I have reallllly been looking forward to sharing this with you guys. Over the past four months I’ve been putting together a really amazing workshop in Spain along with Patry of Sabores y Momentos, and today registration is now open! I’ll be hosting along with Carey as a part of our First We Eat travel-based workshop series. We’ll be staying in a historic Spanish manor house, Villa Sitges, complete with a ceramic tiled kitchen, wood beam ceilings, sauna, and a large tranquil swimming pool. The grounds will make the perfect backdrop for our photography and hands-on styling sessions. We’ll explore two local wineries, one large-scale and one small scale. Codorniu is one of Spain’s oldest wineries and has been producing since 1551. They are a testimony to the history and flavor of the traditional local sparkling wine, cava, which we’ll enjoy on our visit. Viladellops Vinicola is a small family-run winery that makes a range of flavorful Spanish wines. We’ll taste several different varietals and then blend our own bottles, learning about the alchemy of winemaking while stepping into the shoes of a vintner for the afternoon.
We’ll also visit the local Villafranca farmer’s market to try local snacks and pastries, and will spend our last day enjoying a traditional Spanish calçotada, a meal made on a traditional charcoal grill that consists of a course of slow roasted calçots (Spanish leek-like onions) dipped in a salsa romescu, followed by either meat or fish. Vegetarian options for this course will also be available. Workshop material will cover adjusting internal camera settings such as shutter speed, aperture, and ISO and their effects on the image, lenses and their focal lengths, manipulation of natural lighting, food styling and plating, post processing in Adobe Lightroom 5, and navigating the business side of social media and food photography.
I’d love nothing more than to have you join me in this incredible experience, you can read more details about the event and register at the link below, if you have any questions don’t hesitate to reach out! Hope to see you soon!!
- 1 orange organic
- 1 pear cut into eighths
- 2 bottles dark red wine such as Pinot Noir
- 1 cup apple cider
- 1 cup pear cider
- 2/3 cup honey
- 1/2 teaspoon whole cloves
- 2 cinnamon sticks
- 3 whole star anise
- 1/2 of a vanilla bean pod
- Use a vegetable peeler to get the zest off of the orange, trying to get as little of the bitter white pith as possible and only the bright orange peel. Wrap the orange in plastic wrap and refrigerate of another use.Place the orange peel, pear slices, wine, apple cider, pear cider, honey, cloves, cinnamon, and anise in a medium saucepan and place over medium heat. Scrape out the vanilla bean pod over the pan, and then add the bean husk to the pan as well, stirring to incorporate. Bring the mixture to a simmer, then reduce heat to low and allow to cook for 1 hour, stirring every 10 minutes. Remove from heat. You can strain the mixture, or leave the spices and peels in it for garnish. Serve immediately.