Stacey Van Berkel explores the beauty of the only cheese cave in North Carolina at Blue Ridge Mountain Creamery.
Read More
primland resort : chef de rieux
On a windy autumn day we drove to the Meadows of Dan to photograph at the Primland Resort with executive chef Ryan de Rieux. Chef Rieux showed us how he crafts his very tasty Pheasant Ballotine, made with the breast meat pounded thin and filled with a mushroomy meat paste.
Enjoy the photos and if you’d like to see this recipe and a few more for game birds check out the Virginia Living story.
Photographer: Stacey Van Berkel
Client : Virginia Living
Art Director: Ann Harvey
Food Styling/Prep : Chef le Rieux
BEHIND THE SCENES . . .
foodie : carrots, carrots, carrots
So what to do with all those tops? I hated to waste them, so I did some searching around and came upon some recipes for carrot top pesto. Of course, I have made classic basil pesto and even arugula pesto but this was new culinary territory. I can report that this vegan carrot top pesto recipe was a wild success.
Read Morevivian howard | deep run roots
Vivian Howard of Chef & the Farmer and the Emmy award winning PBS show A Chef’s Life has published her first cookbook! It was released on October 4th and I was honored to shoot the cover.
Read More