This is a short video exploring different ways to photograph cookies. This video specifically showcases Alison Roman's Salted Butter and Chocolate Chunk Shortbread Cookies made by my fiance
One week ago on September 23rd, 14 restaurants competed at Sociable Cider Werks in an attempt to be named “Best of the Wurst”. A big thank you to FairVote Minnesota for putting on the event with Sociable Cider Werks, and for bringing me on to photograph.
Every vendor a did a phenomenal job, and it was clear in the reactions of every participant. Enjoy the images below!
Special thanks to all of the vendors for letting me come into your space with my camera to document your process, offerings, and participants!
While photographing, I also was reminded of the benefits of ranked choice voting. To learn more about ranked choice voting and FairVote Minnesota, check out their site at http://www.fairvotemn.org/
Over the past weekend, I had a couple of friends getting married at the bride's family's resort in Ontario near where I grew up fishing as an adolescent. This opened the door to a one day fishing adventure that I could share with my fiancée, Ananta - who had never caught a walleye in her life - in what I describe as "postcard country" on Lake of the Woods. More than anything though, I was looking forward to reconnecting with my old friend and guide, Ellery Horsman. He always exceeds expectations: the catch, the laughs and stories, and the incredible food he prepares on the shore.
I hope this post showcases some of the facets that are often hard to transcribe to someone who has never had the opportunity to travel north of the border for such an experience. The fish we caught that morning included perch, smallmouth bass, and of course, walleye. All delicious and fresh.
A few nuances regarding this shore lunch to note:
- Ellery used butter instead of traditional lard to fry the fish this afternoon. I have to say, the butter really made for a delicious alternative!
- The "O Canada Flambée" is a dessert invented by Ellery; and to be clear, dessert is NOT typically an addition most guides include (especially with ice cream!). He named it as such because it includes ingredients by all of the founding cultures of Canada. Maple Syrup and blueberries from the Indigenous communities in Canada, Grand Marnier from the French, and ice cream from the British. Also included: butter, nutmeg, lemon juice, and orange juice. The ice cream portions were also quite large because we were splitting a brick between three adults as the rest wouldn't have made it back to shore.
With that, please enjoy the images below that showcase an experience like no other.
To learn more from Ellery, or simply connect, find him here on LinkedIn:
Thanks again Ellery for an incredible day!
What could be better than a pop up, at a brewery, on a beautiful day in July, that featured mouth watering pork offerings and sides? Not much. It was so much fun photographing this event: the space, food, and energy really came together to allow some great pictures to be made.
The Cooks Collaborative took over Dual Citizen Brewery in Saint Paul this past Sunday afternoon and put on a fantastic event. Nick Vasquez and Grant Nelson offered pork sandwiches, tacos, elotes, slaw, and beans in a relaxed patio setting. Luckily, the venue also had a lot of great beer to pair with the chef's offering.
This past Saturday was the 2018 Lake Street Dumpling Tour that took place at over 14 locations up and down Lake Street in Minneapolis. The diversity of vendors and offerings were incredible. I didn't get to every location, but the ones I was able to get to were buzzing with participants excited to try the next momo, samosa, sambusa, empanada, tiropita, gyoza, or dumpling! The weather wasn't the most cooperative, but no one seemed to mind! If I learned one thing in preparation for the next festival I attend, it will be to skip breakfast.
Special thanks to the Lake Street Council for bringing me on board to capture the event and for organizing it in the first place. Lucky for you, you don't have to wait for the next Lake Street Dumpling tour to visit the participants who make great food weekly!
Panaderia San Miguel
It's Greek To Me
El Nuevo Rodeo
Midoris Floating World
Urban Forage Winery
Cooks Collaborative is a project created by Nick Vasquez to host events around the Twin Cities, "that inspire collaboration, strengthen professional bonds, and celebrate our culinary community".
I was incredibly fortunate to be invited along this past Tuesday to capture a Filipino inspired ticketed dinner that featured Chefs Jet Simon and Nathel Anderson. The event took place at Norseman Distillery, and the setting, experience, and dishes came together for an incredible evening to all in attendance.
Events are a really fun way for restaurants and suppliers to showcase their skills and offerings through strategic execution. April 17th, the Seward Co-op Creamery in partnership with Dream of Wild Health put on a ticketed three course dinner with dessert. It was incredible, and I felt honored to capture the different aspects of the event.
I attempted to capture as many aspects of the event as possible: the preparation, the dishes, and the guest experience. I hope I came close to showcasing the experience I saw everyone having:
This plated event was so much fun to partake in. If you are interested in having your own event photographed, please contact me at firstname.lastname@example.org to discuss the details.
I would highly recommend buying tickets early for Seward's next dinner if this type of experience interests you! This event sold out, and rightfully so.
If you would like to learn more about the amazing work of Dream of Wild Health, or support their mission, please visit their website here: https://dreamofwildhealth.org/
Hi Everyone! I wanted to drop a note about a new project with which I have been challenging myself. I have been photographing for 15 years now, and recently began centering the majority of my work on food and experiences in what I'm calling "The Cultural Portfolio".
The images and posts I'm starting with include many shots of things prepared at home, but also some restaurants, ingredients, and experiences I have cultivated through my lens as well (and the intention is to continue to add more moving forward). Any and all support is appreciated: liking my accounts on social media, checking out my website, or sharing with a professional in the industry that could benefit from good imagery.
My tagline is:
THE CULINARY PORTFOLIO EXISTS AS A VEHICLE TO EXPRESS THE PASSION, DRIVE, AND ART BEHIND GREAT FOOD AND EXPERIENCES
Thanks for taking the time, I look forward to sharing more as I continue.