Grilled Country Sweet Chicken & Summer Veggie Pot Pies

A Rochester-Inspired Wicks Pies Recipe Contest Entry

Country Sweet Grilled Chicken and Summer Veggie Pot Pies

Some hometown flavors don’t just live in your memory — they follow you around forever.

For me, one of those flavors is Country Sweet Chicken and Ribs.

country sweet wings

Sticky, sweet, spicy, messy in the best possible way, and completely iconic
to Rochester, NY.

These Grilled Country Sweet Chicken & Summer Veggie Pot Pies are my love letter to that flavor —

wrapped in a golden, flaky Wick’s Pies crust and filled with grilled chicken, farmers market corn, zucchini, sweet onions, basil, parsley, chives, New York cheddar, a hint of Parmesan cheese and a creamy cheesy Country Sweet gravy sauce.

It’s backyard BBQ, Rochester nostalgia, and summer pot pie comfort all baked into one golden little dish.

The Rochester Flavor That Never Leaves You

If you grew up in Rochester, you know there are certain foods that feel like a rite of passage.

And, of course, Country Sweet Chicken.

country sweet chicken + ribs rochester ny

Country Sweet Chicken is not Buffalo chicken.

Let’s make that very clear.

Buffalo chicken is buttery, tangy, hot-sauce-forward, and usually built around that classic wing sauce flavor.

Country Sweet is different.

country sweet chicken wings rochester ny

It’s sticky. Slightly sweet. A little spicy. Glossy. Saucy. Almost BBQ-adjacent, but totally its own Rochester thing.

Country Sweet Chicken

It’s the kind of sauce you want all over fried chicken, wings, shrimp, ribs, fingers, fries — honestly, probably your entire plate.

And if you went there in high school or college with your friends, you remember the whole thing: the paper plates, the sauce everywhere, the blue cheese on the side, the fried chicken, the sides, the late-night cravings, the group hangouts, the “where are we going after this?” energy.

It was casual, chaotic, delicious, and deeply Rochester.

This recipe takes that hometown flavor and gives it a fresh summer farmers market spin for the Wicks Pies Recipe Contest.

Wicks Pies pot pie crusts

I love Wicks Pies frozen pot pie crusts with precut lids – they are so easy to make and the perfect size for these individual pot pies I am making for the contest.

Wicks Pies pot pie crusts

with the Rochester Flower City logo carved into the lids to vent the steam (and to make them super cute!)

Country Sweet grilled chicken thighs

Instead of fried chicken, I’m using grilled chicken thighs seasoned with hot honey BBQ rub

Country Sweet Grilled Chicken

then brushed with Country Sweet sauce (I used the actual sauce they sell in the stores, but I’m providing a homemade Country Sweet-style sauce recipe for you below to make it yourself if you can’t find it near you).

peppers, zucchini, corn, onions, basil, parsley and chives

Along with the grilled chicken I’m adding tons of Summer veggies: bell peppers, zucchini, basil, parsley, chives

corn and onions

corn, and onions – adding tons of fresh flavor to the pies.

Grilled Summer Veggies

Then I’m turning it into a creamy filling with the chicken, gravy, a small amount of Country Sweet sauce, apple cider vinegar, dijon mustard, a little more Hot Honey BBQ rub and folding in all those gorgeous sauteed veggies

Adding cheese to the Summer veggie chicken mixture

and adding sharp triple shredded NY cheddar and grated parmesan cheese to make just enough creamy gravy sauce to bring that sweet-spicy Rochester magic into every bite.

fill the pot pie shells with chicken veggie filling

This delicious mixture all gets tucked into individual @wickspies frozen pie crusts

Brush pie tops with egg wash and sea salt

with the lids brushed in egg wash for extra shine and color and a sprinkle of coarse sea salt for extra texture and flavor –

Baked pot pies

then they’re baked until golden brown, bubbling, and completely irresistible.

Why You’ll Love This Recipe

This recipe celebrates three things at once:

Rochester nostalgia.
Local summer produce.
And the beautiful golden crust that makes pot pie feel like comfort food royalty.

The filling is colorful and seasonal, with charred corn, tender zucchini, sweet onion, basil, cheddar, and grilled chicken. The sauce is creamy but not heavy, sweet-spicy but not overpowering, and just nostalgic enough to make anyone from Rochester smile immediately.

The Wicks individual pie shells make the perfect little vessel for a hometown-inspired summer pot pie.

Flaky golden crust.

Creamy filling.

Sticky-sweet chicken.

Farmers market vegetables.

It’s local, personal, nostalgic, and contest-worthy.

Grilled Country Sweet Chicken & Summer Veggie Pot Pies

Makes 4 individual pot pies

Ingredients

For the Grilled Country Sweet Chicken

1 pound boneless skinless chicken thighs or chicken breast
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon hot honey BBQ Rub (or paprika)
½ teaspoon garlic powder
½ cup Country Sweet sauce, plus more for brushing (bottled or homemade, per recipe below)

For the Homemade Country Sweet Sauce

1 cup white sugar
¾ cup ketchup
⅔ cup prepared yellow mustard
⅓ cup white vinegar
¼ cup lemon juice
1 tsp crushed red pepper flakes

For the Summer Veggie Filling

1 tablespoon olive oil
1 small sweet onion, diced
1 red bell pepper, diced
1 medium zucchini, diced small
1 cup corn kernels, or local farmers market fresh corn
1 tablespoon chives, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped Italian parsley
½ cup shredded NY sharp cheddar cheese
¼ cup grated Parmesan cheese

For the Creamy Country Sweet Sauce

1 1/ cups chicken gravy (jarred gravy is fine – or make your own
homemade chicken gravy as follows):
3 tablespoons butter
3 tablespoons flour
1 cup chicken stock
½ cup heavy cream

¼ cup Country Sweet sauce (hot or mild)
1 teaspoon Dijon mustard
½ teaspoon apple cider vinegar
¼ teaspoon hot honey rub (or cayenne pepper), optional
Salt and black pepper, to taste

For Assembly

4 Wicks Pies individual frozen pie crusts
4 Wicks Pies lids or additional small crusts for topping
1 egg beaten with 1 tablespoon water, for egg wash
Flaky sea salt, for finishing
Chopped chives, basil or parsley, for garnish (optional)

Instructions

1. Grill the Chicken

Preheat grill or grill pan to medium-high heat.

Pat chicken dry and rub with olive oil, salt, pepper, smoked paprika, and garlic powder.

Grill chicken for 5–6 minutes per side, or until cooked through and lightly charred.

Brush with Country Sweet-style sauce during the final 2 minutes of cooking (bottled or homemade sauce).

Remove from grill and let rest for 5–10 minutes.

Dice into bite-size pieces and set aside.

2. Cook the Summer Vegetables

In a large skillet, heat butter and olive oil over medium heat.

Add diced onions and peppers and cook until softened, about 3–4 minutes.

Add zucchini and corn, cook until just tender, about 3 minutes.

Stir in fresh chopped basil, chives and Italian parsley.

Remove from heat.

3. Make the Creamy Country Sweet Sauce

In a medium saucepan, add the pre-made chicken gravy and stir in the Country Sweet sauce, Dijon mustard, apple cider vinegar, and hot honey BBQ rub or cayenne if using.

Simmer 3–5 minutes, until thick and creamy.

Stir in cheddar and Parmesan cheese until melted.

Season with salt and black pepper to taste.

If making your own chicken gravy: melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in chicken stock until smooth. Add heavy cream, then stir in the mustard, vinegar, hot honey bbq rub or cayenne, salt and pepper to taste, then stir it all together into a creamy sauce and add the cheese in until melted.

5. Finish the Filling

Fold the grilled chicken and summer vegetables into the creamy cheesy gravy/sauce.

Let the mixture cool for 10–15 minutes before filling the pie shells.

This helps keep the crust flaky and prevents the filling from becoming too runny.

6. Assemble the Pot Pies

Preheat oven to 425°F.

Place frozen Wicks individual pie crusts on a foil or parchment-lined baking sheet.

Fill each shell generously with the Country Sweet chicken and summer veggie filling.

Top each pie with a Wicks pie lid or small top crust.

Crimp the edges with a fork to seal.

Cut small vents in the shape of Rochester’s Flower City logo in the top of each crust.

Brush the tops with egg wash.

Sprinkle lightly with flaky sea salt.

7. Bake

Bake at 425°F for 20-25 minutes, or until the crust is deeply golden brown and the filling is bubbling through the vents.

If the crust edges brown too quickly, loosely tent with foil during the last 10 minutes.

Let pot pies rest for 10 minutes before serving.

Note: If your Wicks package gives different baking instructions for the individual frozen pie crusts and lids, follow the package directions.

For a little extra finishing touches, brush the hot crusts lightly with:
1 tablespoon melted butter
1 teaspoon Country Sweet-style sauce
A pinch of flaky sea salt

This gives the tops a gorgeous glossy finish and a subtle sweet-spicy shine.

Another serving idea: Serve with a small ramekin of cool blue cheese sauce on the side as a nod to the classic Rochester Country Sweet experience if you desire, (but they’re absolutely delicious on their own with no extra sauce.)

Grilled Country Sweet Chicken & Summer Veggie Pot Pies

Serving Ideas

Serve these pot pies with any of these sides to complete the meal and make it Summer BBQ picnic perfection:

creamy macaroni salad
crisp coleslaw
potato salad
extra Country Sweet-style sauce
blue cheese sauce
grilled corn salad
cold lemonade or iced tea

Country Sweet Chicken and Summer Veggie Pot Pie

Why This Pie Tastes Like Rochester

This is not a Buffalo chicken pot pie.

This is a Rochester pot pie.

It’s sweet, spicy, saucy, summery, and nostalgic in a totally different way.

It reminds me of being in high school and college, going out with friends, ordering way too much food, dipping everything into sauce, and feeling like we had nowhere better to be.

Those are the flavors that stay with you.

And now, thanks to @wickspies, they’re baked inside a golden little crust.

Grilled Country Sweet Chicken & Summer Veggie Pot Pies

This recipe was created for the @wickspies Recipe Contest as a tribute to Rochester, NY, summer farmers markets, and one of my favorite hometown flavors.

If you grew up in Rochester like I did with Country Sweet, you already know. #IYKYK

And if you didn’t, this pot pie is your invitation to taste one of Rochester’s most iconic comfort food memories — with a fresh, seasonal twist.

Grilled Country Sweet Chicken & Summer Veggie Pot Pies

Follow Wicks Pies online

Website: https://www.wickspies.com/

Facebook: https://www.facebook.com/wickspiesbakery

Instagram: https://www.instagram.com/wickspies/

Question for You

For my Rochester friends: what was your go-to Country Sweet order back in the day — wings, fried chicken, shrimp, ribs, mac salad, fries, blue cheese, or all of the above?

And what hometown restaurant instantly takes you back to high school or college summers?

Tell me in the comments below!

If you enjoyed this post and made these delicious Grilled Country Sweet Chicken & Summer Veggie Pot Pies. please share it on social media and tag me @artfulgourmet and @wickspies! I’d love to hear how they came out and any special twists you make to the recipe.

Grilled Country Sweet Chicken Pot Pies with Wicks Pie Crusts

Tags: #BakeWithWicks, #WicksPieCreations, #WicksRecipeChallenge #WicksPies #WicksRecipeContest #CountrySweetChicken #RochesterNY #RochesterEats #RocFoodies #UpstateNYFood #FingerLakesFood #SummerPotPie #IndividualPotPies #SavoryPie #FarmersMarketRecipes #SummerRecipes #ComfortFood #RetroRecipes #TheArtfulGourmet #FoodBlogger #FoodPhotography #LocalFlavor #TasteOfNewYork #ChickenPotPie #SweetAndSpicyChicken #PieContest #HomemadeComfortFood

July 2, 2026

Summer Stone Fruit Salad with Feta, Mint & Toasted Hazelnuts

The Sweetest Part of Summer Is the One You Don’t Rush

There are only a few weeks each year when stone fruit tastes exactly the way it’s supposed to.

Peaches drip down your wrist after the first bite. Nectarines are floral and fragrant without needing anything added. Plums are sweet with just enough tartness to keep you reaching for another slice. It’s the kind of fruit that reminds you why eating seasonally is always worth the wait.

This is the season for farmers markets overflowing with baskets of colorful fruit, picnic blankets spread beneath shady trees, and dinners that begin a little later because no one is in a hurry.

Windows stay open. The evenings linger. Dessert often starts with whatever looks best in the fruit bowl.

That’s exactly where this salad was born.

Instead of baking the fruit into a pie or crisp, I wanted to let every juicy slice shine on its own. A handful of ripe peaches, nectarines, and plums become something unexpectedly elegant with just a few fresh ingredients.

Creamy feta adds a salty contrast, mint brings a burst of cool freshness, and toasted hazelnuts provide just enough crunch to make every bite interesting.

A light honey-citrus vinaigrette ties everything together without masking the natural sweetness of the fruit. It’s simple, vibrant, and feels like sunshine on a plate.

This is one of those recipes that works for almost any summer occasion. Serve it alongside grilled chicken or salmon, add it to a brunch spread, bring it to a backyard barbecue, or enjoy it as a light lunch with a crisp glass of rosé or sparkling water infused with citrus.

What I love most is how effortless it feels. No oven. Very little prep. Just beautiful ingredients at their seasonal peak doing what they do best.

Summer has a way of reminding us that the simplest meals are often the most memorable.

A bowl of ripe fruit shared outdoors, conversations that stretch into twilight,

and recipes that don’t ask for much beyond fresh ingredients and good company.

So while the peaches are perfectly ripe and the nectarines are overflowing at the market, savor every bite. Before long, autumn apples will take their place—but for now, this is the flavor of summer.

Summer Stone Fruit Salad with Feta, Mint & Toasted Hazelnuts

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 6

Ingredients

For the Salad

2 ripe peaches, sliced

2 ripe nectarines, sliced

2 ripe plums, sliced

4 ounces crumbled feta cheese

¼ cup toasted hazelnuts, roughly chopped

¼ cup fresh mint leaves, torn

2 cups baby arugula or mixed spring greens (optional)

Freshly cracked black pepper

Honey Citrus Dressing

3 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

1 teaspoon honey

½ teaspoon Dijon mustard

Pinch of flaky sea salt

Freshly ground black pepper

Instructions

Toast the hazelnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Let cool, then roughly chop.

Whisk together the olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper until smooth.

Arrange the sliced peaches, nectarines, and plums on a large serving platter or shallow bowl.

If using greens, scatter them underneath the fruit.

Sprinkle with crumbled feta, toasted hazelnuts, and fresh mint.

Drizzle lightly with the honey-citrus dressing just before serving.

Finish with freshly cracked black pepper and a few extra mint leaves.

Serve immediately while the fruit is at its freshest.

Tips for the Best Stone Fruit Salad

Choose fruit that’s ripe but still slightly firm so the slices hold their shape.

Toasting the hazelnuts deepens their flavor and adds wonderful crunch.

Substitute pistachios, almonds, or pecans if preferred.

Try creamy burrata or fresh mozzarella instead of feta for a richer version.

Add fresh basil or tarragon for another layer of summer flavor.

Serving Ideas

This salad pairs beautifully with:

Grilled chicken or shrimp

Cedar plank salmon

Prosciutto and crusty artisan bread

Quinoa or farro bowls

Sparkling rosé, Sauvignon Blanc, or a peach spritz

It’s equally at home on a casual weeknight table or as the centerpiece of a beautiful summer brunch.

More Summer Recipes You’ll Love

Strawberry Jam Galette

Grilled Corn & Zucchini Salad

Mediterranean Chickpea Power Bowls

Lemon Herb Roasted Chicken

Butter Garlic Linguine with Clams

I’d Love to Hear From You

What fruit says summer to you?

Are you reaching for peaches, nectarines, plums, cherries, or something else that’s only perfect for a few fleeting weeks each year? Let me know in the comments—I’d love to hear about your favorite seasonal traditions.

If you make this recipe…

Tag @ArtfulGourmet on social media so I can see your beautiful creations! Your photos always inspire me, and I love sharing your seasonal dishes with our community.

Happy cooking—and here’s to savoring every delicious bite of summer before the season slips away.

About the Author

Kristen Hess is a food stylist, photographer, recipe developer, and food writer behind The Artful Gourmet. Find more recipes, food stories, and culinary inspiration on her Substack.

You can find more inspiring food stories and cooking videos on The Artful Gourmet Podcast and YouTube channel.

Tags:

#SummerStoneFruitSalad #StoneFruit #PeachSeason #Nectarines #Plums #SummerSalad #FarmersMarket #EatSeasonal #FreshRecipes #HealthyEating #FetaCheese #Mint #Hazelnuts #SummerEntertaining #TheArtfulGourmet

June 13, 2026

BIG NEWS: The Artful Gourmet Is Launching on Patreon (And I Have a Gift for You 🎁)

For years, The Artful Gourmet has been so much more than recipes.

It’s been a place where food meets storytelling. Where travel inspires creativity. Where photography captures moments worth savoring. Where music, memories, culture, and conversation come together around the table.

What started as a simple food blog has grown into a multimedia platform that now includes recipes, food photography, podcasts, videos, interviews, workshops, travel stories, and creative inspiration shared with readers and listeners around the world.

And today, I’m excited to announce the next chapter.

Welcome to The Artful Gourmet Patreon Community

I’ve officially launched a Patreon page where you can access both FREE and premium member content while helping support the future growth of The Artful Gourmet.

This new community gives us a chance to connect on a deeper level and gives me the opportunity to share even more of what I love creating.

Think of it as your all-access backstage pass to everything happening behind the scenes.

What You’ll Find Inside

🍷 Exclusive recipes and cooking content

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Whether you’re here for the recipes, the storytelling, the photography, the podcasts, or simply the inspiration, there’s a membership level designed for you.

Membership Levels

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PLUS MEMBER

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PREMIUM MEMBER

The ultimate Artful Gourmet experience.

✔ Everything in Plus

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BONUS FREE MEMBERSHIP GIFT 🎁

To celebrate the launch, I’m offering a special gift to my community.

The first 5 people who sign up will receive a FREE 1-Year Plus Membership to The Artful Gourmet Patreon.

That’s a $120 value absolutely free. 🎉

This special promotion starts today and ends on July 14, 2026, or whenever all five memberships have been claimed—whichever comes first.

If you’ve been curious about joining, now is the perfect time.

🎁 Sign Up & Claim Your Free Membership Gift

Subscribe for free 👉 https://www.patreon.com/cw/KristenHessxTheArtfulGourmet

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Listen to the Latest Podcast Episodes

THE ARTFUL GOURMET PODCAST | With Kristen Hess

Welcome to the intersection of culinary artistry, creative business, and retro soul. Hosted by Kristen Hess—professional Food Stylist for KitchenAid and Food Network, Commercial Photographer, and featured cast member of the 2026 “Women In Power” TV series—this is the podcast for those who believe life should be lived artfully, one bite at a time.

From the high-stakes sets of NYC to the vibrant flavors of the modern kitchen, Kristen pulls back the lens on what it truly takes to build a creative life and a thriving brand.

The Artful Gourmet Podcast features three signature series:

✨ INTO FOCUS Bring your vision and your business into high definition. This mindset and motivational series dives deep into the psychology of creativity, the “Art of the Pivot,” and the resilience needed to succeed as a modern entrepreneur.

🎙️ UNFILTERED (Interview Series!) Raw, real, and inspiring conversations with the Creators, Tastemakers, and Movers & Shakers who are redefining their industries. Kristen sits down with world-class entrepreneurs to uncover the unfiltered stories behind their greatest successes and most pivotal lessons.

🕺 GROOVY EATS Step into the culinary time machine! This nostalgic series celebrates the iconic food, music, and culture of the 70s, 80s, and 90s. Featuring guest artists and reimagined retro recipes, we’re bringing the “Groovy” back to the kitchen with style and soul.

JOIN THE COMMUNITY: Whether you’re a foodie, a chef, food writer, creative entrepreneur, or a fan of the “Hero Shot,” subscribe to stay inspired, stay focused, and stay groovy.

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Why Patreon?

Creating meaningful content takes time, passion, creativity, and a tremendous amount of behind-the-scenes work.

Your membership helps support:

Recipe development
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Workshops and educational resources
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The continued growth of The Artful Gourmet

Most importantly, it allows me to keep creating independent content that inspires, teaches, entertains, and brings people together through food and storytelling.

Let’s Build Something Amazing Together

Whether you’ve been following along for years or you’re just discovering The Artful Gourmet, I want to thank you for being here.

Your support means more than you know.

I’m incredibly excited about what’s ahead, and I can’t wait to share this next chapter with you.

Pull up a chair.

Pour yourself a glass of wine, a great cup of coffee, or your favorite cocktail.

The table is set.

And you’re invited.

I’m so glad you’re here.

With gratitude,

Kristen

Founder & Creative Director

The Artful Gourmet

Food Stylist • Photographer • Writer • Podcast Host • Storyteller

Follow Along:

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April 23, 2026May 22, 2026

Going Analogue: Slow Living, Nostalgia & Meaningful Moments

Going Analogue: Why We’re Craving a Slower, More Meaningful Life

There’s a quiet shift happening right now—and it doesn’t feel like a trend as much as a return – the ‘going analogue’ trend.

It’s a part of a growing slow living movement, where people are choosing to unplug from social media and reconnect with real-life experiences through food, music, and meaningful moments.

People are stepping away from the constant scroll, the noise, the pressure to keep up. They’re choosing slower moments. Smaller circles. Real conversations. Tangible things you can hold in your hands.

Scrapbook

Film cameras. Handwritten notes. Scrapbooks. Polaroids. Vinyl records. Cooking meals instead of ordering them. Sitting around a table instead of a screen.

It’s the pull of nostalgia and meaningful moments – IRL again.

And honestly? I get it.

Listen to the latest podcast episode on Spotify

The Rise of Going Analogue

There’s something grounding about slowing down enough to actually feel your life as it’s happening.

Not documenting it for content.

Not optimizing it for engagement.

Just… living it.

Kristen+Friends

The analog revival isn’t about rejecting technology entirely—it’s about reclaiming presence.

It’s choosing:

- depth over speed
- memory over metrics
- connection over consumption

Kristen+Jen+Dad

As Carl Honoré, a leading voice in the slow living movement, has said:

“When you slow down, you get more out of life.”

And that’s exactly what this moment is about.

Why Slow Living Matters Now

If I’m being honest, this is the heart behind Groovy Eats.

It’s not just a retro cooking series.

It’s a time machine.

It’s my way of holding onto the feeling of growing up in the ’70s, ’80s and ’90s – when life felt a little slower, a little simpler, and a lot more together.

RV-Camping

Family road trips.

Music playing in the background.

BeefStroganoffInMemoryOfDad

Meals that brought everyone to the table.

Those moments shaped me—and they’re the reason I create what I create today.

1970sChristmasDinner

As Maya Angelou once said:

“People will forget what you said… but they will never forget how you made them feel.”

Groovy Eats is about that feeling.

Food, Music & Memory

There’s a reason a song can take you back instantly.

You hear it—and suddenly you’re somewhere else.

Another time.

Another version of yourself.

That’s not nostalgia for nostalgia’s sake.

That’s memory encoded through experience.

Food works the same way.

Moms-Chicken-Soup

A dish isn’t just a recipe—it’s a story.

A place.

A person.

That’s why in Groovy Eats, every episode connects:

- a year
- a song
- a recipe
- a story

Because when you layer those things together,

something powerful happens.

You don’t just watch or listen.

You remember.

The Inspiration Behind Groovy Eats

Across everything I create, this theme shows up again and again:

Every podcast episode, every blog post, every Substack essay, every YouTube video in this series is me chasing that feeling and inviting you to chase it with me. It’s retro recipes made with fresh, elevated ingredients — comfort food that honors the past while feeling relevant right now.

✺ Blog (TheArtfulGourmet.com)

A space where recipes meet storytelling—

BestOfMyLove-Eagles

where dishes aren’t just instructions,

Chicken Parm

but snapshots of time.

Vinyl Record Baby Come Back Player

January 1978 wasn’t flashy or loud — it was warm, comforting, and full of everyday magic. The radio played soft rock on repeat, dinner was often a casserole bubbling in the oven, and family time happened around the table, not a screen.

Chicken Divan

The series is built around a simple but deeply felt premise:

food and music are the original time machines.

Play the right song while you’re making the right dish, and you’re not in your kitchen anymore — you’re somewhere else entirely. You’re nineteen again, or twelve, or thirty-two, in a place and a moment that mattered.

✺ Substack Essays

More personal. More reflective.

TheresNoPlaceLikeHome

This is where I go deeper into the why —

behind the food, the memories, and the moments that shaped me.

✺ Groovy Eats Podcast

Stories you can hear and feel—

layered with music, culture, and
the emotional thread that ties it all together.

✺ YouTube Cooking Series

Where it all comes to life visually—food, music, mood, and storytelling all in one place.

A Return to What Actually Matters

Here’s what I keep coming back to, and what I think the analogue trend is really telling us: social isn’t dying. It’s evolving.

The future isn’t offline or online. It’s both, held together by intention.

FoodWritersRetreat

And the creators and communities that will matter most going forward are the ones who understand that — the ones who bring real texture, real warmth, real humanity to what they share.

The ones who make you feel like a regular somewhere, not just a follower.

Kristen Birthday Party

It’s about choosing:

- to call a friend instead of texting
- to cook instead of scroll
- to sit and listen instead of multitask
- to create memories instead of just capturing them

Girls Night Out in NYC

Writer Susan Sontag once observed:

“To collect photographs is to collect the world.”

But maybe now, we’re craving something deeper than collecting. We want to experience the world again.

Feb 1972 Groovy Eats Valentine's Day Dinner

That’s what Groovy Eats is for me. It’s my version of the scrapbook aesthetic — layered, personal, imperfect in the best way. It’s my vinyl record, my vintage film photo, my phone-free dinner table. It’s the place where food and music and memory get to exist together, without apology, on their own unhurried terms.

Kristen+Mom

Groovy Eats is my way of preserving those moments—and creating new ones.

It’s a reminder that:

- a simple meal can become a memory
- a song can become a time capsule
- a weekend with friends can become a story you carry forever

TheresNoPlaceLikeHome

And maybe, in a world that’s constantly pulling us online…

this is our way back to each other.

If you’ve been feeling the pull toward something slower, something more real, something that actually fills you up instead of just filling your feed — pull up a chair. Put on a good song. Make something beautiful to eat.

That’s the whole vibe. That’s Groovy Eats.

✨ Follow More Nostalgia on Groovy Eats Series

If you’ve been feeling that pull too—to slow down, reconnect, and bring a little more meaning into your everyday life—

I’d love for you to join me:

- Watch the latest Groovy Eats episode →
- Listen to Groovy Eats on The Artful Gourmet podcast →
- Read the full stories on the blog or Substack →

AlGreen

And maybe tonight…

put on a favorite song, cook something simple, and invite someone over.

No phones.

No pressure.

BabyComeBackPlayer

Just good food, good music, and good company.

That’s where the magic lives.

Disco Ball

Stay tuned for Groovy Eats Episode 4 – Coming Soon!

Disco Night | Retro Cocktails & Late Night Bites 💃 🪩 🍹 🍤

Get ready to dance, eat, drink and party like it’s 1978 at the disco in West Hollywood and Studio54. Be prepared to cook, sing, dance , drink and eat some retro late night bites and cocktails from the era, to the music of Donna Summer, Our #1 Disco Queen. Coming Soon.

Explore the Series:

🎙️ Groovy Eats on The Artful Gourmet Podcast
📺 Groovy Eats on YouTube
📝 Groovy Eats on the Blog
💌 Groovy Eats on Substack
📲 Groovy Eats on Social

Kristen Hess, The Artful Gourmet

Kristen Hess is a Food Stylist, Photographer, Writer, and the creator of The Artful Gourmet — a food and lifestyle media brand rooted in fresh comfort food, visual artistry, and the stories we tell around the table. Find her on Substack, The Artful Gourmet Podcast and YouTube Channel and her
food blog at theartfulgourmet.com.

April 11, 2026April 23, 2026

The Art of Light: Dark vs Bright Food Photography

How Lighting Shapes Mood, Story, and Craveability

There’s a moment in every shoot where everything clicks.

The light hits just right.

The texture comes alive.

The food stops looking like… food—and starts feeling like something.

That’s the moment I chase every time I step behind the camera.

Because food photography isn’t just about capturing a dish—it’s about shaping how people experience it before they ever take a bite.

And the most powerful tool in that transformation?

Light.

Dark & Moody: Depth, Drama, and Desire

There’s something undeniably magnetic about dark and moody food photography.

It pulls you in. It slows you down. It makes you look closer.

This style is all about contrast, shadow, and depth—and it works beautifully for brands that want to feel elevated, rich, and a little bit indulgent.

Think:

a glass of red wine catching the last light of the evening
a perfectly plated pasta with deep shadows and texture
a chocolate dessert that feels almost cinematic

“Light makes the photograph. Shadow makes the story.”

That balance between light and shadow is where the magic happens.

How I approach it:

One directional light source (usually side-lit)
Letting shadows fall naturally (not over-correcting)
Layering texture—linen, wood, ceramics
Styling that feels intentional, not overworked

Dark doesn’t mean heavy.

It means controlled, intentional, and emotionally rich.

Light & Bright: Fresh, Clean, and Effortless

On the other end of the spectrum is light and bright photography.

This is where things feel:

fresh
modern
effortless

It’s the aesthetic you see in lifestyle brands, cafés, wellness spaces, and clean, minimal packaging.

“Simplicity is the ultimate sophistication.”

This style is less about drama—and more about clarity and ease.

How I approach it:

Soft, diffused natural light (almost always window-based)
Light surfaces and minimal props
Gentle shadows (never harsh)
Clean compositions with breathing room

The goal is to make the food feel approachable, inviting, and beautifully simple.

Choosing the Right Light for Your Brand

Here’s the truth most people don’t talk about:

There is no “better” lighting style.

Only the one that tells your story best.

Dark & Moody Works For:

Wine & spirits
Fine dining
Rich, indulgent dishes
Luxury or editorial brands

Light & Bright Works For:

Cafés & bakeries
Wellness brands
Fresh, seasonal menus
Lifestyle-driven content
Recipe photography and cookbooks

Color & Contrast Works For:

A more colorful direction can communicate energy, creativity, and modernity.

Bright colors work well for ads, social media, point of sale, signage and billboards
Calls attention to the food and beverages or products
Gives a vibrant, modern, youthful feel

None of these are trends.

They are choices.