Tara Mardigan is the team nutritionist for the Boston Red Sox and also provides individual nutrition counseling, group workshops and more. She worked with Trisha Leavitt of Silver Lining Design to create her website, The Plate Coach. I worked with these two incredible women to provide photographs that would enhance the site. Over the past year, it…
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,…
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.
