Tag Archives: food

Salt Box Cookies


Living in New York you make friends with the most talented people in a variety of fields. Our friend Jared has a talent for making cookies. Those perfect, warm, soft, crispy on the outside, gooey on the inside, addictive chocolate chip cookies that take you back to your childhood of sweet innocence. I will never say no to a fresh baked treat, but one of the reasons Jared’s is so good is that pinch of textured salt that balances the sugar. The last time he sent me a batch not only did I over-eat them for dessert, I had one for breakfast every day for five days. So that happened.

The cookies were in such demand that Jared decided to make it a business, Salt Box Cookies. The business of freshly baked cookies, handmade in Brooklyn using the highest quality, all-natural ingredients and delivered right away through Uber Rush in NYC or shipped overnight out of state. So now, it’s like being able to call up mom or dad and say, “Hey! Make me some cookies!” and just like that, a fresh batch arrives and the sugar rush commences.

Considering the holidays coming up, this is a really easy way to send a homemade gift to friends, family, work colleagues, or bring fresh baked cookies to a party that I promise will be a hit. Honestly, after you have Salt Box Cookies you can never by packaged store-bought again. 

… and hey, you might recognize the photography and cinemagraphs on SaltBoxCookies.com, we did it in exchange for a lifetime supply of cookies. I think we came out on top in this deal.

Now, who wants a treat?

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Le Bristol Hotel


A child of the 90s I grew up with this fantasy of Paris I found in movies. The hotel suite that perfectly frames the Eiffel Tower in its windows, bouquets of flowers and white walled gardens where fluffy white cats come to lay in the sun before evenings in little chic black dresses and dinners where each course comes with a wine pairing. I found that glamorous Paris I so long ago dreamed about at Le Bristol Hotel.

I have been lucky enough to find myself in Paris quite often, and from time to time I can be caught in a daydream of what it would be like to live in this city that captures my soul. When I come to Paris I mostly just take my camera and walk. Walk for days. It never gets old to me, I never run out of things to photograph or be inspired by. Never, not even when I stayed in the most lovely apartment, have I desired to “stay in”… that is until I stayed at the Le Bristol. Already as I write this at Charles De Gaulle airport the memory of our suite feels more like lying half awake in a garden day dreaming all afternoon.

There is not a single detail of this hotel, which opened in 1925 in the heart of Paris’s fashion district, that isn’t wonderfully glamorous and idyllically French. From the dazzling array of chandeliers to the 18th century Toile de Jouy decor, it is unapologetically luxurious. It’s no wonder it attracts the stylish clientele to match from movie stars to entertainers and (to my pleasure) fashion photographers. It even had a place in Woody Allen’s movie Midnight in Paris.

During World War II the Hotel Le Bristol became the American Embassy and even harbored a Jewish architect who would later design the stunning glass and wrought-iron elevator I described as what it must feel like to travel inside a diamond

Of course they have a beautiful spa, wonderfully opulent bars and restaurants tucked here and there around the hotel corridors, but it was what we discovered on the 6th floor that really took our breath away. A pool designed in the likeness of a large sailboat as imagined by Professor Pinnau, who most notably designed the yachts for the Onassis family, wrapped in walls of windows with sweeping views of Paris and most beautifully, Sacre Coeur. While the pool was a popular spot in the afternoons, it was early in the morning alone with the sunrise I found it to be one of the most peaceful places in Paris.

But perhaps the most surprising feature of this incredible hotel are the two fluffy white cats that live amongst the marble and roses. There is nothing more charming than having afternoon tea in the hotel’s garden with company of a furry little friend at your feet.

90 years after her opening here she stands, a lovely as ever….

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A Cointreau Summer


 Recently we shot a cinemagraph series for Cointreau, an orange-flavored liqueur produced in Saint-Barthélemy-d’Anjou, France, which brought in a flurry of butterflies and easy summer cocktail recipes into the studio. Light, simple and delicious I found them to be the perfect charming drink to serve your guests and friends this summer holiday weekend without finding yourself spending too much time crafting a cocktail. 


– 2 oz Cointreau

– 1 oz  fresh lime juice

– 4 oz club soda

Pour Cointreau and fresh lime juice into a glass and add ice. Top with Club soda and stir. Garnish with a lime and orange zest. 


{styled by Kelly Framel || model by Karolina Wallce || Hair by Casey Geren || Makeup by Porsche Cooper || Manicure by Angel Williams }

More entertaining ideas and inspiration here

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“This is not a Dinner”


I recently found myself with this incredible opportunity to go to Spain and spend two days “decoding Dom Pérignon“. With the Chef de Cave Richard Geoffroy and culinary mastermind Ferran Adrià, we were to have the gustatory experience of a lifetime joining them as brought back elBulli’s most famous “snacks” that took the global gastronomy world by storm. What Dom Pérignon was hoping to achieve through this solo tasting and minimallistic experience was a study into the four facets of their newly released 2005 vintage which are: Minerality, Intensity, Seamlessness and Harmony. Ferran built the entire menu around these four themes, making the wine the centre or “sun” and the snacks like orbiting planets orbiting around it.

We were seated at a mirrored table in a dark room, no utensils. Waiters dressed in black delivered the first wave of snacks based around Minerality. The experience would be broken up into four chapters based on the characteristics of the champagne. With each snack would come instructions, “eat this all in one bite.”, “eat this in two bites and drink this in-between.” It was insane. Things were surprisingly sweet when it looked salty, weightless when it looked dense. Everything you think you know about food you had to throw out the window.

I had parmesan ice cream, deconstructed olives, crunchy raviolis made form a seaweed shell with a lemon filling. This was not at all what I would think of when I think of ravioli but that’s precisely what Ferran loves to ask: What makes ravioli, ravioli? Because it’s made of pasta or because it’s a pocket filled? 

After the first chapter was completed the room (or, what I thought was a room) changed suddenly as the walls began to move and open up towards the sky high ceiling, revealing the other tables of guests. The lighting changed from a sharp contrast to a warm soft glow following a change in music changing the entire mood for the participates. Then, just as with Farran’s approach to food, my whole experience changed. 

The experience went well beyond the the thrill of being one of the first people to try a new Dom Pérignon Vintage. It taught me to think about creativity in a different way than just what is. How can you take something we all know and try to understand it more? How can you think one way and then teach yourself to think it again totally differently. The slogan for the elBulli Foundation is “Feed Creativity”… he did that and I can’t wait to see what they do next. 

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-Mimetic peanuts

-Hibiscus and peanut palet

-Walnut catanias

-Yoghurt pistachulines

-Beetroot and yoghurt meringue / profiterole

-Mango croquant leaf and marigold

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