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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

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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

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Vodka, ginger beer, fresh squeezed lime.

Vodka, ginger beer, fresh squeezed lime.

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

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

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

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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)

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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

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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

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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…

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!

Brie

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

Bouillabaisse

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

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

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)

More cheese…please

I have been privileged to be able to contribute to Culture Magazine http://www.culturecheesemag.com, now in its second year of publication, and have enjoyed learning more about the world of artisanal cheese. Whether shooting the cheese in soft natural light, or macro shots of sardines on glass with strobes, this kind of work is at the heart of what I love to do in the studio. I never know what the art director is going to walk in the door with next, and she is constantly challenging me to capture her vision for the printed page, as a result it makes me a better photographer.

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