It’s such a pleasure to do editorial work for Martha Stewart Living Magazine! Together with terrific food stylists Sarah Carey and Greg Lofts, we shot two columns of ‘Food & Gatherings’ – Classic Biscotti and Scalloped Potatoes, for back to back issues.
As a photographer, there’s hardly anything more rewarding than to be hired and given total freedom by an art director. The trust expressed in this gesture is always so invigorating. Thanks Seung! For our page opener and image series on ‘Edible Flowers’ for New You Magazine, I could count on absolutely beautiful, serendipitous food styling by Victoria Granof and for our story for ‘Beauty Now’, prop. stylist Thom Driver did an exceptional job. I am looking forward to shooting with all of them again soon.
Ingredients: 10 Lemon Verbena Leaves, 4 Mint Leaves, 1 Feijoa (Pineapple Guava, 1 Kiwifruit, 20ml Green Kawawa Tea Syrup, 10ml Fresh Lime Juice, 150 ml Mineral Water
Scoop fruit and place in glass with mint, verbena, lime and syrup. Lightly muddle together (do not puree). Top and fill with ice. Fill 2/3 with soda water. Use bar spoon to lightly mix. Top with ice then soda. Garnish with Lemon Verbena Sprig.
Feeling like changing the M in Mocktail to a C? Add Sweet Vermouth and you will start pronouncing Feijoa (fey-yoh–uh) perfectly within a half hour. Cheers!
Lovely collaboration with New You Magazine for opening feature of ‘Beauty Now’. See full gallery -> here. Retoucher: Simon Eugster / Prop Stylist: Mark Borow / Assistant: Anton Vancamelbeke / Popsicle taster: Ellis K. Mueller. Sorry, no leftovers…
Lots of fun to shoot with Chef David Bouley – he is passionate about his work, energetic and hands-on. A scheduled 45 minute assignment turned into an interesting and delicious 5 hours shoot / 8 course feast. This was for The Wall Street Journal. You can see the results here -> Bouley
A great assignment for ‘Der Feinschmecker’ with Swiss Chef Daniel Humm, at his 3 Michelin Star restaurant, Eleven Madison Park. Daniel Humm and General Manager Will Guidara were gracious and accommodating hosts, giving us access to all areas of the restaurant. Daniel, who received the ‘Outstanding Chef‘ Award from the James Beard Foundation in 2012 (one among many well-deserved recognitions for his fantastic work), was a terrific collaborator and fully engaged in our production. See our series here -> EMP