food

More Eat'n and Drink'n on the Willamette Week's Dime - Authentic Portland Food Photography

We love shooting food and drink for the various Willamette Week Guides, gives us a chance to see what is up and coming in PDX and what to order.  Recent meal/photoshoots include Toro Bravo, Aviary, SmallWares, OX, The Knock Back, Bamboo Sushi, and Kachka.  Seems like Crispy pig ear, Herring under a Fur Coat, Coppa Steak, Fried Kale, and Clam Chowder with Bone Marrow are on the menu. Mangia, Mangia!

Get'n Saucy with Cranberries - for the New York Times

Photographed Jenn Louis, Chef-Owner of the Lincoln Restaurant and Sunshine Tavern (love me some frozen margarita) for the New York Times Dining Guide United States of Thanksgiving.  Okay, I guess I didn't actual photograph her, but rather her cranberries.  Cranberry sauce with Pinot Noir to be exact...because it is a plain simple fact that everything tastes better with Pinot Noir.  Turns out after doing some serious research that the best way to photograph cranberry sauce is when it is backlit.  Otherwise things could go horribly wrong.20141006_cranberry_002

Portland Urban Wineries for the NYT's

Somewhere along the line I have become the de facto, "Portland food, lifestyle and travel" photographer for the New York Times.  And if you've read the NYT lately, you realize that is a job that keeps me rather busy.  People in Portland now joke about it, when I mention who I'm working for, "Oh, man, they are doing another story about us?" is the response I get.  And I understand that.  Sometimes I feel that living the good life Portland is a secret I'd rather not share.  Unfortunately, I think the cat may be out of the bag.  Damn you, Fred and Carrie.Below are some outtakes from a recent Urban Wineries shoot I did for the paper which included stalking the tannin soaked halls of the Southeast Wine CollectiveClay Pigeon WineryENSO Urban Winery and Tasting Lounge, and Sauvage at Fausse Piste.  Gotta love that urban terroir.

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Farm to Table, Pop-up Restaurant with Will Priesch for Portland Monthly Magazine

With just 10 stools and a rented kitchen, Will Preisch presents a pop-up vision of high-end eating: casual, personal, and thrilling.  Want to make it to one of these amazing feasts?  Called holdfast dinners, Will describes them as such, "holdfast is a “pop-up” restaurant operating out of kitchencru, a commissary kitchen and culinary incubator in nw portland.  holdfast is a refined dining concept - not refinement in the sense of luxury - just pared down to what we consider to be the essentials of a wonderful meal; great food and drink, with excellent and unobtrusive service in a casual atmosphere. this is our opportunity to cook and feed people outside of the trappings of a traditional restaurant. clean.  thoughtful.  primitive.  modern."  Looked pretty delightful to me, and Portland Monthly.20130818_Priesch_004 20130818_Priesch_00120130818_Priesch_003 20130818_Priesch_010 20130818_Priesch_013 20130818_Priesch_018 20130818_Priesch_053

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Farm to Table at Noble Rot

Hung out at Noble Rot, the restaurant above the city and their kick ass rooftop garden, which was totally amazing, as was the weather.  Chef and owner of not only the restaurant but the best rock star name ever, Leather Storrs, gave me a tour.  Then he picked our lunch from the roof, got to cooking and I fought writer Lynne Curry for the spoils of our labor.  Or rather of his.  But whatever.FarmtoTable-02 FarmtoTable-01 FarmtoTable-03

Olympic Provisions | A well-lit haven of meat.

Recently photographed Olympic Provisions in the SE industrial area of Portland for the Finder section of Willamette Week.  They have bequeathed themselves with the title "American Charcuterie."  Oh, I love the hipsters of Portland, never taking themselves too seriously.  I will say that it is a beautiful space, the food is quite fancy and tasty and owner/Salumist Elias Cairo is a doll.  He let me into the super secret and protected back area to check out the shiny and pungent meat.  The only requirement was that I had to wear a white jacket and a rakish sailor style white paper cap (that I got to keep for my very own).  Who knew sausage could look so fabulous, plus OP is Oregon’s first USDA certified meat-curing facility, so that's pretty cool too.