Archive for Cannelle et Vanille

Food photography workshop with Gentl & Hyers | Lummi Island, WA August 18-21, 2017

Workshop with Gentl & Hyers | Lummi Island 8/18-8/21 2017Excited to return to Lummi Island with Gentl & Hyers this August 18-21. They will be teaching a photography workshop with a focus on reportage, food, still life and portraits. My friend Jim Henkens and I will be supporting them…

Burnt carrots with yogurt inspired by Sunday Suppers’ Simple Fare

Burnt carrots by Aran GoyoagaLast week I announced I will be teaching a food styling and photo workshop at Sunday Suppers in Brooklyn 9/30 and 10/1. Any chance I have to visit the studio I’m there. And did you know that Sunday Suppers just…

A recipe for eggs with dukkah and a Sunday Suppers workshop | 9.30 & 10.1 Brooklyn

Eggs with dukkah by Aran GoyoagaI’m happy to announce a food and photography workshop with me at the Sunday Suppers studio in Brooklyn on September 30th and October 1st. You can sign up for one or both days. Here is a brief description. FOR TICKETS,…

English peas, favas and burrata

edoc_S3A1036_bI am craving warmth and sun after what it feels like the longest winter in recent history. Slowly we are getting there. The first signs of Spring have appeared. Blossoms, ramps, morels, peas and favas. Every Spring there is a…

Dacor’s Modernist Collection at Pebble Beach Food & Wine Festival

Aran GoyoagaA couple of weekends ago, Dacor invited me to the Pebble Beach Food & Wine festival to experience their new Modernist Collection. There were many cooking demos, dinners and cocktail parties to attend that showcased the new design and features…

how to build a story with David Prior and Ditte Isager | Connemara, Ireland

Connemara, Ireland by Aran GoyoagaI love learning. I could be the eternal student if I had the lifestyle, time and money for it. And I am moved by stories – why do people do what they do and how are all these stories a…

Beyond the plate | a blogger cookbook

Aran Goyoaga PhotographySpring has finally arrived although it sure doesn’t look like it in Seattle where the grey skies and rain seem to not want to leave us. But I am excited to announce the release of Beyond The Plate – a…

Burnt milk | a video collaboration with Tara Sgroi

Arroz con leche | Cannelle et VanilleBurnt milk | a video collaboration with Tara Sgroi from Aran Goyoaga on Vimeo. Last week, I spent the day with my friend Tara Sgroi. We started talking about how powerful the sense of smell is in the memory side…

Source, Style, Capture Workshop at Sunday Suppers | May 20 & 21, 2017 in Brooklyn

Aran Goyoaga Workshop at Sunday Suppers in Brooklyn May 2017May 2017I’m excited to announce I will be back in Brooklyn this May 20 and 21 for a styling and photography workshop at Sunday Suppers studio. This is a comprehensive and hands-on class where I discuss my entire process from sourcing…

Announcing a photography retreat in the French Basque Country

Days in Barrette | Cannelle et VanilleThis summer, I will be returning to my homeland and teaching a food styling and photography workshop in the French Basque Country, only a short drive away from where I grew up. I taught here last year and it was…

Apple, yogurt and olive oil cake – A Cook’s Remedy episode 2

Edited Into The Orchard_19A COOK'S REMEDY – Episode 2 Recipe: "Gluten-free apple, yogurt and olive oil cake" from Aran Goyoaga on Vimeo. I have received so many kind emails about “A Cook’s Remedy”. Thank you all for taking the time to write. As…

Gluten-free nettle pasta with morels – A Cook’s Remedy episode 1

aran-remedy-5264_LRA COOK'S REMEDY – Episode 1 Recipe: "Gluten-free nettle pasta with morels" from Aran Goyoaga on Vimeo. If you saw on this blog yesterday, I finally announced the video project I am working with that explored my relationship with food…

A Cook’s Remedy – My new video series

Fall favorites | Cannelle et VanilleA COOK'S REMEDY – Episode 2 Trailer 1: Into The Orchard" from Aran Goyoaga on Vimeo. It’s been a while since I have come to this space. Life was busy in 2016 with lots of travel and freelance work. I…

chocolate and pistachio semifreddo for KitchenAid

align="left" hspace="5" width="83" height="125" src="http://www.cannellevanille.com/wp-content/uploads/2016/10/edocS3A8105HR-116x175.jpg" class="alignleft tfe wp-post-image" alt="Chocolate and pistachio semifreddo | Cannelle et Vanille" />A semifreddo… semi frozen. No churn ice cream-like. My favorite stage is when it starts to melt on the edges. I made this recipe for KitchenAid’s blog and you can find it here. Do make it.

Autumn in Sweden

Autumn in Sweden | Cannelle et VanilleI just returned from an epic trip to Beckershof in Sweden – a family country estate where I had also taught a food styling and photography workshop three years prior. This time around, the colors turned red and ochre, still…