The Storied Kitchen | jenniferdavick.com

  1. One in a series of 3 spots directed by Food and Culinary Lifestyle Director Jennifer Davick for Imagine Soups and Broths. Client: Imagine Soups and Broths. Agency: Teri and Sandy Solution Producer: Compulsive Pictures

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  2. Director: Jennifer Davick
    Producer: Hi, I'm Roger
    DP: Matthew Woolf
    Food Stylist: Valerie Aikman-Smith
    Prop Stylist: Gena Sigala
    Hair & Makeup: Stephanie Daniel
    Talent | Makeup | Wardrobe: Gilleon McLeod
    Editor: Bradford Thomason
    Music: Ryan Chavez
    Script: BandJCreative.com

    And most importantly: The wine is Ampelos

    # vimeo.com/243734106 Uploaded 1,061 Plays 0 Comments
  3. Cocktails / Pomegranate Shrub and the New Old Fashioned / Food Director Jennifer Davick

    # vimeo.com/193632083 Uploaded 5,268 Plays 0 Comments
  4. Preheat oven to 375°F. Bring water to boil for pasta. Coat inside of eight (8-oz) ramekins with spray; place ramekins on baking sheet for ease in handling. Cook pasta following package instructions. Drain pasta; transfer to large bowl and toss with 1 teaspoon truffle oil.

    Preheat large, nonstick sauté pan on medium 1–2 minutes. Place 1 teaspoon truffle oil, mushrooms, and thyme in pan; cook 4–5 minutes or until mushrooms are golden.

    Stir in Alfredo sauce; simmer 3–4 minutes to blend flavors. Combine cheeses. Remove pan from heat. Stir in 3 cups cheese until melted and smooth.

    Stir mushroom mixture into pasta until blended. Spoon mixture into ramekins (about 1 cup each). Top with remaining 1 cup cheese; bake 12–14 minutes or until cheese is bubbly. Drizzle remaining 1 teaspoon oil over top; serve.

    # vimeo.com/190125778 Uploaded 755 Plays 0 Comments
  5. Ingredients

    Nonstick aluminum foil
    1 (16-oz) bag fresh carrots
    2 medium fresh beets
    2 bunches Swiss chard, coarsely chopped
    1 clove garlic, finely chopped
    3 tablespoons fresh rosemary leaves, finely chopped
    4 tablespoons olive oil
    1 teaspoon kosher salt
    1/2 teaspoon pepper
    1/4 teaspoon crushed red pepper
    1/4 cup roasted, salted pumpkin seeds (pepitas)
    Instructions

    Preheat oven to 450°F. Line baking sheet with foil. Trim carrots and slice lengthwise in half. Peel beets and cut each into 8 wedges. Chop chard. Chop garlic and rosemary.

    Place beets in microwave-safe bowl and cover; microwave on HIGH for 6–8 minutes or just until tender. Drain beets and combine with remaining ingredients (except pumpkin seeds) until evenly coated.

    Arrange vegetables in single layer on baking sheet (use two baking sheets, if necessary); roast 18–20 minutes or until carrots are tender and beginning to brown. Transfer to serving platter and sprinkle with seeds; serve.

    # vimeo.com/190125777 Uploaded 905 Plays 0 Comments

The Storied Kitchen | jenniferdavick.com

Jennifer Davick PRO

Bringing food and cooking techniques to life through video has become a passion for me and is opening up a world of creative expression. My root experience is as an editorial and commercial food photographer. As I transition into directing and producing…


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Bringing food and cooking techniques to life through video has become a passion for me and is opening up a world of creative expression. My root experience is as an editorial and commercial food photographer. As I transition into directing and producing more video projects, I am repeatedly reminded how much I love exploring the intrinsic beauty of food and the process of cooking.

Lean in and listen.

jenniferdavick.com

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