PDN – Photo Plus Expo @ the Javits Center in New York City
Thursday, October 25th to Saturday, October 27th, 2012
For more information and to register in advance, please click here and receive a free 3-day pass to explore the Expo PLUS receive free admission to special evening events on Wednesday and Friday.
And, speaking of special events, this year PDN’s party The Bash will be held at Madame Tussauds on Thursday, October 25th, 2012 from 8:30pm – 10:30pm, and is located @ 234 West 42nd Street (between 7th & 8th Avenues, Times Square) Tickets cost $40 and space is limited, so be sure to sign up ahead of time by clicking here!
Lens Culture FotoFest Paris 2012 International Portfolio Reviews
Monday, November 12th – Wednesday, November 14th, 2012 at the urban campus of the Spéos Paris Photographic Institute located in the heart of the 11th arrondissement, centered between the neighborhoods of Bastille, République and Nation, the address is 8, rue Jules Vallès, 75011 Paris.
From the website: Lens Culture FotoFest Paris brings together serious photographers and international photography experts for 3 full days of productive, stimulating portfolio reviews and one-to-one meetings. In 2011, more than 200 photographers and reviewers came from 36 countries to participate. It was a great success! Just talking and writing about Paris makes me feel homesick… but for more information on the portfolio reviews and to register please click here.
After all this time, I finally made it to the monthly networking event Adhesive NYC* – “Sticking Creatives Together” last week and it was a good one since it was their 5-year anniversary and more of a big party! It was held at Bathhouse Studios in the East Village, and photographer Kareem Black was on hand taking photos, while Resource Magazine sent a video crew. I ran into a few familiar faces, some of whom I had not seen in a while, and I met some new contacts – well, isn’t that what all this is about?
So, the next Adhesive NYC event will be held on Tuesday, October 30th, 2012 from 6:30pm on… @ Randolph Beer, 343 Broome Street (between Bowery & Elizabeth)
For the ChatterRecipe this month I invited New York food photographer Lou Manna to not only give us one of his yummy images, but also the recipe as well. I wanted something seasonal, so we went with a great “fall” desert – Fruit Crisp, Crumble or Crunch. To be honest, this dessert doesn’t limit itself to just the “fall” – it can be made all year long with whatever fruit is in season. In England, where I grew up, it was called Fruit Crumble, and if you grew up here, especially down south, it would have been Fruit Cobbler, but whatever you want to call it – it is a simple baked desert with fruit on the bottom and a crunchy topping – yummy! You can basically make a Fruit Crisp with pretty much any of your favorite fruit, be it Apples or Pears, Peaches or Plums, and for this particular recipe one of my own personal favorites, Rhubarb – it’s your choice! And if you prefer less Sugar, you could always substitute with some Agave, Honey or as we’ll see with this recipe Maple Syrup. In fact, this recipe for Individual Rhubarb Crisps comes to us courtesy of the Federation Of Quebec Maple Syrup Producers!
Ingredients for the Bottom:
2 lbs freshRhubarb(cut into 2” dice, could also substitute w/thawed frozenRhubarb)
1/2 cup pure Maple Syrup (from Canada!)
3-4 tablespoons All-purpose Flour
Ingredients for the Topping:
1/3 cup + 1/2 cup old-fashionedRolled Oats (not the instant variety!)
2/3 cup choppedPecans (could substitute with another nut, such as Walnuts)
4 tablespoons Unsalted Butter (cold & cut into small pieces)
1/4 cup Soft Brown Sugar (lightly packed)
2 tablespoons Granulated Sugar
1/2 cup pure Maple Syrup (from Canada!)
1 teaspoon Cinnamon
Vanilla Ice Cream(optional for serving)
Preheat the oven to 375 degrees. Prepare the topping by first putting the 1/3 cup of the Rolled Oats into a food processor and process until finely ground. Now, if this seems like too much work for you, then I’m sure you could substitute the ground Rolled Oats portion with some All-Purpose Flour instead. Then put the Ground Oats (or Flour) in a mixing bowl along with the chopped Pecans, cold Butter, Brown Sugar, Granulated Sugar, Maple Syrup, Cinnamon, and the remaining ½ cup of unground Rolled Oats. If you’re using an electric mixer, use the pastry blender or paddle attachment, and if you’re making it by hand, use your fingers to mix the ingredients until the Butter resembles the size of peas. Set aside. For the filling, combine the chopped Rhubarb and Maple Syrup in a large mixing bowl. Then sprinkle (sifting is even better) the Flour over the Fruit and combine. If the mixture is too runny, add a little more Flour – consistency should be thick and sticky like Elmer’s Glue! Pour your Rhubarb mixture into a 9” x 9” baking dish, or how about individual ramekins or ovenproof teacups? Top with the dried Oat mixture and bake until the Rhubarb is bubbly and the topping nicely browned – approx. 20 – 25 minutes. Serves 6.
Additional food styling notes from KD:
I love to prepare this in mismatched antique teacups and then serve them on the saucers. For an extra treat, place a maple leaf candy on each saucer. Also, I usually make a double batch of the topping, because the more the merrier for this delicious crumble! (You can tell this recipe comes from Canada, not just because of the Maple Syrup, but also because she calls it a Crumble! And one more note from me – have some Vanilla Ice Cream on hand to serve with this as well!
As previously mentioned the sign of Libra makes the “perfect host.” So with the Holidays approaching, I decided for this month’s tips to give you some Tips for Entertaining. Well, the tips are from a few “entertaining experts” not necessarily me!
Let the Party Reflect Your Taste (it is after all, your party! When I got my Green Card all those years ago, I hosted a Green Card Party where everyone had to wear something green, and all the food I served was green as well!)
Illuminate with Candlelight (everyone looks better in candlelight!)
Arrange an Attention-Getting Centerpiece (doesn’t have to be too complicated or expensive – mason jars filled with fresh flowers or herbs, or how about some decorative gourds and miniature pumpkins, for example?)
No Paper Napkins but Linen (this is all well and good for a small dinner party, but come on Clinton, who honestly has the time to iron all those linen napkins – so a lot of people are going to go with paper ones!)
Create a Child-Friendly Zone (if children are invited, that is, but it’s always good to give them their own little table and/or space.)
Invest in some Stove-to-Table Cookware (looks nice and saves on the washing-up!)
View, Unobstructed (nothing worse than sitting across from someone and not being able to see or talk with them properly because of some too-tall candles or giant floral table decoration!)
Plan for Very Thirsty, Very Hungry Guests (may sound obvious, but for goodness sake, have plenty of everything rather than running out – always offer a drink as soon as they arrive, have a self-serve bar set up so you don’t have to make drinks all night, and have some “nibbles” for them to eat already set out.)
Think Outside the Dinner Table (if you can’t do a big sit-down dinner, then have a nice cocktail party with lots of great hors d’oeuvres.)
Be Mindful of Space (for a dinner party, don’t invite so many people that they’re going to be cramped with not enough places for them to all sit down comfortably!)
And from one of my own favorites, Ina Garten, aka Barefoot Contessa (not to be confused with Margo Pinkerton who is a different Barefoot Contessa) from her original book “The Barefoot Contessa Cookbook”:
Here are Ina Garten’s TEN NO-COOK things to serve with drinks!
Salted Marcona Almonds (or any other Nuts of your choosing…)
Halved Fresh Figs wrapped in a small slice of Prosciutto.
Fromage Blanc mixed with chopped Fresh Green Herbs, Salt & Pepper, and served with Crackers.
Smoked Salmon served on small squares of thinly sliced and buttered Brown Bread (decorate each one with a tiny sprig of Dill, and/or a single Caper.)
Smoked Salmon served on store-bought Blinis served with Crème Fraiche (& preferably Vodka!)
Slices of Spicy Salami with slices of Seedless Cucumbers (or quality Pickles).
Store-bought Hummus topped with a drizzle of Olive Oil & some toasted Pine Nuts and served with triangles of toasted Pitta Bread.
Endive Leaves (or maybe Celery) stuffed with creamy Gorgonzola Cheese.
Foie Gras with some Fig Jam served on Toasts (& preferably a glass of Sauternes. And if Foie Gras is too complicated, how about a nice store-bought Pâté?)
Cheese Straws (one of my favorites!)
Thanks also to photographer Gabriela Herman for letting us use some of her lovely images from her “Beetlebung Farm” story.