Photo/Styling/Administrative Internship
12-18 hours / week (approximately 6 hours / 3 days a week)
availability on weekends a plus but not a necessity
Duties include : administrative work, PR projects, preparing materials for the website, photo assisting, online research, prop styling – exposure to all facets of the business (you will learn tons!)
Some in-office and out-of-office time
Kitchen Assistants/Recipe Testing/Food Styling
Weekend flexibility
12-18 hours, breakdown may vary depending on event schedule
Duties Include: Food sourcing, Food prep, research, on site-production
Styling/Production
Weekend availability
This internship will include production, styling and serving at our weekend events
Experience with food, styling and a good aesthetic are a plus
Requirements:
Interested in photography, food styling + event production
Strong communicator
Reliable
Super organized
Design sense
To apply: Email info@sunday-suppers.com with the subject line “Internship” Attach a resume and tell me why you’d be a good fit for the position. Please specify which position you are interested in as well as your availability.
We are so very excited to offer this upcoming event with our friend and much admired colleague Béa Peltre . Many of you know Bea from her incredible food blog and recent book (which has been a smashing success!)
Béa will be a Guest at our Loft for the weekend of June 23 and 24, and we are truly honored to have her. Bea will be teaching a full day styling workshop on Saturday followed by a Sunday Supper (class + dinner) on June 24.
Saturday, June 23 :: A full day Styling + Photo Workshop with Béa (famed author of La Tartine Gourmande) at our Sunday Supper loft In Williamsburg, Brooklyn.
The class will begin at the market – as Béa will walk you through the season’s best ingredients. The produce will then be brought back to the loft for a full day workshop with Béa. In this workshop, you will prepare, prop and style food for the camera, learning how to best use natural light to create photographs that reflect your own style. Béa will guide you to understand the composition details to keep in mind to create a good photograph.
Details:
One Day Styling Workshop
10am – 5pm
Class will meet at the Union Square Farmer’s Market at 10am
Cost $350 includes materials, produce at the market and lunch
Tickets Available Here
What to Bring:
Your Camera (digital SLR preferred)
A Notepad
**Optional items:
Laptop
Card reader
Tripod
Any linens or favorite styling pieces you would like to use in your photos (some props will be provided)
Sunday Supper :: June 24
Béa will be teaching a Sunday Supper, the class will cook alongside Béa. Per her guidance a small group of students will prepare a 3 course meal. Class is followed by a seated dinner. For Menu Details and Tickets click here.
About Bea:
Béatrice Peltre grew up in rural France within a family with a true love for homegrown foods. She is a fond observer of the beauty found in life, nature and the natural shapes of food. Her work witnesses her attachment and interest in art under all forms, as shown in her award-winning food blog LaTartineGourmande.com. Beatrice works as a freelance food writer, food stylist and photographer from her home studio in Boston where she lives with her husband and daughter Lulu. Her work has appeared in such places as the Martha Stewart Show, Saveur, Food and Wine, the New York Times Diner’s Journal, the Washington Post, The Chicago Tribune, the Wall Street Journal, the Huffington Post and the Boston Globe, as well as in other books, and international and online publications. She is the author of the book “La Tartine Gourmande: Recipes for an Inspired Life” (Roost Books, Feb 2012).
The Perfect Roast Chicken and sides: braised purple cabbage, crispy cauliflower. The chicken was served on a bed of ramps tomatoes oil cured black olives and lemons. I’m a big fan of the perfect bite- taking little morsels from each dish…and making perfect flavor mixes. This my friends, is the perfect meal to do just that. It’s beautiful on the plate and just as tasty.
The trick to the perfect roast chicken ? Lots of butter under the skin, herbs and flavoring inside the cavity. We roasted these for an hour on the nose at 450 (and until the thermometer reads 168 when inserted into the thigh). Attached are the detailed recipes.
The communal chicken prepping was one of my favorite ss moments, so fun.
It’s a mouthful – but it was a big hit at our supper 2 weeks ago. Blueberry soda (recipe below) a wonderfully creamy and tangy cheese: La Tur and these amazing crackers Christine turned us onto from Trader Joe’s.
For the tabletop – we wanted to keep things simple and celebrate the colors of Christine’s beautiful menu. We set the table with bistro napkins + dishware – and added a pickled gift per setting.
Click the recipe card below for details on how to make our pickled cabbage at home.
We had our first Sunday Supper this weekend in the new studio – it was a blast. We had an amazing group of guests, a beautiful 80 degree day and of course a wonderful meal. I’ll be posting decor, flowers and recipes all week. Here’s a bit of a look into our new kitchen and the first class. Hope you’ll join us soon.
Sunday Suppers are back, in full effect.We are hosting private events, new classes and a few more exciting announcements coming soon.
For info on all our new classes click here – sign up for our mailing list here – and purchase tix to our next class here (only a few spots left).
Christine Buckley is a new addition to our crew at Sunday Suppers. She will be teaching many of our upcoming classes at the new space. And Christine makes the most delicious food – she came by and made this lunch the other day. I couldn’t believe it -
Asparagus Sformato – similar to a fritatta – but fluffier and creamier served with a delicious fondata. And pan con tomate ? total new discovery for me- simply rub garlic and tomato on crispy bread, omy. you must try these.Recipes attached.
Sunday Suppers is looking for interns !
Location:
Sunday Suppers Studio, Williamsburg Brooklyn
Positions:
Photo/Styling/Administrative Internship
12-18 hours / week (approximately 6 hours / 3 days a week)
availability on weekends a plus but not a necessity
Duties include : administrative work, PR projects, preparing materials for the website, photo assisting, online research, prop styling – exposure to all facets of [...]
We are so very excited to offer this upcoming event with our friend and much admired colleague Béa Peltre . Many of you know Bea from her incredible food blog and recent book (which has been a smashing success!)
Béa will be a Guest at our Loft for the weekend of June 23 and 24, and [...]
[ June 23, 2012; ] One Day Photo + Styling Workshop
Instructor :: Béa Peltre (famed author of La Tartine Gourmande)
In this workshop, you will prepare, prop and style food for the camera.
***SOLD OUT****
[ June 24, 2012; ] Verrines of fresh crab, apple, and avocado with ginger and lime
Pea risotto with grilled prosciutto and basil oil
Blanch manger with berries (fruits rouges)
Tickets available Here
1 whole chicken
2 1/2 C. yellow cherry tomatoes, halved
1/4 C oil-cured olives
1 bunch ramps
1/2 head garlic, smashed & skins removed
1 tsp each chopped fresh thyme, rosemary, oregano plus whole sprigs for vegetables
1 lemon, thinly sliced
1 stick butter
2 T olive oil
oven at 450
pull your chicken out of your refrigerator one hour prior to roasting.
insert a pad of butter & a garlic clove under the skin at each breast & leg. in thecavity of the chicken put the remaining garlic cloves, the remaining lemon slices, sprigs of herbs.
season the bird with salt & pepper and rub the chopped herbs over the skin.
put your bird in the oven to roast for about an hour, until the juices run clear from the thigh when pricked or a thermometer reads 168.
combine the ramps, halved tomatoes and olives in a baking dish. toss with olive oil & sprigs of fresh herbs. when the chicken has a half hour to go, put your vegetables in the oven to roast. before serving combine the chicken drippings & the vegetables, toss to coat.
crispy cauliflower:
1/2 head green cauliflower
1 T chopped parsley
zest of 1 lemon
3 T olive oil
break the cauliflower into medium florets, slice lengthwise 1/3 in thick. heat the olive oil over medium heat in a saute pan.
brown both sides of the cauliflower, transfer to a paper towel and season with salt. serve with chopped parsley & lemon zest.
buttery red cabbage:
serves 3
1/2 head red cabbage sliced into ribbons
4 T butter
1 c. white wine
2 T white wine vinegar
salt to taste
combine butter, white wine, WWV in a sauce pan, when melted and simmering add cabbage. cover and keep on low for 30 minutes, stirring occasionally until tender.
1 head cabbage
1/2 c. sugar
10 c. vinegar (use white wine or rice wine or champagne vin)
2 T salt
i like to do some spices:
1 T coriander
6 whole cloves
1 t red pepper flake
1 T mustard seeds
2 bay leaves
thinly slice cabbage, toss with 2 T salt in a bowl.
bring to boil vinegar, sugar, and spices.
pour over cabbage, can!
We had our first Sunday Supper this weekend in the new studio – it was a blast. We had an amazing group of guests, a beautiful 80 degree day and of course a wonderful meal. I’ll be posting decor, flowers and recipes all week. Here’s a bit of a look into our new kitchen and [...]
asparagus sformato
makes 4 mini loaves using a 6 x 3.5 x 2 inch pan
2 bunches fresh asparagus (the thinner the better)
kosher salt
maldon salt
1/2 t freshly ground nutmeg, or to taste
1/4 cup grated pargmigiano
2 eggs and 2 yolks
1 stick unsalted butter
1/4 cup panko
1/2 teaspoon freshly grated nutmeg
2 c. bechamel
3 T butter
4 T all-purpose flour
2 cups hot milk
set the oven to 400.
melt 3 T butter in a saucepan, add panko and toast until golden brown. butter your baking dishes and coat with the toasted bread crumbs.
put a pot of salted water on the stove to boil for the asparagus.
make the bechamel:
3 T butter
4 T all-purpose flour
2 cups hot milk
melt the butter in a heavy bottom saucepan over medium-low flame. add the flour, mixing constantly to cook out the flour flavor without browning the flour, 3 minutes.
heat the milk in a sauce-pot, gradually add the hot milk to the flour mixture, whisking constantly until completely incorporated. stir with a wooden spoon at a simmer until the bechamel coats the back of the spoon like heavy cream. cover with plastic wrap, set-aside.
set up a bowl of ice water.
prepare the asparagus by trimming the tough ends & discarding – the stalk should naturally snap where the tender asparagus meats the tough ends.
blanch the spears until just tender, about 1 minute. shock in ice water.
cut the cooled asparagus to fit your baking dish, set aside. place the remaining stalks in a food processor, puree until finely minced.
In a mixing bowl, combine the pureed asparagus, the bechamel, salt, nutmeg, parm, eggs and yolks. Stir until thoroughly combined.
distribute the asparagus mixture evenly among your baking dishes. fill a baking pan with hot water, place your asparagus filled baking dishes into the pan so that they’re standing in the hot water. lay the reserved asparagus stalks lengthwise in the top of the baking dishes. put the pan in the oven, bake for about 40 minutes until the top is lightly browned & a tester comes out clean.
let the sformato cool in the pan briefly before removing with an off-set spatula. serve immediately with fondanta and pan con tomate.
fondanta
4 ounces fontina cheese
6 ounces heavy cream
Freshly ground black pepper
mix the cheese & cream in a saucepan until melted & completely combined.
garnish with freshly ground black pepper
pan con tomate
ciabatta bread
olive oil
ripe red tomato
2 garlic cloves
maldon salt
cracked black pepper
slice the bread 1/3 in. thick and brush generously with olive oil. toast in the oven under the broiler until golden brown & crisp.
halve the garlic cloves and the tomato, gently rub each slice from crust to crust, first with the garlic & then with the tomato.
season with maldon & pepper.
