This weekend, I was helping Macy's Bridal out with a trunk show they were having for the new up and coming designer, Jorge Pérez! While helping out, I had the chance to interview Pérez for an upcoming ongoing feature Stacey and I are pulling together called "Behind The Veil". If you check back later this week, you will be able to see our first episode! We are so excited about how this may help brides planning their wedding.
Cuban-born, Perez, commented that he draws a lot of his inspiration from his grandmother, who sketched and created intricate gowns for family members. One could say that his style has a "1950's Havana feel". Although many of Pérez's gowns have a vintage and timeless appeal, you will find others with a bit of sass and style. I encourage you to stay tuned for the full interview which will be featured in an upcoming episode of "Behind The Veil".
As I concluded the interview with Pérez, I left touched by his humbleness and generosity of time. If interested, you can check out his designs at Jorge Pérez - de la Habana.
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The Tasty Bite returns with a suggestion for a fantastic pizza. As Minneapolis wedding photographers, it seems like we are always in different areas of Minneapolis and St. Paul. Needless to say, we like to know of a few good places to grab a bite if we are out with clients, scouting a location, etc. Well, for our latest treat we didn't have to go far!
Recently we were really lucky to have Justin and Mary Marantz, wedding photographers extraordinaire form CT come speak at our PUG group. While getting ready for our meeting, the four of us were starved so we ordered a pizza from our awesome new next door neighbor, Psycho Suzi's. We typically get your classic style pizza but got one of their white-wine sauce pizzas and let me tell you it didn't disappoint! We have now tried two and I strongly suggest either one. They both had a fantastic taste and would go great together with a nice white wine!
The Sunny Buick: Fresh Basil, pine nuts, roasted garlic, provolone, mozzarella, and their tasty white-wine sauce.
The Suzi Quattro: Spinach, sun-dried tomato, roasted garlic, mozzarella, and white-wine garlic sauce.
If you get a chance, go check them out and be sure to stop by and say hi as our building is right next door!
2 comments so far
Rachel says:
Ahhh... that pizza was SO good!! I was just thinking about this tonight actually and now I REALLY want it again! Might just have to make the 3 hour trip sooner then later! :)
(01.20.11 @ 10:21 PM)
Rachel says:
Ahhh... that pizza was SO good!! I was just thinking about this tonight actually and now I REALLY want it again! Might just have to make the 3 hour trip sooner then later! :)
(01.20.11 @ 10:22 PM)
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The Tasty Bite - Psycho Suzi's
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Stacey and I wanted to take a moment to post a highlight from Jenna & Greg's beautiful wedding. You may recall their fun engagement video. Well, we couldn't stop there now could we? With the help of Staja's newest and fantastic intern, Ryan, we are very excited to share Jenna and Greg's highlight reel! If you have any problems viewing, please let the full video upload first. Be sure to check back later for a full blog review on their wedding.
Venue: Semple Mansion
Cordination: Fab.You.Lous Event Design & Cordination
Jenna + Greg - Wedding from Staja Studios on Vimeo.
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Fall - Errr Winter Comfort Food
It's amazing what we learn about our friends, clients, and blog followers when former regular segments have been on break. One of those things, was that people like the Bits and Bites section, particularly the bites :). With that in mind, we will do our best to bring this back as a regular segment!
The other night I made some pork chops for Stacey and myself. With fall being one of my favorite times to cook, I wanted to bring some of those rich and hearty flavors to the table. I wanted to take your staple of pork chops and bring and even richer flavoral spin to it. I ended up making a sauce/ragout of roasted pecans, mushrooms, bacon, and wine. Although this was something I just came up with, I'll do my best to put it as a recipe if you would like to try it at home.
Hearty Pork Chops:
2 Thick Cut Porkchops
2-4 slices bacon (I prefer Applewood smoked)
1 Handful Pecans
4-6 mushrooms (button or cremini)
1-2 tablespoons butter
1-2 tablespoons olive oil
salt
peper
1 bottle of a rich and robust red wine (Think Syrah, Zinfandel, or a blend)
Start by taking your handful of pecans and chopping them into smaller pieces. Move to a saute pan and saute them with a tablespoon or so of butter. Saute for a few minutes to coat the pecans and impart a rich roasted flavor. At this point cut your bacon into smaller pieces and fry in the same pan. After the bacon has the desired crispness, remove and drain the majority of the grease. Add your sliced mushrooms and saute until they start getting a bit soft. Add a cup of wine and reduce to about one half. Add your nuts and bacon and reduce a bit further. You are looking for a thicker consistency. While your wine ragut is reducing, season your pork chops with salt and pepper. Warm 1-2 tablespoons Olive Oil to a nice shimmer. Add your pork chops and brown on high heat for approximately 2 minutes. Flip and do the same to the other side for two minutes. At this point, lower your heat to low-medium and flip the pork back to the original side and cook covered for approximately 3 minutes. Flip and do the same. When your pork is finished, let rest under tented tin-foil for about five minutes.
Yam Puree:
2 yams
2 Dash's Cinamon
3 Pinch's of Brown Sugar
1-2 tablespoons butter
milk
Take a sauce pan 1/2 to 2/3 full of water and bring to a boil. Take your two Yams, peel and cut into 1 - 1.5 inch cubes. The more consistent the size the better they will cook. Add your cubed yams and boil until tender with a fork. Drain your water and return the yams to the pan, add 1-2 tablespoons butter and milk (the amount will depend on the size of yams and your desired level of creaminess). Blend using a hand blender to the desired thickness. At this point, I like to add a touch of cinnamon and brown sugar to taste.
Take plates and add your Yam Puree and rest your porkchop over the side. Take your Pecan, Bacon, Mushroom Ragut and pour over the top. Serve with some broccoli, snap peas, or asparagus for some added color.
Enjoy with the rest of your bottle of wine!
1 comments so far
Roee Dori says:
My goodness! A photographer and a chef? The jealousy is eating me!
(12.08.10 @ 09:39 AM)
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Tasty Bite - Minneapolis Wedding Photographers who cook!
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Stacey and I wanted to take a moment on this classic of Holidays to give thanks to all of you! To our clients, you make our job an unbelievable experience! You are the reason we love to do what we do! To our families and friends, we thank you for your never-ending support and inspiration. To our blog-readers, thank you for continuing to keep up with us and what is going on in the world of Staja Studios! Needless to say, we appreciate you all!
We hope you all have a fantastic day and are able to spend it with the people that mean the most to you!
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Happy Thanksgiving
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