I was sitting there looking forward, directly at the blank white canvas of the seat in front of me as I felt myself leaning more and more towards the window as the elbow of the man sitting next to me bumped me as he adjusted his seatbelt, turned the page of his book, well basically every time he moved. It made me begin to ponder about a can of sardines and that old saying. Since my body was already leaning towards the wall I decided to lean my head up against the window and before I knew it I was dosing off to sleep. I welcomed the peaceful thoughts as I rested and allowed my mind to think about something other than comparing this airplane to a tin can.
That squished feeling soon faded into a memory as I opened the door to this suite where I was staying at the Vail Plaza Hotel and I quickly allowed myself to settle into it’s pure luxury.
©Paulette Phlipot
©Paulette Phlipot
©Paulette Phlipot
When I awoke this morning I was overjoyed by the low clouds and moisture that had settled in overnight. My cup of coffee felt even warmer in my hands and tasted even richer as I held it tightly and quickly sifted and responded to the emails that were patiently waiting for me this morning. Several hours had passed and before I knew it is was time for me to head into town to photograph Idaho’s Bounty’s new farm Stand in Ketchum. The moisture in the air and the peaceful setting that Julie created made such a welcoming environment for me to settle into too. To share the enjoyment of my day I have posted a few photos for you to enjoy the day the way I did.
©Paulette Phlipot
©Paulette Phlipot
©Paulette Phlipot
- ©Paulette Phlipot
©Paulette Phlipot
©Paulette Phlipot
©Paulette Phlipot
It’s a great new magazine that promotes healthy and sustainable local living in the Tetons. The magazine is distributed in both Jackson Hole, Wyoming & Teton Valley, Idaho. A pdf of the entire magazine can also be viewed on the Teton Family Magazine website under Magazine. It is such a joy and honor to be photo editor of such a publication as this. I am so excited for our next issue!
Enjoy!
©Paulette Phlipot
©Paulette Phlipot
Jamón ibérico, Iberian ham, also called pata negra, is a type of cured ham produced only in Spain. I was introduced to this cured ham which sells for $270/pound when I was hired to photograph it at Cristina’s Restaurant in Sun Valley, Idaho. I usually don’t fuss with the food that I photograph very much. I like to capture the beauty that naturally comes out when someone first places it in front of my camera. You bet I did not move, touch or fuss with this very special ham when Cristina placed it on the table in front of me. This beautiful plate was quickly enjoyed by a table next to me as soon as I wrapped up the photoshoot.
It’s amazing that another year has gone by and it’s time for the annual Sawtooth Botanical Garden Tour again. With all the rain and recent sun I’m sure the gardens will as spectacular as ever. One thing I really appreciate about this tour is the combination of flower and vegetables garden that are chosen to be on the tour each year. Read about this year’s gardens in this week’s Idaho Mountain Express Newspaper.
© Paulette Phlipot
© Paulette Phlipot
© Paulette Phlipot
I was off to the Sawtooth Botanical Garden today to get some produce photos for a magazine story. I am fascinated by gardens, especially when I get to see what and how others choose to grow. So needless to say I loved my time in the peaceful gardens today. Above is one of the several new interpretative signs in the gardens. Yes, you may have noticed this is my photography on the Allotment Gardens sign.
Start looking for some new food photos featuring Terra Resort’s, Cascade Restaurant located in Teton Mountain Lodge & Spa. Here on LIVE WELL JACKSON HOLE is the Duck Confit, one of the many tasty creations I just recently photographed for their advertising. Chef Kevin Humphreys and I first worked together about two years ago as he had two recipes featured in A Taste of Wyoming: Favorite Recipes from the Cowboy State. Once again he was a complete joy to work with. With a smile on his face he just kept bringing one beautiful plate out after another and then well, just let me “play” as I call it. It was a bit saddening when the dessert came out because I knew our shoot was about to wrap up.
Be sure to check out their menu. I think you’ll find that Chef Kevin Humphreys has put together some remarkable combinations using local and regional ingredients.
©Paulette Phlipot
©Paulette Phlipot
©Paulette Phlipot
©Paulette Phlipot
BackCountry Bistro is now open for the season! Combine this beautiful food with the amazing backdrop of the Sawtooth mountains and ahhh… you may never want to go home. They are serving dinner Thursday – Sunday. Reservations are appreciated. Be sure to check out their new website: www.backcountrybistro.com
In honor of celebrating the first year of A Taste of Wyoming, by Pamela Sinclair I thought it was a perfect time to introduce you to Pam Sinclair and her great website. If you ever wondered how A Taste of Wyoming came about then this will hopefully help answer all those questions.
THE QUESTIONS BELOW ARE PULLED FROM PAMELA SINCLAIR’S SITE: www.pamsinclair.com
When was your book released? The book was released on April 1, 2008 and 7,500 copies were printed. Due to the book’s popularity, another 5,000 copies were printed before its first birthday!
How did you get the idea to do the book? I love to cook and collect cookbooks. So, when I went shopping for a Wyoming cookbook, I couldn’t find one that was dedicated solely to Wyoming, and that is when I conceived the idea to create a uniquely beautiful, user-friendly cookbook.
How long did it take you to do the book? From the conception of my idea to the date it was published – 2 1/2 years.
How did you find a publisher? I was lucky because there was a niche to be filled with a Wyoming cookbook like the one I envisioned. An acquaintance recommended I pitch my proposal to the publications director at Farcountry Press in Montana, so I did!
Where did you get the recipes for the book? I wanted to feature signature recipes from a variety of distinctive places around the state to create a collage of the different types of traditional and gourmet cuisine Wyoming has to offer. Initially, I wrote letters to chefs, innkeepers, and lodge owners to solicit recipes, and then I traveled around the state, pounding the pavement off and on for a year. Most everyone I invited to participate in the book said yes, to include a few popular politicians. I included several of my own signature recipes, too.
Are you a Wyoming native? No, I’m what the locals call an “outsider” because I have only lived in Wyoming for ten years. My husband (John) and I moved here for his job as a petroleum engineer. We expected to live here about two years, and then transfer to a city. However, after being here a couple of months, we knew this would be our home for as long as we live. I grew up in southwest Missouri and among several other places, I have lived in Chicago and San Francisco. Moving to the vast, open space in beautiful Wyoming was like discovering heaven on earth.
The photos in your book are beautiful! How did you find the photographer? Paulette Phlipot is an extraordinary photographer and working with her on the photo shoot was the most enjoyable aspect of doing the book. Paulette’s name was given to me by a chef with whom she worked in Jackson. Although it was the publisher’s decision, I highly recommended Paulette after I viewed her amazing portfolio and visited with her on the telephone. For more information about Paulette, visit her website at: http://p3images.com/main.php
For further questions and comments about A Taste of Wyoming, please feel free to contact the author Pamela Sinclair by email: pamsinclair@bresnan.net
Here’s one of the many great reviews that the book has received.
Midwest Book Review
Sometimes cookbooks can be as much fun to simply browse through as they are inspiringly instructive to prepare meals from. Such is the case for Pamela Sinclair’s compendium of Cowboy State recipes and Paulette Phlipot’s full page, full color photographs that comprise “A Taste Of Wyoming.” Of special note is the ‘Guidelines for Recipes’ which is for the benefit of the novice high altitude kitchen cook and baker. The recipes are organized into sections devoted to Breakfast & Brunch; Appetizers & Snacks; Salads & Sides; Soups & Stews; Main Courses; Desserts & Sweet Treats. The photography is as spectacular as the dishes are enticing. Contributed by some of the best chefs from some of the finest dining establishments Wyoming has to offer, the recipes range from Blue Ribbon Caramel Cinnamon Rolls; Pancetta-Wrapped Chicken Livers; Winter Root Vegetable Hash; and Blue Corn Tortilla Soup; to Bison Tenderloin with Blue Cheese Sauce; Roast Duck Breast with Apple and Sun-Dried Cranberry Chutney; Sea Scallops with Frizzled Spinach, Carrots, and Citrus Beurre Blanc; and Sour Cream Cherry Pie. “A Taste Of Wyoming” is a truly elegant, gourmet quality, kitchen cook friendly, culinary collection that would grace any personal, professional, or community library cookbook collection.
