Kristin Teig Photography » food

Boston Globe Magazine: Spring Recipes

Kristin — Thu, 11 Apr 2013 02:51:57 +0000

For last weekend’s Boston Globe Magazine, I photographed five spring recipes from Adam Ried: Roman-style Braised Artichokes, Quinoa with Fava Beans, Radishes and Feta, Roasted Spring Onions with Mustard Breadcrumbs, Asparagus and Eggs with Herbed Mayonnaise, and Beets with Rhubarb and Orange. Many thanks to Catrine Kelty for the beautiful styling!

Q’s Nuts – Somerville, MA

Kristin — Thu, 07 Mar 2013 03:35:44 +0000

Brian Quinn (“Q”) and his wife Beth, photographed for the winter issue of Edible Boston. They’ve created some flavors of roasted nuts that I think are just genius! Check out the article on Q’s Nuts online if you missed the issue.

Prides Osteria – Beverly, MA

Kristin — Thu, 17 Jan 2013 03:58:11 +0000

About a year ago, I worked with Michael Magner to create some new images of his menu items at Prides Deli & Pizzeria. He told me that I’d have to come back to photograph a new bar and grill he was going to open. His plans for the neighborhood grill changed when he met Chef Paolo Laboa, former executive chef at Farina. Chef Paolo was moving east and worked with Michael to create what is now Prides Osteria, serving regional Italian dishes using products from local farms.

I found out that Chef Paolo won the 2008 World Pesto Championship in Genoa, Italy and was intrigued. There are certain foods that almost have their own eras in my life. As a kid there was the year of crustless PB&J’s, a stint in college when balsamic went with everything, and while I lived in Italy, the obsession was pesto. During the shoot, I had a bite of the mandilli di seta al vero pesto genovese - this is the dish I am going back for.

I love shoots like this one. They are slightly chaotic in the best possible way – since the kitchen staff is preparing for the evening, it’s a bit like an intricate dance that you have to try and step into without throwing everyone else off. I’ll carve out a little corner to shoot dishes in, leave it and head into the kitchen to capture the gnocchi-making process, grab someone who is available to head over to the “portrait studio” (read: reflectors in a corner where light is sifting through a glass door that has been coated with something that looks like vellum – good call, Michael!), and all the while Chef Paolo is singing.

Check out this detailed review by Heather Atwood on her blog. If you’d like to learn to make a full-course meal (and the famous pesto!) with Chef Paolo, the restaurant will be hosting their first cooking class on Monday, February 11th from 6:30pm to 9:30pm (for info call 978.969.0083).

The Painted Burro

Kristin — Wed, 23 May 2012 15:52:17 +0000

The Painted Burro, Somerville MA. Our shoot included Street Cart Chicken, a variety of Dos Tacos, the Mexican Street Corn (covered in roasted garlic mayo, cotija cheese and sprinkled with cayenne) “chingon” cucumbers and guacamole with pork belly and roasted grape tomatoes. For events/news check out their facebook page!

Book Cover: A Feast of Ice & Fire

Kristin — Mon, 23 Apr 2012 15:19:50 +0000

You know it is going to be a fun shoot when your preliminary notes say: “doves flying out of pie??” I recently had the opportunity to work with Chelsea Monroe-Cassel and Sariann Lehrer, authors of Inn at the Crossroads, as well as prop stylist Beth Wickwire, to create this cover for A Feast of Ice & Fire, the official Game of Thrones cookbook. Chelsea and Sariann created all sorts of delicacies from the books for our shoot: Rack of Lamb and Herbs, Beef and Bacon Pie, Baked Apples, Cream Swans, stews, tarts, and my favorite – the lemon cakes! The cookbook can be pre-ordered now and is out on May 29.

The wraparound book jacket gave us the space we needed to create the feast; here’s a look at how it came together:

After a lot of rearranging and working around where text would be placed, we ended up with this final image for the cover:

Thanks so much to Chelsea, Sariann, Beth, Joe, and David from Random House – great day, great team!

Swans Way – Camden, ME

Kristin — Mon, 26 Mar 2012 01:00:47 +0000

Swan’s Way featured a Mediterranean-inspired menu for the Maine Magazine wedding issue that included Polenta corn fritters & Chicken saltimbocca, Local organic watermelon radishes on a bed of greens with triple-créme croutons and a champagne mustard oil vinaigrette, Beef tenderloin with an Italian salsa verde, Frutti di mare, Wilted local organic greens with white beans drizzled with olive oil, garlic, & herbs, and Local organic baby Tondo di Parigi carrots. The Dolcelino was the featured dessert (created by Swan’s Way, they are sold in Maine and are fantastic).

Kitchen Chicks Catering – Kennebunk, ME

Kristin — Wed, 07 Mar 2012 15:04:47 +0000

Kitchen Chicks Catering put together a classic Maine summer menu: mini Maine crab cakes with lemon dill aioli, Glidden Point Oyster with caviar mignonette on a bed of seaweed salad and sea salt, and Maine lobster and avocado timbale with brioche crostini. The entrée was pan-seared native halibut with fresh herb pesto, spring pea and radicchio risotto, and roasted asparagus and grape tomatoes with a basil-infused olive oil drizzle. For more info check out the article from Maine Magazine’s wedding issue!

Aurora Provisions – Portland, ME

Kristin — Mon, 05 Mar 2012 22:34:37 +0000

For Maine Magazine’s wedding issue, I had the chance to work with three wedding caterers in Maine who each put together beautiful sample menus. These were a few of my favorite dishes from Aurora Provisions‘ farm-inspired meal set at Broadturn Farm in Scarborough. The menu included herb-roasted marinated poussin, Pommes Anna, farm beans with tarragon & summer savory butter, sweet corn madeleines with Spoonbill caviar and crème fraîche, saffron mussels with fennel and aioli croutons and layered colored beet and herbed goat cheese terrine with microgreens and basil oil. For dessert: a Normandy heritage apple tart and an Austrian hazelnut wedding torte with chocolate-rum buttercream.

Asheville, NC

Kristin — Fri, 03 Feb 2012 16:53:55 +0000

The past few months have been one swirly adventure. Someone gave me the Q&A 5 Year Journal - which is pretty incredible because now I will remember what art movement best described my mood on a particular day or what superpower I wish I had (and will see how the answer changes over five years). Of course some of the most interesting questions for me have been about food. List three foods you ate today? While visiting friends in Asheville, NC this answer would be: Cheese, x3. Cheese vastly outnumbered all other items in the bag of groceries we brought out to a cabin, so we had some chevre with rosemary stuffed in baked figs and drizzled with honey, brie with bread and fig spread, and parmesan on my favorite simple pasta recipe (the lemon and mint pasta from Sam the Cooking Guy).

Other unforgettable things consumed in Asheville: goat cheese on pecan encrusted fried green tomatoes at Sunny Point Cafe, Muscadine grapes, Cheerwine, and the maple with smoked sea salt drinking chocolate at The French Broad Chocolate Lounge.

the de Magistris family Holiday Feast

Kristin — Sun, 11 Dec 2011 21:21:31 +0000

I first learned about the Festa dei Sette Pesci - the Feast of the Seven Fishes – from two of my favorite baristas when I was in Florence during Christmas. I will never forget the conversation and wish that I kept the napkin with their assortment of fish sketches to help me understand what they were saying.

Up in Woodstock, Vermont, Dante de Magistris and his family enjoy their own take of the traditional feast for the holidays. What I loved most about this shoot was watching how everyone gathered in the kitchen, pitched in and taste-tested the dishes. Check out the article by Alexandra Hall, along with some of Dante’s recipes that ran in The Boston Globe Magazine here!

Styling: Maria del Mar Sacasa