Over the past 18 months or so I have photographed more and more food. As part of my job as a marketing coordinator and designer at The Rainier Club, I have the privilege to photograph some incredible food, and design with those images. The Club has a full restaurant for members with a focus on quality ingredients and seasonal cooking, and it has exposed me to an array of rare ingredients that are commonly used in fine dining.
Every now and then we hold special foodie events at The Club: cooking classes, specialty menus for an evening, or in this case, a chef's table - an intimate dining experience in the Club's kitchen for a multi-course meal. Executive Chef Jim Campbell made an extra dish of each course for me to both photograph, and to eat! I worked with both the daylight while it lasted, and a strobed photobooth.
This chef's table featured a menu inspired by signature dishes of chefs from The World’s 50 Best Restaurants. Chef Jim put a Rainier Club and Pacific Northwest twist on the dishes, with substitutions like Wild Alaskan Halibut for Eleven Madison Park's 2007 Turbot dish, or heirloom tomatoes during their peak season in lieu of some of Dan Barber's selections in his deconstructed salad at Blue Hills. You'll find the menu below that I designed for the occasion, along with a photo recap of the evening.