Chef, Diamond’s Edge.
Yearly Archives: 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…
Some of my favorite moments traveling have occurred when I’ve reached the destination late at night, a little weary from the road and unsure if I should be tired or responding to the cups of coffee consumed along the journey. Arriving in the night means that I’ll probably wake up and for a split second…