STEMS & FORKS

Beautiful musings of flora and fare.

SOLD OUT Video & Photography WORKSHOP/RETREAT: Finding Your Voice. Thursday July 14th – Monday July 18th 2022

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Held at Foxglove, a 200 year old original farm house situated on 70 acres of beautiful rolling hills just outside of Orangeville, Ontario, participants will experience true farm life in style. This workshop will be 4 days of intense video and photography study where you’ll learn mise-en-scène; composition, styling, angles, props, lighting, sound, and editing (Adobe Lightroom, Photoshop, Premiere Pro). And of course some guidance to help discover your visual voice. 

Retreat will be fully catered using local fare with dinners al fresco along a tree lined path whilst listening to our very own baroque cellist at sunset. Fine dining in our own private room at Keith Froggett’s Greystones Restaurant and wine tastings with lunch at a local vineyard. 

Couple options. Stay at the farmhouse or commute. (located about 1 hour outside of Toronto). Limited spaces. 

Paragraph I wrote to announce the last workshop…My sentiments have not changed. 

Photography in its purest form is a documentation of a moment, an essence, a memory, a vision, a soul. It’s one of the strongest mediums to tell a story, and in recent years, it has become the most accessible and democratic form of art and expression. Today, particularly through social media we are overwhelmed with visual diaries. Windows into the souls of our friends, celebrities and even pets. This was not the case 25 years ago when smartphones didn’t exist. Photography was different. Every frame mattered in an age when camera live views didn’t exist and film rolls were expensive to develop. 

During this workshop, we will go back to the way we photographed. With meaning, intention and purpose. To photograph the soul of ones subject as if it were one’s own through today’s looking glass; the camera.

Foxglove Farms, Alliston Ontario

Schedule Summary

Thursday July 14th 6:30 PM – 9 PM

***Those arriving from out of town are welcome to come to the farmhouse anytime after 4:30 PM***

Cocktails, dinner, introductions, schedule review, setting goals.

Photography/Editing: (1.5 days)

  • Hands on style sessions on styling/creating a still life scene with local produce, food, and foraged botanicals
  • How to create the dramatic technique, ‘chiaroscuro’, the use of strong contrasts between light and dark in photography. 
  • Followed by an in-depth session on editing in a painterly style in Adobe Photoshop Lightroom 

Video/Editing: (2 days)

  • Fundamentals on how to shoot video with your camera – settings for cinematic, slow motion, footage etc
  • How to create a striking and emotive story under 1 minute via use of light, props, angles, speed and composition.
  • Film a short video and learn how to edit both video and sound on Adobe Premiere Pro
  • Gimbals and stabilizers will be available 

Friday July 15th 9:00 AM – 9:00 PM

-Finding your VOICE

-Gear & the basics of filming VIDEO

-Hands on Photography/Video style session and shoot with still life (video/photography combo optional)

-Floral garlanding and centrepiece demo

-Baroque Cellist Felix Deak will perform during cocktail hour. See below for bio.

-Dinner al fresco 

Saturday July 16th 9:00 AM- 9:00 PM

-Premiere Pro video editing

-1:1 Sessions 

-Still life and cocktail styling session

-editing tutorial Adobe Lightroom Classic

-Dinner at Greystones Restaurant 

Sunday July 17th 9:00 AM – 9:00 AM

-business/social media

-1:1 portfolio consultation

-wine tour and lunch

-editing pics and/or video

-video screening of participants work

Detailed schedule available upon request and booking.

Excursions: 

-Wine tasting tour at Adamo Vineyards.

-Fine dining experience in a private room at beautiful Greystones Restaurant (owned by Keith Froggett, chef at the legendary institution Scaramouche in Toronto) 

-Shelly Perry one of the partners from Valley of Mother Of God Gin shaking up some cocktails.

-All meals will be catered

Meals/Drinks: 

Snacks, beverages, and all meals will be served (3-4 breakfasts, 3 lunches, 3 dinners and endless snacks and drinks) for all participants, those commuting and staying overnight.

DATE: Thursday July 14th 6:00 PM to Sunday July 17th 9:30 PM 2022 with option to stay until Monday July 18th 10:00 AM

Cost: 

$2500 Canadian + HST  NO overnight accommodations but all meals/refreshments included (located 1.5 hour outside Toronto)

(Those not staying overnight are welcome to stay at the farmhouse until 9PM in the evening)

$3500 Canadian + HST  Accommodations and meals/refreshments included

Included: Includes all materials, meals and refreshments. 

Not included: Travel to Ontario, Canada 

Spaces available: 7-9 

Who should attend?

This program is ideal for photographers/videographers, bloggers, social media influencers/content creators, food/floral stylists, food industry specialists such as restaurant owners, and portrait photographers and those interested in photography and/or styling your food, flowers or subject with an edge. Some basic knowledge of how to use a camera is recommended to attend this workshop. However all levels of photographers are welcome.

BRING: Laptop with Adobe Photoshop Lightroom CC, Photoshop, Adobe Premiere Pro 2021 installed, any type of digital camera with memory card(s) and fully charged battery, charger, and any special props you’d like to use. However I will have some props, tripods, gimbals, stabilizers and C stand available.

Please email: contact@stemsandforks.com for more information or to register.

Terms & Conditions:

Bookings are non-refundable unless you are able to find someone to take your place. 

Exceptions may be made at the discretion of the facilitator.

In the event (Ontario) government issues a provincewide Stay-At-Home order that requires everyone to remain at home due to COVID-19, we will notify you as soon as possible. You may have the option of a full refund –  or credit applied to the next workshop/retreat. 

Beginning March 1, 2022, in-person events will be permitted up to 100% capacity and there is no general requirement for participants to have received a COVID-19 vaccination. Every effort will be made to sanitize high traffic areas multiple times throughout the day. 

For more information or to register email: contact@stemsandforks.com

See you there.

Valley of Mother of God Gin, Maplewood Smoked Juniper
Foxglove Farmhouse
FoxGlove Lounge
Foxglove Sitting Room
Driveway to Farmhouse – Image provided by Shelly Perry.
Felix Deak, baroque cellist/gambist is a recording artist and regularly tours with Tafelmusik Baroque Orchestra and Montreal based viol consort Les Voix Humaines. Super thrilled and excited to welcome Felix to perform for us. Photo: Matthew Marigold

Ratatouille Tian

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This recipe post was sponsored by Paderno Kitchenware.

4 Piece Ceramic Bakeware Set from Paderno Kitchenware
44.5 cm x 26 cm x 7 cm large rectangular baker Serves 6
Paderno Square Baker (26 cm x 21.5 cm x 6.3 cm) Serves 3
PADERNO Signature Ceramic Bakeware Set, 4-pc

Ratatouille Tian

Best served with fresh baguette or your favourite loaf of bread.

Serving Size:
6
Time:
1 1/2 hours
Difficulty:
Easy

Ingredients

  • 8 roma tomatoes 
  • 2 medium zucchinis
  • 2 medium eggplants
  • 28 oz can diced tomatoes
  • 3 shallots diced
  • 3 cloves garlic minced
  • 1 orange or yellow bell pepper diced
  • 1 teaspoon fresh thyme leaves
  • 3 fresh basil leaves chiffonade 
  • Salt and pepper to taste 
  • 3 tablespoons extra virgin olive oil 
  • 2 tablespoons extra virgin olive oil to garnish before baking

Directions

  1. Preheat oven to 375F.
  2. Wash, prepare and cut all your vegetables and set aside. 
  3. In a non stick pan over medium high heat, warm up 3 tablespoons extra virgin olive oil.
  4. Sauté the shallots, 3 cloves garlic minced, thyme and diced pepper for about 5 minutes. Season with salt and pepper.
  5. Add the whole can of diced tomatoes and turn heat down to low. Allow to reduce about 10-12 minutes or until most of the water has cooked off. 
  6. Meanwhile, slice the tomatoes, zucchini, eggplants into thin slices about 3 mm.
  7. Pour the sauce into your Paderno large rectangular bakeware (44.5 cm x 26 cm x 7 cm) from the Paderno Signature Ceramic Bakeware Set.
  8. Alternate the sliced vegetables in the pan in lines or a circular direction. 
  9. Sprinkle with the chopped basil leaves, and salt and pepper to taste.
  10. Drizzle 2 tablespoons over the vegetables.
  11. Cover with foil and bake for 1 hour, removing foil for last 15 minutes. 
  12. Allow to sit for 10 minutes at room temperature before serving. This allows the juices to get reabsorbed.
  13. *Divide all the ingredients above by half to make it a serving for 3-4. Use Paderno Square Baker (26 cm x 21.5 cm x 6.3 cm) from the Paderno Signature Ceramic Bakeware Set.  

Spiced Rum, Pecan, and Chocolate Bundt Cake

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This recipe was sponsored by Paderno Kitchenware.

Paderno Kitchenware’s Fine-Edge Arch Cake Pan.

PADERNO Montgomery Chef’s Knife, 8-in
PADERNO Digital Kitchen Scale, 30-lb

Spiced Rum, Pecan and Chocolate Bundt Cake. This cake is super nutty and chocolately, mildly tipsy with a mellow touch of spice. It’s not a typical commercial bakery cake with a structured crumb. Rather an uber moist and delicious cake. Enjoy.

Spiced Rum, Pecan and Chocolate Bundt Cake

Serving Size:
10
Time:
15 min prep,
1 hour bake
Difficulty:
Easy

Ingredients

  • 2 1/2 cups or 295 g whole grain flour (NO SUBSTITUTES)
  • 1 teaspoon baking powder 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1 teaspoon cardamom 
  • 1 1/4 cup or 250 g white granulated sugar 
  • 1 cup vegetable oil 
  • 1 cup fancy molasses 
  • 5 large eggs room temperature 
  • 1/2 cup spiced rum 
  • 3/4 cup thick sour cream or Greek yogurt 
  • 1/2 cup buttermilk 
  • 1 1/2 cup or 185 grams chopped pecans 
  • 1 1/2 cup or 200 g semi-sweet chocolate chunks 
  • FOR THE ICING:
  • 1.5 cups or 185 g icing sugar 
  • 2 tablespoons spiced rum 
  • 1 tablespoon vanilla extract 
  • OPTIONAL:
  • 1 tablespoon icing sugar to sprinkle on top of frosting

Directions

  1. Take your 10” Fine-Edge Arch Paderno Bundt Pan and grease with baking spray OR brush 2 tablespoons of unsalted and softened butter (make sure you grease all the grooves and indents) and dust with AP flour. Discard the access flour and set pan aside. 
  2. Preheat oven to 350F with oven rack in middle. In a large bowl, whisk together the whole grain flour, baking powder, baking soda, cardamom and salt and set aside. 
  3. In another large bowl, whisk together the sugar, vegetable oil, eggs, molasses, spiced rum, Greek Yogurt and buttermilk until a smooth. 
  4. Add the flour mix into the wet mix bowl slowly and whisk together for about 30 seconds. 
  5. Fold 1 1/4 cup pecans and 1 1/4 cup chocolate chunks into the batter. Do not over mix. 
  6. Sprinkle the remaining 1/4 cup chocolate chunks and 1/4 cup chopped pecans into the Paderno Bundt pan. 
  7. Pour batter into bundt pan and bake for 55-65 minutes. Or until a tester stick comes out mostly clean. 
  8. Allow pan to rest about 20 minutes. Invert onto coolling rack or plate and allow to completely cool. 
  9. FOR THE ICING: Whisk together the icing sugar, spiced rum and vanilla extract until smooth and glossy. Once the bundt has cooled, drizzle the icing over the top of the cake.
  10. Dust 1 table spoon icing sugar. (Optional) 

SOLD OUT. Through the Looking Glass: Photography & Editing Workshop Toronto February 22nd and February 23rd 2020. An introspective session bringing soul back into photos.

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A Photograph…captures a moment, an essence, a vision, a memory. It reveals the soul of the subject but more the soul of the person behind the camera. It is one of the strongest mediums to tell a story, and in recent years, it has become the most accessible, democratic form of art and expression. 

Today, particularily through social media we are overwhelmed with visual diaries. Windows into the souls of our sisters, friends, celebrities and even pets. This was not the case 25 years ago when smartphones didnt exist.  Photography was different. Every frame mattered in an age when camera live views didnt exist and film rolls were expensive to develop.

On Saturday February 22nd and Sunday February 23rd, I will be hosting a workshop that will go back to the way we photographed. With meaning, intention and purpose.  Through elements such as props, light, angles, composition, botanicals and editing, the simplest food or subject can be transformed into an opulent visual story. Learn to stand out from the ever growing saturated crowd of “photographers” and tell your unique narrative.  To photograph the soul of your subject as if it were your own through today’s looking glass; the camera. 

…

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CANCELLED due to COVID- Paris In Spring: Photography Food Styling and Editing Workshop Saturday March 14th and Sunday March 15th 2020

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Paris Photography/Editing Workshop Saturday March 14th and Sunday March 15th

Saturday, March 14th and Sunday, March 15th 2020

Paris…the most beguiling place to be during spring. She gives us blossoms of pink magnolias, warm sunbeams and soft rain mists. She sings with her gothic church bells, high and clear as her notes dapple the narrow cobble stoned pathways to lead us to scents of perfume and warm sweet bread. She’s centuries old and yet Paris still breathes and exhales art and culture with ease and abundance. She is a Goddess. The unrivalled Venus on earth and the ideal backdrop to reload oneself with creativity, memories and inspiration.

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Curried Potato and Parsnip Soup

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Paderno Wooden Spoon and Paderno Variable Speed Immersion Blender

This post was sponsored by Paderno Kitchenware. All thoughts and opinions are my own.

And just like that, the summer break is over, the kids are back in school and we find ourselves pulling our duvets out from the cedar closet. It’s my favourite time of year. That time sandwiched between summer and fall when the evenings are chilly enough to start serving hot soups with bread and slurp by an open fire. 
 
This curried potato, parsnip soup is the perfect weeknight soup. It’s fast and easy to prepare…20-25 minutes tops. And it’s full of potassium, rich in antioxidants, fibre and vitamin C. Typically cream is used for potato soups however this recipe calls for plain Greek yogurt. Use low fat plain Greek yogurt to make it less calorie rich. 
Any powdered curry should work here. I tend to like a bit of heat and thus used 1 tablespoon. Feel free to reduce this to 1 1/2 teaspoons to make the curry flavour mild. Be creative with toppings. Pictured here i used croutons and crème fraîche then sprinkled with some fresh dill and toasted walnuts. Alternatively you can use are pea shoots, pumpkin seeds, chevre, parmesan or bacon bits. 

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Tahini Maple Syrup Brownies

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The post was sponsored by Metro Ontario. All thoughts and opinions are my own

Peanut butter, dry roasted nuts and my childhood favourite, Pirate peanut butter cookies. I loved peanuts and anything peanut. However, as of 2008, I have not had any peanuts. That was the year we discovered my daughter was allergic to peanuts and was classified as anaphylactic. 

The first question I always get from young mothers is, “How did you find out?”. My daughter was 2 years old and a typical toddler. She was a super picky eater when it came to meals. In retrospect, this was a good thing. The day we found out was when I decided to share my peanut butter and jam sandwich. It was a first for Moineau. She took one bite and spat it out with disgust. Moments later, she broke out with a rash around her mouth. After seeing an allergist and getting tested, it was official. She was severely allergic to peanuts.

 …

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Grand Marnier Strawberry Dulce De Leche Pie

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This Post was sponsored by Paderno. All thoughts and opinions are my own. 

I was tempted to name this pie “Strawboffee.” Doesn’t seem to roll off the tongue as well as Banoffee does it. But in all fairness, I wanted to pay homage to the infamous British pie the Banoffee: a portmanteau of its two main ingredients. Bananas and toffee. 

So instead I called it a Strawberry Dulce de Leche Pie which doesn’t do the tart justice. But I couldn’t name it “Crushed digestive cookie crust, layered with a rich dulce de leche, with red strawberries macerated in Grand Marnier, topped up with a massive fluffy cloud of Chantilly cream and shaved chocolate Pie,” now could I?

Paderno Power Blender
Paderno Power Blender 2-Litre jar is shatter-,scratch- and stain-resistant, as well as BPA-free.
Paderno Power Blender’s Vortex Blade Technology is specially-designed to circulate food while blending or chopping for perfect, consistent results

In this recipe, I made the dulce de leche by cooking the milk slowly in a Bain-Marie. Feel free to make your own homemade dulce de leche or boiling down the can of sweetened condensed milk in a pot. Frankly, I have never tried doing the method of boiling the entire can for an hour. I’ve read a few horror stories of it exploding mid boll! If you do boil the can please make sure the can of condensed milk is constantly and fully submerged in the boiling pot of water the entire time it is boiling. About 1 hour to boil is what I read online. The trick I’ve used below is cooking the condensed milk in the oven for an hour and a half in a Bain-Marie, a hot water bath. To slowly and evenly cook the condensed milk into a thick caramel toffee. …

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