Bake, Batter and Roll!

One of the most creative and uber fun food styling jobs I've had in recent months was for Robin Hood flour. 2009 marks the 100 year anniversary of the Canadian company and to mark the occasion it decided to set up a bake shop for moms and kids. Located on Eglington Avenue near Bathurst Street in Toronto, the Bake, Batter and Roll bake shop is running until November 22, 2009. It's been so greatly recieved that there are no longer any spots available but moms and kids can still create all the great cookie and cupcake recipes at home. Just go to www.robinhood.ca/bakeshop for recipes, videos and shopping lists!

From the top: Spaghetti and Meatball Cupcakes, made with strawberry jam, Crispy Crunch Bites and white chocolate shavings.

Aquarium Cookie, made with coloured licorice, rock sugar and royal icing.

Pizza Cookie, made with strawberry jam, licorice, sugar-dipped marshmallow slices and frosting.

Bug Cookies, made with royal icing and coloured sugar.

Baby Bird Cupcakes, made with coloured coconut, cookies, candy corn and Mike 'n' Ikes.

Eating Fries with Arnold

Unfortunately I can't loiter in bed til noon on a regular basis. Today I was up at the crack of 8am! I went to bed just after 11pm so I still managed a good 9 hours of superfine sleep. Once I was showered and smelling good I built a damn fine latte, poured it into my travel mug and hit the streets with Jack for an invigorating morning stroll.

You see, Gary Coleman was waiting for me.

Yep, Arnold from that iconic '80s sitcom Different Strokes. Just don't bring that up in his presence; apparently it's a bit of a sore spot--even after almost 1/4 century.

Gary flew in from Salt Lake City, his current place of residence, last night to be on set this morning for a New York Fries campaign. I'm the guy they called in to stuff the box with fries.

I didn't have to buy the potatoes. Or cut them. Or even fry them. Just arrange them attractively in a NYF container. For a food stylist this is a plum job.

Sometimes I wonder how I ever happened into this life of mine? It's a little random and a little inconsistent but a helluva good time.

And because my French fry arranging skills are pretty stellar I sat back and watched the drama unfold over wardrobe (way too big), his wig (also a little large) and a makeup artist who had to keep doing touch-ups because Mr. Coleman's nose was a little runny.

I wish all my days were this excitingly uneventful. But I'm beat, it's time for a nap.

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Keep your eyes peeled for the ads which will be out later this spring. It's all part of NYF's 25th anniversary.

"After 25 years, some things are still fresh."

He Said, She Said -- Season 2!

Sometimes the gods smile down at you, offer a little nudge of support and seem to say, “Well done kiddo, your hard work is paying off.”

(It’s much more appreciated than when the neighbours below you bang on the ceiling with the end of a five iron because, apparently, you’re making too much noise being a good host.)

But back to me and my good news. The W Network ordered another season of He Said, She Said with Ken and Mary Jo and guess who’s going to be the food stylist? Nope. Guess again. Guess again. Nope, guess again.

Oh, for the love of gorgonzola, me!

Why is this such good news? Because in this time of economic nay-saying and all around doom and gloom, two-and-a-half weeks of steady work on a TV show (in February no less) is a little beacon of hope in some very choppy waters.

Also because it’s a helluva lot of fun.

We’ll have a newly designed set and whole new set of challenges, pumping out four episodes a day. I just hope Ken doesn’t bring Napoleon and Josephine, his vicious twin Chihuahuas, packed in their Louis Vuitton carrying case, back to the set. I still don’t have any feeling in the tip of my left index finger from a wild nip courtesy of Josephine.

THE BACKSTORY

Due to some scheduling difficulties with the original stylist for the first season, I was whisked in to set the tone and look of the food during the first week of filming last May. I would have loved to stay on for the remaining two weeks but alas, sometimes you only get small breaks in life. (Though I have had some big breaks—leg, finger, jaw—in my life.)

Anyhooters, I’m kind of a big deal. And (apparently) a hard act to follow. After leaving some pretty big All-Clad pots to fill, it seems the original food stylist, and the one who took over after my week-long stint, turned out to be a little difficult to work with. According to sources close to the story, she made a couple crew members cry.

I only ever tried to get them to pee their pants, not throw down their aprons and stomp off the set. Sometimes being a nice guy does pay off.

Now if Debbie Travis would just call back I could walk down Queen Street and pick up that gorgeous mirrored piece of pop art I saw yesterday—and contribute a little something back into the economy.

You might not always get what you want, but sometimes, just sometimes, you get what you need.

Soup'd Up

On the menu today for lunch? Tetra Pak butternut squash soup with a side of buttered toast, thank you. Sexy, no? I was too depressed to cook. To get all creative and whip up something gourmet, like a smoked Gouda grilled cheese with spiced tomato chutney or a thinly sliced filet mignon Panini with horseradish Dijon, melted Oka and topped with freshly picked mâche. Instead, it’s boxed soup and toasted 12 grain. Wooohooo!

My internet connection was down. Allllllll daaaaay. It’s paralyzing. It means I can barely do any work (sniff!) but it also means avenues of entertainment and information are also cut off. No email, no website, no communication, no porn, no recipes, no info, no nothing.

The worst part? It’s not technically my internet connection so I can’t even complain (to an ISP anyway). I steal my wireless from a few peeps in the ‘hood who don’t have secure accounts and for the most part—for the better part of four months actually—there’s been few interruptions. It’s at times like these I consider breaking down and paying the Man for my own private account. But I won’t ’cause I know it’ll come back. It always does. (You’re reading this aren’t you?)

So, while wracking my little brain this morning on what I could accomplish I decided I’d scan some recent media coverage of Entertaining with Booze and get it ready to post on my site. I couldn’t post it in fact and soon lost interest. I then decided I’d write my blog but couldn’t think of a starting point. I might as well just go back to bed. But physical fitness is top of mind—being January and all—so I walked up the street to the Matty Eckler Community Recreation Centre for a swim. Never been before but what the hell, I’ll try anything once. And maybe, just maybe the tepid water would inspire something brilliant.

Nope, guess not.

After splashing away in the water and attempting a few hapless laps of breast stroke, I toweled off, put on too many layers of clothing and trudged on home. The slush underfoot and the blanket of fresh snow in the neighbourhood was somehow nostalgic and made me think of tobogganing as a kid. Rushing home afterward, wet and cold, cheeks rosy and hands numb, to my mom’s kitchen where an offer of hot chocolate would surely be made. Mmmmm, hot chocolate. It’s the prefect winter day for a cup of homemade cocoa. Maybe something fancy with a twist of orange peel simmered in the pot? Or a couple cardamom pods? Cinnamon stick or pinch of cayenne, anyone?

Well, we’ll see.

I’m kinda full from lunch and the cocoa craving I once had subsided thanks to that big bowl of butternut squash soup. But that soup got me thinking. A dollop of crème fraiche, a sprinkling of Ancho chili powder and a bright blue napkin really classed that girl up. So much so, you could pass her off as the first course at a dinner party with no need to tell your guests she came in a box called Tetra.

Don’t get me wrong, I’m all about “from scratch” and have a delicious (you betcha!) butternut squash bisque in my new book, but I’m also a realist and know that sometimes homemade just isn’t possible. This is where the food stylist in me comes out. With the right vessel and a simple garnish even packaged food can look great. Does it taste as good as homemade? No, but that doesn’t mean you can’t spice up the boxed variety. A little S&P go along way.

As for the “tarting” her up part, I really did that for you. How thoughtful, I know?! I wanted to share something so easy and so quick to show what a little finesse can do to something as simple as pureed squash. No crème fraiche? Use sour cream. No sour cream? Crumble some gorgonzola or sharp white cheddar. Look in your pantry, in your fridge, under the sink. (Okay, maybe not under the sink.) Just get creative and you’ll be fine.

I used Ancho chili powder but I could also have sprinkled paprika, cumin, chopped fresh rosemary or chives, or any other number of herbs to brighten her up and add an extra note of flavour.

And that attractive blue napkin? A leftover from my New-Year’s-Eve-On-A-Dime party where the bought decorations came from a dollar store.

Not mind blowing stuff I know, just food for thought. Okay yuck, gotta go.