Once a month, we put on a big production of a photo shoot with our executive chef. It has gotten to be a bigger production than the last time I wrote about it, but we still follow the same basic formula. Those shoots are orderly and we reliably churn out about 15 impeccable recipes in a single day for our customers.
Lately we have also gotten into the habit of doing smaller shoots without a chef, which means a less formal, more basic, more chaotic day with much less reliable results. In a shoot with a proper chef almost 100% of the dishes are on point. Left to our own devices, we’re probably more like 75%. Oh well. We have fun with it. Here’s some shots from a recent chef-less day spent exploring applications for panforte and vigna oro balsamic vinegar. Turns out you can crisp up panforte like a cookie, which opens up a lot of possibilities. We’ll be streaming ideas out on the blog shortly…
Preparing asparagus with vigna oro balsamic and parmigiano reggiano.
A close-up of the panforte-pancetta salad as we sprinkled cheese on it…because you know you wanted one.
Grilled peaches with mascarpone and balsamic vinegar for dessert!