You may have noticed this space has been very quiet lately. It’s not because I haven’t been active with food photography. It’s actually the opposite, I’ve begun doing more and...
New Rivers’ Executive Chef Beau Vestal A few weeks ago New Rivers’ Executive Chef Beau Vestal invited me into the kitchen to watch him break down a whole goat. In his opinion, locally rai...
Butchery demo on side of Blackbird Farm beef by University of Kentucky Dr. Gregg Rentfrow. Bob Perry, also from University of Kentucky in black vest. Here are twelve photographs from the Chefs Collab...
Belle Mer’s braised short ribs Last week the March of Dimes RI held it’s Ninth Annual Signature Chefs Auction at Belle Mer in Newport, RI. Here are a series of photos from the event. My c...
Harry’s Bar & Burger Saturday, August 28th was the third annual Savor Providence event, which benefits Trinity Repertory Company’s education programs. It’s a massive event which...
Aquidneck beef & pepper sausage Outstanding in the Field descended upon Aquidneck Farm in Portsmouth, RI on Tuesday evening. They had invited Beau Vestal, Executive Chef of New Rivers, to create ...
Schartner Farms’s blueberries and blackberries What a gorgeous night to eat and drink yourself way past full at the Farm Fresh RI Local Food Fest at Castle Hill Inn & Resort in Newport this...
Please click over and read my guest post review of grilling cookbook Latin Grill by Rafael Palomino with Arlen Gargagliano, photographs by Dan Goldberg, on The Leather District Gourmet. I can’t...
Chez Pascal’s Chef Matt Gennuso preparing hors d’oeuvres On Thursday, June 17th, the Rhode Island Tourism division along with members of the Providence/Warwick and Newport Convention &...
Chef Ryan Farr from 4505 Meats in San Francisco doing the pig butchery demonstration with a Tamworth/Berkshire/Large Black pig from North Plain Farm in Great Barrington, Massachusetts On Sunday March...
New Rivers’ Chef/Owner Bruce Tillinghast with Chef de Cuisine Beau Vestal On Monday night March 15, 2010, a surprise party was held for Bruce Tillinghast, Chef/Owner of New Rivers in Providence...
The kitchen staff plates Fish N’ Chips "Sticks" with Malt Vinegar Sauce On Monday, March 8th, 2010 Gracie’s restaurant in Providence, R.I. held their first Star Chefs dinner of ...
Al Forno’s Chef David Reynoso pulling fresh bread from the oven Monday evening I attended the Providence Share Our Strength’s A Tasteful Pursuit dinner, hosted at Al Forno. Share Our Stre...
Tini’s “The Blackbird” in its purist form—sans catsup Chef Darius Salko at Tini restaurant in Providence has created a new menu item named after the farm in Smithfield that he...
Back on January 17th the first calf of 2010 was born at Blackbird Farm. It took a little while but eventually the bull (boy) was born. I got a chance to make his first photos a few days later. Here h...
Chef Matt Jennings demonstrating to the crowd how to break down a whole pig This post is a little late, but I did want to share a few photographs from some pig adventures I had in December. Back on D...
At last month’s American Institute of Wine & Food RI Chef Smackdown Gracie’s Chef Joe Hafner presented Breakfast for Dessert—a cube of waffle-flavored ice cream with Blis maple ...
Last week I had the pleasure of attending The Genesis Center’s 13th Annual Food For Thought event at the Roger Williams Park Botanical Garden Center. The Genesis Center is a driving force behin...
One of the joys of using Twitter over this past year has been "meeting" many wonderful like-minded food people. Three of those people are Denise & Lenny of Chez Us—their web site ...
Team Providence plating Derek Wagner’s Native Lobster, Sea Scallop and Pork Belly On November 2nd the Rhode Island chapter of The American Institute of Wine & Food held their Fourth Annual ...
As promised (in fact this has probably been my most requested posting) here are some photographs I made inside Chez Pascal’s Hewtin’s Dogs Mobile food truck. A little over a week ago Chef...
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