Food Photography

The Ultimate Shore Lunch by John Yuccas

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:

https://www.linkedin.com/in/ellery-horsman-13832964/

Thanks again Ellery for an incredible day!

Event Photography: Cooks Collaborative Behind The Stove Dinner III by John Yuccas

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. 

Be sure to like Cooks Collaborative on social media to ensure you won't miss any of their future projects!

Instagram: @cookscollab

Facebook: https://www.facebook.com/CooksCollab/

Event Photography: Seward Co-op Creamery Farm to Table Dinner by John Yuccas

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 john@theculinaryportfolio.com 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/

-John