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Got Macy’s?

 

It’s always satisfying to see work in print, even more so to see it on store shelves. Gotta give props to Ad Partners, Inc. (Bruce and Karen Cumsky) for some really great packaging shoots for John Wm. Macy’s tasty products. For more info check out http://www.cheesesticks.com/Macy_New Packaging

Perigee Summer Menu

I just finished shooting a selection of plates from the new summer menu at Perigee Restaurant in Lee, MA. When owner Dawn LaRochelle calls me to shoot her food I know it’s going to be good, and this was no exception. The Head Chef Joe Baczek, and Sous Chef Eric Anderson did a brilliant job with the presentations. Here are but a few of the offerings…

Pan-Seared Shrimp and Scallops, over sweet pea risotto; topped with horseradish-cilantro pesto

Roasted Duck Breast over wild mushroom and sage butter farro; topped with an over-easy duck egg

Roasted Duck Breast over wild mushroom and sage butter farro; topped with an over-easy duck egg

Pan Seared Trout Piccata over black pepper fettuccini with market-fresh vegetables

Pan Seared Trout Piccata over black pepper fettuccini with market-fresh vegetables

NY Strip Au Poivre, encrusted with pink and green peppercorns, topped with Cricket Creek Farms 'Maggies's Round' cheese

NY Strip Au Poivre, encrusted with pink and green peppercorns, topped with Cricket Creek Farms 'Maggies's Round' cheese

Seafood Martini, Asian-inspired cerviche featuring scallops, shrimp and lobster marinated with white soy and yuzu

Seafood Martini, Asian-inspired cerviche featuring scallops, shrimp and lobster marinated with white soy and yuzu

Braised Beef Short Ribs, over pan-fried polenta cake; topped with tomato and wild mushroom ragout

Braised Beef Short Ribs, over pan-fried polenta cake; topped with tomato and wild mushroom ragout

Paella Valencia, saffron rice, scallops, shrimp, smoked chicken, chorizo sausage, clams, carmelized onions, garbonzo beans and market-fresh vegetable

Paella Valencia, saffron rice, scallops, shrimp, smoked chicken, chorizo sausage, clams, carmelized onions, garbonzo beans and market-fresh vegetable

Pomegranate-Glazed Salmon, over lemon-scented farro with market-fresh vegetable

Pomegranate-Glazed Salmon, over lemon-scented farro with market-fresh vegetable

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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Taylor Farm

I just finished shooting for Jonathon Wright on his family farm in Londonderry, VT. I’ve never met a farmer I didn’t like, and Jon and his crew are no exception. For the upcoming re-design of their Web site we shot cheesemaking (I tried to show most of the steps here), product shots and sleigh rides. If you have cabin fever and want to get out with the kids for a sleigh ride and try some of the half-dozen flavors of gouda cheese they offer, as well as jams, maple syrup, and lots of other goodies in the shop, give them a call and book a ride. 802-824-5690 http://taylorfarmvermont.com , and for more info on the cheese visit the Vermont Cheese Counsil http://www.vtcheese.com/members/taylor/taylor.htm

Taylor Farm truck sign

The farm is located right on Rt.11 just up the road from Bromley Mountain, you can't miss it...

Taylor Farm sleigh ride

Taylor Farm sleigh ride

Taylor Farm cheesmaking

Cheesmaking with fresh organic raw milk from the 50 Holstein and Jersey cows

Taylor Farm Cheese

Taylor Farm flavors include: farmsted gouda, aged gouda, maple-smoked gouda, chipotlle gouda, garlic gouda, and cumin or caraway gouda

Food shot of the day

Cheese Tortellini with Smoked Chicken, Cremini Mushrooms and Artichoke Hearts in Sundried Tomato Alfredo Sauce, Topped with Parmesan Shavings

Of all the food I have photographed for Perigee Restuarant, this is probably my favorite (to eat). Between the creamy sauce and the smokey chicken and tender artichoke hearts, well in a word—Yum.