Tag Archives: food

Controlled Chaos

Here’s a few shots from an assignment last week at Menton, a restaurant from local chef Barbara Lynch. You may remember her from the Boston Center for the Art‘s event I shot back in February. My friend, Justin Ide, took care of the stunning photography for the site — big shoes to follow, but at least I got a lay of the land.

Making photos for the Boston Herald, my style was more focused toward the action and ambiance of the restaurant — “Diner’s Dining” they call it. Unfortunately, that particular night, I wasn’t allowed to photograph in the dining room because of some “high-profile” guests. No biggie, as I was invited into the kitchen, where — let’s be honest — I’d rather be anyway.

Much thanks to Executive Sous Chef Wyatt Maguire for letting me hang out with the good guys.

5.24.2010 — BOSTON — Executive Sous Chef Wyatt Maguire, left, and line cook Ian Maschal prepare dishes of Maryland softshell crab at chef Barbara Lynch's Menton on May 24, 2010.


5.24.2010 — BOSTON — Executive Sous Chef Wyatt Maguire puts the finishing touches on a dish of Maryland softshell crab at chef Barbara Lynch's Menton on May 24, 2010.


5.24.2010 — BOSTON — A waiter begins serving portions of Maryland softshell crab at chef Barbara Lynch's Menton on May 24, 2010.


5.24.2010 — BOSTON — Line cook Ian Maschal wipes down a countertop in the kitchen at chef Barbara Lynch's Menton on May 24, 2010.

Great Chow!

I did some work for my Uncle Bill last week, producing some images for the new sushi menu that is now being offered at his restaurant, Great Chow in Quincy, Mass. My aunt and uncle have been in the restaurant biz basically my entire life, so I pretty much grew up on their food — Eat the chicken wings!

Great Chow is easily their crown jewel, with a branch in Abington as well. The Quincy location recently underwent a major expansion and renovation, and my Uncle Bill was eager to start getting some customers through the door with what else? The new food menu.

Here’s some pictures of the finest sushi you’ll find in Greater Boston, in my opinion (full disclosure: this restaurant is, after all, in the family. But I did eat it and can vouch for its deliciousness).

5.13.2010 — QUINCY, Mass. — Great Chow Quincy's Lobster Salad Roll.


5.13.2010 — QUINCY, Mass. — Great Chow Quincy's Caterpillar Roll.


5.13.2010 — QUINCY, Mass. — Great Chow Quincy's Snow Mountain Roll.

Hungry yet? Head on over to Great Chow and tell them my photos got you there!

Mmm… Tequila

In anticipation of the Cinco de Mayo festivities, I was dispatched over to Drink, famed local chef Barbara Lynch’s liquor joint, over in the Seaport District to make some images of a special cocktail concocted by mixologist Misty Kalkofen.

She came up with the “Maximilian Affair,” a blend of tequila and other flavors that, as she says, “plays well together.” Here’s the breakdown:

1 oz. Milagro Silver Tequila
1 oz. St. Germain
1/2 oz. Punt y Mes
1/2 oz. Fresh-squeezed lemon juice

And here’s the cocktail:

5.2.2010 — BOSTON — Drink mixologist Misty Kalkofen created the Maximilian Affair, which consists of 1 part milagro silver tequila, 1 part Ste. Germain, 1/2 part Punt e Mes and 1/2 part lemon juice, on May 2, 2010.

5.2.2010 — BOSTON — Drink mixologist Misty Kalkofen prepares a Maximilian Affair, which consists of 1 part milagro silver tequila, 1 part Ste. Germain, 1/2 part Punt e Mes and 1/2 part lemon juice, on May 2, 2010.

5.2.2010 — BOSTON — Drink mixologist Misty Kalkofen prepares a Maximilian Affair, which consists of 1 part milagro silver tequila, 1 part Ste. Germain, 1/2 part Punt e Mes and 1/2 part lemon juice, on May 2, 2010.

5.2.2010 — BOSTON — Drink mixologist Misty Kalkofen created the Maximilian Affair, which consists of 1 part milagro silver tequila, 1 part Ste. Germain, 1/2 part Punt e Mes and 1/2 part lemon juice, on May 2, 2010.

5.2.2010 — BOSTON — Drink mixologist Misty Kalkofen created the Maximilian Affair, which consists of 1 part milagro silver tequila, 1 part Ste. Germain, 1/2 part Punt e Mes and 1/2 part lemon juice, on May 2, 2010.

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