Have you ever left a party and said to yourself, ‘wow, I acted like such a jerk?’ That’s how I felt after leaving my friend’s BBQ last Saturday. Some background history first:
Jon and Marissa are the proud parents of 6-week-old Samuel Gefen. In between dealing with the eating, sleeping and diaper changing of adorable Gefen Jr, they decided to host a small bbq, inspired by a generous gift of steaks (and then some) from their friends Bri and Mike. Most parents would rather use a quiet Saturday night to relax, but as doctors, I suspect Marissa and Jon are used to not getting sleep and dealing with poop–They made throwing together a quick bbq seem effortless.
Sitting in the living room with Bri, Mike, Jon, Marissa and a hungry baby, we started the evening with an Artichoke and Spinach dip (recipe below). The dip was fantastic. Smooth, creamy and served with chips and assorted crudites, it was the perfect start to the bbq.
Bri, Mike, Jon and Marissa are intelligent, funny and great conversationalists. They are willing to talk about everything and anything–a rare treat for me as I hate small talk. I love morbid discussions and our talk of gravestones and burial preferences was fascinating. Given this, why oh why did I feel a need to switch the topic to food? For it was at this point that I made my first move towards being a jerk. Instead of relaxing and having a fascinating discussion with my friends, I whipped out my list of food interview topics. First question, ‘if you were an ingredient, what would you be and why?’
Bri & Mike would both be Basil—Bri because it’s one of her favorite things, it’s tender and it wilts. Mike because he likes the aroma, the color and the flavor it adds. Jon said newborn Sam would be a piece of cheese because he’s getting better with age but he’s also getting stinkier.
Jon, on the other hand, would be a bottle of wine because he gets better with age and doesn’t stink. Marisa said she would be garlic because it goes with everything and is easy going.
We moved into the kitchen. The guys went outside to start the grill and the women stayed in the kitchen and took turns holding the baby while Marissa finished prepping dinner. She made a gorgeous whole wheat pasta salad with walnuts and feta cheese. It’s from an Ellie Krieger recipe found here: http://www.foodnetwork.com/recipes/ellie-krieger/whole-wheat-pasta-salad-with-walnuts-and-feta-cheese-recipe/index.html
As I watched Marissa assemble the pasta salad, I kept nibbling at the spinach dip sitting in front of me on the counter. I couldn’t stop eating it. I didn’t want to stop eating it. Using what little 
willpower I could muster, I tore myself away from the dip and went outside to check on how the guys were doing with the grilling. Walking away from that dip was the only way I could save enough room to enjoy the rest of dinner. Jon and Mike were in the process of grilling vegetables, chicken and steak. The grilled vegetables recipe was from Giada de Laurentiis and is found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-vegetables-recipe/index.html
This was my first time shooting anywhere near a fire (more about that in the lessons learned section). While I was a little worried about the flames, the sound of the sizzling chicken was irresistible. Jon did a great job of grilling. The steaks were tender inside and perfectly medium-rare. Tangy, sweet and savory, the bbq sauce recipe is from the Barefoot Contessa: http://www.foodnetwork.com/recipes/ina-garten/barbecued-chicken-recipe2/index.html while the steak’s were seasoned with chile powder, paprika and lots of other goodness (taken from the Bobby Flay recipe here: http://www.foodnetwork.com/recipes/bobby-flay/bobbys-world-famous-steak-rub-from-mesa-bar-americain-and-bf-steak-recipe/index.html).
Clearly displaying my lack of social skills, I turn the dinner conversation back to my interview list. While it is interesting to know that Bri remembers staying at her grandparents house and having a cowboy breakfast on the weekends, and that Jon’s earliest food memory is chocolate birthday cake but he can’t remember if it was his birthday or not, I should have just let the conversation flow. Nope. I pressed on. Marissa’s earliest food memory is her Bubby’s matzo ball soup. Mike said that French fries and coconut custard pie was the meal his parents would use to keep him quiet when they would go to restaurants as a family.
It was only after I left the bbq that I realized my biggest jerky mistake. Not only did I keep the discussion on food, but I forgot to take pictures of the people! Any and all of the people. Not even the super-cute baby! How could I leave their house without taking a single shot of a living person? I’m sometimes socially inept, but this was a new low for me. Trust me–everyone there was good-looking and very photo-worthy. And no, I’m not saying that just so I get invited back. This leads me to . . .
Lessons Learned:
–Take pictures of people! It’s not just about the food–it’s also about the people. Smiling, laughing, bonding, eating, enjoying life–people!
–It’s hard to shoot food on the grill while avoiding the fire. Notice the photo here–I had to get so close that I could feel the heat begin to burn my face. I was worried my hair would catch fire because as a curly girl, I use a lot of product. What do food photographers do? Do they use a telephoto lens?
–I don’t have to document every event. Perhaps it’s better sometimes to put my camera and notebook down and just relax with my friends. Jon and Marissa, please invite me back. I promise, next time I won’t be such a jerk.
Artichoke and Spinach Dip Recipe by Susan Rodnite:
http://www.foodnetwork.com/recipes/artichoke-and-spinach-dip-recipe/index.html
Ingredients:
* 1 1/2 cups half-and-half
* 8 oz. grated Monterey Jack cheese
* 8 oz. light cream cheese
* 1 tsp. garlic powder
* 1 1/2 tsp. Worcestershire sauce
* 1/2 tsp. salt
* Fresh ground pepper to taste
* 3/4 lb. fresh spinach (stemmed and chopped)
* 2-14 oz cans of artichoke hearts (rinsed, drained and chopped)
* 4 green onions, chopped
* tortilla chips, pita, etc. for dipping
Directions:
Bring the cream to a simmer over medium heat and add the Monterey Jack, cream cheese, garlic powder, Worcestershire, salt and fresh pepper. Continuously stir to prevent sticking until the cheeses melt.
While slowly stirring, add the spinach, artichoke hearts, and scallions. Stir until mixed and the spinach is wilted.
This dip can be served immediately or served chilled.
