Maialata is a traditional Italian celebration of all things pig related and Nostrana’s Maialata is epic. The famed butcher Dario Cecchini comes from Italy and shares stories and his lifelong experience in butchery. It’s a wonderful day full of cooking demos and wine drinking, capped off with a pork intensive family style meal in Montinore Estate’s wine cellar. Read about it here on Saveur and make plans to come next year.
Our team of three headed out to Ft Lauderdale this Spring to photograph poolside cocktails. Our client, Flavors of Hilton, masterminds each and every aspect of the guest experience in food and beverage in the Americas. For this project, pool bars were the focus. Mai Tais, Zombies, Spritzes and Breezes, every part of the cocktail has a quality and aesthetic standard. And, you know….cocktails.
Last Fall, I went out to document the brand new Hazelnut Growers processing facility in Donald, Oregon. The facility utilizes state of the art steam pasteurization, which is a growing standard for many export markets. The 120,000 square foot facility services more than 180 growers in the state with a total economic impact of more than 250 million dollars. Plus, it’s a great looking place.
We loved meeting Omer and his team at Off the Waffle. We found them to be the most heartfelt, sincere people we’ve met in a long spell. They care so much about their food and their customers. And what they are doing is really unique. The waffles are these buttery, yeast-leavened scrumptious rectangles of deliciousness. Even plain, they’re a mindblower. But they take it to level 10 with toppings like fresh eggs and bacon, or avocado and egg. There’s a version with brie and apples–and the sweet one you’d expect with strawberries and whipped cream. Did I mention the Nutella and banana one? (Probably good you don’t know about that one. I just saved you from that double workout to burn off the calories….)
Oregon Ice Cream has a brand that is sold through scoop shops. Since there were no existing brand guides in place, we had the fun opportunity and freedom to style and shoot without any constraints at all. The feedback we got was all positive, our client loved the natural and loose styling and we love how they showcased the images in the brightly colored website. In all, we think this was a perfect collaboration.
Last month we got to meet the very nice people at Ex Novo Brewing. Of course they make great beer, but they also have a menu of what I call Dude Food. Everything you’d want to enjoy with a great beer and good friends. (I could not resist the fries!) What’s also interesting is their business model which endeavors to donate 100% of their profits to charity.
We’re pleased to see one of John Valls’ studio images published in the March/April issue of Flavor and the Menu magazine. It’s an industry magazine that focuses on menu trends and strategies in the hospitality and dining industry. This one was super delicious and beautifully styled by Andrea Slonecker. This image was part of a larger project featuring American Lamb in recipes with distinctive global flavors.