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A Photo Album for Apogee Catering

This past fall Dawn LaRochelle asked me to go through all the images over the past two years of events I’ve photographed for her catering business, Apogee Catering, and pick my favorite photos for an album. It was a daunting task to narrow down the almost 3,000 images and fit the best shots into an 80-page album. I really enjoyed the design process and reliving the weddings, dinner parties, and birthday brunches and remembering all the amazing food I got to try. The incredibly talented and professional chefs and service staff that can prepare a delicious meal and apps for 12 or 250 guests—sometimes in the middle of a pasture—was fun to watch and I was constantly impressed. These are some of my favorite spreads. Click on the images for a closer look.

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