“For me, light is the signal in the transition. It’s not being in the light, it’s being there before it arrives. It enables me, in some sense.” – Toni Morrison, from The Paris Review The most invigorating and inspiring moments I’ve experienced have always been before dawn. Whether they have been with a group of friends painting in the…
I recently photographed Boston Chef’s Table for Plate Magazine. Jamie Bissonnette and Ken Oringer hosted the event for other industry professionals to come together to share a multi-course lunch featuring Speck and Asiago. My favorites: Speck and Sea Urchin Panini and Wood Roasted Carrots with Horseradish and Asiago.
When a few friends visiting from California asked me about my favorite restaurants in Boston, Posto topped the list. Pizzas are made using the ingredients and preparation guidelines of the Associazione Verace Pizza Napoletana – resulting in the textures and flavors that are specific to a traditional Neapolitan pizza. Before knowing this, I tried a…
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.
