A few months ago, I was asked to photograph for Yahoo Food a 16 course lunch for famous Italian chef Massimo Bottura at the Modernist Cuisine Lab. I was thrilled! Massimo Bottura was touring the US for his recently published book, Never Trust a Skinny Chef. Here is a link to the article and a few images below: A 16-Course Modernist Cuisine Lunch On a side note, I got to taste all the dishes, and they were amazing!
Back in early October, I had the opportunity to photograph the Neighborhood Farmer’s Market Alliance’s annual fund raiser for the second year in a row. I asked my friend and fellow photographer Rolan Wong if he wanted to join and he said yes. I am the more shy, food photographer, and he is the more outgoing photographer, so we make a good team. It’s also helpful to learn from him about doing event photography. In my line of work I also have to take photos of chefs, so this was great practice for me.
The yearly event is a collaboration between amazing chefs and farmers and it helps to create emergency relief funding for farmers. The 24 chefs and farmers work together to create dishes, and if you have purchased a ticket (or are working ;)) you can sample the many dishes that they have come up with. The chef creates a dish using the farmer’s ingredients, then the guests get to sample and vote for the best one. It’s a ton of fun, and there is so much talent that usually I am a little star stuck. There are chefs from many of the top restaurants in Seattle, and they are always so nice and friendly.
I worked with the NFMA while I was in school. I chose them to work with on our required Non-Profit advertising campaign. They were a pleasure to work with and I still love to be able to give back to them. They operate 7 of the Farmer’s Markets around Seattle and their main focus is education of the public and running food only farmer’s markets to help support local farmers. If you haven’t been to one yet, you should go check them out. The Capitol Hill Broadway Farmer’s Market recently became year round, so you can go visit them when all the others are closed! 🙂
Enjoy the photos!
A few weekends ago, my friend Allison came over and we (she) made an amazing pot pie. She definitely is one of my most favorite people to collaborate with. The pictures always turn out lovely (in my opinion) and the food always tastes so good. The recipe we decided on is from Bon Appetit, posted below. Since Allison is a vegetarian, we simply omitted the chicken and added extra seasonal vegetables to make up the difference. It tasted great, and we had plenty for leftovers all week.
In other news, I am so excited to go visit family over Thanksgiving! This will be my first Thanksgiving in Phoenix, and my first with my bro in about 10 years. Since he lives in Phoenix, we typically save our visits for spring or summer, because the weather here is so much milder. Also, in work news, I am gearing up for a very exciting shoot in LA next month! Wow, I can’t wait and I feel so honored to have been asked to do this shoot, more details to come! xoxo
- 3 cups all-purpose flour plus more for surface
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2′ cubes
- 1/4 cup vegetable shortening
- 2 cups peeled, coarsely chopped carrots
- 1 large onion, coarsely chopped
- 1 leek, coarsely chopped
- 1 3-pound whole chicken
- 4 celery stalks, coarsely chopped
- 6 sprigs thyme
- 1 cup dry white wine
- 1 tablespoon kosher salt
- 1 teaspoon whole black peppercorns
- 1 tablespoon tomato paste
- 2 tablespoons dried chanterelle or shiitake mushrooms
- 1 cup 1/2′ slices peeled carrots
- 1 cup fresh (or frozen, thawed) peas
- 1 cup red (purple) pearl onions
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup all-purpose flour
- 6 fresh sage leaves
- 4 thyme sprigs
- 2 sprigs rosemary
- 1 cup button mushrooms, halved if large
- 1 cup 1/4′ rounds sliced fingerling potatoes
- 1 egg, beaten to blend
- Coarse sea salt and coarsely ground black pepper, optional
Mix flour, salt, and baking powder in a food processor. Add cubed butter and shortening and process until mixture resembles coarse meal with some pea-size lumps. With machine running, add 1/2 cup ice water and process, adding more water by teaspoonfuls if dry, until dough forms. Form dough into a ball; flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
Line a baking sheet with parchment paper. Place chilled dough on a lightly floured surface and roll out to a 12×9 1/2″ rectangle, about 1/4″ thick. Place on prepared sheet and cover tightly with plastic wrap. Chill. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
Preheat oven to 400°. Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes.
Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
Place dried chanterelles in a small bowl and cover with 1 cup hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer chanterelles to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
Preheat oven to 400°. Spoon filling into an 11x8x2″ or 2 1/2-qt. round baking dish. (Add pie bird, if using.) Top with pastry, pinching edges to seal. If not using pie bird, cut a 1″ slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper, if desired.
Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.
Back in the end of August I went to Chicago to photograph a dear friend of mines wedding. The couple couldn’t have been lovelier or nicer, or more in love. I had an exceptional time. Having had spent a bit of time in Chicago in my twenties, it was fun to go back and visit friends, walk around the city, and eat amazing food. I was very glad to spend time with old friends who live in Chicago, as well as old friends from Seattle who flew out too. I got to see the Art Institute again, which I always love, and this year I took an architectural cruise down the river, which was a first. Enjoy the photos!
About a month and a half ago I went and stayed at my parent’s house for our annual family reunion near Hammersley Inlet, WA, which is about 20 minutes east of Shelton, WA. I love spending time down there. It is a nice break from the busy Seattle city life. I grew up in a bit of wilderness, so it is always nice to get back to it. Their place is right on the water, so plenty of beach walks and kayaking took place. It is so nice too when my brother & his wife fly in from Phoenix, and I get to spend time with them and my adorable niece! Not to mention the rest of my family on my dad’s side of the family. We don’t see each other enough, so spending the whole day catching up and eating good food is always nice.
In other news, this month has been so crazy! I moved and also have been sick while doing it. Not exactly the way I wanted to spend the last month of summer, but I did get to do enough summer activities that I am very much welcoming fall. I can’t wait to go pumpkin picking and start celebrating Halloween! My favorite holiday. 🙂 I also have some shoots coming up, which I am very excited about, and tests for fall treats, which I will be posting once they happen. Hope you are enjoying the beginning of fall as much as I am! Enjoy the photos.
I had a lot of fun working over the weekend a few months ago. I was photographing with my friend Ali who is developing a new business right now. Not only is she an amazing woman, great friend, mother of 3, but she had a knack for styling as well, it turns out! I had a great time, and can’t wait to work with her some more. I will be sure to post her new website once her business launches.
I had such a great time in Las Vegas with a few girlfriends a couple of weeks ago! Of course, like my most recent trips, I wish I had gotten more photos but I was too busy having a great time. My favorite parts of the trip were lounging around the pool, singing along to Bon Jovi covers at Fremont Street, and going out along the strip. Oh and winning at Black Jack! Mostly it was just nice to get away with some old great friends.
There were so many restaurants that we photographed when I worked on the launch of the Amazon Local restaurant delivery app that I couldn’t put them all in one post. Here are some more favorites.
In order below with one photo from each: Radici, Mioposto, Metropolitan Grill, Maximilien, Lecosho, and El Gaucho. It was a really fun project, and as you can see, so many different kinds of food. It was a great learning experience for me too, to shoot at all times of the day, in so many varied lighting conditions. Working within the design and client requirements forced me to shoot vertical, something I don’t normally choose to do. The most restaurants that we photographed in a day was 4, which previously for me had been 1, so it definitely helped me be super fast and move on to the next shot. It was also really great to work with an onsite client for approval at each of the restaurants, which helped to speed up the process too.
Way back in March I had the opportunity to photography for Amazon Local and the restaurant ordering ap that they have for the iPhone. Here are a few of my very favorites. We did something crazy like 19 restaurants in a week and a half, so I will have to split the images into a few posts.
A few of my favorites below are from Via Tribunali, Lecosho, Eva, Bill Beach Sushi, Umi, and St Cloud. (In that order below) So many of the restaurants were kind enough to let us taste things and everything was amazing!
In other news, I am thoroughly enjoying the summer! Lots of swimming and beach time when I can. The weather in Seattle has been fantastic, in the mid 80s, which seems rare. I am looking forward to a weekend in Vegas soon with some girlfriends. It will be HOT though reaching 110.
Enjoy the photos!
I was able to visit Colorado last weekend and visit a few girlfriends. I had a blast. The food was so good and the hiking and biking was really awesome too. I just wish I was able to get pictures of everything that I did, except it’s hard when you are on a bike. We ate at these delicious places, Root Down, Linger, Little Man Ice Cream, and Moe’s BBQ. I also hiked in Boulder and took the Billy Banjo Bus Tour and I got to learn about where all the ghosts live in Boulder. 🙂