Community Day Celebration

It was an absolute pleasure to capture this event on June 10th for Southwestern Vermont Medical Center as they celebrated 100 years of providing healthcare to Bennington and the surrounding communities. We had perfect weather from the morning UCS 5K and kids fun run, to the parade with two women who are 98 and 101 years old! Other highlights included opening ceremonies, Jump Rope Race challenge, and hats off to Joshua of CircOvation and all of the vendors who turned out to cook food and the hospital staff who baked some delish cake with a historical timeline printed on them for everyone to enjoy. We also captured a group photo of those in attendance who were born at the hospital (including my son Ryan). And to finish off the day with bubbles to those who we have lost to cancer and watching as the Julie Shea Band let their soul shine—it was a perfect way to end the celebration.

This truly is a community hospital in every sense. Please share this link with family and friends who were there. (For your convenience, you can order prints right from the gallery by clicking the “buy” button.) Enjoy!

https://goo.gl/h1z6o1

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Let’s Rehearse

Whenever I have the opportunity, I really like to attend the rehearsal for a wedding. Not only is it a great way to familiarize with the venue, but it’s a great way for me to meet and get to know the family and wedding party a little before the actual wedding. I’ve shot several weddings at The Old First Church in Bennington, Vermont (arguably one of the most beautiful in the state, not to mention one of the oldest), but I still take rehearsal shots to help me get things dialed in and get focused for the next day. Here are the unfiltered pics taken at Erin and Kris’ wedding last fall. We had a fantastic time from start to finish and I was honored that they asked me to document their special day. To view the wedding album, click here.

Plum Blossoms

The Plum Trees (or Prunus mume) are in full bloom outside the studio once again, and I was feeling inspired to go shoot the blossoms this morning. They smell wonderful as well, and in years past the branches have been heavy with fruit—hoping for another good crop this year and may have to collaborate with a pastry chef and do a follow up post. Back in 2008 I was doing a studio shoot on Gin drinks for Santé Magazine and we decided to clip some of the blossoms for a pretty garnish and give the cocktails a little extra color. To check out some more pics (and order prints 😉 go here.

An Afternoon in Emily’s Kitchen

I recently had the chance to do a shoot with Emily Gold in her kitchen as she prepared the latest batch of goodies for the Walloomsac Farmers’ Market. We had been discussing a shoot for a while to help her promote her pastry business, Paper Cake Scissors, and last weekend the stars (and schedules) aligned and I was able to go to her house in Pownal, VT to shoot some in-process and finished goods.

What I love about Emily’s approach to cooking and preparation is how she combines her love of food and flavors, and thoughtfully blends ingredients in a way that richly layers complexity into the cookies, cakes, breads, pies and candies using infused ingredients. The result is truly unique baked goods. Some of the shots were of her homemade ingredients on the shelf, like rose sugar, and rosemary-infused salts. She combines and contrasts different flavors with poetic fervor.

Just to give you an idea of the variety from the shoot (not all shown here): Ginger Spice Cookies; Intense Chocolate Cookies (and intense doesn’t begin to describe, but the infused vanilla salt balanced the chocolate nicely); Chocolate Hazelnut Biscotti; Almond Biscotti with rosemary and orange zest, dipped in Callebaut chocolate; Spiced Coconut Whoopie Pies with chocolate ganache; Meyer Lemon Pound Cake; Elephant Bars (layered peanut butter and chocolate), Whole Wheat Chocolate Chippers; Whiskey-infused Caramels made with buckwheat honey. In a word, yum.

But don’t take my word for it, visit her stand at the Walloomsac Farmers’ Market in Bennington, Vermont and try these incredible flavors for yourself!

Chocolate Hazelnut Biscotti

Almond biscotti with rosemary and orange zest, dipped in Callebaut chocolate.

Rose Petal Madeleines

Rosemary-infused Valencia peels.

Icing the Meyer Lemon Pound Cake

Spiced coconut whoopie pies with chocolate ganache.

Whiskey-infused caramels, made with buckwheat honey and vanilla infused salt

Elephant bars, layered chocolate and peanut butter.

Whole Wheat Chocolate Chip Cookies with vanilla infused salt

The Grille or Golf?

The highlight of my week was shooting for the Mount Anthony Country Club‘s restaurant, The Grille, which is literally around the corner from my studio. The owners asked me to come up and shoot some of the items on the menu, of which I had heard good things from family and friends. The executive chef, Eric Pierce and his staff put together some really nice dishes and after trying each one, it’s fair to say The Grille is now on my shortlist of favorite restaurants. If you haven’t had a chance to go for dinner, lunch, or Sunday brunch, I highly recommend it. Oh, and did I mention the renovated 18-hole golf course with some of the most beautiful vistas in Bennington, VT? Go for the golf, stay for the food!

Sesame-encrusted tuna appetizer

Scrumptious fresh smoked salmon sushi

I really like the presentation of this sushi roll, and it tasted even better 😉

Scallops Florentina. Pan-seared sea scallops with fresh hearbs, garlic, lemon, tri-colors bell peppers, baby spinach and mushrooms, with a side of rice and garnished with a sweet basil leaf.

Turf Sliders. Seasoned beef tenderloin medallions grilled and served on toasted croutes topped with balsamic glazed onions and Vermont blue cheese. Accompanied with battered green beans and a wasabi ranch dipping sauce, and paired with a cold pint of Switchback ale. (This was hands down my favorite dish, and the battered green beans with the dipping sauce is a refreshing change from fries.)

Asian Ginger Tuna. Fresh Ahi tuna in a ginger soy marinade pan-seared and topped with a citrus fruit salsa.

Chicken a la Greque. Fresh chicken breast pan-seared with mushrooms, garlic, diced tomatoes, herbs, Kalamata olives, artichoke hearts, white wine, fresh lemon and feta cheese.

New York Sirloin with a sherry mushroom sauce and polenta cake.