Since Valentines Day is officially sanctioned for chocolate indulgence, here’s a traditional seduction item that any one can create to warm the heart (and libido) of their beloved. Just get some really good quality chocolate… Soma’s Dark Fire would be my first choice to heat up the evening. Melt it very slowly in a pot over boiling water (a double boiler) and dip in whatever comes to mind!
This shot was (obviously) fun to create… and I learned some interesting bits about making cinemagraphs along the way. Find out about how to create these fun “motion stills” at
With the first hints of cooler summer evenings, I start to yearn for rich hearty soups that are a meal unto themselves. Which brings me to bouillabaisse, a classic recipe that hails from the fishing docks of Marseille. The list of ingredients that go into this dish is hotly debated among aficionados, but the real key is to select the freshest of seafood that’s available. The classic Provençal version calls for at least 3 different Mediterranean fishes, shellfish and Langostine (Mediterranean lobster) all cooked in careful order in a vegetable and saffron flavored broth. Once all the fish are cooked, the broth is served in a bowl with toasted baguette and rouille (a saffron and pepper aioli). The seafood itself is served separately after the broth….. an elegant and delicious meal, especially for a large dinner party.
Now you’re probably wondering how I got this still photograph the boiling water and a little hints of moving steam. This is a new spin on an old animation format (.gif) that has recently become popularized as a Cinemagraph. They’ve been a big hit in the fashion world, and I think it’s going to be the next fun thing for food photography. Here’s a link to our behind-the-scenes look at how this was created.
And here are the ingredients that went into this beautiful bowl of bouillabaisse.