Hung out at Noble Rot, the restaurant above the city and their kick ass rooftop garden, which was totally amazing, as was the weather. Chef and owner of not only the restaurant but the best rock star name ever, Leather Storrs, gave me a tour. Then he picked our lunch from the roof, got to cooking and I fought writer Lynne Curry for the spoils of our labor. Or rather of his. But whatever.
eat and drink
Eat and Drink - OX - Portland Monthly
I had the pleasure of photographing Argentine-inspired Ox, One of Portland's newest and hottest restaurants for Portland Monthly's Eat and Drink section. Anytime I can shoot a portrait when someone is holding an ax, I'm pretty stoked. Luckily, Ox husband and wife owners Gabrielle Quinonez Denton and Greg Denton seemed to share my sentiment.
Stuffing the pages of MIX, with Compote
I love any job that involves stringing hand-made snowflakes and drinking bubbly. Thanks to MIX Magazine I got the chance to spend a holiday brunch with the owner of Compote Cafe, Shana Lane-Block. I arrived early to photograph Shana cooking and found myself pitching in on the holiday festivities which included taste testing, wardrobe consultation, and decorating. It is always a treat to be invited into someone's home to share in their merry making, especially when it tastes so good.
MIX Cover Shoot - Bar Snacks
I recently photographed Portland's newest hipster wine bar Sauvage for the October MIX Magazine cover story about bar snacks. Let's hear it for male hand models! As a self-proclaimed connoisseur of all things bar related, I was also happy to be able to locate the best smoked trout board in the city. You wanna know where to find the best deviled quail eggs in town? Then read the story here. Ok, so maybe they are the only deviled quail eggs in town. But still damn tasty.
Bob Moore, baddest 82-year-old ever.
Olympic Provisions | A well-lit haven of meat.
Recently photographed Olympic Provisions in the SE industrial area of Portland for the Finder section of Willamette Week. They have bequeathed themselves with the title "American Charcuterie." Oh, I love the hipsters of Portland, never taking themselves too seriously. I will say that it is a beautiful space, the food is quite fancy and tasty and owner/Salumist Elias Cairo is a doll. He let me into the super secret and protected back area to check out the shiny and pungent meat. The only requirement was that I had to wear a white jacket and a rakish sailor style white paper cap (that I got to keep for my very own). Who knew sausage could look so fabulous, plus OP is Oregon’s first USDA certified meat-curing facility, so that's pretty cool too.
