Georges Duboeuf 2011 Beaujolais Crus Preview

A few times each year I have the opportunity to attend and photograph wine events and meet some legendary wine makers, and this past June Georges Duboeuf and his son and co-proprietor Franck with their importer Peter Deutsch hosted a media/trade preview of the 2011 Beaujolais Crus at db Bistro Moderne in NYC.

As much as getting to try some truly fantastic wines, I was really looking forward to going to a top shelf NYC restaurant—db Bistro Moderne, owned by the renowned Daniel Boulud, with the food prepared by executive chef Laurent Kalkotour. I had the chance to sneak into the kitchen for a few shots as he and his staff plated the 4 course meal.

For more info on the wines click here: Georges Duboeuf

Sirloin Burger Filled with Braised Short Ribs, Foie Gras and Black Truffle, Served on a Parmesan Bun with a light horseradish sauce. (Quite possibly the best slider I will ever have.)

Franck Duboeuf

Legumes Du Marché: Young Garden Vegetables, Fromage Blanc Dressing, Lavender Honey Vinagrette.

Executive Chef Laurent Kalkotour

Plating the Seafood Risotto

Seafood Risotto: Black Sea Bass, Scallops, Squid, Cockles, Fennel, Tomato Confit, Fumet Emulsion.

Dou of Beef: Braised Short Ribs, Beef Tenderloin, Spring Vegetables, Sauce Bordelaise.

(left to right) Franck Duboeuf, Georges Duboeuf, Peter Deutsch

Advertisement

July 19th is National Daiquiri Day

Who knew July 19th was National Daiquiri Day? I didn’t until today, so unprepared to mix anything I thought I’d be lazy and post an article I shot the drinks for Santé Magazine, which first appeared in June 2009, written by Naren Young. The lead recipe and opening spread is a rather tasty strawberry daiquiri. It was one of my favorite articles back then, and was also when I first really got into shooting cocktails. And as for clean up—it did have its fringe benefits.

Click here for PDF of article

Strawberry Daiquiri
2 oz Barbancourt Reserve Speciale Rhum, 1/2 oz fresh lime juice, 1/2 oz strawberry syrup (see the PDF), lime twist garnish

 

Battenkill Brittle

I just finished a fun studio/location product shoot for Battenkill Brittle. Leslie Kielson has developed a fantastic product and needed some new photography to launch a Website and marketing materials that will be available soon. I really enjoy collaborating with fellow Vermonters in their small business endeavors and I think this is a fantastic product. If your local to Bennington, stop by the Walloomsac Farmer’s market or look for it in the many shops in the tri-state area.

A little about the product from the current Website:

“Battenkill Brittle is the perfect snack to give you that necessary energy boost for any and all active endeavors (skiing, cycling, hiking, sports, working out, yoga, etc.), as a pick-me-up in between classes or for that afternoon office slump. It is light, just a little sweet and tastes great! And just an ounce gives you sustained energy that lasts. It is made with organic sunflower seeds, organic sesame seeds, organic pumpkin seeds, organic brown rice syrup, pure Vermont maple syrup and pecan meal.”

These are a few of my favorites from the shoot:

Crumbles sprinkled on ice cream

Mix it up with a Greek yogurt/blueberry compote parfait (this was really delish btw 😉

Jennifer and Brad

When Jennifer and Brad asked me to shoot their wedding atop Mt. Greylock at Bascom Lodge, I was psyched. Of all the venues I shoot at, being on top of a mountain has a very special feel to it, and Mt. Greylock has spectacular views in all directions, and a cozy lodge feel to it that is unique. These are just a few of the “Sneak Peek” photos I sent to them as I was editing. Congrats Jennifer and Brad!