Smoked salmon, crème fraîche, and cucumber “caviar” on a taro chip, from Max Ultimate Food in Boston. Photographed for the 10th Anniversary issue of Bizbash.
Monthly Archives: August 2011
I recently shot some food for Diamond’s Edge, a restaurant on Diamond Cove in Casco Bay. I love the pops of color that show up in each dish. From the top: Maine Island Lobster Salad, Diamond Wedge Salad, Chicken Liver Mousse, Pan Seared Day Boat Scallops, Fried Chicken and Zucchini Bread, Foie Gras Torchon. For dessert…
The three days at Salt Water Farm were centered around preparing and consuming food in a more careful and thoughtful way. These are a few of my favorite moments and dishes from the farm. For the final meal, the group learned about making cocktails and created a dessert that I am still telling people about: parmesan shortbread…buttery…
The three-day workshops at Salt Water Farm cover a lot of skills – such as bread making, pie making, basic butchery – but Annemarie and Ladleah offer much more than instructions. They talk about their own personal histories with food, the sharing and consumption of food as a very intimate act, and knowing where your…