On their website, Chizu calls itself “a sushi-like experience for cheese lovers.” Last Spring, I shot images for a profile in Cheese Connoisseur Magazine and here’s one of their beautiful tasting boards.


Fun Summer Restaurant Project: Pine Shed Ribs

Teaming up with small, independent restaurants to create an image library is a ton of fun. Tasty, too. Heather Jones asked me to team up with her to flesh out some visuals for Matt & Jenn at Pine Shed Ribs and show off their crazy-good BBQ.  We shot over a couple of afternoons when the smoker was full of deliciousness, and got to experience first hand the passion that Matt & Jenn have for making the best BBQ around.  I’d suggest you go check some out too, before they sell out for the day.

Pine Shed Ribs plates of BBQ


Global Flavors campaign for American Lamb Board



MediterraneanRecently we photographed a fun campaign with the American Lamb Board. The objective for these photos was to get people to consider lamb in wider variety of meals. (Apparently lots of people mostly think of lamb as a special occasion food.) The uber-talented Andrea Slonecker styled these shots–one image each for Asian, Latin, and Mediterranean inspired meals.

On set we collaborated to make sure that the images fit perfectly for the text and the planned enormous size for these three banners. The American Lamb board was unveiling these banners as a part of their national Global Flavors “Lamb Jam Tour“.

Recipes with American Lamb

The American Lamb Board had us prepare and photograph several new recipes featuring USA lamb. Over the course of one day we styled and shot nearly half a dozen recipes including these two shown here. I liked a few of these photos well enough to incorporate them into my portfolio and I’m pleased to see these images on the American Lamb Board website. Thank you to the ever-talented chef and food stylist Ellen Jackson for her magic with the recipes.

styled recipe food dishes from the American Lamb Board

USA Pears and Ox Restaurant

Great partnerships make for great work.  Here, friends at USA Pears brought me in to create a shot with the insanely creative team at Ox Restaurant, Gabrielle and Greg Denton. The dish features their pear prosciutto, foie gras terrine, pickled chanterelles and malted white chocolate on top for good measure.  (yes, it tasted outrageously good!)

Creating the photograph together was like a performance piece: Greg ad-libbing the presentation and me quickly responding with  the lighting & camerawork. There was a “moment”, and then it was done.

And congratulations to Gabrielle & Greg for their upcoming cookbook project with Ten Speed Press – it’ll be great for sure! Keep your eyes peeled for it.

Foie Gras & Pear Prosciutto, with shaved Foie

Aviary (and shooting on white)

White on white.  Ever since I’ve been excited by making photographs, I’ve been intrigued by the tones on either end of the brightness scale; the brightest whites and the darkest backs before those tones slip off the scale and leave the rest up to your imagination of what’s there.

When I first became aware of the vivid colors and compositions that Chef Sarah Pliner deploys at Aviary, I was inspired to shoot them on the brightest white I could make, to really let the food pop.  I love that the only colors that you see are what’s in Sarah’s beautiful dishes.

beautiful plated food from Aviary Restaurant in Portland, Oregon