Wow, September was a whirlwind of a month…will you forgive me for my lack of posts the last three weeks?
Mike and I are heading out west tomorrow! I can almost smell the coast and taste the seafood. I am excited to say that I’m lucky enough be attending a food photography workshop in Seattle with food writer, stylist and photographer, Aran Goyoaga and food and lifestyle photographer, Luisa Brimble. Their work is absolutely gorgeous & their use of light is inspiring. I can’t wait to meet them, listen to their insight and visit Seattle, a new city for both Mike and me. After the workshop is over, we’re sneaking down to Oregon for a couple days to explore wine country. We went there for our honeymoon 4 years ago and we’ve been so excited to go back.
One of our favorite things to do before we travel is talk about what types of food we are going to eat and what restaurants we’re going to try. For this trip, I’m really excited for the oysters. West coast oysters and I have been having a love affair for years (don’t tell Mike). We decided to shuck a few so I could post a shoot before we leave. I’ve included a very simple mignonette recipe that pairs really well with oysters on the half shell. Don’t forget the lemon!
If you have any Seattle recommendations, definitely let me know!
OYSTERS ON THE HALF SHELL WITH A CLASSIC MIGNONETTE
1/4 cup red wine vinegar
1.5 tablespoons shallot, minced
Fresh black pepper, to taste
Fresh lemon juice
1. Mix all ingredients together in a small bowl
2. Drizzle over shucked oysters.
3. Add lemon, as desired.
All images © Regan Baroni 2014.