I really have to thank food-stylist and photographer for the one-on-one workshop in December. Today’s recipe for Fennel, Blood Orange, and Black Olive salad by A-list event producer was one of the recipes we produced. David sent over his recipe for fennel and orange salad at the tail end of the blood orange season in early 2009. Unfortunately, we couldn’t pull his recipe together then with the right ingredients. As it turns out, the season had not yet started when we set out to photograph this, so we shot it with pink grapefruit, which is a great pairing with fennel, as well, should you choose to make this any other time of the year (as long as fennel is in season!).
A lot of work goes into producing the posts you see each Friday on the In the Kitchen With column, whether it is the author’s hard work or someone else’s hard work, like Matt and Adam. If you love props and all things beautiful, or are simply curious about what it takes to pull an image together, Matt and Adam offer workshops in their Long Beach studio and other locations around the world.
The classes are taught in conjunction with Food Fanatics, a food styling team located in Los Angeles California. [Find out more about the classes and register .]
About David: After receiving a bachelor’s degree from the Rhode Island School of Design and master’s from the School of Visual Arts, David Stark honed his talents as an artist during his thirteen years as co-owner and creative director of event planning firm Avi Adler to emerge as the recent founder, president and creative director of his own event planning and design company, .
CLICK HERE for the full recipe (and more about David) after the jump!
More About David:
Today, at , David oversees production of events for the world’s most prestigious brands and personalities, such as Beyoncé Knowles and Jon Stewart, or major corporations such as Target, TBS and Condé Nast Shots. “CBS’ The Early Show,” “The Today Show,” “The View” and “Martha Stewart” are several television shows that often call upon David to serve as a guest expert on décor, party planning, holiday decorating and home planting projects.
David Stark currently resides and works in Brooklyn, NY. (Portrait by Gustavo Campos)
Fennel and Orange Salad with Parsley, Parmesan, and Pepitas (food styling by , photography by )
Ingredients: Based on a single serving. Add a whole fennel bulb and orange per additional serving + an increase in the rest of the ingredients proportionately.
(1) Fennel bulb cut into thin slices
(1) Orange, peeled and cut into thin slices
(3) Black Moroccan Olives, pitted and diced
(4 to 5) Stems of Parsley with the leaves pulled and used whole
(1) Small handful of raw hulled pepitas
(3 to 4) Shavings of fresh parmesan cheese
Juice of half a lemon
Good Olive oil to taste
Fresh ground pepper to taste
Sprinkle of artisanal salt to taste
Why David chose this recipe:
Inspired by a key salad on the menu of my favorite neighborhood eatery, , I like to keep my fennel slices more rustic than the fine shred that the Chef at Frankies brings to the vegetable. The addition of orange slices and diced Moroccan olives adds another dimension and sweetness, but it is just as yummy without. I love that the parsley leaves are NOT a garnish. Rather, they are celebrated as a fine lettuce green in this context.