While I typically focus more on capturing the process of growing and sourcing food on farms, I do love the energy and imagination of working with chefs. This assignment was especially rewarding, collaborating with three of Oregon’s top chefs to capture three brand new dishes of wild fowl paired with Oregon wine. A few sneak peak photos, stay tuned for the full story in Oregon Wine Press Sept 2017 cover and feature story….
Pheasant dish by chef Sunny Jim, Jory Restaurant, Willamette Valley, Oregon
Chef Sunny Jin preparing pheasant dish, Jory Restaurant
Chef Sunny Jin’s pheasant dish, Jory Restaurant
Sunny Jin searing Involtini (small bites of food consisting of some sort of outer layer wrapped around a filling) in a cast iron pan
Little Bird duck breast with pinot noir, Portland, Oregon
Chef Gabriel Rucker, preparing pigeon dish, Le Pigeon restaurant, Portland, Oregon
Gabriel Rucker holding pigeon dish, Le Pigeon restaurant, Portland, Oregon
Le Pigeon restaurant, Portland, Oregon
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