This year Make-A-Wish Greater Bay Area hosted another beautiful event at Sonoma-Cutrer Vineyards: Wishes in Wine Country. An event recap and some of my photos can be found in the 7×7 Magazine story: Make-A-Wish Wishes in Wine Country 2013.
Back in May, San Francisco’s Ferry Building Farmer’s Market turned 20! The organization behind the market, CUESA, hosted a fun bash at the Ferry Building to celebrate the occasion. The event included tasty food and drinks from incredible Bay Area chefs and mixologists.
The San Francisco Mission District is known for it’s burritos, and in a recent Serious Eats round-up, 8 Great Meatless Burritos in the Mission, San Francisco, Alissa Merksamer highlights the best meatless offerings… and breaks down what actually qualifies as vegetarian. Find a few of my photos from burrito shooting below, and head over to Serious Eats to read more about each.
I recently took some photos for 11 Spots for Fast Breakfast in the Financial District, in Serious Eats. Head over to Serious Eats for an inside look at the dishes below, along with a number of other tasty breakfast recommendations in the FiDi.
Recently I shot a few photos for a Serious Eats story featuring Japantown. Here you can find the photos from Serious Eats, as well as a few I captured along the way. Head on over to Serious Eats to check out the story, a great guide a bunch of bites in Japantown and more on the dishes you see here: 10 Spots for Great Snacks in Japantown, San Francisco.
A couple weekends ago I strolled down to the CUESA Farmer’s Market at the San Francisco Ferry building to snap a few shots of the market, as well as a seasonal cooking demo. Whether you’re a SF local or visitor, I highly recommend checking out the market on Saturdays from 8am – 2pm or Tuesdays/Thursdays from 10am – 2pm.
The following photos are from the cooking demo at the market by Chef Adam Dulye, a partner and executive chef at The Abbot’s Cellar, a new SF restuarant ‘dedicated to food and beverage pairings: focused interaction of California cuisine with craft beer and wine.’ Chef Dulye taught the audience the basics of how to brine and pickle with beer.