Very happy to spread the Jam with my friends Ross and Danine of Jamtastic, for their new Website http://www.jamtasticjam.com.
I wanted to share a few photos from a recent assignment in New York City to cover the media event Terroir & Meroir, an exploration of wine and oysters with Kim Crawford winemaker Anthony Walkenhorst. Shucking lessons and pairings by Zadie’s Oyster Room Chef Devon Dearden and Oyster Sommelier Chris Maslowski. I was impressed with the staff (who put up with me shooting in the prep areas and behind the bar) as they cracked and shucked hundreds of oysters for the assembly of writers and reviewers. My favorites were the amazing prepared oysters (see menu below)—which were baked, broiled, fried, and poached—with complex layers of flavors that paired beautifully with the Kim Crawford wines.
Aside from the ceremony, the dress, ring, venue, and guests—the food at a wedding is key to a great night. My friends at Apogee Catering excel at cranking out loads of mouth-watering tidbits and delicious entrees for large and small events alike. These are a few of my favorites from last weekend’s wedding at Stoneover Farm in Lenox, MA. Having the open firewood charcoal pit to cook on a cool autumn night on only made it better.
Filed under: Culinary, Events, Food Photography | Tagged: Apogee Catering, Beef Carpaccio, Brie, casear salad, eggplant rollatini, Fresh tomato and mozzarella, ginger beer, Grilled Vegetables, Herb-rubbed Roasted Pork Loin, herbed-goat cheese, Ketel One Vodka, Lenox Weddings, limes, Malbec, mini corn muffins, Mini Stuffed Peppers, Pâté, Pita bread, Prosciutto, risotto balls, shrimp shooters, sopresatta, Stonover Farm | 1 Comment »
I am always honored when asked to shoot the annual Beaujolais Crus events for Georges and Franck Duboeuf, and each year the location, wine, and food pairings are superb. So when I was asked to cover this year’s event at Chef David Bouley’s Test Kitchen in Tribeca, I was really excited. Bill and Peter Deutsch of Deutsch Family Wines hosted the event and my friends at PadillaCRT coordinated the details down to a T, with beautiful flower arrangements, and as always ran a very polished media event for the attendees. The space is perfect for hosting private functions like this and Chef Bouley’s Test Kitchen is absolutely amazing. Here are just a few of the photos…
If you haven’t noticed, the cider market is booming. And last fall I was asked to cover a tasting event sponsored by Sidra de Asturias at Tertulia in Manhattan. Sidra de Asturias is a Protected by Designation of Origin (PDO) product of Spain and the Asturias region, or Green Spain, is located along the northern coast. The region has been producing cider since the 11th century and supplies 80% of the national production.
For centuries, servers called escanciadores have been pouring Asturias cider in a way that aerates the beverage and enhances the flavor and aroma. Only a shot is poured high over the server’s head and is to be consumed in a single gulp. For more info on Ciders of Spain and the beautiful Asturias region check out these links:
It was a really fun event and towards the end the pros let the attendee’s give pouring a shot, needless to say the floors were a bit sticky by the end of the night, but coupled with the fantastic cider and the amazing tapas cranking out of the kitchen by Chef Mullen’s team at a dizzying rate, no one seemed to mind.
Of all the photo shoots I do throughout the year for clients, when I get a call from a restaurant owner to come shoot their food and their restaurant I get excited. It’s really the thing I enjoy doing the most.
These are some of my favorites for a series of shoots I did for Baba Louie’s. The owners, Eileen and Paul Masiero just get it, and like any successful restauranteurs they start with fresh ingredients, and in my humble opinion make the best pizza in the area. They have set up a bakery which pre-bakes the sourdough crusts fresh everyday for the 3 area restaurants, as well as bread for the sandwiches and dinner rolls. I am a sucker for great pizza and have been striving to bake the perfect pizza at home, but I can’t hold a candle to what Baba Louie’s is doing. The crust is perfect, thin and crispy and the toppings are loaded thick with fresh toppings and cooked with a hot wood-fired oven. The sandwiches, salads, and pasta specials are just as good, but the pizza menu is all I look at when I’m there. My favorite is the “Isabella” with roasted sweet potatoes, roasted parsnips, caramelized onions, roasted garlic, fresh mozzarella and shaved fennel, drizzled with reduced balsamic vinegar and parmesan. It’s simply a slice of heaven.
If a client tells me their customers love the food photos on their website and had to come in no matter the weather outside on a dark night, then I know I’ve done my job. And I love my job.
Filed under: Culinary, Food Photography, Uncategorized | Tagged: Baba Louie's, bakery, caramelized onions, Fennel, Food Photography, Greg Nesbit Photography, mozzarella, parmesan, Pizza, reduced balsamic vinegar, restaurant interior photos, roasted garlic, roasted parsnips, roasted sweet potatoes, sourdough crust, woodfired pizza | 1 Comment »