Get ready for a big post, ladies and gentlemen.
Over the past year, my business has shifted its focus quite a bit. A lot of people have asked about the direction things have taken and I have done my best to explain what's been happening but, hey, I am a photographer, and I think images speak louder than words.
As a photographer, I tell stories. In fact, I think that being a storyteller is my primary job, above all else. And I am blessed to work with amazing people who have incredible stories to tell.
One of my clients is
TASTE at the
Seattle Art Museum.
When the museum was remodeled a few years ago, TASTE Restaurant opened on First Avenue, boasting a menu focused on seasonal, organic, and local ingredients. These days, you hear those terms a lot, but TASTE really walks their talk. In fact, 89% of their food is purchased from local businesses. All of the beef and many of their pork products come from
Skagit River Ranch, one of only a few Washington farms providing organic, grass fed beef, pork, and chicken.
If you haven't had an opportunity to check out the restaurant, I highly recommend that you find the time. They have a GREAT happy hour, (and I would know!)
Over the past few months, I have photographed most of the restaurant's menu items, as well as a lot of their specialty cocktails. I had the opportunity to spend a day with the general manager,
Danielle, and the chefs,
Craig, Paul, Daniel, and Zack at
Skagit River Ranch, touring the beautiful land, and chatting with the owners, George and Eiko. On another day, I accompanied Danielle, Craig, Paul, Daniel, and the new pastry chef,
Lucy, while they foraged for mushrooms, (a beautiful and muddy adventure) and then spent yet another day with the chefs in the kitchen, watching as they incorporated the lovely chanterelles into some mouth-watering dishes for diners at the restaurant.
I have had long talks with Danielle about her food philosophy, and have witnessed her passion for supporting local farmers and bridging the gap between the food on the table and the farmer who grows it.
I feel like I know this business, and I like what they stand for. It has been my privilege and pleasure to work with them, and I look forward to documenting more of them in the future.
Hopefully, these photos will give you a little glimpse into the world of TASTE.
Enjoy!
(For news about TASTE, check out their blog.)Fieldtrip to Skagit River Ranch:
Mushroom foraging:
A Day in the Kitchen:
Taste Restaurant:
Cafe at the Olympic Sculpture Park:
Coffee stand at the Asian Art Museum:
One of TASTE's catered events in SAM:
