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Elizabeth and Frank

The wedding season is starting early this year with a wedding in Lenox, MA, at the Gateways Inn this weekend. I’m looking forward to meeting Elizabeth and Frank’s family and friends. We did the engagement shoot last fall in Basking Ridge, New Jersey.

Elizabeth and Frank

Elizabeth and Frank

Elizabeth and Frank

Elizabeth and Frank

Elizabeth and Frank

Elizabeth and Frank


Chez Nous Bistro

To say that I was totally blown away by the food at Chez Nous Bistro is an understatement. From the first moment I walked in the door and was met by the husband-and-wife team, Franck Tessier and Rachel Portnoy, at their restaurant in Lee, Massachusetts, I could tell that they were passionate about their food and I needed to bring my A-game to this shoot. I have enormous respect for restaurateurs, and Rachel and Franck have yet again elevated my respect for the passion, talent, and hard work that it takes to be consistently good at their trade. I only wish I had a way to transfer the aroma from these digital images—they really do smell and taste even better than they look—these are a few of my favorite shots, enjoy—or should I say, bon appétit!


Warm Brie Filled with Black Truffle (Equinox Organic Greens and Red Wine Vinaigrette, Onion Chutney)


Bouillabaisse (Rachel's favorite, and this one smelled crazy good as she brought it in the room—it was all I could do not to put the camera down and dive into this one!)

Burger "à la Française"

Burger "à la Française" (Northeast Family Farms Pasture-Raised Beef topped with pan-seared Foie Gras, Home-made Sweet Potato Fries, Tomato Chutney, Garnishes)

Pâté Selection

House-Made Pâté Selection (Home-made Rillettes, Country Pâté, & Chicken Liver Parfait, Chutney, Cornichons, Toast)

Poached Salmon

Chardonnay-Poached Scottish Loch Duart Salmon (Zehr Farms' Mushrooms & Baby Artichokes, Winter Vegetables, in Chardonnay Sauce, 5-Grain Wild Rice Pilaf)

Rack of Lamb

Roasted Rack of New Zealand Lamb (Monterey Chèvre Goat Cheese & Rosemary Souffle, Braised Turnips in Port, au jus)


Duck 2-Ways: Roasted Magret of Duck and Braised Duck Leg (Kumquat Sauce, Rosti Potatoes, Melted Savoy Cabbage)

Pan-Seared Scallops

Pan-Seared Scallops over Butternut Squash Risotto (Arborio Risotto finished with Melted Savoy Cabbage, Chestnuts—optional)

Grilled Sirloin of Beef topped with Roquefort Cheese, Red Wine Sauce (Certified Black Angus Beef, Au Gratin Potato, Sautéed Green Beans)

Tarte Tatin

Tarte Tatin (Warm, Individual Upside-down Carmelized Apple Tart with Vanilla Gelato)


Profiteroles (Vanilla Gelato & Warm Chocolate Ganache)

Cookie Plate

"Chez Nous" Cookie Plate

Blondie Sundae

Blondie Sundae with Sea Salted Caramel (Their Signature Dessert: Warm Blondie, Rum-Soaked Raisins, Tahitian Vanilla Gelato, Chantilly Cream)

Cheese Plate

Cheese Plate (Chef's choice)

A Photo Album for Apogee Catering

This past fall Dawn LaRochelle asked me to go through all the images over the past two years of events I’ve photographed for her catering business, Apogee Catering, and pick my favorite photos for an album. It was a daunting task to narrow down the almost 3,000 images and fit the best shots into an 80-page album. I really enjoyed the design process and reliving the weddings, dinner parties, and birthday brunches and remembering all the amazing food I got to try. The incredibly talented and professional chefs and service staff that can prepare a delicious meal and apps for 12 or 250 guests—sometimes in the middle of a pasture—was fun to watch and I was constantly impressed. These are some of my favorite spreads. Click on the images for a closer look.