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Georges Duboeuf 2011 Beaujolais Crus Preview

A few times each year I have the opportunity to attend and photograph wine events and meet some legendary wine makers, and this past June Georges Duboeuf and his son and co-proprietor Franck with their importer Peter Deutsch hosted a media/trade preview of the 2011 Beaujolais Crus at db Bistro Moderne in NYC.

As much as getting to try some truly fantastic wines, I was really looking forward to going to a top shelf NYC restaurant—db Bistro Moderne, owned by the renowned Daniel Boulud, with the food prepared by executive chef Laurent Kalkotour. I had the chance to sneak into the kitchen for a few shots as he and his staff plated the 4 course meal.

For more info on the wines click here: Georges Duboeuf

Sirloin Burger Filled with Braised Short Ribs, Foie Gras and Black Truffle, Served on a Parmesan Bun with a light horseradish sauce. (Quite possibly the best slider I will ever have.)

Franck Duboeuf

Legumes Du Marché: Young Garden Vegetables, Fromage Blanc Dressing, Lavender Honey Vinagrette.

Executive Chef Laurent Kalkotour

Plating the Seafood Risotto

Seafood Risotto: Black Sea Bass, Scallops, Squid, Cockles, Fennel, Tomato Confit, Fumet Emulsion.

Dou of Beef: Braised Short Ribs, Beef Tenderloin, Spring Vegetables, Sauce Bordelaise.

(left to right) Franck Duboeuf, Georges Duboeuf, Peter Deutsch

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

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

Chicken a la Greque

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.

NY Sirloin

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

A wedding in Chinatown

When Kit Young asked me if I would like to shoot her wedding in Chinatown I was really psyched. I hadn’t been to Chinatown in lower Manhattan since I was a little boy with my dad, who brought me there one magical night during a Chinese New Year and I will never forget the fireworks. So when Kit mentioned it almost a year ago, I couldn’t wait to do this shoot. It was a really hot and humid day in the city and right as I got to the parking garage it started to downpour. But eventually the rain passed and I got to meet Jia’s family and some of their friends and we began the start of the day of preparations and celebration. The traditional Chinese seafood dinner (over a dozen courses) was amazing and the party was a memorable one. Congrats Kit and Jia!

Getting ready in a very busy salon in Chinatown

Almost ready...

Jia and Kit walking down a back alley in the heart of Chinatown

(L-R) Vienna, Kit, Jia, and Brian at the South Street Seaport with the Brooklyn and Manhattan bridges in the background.

Let the celebration begin!

Scallops and cabbage in a sweet sauce

Shark fin soup

One of the many toasts during the ceremonial "tea"

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