Interview : Food Blogger, Professional Photographer & Author of On A Stick! Matt Armendariz

 

Matt Armendariz is the man! His blog– Matt Bites–is full of beautiful food pics and great recipes. Lots of stuff for vegetarians to cook and also a banquet of ideas to inspire meatless dishes in your kitchen. His new book is On A Stick! and dives deep into the kind of cooking that is just my style–not too fussy, full of fun and, well, on a stick.

Any parent knows that food on a stick is an appetite stimulant for any fussy kid. Adults seem to like it to. Busy Matt took the time to answer my questions. His answers really expose him as the kind of stylish, foodish, funnish guy I would love to hang out with. Matt, if you are ever in North Florida, I have some food on a stick up my sleeve that I would love to cook for you!

Enjoy the interview!

On A Stick! has a certain Cro-magnon appeal. And yet, nothing looks rough or pre-historic. You’ve elevated food on a stick to white-glove proportions. Can the average Suzy Homemaker do this at home or is a food stylist required?

No stylist necessary! Of course, under the skilled guidance of Adam Pearson anything and everything is going to look beautiful, but that shouldn’t stop anyone from trying these recipes at home!

 

Let’s not overlook the obvious question: how many recipes include balls on a stick?

Only a few, not as many as you think. There are also some squares and triangles on sticks in the book!

 

The Sabjimata readership is predominantly vegetarian. What’s in it for them?

I made sure many of the recipes would appeal to everyone, including my vegetarian friends. There are even some vegan options including several of the sauces. There are vegetable and fruit kabobs, fried tofu with sweet chili sauce (you can omit the fish sauce easily and make sure your sugar is vegan if that’s your thing), antipasti skewers, panzanella on a stick, deep-fried ravioi, elote (corn on a stick), fried mushrooms, fried pickles, cheese fondue, and those are just a few of the savory vegetarian options!

matt's panzanella on a stick!

 

Okay, even though I’ve been vegetarian for 22 years, I keep checking out that picture of coconut shrimp on a stick. Do you think I can make something just as beautiful on a stick but without shrimp? The coconut looks so cute!

You absolutely can! The beauty of this book is that there are many ideas for putting things on sticks but I encourage everyone to come up with their own creations, too. Since it’s been out only a week I’ve heard from several people who are putting their own spin on things. I absolutely love that.

 

How did you hook up with your publisher?

I had a fantastic relationship with Quirk Books, my publisher, previously to writing On A Stick!.  I photographed The Encyclopedia Of Sandwiches for them and just had so much fun working with them. It was a natural pairing I like to think!

 

Is food on a stick ever inappropriate? I’m thinking maybe it’s an excellent choice for a bachelorette party but a big no-no for a wake. Thoughts?

I don’t think it’s ever inappropriate. It’s fantastic for all occasions and doesn’t always have to be silly, that includes wakes! In those times I think people look to food to comfort them during their difficult moments, I know I wouldn’t turn away from anything delicious. And it also depends on the person – I had barbeque and fried chicken at a very spirited friend’s wake once! Seriously!

 

What food on a stick would you have prepared for the Will & Kate’s wedding reception. Feel free to keep your selection vegetarian or my reader’s might literally skewer me!

I’d do panzanella on a stick. I’ve served it for so many parties and the combination of tomato, crunchy croutons and sherry vinaigrette is perfect for any occasion. And it’s vegetarian!

 

The book is not only a showcase of your culinary kitsch-en skills but also your mad photography abilities. How fun was shooting pictures for your own book? Did you feel more in control, creatively, than when you are working on someone else’s project?

I approached this book in the same manner as I would any project. I think at this point in my career people hire me and my team to do what we do best so there’s always that element of control and ownership no matter the subject or client. If anything this was more difficult as there was no client to bounce anything off of, it was just me.

 

 

How important is the patinated, rustic wood table background for food photography?

It’s important only if it relates to the subject. It all depends on what you’re trying to communicate. Food photography tells a story, a message, it’s a visual communication. If part of that message is telling the story of something beloved, a family heirloom or familiarity then rustic works. If it’s telling the story of something new, flashy, sparkly, modern, then those things aren’t appropriate at all.

 

I love the new blog banner. What’s your top 5 favorite props?

Thank you! I don’t have favorites really, just categories. I love unique handmade ceramics, beautiful plates, gorgeous cups, this takes us into the next question!

 

Do you use a prop shop?

I only use prop shops for very large pieces and shoots where I need different tables, desks, wall, etc. Everything else is from our own collection, which is actually pretty large and well-stocked thanks to a certain stylist I married J

 

Are you a collector of anything in particular?

I collect ceramics from all over as well as fragrances. I’m drawn to the entire artistry of perfumes, the blending and history involved, packaging and bottling, you name it. So much of it combines my love of design as well as my sense of smell, which I take just as seriously as taste and vision.

 

New or vintage?

Both!

 

Your Cheese Plate Tips post is one of my favorites. It made me want to enter some kind of contest with a chance to win a day hanging out, observing you in the studio. It looked so well equipped! And big. Do you share the space with other artists or is it all yours?

The studio is ours, we lucked out in finding a great space that fits our needs. And I always encourage others to stop by and check it out when we’re not too busy, it’s fun to play!

 

That post really awakened me to the reality of just how much free food  you have access to.  Did you ever go through a starving artist phase like Madonna in her Basquiat period?

Not really, I’ve always been around food in some capacity. Now I’m the first to admit I didn’t always make the same kind of money I make now but I’ve never considered myself a starving artist. I have too many friends and wonderful family members to ever starve, both artistically and physically J

 

What recipes on your blog would you recommend to vegan readers checking out your site for the first time?

I’m a big fan of grilled vegetables in taco format, I have a recipe on my blog about it. And also potato tacos. Also I’d totally recommend my aguas frescas, just make sure to use the proper vegan sweetener. So many of my side dish recipes are easily adaptable to vegan diets (can you tell I have many vegan friends?)

 

Lovely lovely spring. What seasonal produce are you adoring right now?

Asparagus, beautiful spring onions, carrots. Of course I’ll go into overdrive this summer, I always do. One word: Tomatoes.

Do you and the mister belong to a CSA?

No. We travel so much and our schedule is so insane that we’re never in one place together long enough to do a regular CSA.

 

Salt of choice?

Murray River Flake Salt. My absolute favorite salt for finishing dishes. I make sure it’s always around.

 

Finally, if you were stranded on a kitchen island and the floor was shark infested waters, what essentials would you want with you?

A wine bottle opener. I’ve got my priorities!