CAN YOU SHARE THE INITIAL SPARK THAT LEAD YOU TO CREATE LOCAL HAVEN?
My background is in Apparel Design and Visual Merchandising, living in NY and then working for sportswear power houses like Columbia Sportswear + Nike. Eventually my love for those elements lessened and I realized my true passion for food, natural elements and props! So many props!
DO YOU HAVE A BACKGROUND IN FOOD? OR PHOTOGRAPHY?
I don’t. I’ve always been working in the visual world, so photography was just simply the next step. Food came from my love of being in the kitchen, and eventually the two just molded together.
HOW DOES COOKING AND STYLING MAKE YOU FEEL IS 3 WORDS?
Spontaneous. Creative. Free.
INGREDIENTS YOU COULDN’T LIVE WITHOUT?
Cheese. Herbs, thyme, rosemary, basil, cilantro. Butter. Really good bread. And tequila.
YOU’D BE LOST WITHOUT ______ IN YOUR KITCHEN?
Staub dutch oven. And my knife.
SECRET INDULGENT FOOD YOU ARE MILDLY EMBARRASSED YOU STILL LOVE?
LOCAL GO-TO RESTAURANTS OR CAFES
Portland is the best for food. Broder Nord. Ned Ludd. Clyde Common. Kachka. Pips Doughnuts. Heart Coffee.
A PERFECT SUNDAY IS…….
Drinking coffee on my deck, working in the garden, afternoon cocktails with friends, and big family-style dinner.
I spend the most time on breakfast. I am the most creative in the morning. Usually eggs are always involved, some caramelized onions make an appearance, and handfuls of herbs from my garden.
FAVORITE CITY FOR FOOD
Portland. Although Seattle is creeping up on that list.
YOUR IDEAL MEAL IS… WITH…
A meal I can get my hands messy with. I love a good summer feast with friends and family around the table, cracking crabs, eating oysters, with too much melted butter, white wine, corn, the works.
FOOD TREND YOU PARTAKE IN? ONE YOU WISH WOULD GO AWAY?
Put an egg on it. Always will love a good egg on top of just about anything and everything.
A COCKTAIL YOU ARE CURRENTLY SWOONING OVER?
I love anything with tequila. But bourbon with maple syrup, lemon juice, and rosemary is pretty amazing too. I also love cocktails creations with shrubs.
CAN YOU SHARE A SECRET PROP STYLING TIP?
Layer props, add height.
3 ESSENTIAL PROPPING TOOLS?
Good linens. Long handled tweezers. Small paint brushes.
YOU DO IT ALL! TELL ME ABOUT YOUR CREATIVE PROCESS FROM RECIPE TESTING, TO PROP-STYLING, TO PHOTOGRAPHING
It always start with the subject. That can be the food, a specific ingredient, or it can be a beautiful new prop. From their I build my story. What am I trying to say with this recipe, with this image. When I design the layout I think about how I would want to enjoy this meal. Would there be bread torn on the table. Wine served. Flaky salt to garnish. The best images are those that make you want to be there at that moment.
YOUR VISUAL AESTHETIC IS SIMPLY BREATHTAKING AND YOU HAVE A VERY SPECIFIC TONE AND FEEL – WHAT ARE YOUR RULES FOR CRAFTING A BEAUTIFUL IMAGE?
It always comes down to what is most important for the shot. I love props, but they are simply their to elevate your subject, not to distract from it. I put a lot of thought into which props make the shot. Background is the single most important element of your shot, second to the subject of course. And I always say, if you cannot get the shot, and you keep tweaking it and nothing is happening. Sit down, take a breath, maybe even take a bite, the shot will be there. Those lived-in, real shots, are always the best.