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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The Edible Sarasota launch party was a great success last night. The team put together a fun, tasty event with about 200 people packed outside Whole Foods, munching on yummy drinks and treats from awesome vendors, such as Rosa Fiorelli Winery, Mi Pueblo‘s new vegan and organic menu, Libby’s Cafe + Bar – who served their deviled eggs with Mote Marine American Sturgeon Caviar, the dish featured on the cover of Edible Sarasota, and of course Whole Foods.

Jazz Juvenocracy served as the music for the event – and they are incredible. A group of six kids all around the age of 15, they sounded like a well-seasoned professional jazz band – and they are. They were invited to play at the world-famous Montreux Jazz Festival in Switzerland July 2-17, 2010 (tax-deductible donations for their plane fare can be made on their home page). In the raffle, Alex from the band won my gift certificate for a free photo session, and he generously donated his win to his band. I couldn’t be happier with the winner(s), and I can’t wait to photograph this awesome bunch.

What also made the launch party a big night for me is that I put together my first vendor display for my business! I actually lost sleep over this, and while it might not seem like a big deal – and isn’t, really – I stress over things like this. What kind of pens do I put for the sign-up sheet? Will my 20×30 frame tip over and hit someone? Will anybody even be interested in my photography? I’m happy to say that there were no injuries, no ink issues. While it was an event  focused on food – people were there to celebrate the launch of a magazine that’s all about food (duh), and every other vendor offered edible goodies – I met great people, ran into some I hadn’t seen in a while, and was there to support the magazine (and the individuals behind it) that I’m really proud to be part of. And I’m pleased to say that I’m now much less scared to have a booth at a future event. I can do it. Phew.

Here’s my little corner:

Edible Sarasota launch party display

Edible Sarasota launch party display

And a few of the overall party setup…

Some veggies from local farmers to help decorate the scene:

Edible Sarasota launch party

Magazines on display:

Edible Sarasota launch party

Wines from Rosa Fiorelli Winery (my vendor neighbor!):

Edible Sarasota launch party

Heavenly Cupcakes‘ delicious display (I might have gotten a sugar-induced headache from eating too many of these…):

Edible Sarasota launch party

And the poster of my Edible Sarasota feature:

Edible Sarasota launch party

Thank you to Tracy, Tina, John, Matt, and everyone else with Edible Sarasota for including me in your awesome endeavor. 🙂 And thanks to Nikki for connecting me with Tracy and for the support yesterday (and every day). I know I haven’t just won an Oscar, but thank you also to my family for the help – and for coming to celebrate! – and to Angie for lending me the very needed tabletop easels!

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I am very excited. 😀 See? The new magazine Edible Sarasota has officially launched, and we’re celebrating with a party tonight. A friend of mine, Nikki, who works as the marketing director for our local Whole Foods, generously thought of me when, back in September, she met with Tracy, the editor of the magazine. I had just ended an over-four-year tenure at another local magazine, and the thought did flash through my mind that I might not be ready to jump right back into working in the print publishing world. Talking with Tracy, getting to know her a bit, and hearing what Edible Sarasota was going to be about quickly squashed any concerns I had… I knew I had to be part of it.

After meeting with Tracy and realizing that we could easily work together, we discussed which piece I would write and photograph. I was psyched to get going on a new writing endeavor. I would be researching and interviewing people about school gardens – the history of school gardens in the U.S., their benefits when implemented into school curriculum, and their presence in our local community. Working with local teacher John Freeman on this project was a blast – he is full of energy and so pumped to be spearheading Sarasota’s Gocio Elementary School’s garden. I also spoke with Home Depot’s Mark Campbell about their generous donation to Gocio’s garden and met with John’s entire 4th grade class to photograph them working in the “garden” (it was then a plot of rock-hard dirt). The enthusiasm the kids had for this project was infectious. I can’t wait to go back to Gocio for a harvest to see how excited the kids are when they can actually eat what they grew. 🙂

Look at how happy this student is, and she’s just digging dirt!

Gocio student

I am so thrilled that Tracy asked me to work with them – I love that I can combine my educational and career background as a writer with my passion and career future as a photographer, all while working with the amazingly talented, fun, and inspiring people that make up Edible Sarasota. Looking forward to celebrating the launch tonight!

A few photos from Gocio are below, and a PDF of the full article is available here: Edible Sarasota – Fresh Carrots and Dirty Fingernails.

I’ll share the two other shoots I did for the inaugural issue in another post.


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