Tim Walker Adds Magic to Scarlett Johansson’s New Ads for Moet & Chandon Champagne

Sometimes there is in advertising a perfect match of talent and image.  One such creation was grouping the beautiful Marilyn Monroe with Chanel's No. 5 perfume.

Another such match has been created by Moet and Chandon when they asked Britain’s leading fashion photographer Tim Walker to shoot Scarlett Johansson on location at their stunning 19^th century French estate in Epernay. Designed for both print and film, every image is a glimpse into the elegant yet playful soul of champagne. 

And who better to catch that unique combination than the gifted photographer Tim Walker.  As a child he delighted in the worlds of C.S. Lewis and T.H. White. After working with such artistic legends as Richard Avedon, he shot his first Vogue fashion photos by the time he was just 25 years old.  

His now legendary photographs always seem to capture a suspended moment in time, each with an epic sense of beauty wrapped in both the past and the present.

His elaborate sets and historical locations delicately balance with his choice of items from the everyday. Stunning image after stunning image merge both the fascinating with the uniquely fashionable.

So many thanks to Moet & Chandon for such a blend of skill and creativity – how like their own champagne. With such a flair for originality, it’s no wonder that Moet & Chandon is the official champagne of the 83rd Oscars. One can only hope they invite Tim Walker to attend and ask him to bring his camera all the way to the Red Carpet!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Cheeseheads Unite as the Green Bay Packers Get Ready for the Super Bowl!

Yes, it s true the Green Bay Packers are going to the Super Bowl! The last time they won the title rings was way back in 1996 at Super Bowl XXXI. It's more than time to go again - this time south to Dallas.

So get ready for some grind iron fun and half-time snacks as we all wait for the opening toss. It's going to be a great game. Just don t forget to wear your cheesehead.

Never heard of a cheesehead? Well, this unique attire is as much a part of the Packer's proud legacy as Vince Lombardi and Brett Favre. And it all began with an insult and a devoted fan who just wasn't going to take the anti-cheese anti-team jeers for another year.

During the 1980s Illinois football and baseball fans had a habit of yelling "CHEESEHEADS!" at any sports team from Wisconsin.

As Wisconsin had long made some of America's greatest cheese, they did not look favorably on the negative cat calling. By 1987 Ralph Bruno had had enough.

Bruno carved a yellow piece of foam into a cheese wedge shape and defiantly wore it on his head to the next game. There the center-fielder Rick Manning saw it and the rest, as they say, is history.

Bruno went on to found Foamation, Inc. in St Francis Wisconsin (where else would the company be but Wisconsin?). That is where the hat (yes, it has been legally declared a 'hat') is still crafted along with all things foam and cheese.

If you want to be part of this great Packer heritage and be an official cheesehead come February 6th, you will need to order right away as currently the company is supplying 'hats' to all 50 states and 30 foreign nations! Now that's fan support!

But if you still feel wearing a cheesehead in your non-Wisconsin neighborhood might be viewed as well, a little 'cheesy', you can always support the team by serving appetizers that highlight Wisconsin cheese on game day. Trega Cheese is one sure winner. Your culinary choices will be nearly endless. Be assured your guests will love every bite as they cheer on the Green Bay Packers and you'll score a big party touchdown!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Shackleton’s Newly Discovered Scottish Whisky Found in Antarctica

Matching the recently recovered 185 year old cases of Veuve Clicquot Champagne from the Baltic Sea are three crates of whisky found beneath the floorboards of Ernest Shackleton’s Antarctic hut.

This famed arctic explorer, who earned everlasting fame because he brought all his stranded men safely home, apparently enjoyed a wee sip of Scotland’s best when icy winds blew.

First discovered in 2006, the Antarctic Heritage Trust, which oversees and monitors historic South Pole sites, chose to wait and remove the bottles only when the proper archeology tools became available. 

In November of last year the bottles, still wrapped in insulating straw, were carefully transferred to the nearest museum in Christchurch, New Zealand. 

Slowly ever so slowly the staff there have been defrosting the bottles. The curators are getting excited as they can now hear some of the golden liquid moving within the bottles.

And who created this long-lasting whisky? Why now Charles McKinlay & Company, presently owned by Whyte & Mackay of Glasgow. And here’s where the fun begins.

Richard Paterson, the master blender at Whyte & Mackay, is hoping that the 100 plus year old whisky can be recreated once a sample of this amazing beverage is evaluated.

When reproduced the blend will be made available to the public for purchase.  

Just imagine enjoying the warmth of a whisky that once cheered one of the twentieth century’s most courageous leaders though storm and trials.  That’s not just “liquid courage”, it’s literally a taste of time.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

The Six Top Food Trends for 2011

The times they "are a' changing" to quote the song.  Here are some of the new culinary trends that are emerging as home cooks adjust to the currents now flowing through the American economic scene.

TREND #1: Food Enthusiasts Choose to Embrace a Healthy Lifestyle

In the past a particular body image has been promoted by fashion.  There was often one type of body shape that was desired and achieving it meant one was ‘healthy’ and socially accepted. 

Today we know better.  Our bodies come in all shapes and sizes. A healthy lifestyle is more important than a magical waistline number or a fixed dress size. Modern diners understand that their life quality includes informed food choices, exercise and an integrated inclusive life style.

TREND #2: Consumers Want to Know All the Facts

Learning how to make healthy food decisions has never been easier.  There are literally thousands of mobile phone apps that allow both the diner and the food shopper to make the right choices.

In addition, nearly every commercial product available has extensive nutritional labeling. Its just a matter of taking the time to read the labels and select what's truly best for your family.

TREND #3: Local Fresh Food Vendors Become a Weekly Destination

There’s a reason that Europeans shop weekly (and sometimes daily) at their neighborhood butcher, baker and cheese shop.  The food purchased there is fresher and very often provides the best health value. 

Americans are now starting to rediscover their own local fresh food vendors and finding it’s fun to meet the people who actual produce their food.  And yes, there is a world of difference between commercially canned green beans and beans fresh from a garden.  Give it a try - you will be amazed.    

TREND #4: Creative Cooks Rediscover the Home Kitchen

With budgets tight but still with a desire to enjoy gourmet cuisine, many people are returning to the near forgotten art of skilled home cooking.  As a result, several major sub-trends are currently emerging.

Culinary stores are experiencing a surge in sales as home cooks are buying upscale culinary tools. Whether it’s a Global knife or a KitchenAid mixer, this year’s new cooks are seeking the tools that will make their kitchen efforts easy and fun. 

Many of the new cookbooks that are appearing in bookstores are focused on sharing basic cooking skills with beginners.  How-to-cook books are often replacing what-to-cook books on bookstore shelves.Culinary classes are often quite crowded as both men and women are getting back to basics to save both health and dollars.

Last but not least, are men finding that they can enjoy cooking as much as women (and do it as well).  Given the economy, many men are not working full time and cooking is one way to still feel creative and be able to share with their family.  

TREND #5: Cozy Comfort Food Goes Main Stream

As many people struggle with a strained family budget, there is also a longing to return to the comfort of former days when we were small and our parents took care of us.  One trend that equals the gourmet-cook-at-home trend in size is the comfort-food trend. From pies to casseroles, the past is suddenly new again and very popular.

TREND #6: Small Mini Dishes and Sample Tasting Gain Party Popularity

The hottest party style this year will be tasting parties offering a variety of small dish portions.  Shots of soup served with mini loaves of bread are already appearing in leading restaurants and should soon be a home host favorite.

Enjoy!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2010

Anger Is Not a Culinary Ingredient

Everyone has stopped and paused as we all consider the tragedy and waste of the Tucson shootings. Such sad events should make us all evaluate the role of violence and hate language within our culture.  

One place to look for guidance in such troubling times is among the great works of literature.  Yet even these treasured texts can be threatened by those who want to restrict a free flow of ideas.

Craft artist Carolyn Forsman has created a wonderful bracelet that features the covers of books that some sad individuals have sought to ban. One bracelet link proudly even declares "I read banned books".  

Free speech manners greatly.  These great writers have dedicated their lives to saying clearly what is of value to be said. But they say it with words that share meaning, not phrases of random hate or casual labels that can make us all fellow casualties of fear.

Those of us who have had the privilege to know and work with great chefs understand as they do that anger and rage have no place in any professional setting. These top chefs are direct and clear (and fair) in what they say.

There are two reasons that these masters of cuisine conduct themselves in such a manner. First, creativity (in or out of the kitchen) doesn't happen in a negative environment.  And second, the supportive staff that surrounds these leading chefs won't work in an atmosphere that is not positive and creative. In short, they will leave because abuse (verbal or physical) is not a management style appropriate for sucessful kitchens (or aspiring politicians).

Perhaps we too need to consider leaving - leaving behind words of hate and fear and remember what all great writers (and chefs) seek to share: that, yes, there are problems, but they are best solved through our mutual effort and understanding, not by an anger that isolates and divides.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2010