I had the pleasure of photographing Ember restaurant for the current issue of Edible San Luis Obispo Magazine, and just had to share some favorites from the shoot. Chef Brian Collins, his wife Harmony, and the entire team welcomed me with open arms and made me feel at home while I ducked around the restaurant[…]
A benefit of working with Edible San Luis Obispo Magazine is all the new recipes I get to try. This is how the Cabernet Gorgonzola Burger came into my life. How could these ingredients go wrong in one of humankind’s greatest creations, the BURGER. What made this extra mouth-watering is the Sriracha sauce and the[…]
Summer may be over but the heat won’t leave the Central Coast. I had a lot of fun shooting these wine cocktails for the current issue of Edible SLO Magazine. Wine ice cubes were a great way to use leftover wine (what’s that??) and made these drinks extra special. What a great way to be[…]
I’m happy to have more images in the latest issue of Edible San Luis Obispo Magazine, The Harvest Issue. Here is a gorgeous red wine chocolate cake, a must try! Find Edible SLO locations all over the county or view the digital edition at EdibleSLO.com. Nom!
Cheers to Year Two of my work with The Inspired Plate and its talented members. Here is a recipe using one of my favorite things on the planet: Cast Iron. Our additional challenge was to use a magazine format. 2013 has been fantastic for myself as a food photographer, joining forces with Edible San Luis[…]
Here is a savory main dish that will work for any of your holiday gatherings this season, Roasted Pork Tenderloin with Apple Gravy. My recipe for this is featured in the current issue of Edible San Luis Obispo Magazine, a fun twist on some seasonal flavors. There is also a savory, creamy recipe for Yukon[…]
Hello there friends! The gorgeous new issue of Edible San Luis Obispo Magazine is out all over SLO County! Here is my Seasonal Fall Menu with some incredible twists on some favorite dishes. See www.EdibleSLO.com for free issue locations throughout the area and to see the full issue online. PS: Don’t miss dessert!
No-cook summer dinners rule around this house. Tis the season for something cool and delicious, something light and that takes advantage of the summer months. Here is one of our favorites, Zucchini Noodles with Sesame Peanut Sauce. It’s quite the current trend to make vegetable noodles, either with a Spiralizer (this is the best one!)[…]
Tamale-making has always seemed intimidating to me. The slow-cooked, savory taste that I love about these little packages is one of my favorite things in the world…but always thought of tamales as a “purchase only” food. Not anymore. In the Early Summer edition of Edible SLO Magazine (I am a contributing photographer), I discovered this[…]