Last week I had the absolute pleasure of photographing at one of my all-time favorite restaurants - Herons at The Umstead Hotel and Spa. My wife and I often eat there and I was thrilled to be asked to photograph this season's menu. We were working with Executive Chef Steven Devereaux Greene and the newly recruited Pastry Chef Jonathan Fisher. I'd worked with Steven before at An restaurant and I'd worked with Jonathan at the recently closed (Booo!) One Restaurant, so I knew the food was going to be exceptional. It did not disappoint! Steven and his team produced some visually stunning food and its no wonder that he was recently in the semi-finals of the James Beard award. Here are a few of the plates we photographed.
Quail - japanese binchotan grilled, cornbread, fig puree, vanilla, rosemary
Scallop - tapioca, basil lace, pork belly, sea grapes, butterfly pea-ham broth
Beet - salt roasted, elderflower, frozen yogurt, pistachio, lemon sorrel
Cherry - morello, sakura tea granite, ginger ice cream, crystalized rose petals
Strawberry - strawberry-basil cremeaux, alpines, garden herbs, strawberry sorbet
Tira-mushroom - coffee, mascarpone, lady fingers, branches, flourless chocolate cake