Las Vegas

I had such a great time in Las Vegas with a few girlfriends a couple of weeks ago!  Of course, like my most recent trips, I wish I had gotten more photos but I was too busy having a great time.  My favorite parts of the trip were lounging around the pool, singing along to Bon Jovi covers at Fremont Street, and going out along the strip. Oh and winning at Black Jack! Mostly it was just nice to get away with some old great friends.

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Amazon Local Part 2

There were so many restaurants that we photographed when I worked on the launch of the Amazon Local restaurant delivery app that I couldn’t put them all in one post.  Here are some more favorites.

In order below with one photo from each: Radici, Mioposto, Metropolitan Grill, Maximilien, Lecosho, and El Gaucho.  It was a really fun project, and as you can see, so many different kinds of food. It was a great learning experience for me too, to shoot at all times of the day, in so many varied lighting conditions.  Working within the design and client requirements forced me to shoot vertical, something I don’t normally choose to do.  The most restaurants that we photographed in a day was 4, which previously for me had been 1, so it definitely helped me be super fast and move on to the next shot. It was also really great to work with an onsite client for approval at each of the restaurants, which helped to speed up the process too.

Enjoy!

 

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Restaurants Galore!

Way back in March I had the opportunity to photography for Amazon Local and the restaurant ordering ap that they have for the iPhone.  Here are a few of my very favorites. We did something crazy like 19 restaurants in a week and a half, so I will have to split the images into a few posts.

A few of my favorites below are from  Via Tribunali, Lecosho, Eva, Bill Beach Sushi, Umi, and St Cloud. (In that order below) So many of the restaurants were kind enough to let us taste things and everything was amazing!

In other news, I am thoroughly enjoying the summer! Lots of swimming and beach time when I can. The weather in Seattle has been fantastic, in the mid 80s, which seems rare.  I am looking forward to a weekend in Vegas soon with some girlfriends.  It will be HOT though reaching 110.

Enjoy the photos!

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Colorado

I was able to visit Colorado last weekend and visit a few girlfriends. I had a blast.  The food was so good and the hiking and biking was really awesome too.  I just wish I was able to get pictures of everything that I did, except it’s hard when you are on a bike.  We ate at these delicious places, Root Down, Linger, Little Man Ice Cream, and Moe’s BBQ.  I also hiked in Boulder and took the Billy Banjo Bus Tour and I got to learn about where all the ghosts live in Boulder.  🙂

Enjoy!

 

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Cidercraft!

I had the pleasure of working on a shoot for Cidercraft a month or so ago a brand new national cider magazine created by the talented ladies who put out Sip Northwest.   This article highlights food made with cider, that you can also make at home, paired with cider.  My favorite was the rhubarb pistachio tart!

Enjoy!

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Moctezuma’s Mexican

I had a blast working with the guys over at Moctezuma’s.  If you are in Tacoma or Gig Harbor you should check them out.  Such good food. I thought I would share a few of the images from the shoot!

Enjoy!

 

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Lavender Lemonade

Summer is almost here in Seattle, and I thought what better way to get ready than some refreshing drinks?   This lavender lemonade is pretty simple to make and very refreshing.  Of course you can experiment and make the simple syrup with any kind of herb you like, rosemary, sage, thyme, mint.  Whatever you feel like trying.  Next I might do sage orange!

In other news, I have been shooting and will have some new projects to announce over the next few months, but in the meantime I am enjoying planning an eventful summer.  I am very much looking forward to traveling to see some close friends, and traveling with some close friends this summer!  A wedding, an amusement park, or two, las vegas! In the least I will have some stories to tell and some pictures to share.

Enjoy!

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Recipe from the Kitchn

Lavender Lemonade

Makes about 1 1/2 quarts

1 cup sugar
5 cups water, divided
1 tablespoon dried lavender flowers
1 cup freshly squeezed lemon juice
Ice cubes
Lavender sprigs for garnish

Combine sugar with 1 cup water in a medium saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar.

Add lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 2 minutes, or up to 2 hours.

Strain the mixture and discard the lavender. Pour the infusion into a glass pitcher. Add lemon juice and another 4 cups water. Stir.

Pour into glasses over ice or refrigerate until ready to drink. Garnish with lavender sprigs and lemon slices if desired.

Recipe courtesy of Janice Silva of Green Acres Lavender Farm

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Lake Ozette & Washington Coast

Last weekend I was lucky enough to go to one of my favorite camping places, Lake Ozette, near the Washington coast, with a few friends.  From the lake there is a 3 mile boardwalk path/hike out to the ocean.  I would highly recommend doing it!   The pictures just can’t do it justice.

Enjoy!

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White Chocolate and Citrus Tart

I always have so much fun when I get to work with my friend Allison.  Here is a link to the blog that she works on with another friend Liz at Pie Drunk.  Allison is such a good baker that I get ambitious and really wanted to try to shoot a tart or a cake.  As a non baker, those seem rather terrifying to me.  She thought about some ideas and sent me the link to the White Chocolate Citrus Tart that was done at Desserts for Breakfast.  It was so pretty I just had to try it!  She did a great job making it, and helping out quite a bit with the food styling.   (Recipe from Desserts for Breakfast below the photos)  For our tart, we added raspberries, and lemons, and substituted blood oranges for cara cara oranges.

In other news, I was really excited to have one of my photos featuered on huffington post last week in an article on Beautiful Iced Coffee!!  Click the link to check it out. 🙂 I also have been planning some fun summer trips, and since I love traveling it gives me some really fun things to look forward too.  I plan to shoot everywhere I go, so I will share when I get back, for sure.  From a friends wedding in Chicago, to visiting friends in Colorado, it should be a lovely summer!

 

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Blood Orange + Grapefruit White Chocolate Tart
makes one 9-inch round tart
for tart shell
100 g buckwheat flour
60 g almond meal
40 g brown rice flour
40 g potato starch
50 g sugar
7 Tbspn (99 g) butter, cold and cut in pieces
1 large egg yolk
3 – 4 Tbspn cold water
for filling
100 g white chocolate, chopped
13¼ oz (375 g) mascarpone cheese
3 Tbspn (38 g) sugar
½ cup (115 g) heavy cream
1 vanilla bean
for citrus
2 – 3 small grapefruits
3 – 4 blood oranges
marmalade, for glaze
1. for tart shell. In a food processor, mix the buckwheat flour, almond meal, brown rice flour, potato starch, and sugar until well-combined. Add the cold butter and pulse until the size of small peas. Add the egg yolk and pulse to combine. Gradually add the water one tablespoon at a time until a dough begins to form when pressed together between two fingers. Do not overmix. Remove the pastry from the food processor, form into a disc, wrap in parchment paper or plastic wrap, and refrigerate for at least one hour.
2. Preheat oven to 425° F. Remove the pastry dough from the refrigerator and roll the dough on a lightly floured surface until ⅛-inch thick. Press the dough into a 9-inch round tart pan. Trim and remove any excess dough. If the dough has softened during rolling, return the tart shell to the refrigerator or freezer and chill until firm, at least 15 to 30 minutes. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Bake the tart shell for 13 to 15 minutes until the edges just begin to turn golden. Remove the beans and parchment paper and continue to bake for 3 to 5 minutes more. Remove from the oven and let cool completely on a wire rack.
3. for filling. In a double boiler or the microwave, melt the white chocolate. Let cool to room temperature but do not let the chocolate firm up again.  *AS A NOTE, WE FOUND IT MIGHT BE BETTER TO MELT THE WHITE CHOCOLATE, CHEESE, SUGAR, VANILLA AND CREAM AT THE SAME TIME.  Our white chocolate hardened.
4. Combine the mascarpone cheese, sugar, and heavy cream in a mixer bowl. Split the vanilla bean lengthwise and scrape the seeds into the bowl. With the whisk attachment, whip the mascarpone mixture on medium high just until stiff peaks. Do not overmix. Carefully fold in the melted, room temperature white chocolate. Spoon the filling into the cooled tart shell, and smooth with a spatula.
5. for citrus. Remove the rinds, pith, and seeds from the citrus fruit. Either segment the citrus or cut into thin slices and arrange on the tart. Warm the marmalade and brush a small amount on the fruit for a shiny glaze. Serve the tart on the same day it is made.

 

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Sip Northwest, An Homage to Fromage

In February, I was lucky  to be asked to photograph Sip Northwest’s Cider & Cheese Feature, at Capitol Cider, for their Spring  Issue.  It is always a great time working with Sip, and this was perfect for me since I have an extreme love of cheese.  mmmmmmmmm.  cheese.   It’s by far my favorite food, with a close second ice cream.   I am obsessed, a bit, so of course I was thrilled to be working on this shoot.

Enjoy!

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2 Responses to “Sip Northwest, An Homage to Fromage”

  1. Leslie Patson

    Your work is beautiful Amy – so glad I got to meet you!

    • Amy Johnson

      Thank you Leslie!! You too. I hope you are having a great time in the Bay Area!

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