How to Broil Lobster like a Boss


With Valentine's Day on the horizon,  do yourself and your special someone a favor and don't try to fight the holiday restaurant crowds.   Stay in,  pop a bottle of some nice bubbles,   cue up some Netflix  and knock their socks off with a little home cookin'.   

And what says "I might be gettin lucky tonight"  like a few lobster tails?  Lots of people shy away from lobster fore fear of ruining it,  but cooking it really couldn't be easier.

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STEP 1: Fully defrost and rinse the tales.


STEP 2:  With a good pair of kitchen shears,  cut along the top of the tail shell,  making sure to stop just before the end of the tail.


STEP 3: Very gently separate the tail meat from the shell. Loosen it from the membrane underneath the meat,  then support the meat on top of the shell,  while keeping it attached at the base.  Remove the center vein and any small bits of shell.


STEP 4: Lightly season meat with salt, pepper and paprika.  pour some melted butter over the meat and broil on high for about 1 1/2 min per ounce.  These 4 oz tails cooked for about 6 minuted.  Serve the tails immediately on a bed of lightly dressed arugula,  with a side of melted butter and some charred meyer lemon.

Easy Peasy Lemon Squeezy.









new work for Taqueria Nueve



It always makes me extra happy when a restaurant i really love approaches me to do some photography. I know i am a little biased....and i know your bartender took a photo class back in college...  but good quality shots can make all the difference these days.  Between websites and photo driven social media,  a good cache of images is priceless.















new print work for Portrait of Portland

In the last few months i have begun what i hope is a long and creatively fruitful relationship with the wonderful ladies over at Portrait of Portland,  and by extension,  Portrait of Seattle.   This is my first spread for them,  and i think it looks amazing.  Pick up a copy around town.

Then head over to Ava Gene's and see what all the buzz is about!





#boozeisthenewfood

Admittedly,  I am not into fancy pants cocktails, but I honestly never get tired of shooting bartenders doing their thing.   As ubiquitous as the imagery is becoming in todays culture,  I still love to capture the subtle differences of style and movement within the trade.  And Ansel Vickery,  chief cocktologist over at Free House is probably my favorite.   He's quick with a joke,  or a light up your smoke..... as Billy Joel might say. 

And he makes a mean Pina Colada.












New clients, new friends in Roseburg, OR

Back in November,  I took a few road trips down to Roseburg Oregon,  to work with a new client,  Oregon Territory Wines,  to help them better define the visual side of their new product.  We set up an afternoon  "dinner party"  and a few other situations to shoot.  The winemakers, Dyson and Scott  gathered a great group of folks and hosted a really fun party.

The day started early with some  wild mushroom foraging,  with a wild mushroom forager,  a gentleman and a scholar named Paul Waddell.    He was a really great guy to talk with and shoot..... and on top of everything he looked like Lee Hazelwood!

More posts to come from this campaign.