Fish Revolution

My work is being featured on Fish Revolution's website! 

"Fish Revolution is dedicated to improving the health of marine fish populations. Our primary goal is to force a shift in demand from harmful fishing practices to sustainable methods that ensure healthy production of seafood and other ocean products for years to come.  We believe in supporting fishing communities taking steps to conserve fish populations (and their livelihoods) while bridging the gap between fishermen and consumers"

I hope to work with them future projects!

ALBACORE TUNA

These are the most recent images from my project on sustainable seafood in the bay area.  I will have to write more about this project and these gorgeous animals later... for now just photos.

Francesco Torre at Hartford Family Winery

This Labor Day Weekend, I had the pleasure of photographing an amazing dinner event which was a part of the 2012 Sonoma Wine Country Weekend.  Chef Francesco Torre, who will soon be opening his own restaurant in Forestville, created the fantastic five course line-up.  Each course was paired with wine from the Hartford Family Winery.

It was a gorgeous evening in Sonoma.

Francesco preparing a tray of appetizers: cigar smoked wild king salmon, albacore, and monkey face eel.

Sous chef Dave and cigar smoked monkey face eel appetizer with amaranth.

Liver bruschetta with butter & housemade orange marmalade.

Lamb tongue with salsa verde and amaranth.

Chilled cantaloupe soup with Tsar Nicoulai caviar.  Amazing.

Sous chefs Casey & Dave.

Rabbit waiting to be plated & various herbs.

Francesco Torre and Don Hartford.

First course: Borage soup with crispy pork jowl, salmon roe, amaranth & borage flower.

Second course: Squab, cippolini onions, cacao nibs, orange, orange reduction & hand woven puff pastry with black sesame.

Third course: Marjoram ravioli with quail egg, bohemian creamery cheese, & pancetta.

Fourth course: Tarragon stuffed rabbit with caul fat, baby green beans, potatoes, braised fennel, kalamata olives, & apricot bread.

And finally, dessert: Meringue cookies with whipped cream, bohemian creamery goat cheese mousse, chocolate, saffron and chilled peach mint soup.

Winemaker, Jeff Stewart.

I think it is safe to say everyone enjoyed themselves.  Incredible food and wine, beautifully plated in a beautiful setting.  So happy I had this opportunity & there may just be more work like this as Francesco's Italian roadhouse opens in the coming month or two.

NOJO: PART II

Check out some shots from my latest food adventures at Nojo!  It has been a blast working with everyone there and I am crossing my fingers for a farmer's market trip soon ;)