In Print: Food Arts Magazine

 Last Fall, Food Arts magazine featured Castagna and Chef Justin Woodward in its annual Menu Preview issue. What a treat it is to photograph such well-considered food in an incredibly beautiful space. And what sad news to hear that after 25 years, Food Arts is no more.

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In Print: Charles Smith in Wine Spectator Magazine

Last Spring the art director at Wine Spectator called me to shoot Charles Smith of Charles Smith Wines, K Vintners and other brands. She reached out to me for their feature because she was confident I could handle Charles’ larger-than-life personality and still come home with the goods. He’s an ex-concert promoter with a bit of a wild side. Over two days in Walla Walla, we shot Charles and his team in four locations, including his home cellar and brand new tasting room. The tasting room is a gorgeously renovated historic building with spectacular light and really cool steel walls. Shooting Charles was a bit of a challenge. I understood that he wasn’t going to let me push him too hard, but rather, I needed to be intuitive about how to let him “lead” but still get the kinds of images that I wanted to make. My favorite of these is the portrait with the steel background. It’s graphic and arresting–like the man himself. Total dream assignment.

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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