• Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 52 other followers

  • Archives

  • Like us on Facebook!

Menu Shoot at Gringo Jacks—Manchester, Vermont

I wanted to share a few mouth-watering shots from the Gringo Jack’s shoot. Jack and his crew pulled out all the stops, and I have to say if you have never tried Gringo Jack’s do yourself a favor and go!

Advertisements

Château De Chausse Tasting

I am always excited to shoot wine events in New York City, and this recent seminar and tasting was a lot of fun. My friends at Cornerstone Communications asked me to come down and cover the US release of Château De Chausse wines—a vineyard in France recently purchased by Charles S. Cohen. The venue was held at 979 3rd Ave., also owned by Mr. Cohen in the restaurant Upper Story by Chef Charlie Palmer. The view on the 14th floor patio of the 59th Street Bridge was pretty amazing, and the invited guests and media were treated to a tasting seminar by winemakers Laurence Berlemont and Franck Bailleul, then some more Chausse wines as well as passed hors d’oeuvres from Chef Palmer’s kitchen.

Winemaker, Laurence Berlemont

Goat Cheese Soufflés

Duck Rillettes, Gastrique, Crostini

Ratatouille Tartlets, Goat Cheese Mousse

 

 

Sheraton Parsippany

I wanted to share a few pics from a recent shoot in New Jersey at the Sheraton Parsippany Hotel. They have just renovated their restaurant, Amuse, and the food and hospitality is fantastic. I highly recommend staying there if you are in the area or book a group if you have a corporate meeting coming up.

 

 

Jamtastic!

Very happy to spread the Jam with my friends Ross and Danine of Jamtastic, for their new Website http://www.jamtasticjam.com.

Terroir & Meroir—Photos from a Kim Crawford Wine and Oyster Pairing

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.

kim-crawford_0048

kim-crawford_0044

kim-crawford_0094

Oyster Sommelier, Christ Maslowski (second from left) and Kim Crawford Winemaker, Anthony Walkenhorst (far right), along with the professional servers at Zadie’s Oyster Room

 

kim-crawford_0072

Oysters from Rhode Island, Maine, Massachusetts, Washington and California, as well as New York

kim-crawford_0123

Broiled Oysters with Sea Lettuce, Soffritto, and Parm

kim-crawford_0178

Fried Oysters with Dulse, Kohlrabi, Garlic, and Lemon

kim-crawford_0163

Crab Cake Sliders with Cucumber and Aioli

kim-crawford_0057

Chef Devon Deardon and his team shucked and prepared a feast of oysters for the pairing

kim-crawford_0214

kim-crawford_0219

Poached Oysters with Wakame, Cream, Sherry, and Succotash

kim-crawford_0076 kim-crawford_0110 kim-crawford_0130 kim-crawford_0150 kim-crawford_0176 kim-crawford_0196 kim-crawford_0248 kim-crawford_0261

kim-crawford_0136

Baked Oysters with Seaweed Butter, Prosciutto Cotto, Egg, and Leeks

kim-crawford_0126

Brown Bread with Anchovy Butter, as well as Smoked Bluefish Paté

kim-crawford_0267 kim-crawford_0282 kim-crawford_0290 kim-crawford_0300 kim-crawford_0357 kim-crawford_0371 kim-crawford_0379 kim-crawford_0386 kim-crawford_0401 kim-crawford_0413 kim-crawford_0422 kim-crawford_0427 kim-crawford_0430 kim-crawford_0469 kim-crawford_0479

kim-crawford-event_menu_

Catering is Key

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.

Herb-rubbed Roasted Pork Loin, almost ready for the carving station

Herb-rubbed Roasted Pork Loin, almost ready for the carving station

Apogee_004

Prosciutto, sopresatta, country paté, Brie, herbed-goat cheese, and aged cheddar, with marinated vegetables, mixed nuts and sun-dried fruits, artisanal crackers…in other words nom noms

Apogee_005 Apogee_007 Apogee_011

Vodka, ginger beer, fresh squeezed lime.

Vodka, ginger beer, fresh squeezed lime.

Apogee_050

Crudite “Bentos” (Fresh veg with feta-herb dip and roasted red pepper aioli)

Apogee_035

Sundried tomato-Asiago Arancini (crispy-creamy risotto balls)

Sundried tomato-Asiago Arancini (crispy-creamy risotto balls)

Apogee_090

Bruschetta with Rosemary, Roasted Plum tomatoes, Ricotta and Prosciutto

Bruschetta with Rosemary, Roasted Plum tomatoes, Ricotta and Prosciutto

Beef Carpaccio on Edible Asian Spoons (with a dollop  of horseradish cream)

Beef Carpaccio on Edible Asian Spoons (with a dollop of horseradish cream)

Apogee_099 Apogee_107

Mini Stuffed Peppers 9with ground Angus beef, rice, caramelized onions, garlic, and marinara sauce)

Mini Stuffed Peppers (with ground Angus beef, rice, caramelized onions, garlic, and marinara sauce)

Toasting the pita bread before it's cut up for the above mentioned nom noms

Toasting the pita bread before it’s cut up for the above mentioned nom noms

Not sure if these were shrimp or small lobsters

Not sure if these were shrimp or small lobsters

Prosciutto, sopresatta, country paté, Brie, herbed-goat cheese, and aged cheddar, with marinated vegetables, mixed nuts and sun-dried fruits, artisanal crackers…in other words nom noms

Chef Eric doing what he does so well

Chef Eric doing what he does so well

Apogee_126 Apogee_131 Apogee_145 Apogee_186

The beautiful barn at Stonover Farm

The Apogee team putting the finishing touches on the tables inside the beautiful barn at Stonover Farm

Fresh tomato and mozzarella

Fresh tomato and mozzarella sprinkled with chopped basil

Alfredo sauce is always good.

Alfredo sauce is always good.

Putting the finishing herbs on penne with sausage and peppers

Putting the finishing herbs on penne with sausage and peppers

Bacon and Scallion Smashed Potatoes

Bacon and Scallion Smashed Potatoes

Apogee_249

Grilled Vegetable Platters, Caesar salad, fresh tomato basil and mozzarella, fresh mini corn muffins and artisan rolls.

Eggplant Rollatini (with ricotta, mozzarella, Provolone and campari tomato sauce.

Eggplant Rollatini (with ricotta, mozzarella, Provolone and Campari tomato sauce.

Oh, and the Herb-rubbed Roasted Pork Loin. Yum...

Oh, and the Herb-rubbed Roasted Pork Loin. Yum…

Georges Duboeuf Crus Beaujolais 2013 Preview Event

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…

Crus Beaujolais01 Crus Beaujolais02 Crus Beaujolais03 Crus Beaujolais04 Crus Beaujolais05 Crus Beaujolais06 Crus Beaujolais07 Crus Beaujolais08 Crus Beaujolais09 Crus Beaujolais10 Crus Beaujolais11 Crus Beaujolais12 Crus Beaujolais13 Crus Beaujolais16Crus Beaujolais14 Crus Beaujolais15Crus Beaujolais17 Crus Beaujolais18 Crus Beaujolais19