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 &…
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,…
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…
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,…
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…
