Eat with your eyes
prop styling + some of my favorite plates
When people ask what I do, I usually say food stylist. It still often requires an explanation, but it’s the simplest answer. Sometimes I say recipe developer, which elicits confused looks. Occasionally I answer culinary consultant, which is a real head-scratcher. Rarely do I mention prop stylist because—unless you’re a photographer or film producer—most people don’t realize that’s a job.
In reality, all of these jobs are interconnected and given the day, I may be doing all at once.
Food styling and prop styling are often separate jobs, but I love both equally and take great pleasure in building a beautiful scene or tabletop. I even love stepping outside the food world entirely, working solely with props and florals to create fun studio scenes, like this garden wall, office, and moody forest floor.
As I’ve added to the collection over the years (scroll to the bottom to sneak a peek at the prop shed), I’ve learned the nuances of what works for photography. Spoiler alert: it’s not always the same as what you’d choose for entertaining. Propping for photography calls for smaller pieces, less pattern but more texture, stemless glassware, flatware with patina, and intentional pops of color.
I’ve been on set more than normal the past few weeks, so prop styling is front of mind. People often ask about my favorite sources for linens, flatware, plates, and glassware (I have shared some in my holiday roundups from this year and last). I’ve been especially drawn to ceramics lately—both handmade and machine-made—so I wanted to share a few favorites. No affiliations or sponsorships here, just sharing some of the things I love!
THE PLATES
A local artist and new friend: Grace Jennings
Grace, a studio potter here in Charleston, just joined our chapter of Les Dames D’Escoffier. She lent me a few pieces and I used them immediately, because the color and texture are ideal for food photography. She’s incredibly talented and a delightful person, and I can’t wait to add more of her pieces to my collection.
Beautiful handmade earthenware: MM Clay
You may have spotted this plate recently, beneath my Simple, Sexy Chicken. I’m obsessed with the texture and nuances of color. Made for home and hospitality in San Francisco, I plan to collect her pieces for a long time.
High-end, restaurant quality: Heath
If I could register for china all over again, I would swap every plate in our house for Heath. The quality, feel, and colors are unmatched. I chose Heath for the tabletop at the B-Liner restaurant on Kiawah (where I acted as culinary consultant), whose unrivaled oceanside view is the perfect setting for the understated luxury of Heath plates.
Everyday, simple ceramics at a range of prices: Jono Pandolfi, East Fork, and Mora
These brands each have their own aesthetic, but they all scratch the same itch: thoughtful, durable ceramics you can use every day. Mora is my newest discovery in this category and I find the price impossible to beat.
Stunning, graphic, and Old-World inspired tabletop: Porta NYC
Porta NYC, a tiny store in Brooklyn, is aspirational and full of tabletop gems. I try to snag what I can during some of their rare sales. Theirs is an email list I happily subscribe to as a constant source of inspiration.
Outdoor & kid friendly: Ekobo and Kinto
I chose Ekobo’s unbreakable line for a poolside restaurant last year, and both team and guests have loved the shapes and colors. Kinto’s contemporary Japanese aesthetic is a favorite for many things, including teapots, glassware, and my kids’ dinner plates.
THE RECIPES
Here are a few recently published recipes (written, propped, and styled by moi) featuring some of my favorite bowls and plates.
Brown Rice Salad for Spring
The bowl: Jono Pandolfi
The recipe: A light and wholesome bowl of Carolina Gold brown rice from White House Farms with peas, asparagus, almonds, and crispy prosciutto.
Coconut Rice with Baked Ginger-Scallion Salmon
The plates: Porta NYC
The recipe: Fragrant coconut rice, made with White House Farms Charleston Gold rice, serves as the base for tender salmon baked in parchment packets with fresh greens. The ginger-scallion sauce is bright and aromatic, bringing everything together with its punchy mix of soy, sesame, and fresh ginger. Baking the salmon en papillote (in parchment) keeps it incredibly moist and makes for a beautiful presentation when you cut open the packets at the table.
Overnight Oats with Ground Pecans
The splatterware bowl: H&M home. I snuck a set of these into my suitcase after a trip to London—at £5.00 each they felt too good to leave behind. They’re currently out of stock in the US but you can set notifications for restock.
The recipe: With rich ground Schermer pecans, flax, Greek yogurt, bursts of dried blueberry and a subtle coconut flavor, this make-ahead breakfast is the perfect way to fuel your day—just mix the night before and wake to a simple, nutritious meal.
Enjoy! xx
Jenni
I spy a John Broadley butter dish !