Would you believe this photo was taken with an iPhone?

Camera phone photography was just one of the topics of this year’s Food Blog South conference, held in Birmingham, Alabama on Saturday, January 28. The programming focused on Internet communication for culinary professionals. As PR professionals, the subject matter was very beneficial to us, as we learned how to showcase our clients in the best light and be a great resource for bloggers.

Highlights of Food Blog South 2012:

Southern Living editor Jennifer Cole’s opening remarks. “When Southerners cook a mess of greens, we want to eat them with a mess of people.”

Learning how to discreetly and effectively capture images of food in a restaurant setting with limited equipment and a camera phone. “The best camera in the world is the one you have with you.” – Colleen Duffey, Studio b.

A hands-on food styling seminar led by Jennifer Davick and Marian Cooper Cairns. The resulting image, taken by iPhone, is above.

Learning the tricks of the trade for providing accurate recipes to the media – led by Virginia Willis, this seminar was informative and entertaining.

Beer tasting with Ale Sharpton and Good People Brewing Company. Interesting topic to consider: While wine has “blind spots,” beer can be paired with any food-even asparagus!

Topics on branding with Hélène Dujardin and Lisa Ekus.

The keynote address by Kat Kinsman on CNN Eatocracy.

All in all, an immensely valuable event!

One of Louisville’s most exciting restaurants is Seviche, where chef Anthony Lamas is constantly reinventing his Nuevo Latino cuisine…so what’s in store for 2012?

Seviche rang in 2012 with a New Year’s Day brunch that featured one of Chef Lamas’ new endeavors, house made pickles and preserves. The Bloody Mary Bar included such garnishes as jalapeno pickles, pickled green tomatoes and heirloom baby carrots from the jars that now decorate the dining room.

Chef Lamas is also excited to bring seafood sausage to Louisville! Featuring premium ingredients like Loch Duart salmon, the sausages will showcase a variety of sustainable seafood, as Lamas was honored with the Seafood Ambassador award at the Monterey Bay Aquarium in 2011.

The restaurant’s new smoker has inspired several new smoked dishes, including offal, as chef Lamas is procuring and breaking down whole heritage animals from local farms.

Chef Lamas is building on his active national food festival appearance schedule to add two new events in 2012: The Charleston Wine and Food Festival and the Atlanta Food and Wine Festival.

Stop in to Seviche to enjoy all the new flavors they have to offer!

www.sevicherestaurant.com

Louisville Stoneware has been making ceramics the good old-fashioned way for almost 200 years, and the naturally green products are microwave, oven and dishwasher safe. You can choose from servingware, bakeware, ornaments and decorative items, including the festive jockey nutracker! All items are painted by hand, making them heirloom-quality keepsakes.

Pin It

Speaking of hand painted, check out the masterpieces at Ghyslain Chocolatier! They are almost too pretty to eat, but who could resist? Certified in French pastry, chocolate décor, candy making, blown/pulled sugar and bread making, chef Ghyslain Maurais has served as the head chef for the Canadian Delegations in New York and London. His career includes experience as both a pastry and executive chef in first class restaurants and hotels.

Finally, for an authentic gourmet treat, try Oliva Bella olive oils and balsamic vinegars! Sourced directly from Italian families that Oliva Bella owner Lea Ann Vessels personally knows, these beautifully packaged elixirs make wonderful hotess gifts and are certainly welcome alternatives to the ubiquitous bottle of wine.

Happy holidays!

http://foodblogsouth.com/agenda/

Southern food is hot right now, and for good reason. With the economy being what it is, people are always looking to stretch their dollars, and Southern cooks are the original experts on that. Southern recipes are soulful, seasonal and culturally significant when you trace the origins of the ingredients and techniques. We are looking forward to a great learning experience that we can leverage to garner more attention for our clients!