A little Antiquing and Prop Shopping with the Incredible Suzanne Lee
Season 3, Episode 7: I took notes so you didn’t have to…. So grab your apron and let's get into it!
Holy crap it’s April. What the hell happened to March and well honestly everything between January 1st till now?!? Life is kind of zooming right now. Today I have such a fun guest. Suzanne is a commercial and editorial Photo and Video Stylist based in Amesbury, MA which is conveniently located between Boston and Portland ME. Her industry experience began in 2015 by being signed at a representative agency in Boston. Soon after, in early 2016, she was hired as the in-house stylist for Stonewall Kitchen Family of Brands. She worked there exclusively until mid 2019 when she chose to become a freelance stylist. As she enters her 8th year in the industry and 4th year of working for herself, she is thankful to collaborate with amazing teams across a variety of brands. She is passionate about her work and value the ability to be creative on a daily basis either by showcasing her own stylistic choices or by bringing the ideas and preferences of the brands she works with to life.
If you live locally she also curated and executed multiple workshops and networking events to promote the idea of community over competition within our industry.
If you are looking to polish up or save some pieces from the rust/scratch pile, Bar Keepers Friend is AMAZING!
PSA, DON’T PUT YOUR VINTAGE PYREX IN THE DISHWASHER!!! Hand wash that stuff, well that should go for almost all vintage items. Hand wash, hand wash, hand wash!!!
Wanna collect vintage Pyrex? Well the dots, tulips in teal or pink gooseberry are definitely worth keeping an eye out for
If you’re looking for good spots to find treasures in New England put Todd Farm on your list for sure and Brimfield. Just keep in mind Todd Farm is Sunday’s only and Brimfield is a week in May, July and September.
Beth Fuller is a Boston based Food, Product and Lifestyle Photographer. One of the best ways to support the podcast and Beth is to write a review wherever you listen, like the podcast on your favorite platform and please keep Beth in mind for any photography projects as a gal has got to pay her bills!
If you have a question and want it to be featured on the podcast please email either the question or a voice memo to letsgoonafoodadventure@gmail.com. Are you on instagram? Tag me in your food adventures, @letsgoonafoodadventure. Do you want to work together with food and product photography, drop me a line here!
xoxo
Beth
Scratch Kitchen Cooking with Chef Joe Gatto
Season 3, Episode 5: I took notes so you didn’t have to…. So grab your apron and let's get into it!
And just like that it’s Spring! I don’t know why but this year it feels like Spring has these “New Years Day” vibes. It feels like it’s a good time to change up your routine, maybe experiment more in the kitchen or even try crossing something off that bucket list with coffee stains on it. So it’s the absolute perfect time to sit down and chat with my new friend, Chef Joe Gatto.
Joe has incredibly infectious energy and just makes you want to get out of any cooking ruts you might be in and reach for those culinary stars. Getting out of the kitchen and into the field has never been so fun, from lobstering on the open ocean to milling his own flour, even milking a cow to make cheese. Joe’s tv show on Pluto, “From Scratch” offers up the history, science, and fun of all your favorite dishes. Nothing brings people together more than food and Chef Joe Gatto proves this time after time at the end of each episode. Watch From Scratch and you’ll never look at food the same way again. Make sure to connect with Joe through his Instagram and of course you can catch him on his popular tv show “From Scratch” on Pluto TV!
Beth Fuller is a Boston based Food, Product and Lifestyle Photographer. One of the best ways to support the podcast and Beth is to write a review wherever you listen, like the podcast on your favorite platform and please keep Beth in mind for any photography projects as a gal has got to pay her bills!
If you have a question and want it to be featured on the podcast please email either the question or a voice memo to letsgoonafoodadventure@gmail.com. Are you on instagram? Tag me in your food adventures, @letsgoonafoodadventure. Do you want to work together with food and product photography, drop me a line here!
xoxo
Beth
Culinary Confidence with Chef Melissa
Season 3, Episode 4: I took notes so you didn’t have to…. So grab your apron and let's get into it! *this is not a sponsored podcast
OMG it’s March?!?! When did that happen?? It’s been a month here in our little nook of the world. Beyond being busy with many client shoots (which is AWESOME) but we found out at the beginning of February our sweet pup needed to have a tumor removed on his leg which just happened a few days ago. Needless to say it’s been emotionally and physically exhausting to see our little furry baby in so much pain and discomfort. Lots of sleepless nights! But we are not here to talk about that. We are here to talk about this week’s guest!
Melissa is an Executive Chef living in Dallas, TX. She's a 20-year veteran of the food service industry. She has worked in many different types of kitchens and has such a wealth of knowledge about the industry and took some time to share it with all of us! Melissa has a new podcast called The Food For Thought Cast which you can listen to on wherever you get your podcasts and don’t forget to follow her on Instagram too!
During our conversation Melissa mentioned ways she loves to cook Brisket and was kind enough to share her recipe below,
Smoked Brisket Tacos with Peach Salsa and Queso Fresco
The brisket: I buy a full packer brisket, this is the brisket with both the point and the flat (both layers of meat) and the fat cap. These are typically 12-16 lbs which would feed 24-30 people for a full meal.
I rub my brisket with dijon mustard and then coat with equal parts brown sugar, kosher salt, black pepper, and garlic powder. I wrap the brisket in butcher paper, end over end just like a gift. Smoke at 200-225 degrees until 210 degrees is read on a meat thermometer placed into the thickest part of the meat.
Hickory , oak, pecan, or cherry wood piece or chips work really well.
When you have those amazing chopped brisket leftovers from your last barbecue or dinner, turn them into these tacos:
2 lbs chopped brisket
The sauce:
1 medium onion, diced
1 Tbsp butter
4 cloves garlic, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground coriander
14-ounce can beef broth
15-ounce can tomato sauce
3 tablespoons adobo sauce from canned chipotle peppers in adobo sauce
1 teaspoon honey
2 Tbsp balsamic vinegar
1. Saute the onion in the butter over medium high heat until slightly caramelized, then add the spices, garlic, broth, tomato sauce, adobo, honey, and balsamic vinegar. Simmer over medium heat until well combined and bubbly.
2. Turn this mixture off and set aside while you prepare the salsa.
The salsa:
1 cup cubed fresh peaches (frozen and thawed is also fine)
⅓ cup finely chopped red onion
2 cloves garlic finely chopped
1 jalapeno, de-seeded and finely chopped
⅓ cup fresh cilantro, finely chopped
2 tablespoon fresh lime juice
salt and pepper to taste
1. Place all salsa ingredients into a mixing bowl and stir until combined.
Carefully fold the warmed, chopped brisket into the tomato sauce, and serve 1/4 cup each of the mixture onto hot corn or flour tortillas. Dot the top with the peach salsa and some crumbled queso fresco. Enjoy!
Beth Fuller is a Boston based Food, Product and Lifestyle Photographer. One of the best ways to support the podcast and Beth is to write a review wherever you listen, like the podcast on your favorite platform and please keep Beth in mind for any photography projects as a gal has got to pay her bills!
If you have a question and want it to be featured on the podcast please email either the question or a voice memo to letsgoonafoodadventure@gmail.com. Are you on instagram? Tag me in your food adventures, @letsgoonafoodadventure. Do you want to work together with food and product photography, drop me a line here!
xoxo
Beth