Recently we’ve shot a lot of food on various assignments – here’s a selection, including some we did for Bon Appetit at Saison in San Francisco (which made #2 on their 2013 list of Top Ten Restaurants in America):
Tea setting at Saison
Greens from the farm at Saison
More greens at Saison
Chef Uwe’s “Froot Loops” from the 1963 Menu at the Mandarin Grill, Mandarin Oriental Hong Kong
Chef Uwe’s Baked Alaska from the 1963 Menu at the Mandarin Grill, Mandarin Oriental Hong Kong
Chef Uwe’s “VvG” from the 1963 Menu at the Mandarin Grill, Mandarin Oriental Hong Kong
Special of the Day – Tomato Danish – at Po’s Atelier, Hong Kong
JambonYunnan bread at Po’s Atelier, Hong Kong
Preserved orange ice cream profiterole at Ta Pantry, Hong Kong
Black truffle clay pot rice at Esther Sham’s Ta Pantry, Hong Kong
Flower crab with mitsuba and uni at Ronin, Hong Kong
Saba, Tai, and Ika Sashimi (counterclockwise from bottom) at Ronin, Hong Kong
Shigoku Oyster w/Red Shiso Vinegar at Ronin
