I've been a bit absent from here for the last couple of weeks, which I was hoping not to have happen. I will definitely work harder to keep the blog more recent. One of the reasons was some travel to California. More specifically to north of San Francisco. And with a few hours to spare on Saturday morning we took a drive more north into the Sonoma Valley.

Last Monday, May 7th, the Rhode Island chapter of The American Institute of Wine & Food held their Second Annual Chef Smackdown and I was fortunate enough to be there as a guest and photograph the event. Not only was I out in the ballroom of the beautiful Belle Mer in Newport, but I was also allowed "backstage" to capture all the chefs and kitchen staff in action. I've been behind other stages before at theaters and on film sets, but as anyone who knows of my extreme love for food and drink would know, this was a real treat for me.

The Hotel Viking's Chef Thiele and the Newport team effortlessly plate Chef Smith's scallop course.

Chef Thiele's hazelnut crepe, caramelized banana, nutella, walnut chocolate chip ice cream dessert

Chez Pascal's Chef Gennuso's Peanut Butter & Jelly dessert with La Laiterie's Chef Jennings acting as King of Chocolate-Land.



Chef Jennings' Massachusetts chevre & morel mushroom tart—my wife's favorite dish

Most people would think I photographed this small herd of bison somewhere out West. Maybe in the Great Plains, maybe in Wyoming where I saw many much more sedentary bison throughout Yellowstone National Park in the summer of 2002. How many would have guessed these bison roam on a large farm about 10 miles from my home in eastern CT? Turkey farms in CT—yes (guess where I'm getting our Thanksgiving meal), alpaca farms—more common than you'd think, but bison?

These majestic animals, and majestic is a very good word for them—not hyperbole at all, roam the farm at Creamery Brook Bison in Brooklyn, CT.

As I said, the bison I saw out West were pretty sedate so when the farm owner poured out some feed and part of the herd charged over, it was something to see. These animals are tough and as you can see in the above photo, this one busted his horn, but it certainly didn't seem to phase him at all. If you're ever around Brooklyn I recommend a stop at Creamery Brook. You can tour the farm and buy a lot of bison products there. It's a great spot and you can tell how much the owners love raising these animals.

I had the opportunity last month to photograph another fantastic Rhode Island food event. This time it was the March of Dimes RI Sixth Annual Signature Chefs Auction held at the Johnson & Wales Culinary Archives & Museum. This year's honoree was Chef Joseph Hafner, Executive Chef of Gracie's Restaurant in Providence, RI (a restaurant that also features some of my artwork). The event included an auction of great items to support the March of Dimes presided over by local news anchor Karen Adams and Providence Mayor Cicilline. The Culinary Archives provided a fun backdrop for my food photography and I had the pleasure of photographing many of the same chefs from the Chef Smackdown in May.

Last week I had the pleasure of photographing the work of Chef Michael Hervieux, Executive Chef at The Bay Voyage in Jamestown, Rhode Island. I worked with Kristin Love, their Catering Sales Manager, to set up a table for some images that they'll use in promotional materials for the restaurant and event dining. Then I had the fun of going down into their kitchen to capture Chef Hervieux at work, something I always enjoy doing. When it was over I got to take home a perfectly cooked filet and dessert for my wife. Perks! The captions below are mine. I probably don't do the menu descriptions justice.

First of two tabletops

On Monday, July 14th, the Rhode Island chapter of The American Institute of Wine & Food held their Third Annual Rhode Island Chef Smackdown and like the event last year I was a very happy eater and photographer. It's been a very busy wedding season but I'm glad to find the time to indulge my culinary photo interests and these few photos here were just some of the photographic highlights. As you'd suspect, all the Chefs and their food were fantastic—thank you, Chefs and the AIWF—and a special thank you to hosts Chef Matt Gennuso and Kristin Gennuso of Chez Pascal for allowing me to invade their restaurant, front and back.

Chef John Philcox of Café Zelda and Chef Champe Speidel of Persimmon from Team Newport.

Chef Matt Jennings of La Laiterie in Providence

Chef Speidel's Warm Terrine of Native Summer Vegetables

Chef Jennings and Chef Joe Hafner of Gracie's from Team Providence

Even if it's not actually pork on the board, what brings more warmth to your belly than the word "Pig?"

Team Newport

Chef Kevin Thiele of One Bellevue at the Hotel Viking's Roasted Macadamia Nut and Goat Cheese Crusted Lamb Chop, Porcini Risotto Cake, Balsamic-Glazed Baby Carrots, Rosemary Pesto

Chef Jennings' Toasted Pecan Financier, Westfield Chèrve Ice Cream, Vanilla Bean Custard and Ward's Blueberry Compote

The Smackdown winners, Team Newport

Last Thursday evening I had the pleasure of photographing the March of Dimes RI Seventh Annual Signature Chefs Auction which was held at Belle Mer in Newport this year. It's a fantastic event with delicious food all in support of an important cause. Not much that I could write to add to the wonderful work that the March of Dimes does so please check out their web site for information, March of Dimes Rhode Island Chapter.

from left to right, this year's Signature Chef Jeffrey Carroll of the Napa Valley Grille, March of Dimes State Director Betsy Akin and last year's Signature Chef Joe Hafner of Gracie's