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