On Friday I got a wireless remote trigger that allows me to take my flash off camera and therefore add far more interesting lighting to my photographs. Our chef friend Dave gave me lots of reasons to try this when he made dinner for us that evening. Here are some of the photos I took of his creations.
Dinner was tomatoes layered with goat cheese and basil and then drizzled with a balsamic reduction; a fried potato pancake; and fish covered with a sherry chocolate sauce.
Oh, and edible flowers. How could I forget about those? 
Dessert was apple tart served with ice cream with more of that balsamic reduction sauce that had been spooned over the tomatoes earlier in the evening.
Delicious? I should say so.
What is that you said? You want a friend like Dave? I totally understand. But Dave’s my friend and I’m not very good at sharing.
2 responses so far ↓
1 Chef Dave // May 16, 2010 at 12:40 pm
The goat cheese was an organic Cherve.
The fish was Escolar (aka “butterfish”) marinated in Lime, Viogner (white wine) and Lemon Thyme and then pan-seared in canola oil. It was served over a baked yukon-gold and herb potatoe cake and then covered with a cherry (not sherry ) chocolate and port sauce.
And Amanda made the tarts; not me. I just baked them.
The combination of balsamic vinegar and ice cream is surprisingly good. Try a blood-orange vinegar and vanilla ice cream for a flvaor similar to a 50-50 bar.
2 Mary Peyton // May 16, 2010 at 2:28 pm
O. M. G.
The food and the photography looks absolutely GORGEOUS! Great job. I am drooling on my keyboard…
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