Photographing food, the people & elements that surround it

The 2nd annual Taste of Idaho’s Bounty Fundraiser and Local Food Fair

p3images — Fri, 06 Nov 2009 15:13:27 +0000

Happy Halloween from my friend Mae!

p3images — Fri, 30 Oct 2009 18:37:31 +0000

Yesterday I had the pleasure of doing a spontaneous photo shoot of little Mae. Her beautiful mother was in my studio modeling for an upcoming magazine story on exercises that help prevent ski injuries. As we were finishing up the magazine shoot Mae and her father stopped by. Mae was instantly attracted to the pumpkins and nasturtiums that are sitting on the windowsill in my office. Here’s what happened as soon as she sat down with the pile of pumkins… I’m thinking she may have been watching the World Series with her dad the night before, she sure has quite the arm for a two year old! Enjoy!

©Paulette Phlipot

Spilling the beans…

p3images — Thu, 29 Oct 2009 20:14:58 +0000

I am very happy and excited to be able to tell you about my newest project! In fact I should be calling it “My Dream Book”. The book will be called RIPE: Satisfy your lust for fruits and vegetables with 75 fresh recipes and hundreds of simple combinations. It will be a colorful, photo-heavy book dedicated to fresh produce. Yes, this means I get to spend endless hours photographing fruits & vegetables! And to top it off I get to work with the very talented & witty food writer Cheryl Sternman Rule. Those that know me well know how much I have always loved fresh fruits and vegetables (well except for peas at a very young age). And yes, it’s true I often eat salad for breakfast. So it’s probably unnecessary for me to mention the hundred other reasons I adore fruits & vegetables and why this makes me so happy. But I would like to add how ecstatic I am to be collaborating on this book with Cheryl as I know my photography is going to be driven so purely by passion and I know the strength and charm of Cheryl’s words & recipes and I know how they will be the perfect platform and compliment. To help understand my happiness I suggest visiting Cheryl’s blog: 5 second rule especially if you’d like to read her post about our book deal!

A huge thank you to Jenni Ferrari-Adler of Brick House Literary Agents in New York and to Geoffrey Stone of Running Press for giving us this opportunity to produce this unique book!

USDA’s 2008 Cooperative Statistics Report

p3images — Wed, 28 Oct 2009 20:48:22 +0000

The leaders of America’s agriculture, fishery and utility co-ops, professionals who work with co-ops, ag educators, ag extension agents and rural congressional representatives will all be receiving the USDA’s 2008 Cooperative Statistics Report book. It is with great joy that I mention that not only is the bottom right photo of produce on the cover one that I took, but also that it consists of produce all grown in Idaho and sold through Idaho’s Bounty.

Thanks to all of the dedicated farmers and producers here in Idaho & to the staff of Idaho’s Bounty for all of the beautiful and healthy products you make available!

Here’s a link I posted last year when Rural Cooperatives magazine featured Idaho’s Bounty in their May issue.

Grown, crushed, loved & bottled all in Idaho!

p3images — Wed, 21 Oct 2009 19:16:43 +0000

There is no better time than during the harvest season to drive around the back roads of Southern Idaho. Everywhere you look there is someone moving, picking, pulling or stacking something as the golden light casts upon the hills behind them. Being on assignment at Cold Springs Winery in Hammett, Idaho granted me an even deeper appreciation for the art of wine making and the pure passion, patience and enjoyment that goes into making one’s wine. Yes, Idaho wine! You’d be surprised how much wine is being produced in Idaho these days. Here’s a site with a list: www.idahowines.org

Winemaker, Jamie Martin

Owner, Bing Ringert

Owner Bill Ringert

Last day on Jackson Lake for 2009 – Signal Mountain Lodge, Grand Teton National Park, Wyoming

p3images — Mon, 19 Oct 2009 19:23:04 +0000

After another successful season Signal Mountain Lodge closed this past Sunday. Everyone now has to patiently wait till next May to enjoy their famous Nachos and Margaritas. Like all closing weekends the lodge was full of happy, familiar faces. Saturday could not have been more beautiful! Of course we could not resist taking the boat out for one last ride of the season. It was absolutely one of the most beautiful afternoons I have ever spent on Jackson Lake!

view of Signal Mountain Lodge from the lake

calm, calm water

friends and family

headed back to the lodge before sunset

Kieran Gallagher, Director of Resort Operations for SML and Megan Gallagher, Marketing and Advertising for Powder Mountain Press

SML friends, past & present employees

view of leaving Grand Teton National Park on Sunday

Lots of smiles, On The Farm – Victor, Idaho

p3images — Wed, 16 Sep 2009 19:36:08 +0000

It was a fabulous evening and there were a lot of reasons for all of the smiles! Chef (and Mountain Guide) Eric Henderson and crew once again created a spectacular feast at Megan Warren’s Blue Flax Farm. On the Farm dinners celebrate Southeast Idaho’s collage of small family farms, it’s producers and the Greater Yellowstone community. This past weekend’s dinner featured food from Georgie Stanley’s, Snowdrift Farm. There was also grass fed beef from Dunn’s Ranch, Mountain Valley Mushrooms, vegetables & fruits from Cosmic Apple & Blue Flax Farm, whole milk from Paradise Springs, bagettes’s from Magic Bean Farm, eggs from Agate Acres and lots of Grand Teton Brewery’s Sweetgrass IPA, Dopplebock & root beer along with Cinder Wines being poured.

There is one more dinner left for the season on 9/25. Be sure to make reservations soon as I’m sure it will fill up quickly! It’s $65 a person or $110 for a couple.

Step off the Bridger Gondola and step into Couloir Restaurant, Jackson Hole Mountain Resort

p3images — Fri, 11 Sep 2009 20:03:05 +0000

Chef Wes Hamilton produces seasonal selections made with products from local vendors that are just as beautiful as the scenery that surrounds his kitchen. The menu at Couloir features dishes using free range and natural meats, sustainable fish, and seasonal fruits and vegetables from local farms.

Chef’s Table – Yes it’s right in the kitchen!

The Wildflower, The Lodge at Vail, A Rock Resort

p3images — Thu, 27 Aug 2009 16:19:07 +0000

Get ready, there are a lot of photos from dinner at The Wildflower. Everything was amazing! Even though the company and conversations were compelling, I just could not hold myself back from snapping away. Every plate that arrived to our table was just beautiful and the light from all of the garden view windows was just perfect. So… in between bites, sips & laughs I clicked away. I joked that I was going to call this post “Empty Plates” as you’ll see we devoured just about every morsel.

Enjoy!

Chef Rahm Fama’s Gnocchi with a Curry Butternut Squash sauce.

p3images — Mon, 24 Aug 2009 14:19:20 +0000