bay area food photographer

The Scene Bay Area:

http://scenebayarea.com/2011/11/the-farmer-chef-connection/

SF Gate books for the holoidays:

http://www.sfgate.com/cgi-bin/article.cgi?f=%2Fc%2Fa%2F2011%2F11%2F18%2FRVVA1LRJP0.DTL

Great Article by the San Jose Mercury News

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I am off to New York to show my portfolio and I wanted to make a memorable leave-behind for my meetings.  I found this very cute idea for mini polaroid magnets online and had to do it.  It was pretty labor intensive but I love the results and I hope my potential clients will too!

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After watching some of the night harvest I was able to checkout the destemming process.  Pretty cool.

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The Bay Area Homegrown cook book made the 7×7 list of best new local cookbooks!

http://www.7×7.com/eat-drink/falls-best-local-cookbooks-make-room-shelf

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Grapes, it turns out, are harvested at night when the sugars are at their peak. The grape farmers (viticulturists) set up flood lights in the fields for the pickers. It is quite a surreal scene, especially on a foggy night!

Harvesting

Men picking the grapes

Flood lights on tractor

Moon and floodlights

Viticulturist walking through the vines

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I was recently doing a shoot at Cafe Rouge in Berkeley and was totally entranced by their housemade Charcuterie.  Charcuterie?  What’s that?  That’s what I thought when I first saw that word.  I knew it had to do with meat and sounded French…..  Here is the Wikipedia definition:

“Charcuterie is the branch of cooking devoted to prepared meat products such as bacon,ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef‘s repertoire. Originally intended as a way to preserve meats before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.

So there you have it.  It’s everything tasty in the meat world.  Mmmm, bacon.

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SFFoodCarts_poster_11x17

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