A couple months ago @chefmichaelbowe invited me to come shoot a super special collab dinner at @theredyetijeff with @capriolegoatcheese , who make the best goat cheese around these parts.
Then the day before the event, chef found out he was named a James Beard semifinalist for the first time for Best Chef in the Great Lakes. The night turned into a celebration of Capriole Goat Cheese and chefās James Beard honor. So much love and energy in the space. And getting to hear @judyschad and @samschad talk about the history and legacy of Capriole was the cherry on top.
Thanks @chefmichaelbowe for the invite and congrats. I had a great time capturing it all and hanging with a fun BOH team that made it all look easy.
āØ Still thinking about this Collab Night on Friday shooting chefs Ben Deutsch of Rettaās and Michael Bowe of the Red Yeti.
7 course tasting menu, showing off all the tasty flavors of late winter/early spring. Great bites, even greater people.
The hospitality industry in Louisville is special and Iām just feeling thankful to be apart of this community ā¤ļø
Happy 10th anniversary to Oriole!
A year ago I joined @_mediumraw ās photography workshop hosted by @oriolechi in Chicago that inspired me to take photography seriously.
Jimās workshop gave us access to shoot the Oriole team while they prepped for dinner service. Itās exactly the type of shots I had been dying to get to that point and what Iām getting hired to shoot now. Crazy!
I left so inspired!
Itās been a year now and Iāve learned a whole bunch since. So I jumped back into that Oriole workshop album last night and re-edited some shots here.
Despite gear limitations, and having no clue about camera settings, Iām still pretty happy with what I captured that day. And man, what a cool team Oriole has.. so kind and welcoming - all while holding two Michelin stars, to boot.
Thanks to Jim, Brent, Iza, Daniel, & the professorsā¦ my workshop fam! And to Chef Noah, Emily, and the rest of the Oriole team š„³ happy 10th anniversary!!
As the seasons change and the menus showcase new crops in Kentucky, a course dedicated to @capriolegoatcheese always remains.
Our current focus is on the stellar Juliana. Aged 4-8 months, rolled in flowers and herbs de provence. The dish seemed obvious - springs first blooms, honey and pollen.
Previous courses have featured Sofia with shagbark hickory and ash, and Pipers Pyramide with corn and saffron.
Available on our tasting menu.
Reservations available on @exploretock , in the bio link, google or our website.
Photos 1 & 3 @fotokento
Photo 2 @jonchiphoto
On Thursday @chefmichaelbowe and team hosted a sold out dinner celebrating all things @fischerfarmsin at @theredyetijeff . The dinner featured 5-courses highlighted by the sustainably raised pork and beef that the Fischer family has been thoughtfully producing since 2004.
Congrats to the Red Yeti and Fischer Farms teams for a wonderful dinner celebrating the best of Indiana.
