Shot for Edible Queens magazine

Charcuterie Masters is an annual competition among charcutiers held in Flushing, Queens. Shot as a web story for Edible Queens.

The Village Hearth Bakery and Cafe, Jamestown Rhode Island, an arftisanal bakery with a wood-fired oven built by baker and co-owner Andrea Colognese.

A story on The Pomeroy and chef Bo O'Connor in Astoria, Queens. Shot for Edible Queens magazine.

A story on cocktails from three ethnic backgrounds, shot for Edible Queens magazine.

Highlights from New York's Vegetarian Food Festival - 2013

The Street Vendor's Project's annual Vendy Awards on New York's Governors Island.

The Musket Room, 265 Elizabeth St., New York, shot for the NY Times. Published 12 December 2013.

The New York Winter Wine Festival, held at the Best Buy Theater on February 4, 2012.

Photographs related to food and drink, including produce, restaurants, wine and wineries, distilled spirits. Almost forgot: cooks, chefs, foodies, ...

Pearl & Ash, 220 Bowery, for the N Y Times. Chef Richard Kuo, Wine Director Patrick Cappiello.

Estela at 47 E Houston St. in New York's NoLita, photographed for a New York Times review by Pete Wells. In the print edition on 18 September 2013, p. D6.

Xixa (pronounced "shicksa") in Williamsburg, a Mexican-Asian themed restaurant owned by chef Jason Marcus and Heather Heuser, who are also owners of Traif, just up the street.

Chefs for the Marcellus is a group of chefs, restaurateurs and other food professionals dedicated to prevent hydraulic fracturing (fracking) in the Marcellus Shale, a huge aquifer underlying much of New York State. It held a pesto competition at Brooklyn's Ger-Nis Culinary and Herb Center on April 29, 2012.

SakaMai, at 157 Ludlow Street on Manhattan's Lower East Side, is a sake and shochu bar and restaurant headed by chef Takanori Akiyama. Shot for the New York Times, and in the print edition on 29 May 2013.

Kajitsu, in New York City's Murray Hill, is a Japanese restaurant that practices an animal-free cuisine known as shojin ryori. Review in the N Y Times by Pete Wells on 19 June 2013.

Back River Gin is distilled by Keith Bodine at Sweetgrass Winery in Union, Maine. The still is pot still from Portugal, a variation of the ancient alembic still. These photos of the process from distilling to bottling and sampling were taken over three days at the winery.

Photographed for The New York Times on 30 September 2013 for an article on the New York City restaurants with the best wine lists.

Photographed for the New York Times on 28 September 2013 for an article on the 12 best New York restaurant wine lists.

Dotory, a Korean restaurant in Brooklyn's Wiliamsburg, chef Haegeen Kim.

The Simone, on Manhattan 's Upper East Side, Chef Chip Smith, for the New York Times.

Chef Danny Bowien's most recent restraurant, a personal take on Mexican food, on the Lower East Side.

Semilla, in Brooklyn's Williamsburg neighborhood, is a vegetable-forward restaurant by Jose Ramirez-Ruiz and Pamela Yung. Reviewd by Pete Wells in the NY Times here: http://nyti.ms/1DPbaxa