Bringing in the New Year

January 4, 2012

I can’t think of a better way to celebrate the start of 2012 than with great food, friends and skiing. I’ve been pretty bummed because a photographer’s worst nightmare came true when my card with all of the Christmas holiday food shoots was damaged, and even after attempting recovery at New York’s top repair services, there was no such luck. But that just gives me an excuse to revisit some of the locations, like Elderberry Pond Restaurant, to enjoy yet another great meal. Well, enough of the disappointments, it’s time I look forward in the New Year and share with you some amazing meals from this past weekend spent at Killington. We were lucky enough to have a friend/personal chef join us for the 3 days and prepare all the meals– I should add for 16 people– with more enthusiasm than anyone I’ve seen. Here’s the menu we had, and check out the highlights below:

Taco Night–Pulled Chipotle Chix, Ground beef , Soft and hard shells, Assorted toppings, Black beans, Rice and Corn

Steak and Scrimps’ Night–Filet wrapped in applewood smoked bacon, Grilled Ribeye with fried onion strings, Marinated grilled scrimps’, Roasted Garlic Parm potatoes, Broccoli, Dilaurios butter rolls

Sunday Pasta–Pastabilities spicy tomato oil for dipping, Antipasto platter w/ assorted cheeses including  5 year Pecorino, Caesar Salad, Zia Natalina’s San Marzano Tomato sauce w/ assorted pig parts over pasta, Meatballs, Greens with ham hocks and Pizza frite

That NYE staple known as Champagne

Filet wrapped in applewood smoked bacon

Sunday's pre-pasta meat and cheese plate

Lobster Bisque

Lobster Bisque

Baklavah

Killington

A skier's breakfast

Bacon, Egg & Cheese sandwiches

Berries & Yogurt

Homemade croutons

Pasta & Cheese

Loster Bisque

Shrimp & Broccoli


A Year in Review

November 18, 2011

A Camera in the Kitchen turns 1 tomorrow! I cannot thank you all enough for your support and enthusiasm you’ve expressed to me. It’s been such an amazing year capturing and sharing the art of dining. I’ve dug through my archives to compile some of my favorites that I think best reflects this. From tasting California’s fresh fruit while dancing at the Coachella Music Festival, to chowing down on a burger in Montana after a day of snowshoeing in the Beartooth Mountains, or grilling Wahoo from Aruba’s local fish market in celebration of a friend’s birthday. It has been such a learning experience for me, and I only hope to bring more exciting things to the site in the year to come.

Above all, I’ve learned a meal is more than just satisfying your hunger, it’s about the experience, the culture, and most importantly the people you are surrounded by. Whether grabbing take out for an evening home with the roommates, or sitting at a cafe in Reykjavik with new friends, I always make the most of the moment, and the meal, and that’s what I aim to capture here. I hope my photos inspire you to take time in your own life to appreciate the moments shared over that dish. You may get too full for that last bite of pasta, but you can never be too full of great memories.

 

 

Some of the dinner parties we've hosted-- big and small

Travels to Iceland, Montana, California, Miami, Beacon and Newport

Travels continued through New Jersey, Montana, Iceland and Brooklyn

I Heart NY

November 11, 2011

This morning was one of those, “I love NY” moments while I was walking to work. The sun was out, the fall colors at their peak, and I just finished shooting last night’s dinner. Part II of my autumn pasta is finally here. I tossed together the pasta with olive oil, some seasonal herbs and goat cheese, adding in arugula, almonds, raisins, apple chardonnay chicken sausage and topped it with asiago cheese.

Have a wonderful weekend!

Fresh arugula

Salted almonds

Pasta with Apple Chardonnay Chicken Sausage and Arugula

Salted almonds and raisins

Hotel Ranga, one of the world’s top destinations for viewing the Aurora Borealis and Southern Iceland’s only 4 star resort, has everything you could possibly want for a relaxing stay in the countryside, not to mention an outstanding dining room and extremely friendly service from everyone. The hotel’s rustic luxury accomodations sit on wide open land overlooking the East Ranga River. Their chef prepared his modern Nordic cuisine with local ingredients of only the freshest quality, and brought out a beautiful array of dishes.  Although the weather conditions weren’t conducive to check out the Northern Lights, on the positive side, it’s just one more reason for me to start planning my return trip.

East Ranga River at the hotel

Dining room at Hotel Ranga

Smoked Puffin served with beerbread crumble and "cumberland" sauce

Hotel Ranga's Wine bar

Icelandic Cod served on a bed of nuts and local barley with whitewine sauce

Local wild salmon with sweet potato and white chocolate puree, lobster foam and local strawberries

Local wild salmon with sweet potato and white chocolate puree, lobster foam and local strawberries

The hotel's porch

The best chocolate cake dessert

Icelandic Mountain lamb and lobster combo with potato terrine and blueberry demiglaze

Icelandic mountain lamb and lobster combo with potato terrine and blueberry demiglaze

International Suites

Dinner with Friends

September 1, 2011

My friend, Leslie, and partner in crime for dinner parties, recently took up a holistic health practice. With training from the Institute for Integrative Nutrition, she’s ready to roll and the girl to call if you’re looking for a health coach. You can check out more of what she does at her website. Lucky for me, I got a preview of some of her meal plans last night. We had a great dinner with a few friends to catch up before we part ways with our holiday weekend travel plans. For apps we had curried lentil and pea dip, pita chips with sweet curry seasoning and spicy corn avocado salsa. As if we weren’t full enough from that, for dinner she brought out turkey meatballs, sprouted quinoa with golden raisins, sliced almonds and citrus vinaigrette, a spiced carrot, ginger and tofu soup, and a spinach salad with pineapple dressing and whole wheat croutons. Last but not least, prune and oat cookies for dessert. Of course the lovely floral arrangements for the table were created by Jess, using only the best farm fresh flowers from the Union Square flower market.

Sprouted quinoa

Pita chips with curried lentil and pea dip

Spiced soup and turkey meatballs

 

Turkey meatballs and quinoa

Jessica's floral arrangement

 

Soup with sage and corn avocado salsa

 

Pita chips and flowers

 

Love, Weddings and Food

August 26, 2011

Earlier this summer I photographed a friend’s wedding at her family farm in Upstate New York. Going along with the whole rustic outdoor theme, she styled the decor and menu accordingly. Catered by L.M. Townsend based out of Cooperstown, the buffet style dining featured make your own salads and edible bowls. The presentation was lovely, and one of my favorite ideas– taking extra martini glasses, and transitioning them into the perfect dish to eat your side of potatoes in style.

Buffet dinner

Salad

Cheese at cocktail hour

Bread bowls and potatoes

Do or Dine

August 18, 2011

Saturday afternoon I biked to Brooklyn to visit a friend who recently moved to Bed Sty– not exactly a neighborhood I’m most familiar with, nor do I usually think of when I want to go out for a great meal, but hidden behind the doors of what appears to be an old, run-down Indian fast food joint, is actually a recently opened restaurant, Do or Dine. With dishes like deep fried deviled eggs or the controversial foie gras doughnut, it’s worth the trek out for an evening. The owners and wait staff have fun with the place, giving off personable charm to their customers. It’s BYOB, so drinks won’t drain your wallet, and the back patio is a great place to spend an evening.

Lamb Breast, with cumin and lime

Octopus tacos topped with nori strips

Prawns with cherry tomatoes in clam broth

Deep fried deviled eggs with bacon and culantro

Smoked salmon spread

Foie Gras Doughnut

The Lot at the Highline

July 29, 2011

New Yorkers love their food trucks, and what could be better than a selection of the best all in one locale? Last night I met a few friends underneath the bridges of the High Line park for food and drinks. Changing daily, there’s a taste to satisfy everyone from Red Hook’s Lobster Truck to Rickshaw Dumpling, Korilla BBQ and Eddie’s Pizza. They’ve also got a pop-up bar serving local wines and seasonal beers from Brooklyn Brewery. It’s like a summer-long fair or a cafeteria for adults, so be sure to stop by before the cold weather comes!

Lobster Roll from the Red Hook Lobster Pound Truck

Rickshaw Dumpling Truck

Eddie's Pizza Truck

High Line Park

The Lot on tap

Family Homestyle Cooking

July 14, 2011

Sometimes the best meals are the ones shared within the home. In between our daily Montana excursions we relaxed at my aunt and uncles, cooking in the heart of the country. We had steak nights, pierogi nights and sometimes just leftover nights. My favorite though, was when my father prepped his classic Greek-American grilled vegetables and chicken spiedies. For the veggies, he threw together a marinade with extra virgin olive oil, balsamic vinegar, fresh garlic, thyme and oregano, and let tomatoes, yellow squash, green zucchini, fresh mushrooms, red sweet peppers and large vadalia onions set over night before tossing on the grill. When finished, topping with feta cheese adds just the right extra flavor. As for the chicken, he let it set in a similar marinade of olive oil, crushed garlic and plenty of dried oregano, put on skewers and grilled to perfection.

Prepping the marinade

 

Fresh thyme

 

Prepping the marinade and table

 

Grilled vegetables ready to go

 

Grilled chicken spiedies

 

More of the veggies

 

Some of my aunt's rustic decor

Fresh lemonade on the porch

 

A grilled steak kind of night

 

Kitchen condiments

 

Cooking up Grandmother's pierogies recipe

Paws Up

July 9, 2011

One doesn’t often combine the words luxury and camping into one sentence, but that’s exactly what you get from Paws Up, a ranch resort about 30 miles outside Missoula. Stopping through for an evening, I was treated with impeccable service from the strawberry lemonade upon arrival through my next morning’s breakfast wrap with fresh produce. These chefs have the fine rustic cuisine down to perfection as they prepared some of their specialty dishes including Elk Loin and Quail Breast.

Aside from the dining, the resort offers anything you could possibly imagine to make your Montana holiday fulfilling. Due to my time constraints, I didn’t participate in their endless list of activities, but I certainly wouldn’t hesitate venturing back for another visit. Who could complain about waking up in an outdoor luxury tent, followed by a hot air balloon ride at sunrise and an afternoon horseback riding in the mountains? And of course you can’t forget ending your evening with their infamous rustic ranch cuisine.

Seared Quail Breast, Huckleberry Bread Pudding, Roasted Baby Turnip, Sautéed Spinach, Pan Jus

The dining room at Pomp

Pan Seared Ono, Cauliflower Salad, Fava Leaves, Baby Squash, Mint Oil

The terrace at Pomp

Iron Seared Elk Loin, Fregola-Mushroom Stew, Baby Fennel, Asparagus, Black Currant Puree

Outdoor dining and camp fire pit

Moulard Duck Breast, Potato Croquette, Orange Braised Fennel, Asparagus

Huckletini; 44 North Huckleberry Vodka, Huckleberry Syrup, Turbinado Sugar Rim

Homemade infused liquors

Village Entrance

Morning Hot Air Balloon Ride

Montana Breakfast Wrap, Scrambled Eggs, Yukon Gold Potatoes, Bacon, Peperzella Cheese

Sunrise Scrambler, Ham, Scrambled Eggs, Crisp Potato Croquette, Brewer's Grain Toast

Breakfast at Tank & Trough