Results tagged Adam Pearson from David Lebovitz

Food Blogger Camp 2011

Mexican fruit juices

I’m beginning to think we should have our next Food Blogger Camp in some dark, gray place (like my apartment in the middle of the winter, back in Paris) instead of alongside a gorgeous sunny beach in Mexico. Because as much as we were all having fun learning about food styling and photography, and talking about the nature and intricacies of blogging, there’s also a considerable amount of time we are obliged to spend poolside or on the beach, taking a break from the arduous studying everyone is deeply engaged in.

taco

Okay, that’s not really true. We’re finding a good balance between playing and learning some photos tips, practicing with Mexican fruits, breads, and Kerrygold butter, which was especially good for me because I think there must be a few hundred posts on my site alone that feature butter.

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Food Blogging Camp 2011

food blogger camp 2011

I’m thrilled to announce my participation in the third annual Food Blogger Camp!

From January 5-9, 2011, I’ll be reuniting with some of my best friends and food bloggers to present a fun-filled fiesta overlooking the sensational Grand Velas on the sandy turquoise beaches of Riviera Maya, near Playa del Carmen in Mexico.

matt armendariz beach

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Swiss Chard Tart (Tourte de blettes)

tourte de blettes

When I was in Nice a few months ago with my friends Adam and Matt, I wanted to show them some of the more unusual local specialties, ones you wouldn’t come across unless you were actually in a certain region. French cooking is very regional, which is why you won’t find bouillabaisse in Paris or all that many macarons in Nice. And a lot of people visiting a certain town or city might not be familiar with some of the more unusual things that are only available there, like Socca or Panisses, simply because no one would think about eating them outside of the area where they originated.

swiss chard pine nuts

In case you’re wondering, you can’t make a Tourte de blettes without Swiss chard (blettes). For one thing, if you did, then it wouldn’t be Swiss chard tart. So get that notion out of your head right now. And believe me, if you can’t find chard, I feel your pain. One fine morning at the market, I bought my big, beautiful bunch of chard from a big pile at the market to make this tart.

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Mirazur

pink grapefuit sorbet, panna cotta, peaches

During my trip to the Côte d’Azur with Matt and Adam, after the second or third day, we realized that we hadn’t eaten in any restaurants. With the fresh ingredients available, we were preparing our own meals (pretty well, I might add), and we didn’t feel the need to hand over the cooking duties to a third-party. It was a bit of heaven being in part of the country where garden-fresh vegetables are abundant, and we found ourselves gorging on local specialties that we made ourselves, like aïoli and socca, and not craving any meat or cheese.

But one restaurant did catch my eye, which many consider the best restaurant on the Côte d’Azur, and that’s Mirazur, located in Menton, a small town that meets the radiantly blue Mediterranean and is literally walking distance to Italy. When I wrote to Rosa Jackson, who teaches regional cooking classes in nearby Nice, about the restaurant, she wrote me right back; “… if you go, you should arrange in advance to visit their vegetable garden, it’s amazing!”

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Doughnut Plant, NYC

chocolate doughnut new york

Could the Doughnut Plant be the best place in the world?

I’m sorry, but I don’t remember the name of each and every doughnut we had at Doughnut Plant in New York City. Frankly, I was so caught up in ordering doughnuts, passing them around, trying to take a few snaps, while going berserk over each and every flavor of doughnut we tried, my sanity took a temporary leave and I just let the overwhelming experience of being surrounded by fluffy, just-made, extraordinarily wonderful doughnuts pass over (and into) me.

chocolate doughnut plant doughnut plant menu

It was standing in the middle of a storm of doughnuts, literally playing referee between the hungry mob I arrived with.

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Food Blogger Camp, part 2

fresh catch

There’s nothing that can kill a great trip more than a bad airline experience. But since Twitter has now become the airline’s biggest public relations headache, I won’t complain about anything. Okay, except for the guy sitting in front of me for the 12-plus hour flight, who kept insisting that if he just leaned forward, then slammed his body backwards, his seat back would go back even further than the seat physically, would actually allow.

mexican

So even though it took a few minutes after we landed to remove my knees from my chest, (although I think I need to get some medical attention tomorrow for my bijoux de famille), I still have managed to keep a smile on my face after winging my way back from Ixtapa, Mexico for our first-ever Food Blogger Camp.

ruhlman

Aside from hooking up with my blogging pals; Elise, Matt, Jaden, Adam, Diane, and Dianne, I also met Diane’s other half, Todd, and Michael Ruhlman, who proved a formidable foe for the entire week. I don’t think we agreed about anything, except that we always agreed that we disagreed with each other.

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Food Blogger Camp, part 1

buttered tortillas

Yesterday was the best day of my life. Okay, it was the best day of the year. And since the year is only a couple of weeks old, there’s probably going to be a few other contenders in the next fifty weeks. But still, yesterday would be pretty hard to beat.

tortillas

To any ‘normal’ person, they might think that lazing in the sun for a few hours was bliss. But for me, it’s all-you-can-eat tortillas. And I’ve been doing my best to make the buffet here at Club Med in Ixtapa live up to that designation.

mexican cuisine

It’s nice to know that even after living in France for a number of years, I still haven’t lost my uncanny ability, like many Americans, to be able to pile our plates to the max of whatever we feel like shoveling in our craws.

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Corrupting the Youth of Tomorrow

3 dudes

I don’t know how you say “bad influence” in Spanish, but I think the photo pretty much says it better than I could—in any language…