Posted on May 23, 2017
“The Culinary Institute of America’s Worlds of Flavor® International Conference & Festival is widely acknowledged as our country’s most influential professional forum on world cuisines, food cultures, and flavor trends.
Each year, the Worlds of Flavor conference welcomes more than 60 guest chefs and other culinary experts from around the world to the college’s historic Napa Valley campus to explore the best of world cuisines that are reshaping American palates and our industry.”
We had the opportunity to meet each of the talented chefs, including celebrity chefs Chris Cosentino and Maneet Chauhan, and photograph their delicious creations!
Posted on May 11, 2017
Posted on May 9, 2017
There’s something liberating about being on the road. Maybe it’s the thrill of discovering a new dystopia. And so we travel south, where we discover the strange branching formations of the Joshua Tree, with it’s twists and turns. Each tree is like an expression of individuality within the soul. A soul always in the process of coming to be, trying to achieve a new orientation. We are fascinated.
Wardrobe and styling by the magnificent @sydofthesouth of MadElegance.
Posted on April 18, 2017
A room is not a room without natural light, and in this case, there is room with a natural light of love for ChenLu and Don. These two share a love for architecture and actually met at work in their architecture firm. To make their session extra special, they wanted to revisit the firm they used to work at to recreate some of the scenes of their everyday interactions at work that eventually led them to fall in love.
Posted on April 5, 2017
Posted on April 4, 2017
Chez Mudo is a pop-up supper club by Chef Trevor Molyneux. Mudo signifies “a state of feeling” or “the pervading atmosphere of a given place.”
Last night, Chef Molyneux cooked up five courses of Japanese and California flavors that sent guests into pervasive gastronomic bliss.
Chef Molyneux has spent time working at notable restaurants in San Francisco, such as Michael Mina, Akikos, Ame and Ju-Ni. Chef Molyneux describes his food as “Japanese with a Californian attitude mixing fish flown in from Tsukiji market with local ingredients.”
Posted on March 31, 2017