We love thanksgiving, which is why we go to at least two dinners on thanksgiving day and at least one more thanksgiving during the year (usually in February). We had a little thanksgiving preview a few weeks ago for Jim and the folks from the Heavy Table, and it seemed fitting to show a few of the decorations now.
Happy thanksgiving!
It turns out that bees are awesome – they make honey, they make honey comb, they buzz, the whole works! We were lucky enough to interview the guys from Wisconsin Natural Acres honey, and I got to photograph the bees at work.
Lately, my husband and I have been spending time on the road in Wisconsin photographing stories about food. In Black River Falls, we had the pleasure of meeting the folks at the Sand Creek Brewery, located in a fabulous old stone building right off of the downtown strip.
I am so excited that several of my photos are appearing in the Wisconsin Master Cheesemakers and the Specialty and Farmstead Dairy brochures for this year from the Wisconsin Milk Marketing Board. Many of these photos were taken during the research for “Master Cheesemakers of Wisconsin” which will be on bookshelves starting in November.
I love cranberries, so when I heard that it was cranberry blossom time, I jumped at the chance to see them. Luckily, my husband also likes cranberries, and doesn’t mind long drives to the middle of Wisconsin! While cranberry blossom season might not be as fragrant or striking as cherry blossom season in other parts of the world, the small flowers are a lovely little things!
I was lucky enough to photograph chef Wolfgang Puck for an interview appearing on the Heavy Table. Chef Puck was at his restaurant 20.21 at the Walker for a brief visit, and we were able to sit down with him for a few minutes. Not only was the food amazingly delicious, but he was also a very energetic and fun person to talk with!
Probably the most amazing food was the miso-glazed black cod. Fortunately, this is part of their regular menu (some of the other items were unique to the tasting menu), so I can go back and order it again!
We were also able to also talk with Asher Miller, the Executive Chef for Restaurant 20.21
I recently was lucky enough to watch the excellent chefs at Corner Table restaurant deconstruct a whole pig, which they do a few times each month to make the wonderful pork products that appear on their menu. The photos turned into a photo essay for the Heavy Table. A note of warning: the photos are a bit graphic, so please don’t follow the link unless you are comfortable with meat, bones, and some blood.
Well, I found myself with some time on my hands a week ago, and I indulged my desire to make a wedding cake (served at a BBQ instead of a wedding). You can read more about it at Heavy Table, but I wanted to share a few photos that I particularly enjoyed.
I was lucky enough to partake in a “cupping” (coffee tasting) at Paradise Roasters for their new cola coffee. A full article on the new coffee, and more photos, will be appearing on heavy table, but I wanted to share some of the details that I thought were especially pleasant from the tasting.
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