Tuesday, July 17, 2012

Dixie Restaurant, the Presidio, San Francisco

I was sent here on assignment for this restaurant review. The first shot: Crispy fried quail in the style of chicken and waffles, with a kale salad. The quail had a delicious and satisfyingly crunchy coating but was very tender on the inside. And that waffle'll just melt in your mouth. I try to keep a professional veneer when I'm on the job, but sometimes you just get caught gnawing on the last remnants of meat left on a quail bone. I thought it was delicious, but Chef Joseph (Humphries) explained that he didn't salt or season it because it was made for photography and not necessarily for consumption. Oops.


The next dish: Black cod, bourbon & red miso, leeks, faro, buttermilk. The black cod was silky, like buttuh, with the benefit of a crispy, briny skin. If this too lacked seasoning, it didn't stop me.


Tuesday, March 20, 2012

Some older blood orange shots


Some shots of blood oranges I've taken over the years. From left: a shot from the book Gather by Georgeanne Brennan; top right: blood orange cake I made and shot in the studio, just for fun; bottom right: the same cake at the cooking classes that Georgeanne used to have at her home in Winters, CA.

Thursday, February 2, 2012

Izakaya Yuzuki

How luscious and tempting is this chawan mushi that they are serving at Izakaya Yuzuki? Savory egg custard topped with a very large portion of fresh uni. I went over there to shoot for last week's Eat review in SF Weekly. They also got rave reviews from chef Nick Balla as one of his food finds for 2011.

Izakaya Yuzuki, 598 Guerrero at 18th, SF (415) 556-9898

Tuesday, January 31, 2012

B Side BBQ, West Oakland

Photobucket Just photographed this place last week for an upcoming review in San Francisco Magazine. Just look at their 'Dark and Stormy' ribs! Can't wait to go back and give them a try. So far, they are only open for lunch, but I'm hoping they will extend their hours soon so I can mosey in after work.

B Side BBQ, 3303 San Pablo Ave. Oakland (510) 595-0227