Articles

Kimchi Walnut and Arugula Crostini with Campania Tomato Sauce

December 7, 2018 By stemsandforks 2 Comments

This post is a not for profit collaboration with Mealshare. All thoughts and opinions are my own.

I could sit here and lecture you all about sharing, giving and ending youth hunger but lets be frank. The reality is most of us want to enjoy our first world lives…dinner out with friends and family. But I know We ALL Want to make a DIFFERENCE. Which is why the concept behind Mealshare is brilliant.

Mealshare is a not for profit group committed to ending youth hunger. Their concept is simple. Basically they partner with restaurants where the restaurant selects menu items to be a Mealshare item. Every time a dining guest orders a meal with the Mealshare symbol, Mealshare will provide a healthy a simple meal to a youth in need. Buy one-Give one. Simple, effective, charitable.

So far Mealshare has served 2,419,511 meals to hungry youths in need!

Please visit their website for more information and/or to find a restaurant participating in the Mealshare campaign. Or follow their digital channels.

Facebook – @MealshareTeam
Twitter – @MealshareTeam
Instagram – @Mealshare

Another way to contribute to this amazing cause is picking up a jar or two of Famoso’s Campania Tomato Sauce. Same concept. Buy a jar- give one meal to a hungry youth in need. With the holiday season around the corner, I’ve teamed up with Mealshare to come up with a holiday crostini with a Korean twist incorporating Famoso’s Campania Tomato Sauce. It’s spicy, crunchy, warm and a perfect starter for hungry bellies this holiday season.

Bon app!

Campania Tomato Sauce sold at Famoso

Kimchi, Walnut and Arugula Crostini

2018-12-08 01:56:00

Serves 5

Write a review

Save Recipe

Prep Time

10 min

Cook Time

20 min

Prep Time

10 min

Cook Time

20 min

Ingredients

Half a French white baguette sliced about 1 inch thick slices (8-10 slices)
about 4 tablespoons olive oil
3/4-1 cup Campania tomato sauce
200 grams or 1 cup vegetarian kimchi diced
60 grams or 1/2 cup chopped walnuts
handful of fresh arugula
salt and pepper to taste
1 teaspoon chilli flakes (optional)
Rosemary to garnish (optional)

Instructions

Preheat oven to 375F
In a medium bowl, toss the walnuts, arugula, kimchi and 1/4 cup Campania tomato sauce
Season with a pinch of salt and black pepper
Lay out the slices of baguette
Brush both sides with olive oil
Spoon more or less a tablespoon of Campania tomato sauce
Place a dollop of the kimchi mix on top of the tomato sauce
Bake for 15-18 minutes or until edges of crust turns golden brown
Garnish with a leaf of arugula and some rosemary and sprinkle some chilli flakes

STEMS & FORKS https://www.stemsandforks.com/

Food Styling and Photography Workshop Paris France-Saturday February 2nd 2019

December 5, 2018 By stemsandforks Leave a Comment

POUR LE FRANÇAIS 🇫🇷, VOIR CI-DESSOUS

Elise Dumas from @thepineapplechef and I are thrilled to announce that we’ll be joining forces again to offer an intense full day workshop from the city of love, Paris France.

Join us for a full day of intensive learning – whether you’re a hobby photographer or an established influencer, you’ll get tons of styling and photography advice and inspiration to thrust you to the next level. We’ll have step-by-step demos, hands-on practice breakouts with Elise and I guiding each participant individually. All our tips and tricks will be shared so come armed with questions. We’ll also have a practical session on how to navigate social media and treat your blog/social media like a business. We’ll have available food props, boards, fresh botanicals and of course food to style and shoot.

Spaces are limited so book soon.

Food Styling and Photography Master Class:

When:

Saturday, February 2nd 2019

9:00 AM – 5:00 PM

Where:

Gorgeous classic Parisian Studio in the trendy 7th Arrondissement, Paris, France

Instructors:

Elise Dumas, The Pineapple Chef, @thepineapplechef http://thepineapplechef.com/en

Betty Binon, Stems & Forks, @stemsandforks http://stemsandforks.com/

What is this workshop about?

Spend an intense but fun day in a stunning studio in the historically vibrant 7th Arrondissement area of downtown Paris with the Eiffel Tower and the Musee d’Orsay as the backdrop as Elise Dumas @thepineapplechef and Betty Binon @stemsandforks will share all their handy tips and expertise on capturing that picture-perfect shot.

Topics to be covered:

-Shooting in manual with your DSLR camera

-The importance of ISO, aperture, shutter and shooting in RAW

-Using natural light to create light and airy or dark and moody shots

-Exploring various types of props and how to use them to their fullest to elevate your story

-Food styling: Telling a visual story…how to style your product/subject to reflect it’s fullest potential…composition, angles, lighting, tone, colour etc. in a photograph

-The use of botanicals to truly enhance your subject/product

-Adobe Lightroom editing skills- transforming your image with Lightroom including some tips and tricks

-Navigating social media – and how to grow your followers and engagement

Who should attend?

This program is ideal for food bloggers, floral designers, social media influencers, food stylist and photographers and those interested in photography and/or styling your food, flowers or subject to tell a visual story. Ideal for both the beginner photographer and the refined photographer looking for inspiration and a different edge on styling. We recommend a DSLR camera, however, phone cameras/point and shoot cameras are welcome too.

Languages:

The entire workshop will be taught in both English and French.

Cost:

Total price: €380 (Not included: Travel and accommodations)

This cost will cover snacks, drinks (alcohol not included) and a light lunch

FOR ALL BOOKINGS and inquiries in French please send a message to Elise Dumas thepineapplechef@gmail.com

For general inquiries, please email Betty Binon contact@stemsandforks.com

We will be limiting the number of participants to a small group of 10-12 to ensure maximal one-on-one time. Spaces are limited so booking early is highly recommended.

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

See you there!

Photo by Elise Dumas @thepineapplechef

🇫🇷POUR LE FRANÇAIS 🇫🇷, VOIR CI-DESSOUS

Elise Dumas de @thepineapplechef et moi-même sommes ravies de vous annoncer que nous nous réunirons à nouveau pour offrir un atelier d’une journée intense dans la ville de l’Amour, Paris, France.

Joignez-vous à nous pour une journée complète d’apprentissage intensif. Que vous soyez photographe amateur ou influenceur confirmé, vous recevrez une tonne de conseils en matière de style et de photographie pour vous inciter à passer au niveau supérieur. Nous aurons des démonstrations étape par étape, des ateliers pratiques avec Elise et moi-même, guidant chaque participant individuellement.

Nous partagerons tous nos trucs et astuces, alors venez armés de questions. Nous organiserons également une session pratique sur la navigation des médias sociaux et sur le traitement de votre blog / média social en tant qu’entreprise. Nous aurons à notre disposition des accessoires culinaires, des planches, des plantes fraîches et bien entendu des aliments pour styliser et photographier.

Les places sont limitées alors réservez vite.

——————//——————

Cours de maître sur le stylisme culinaire et la photographie:

Quand:

Samedi 2 février 2019 de 9h à 17h

Où:

Superbe classique studio parisien dans le 7ème arrondissement, Paris, France

Instructeurs:

Elise Dumas, The Pineapple Chef, @thepineapplechef http://thepineapplechef.com/fr

Betty Binon, Stems & Forks, @stemsandforks http://stemsandforks.com/

De quoi parlera-t-on lors de cet atelier?

Passez une journée intense mais amusante dans un superbe studio situé dans le quartier historique du 7ème arrondissement, en plein cœur de Paris avec la tour Eiffel et le musée d’Orsay en toile de fond. Elise Dumas @thepineapplechef and Betty Binon @stemsandforks partageront leur expertise en matière de capture d’image.

Sujets qui seront abordés:

– Prise de vue en mode manuel avec votre appareil photo numérique DSLR

– Importance de l’ISO, de l’ouverture, de l’obturateur et de la prise de vue en mode RAW

– Utilisation de la lumière naturelle pour créer des photos claires et aérées ou sombres et lugubres

– Exploration des différents types d’accessoires et comment les utiliser au maximum pour améliorer votre histoire

– Stylisme culinaire: racontez une histoire visuelle… Ou comment styliser votre produit / sujet pour qu’il reflète tout son potentiel sur une photo: composition, angles, éclairage, ton, couleur, etc.

– Utilisation de plantes pour vraiment améliorer votre sujet / produit

– Amélioration de vos connaissances en matière d’édition avec Adobe Lightroom – Transformez votre image avec Lightroom, y compris quelques conseils et astuces

– Navigation des médias sociaux – Et comment développer vos suiveurs et votre engagement

A qui cet atelier est-il destiné?

Ce programme est idéal pour les blogueurs culinaires, les décorateurs floraux, les influenceurs des médias sociaux, les stylistes culinaires et les photographes, ainsi que pour ceux qui s’intéressent à la photographie et / ou au stylisme culinaire, au stylisme floral ou au stylisme de sujet dans le but de raconter une histoire. Idéal pour le photographe débutant mais aussi pour le photographe plus expérimenté à la recherche d’inspiration et d’un style différent. Nous recommandons un appareil photo numérique. Cependant, les appareils photo de téléphones portables ainsi que les appareils photo à prise de vue sont également les bienvenus.

Langues:

L’intégralité de l’atelier sera enseigné en anglais et en français.

Coût:

Prix total: 380 € (non inclus: voyage et hébergement)

Ce coût couvrira les collations, les boissons (alcool non compris) et un déjeuner léger.

——————//——————

Pour TOUTES RESERVATIONS et demandes de renseignements en français, veuillez envoyer un message à Elise Dumas: thepineapplechef@gmail.com.

Pour toute question d’ordre général, veuillez envoyer un courrier électronique à Betty Binon: contact@stemsandforks.com

Nous limiterons le nombre de participants à un petit groupe de 10 à 12 personnes maximum afin d’assurer un maximum de temps en tête-à-tête. Les places sont donc limitées et il est par conséquent fortement recommandé de réserver tôt.

Les réservations ne sont pas remboursables, sauf si vous êtes en mesure de trouver quelqu’un pour prendre votre place.

Photo by Elise Dumas @thepineapplechef

Photo by Elise Dumas @thepineapplechef

Photo by Elise Dumas @thepineapplechef

Photo by Elise Dumas @thepineapplechef

Photo by Elise Dumas @thepineapplechef

Photo by Elise Dumas @thepineapplechef

PARIS FOOD AND FLORAL WORKSHOP

May 6, 2018 By stemsandforks Leave a Comment

Elise Dumas, The Pineapple Chef

Paris Food and Floral Styling Workshop

SOLD OUT

POUR LE FRANÇAIS 🇫🇷, VOIR CI-DESSOUS

I’m thrilled to announce that I’ll be co-hosting an epic workshop on food and floral photography from the world’s epicentre of style, Paris, France with the talented food stylist and photographer, Elise Dumas from The Pineapple Chef.

Join us for a full day of intensive learning – whether you’re a hobby photographer or an established influencer, you’ll get tons of photography hacks and best practices to elevate you to the next level. We’ll have step-by-step demos, hands-on practice breakouts, and a practical session on how to navigate the social media sphere to put your best foot forward.

Spaces are limited so book soon.

Food & Floral Photography Master Class:

When:

Saturday, July 7th 2018

9:00 AM – 5:00 PM

Where:

Gorgeous classic Parisian Studio in the trendy 7th Arrondissement, Paris, France

Instructors:

Elise Dumas, The Pineapple Chef, @thepineapplechef http://thepineapplechef.com/en

Betty Binon, Stems & Forks, @stemsandforks http://stemsandforks.com/

…

Trison Farms: The Three Rising Sons

August 18, 2017 By stemsandforks 4 Comments

Freshly harvested pepper vines at Trison Farms, Kingsville, Ontario

There was no shortage of abandoned wood crates after the Canadian Food Inspection Agency (CFIA) banned wood crates for produce to be stored and shipped.

Although Canada is renowned for its sprawling farmlands and agricultural abundance, as a Canadian, I’ve seldom visited a farm nor given much thought to where my produce comes from. This all changed one sunny afternoon as I jumped in my car and drove for almost four hours from Toronto to Kingsville, Ontario. I was headed to Trison Farms to meet the owners, the Mastronardi family and to learn more about what happens behind the scenes before Ontario produce debuts at a grocery store.

Freshly picked pepper vines.

Cherry tomatoes

The drive was long and dull. I literally had to pinch my face repeatedly so I wouldn’t fall asleep at the wheel. Some might describe the landscape as picturesque – I only saw an endless monotony of flat cornfields that stretched beyond the horizon. Mile after mile, no stores, no people… just a homogenous sea of green. The only sign of life was the occasional herd of cows, grazing at a glacial pace.

Initially, the mammoth 200-meter tall wind turbines in Chatham-Kent were quite impressive, but they quickly lost their novelty as they too became a repetitious part of the monotonous landscape. There were 124 of them to be exact. In retrospect, I don’t think counting wind turbines helped the cause of trying to stay awake. I may as well have been counting sheep.

Left only with my thoughts (I had given up on trying to find a radio station that wasn’t playing country), my mind wandered. I kept thinking, “I could never live here.”

Vine tomatoes ripening on the vines

Migrant worker hand picking bell peppers

In fact, one of the questions I had prepared for the three sons who had just taken over the family farm business, was, “If you had a choice to be doing anything else, what would it be?” I anticipated I would get an earful of woeful tales of being stuck on the farm and yearning to escape to the bright lights and fast pace of the city. Armed with my city-centric questionnaire, I finally reached my destination.

Brothers Jordan, Joshua and Joel Mastronardi are fourth generation farmers dating back to1962. Their grandfather Gino had started the now massive produce empire, with only a half-acre glass greenhouse. Today the greenhouse spreads over 25 acres and at peak season employs almost 80 full-time, temporary, and migrant workers.

There were no shortage of hats and sweat bands amongst the workers with the warm stuffy temperatures in the greenhouses

As we conversed, I learned more about their family and the illustrious story behind their operations, it became evident that there were no fantasies of escaping to the big city. Here was a family so passionate and so deeply knowledgeable about what they did, that I began to feel remorseful for my narrow-minded views. The three boys like their parents Rick and Mary, continue the hard work with dedication but with a more innovative approach.

“The boys have definitely evolved the farm into a modern, efficient and forward-thinking facility. I was just growing and selling produce. These boys are taking it to the next level,” previous owner and father, Rick, proudly quipped.

Although he claims to have passed the baton onto his sons, they are quick to inform me that he is still just as immersed in the day-to-day operations and refuses to take a vacation.

Rick Mastronardi, Second generation owner of Trison Farms inspecting his black berries.

Fallen leaves are collected after each harvest.

Using lights to trick strawberry plants into thinking it’s spring, these strawberry vines will bear fruit in the winter.

Mary, the matriarch of the family is no different from her husband Rick – There’s no sitting on the porch sipping lemonade and eating bonbons for her. She continues to manage the retail marketplace which is a cozy, roadside open-concept shop. She runs this business with produce from the family’s greenhouses as well as other local grower’s products.

Trison Farms roadside market where they sell both their own produce and local farmers produce

The brothers are continually looking to grow not only their produce but innovative machines, and software to increase their efficiency and develop new varieties of berries. Josh who is in charge of sales and marketing tells me at times they can’t keep up with demand. Not only do they grow their produce, but they pack and distribute almost 200’000 pounds of quality berries, peppers and tomatoes per week. And they’re not planning on slowing down this uphill growth.

Worker packing Sheppard peppers in the packing facility

Freshly plucked peppers

Large water tanks

Joel, the eldest of the sons, helms the development of the produce itself, growing crops. So many factors to consider here from irrigation, to pest management, crop pollenating, planting, fertilization…the list is endless and so is Joel’s work load. Jordan the youngest is in charge of warehousing. Sorting, packing and filling orders all with the utmost attention paid to quality and efficiency.

Josh Mastronardi, 4th generation farmer

Three sons, three very busy departments mean some days the brothers may not even run into each other on any given day. Which Joshua says “…helps create a great working relationship as no one hovers over the other”.

As for my initial question? Josh simply answers: “I never really thought about anything else. My brothers and I always worked on the farm growing up and knew we’d continue to be a part of it.”

Getting produce ready for delivery

Processing/Packing Warehouse

The Mastronardi Family. From left, Jordan, Rick, Mary Ann,Joel and Josh.

I left with an incredible and informative education about greenhouse farming. Which yields higher attractive crops, uses minimal and natural pesticides when compared to field farming, makes the most efficient use of water and has longer growing seasons due to a controlled environment. But greenhouses are more expensive both to operate, install and maintain. What shocked me was how everything was hand-picked. Be it peppers or grape tomatoes…Someone was hand selecting and packing every single fruit and vegetable.

Sheppard Pepper

I was totally wrong. Farm life is not slow, dull or isolated. In fact it was quite the opposite. It involved so many facets of business and life. Agriculture, sales, innovation, technology, marketing but ultimately a passion to grow and perfect a necessity to every human’s life – food. As I made my four hour trip back to Toronto, somehow the endless fields and wind turbines looked different this time. I no longer saw a monotonous sea of nothingness…I saw endless hours of labour, love and rich history.

As I ran the events of the day through my head – the wonderful earthy fragrance of the greenhouses, the moving stories of a family-built empire, and the symbiotic balance of raw nature with new technology…I found myself thinking…”I could live here.”