With Easter quickly approaching, it reminded me of one of the many great memories from 2015 that I have failed to post about. Last Spring I was given a great opportunity to work with one of my favorite local chefs that appeared in a publication that was seen around the globe.
Last Spring local chef Ty Thames contacted me about an interesting and unique project. I was very excited to work with Thames again because he is the mastermind behind three of Starkville’s most popular restaurants (Restaurant Tyler, Bin 612, and The Guest Room) and his dishes were the subject of my very first food photoshoot several years ago.
The project was unique…very unique. Thames had been contacted by Kristy Alpert, a travel writer for American Way Magazine, the in-flight magazine for American Airlines. She was creating a story for the upcoming April issue and was looking for something with an Easter theme. Her idea was to feature special dishes utilizing the seasonal treat Peeps as the key ingredient. Peeps. You know, the bright colored marshmallow and sugar Easter candy that only comes around one time each year? Crazy huh?
It sounded crazy, but Thames was up for the challenge and I was definitely interested in documenting his creations.
Thames created five different Peep dishes, including a delicious Peep crème brûlée, and we photographed them all. In the end the magazine chose to highlight two of them, the “Angeled Eggs” brunch appetizer and the “Easter Fizz” cocktail.
Here is a never before seen photo of the crème brûlée!
The Angeled Eggs dish, appropriately named for the Easter season, was a play off of the traditional “deviled eggs.” He used a caramel Peep mousse and dipped the eggs in brightly colored Peep-style sugar. The eggs laid in a Peep custard and were topped off with candied bacon. A chocolate covered Peep was the centerpiece alongside the eggs.
In the end it was a stunning dish and American Way ran two photographs, one in the Table of Contents and the other was the full-page cover shot for the article.
The Easter Fizz was a creative twist of the classic Gin Fizz that included a homemade Peep simple syrup, London dry gin, egg white, lemon and lime juice, and topped off with Prosecco. A special Peep garnish and Peep sugar topped off the delicious drink.
It was a great experience working with Chef Thames again and seeing his amazing vision come to life. It was also an honor to be a part of a project that was featured in an international publication. It blows me way to think about that magazine being read by people traveling all over the world on American Airlines. You can see the April 2015 issue here!
2015 was full of exciting experience and projects. It was a very busy year so I am WAY behind on posts, but I cannot wait to share some of the other projects with you.