Brittney & Marshall // Wedding

From the proposal to preparing, the experience of recording the wedding story of Brittney & Marshall has been beautiful.

Film and Images by ©CHOATE HOUSE

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CHOATE HOUSE, Wedding, Plenty Mercantile

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VIDYA SEASONAL KITCHEN | WINTER

Photos and Film Produced by CHOATE HOUSE
Cinematography & Editing by Jeremy and Kara Choate
Styling by Claire Ragozzino 
Client: Vidya Cleanse
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Each season, Claire Ragozzino shares a peek inside her kitchen and what she’s cooking to create balanced health. Eating seasonally is a way to nourish and connect in with the fluid rhythms of the earth and our evolving health needs. The Vidya Seasonal Kitchen series shows that seasonal eating can be simple, nourishing and satisfying to the body, mind and spirit. Sometimes health means savoring the sweeter parts of life. This holiday, find bliss in sharing these earl grey, orange and dark chocolate cinnamon buns. 
For more seasonally-inspired plant-based recipes, visit vidyacleanse.com

EARL GREY, ORANGE & CHOCOLATE CINNAMON BUNS

Yeast
½ cup almond milk
½ cup earl grey tea
1 packet yeast
1 tsp coconut sugar

Boil hot water, steep 2 bags earl gray tea in ½ cup water. After 15 minutes remove the tea bags. In a medium saucepan, heat the almond milk together on a low heat. Remove and pour into a small bowl. Test temperature before adding yeast, you want it around 100-110 degrees F. Stir in the yeast and a sugar, then allow to activate for 15-20 minutes. The yeast is active when it starts to create bubbles on the surface of the bowl.

Dough
3 cups spelt flour
½ cup coconut sugar
1 tsp baking powder
¼ tsp baking soda  
½ tsp salt
1 tbsp cinnamon
½ orange, juiced & zested
¼ cup cold ghee, cubed (or coconut oil)

In a mixing bowl, combine the spelt flour, coconut sugar, baking powder, baking soda, salt and cinnamon. Mix lightly. Next, add the orange juice, zest and cubed ghee, slowly mixing until well incorporated and the mixture begins to form in a slightly wet and sticky ball of dough. On a dry surface, sprinkle spelt flour and knead the ball of dough 130 times (about 3-5 minutes). Place back in the mixing bowl, cover with a damp cloth and allow dough to rise for 1-2 hours. Once ready, roll the dough out. Brush a little melted ghee or coconut oil on top and sprinkle a layer of cinnamon on top, then spoon the filling mixture evenly across the dough followed by a sprinkling of the crushed chocolate chunks. Gently roll the dough into a log. Use a sharp knife to score the cinnamon rolls, then gently cut and place into a greased baking pan. Bake at 375 for 20-25 minutes. The cinnamon buns should be slightly hardened on the outside while still soft and gooey on the inside. Remove from oven and serve hot with {many!} heaping helpings of frosting. 

Filling
½ orange, juiced & zested
1 tbsp cinnamon
2 tbsp ghee (or coconut oil)
4 tbsp maple syrup
½ cup pecans, chopped
1 bar extra dark chocolate, crushed
Optional: 1 fuyu persimmon, diced (when in season)

In a small saucepan, combine all ingredients and heat on medium low. Stir frequently to avoid clumping. The mixture will become thick and sticky. Remove from heat and spread evenly on the rolled out dough. On top sprinkle the crushed chocolate bar evenly across the dough. 

Orange Frosting
1 ½ cup raw cashews, soaked overnight
½ cup maple syrup
¼ cup melted coconut oil
2 oranges, juiced & zested
1 tsp lemon juice
½ tsp vanilla bean
pinch of Himalayan pink salt

Combine all ingredients in a high-speed blender, puree until creamy. Transfer to a bowl and store in your fridge to thicken before spreading on the cinnamon rolls.

Film and Images by ©CHOATE HOUSE

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The Mother Love

Morning moment with &Kathleen. From a film for The Mother Love coming up soon.

Image by ©CHOATE HOUSE

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Commercial, Family

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Hope and Taylor

Tell me there's nobody else in the world.

Image by ©CHOATE HOUSE

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Wedding

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Always Greener

They inspire others by doing what they love. So fun making this piece to share the story of Always Greener

Film by ©CHOATE HOUSE

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Wedding Day

Brittney on her wedding day.

Image by ©CHOATE HOUSE

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Wedding

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VIDYA SEASONAL KITCHEN | FALL

Each season, Claire Ragozzino shares a peek inside her kitchen and what she’s cooking to create balanced health. Eating seasonally is a way to nourish and connect in with the fluid cycles of the earth and our evolving health needs. The Vidya Seasonal Kitchen series shows that seasonal eating can be simple, nourishing and satisfying to the body, mind and spirit. Sometimes health means slowing down and enjoying the journey. Celebrate Autumn’s harvest with this recipe for a roasted red kuri squash with slow-cooked quinoa, apple and savory herb stuffing. For more seasonally-inspired plant-based recipes, visit vidyacleanse.com.

RED KURI SQUASH WITH SAVORY APPLE QUINOA STUFFING

Squash - 2 medium squash (red kuri, acorn, or pumpkin), deseeded & quartered, 4 tbsp olive oil, salt & pepper

Preheat the oven to 425 degrees. Clean and cut the squash into 4 large slices each. Coat well in olive oil and sprinkle of salt and pepper. Place in a baking pan with ½-inch of water, cover with foil to create a steaming effect on the squash. Roast for 20 minutes, then remove foil and allow to cook for another 15 minutes or until done.

Quinoa Stuffing - 5 cups water, 5 tbsp olive oil, 2 cups red quinoa, 12 shiitake mushrooms chopped, 1 onion diced, 2 cloves garlic minced, 4 tbsp fresh sage minced, 2 tbsp fresh rosemary minced, 1 tbsp fresh thyme minced, 3 tbsp tamari, 1 tsp sel fumé (smoked salt)

2 apples - cored & diced, 1 cup walnuts chopped, 1 bunch collard greens finely chopped, 2 lemons juiced

In a large pot or dutch oven, bring 5 cups of water to a boil on your stovetop. Add the quinoa, mushrooms, onions, garlics, herbs, tamari and salt. Cook on medium heat for 10-15 minutes, or until quinoa is slightly soft. Add the apples, walnuts, collard greens and lemon juice, stir until well combined. Cook for another 5-10 minutes. If the quinoa is still firm, add another cup of water and allow to cook until done. Remove from heat and serve hot.

To serve, scoop a cup of the stuffing onto a quarter of roasted squash. Sprinkle with chopped greens, pomegranate seeds, and feta (if desired). Serves 6-8

ChoateHouse_06.jpg

Film and Images by ©CHOATE HOUSE

Cinematography & Editing by Jeremy and Kara Choate

Art Direction & Styling by Claire Ragozzino

Client: Vidya Cleanse

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Commercial

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Hope & Taylor - Engaged

Film by ©CHOATE HOUSE

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Brittney & Marshall

Conquerer of cancer, Marshall Matlock, found his partner for life. "An awful lot had to happen for our paths to cross. What sometimes seems like insurmountable calamities in the moment can prove to be blessings in hindsight." Here's to the beginning of their incredible story. 

Produced by CHOATE HOUSE

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CHOATE HOUSE, proposal, engaged, Plenty Mercantile, Swab Squad

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Bryce Delbridge

Filming visuals for the talented Bryce Delbridge and his new brand coming soon.

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The Art of Encouragement

The Art of Encouragement's mission is to honor those who give the gift of freedom. Their main purpose is to collect Christmas cards year round to distribute to Veterans all around the country. It is their hope to one day send at least one card to every hospitalized veteran in the US. 

Film by ©CHOATE HOUSE

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The Bishop Family

It's the core of where we started. We love capturing everyday moments for families. Life is so precious and ever-changing. We're grateful for each chance we get to meet new clients like little Sofia and her parents. They remind us the grass is vividly green exactly where you are.

Film and Images by ©CHOATE HOUSE

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VIDYA SEASONAL KITCHEN | SUMMER

Summer, a time where life slows down just enough to taste its sweetness more fully. Where the days are long and the nights are longer. We romance ourselves a little more in this time. We allow life to be savored in every moment, down to the last juicy bite of summer fruit dripping down our chins and sticky hands. And those balmy nights where we gather around the table with good company and linger over the last bite as the conversation and laughter drifts into the stars, carried off by the soft sounds of cicadas. That’s the romance of summer, that’s summer love… Each season, Claire Ragozzino shares a peek inside her kitchen and what she’s cooking to create balanced health. Eating seasonally is a way to naturally cleanse and connect in with the fluid cycles of the earth and our evolving health needs. The Vidya Seasonal Kitchen series shows that seasonal cleansing can be simple, nourishing and satisfying to the body, mind and spirit. Sometimes health means bringing more light and joy into our lives, this recipe does just that. Inspired by the romance we intertwine ourselves with during summer, this juicy apricot basil tart is one to be made with love and shared with your dearest ones around the table for blissful health and happiness.

Film and Images by ©CHOATE HOUSE

For more seasonally-inspired plant-based recipes, visit vidyacleanse.com

APRICOT BASIL TART

Crust
2 cups almonds, soaked 
2 cups almond flour
12 pitted dates
2 tbsp coconut oil, melted 
1 tsp sea salt

Combine all ingredients in a food processor. Pulse until well combined and forms a loose ball. Pour crust mixture into a 9” tart pan lined with parchment paper. Use your hands to press evenly into the pan. Place into the freezer to set while preparing the filling.

Filling
2 cups macadamia nuts, soaked 2 hours
4 apricots, pitted & chopped
2 tbsp lemon juice 
1/2 cup raw honey 
2 tsp cinnamon 
¼ tsp pink salt 
1 vanilla bean, scraped 
½ cup coconut oil, melted 
½ cup basil, chopped

Combine all ingredients in a high-speed blender, blend until smooth. Pour over top tart crust and spread evenly. Place in freezer for 4-5 hours before serving to allow filling to become firm. When ready to serve, layer with the sliced apricot topping.

Topping 
10 apricots, sliced thin lengthwise 
1⁄4 cup raw honey
½ cup fresh orange juice 
chopped basil

In a large bowl, whisk together the orange juice and honey. Slices the apricots thinly lengthwise then place into the bowl. Toss lightly to cover and allow to marinate for 10-15 minutes. When ready, carefully arrange the slices in a circular pattern over top the tart, with the skin edges facing up. Garnish with a sprinkle of fresh chopped basil before serving.

Produced by CHOATE HOUSE
Music by Devendra Banhart

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NAcIREMATSITRA

A film documenting American artist Desmond Mason's creative process.

Film and Image by ©CHOATE HOUSE

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Rachel & Jeff

We shot a little lifestyle engagement piece for Jeff & Rachel of Kaiteki Ramen - Food Truck OKC. Had a blast getting to know them and eating their incredible food. We'll look forward to documenting their wedding set for April of next year.

Film and Image by ©CHOATE HOUSE

Film and Image by ©CHOATE HOUSE

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Choate House, Engaged, Lifestyle

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barre3 Founder Connects with OKC

Had the honor of shooting for barre3's founder, Sadie Lincoln, last night and today. An unforgettable experience. Here's a little highlight film.

Film by ©CHOATE HOUSE

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Sadie Lincoln, barre3, Choate House

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