A Day in the Life of an Intern

Joining the Camille Styles team as editorial and event styling intern has been an unmatched creative outlet during my college experience.  Since beginning Caramelized almost one year ago (!), I have found a greater affection toward styling and photography in addition to food and writing—now I can put them to practice! With weekly photo shoots and events left and right, I have been introduced to the distinct fashion and arts culture that makes Austin such a trend magnet.

Here are a few highlights from the semester thus far…

My 10 best apple recipe finds for a fall kick-off, which were soon after featured on Martha Stewart Living!

kate stafford photography

kate stafford photography

kate stafford photography

A Splendid Grand Opening event at The Domain, where we shopped, tasted unbelievable bites and margaritas from La Condesa (watermelon and jalapeño bites, avocado and lump crab tostadas, and seabass hamachi) and mingled with the Camille Styles community.  My friends and I had a blast and will be shopping at Splendid very often now. Plus, it’s located right next to an Italian favorite, NoRTH.

My 10 best, most mouth-watering pumpkin bites to introduce October and appease my appetite. You’ll love these.

South Congress Café (Austin)

There's a reason why an hour-long wait arises within the first five minutes of unlocking the doors for weekend brunch at South Congress Café. The food, atmosphere and location are simply top-notch, flawlessly fusing together the trendiness of the restaurant's South Congress block and its classic menu and interior design.

First things first: the carrot cake french toast. If Giada de Laurentiis orders this exact dish during every visit to Austin, it must be nothing short of outstanding. So we ordered the entreé portion (our waiter failed to tell us that a side order option is available...oops) and split it among the three of us. We about died after the first bite. Dipped in a pecan cream cheese syrup, the carrot cake seems to be cooked in a bread pan and grilled french-toast style. It's bread-like but sweet and crumbly at the same time. I would go back just for this; and no, not just because of Giada.

Ashley's smoky pancetta and brie omelette was a menu special. The creamy cheese choice added a richer taste to a beautifully cooked omelette. The potato pancake side was a terrific spin on typical hash browns or breakfast potatoes.

My lemon & goat cheese pancakes with blueberry compote were appetizing yet odd. I thought the goat was a bit too overpowering and sour for a sweet cake; ricotta would've been much more enjoyable. The over-easy eggs and extra crispy bacon were delicious on the side.

Brenna's vegetarian egg-white omelette was the healthiest of our orders, but it was just as satisfying! The spinach, portabellos and artichokes soaked up immense flavor, and the added avocado is always a good move, in my opinion.

Let's be real: you cannot begin your day in SoCo on a better note than at South Congress Cafe. Carrot cake french toast, then antique shopping and some oysters for an afternoon snack on the Perla's patio? Count me in.

Oxbow Market (Napa Valley)

Since Austin has provided me consistent 90-100 degree sunshine through September and most likely into October, I'm in denial that the seasons will ever change. Or the seasonal produce that balances every meal of mine. My mind still wanders through the Oxbow Farmer's Market in Napa Valley that my boyfriend and I visited earlier in the month...the harvest of grapes, heirloom tomatoes and fresh flowers won me over in an instant. If I were a resident of Napa (...in my dreams), I'd be a regular at this weekly communal gathering of culinary talent and good 'ole food lovin'.

Here's a glimpse of our adventure...

fresh peaches to sample

these sunflowers could brighten any room

alex isn't the biggest mushroom fan. opposites attract, i guess.

Rebecca's Pesto Pasta

In honor of my beautiful friend and bride-to-be (this weekend!), here is her recipe for a pesto pasta that'll rock your world and next dinner party. She roasted peppers, onions, eggplant and pine nuts beforehand and added them to the fun-shaped pasta right before serving. I cannot wait to make this again soon!

rebecca's pesto pasta

Makes 8 servings

This recipe relies on your desired taste, not measurement! 

Pine nuts

Basil (a big bunch!)

Garlic

Olive oil

Parmesan cheese, grated

Salt and pepper, to taste 

Parmesan cheese, shaved (to dress the pasta)

Roasted onions, peppers, eggplant, etc...

2 boxes pasta

1. Cook the pasta, according to instructions. Drain and leave aside.

2. Blend basil, garlic and pine nuts in a food processor. Slowly add olive oil while blending until desired consistency is reached. Mix in grated parmesan with a spoon.

3. In a large serving bowl, mix vegetables and pesto into the pasta at room temperature. Add toasted pine nuts and parmesan shavings on top. Enjoy!

Foodheads (Austin)

Ever experience that summer-esque, porch-swing, lemonade and iced tea-filled fantasy that pops in your head on a warm afternoon? You know, that nostalgic escape from the brutal Austin heat?

Well, let me tell you: FoodHeads is just that escape.

FoodHeads serves the freshest and finest salads and sandwiches in town, especially if you're on-the-go or in need of an easy, breezy business lunch. I've never been displeased by the service or fare.

What to order? Well, I recommend basically anything on the menu. I've taken advantage of the half-and-half salad and sandwich combo with the grilled portabellas and bleu sandwich and Greek salad. 

My favorite salad is the steak & arugula salad with avocado and crumbled gorgonzola. The tuna nicoise comes in a close second. Happie subbed the gorgonzola for fresh goat cheese, which we agreed was a mighty fine move.

Last but not least: to drink, grab a red solo cup next to the counter and fill her up with an Arnold Palmer. There are multiple teas and lemonades available to mix and match!

Join the FoodHeads fan club and swing by this weekend. You'll be happy you did.

Épicerie (Austin)

I stepped inside, looked around, and was instantly enamored with the quaint, casual style of Épicerie Café & Grocery. The walls are lined with rosy bottles of wine, decadent chocolate bars and hand soaps for sale. The community tables are surrounded by high-end cheeses and meats, mason jars of hibiscus tea, and homemade sweets. I immediately decided I would not only come to épicerie to dine, but also to shop.

The counter-style ordering adds a touch of nonchalantness to the meal. A small and sophisticated menu, Laura (my favorite Austinite PR guru and owner of Striped Shirt) and I decided to split a few salads and small plates.

I had never seen fried gouda on a menu before--such a mark of creativity struck me! I loved the new take on fried mozzarella. The nuttier cheese enhanced the crushed cashews and sweet cherries on top.

The caesar (hold the anchovy) was wonderful. I never order this type of salad in fear of a creamy, heavy dressing on romaine. This version's light concept highlighted generous shavings of fresh parmesan.

The watermelon salad with quinoa & arugula had such gorgeous coloring and fine contrasts of texture. I moved my fork around the yogurt dressing at the bottom, which was sour and too creamy. But the fresh watermelon with toasted almonds was a delight.

I wish y'all could've witnessed my reactions to the salted chocolate chip and shortbread cookies. SO FREAKING GOOD. The chocolate chip cookie was dense and perfectly chewy. The shortbread was light and buttery, melting in my mouth with every bite. I could eat these all day long. If anything, check out épicerie for just a cup of coffee and one of these sweets!