The Soundtrack of Our Life – A Collaboration

Turntable Kitchen - The Soundtrack of Our Lives

Late last year, Kasey at Turntable Kitchen approached me to create a couple of images to accompany a personal essay reflecting on music, food and dinner parties in the Turntable Kitchen household. It took me two seconds to say yes, and so it was that we found ourselves at their cozy apartment on a February evening breaking bread over a platter of cold cuts and cheese, before tucking into a fabulous Moroccan-inspired chickpea stew. All set against a backdrop of chilled out tunes curated by TTK’s resident DJ (hi Matt!). It was certainly one of the best ways to spend a stormy San Francisco evening. Here are my favorite images from the event and an excerpt of her piece a couple of photos down the page. Head over to their site for more words and Kasey’s full recipe – a delicious keeper for grey, chilly nights.

Turntable Kitchen - The Soundtrack of Our Lives

Matt and Kasey Hickey, Turntable Kitchen

Matt and Kasey Hickey, Turntable Kitchen

Matt and Kasey Hickey, Turntable Kitchen

Matt and Kasey Hickey, Turntable Kitchen

“There is no party or gathering in our home without a soundtrack. Carefully curated, and artfully executed. Early guests gravitate towards the red-lacquered turntable which plays the evening’s early tracks. A mood is created. An ambiance, of sorts.  As voices elevate and windows open to let in extra air into our second floor apartment, the music changes, too. We switch to digital and more bass. Music is never far from Matt’s mind, even when he is circling the room, I’ll see him pause and evaluate the status of his setup. He lights up when someone asks him what’s playing, or makes a request.

The convivial nature of our home, and what makes it a place where we create, share, feed and entertain our friends and family, is inherently tied to our two loves: food and music. And, to my surprise, cooking alone – without music – reiterates just how closely connected the two are for me, and how intertwined music is with cooking, and sharing, and creating a space where people want to connect and reflect.”

Turntable Kitchen - The Soundtrack of Our Lives

Turntable Kitchen - The Soundtrack of Our Lives

Turntable Kitchen - The Soundtrack of Our Lives

Turntable Kitchen - The Soundtrack of Our Lives

Turntable Kitchen - The Soundtrack of Our Lives

Turntable Kitchen - The Soundtrack of Our Lives

Turntable Kitchen - The Soundtrack of Our Lives

Turntable Kitchen - The Soundtrack of Our Lives

Turntable Kitchen - The Soundtrack of Our Lives

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A Day At Hodo Soy Beanery

Hodo Soy Beanery

Minh Tsai, Hodo Soy Beanery

Hodo Soy Beanery

A few months ago, Spenser magazine approached me to photograph a story about the craft behind the tofu at Hodo Soy Beanery. Knowing nothing about the whole process, and always game for a new challenge, I jumped at the opportunity. Julie Wolfson and I spent a morning at the beanery before hopping across the bay to sample an array of tofu dishes at The Slanted Door. You can read the full story in the latest issue of the magazine (which also features work from fellow bloggers Rick and Asha) and, if you really really like it, purchase a printed copy for posterity!

After that visit, Minh invited me back for a stage at the beanery where I could really dig in and get a hands-on experience for the tofu and yuba (tofu skin)-making process. Despite being fully kitted out with state-of-the-art tofu-making equipment flown in from Taiwan, it is the human touch that does most of the work to create a slab of Hodo tofu. Machines steam the organic, non-GMO soybeans specially trucked in from the Midwest, crush it into a slurry to produce deliciously rich soymilk, some of which is bottled for consumption, and some reserved for yuba-making. The rest is transferred to another machine that adds filtered water and calcium sulfate (the coagulant), stirs it altogether and lets the mixture sit for a bit before piping it out into sturdy metal molds lined with cheesecloth. Now this is where it gets fun.

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Pea Ricotta Spread

Pea Ricotta Spread

You know you’re a foodie when you drive on a wet highway and all of a sudden you feel the car “microplaning”.

~Pim

I read this on Facebook last week while the Bay Area was soaked in much-needed rain, and it tickled me so much that I had to share it with M on our way to dinner. After politely letting me giggle it out, he looked at me pityingly and said, “Sorry honey, but that’s SO GEEKY.”

Ouch.

After recovering from the sting of the failed joke, I got to thinking about his remark and our attitudes towards geekiness in general. Why do we react sheepishly, even apologetically, when someone says that we’re a geek? Shouldn’t it be a compliment, a reflection of the work you’ve invested into something that you’re passionate about?

Pea Ricotta Spread

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Food & Wine, The Local Butcher Shop & Playdates

Food & Wine, Dill seed biscuits, Curried Winter Squash Soup

Food & Wine, Vegetable Stir-Fry, Roasted Cod with Orange and Fennel

Food & Wine, Tuna Tabbouleh, Tomato-miso soup

Clockwise from top left: Dill seed biscuits, Curried Winter Squash soup, Roasted Cod with Orange and Fennel, Tomato-miso soup, Tuna Tabbouleh and Five-vegetable stiry-fry.

Goodness has it really been more than a month since my last post? Sorry about that, time really does fly when your schedule is packed with assignments, playdates and the joys (read: soul-sucking) tasks that come with running a business. Book-keeping anyone? I’m happy to pay you in cookies, donuts, or if you prefer, some Nutella?

That’s not to say that I haven’t been writing or photographing at all. On the contrary, many projects have been underway, lots of ideas are being shared, tested and executed, and I wanted to share some images from recent projects. View full post »

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Django Reinhardt // Pear Frangipane Tart

Pear Frangipane Tart

I thoroughly enjoyed Midnight In Paris. Apart from being set in Paris, of all places, I loved the script, the costumes and the plot, and how sentimentalism – a potentially heavy and tired subject – was treated in an entertaining way without being trivialized.

I thought I knew why I enjoyed it so, until a dinner at Magali et Martin in Lyon, when the staccato notes of gypsy jazz came piping through the speakers as I dug into what is possibly the best mashed potatoes I’ve ever had. Tapping my feet in time, M remarked, “That’s what Woody Allen used in the movie”.

The penny dropped. It dawned on me that the whimsical, syncopathic beats of this genre were the real reason why I count the film as one of my top favorites of 2011, for its ability, above all, to transport me to a different time and mood.

Pear Frangipane Tart

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