2016 fall editorial: the art of food

We hope you enjoyed our little Halloween post yesterday and are ready to head back into our fall editorial shoot at Conestoga Ranch with an amazing team of No. UT creatives, Photographed by BreAnne Weston.

Today we are focusing on the food that created art! Food styling + design all came from Nikkol at Refine, Vince at Conestoga’s on ranch restaurant delivered simple food elegantly crafted and traditional to available catering options, and The Graceful Baker delivered us this simple dark naked cake to finish off the celebration!

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Nikkol provided the kind of elements we have come to expect from her as a designer + stylist, the perfect compilation for this shoot. Most elements came from private collections and she styled fresh figs + honeycomb along with her table setting in just the right kind of way for a small intimate country mountain dinner of a celebratory kind. It’s the kind of table magic happens at, memories are made around, and people do not desire to get up and leave.

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The first course served by the chef at the campfire grill was locally sourced and featured a Bear Lake mainstay, fresh raspberries.

Garden City Salad – arugula, fresh raspberries, honeycomb, sunflower seeds, raspberry vinaigtrette. The use of organic baby arugula gives you a mild peppery taste which pairs well with sweet fresh raspberries and the acidity of the raspberry vinaigrette.  The use of local slide ridge honeycomb adds to the sweetness of the salad.  The organic sunflower seeds contribute to the healthy characteristics of this salad while adding a nice crunchy texture.

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American Wagyu Striploin, Seared Brussel Sprouts, Herbed Potato Cake, Worcestershire Cream.

This plate is one of my favorite.  Bear lake American Wagyu Beef which is locally produced, seasoned with a generous  amount of cracked peppercorns and cherry wood smoked salt, seared to a light medium-rare and rested atop a herb and garlic filled fluffy potato cake served with seared Brussel sprouts that have been seasoned with fresh lemon, kosher salt, and black pepper.  Then lightly covered with a rich and creamy sauce of reduced gluten free Worcestershire and heavy cream then garnished with a sprig of fresh baby thyme.

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Molten Belgian Chocolate Cake – Made to order melt in your mouth Callebaut  chocolate cake with hot Molten center served with vanilla bean ice cream and fresh seasonal berries.

The goal of campfire grill is to use the best available ingredients, local when possible,  to produce modern classics that will make your dining experience memorable, perfect for a glamping ranch wedding!

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This simple cake offers up all the tones of rich dark chocolate cake, visible + vulnerable and what they have adequately termed “naked”. The layers off center from one another gives us another simple pleasure and that soft layer of frosting is just the right contrast to make it all relevant. Topped with beautiful blooms from Dahlia Events & Floral, the cake ends the evenings celebratory dinner on a sweet note.

Stay tuned the rest of the week for a closer look at the shoot jewelry + floral + more!