Posts Tagged ‘Sarasota editorial photography’

Another SRQ post! The April issue features, in addition to several Sarasota wedding photographers :-), the annual readers awards, “Best of SRQ Local.” A handful of other photographers and I were asked to capture voters with their picks – This is the first year SRQ has added this twist, and it was really fun to meet the local voters and hear about their favorite spots.

Here are the ones I shot…

Voter Frank Maggio with Wendy Gingerich and Valarie Wadsworth at Yume Sushi, first runner-up for Best Sushi:

Frank Maggio & friends at Yume

Phil Carey at Mozaic, contender for Best Wine Menu:

Phil Carey at Mozaic

Elsie Gilmore at Everything but the Girl, second runner-up for Best Place to Find a Gift, and Molly Klauber at Mediterraneo, second runner-up for Best Pasta:

Elsie Gilmore at Everything but the Girl & Molly Klauber at Mediterraneo

Voter Lisa Angely with Brett Blackburn, Austin Gobczynski and Tyler Angely at Caragiulos, which she voted for Best Family Restaurant:

Lisa Angely & friends & family at Caragiulos

Lastly, I voted for the Ringling Museum as Best Visitor Attraction, which got second runner-up behind Mote Marine Laboratory & Aquarium and the winner, Sarasota’s beaches. Cat Pennenga photographed me, along with my sister Dana and handsome little nephew, Ethan, by the Ca d’Zan:

photo by Cat Pennenga

Check out the other winners, contenders, and voters in the April 2011 issue of SRQ!

Ellie P. Campbell Photography on Facebook


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Heading to the Keys to shoot a wedding this weekend (congratulations, Molly & Lou!) 🙂 but wanted to quickly post that Edible Sarasota‘s summer 2010 issue is on newsstands now. (And visit them on Facebook.)

Once you get your copy, check out my article and photos on Dakin Dairy Farms:

Dakin Dairy Farms

and Sun Coast Organics home delivery service:

Sun Coast Organics

More on both of these to come. Pick up a copy at Whole Foods (where you can also get a jug of Dakin milk) and other locations.

Congratulations to the team at Edible Sarasota for another awesome issue! I’m very proud to be part of such a great magazine, mission, and group of people.

Have a good weekend!

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Yesterday, I posted about chocolate zucchini cupcakes. I needed a mini taster, so I looked no further than my living room, where our neighbor Danni was hanging out with my husband. Danni has nut allergies, so I made sure all items in the recipe were nut-free and gave him a cupcake to try. He couldn’t finish one (they are big and, like I said, dense), but he really liked it! And there was no look of “What the heck is in this?” on his face when he took his first bite.

Here he is:

Danni eating chocolate zucchini cupcakes

Have a great day! Maybe make some cupcakes. 🙂

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Gluten-Free Chocolate Zucchini CupcakesMy computer was in surgery this weekend due to a malfunctioning hard drive, so I had some time to bake. I am writing an article for the next issue of Mommy Magazine about gluten-free options for children, and this recipe for chocolate zucchini cupcakes from Heidi Swanson’s 101cookbooks.com seemed like a great fit for the article. I adjusted it a bit to make it gluten free and a little less sweet (although Heidi doesn’t oversweeten recipes).

Now, the word “zucchini” in a cupcake recipe might make your brow wrinkle in confusion – and possibly disgust – but don’t worry, these cupcakes do not taste like veggies. In fact, the zucchini keeps them moist… and adds a bit of chewy texture as well.

Of course, the main ingredients are:

Chocolate and zucchini

Here’s the recipe:

Gluten-Free Chocolate Zucchini Cupcakes, modified from Heidi Swanson’s 101cookbooks.com, which is adapted from Rebar: Modern Food Cookbook

Makes 12 muffin-sized cupcakes

  • 1 cup brown sugar
  • ¼ cup melted butter
  • ¾ cup vegetable oil (Heidi uses unrefined, scented, all-natural coconut oil – I would, too, but I didn’t have it)
  • 3 eggs
  • 1 tsp vanilla
  • ½ cup low-fat buttermilk
  • 2 cups grated zucchini
  • 1 cup chocolate chips (I used semi-sweet)
  • 2 cups oat flour (or spelt)
  • 1 cup cocoa, sifted
  • ½ tsp salt
  • 2 tsp baking soda
  • 1 tsp allspice
  • 1 ½ tsp cinnamon

Preheat the oven to 350 degrees F. Lightly grease a muffin pan, and line with muffin cups (I didn’t have muffin cups, so I just sifted some oat flour on the greased pan). In a medium bowl, mix together the sugar, butter, and oil. Beat in eggs one at a time until well incorporated. Stir in vanilla, buttermilk, zucchini, and chocolate chips.

In a separate bowl, mix together all of the dry ingredients. Add the liquid ingredients, and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 30-35 minutes. Cool on a wire rack. Heidi’s note: “Don’t overcook them, or you will lose all the moist goodness – You want them to look almost done in the oven; they will continue to cook for a few minutes after you pull them from the oven from the residual heat.”

Gluten-Free Chocolate Zucchini Cupcakes

EPC note: These are dense cupcakes and very, very chocolatey. As Heidi says, “the chocolate factor here is high.” If you want a cakey, flaky treat, this isn’t it. These are thick morsels of chocolate-chip-and-cocoa-powder yumminess, but be prepared with a glass of water.

Gluten-Free Chocolate Zucchini Cupcakes

I hope you enjoy them!

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I recently photographed Talia for her leather accessory product campaign. This photo doesn’t really have any use for her product line, but I just love her expression, the symmetry, the light…

Isn’t she lovely? (Now, of course, I have Stevie Wonder in my head.)


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I know I’ve already said this, but in working with Edible Sarasota, I’ve met some awesome people. It’s also led me to some experiences I would’ve never had otherwise…

When Tracy asked me if I could stop at Mote Marine to get some shots of their caviar, I was excited. I envisioned going to their laboratory and aquarium just off of St. Armands Circle, photographing caviar being placed into jars or on an elegant platter… Then I got an email with a video showcasing what I would be shooting (which I won’t share here) as well as the location – several miles out into the middle of nowhere (i.e., east of I-75) at their aquaculture park, where they raise Siberian sturgeon. Now I was envisioning a place reeking of fish insides (and out in the wilderness, far from the safe, child-friendly atmosphere of the dolphins and starfish of Mote’s aquarium). Eek. “What did I get myself into?!” I yelled aloud (really, I think I did – and I was alone). I was scared I wouldn’t be able to handle it. I don’t like the smell of fish, let alone their insides.

I wanted to do it anyway – experience something new. Worst that would happen is I’d pass out face first on the cold, hard floor. It’s happened to me before (hence the scar from 22 stitches on my chin). Although I would not want to repeat that escapade – especially with the risk to my camera! – I was hoping I’d end up somewhere in between my first vision of the shoot and the stretcher and stitching.

Thankfully, there was no passing out – I was captivated by the process from start (extraction…) to finish (jarring/canning:

Caviar jars and cans

And the aquaculture park itself is a welcoming facility dedicated to sustainable fish farming and research. As for my worries of the aroma… The caviar-harvesting room is kept at a chilly 30-ish degrees, and it has a faint fresh, salty scent. It’s also impeccably clean; I wasn’t allowed in the room before suiting up and scrubbing down as if I were going into surgery. So, phew!

Below are some photos from the shoot:

Mote Marine Caviar Harvesting

And here is a link to the article written by Lael Hazan in Edible Sarasota, in which she provides information on fish farming, the process of preparing, serving, and eating caviar, and where to find and eat Mote’s caviar in the Sarasota area, such as Libby’s, whose deviled eggs dish topped with the Mote caviar was featured on the cover of Edible Sarasota.

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So I recently discovered TasteSpotting.com, an amazing site for us food-and-photography lovers – with a tagline I love: “a community-driven visual potluck.” I’ve become obsessed with the site and want to make about 99% of the recipes on there (and of course take photos of the finished products). I submitted my oatmeal on a whim last night, convinced there was no way it would be selected, but…

Tastespotting - Oatmeal Recipe

😀  Wahoo! So excited to continue submitting recipes and photos and hope to be sharing more TasteSpotting posts in the near future! (BTW, it should be in the first few pages, but if not, just search for “oatmeal.”)

TasteSpotting - Oatmeal

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