an authority on the subject, and like the Mafia - you don't want to mess with her, she means business.

Click here to read Louise's experience at our
Master Food Styling Class I

World-class food stylist Denise Vivaldo presents marketing seminar in Tacoma: Building Your Own Brand for a Better Bottom Line

2011-03-27T10:26:00.000-07:00

Tacoma_NACE_eFlyer

New Class! Creating and Selling Your Dream Cookbook.

2011-03-25T07:43:00.000-07:00

We are very excited to announce this brand new mini-symposium with four award-winning authors.

June 25 & 26, 2011

at Surfas in Culver City, California

With Denise Vivaldo and Cindie Flannigan, authors of The Food Stylist’s Handbook;  
Dianne Jacob, author of Will Write for Food;
and  Martha Hopkins, author and publisher of Intercourses: an Aphrodisiac Cookbook.

Have you got an idea for a cookbook or a recipe box bursting with cherished family recipes, but don’t know how to turn your dream into reality? Maybe you’ve started a blog and wonder how to turn it into a cookbook. Join us for an information-packed weekend that covers topics and concerns specific to cookbook authors:

Your dream cookbook: what it takes to get a book contract
with Dianne Jacob
•    What makes a cookbook idea irresistible to publishers and agents?
•    What is a platform and how do you get one or improve upon yours?
•    How to write a cookbook proposal too good to turn down
•    Whether to find an agent or go straight to a publisher

Cookbook content: recipes and photographs
with Denise Vivaldo and Cindie Flannigan
•    Writing clear and concise recipes
•    The importance of great photos
•    How to find photographers and food stylists
•    Producing your own artwork
•    Cutting costs by taking test photos, doing your own prep & shopping for shoots

Self-publishing: Should you publish your own cookbook?
with Martha Hopkins
•    The pros and cons of traditional publishing versus self publishing
•    What does it mean to self publish?
•    Is self publishing affordable?
•    Promoting your cookbook on a limited budget.
•    Your book is one title in a sea of thousands. Learn to develop a realistic  marketing plan that will make print and web editors, TV producers, and  customers take notice.  

Saturday ends with a “speed pitching session,” an opportunity for participants  to make a short private pitch with an instructor.

Saturday, June 25, 10:00 AM – 4:00 PM
Sunday, June 26, 10:00 AM – 3:00 PM

Early bird special! $225.00 for reservations and payments received by May 30, 2011

$275.00 after May 30, 2011 or $295.00 at the door (space permitting, space is limited)

Pay with PayPal or check (personal or company check, or money order, made out to Food Fanatics, Inc.,  and mail to PO Box 351088, Los Angeles, CA 90035).

Click here to register.

If you have any questions please contact Mandy at mandyscopy@gmail.com

Hope to see you there!

Elizabeth Taylor – Good Manners Never Go Out of Style

2011-03-23T12:16:00.000-07:00

My latest Huffington Post.

"She can only imagine the entourage waiting for Miss Taylor in heaven."

Delightful Review of Master Food Styling Class I

2011-03-18T05:04:00.000-07:00

We just enjoyed teaching our Master Food Styling Class I at Surfas in Culver City, and wanted to share one of our student's experience. Renata Sadunas, we loved having you, and can't wait to see what your future holds. Happy styling!

An excerpt from Renata's review:

The thing I loved about Denise's class is that it was about much more than food styling. In between demos she mused about her past food industry experiences (she's worked with *everyone* including Jacques Pepin, Julia Child, Wolfgang Puck, and so on and so forth), generously doled out advice on the best ways to get started in the business, and how to keep your momentum, and gave critical feedback to each student while they completed their pieces.

Click here to read the full post.

Flourless Dark Chocolate Brownies with Walnuts

2011-03-17T16:43:00.000-07:00

Mandy's husband is on a sugar-free diet at the moment, so she simply had to try these brownies. So sad not to give husband any dessert options other than fruit...life is too short.


Mandy was missing her brownie pan. Tart pan will do!

SO GOOD! Mandy made a few substitutions based on what she had on hand: Xylitol for Splenda, coconut oil for olive oil, and omitted the walnuts. The good news is these brownies are healthy, sugar-free and delicious. The bad news is, Mandy and husband ate the entire pan in one sitting. Oh well, they blamed it on the newborn baby. Nursing takes a lot of energy!

Ian played while mama baked

Healthy treat for Dad!

Babies and Brownies

Dr. Janet’s Flourless Dark Chocolate Brownies with Walnuts

By Janet Bond Brill Ph.D. R.D., LDN 
Author of Prevent a Second Heart Attack: 8 Foods, 8 Weeks to Reverse Heart Disease

Serves 16

Nonstick cooking spray
One 15-ounce can black beans, drained and rinsed
3/4 cup packed Splenda Brown Sugar Blend
1/2 cup quick-cooking oats
1/4 cup unsweetened dark cocoa powder
1/4 cup extra-virgin olive oil
1 tablespoon espresso powder
2 tablespoons ground flax seeds
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped walnuts

Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch baking pan with nonstick cooking spray. Place the black beans in a mixing bowl. Add the brown sugar, oats, cocoa powder, olive oil, espresso powder, flax seeds, vanilla, and salt. With an electric mixer, blend the ingredients until the black beans are mushed up and the mixture is smooth, about 2 minutes. Scrape the batter into the prepared pan, top with walnuts, and bake for 30 to 35 minutes, until the edges pull away from the sides of the pan and the middle of the brownies is firm. Let cool before slicing into 16 pieces.

NUTRITION PER SERVING (1 brownie):
Calories: 140
Fat: 6 g (0 g EPA, 0 g DHA, 1g ALA)
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium 89 mg
Carbohydrate: 16 g
Dietary Fiber: 2 g
Sugars: < 1 g
Protein: 3 g

The above is an excerpt from the book Prevent a Second Heart Attack: 8 Foods, 8 Weeks to Reverse Heart Disease by Janet Bond Brill, Ph. D. R.D., LDN. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.

© 2011 Janet Bond Brill, Ph. D. R.D., LDN, author of Prevent a Second Heart Attack: 8 Foods, 8 Weeks to Reverse Heart Disease

Author Bio
Janet Bond Brill, Ph.D., R.D., LDN, author of Prevent a Second Heart Attack: 8 Foods, 8 Weeks to Reverse Heart Disease, is a diet, nutrition, and fitness expert who has appeared on national television. She is the author of Cholesterol Down: 10 Simple Steps to Lower Your Cholesterol In 4 Weeks Without Prescription Drugs, and specializes in cardiovascular disease prevention. Dr. Brill lives in Pennsylvania with her husband and three children.

For more information please visit http://preventasecondheartattack.com/

Our Wedding Planning Tips Featured in DIY Weddings Magazine

2011-03-16T11:24:00.000-07:00

Spring is here, which means wedding season is upon us! In this issue, we talk centerpieces (floral or not). Click on the images below to enjoy the article in it's full-size glory (no eyestrain involved).

David Downie on the International Cookbook Fair in Paris

2011-03-12T09:15:00.000-08:00

Photo courtesy of David Downie

David Downie and his wife, Alison, a gifted photographer, took us on an intense food tour of Paris!
They made us feel welcome and we had a ball. More about David and Alison and our tour later...in the meantime, please enjoy David's account of the International Cookbook Fair. I'm still catching my breath.

Oatmeal Raisin Cookies

2011-03-10T11:07:00.000-08:00

Miss Mandy received this fun cookbook and couldn't wait to mix up a batch of oatmeal raisin cookies, seeing as she is nursing a newborn and oats are known milk producers (also easy to eat finger foods pretty much make up her diet these days). What a delicious way to nourish her son! The molasses really makes these cookies, creating a deeper flavor and a moist, delicious cookie. She'll be keeping this book on hand to enjoy with Ian when he's a little bit older...he will be a teen someday!

Oatmeal Raisin Cookies

by Matthew Locricchio,

author of Teen Cuisine

MAKES ABOUT 3 DOZEN COOKIES
1 cup unbleached all-purpose flour
½ cup whole wheat flour
2 cups old-fashioned rolled oats (not instant)
1¼ cups raw (turbinado) sugar
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon freshly grated ground nutmeg
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature plus ½ teaspoon for greasing
¼ cup whole milk
2 tablespoons molasses
1 large egg
1 teaspoon pure vanilla extract
¾ cup chopped walnuts
½ cup raisins

On your mark

Preheat the oven to 350°F with an oven rack in the middle slot of the oven.

Using a piece of wax paper, lightly grease two 10 ½ by 15 ½-inch cookie sheets with ½ teaspoon butter. Set aside.

Get set . . .

Combine the all-purpose and whole-wheat flours, oats, raw sugar, baking soda, cinnamon, nutmeg, and salt in a large bowl. Whisk until well mixed.

In a separate bowl, combine the butter, milk, molasses, egg, and vanilla.
Beat with an electric hand-mixer at medium speed until the mixture is smooth. Add to the dry ingredients. Toss all of the ingredients together to moisten.
Mix in the nuts and raisins.

Cook!

Scoop up about a tablespoon of dough and drop onto the greased cookie sheet. Repeat until you have 12 cookies about 2 inches apart.

Bake one sheet at a time on the middle rack of the oven for 18 minutes, or until the edges are crisp and start to color. Let the cookies cool on the baking sheet for 10 minutes.

In the meantime, prepare and bake the next tray. Continue until all the cookies are baked.
Once the cookies have cooled for 10 minutes, use a spatula to lift them off the cookie sheet and place them on a rack to cool completely.

The above is an excerpt from the book Teen Cuisine by Matthew Locricchio. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.

Copyright © 2011 Matthew Locricchio, author of Teen Cuisine

Matthew Locricchio, author of Teen Cuisine, was born into a restaurant and catering family and has worked in the food industry most of his life. Included in his resume as a professional cook are stints at the well-known Gandy Dancer in Ann Arbor, Michigan, the West Coast Stock Exchange's private club in San Francisco, and the legendary Barbary Coast restaurant.

Matthew has taught culinary classes and given cooking demonstrations at culinary schools throughout the country as well as the American Museum of Natural History in New York City.

James Peterson, photographer for Teen Cuisine, is a renowned cookbook author and photographer, and a James Beard and International Association of Culinary Professionals award winner.

For more information please visit http://www.cookbooksandkids.com/ and follow the author on Facebook and Twitter

Postcards from Paris – How to Run a Successful Workshop While Deflecting A Thousand Monkey Wrenches

2011-03-08T08:41:00.000-08:00

By Patti Londre of Worth The Whisk

If you ever want to learn how to present like a pro, watch one closely. From its inception, Denise’s workshop at the Paris Cookbook Expo was looking like a recipe for disaster (not by any hand of Denise’s). Yet in the end, it was an overwhelming success, so how did that happen? Here is what I saw:

Divas Not Allowed

The session title in the program was not accurate. It never mentioned “food styling.” There was no signage. No name card on the table. The room was a cave with cement walls and floors so the sound from two sessions next door flooded her space. No microphone. Not even a glass of water for the speaker. Yet, she never let any of that get in the way of presenting an engaging session.

Have the Attitude of a Winner

Any amateur would have crumbled. But an experienced pro perseveres. Denise gave herself a four-hour lead time, “just in case,” and it came in handy. The metro car stopped mid-tunnel (no one was panicking, least of all Denise.) Once rolling and at our station, discovered the grocery store she scouted thoroughly three days earlier was closed – Sunday! No fresh groceries for props?! A quick look up and down the Rue, she spies Le McDonalds and the session instantly shifted from “How to Build a Better Burger” to “How to Make A Really Bad Burger A Hundred Times Better.” 10 Euros worth of fast food later, she settled down at the Fair to process her plan. No problems! All good! She produced her demo layout, poured through her Gourmand Award-Winning tome, The Food Stylist’s Handbook to mark photos with post-its for show and tell.

Know Your Content Inside-Out

A subject Denise clearly teaches in her sleep, now she had to deliver an hours worth of content in 30 minutes because, we realized on the spot, she was to be translated. Every two minutes, stop to be repeated in French. Her jokes took two beats before the laughs (“using Vaseline to fill holes in the meat is like Botox for the burger!” Beat, beat… CHUCKLES from the crowd). That was satisfying.

If You Have Low Expectations, Everything is Up From There

We had NO expectations. Given all the monkey wrenches, by the time 4 PM Sunday was to roll around, we figured what person would want to hear, “How to Build a Better Burger” in France? At 3:50 PM, two people had sat down. YEA! We had an audience!! I assured Denise, “Don’t worry, I can make two people look like 100 in a photo.” She laughed, took a big breath and geared up to present. And then… the dam seemed to burst, and attendees POURED in. If you could see the looks Denise and I exchanged for ten minutes, chairs ran out, standing room only, a quick intro in French and GO!

Bring A Friend To Be Your Photographer and Then Market, Market, Market!

The session may have been 60 minutes in one room far far away from home, but the photos last forever. I was a wild woman shooting the crowd and uploading to Facebook for Denise’s friends to share in her success around the globe. Once done, more marketing can happen with great shots. Time to unplug, toast your good work (it’s now 5 PM) and spend a few extra days appreciating the surroundings. We are in Paris!

POSTCARDS FROM PARIS – THE GOURMAND WORLD COOKBOOK AWARDS

2011-03-07T09:54:00.000-08:00

By Patti Londre from Worth the Whisk

The Food Stylist's Handbook by Denise Vivaldo won the Gourmand Award for the Best Cookbook Design in the World for Professionals (the certificate says just that), and her book now may bear the prestigious “Best in the World” awards sticker. How we got to the ceremony is almost world-class in itself.

I have a certain high level of self-confidence. and having now been in Paris approximately 24 hours, “knew everything.” We had our Metro passes. I waltzed up to the concierge at our hotel, the exclusive Hotel de Crillion, to get the best Metro route to reach the awards. The concierge, somewhat horrified, recommended a taxi for that part of town. “Nonsense, we are from Los Angeles!” and off we went with proper instructions. Just one transfer. Voila! We popped up at our stop, looked around and I spied the recognizable building exterior and we walked the one block of strip joints and S &M shops to our destination. Denise was in Good Hands! Nothing to worry about!

I flashed our home-printed billet and the sleazy doorman waved us in. Strangely, they only allowed 10 people in at a time. OK, I figured, must be fire marshal rules. Our fellow revelers looked a tad under-dressed (the invite DID say dress casual, elegant but comfortable, I guessed that was subject to interpretation).

We were pointed to the coat check. No! We wanted our coats in order to beat a hasty retreat (we were forewarned that the program would be hours and hours). “No coats inside.” Huh?? This was followed by “Check your camera, no photography.” Impossible! The invite had stated clearly that cameras would be everywhere, everything was ok to shoot.

Denise, at that point, woke up. She said, “Is this the Gourmand Awards?” He looked confused. She showed the invite. “No no madam,” that is at the Follies Bergeres.” That’s when I WOKE UP, OMG… I took Denise to the Moulin Rouge!

We had 15 minutes to get to our ceremony before (they claimed) no seating after the show started.

A “local” at the curb told us in halting English that the FB was a 5 minute walk, thattaway. Taxi? Walk? Taxi? Walk? Denise said, “Oh crap, let’s cab it and get there in plenty of time.” We hail, we tell the no-English speaking driver details and he drives off with us in a completely different direction, zigzagging through the city for 15 minutes to arrive and get us into the door with just minutes to spare. A good laugh ensued, we found seats in a ditch-able spot (a dinner hosted by another of Denise’s publisher was at 9:30pm across the city, the show started at 9pm, and we had a stand-in arranged to accept Denise’s award if her category was extra late – we were optimistic).

But the show was progressing at a decent rate. Denise’s category was number 2.8. When we hit 1.6, she looked at her watch and it was now 9:50pm. Hmmm…stay? Go? I said, “STAY – we worked hard getting here!” Things were moving faster, a good pace had set in. Here came categories 2.5, 2.6 and then it’s 2.7 with the four nominees’ book covers on the screen when Eduard Contra – the awards founder, owner, and host – read out, “Denise Vivaldo’s Food Styling Handbook is a wonderful resource…” I shriek, and start shoving Denise over my lap (of course, being a pig, I had sat at the aisle) and barked at her, “Get up there!” She leapt over me, got down the middle aisle to the stage with me in hot pursuit (me being the photographer). Her thank-you was cute and quick, thanking the book’s publisher, Gibbs Smith, her editor Madge Baird, her agent Lisa Ekus and all her difficult clients.

We got to our seats, sat for two seconds, and bolted to do some Facebook mobile uploads and emails, more photos and then off to dinner – great food, great wine, great dinner mates (thank you host Robert Rose, lovely wife Judith, Lisa Ekus and Virginia Willis, along with fellow award winner Cevin Bryerman of Publisher’s Weekly and his darling wife, Audrey).

We closed the restaurant. Dinner ended at midnight. Cab home. Zzzz.

Next up… sightseeing, friends, a cooking demo by Denise back at the cookbook fair, shopping, girl talk and more metro. We still have a week here in fabulous Paris.

Congratulations, Denise, for your World’s Best designation for the Food Stylist’s Handbook.

Where Food Stylist's Work

2011-02-28T10:54:00.000-08:00

Tiff's ready with her frying pan. All she needs is a cowgirl hat and a triangle to call us in for supper.

The "Outdoor Kitchen" in Solvang where Tiff and Cindie worked a 16 hour day last week.

This was for a food company's interstitial for the Hallmark Channel movie "Uncorked."

When people tell me they want to be a food stylist, I always ask them if they like camping.

Yep, our lives our glamorous!

New Partnership with DIY Weddings Magazine

2011-02-27T08:48:00.000-08:00

We are very excited to announce that beginning in March, we will be sharing tips on how to have a fabulous wedding while being kind to your bank account, and keep your sanity, all at the same time!

Click here to view the announcement. We will, of course, let you know when our tips are published. Any weddings coming up for you or your loved ones? We'd love to hear all about it!

Whet Your Appetite for The Oscars

2011-02-25T11:02:00.000-08:00

Once upon a time...I catered The Oscars. I recently dished about my Academy Award experience for the Huffington Post. Read all about it!

Are you excited for Sunday? I love to watch, even if I've seen very few the films nominated. It's really just about the dresses, yes? And what you're eating while critiquing said dresses.

Here is a fabulous way to get your Oscar party of to a delicious start...

Crab and Blue Cheese Bundles

Special equipment: Candy/deep-fry thermometer

12 oz cooked lump crabmeat

1/4 cup crumbled blue cheese

2 Tbsp finely chopped chives

2 Tbsp mayonnaise

2 Tbsp       cream cheese, softened
                  salt and pepper, to taste
18              wonton wrappers
                  vegetable or canola oil

In a bowl, combine crab, blue cheese, chives, mayonnaise and cream cheese. Season to taste with salt and pepper.

Place a generous teaspoon of crab mixture in the center of each wrapper, then lightly moisten the inside edges with water. Gather edges together to make little sacks and pinch to seal.

In a deep, heavy saucepan, heat 3 inches of oil over medium heat until it registers 350 degrees on thermometer. Working in batches, fry crab bundles until golden, about 4 minutes. Using tongs or a slotted spoon, remove bundles to a plate lined with paper towels to drain before serving.

Variation: You could easily sub the crab for lobster or bay shrimp.

Recipe courtesy of The Entertaining Encyclopedia
Robert Rose Publishing

Denise Shares Tips on Casual Entertaining for HGTV!

2011-02-25T07:28:00.000-08:00

Pros like Vivaldo know that, when entertaining casually, less is definitely more. When a meal is served family-style, she points out, "Each table of guests receives its own beautifully plated serving platter of food, which makes for a wonderful — and edible — centerpiece." A table graced with thoughtfully cooked and presented dishes needs little else to enhance it. This classic chicken cassoulet is the center of attention at a French-countryside-themed party.

Click here for more fabulous casual entertaining advice.

A Recipe Worth Sharing

2011-02-21T09:20:00.000-08:00

On a cloudy, rainy, windy day, soup was on Mandy's mind. Luckily, Denise had just given her a copy of More Recipes Worth Sharing, which is a comforting and homey compilation of recipes from junior league organizations nationwide, edited by Sheila Thomas.

This book brought her back to her childhood when her mom was involved with a community of women in Ann Arbor, Michigan called Coterie. She met some life long friends there and, of course, picked up and shared many family recipes. Mandy's favorites included dill bread baked in a coffee can, and a strawberry Jello dessert with a pretzel crust!

Mama Mandy strapped on her Ergo baby carrier and she and Ian got busy making this delicious and easy asparagus soup. She and her husband enjoyed the soup all week, adding sausage and chunks of fresh bread to make it a complete meal.

Homemade soup on a cold day. Yes, please.

Creamy Asparagus Soup

1 1/2 pounds asparagus

1/4 cup (1/2 stick) butter

1 cup chopped yellow onion
1/2 cup chopped celery
2 Tablespoons minced garlic
1/4 cup dry white wine
1 to 3 Tablespoons all-purpose flour
4 cups chicken broth
1 to 2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon cayenne pepper
2 cups heavy whipping cream

Snap off thick woody end of asparagus spears and discard. Chop asparagus. Reserve half of the tips for garnish. Blanch the reserved asparagus tips in boiling water in a saucepan; drain.

Melt butter in a saute pan and add onion and celery. Saute until the onion is almost translucent. Add the remaining asparagus and garlic. Saute until asparagus is tender. Stir in the wine and cook until most of the wine has evaporated. Add enough flour to make a roux and mix well. Cook for about 5 minutes, stirring frequently. Gradually whisk in the broth, salt, black pepper and cayenne pepper. Bring to a boil; reduce the heat.

Simmer for about 20 minutes and stir in cream. Return to a boil; immediately reduce the heat. Simmer for 10 minutes. Puree the soup in batches in a blender or food processor. Strain through a sieve into the saucepan, discarding the solids. Taste and adjust seasoning. Ladle into cups or soup bowls and garnish with reserved blanched asparagus tips.

Ian helping mama blog.

Handmade Angel Food Cake

2011-02-13T10:00:00.000-08:00

Made with Love

The hardest part of making this cake is separating the eggs. Save the yolks for scrambled eggs or freeze them in an air-tight container for another baking project. Use a stand mixer and it only takes minutes to make this heavenly cake.

1 cup sifted cake flour
1 1/2 cups sugar
1 1/2 cups egg whites (about 12 eggs from 1968, about 7 large eggs today)
1 1/2 tsp cream of tartar (or sub equal amount lemon juice or white vinegar)
1/2 tsp salt
1 tsp vanilla (or almond extract)

Sift flour and 3/4 cup sugar together.

Beat egg whites until foamy; add cream of tartar, salt, and vanilla, beat until mixture begins to hold its shape. Gradually add remaining 3/4 cup sugar and beat until mixture is very stiff and glossy. Sift dry ingredients onto egg whites, a little at a time, and carefully fold in until well blended.

Spoon into ungreased 10-inch tube pan and run knife through mixture to break up any large air holes. Bake in preheated slow oven (325 degrees F) for about 55 minutes to 1 hour.

Invert pan on cake rack until completely cooled. Remove from pan, gently loosening edges with a thin knife if necessary.

Serve as it is or with fresh whipped cream and strawberries.

Adapted from “Cherry Angel-Food Cake” Woman’s Day Encyclopedia of Cookery Vol. 2 - 1967

Redeeming the Angel Food Cake

2011-02-12T09:57:00.000-08:00

The last time I blogged for the Huffington Post, I made a confession. I didn't expect anyone to notice, except the usual suspects -- I mean, readers. I had no idea that angel food cake was such a hot topic. I got hundreds, maybe even a thousand private emails. Now, to be honest, that's the most interesting part of the story and the emails now reside in my safe deposit box to be opened upon my death. That's the best I can do at the moment.

Friends, strangers, chefs, magazine editors, television producers, other stylists, recipe testers, and even reporters wanted to share their stories with me about angel food cake. All but two people thanked me, or sent forgiveness, or my personal favorite, told me that it was the funniest piece they had ever read. I never get tired of hearing that.

I was stunned, overwhelmed and truly grateful for all of the personal stories people wrote me. I am not alone in my guilt. The blog post was removed (not my idea), but my decision. It also lives in my safe deposit box. Lawsuits are for the very rich, or the very pissed off, and I am neither (but I think my nieces might be able to sell tickets to my funeral if they promise private readings).

I'm writing this post for redemption, because if the truth be known, angel food cake should be revered, not hated. Don't be confused.   I'm not talking about that fake, sticky sweet, pre-made, looks like it's been injected with too much botox cake that comes from a cheap bakery on the wrong side of town, I mean an honest to goodness, made-from-scratch angel food cake. This cake done right is divine.

Does it take a little time to bake or cook from scratch? You bet. But like most of the important things in life (a good marriage, a successful career, making fine wine, or raising children), there really are no "shortcuts" that don't end up cheating yourself and everyone else.

Serving handmade food to people you love is a gift, yourself included. Not only can handmade food be healthier for you and your family, real food is also better for the planet.

If anyone reading this would like a recipe or instructions to bake a handmade angel food cake, just contact me. I know you know how.

I can't end this post without apologizing to the second person that did not appreciate my previous post. A gentleman informed me that most people that work and travel with the circus should be called "show people." And they have excellent taste in life and food. Of course, I should have known that because I have often heard that, "There's no people like show people they smile when they are low."

My sincere apologies to you, Mr. Houdini.

As I've said before, I can't make this shit up...that was his email!

Denise Vivaldo is making the best husband she has ever had (and her brilliant attorney) a handmade angel food cake for Valentine's Day.

How To Improve Your Food Photography

2011-02-03T11:34:00.000-08:00

Denise tells the fabulous Dianne Jacob of Will Write For Food the naked truth about food styling for the camera. No holds barred (would you expect anything else?). Enjoy, and learn something new!

How to Sell Yourself

2011-01-27T15:07:00.000-08:00

Whether you want to work as a caterer, personal chef, private chef or food stylist (or some combination thereof), the common denominator is that your business is client based. This means effective, and continuous, marketing is key to your success. After almost thirty years experience as a culinary entrepreneur, I've learned a thing or two. Wanted to pass some of that experience on to you...and I look forward to hearing about your thriving business!

Basic Sales Techniques – questions to ask yourself:

• Have you ever worked in sales?
• Will you be comfortable promoting yourself?

Twenty-five DIY Sales Tips

1.    Market when you are busy.

2.    Have a professional and current head shot.

3.    Print on both sides of your business card.

4.    Create a catchy slogan or logo.

5.    Don’t steal ideas: improve upon them.

6.    Set deadlines for yourself, and be accountable.

7.    Contribute articles to local publications.

8.    Publish your own calendar, newsletter or small cookbook.

9.    Send handwritten thank-you notes.

10.    Become a guest speaker at your local city college or business groups.

11.    Teach a class that showcases your talent.

12.    Have an 888 or 800 toll-free number.

13.    Have embroidered aprons for your kitchen staff to wear on jobs.

14.    Record a professional voicemail message.

15.    Conquer the Chamber of Commerce.

16.    Barter, trade or hire a graphic designer.

17.    Give interviews on local radio.

18.    Give referral fees.

19.    Have a web page and email. Update web page regularly.

20.    Be easy to contact. Have a cell phone and return calls promptly.

21.    Write press releases of parties and classes you’ve taught. Email to industry publications, local newspapers and clients.

22.    Contribute your talents to fund-raising events, making sure local media knows about your involvement.

23.    Maintain a current list of excellent references.

24.    Have a portfolio that is up-to-date, neat and organized. Include photographs and thank you notes.

25.    Hire or barter with a local film student to get footage of you planning, prepping and producing a major job.

Denise Vivaldo is the author of seven culinary books, among them; How to Start a Home-Based Catering Business, How to Start a Home-Based Personal Chef Business, and The Food Stylist's Handbook.

Earthbound Chronicles Reviews Perfect Table Settings

2011-01-26T11:09:00.000-08:00

"Denise Vivaldo is a walking talking cooking/kitchen styling maven. I’ve been reading about her life as a caterer and food stylist for a while now. I got to hear her speak at a conference I attended last year. She is a one woman dynamo! With her book Perfect Table Settings, Denise has put years of catering experience in our hands. The table is definitely the gathering place for your guests, so why not put your best foot forward?"

Click here to read the review in its entirety.

On Entertaining: Creating A Budget

2011-01-24T11:42:00.000-08:00

The first step is to decide how much you can afford and how much you want to spend. Write this amount at the top of a sheet of paper. Aim to stay within this limit without going over. As you develop your party plan, keep these budgetary components in mind.

You can tailor any extravagant idea to fit even a modest budget with a bit of creativity and ingenuity.

What should be included in your budget? It depends on the type of party you are giving, but it can include some or all of the following:

Invitations, including postage.
Location rental fee.
Food.
Beverages, including alcohol and bar.
Caterer.
Specialty cakes.
Rentals, including such things as tents, tables, chairs, linens, flatware, plates, and glasses.
Decorations and party favors.

List the ones that apply to you on the same sheet of paper as your budget amount. Do some price-checking and come up with a projected cost for each item. When in doubt, overestimate the cost. Total the amounts, and then add an extra 10 percent for any extras that you may have forgotten.

What do you do if your budget is $500 and the final total is $655? Well, you could cut down the number of guests (do your in-laws really have to come?), or you could trim costs elsewhere (maybe just wine and beer instead of full bar).

Excerpt courtesy of Do It For Less! Parties, Terrace Publishing

On Entertaining: The Virtues of The List

2011-01-18T15:53:00.000-08:00

Lists are indispensable for a smoothly flowing party. Everyone forgets things; have a place to jot down those last-minute ideas or errands. There is something very satisfying about crossing off items as you complete them. Here are the "do it for less" must-have lists for a great party:

Guest List. Use this as a guide when sending invitations and thank-you cards, planning a menu, and making seating arrangements.

Grocery List. First, finalize your menu. Next, make a grocery list that is divided by type of food. I break down my list into the following categories: Produce, protein, dairy, frozen, and miscellaneous. This saves time by shopping by department, and also greatly reduces the chance of forgetting to buy an ingredient.

Beverage and Bar List. As with the food menu, it is wise to know exactly what you want to serve before you arrive at the store, or you will probably buy too much. Once you know what you will serve, keep the following in mind: For the first hour of the party, assume two drinks per person. For the remainder of the party, allow for one drink per person for each hour thereafter. For instance, if you have 50 guests attending a 4-hour party, you plan on serving 250 drinks.

100 servings for the first hour (2 drinks each), plus
150 servings for the next three hours (1 drink each) equals 250 total drink servings

Food To-Do List. This should include all make-ahead preparation plus all those last-minute details that can sometimes get overlooked, like bringing the butter to room temperature so it is easy to spread.

Party To-Do List. This should be in a convenient place where you can quickly add anything that comes to mind (I use my phone for such lists), from making sure you buy extra trash-can liners to hosing down the driveway.

Emergency Numbers List. This should include numbers for the police and fire departments, the nearest hospital, a reliable taxi service, and 24-hour plumbers and electricians.

Excerpt courtesy of Do It For Less! Parties, Terrace Publishing

Infinite Family

2011-01-14T14:55:00.000-08:00

Denise's friend and founder of Infinite Family, Amy Stokes, has been recognized as the first CNN Hero of 2011.

Click here to view her story.

Amy runs this organization on pennies, and this has become one of Denise's favorite charities.

Infinite Family inspires and motivates teens and pre-teens with very limited resources or support networks in South Africa and Sub-Saharan Africa, enabling them to build the confidence, skills and global perspective that promote success.

A special broadcast tribute, “2011 CNN Heroes: Amy Stokes,” will air according to the following schedule, breaking news contingent (please note that all times given are Eastern Standard Time):

Friday, January 14:
CNN: (*8am likely) 2pm
HeadLine News: 6:30am, 6pm (*8pm likely)
CNN international: 2am, 7am, 7pm

Saturday, January 15:
CNN: 3pm, 10pm
HeadLine News: 2pm

Monday, January 17:
CNN en Espanol: 7pm (more airs possible)

A Little Hosting Advice (and a killer salad)

2011-01-12T14:47:00.000-08:00

The first thing you need to do is relax. Sadly, the very idea of hosting a party causes some people to panic. How often have you heard a host remark, "I'm so nervous-guest X is such a good cook" or "I hope everyone likes the way the house looks"?

Enough misplaced worries, my dears!

You are inviting people into your home to eat your food, drink your wine, and have a pleasant evening. Even a world-renowned chef would be happy to be invited to a party where he or she doesn't have to cook or plan anything.

Being invited to a party is a treat, a night away from the stove, something to look forward to and enjoy. So please, rest your mind-your guests will be honored to be there. And remember-you, not they, will be your harshest critic.

Here is a confidence boosting, easy recipe to start an easy, elegant dinner party off on the right foot!

Baby Spinach, Walnut, and Orange Salad with Raspberry Vinaigrette

Serves 12

1 1/2 pounds              Oranges
2 Tbsp                        Mayonnaise
2 Tbsp                        Raspberry Vinegar
1 Tbsp                        Dijon Mustard
1/4 cup                       Raspberries
2 Tbsp plus 1 tsp        Honey
1/4 cup plus 2 Tbsp    Extra-Virgin Olive Oil
12 oz                           Baby Spinach
8 oz                             Walnut Pieces
Salt and Pepper, to taste

Peel oranges and cut into segments.

Combine mayonnaise, raspberry vinegar, Dijon mustard, raspberries, and honey in a large mixing bowl. Using the back of a spoon or fork, mash raspberries into the mixture. Gradually whisk in the oil until the mixture is emulsified. Season with salt and pepper, to taste.

Just before serving, place a third of the dry spinach, walnuts, and orange segments in a 36-inch salad bowl. Add one third of the vinaigrette. Using tongs or your hands, toss the lettuce with the dressing until well coated.

Taste the salad and add more dressing as needed, being careful not to over-dress the leaves.

Repeat with the remaining lettuce mixture and vinaigrette. Enjoy!

Recipe and excerpt courtesy of Do It For Less! Parties, Terrace Publishing

Cindie's Jewelry on Etsy!

2011-01-08T02:05:00.000-08:00

We are so so so excited to announce Cindie's handmade jewelry and gift shop on Etsy.

Never wonder again what to get the ladies in your life...

I make jewelry that is unique and casual. My materials are antique brass chains and findings, lampwork glass beads, quartz and jasper, semiprecious stones, Swavorski crystals and pearls, fresh water pearls, and Picasso beads.

New items added weekly! I have many more necklaces and earrings in stock that I haven't yet gotten around to posting. Please feel free to contact me with specific requests.

Cindie Flannigan

Perfect Table Settings for Holidays and Everyday.

2011-01-07T18:21:00.000-08:00

Yes, we know the holidays have just past. Between Denise traveling Thailand and Mistress Mandy birthing a baby, we're still catching up on book reviews posted during the last few weeks. We enjoyed this review from Amazon.com editors, and wanted to pass it along.

"My life's work as a caterer and food stylist has been all about attention to the details. Setting a pretty table for friends, for family, or even just for yourself is an easy way to brighten up your everyday life."

Denise Vivaldo, Introduction, Perfect Table Settings

Dear Denise. Your Food Styling Questions Answered: Soggy Mac 'N Cheese

2011-01-06T17:31:00.000-08:00