FoodLove 4: Adrian Chitty

Episode 4: Adrian Chitty, artisanal artist-photographer

Adrian describes himself as someone with a left-brained upbringing who has fashioned a right-brained life in art. Leaving behind a career in IT, Adrian began to explore the making of things. Most recently, he has explored winemaking during a two-year internship and artist-in-residency with Rex Hill winery in Newberg, Oregon. His recent exhibit provides a unique portrait of wine-making processes that is both intimate and evocative of the clarity provided by the precision of the lines and geometric shapes his photography highlights. This ordering of shapes and lines out of the natural work environment is a hallmark of how Adrian has integrated his left-brained impulses with his art. His photographic compositions offer a powerful and disciplined appreciation for the dynamic, colorful, and alchemical process of winemaking. He offers an essential view of the people who work hard to produce the wine so easily poured at a table.

Adrian’s photography upends the romanticized version of wine-making with the intensive labor and beauty of it from behind-the-scenes. The interview invites you to imagine the images through dialogue and then to see the virtual exhibit at www. artisanalphoto.com 

Adrian speaks to the cycle of creation from the point of harvest of the grapes and gives us a unique look at wine in the space between Terroir and the Tao of Food.

He also shares his personal take on the environment, food waste, and raising children to value the making of food. See his Claire’s cheesy quiche recipe below, a great one for kids to cook! Maybe we’ll get our kids together to make Alexander’s pizza next!

FoodLove includes love for the people who make our food and drink and love for the earth that provides the fruit to cultivate and transform into wine.

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Claire's Cheesy Quiche

Yield: 1-9 inch quiche, 8 slices

Author: Adrian Chitty (Guest on FoodLove Episode 4) and Claire

Prep time: 2 HourCook time: 40 MinTotal time: 2 H & 40 M

An easy cheesy quiche that your children can make. Claire, age 8, makes this quiche regularly.

Ingredients

Claire's Cheesy Quiche

• 30g wholewheat flour
• 90g all purpose white flour
• 60g unsalted butter, cut into pieces
• Ice water
• 1 medium onion (or 1 to 2 leeks), chopped
• ⅓ cup of milk
• 4 eggs
• 2 handfuls of cheese

Instructions

Claire's Cheesy Quiche

1. For the crust:
2. Put the white flour, wholewheat flour and butter in the bowl of a food processor.
3. Pulse the food processor until the ingredients are mixed and look a bit like oatmeal.
4. Add 2 ½ Tbsp ice water a little at a time while pulsing. Process until the ingredients clump together and start to form a ball.
5. Shape the dough into a ball, wrap in clingfilm, and put in the refrigerator for a minimum of 20 minutes.
6. After the dough has rested, roll it out on a floured surface, and line a 9”/23cm pie tin.
7. Put the lined pie tin back in the refrigerator, again for a minimum of 20 minutes.
8. For the filling:
9. While the pastry is resting, sauté the onion or leek (or even better, onion and leek), and allow to cool to room temperature.
10. Preheat the oven to 375F.
11. Thoroughly mix together the eggs and milk
12. Add a couple of good handfuls of cheese.
13. Put the onions/leeks in the lined pie tin.
14. Pour the egg/milk/cheese mixture on top.
15. Bake for about 40 minutes, until the top is nice and brown and the filling is set.
16. Place in the center of the table and invite your family to EAT!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Notes:

Thanks to Adrian and Claire for this wholesome cheesy quiche that demonstrates the beauty of baking together and nourishing each other!

Created using The Recipes Generator