Whole30 - Burger and Salmon cakes
Whole30 - Burger and Salmon cakes
 Fresh Fish by Haru Sushi
Fresh Fish by Haru Sushi
 Cheers at Root
Cheers at Root
 Steak and Onions
Steak and Onions
 Root Old Fashioned
Root Old Fashioned
 Duck Ravioli
Duck Ravioli
 Freud's last word
Freud's last word
 Roasted Squash
Roasted Squash
 Whole 30 Grilling Items
Whole 30 Grilling Items
 Chef Gabe McMackin
Chef Gabe McMackin
 Yellowtail crudo
Yellowtail crudo
 Whole30 Cookbook
Whole30 Cookbook
 Gavin Kaysen
Gavin Kaysen
 Rabbit terrine and an egg
Rabbit terrine and an egg
 Dominique Ansel U.P.
Dominique Ansel U.P.
 Chocolate Cake & Figs
Chocolate Cake & Figs
 Blood Orange Cocktail
Blood Orange Cocktail
 Baileys Espresso Creme
Baileys Espresso Creme
 Eric Ripert
Eric Ripert
 Butternut ice cream w/ vanilla crepes
Butternut ice cream w/ vanilla crepes
 Sushi - Akashi
Sushi - Akashi
 Yellowtail at John Dory
Yellowtail at John Dory
 Dale Talde
Dale Talde
 Freud Cocktail
Freud Cocktail
Treacle Tart - Per Se
Treacle Tart - Per Se
 MeatBaller Daniel Holtzman
MeatBaller Daniel Holtzman
 Chef Daniel Boulud
Chef Daniel Boulud
 Chris Ford's Seasonal Fruit Creation
Chris Ford's Seasonal Fruit Creation
 Gabrielle Hamilton in the kitchen
Gabrielle Hamilton in the kitchen
 Glass Eels Mushroom Dish
Glass Eels Mushroom Dish
 Fleishers Craft Butcher
Fleishers Craft Butcher
 B2 Harlem' Seafood Tray
B2 Harlem' Seafood Tray
 Cod and Corn
Cod and Corn
 Oranje Crush - Ketel One Vodka
Oranje Crush - Ketel One Vodka
 Raw Conch at John Dory
Raw Conch at John Dory
 Buvette's Jody Williams
Buvette's Jody Williams
 Fleishers Craft Butcher
Fleishers Craft Butcher
 Fleishers Farm Partners
Fleishers Farm Partners
 Fleishers head butcher
Fleishers head butcher
 Spanish rice with duck and chorizo
Spanish rice with duck and chorizo
 Grilled summertime lemonade - Ketel One Vodka
Grilled summertime lemonade - Ketel One Vodka
 Lomox Cocktail
Lomox Cocktail
 Breslin's roasted chicken
Breslin's roasted chicken
 Atlantic Black Bass
Atlantic Black Bass
 Mads Rufslund of Acme
Mads Rufslund of Acme
 Dry Aged Squab
Dry Aged Squab
 Scott Conant
Scott Conant
 Akashi - Sashimi & Ginger
Akashi - Sashimi & Ginger
 Leyenda Oaxaca
Leyenda Oaxaca
 Black Plum Tart
Black Plum Tart
 Scarpetta's signature pasta
Scarpetta's signature pasta
 Flan and Kiwi
Flan and Kiwi
 Stephen Collucci
Stephen Collucci
 Ignacio Mattos of Estela
Ignacio Mattos of Estela
 Mr. Donahue's Roast Beef
Mr. Donahue's Roast Beef
 Smirnoff Party Ad
Smirnoff Party Ad
Whole30 - Burger and Salmon cakes
Whole30 - Burger and Salmon cakesIn the Whole30 Cookbook that I photographed for Melissa Hartwig and HMH publishing these are two of the dishes that were simple yet delicious.  Salmon cakes and the burger served on a tomato slice with a side of grilled scallions. 
Fresh Fish by Haru Sushi
Fresh Fish by Haru SushiBreaking down of the fish.  Sushi grade fish for Haru Sushi in Manhattan. 
Cheers at Root
Cheers at RootFood and Drinks by Nick Kennedy of Root Restaurant
Steak and Onions
Steak and OnionsThis steak smothered table side with caramelized onions, is part of a new restaurant, Boucherie a french style restaurant, that is on 7th Ave and Christopher Street in the West Village.
Root Old Fashioned
Root Old FashionedFood & Cocktails by Chef Nick Kennedy of Root Restaurant
Duck Ravioli
Duck RavioliDuck Ravioli from the pages of Scott Conant's Scarpetta Cookbook.
Freud's last word
Freud's last word3⁄4 oz. gin3⁄4 oz. green Chartreuse3⁄4 oz. maraschino liqueur, like Luxardo3⁄4 oz. fresh lime juiceTop with champagneGarnish with a maraschino cherryEqual parts gin, chartreuse, maraschino liqueur, and fresh lime juice, Pour into mixing glass add ice and stir.  Strain into glass and top with champagne. This is an old-fashioned cocktail with a lightened twist.  
Roasted Squash
Roasted SquashSeasonal Squash served at Saul's in the Brooklyn Museum.
Whole 30 Grilling Items
Whole 30 Grilling Items
Chef Gabe McMackin
Chef Gabe McMackinChef Gabe McMackin of the Finch Restaurant in Brooklyn invites us in to see his beautiful restaurant.
Yellowtail crudo
Yellowtail crudoYellowtail crudo from the pages of Scott Conant's Scarpetta Cookbook. 
Whole30 Cookbook
Whole30 CookbookThe Whole30 Cookbook my Melissa Hartwig and HMH Publishing. 
Gavin Kaysen
Gavin KaysenGavin Kaysen shows me one of his favorite spoons.
Rabbit terrine and an egg
Rabbit terrine and an eggRabbit terrine and an egg with truffles and little gems. This dish was photographed at Jonathan Benno's Lincoln on the Upper west side at the Lincoln center.  
Dominique Ansel U.P.
Dominique Ansel U.P.The First Kiss by Chef Dominique Ansel.  At UP (Unlimited Possibilities) above Dominique Ansel Kitchen located on 137 Seventh Ave South this dessert tasting menu is a one of a kind experience.  
Chocolate Cake & Figs
Chocolate Cake & FigsA sweet creation by Lauren Resler and Empellon
Blood Orange Cocktail
Blood Orange CocktailFreud Brunch Cocktail - Blood Orange Champagne
Baileys Espresso Creme
Baileys Espresso CremeBaileys Espresso Creme advertisement for the launch of the brand. 
Eric Ripert
Eric RipertChef Eric Ripert of Le Bernardin in NYC.
Butternut ice cream w/ vanilla crepes
Butternut ice cream w/ vanilla crepesNew York, NY, January 27th 2014 Spiced butternut squash ice cream with vanilla crępes, blis maple syrup and pretzel chips part of the Dessert menu at The Salon at Per Se
Sushi - Akashi
Sushi - AkashiOne of the dishes served at Akashi's tasting menu in the west village in New York City.  
Yellowtail at John Dory
Yellowtail at John DoryYellowtail from the John Dory and April Bloomfield. Food Photography was done for Manhattan Magazine.
Dale Talde
Dale TaldeChef Dale Talde of Talde in Brooklyn poses for a portrait with a slab of bacon.
Freud Cocktail
Freud Cocktail 1 ounce Pama Pomegranate Liqueur1.5 ounces Charbay Pomegranate Vodka1.5 ounces Gin1 Egg WhiteGarnishIn a cocktail shaker without ice, combine the egg white and all the liquors.  Shake hard for 30 seconds.  Add ice again and shake very hard for 45 seconds.  Strain into a cocktail glass.  Pomegranate seeds make for a lovely garnish or a slice of kiwi
Treacle Tart - Per Se
Treacle Tart - Per SeNew York, NY, January 27th 2014 Treacle Tart, Compressed Granny Smith Apples and Green Pear Sorbet part of the Dessert menu at The Salon at Per Se
MeatBaller Daniel Holtzman
MeatBaller Daniel HoltzmanDaniel Holtzman from the meatball shop in NYC show us his balls. Meatballs that is.
Chef Daniel Boulud
Chef Daniel BouludChef Daniel Boulud of show me around his restaurant Daniel located on the Upper East Side.  
Chris Ford's Seasonal Fruit Creation
Chris Ford's Seasonal Fruit CreationWhile on assignment for GQ magazine, I traveled to Baltimore and photographed Chris Ford and some of his desserts. 
Gabrielle Hamilton in the kitchen
Gabrielle Hamilton in the kitchenGabrielle Hamilton cooks in her kitchen at Prune.
Glass Eels Mushroom Dish
Glass Eels Mushroom DishAs Chef Alex Raij finishes the mushroom dish with chili oil at Txikito.  Shot for the NYTimes Food Section
Fleishers Craft Butcher
Fleishers Craft ButcherFleishers Craft Butcher advertising photos.
B2 Harlem' Seafood Tray
B2 Harlem' Seafood TrayB2 Harlem Restaurant
Cod and Corn
Cod and CornWhile working for this Alphabet City Restaurant, Northern Spy Food Co.  I photographed their food, as well as the restaurant, chefs and dining experience.  Working directly with the restauranteur to do a new website. 
Oranje Crush - Ketel One Vodka
Oranje Crush - Ketel One VodkaOranje Crush is a Ketel One Vodka advertisement done for a Summer 2015 Campaign. 
Raw Conch at John Dory
Raw Conch at John DoryRaw conch from the John Dory and April Bloomfield. Food Photography was done for Manhattan Magazine.
Buvette's Jody Williams
Buvette's Jody WilliamsJody Williams of Buvette in the West Village takes a break outside of her restaurant.
Fleishers Craft Butcher
Fleishers Craft ButcherFleishers Craft Butcher advertising photos.
Fleishers Farm Partners
Fleishers Farm PartnersFleishers Craft Butcher advertising photos.
Fleishers head butcher
Fleishers head butcherFleishers Craft Butcher advertising photos.  Trevor Bundy - Director of Butchery and Education
Spanish rice with duck and chorizo
Spanish rice with duck and chorizoSpanish rice with duck and chorizo from Aldea by Chef George Mendez
Grilled summertime lemonade - Ketel One Vodka
Grilled summertime lemonade - Ketel One VodkaSummertime Lemonade is a Ketel One Vodka advertisement done for a Summer 2015 Campaign. 
Lomox Cocktail
Lomox CocktailLomax refers to this cocktail as “the physical embodiment of what we’re about. One day Edi gave me a big pile of fennel to juice and suggested the pairing of apples and fennel, which I wouldn’t have thought of.” The result is a variation on an American Trilogy, which pairs fresh fennel juice with Laird's bonded apple brandy, Cynar and Peychaud’s. The drink is garnished with fennel and served over a block of hand-carved ice.
Breslin's roasted chicken
Breslin's roasted chickenRoasted chicken from the Breslin. Food Photography was done for Manhattan Magazine.
Atlantic Black Bass
Atlantic Black BassSea Bass served at Saul's in the Brooklyn Museum.
Mads Rufslund of Acme
Mads Rufslund of AcmeMads Rufslund of Acme lets me into his restaurant to have a sneak peak of his menu for Manhattan Magazine.
Dry Aged Squab
Dry Aged SquabDry Aged Squab served at Saul's in the Brooklyn Museum.
Scott Conant
Scott ConantChef Scott Conant has me take his portrait for his cookbook.
Akashi - Sashimi & Ginger
Akashi - Sashimi & GingerAkashi NYC served this beautiful Sashimi served simply as part of their tasting menu.  
Leyenda Oaxaca
Leyenda OaxacaLeyenda Oaxaca advertisement done for the Leyenda Brand.
Black Plum Tart
Black Plum TartBlack Plum Tart from the pages of Scott Conant's Scarpetta Cookbook.
Scarpetta's signature pasta
Scarpetta's signature pastaScarpetta pasta the one and only.  
Flan and Kiwi
Flan and KiwiFlan and Kiwi Dessert by Pastry Chef Stephen Collucci.
Stephen Collucci
Stephen CollucciPastry Chef Stephen Collucci show off his donuts.
Ignacio Mattos of Estela
Ignacio Mattos of EstelaIgnacio Mattos of Estela Restaurant in NYC.
Mr. Donahue's Roast Beef
Mr. Donahue's Roast BeefRoast Beef Dish at Mr. Donahue's - The beef spends a couple hours in a 200-degree oven and then is sliced about an inch thick for serving. This was photographed while on assignment for The New York Times 
Smirnoff Party Ad
Smirnoff Party AdAdvertising Photography for Smirnoff Vodka.  
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