Freelance Fun

A day working for Edible Front Range Magazine. A nice new world to be photographing. The next issue focuses on cooking classes in the area. Started off nice and mellow at Terroir in Longmont with some wonderful fruit infused deserts lead by chef Tim Payne. Then moved on to Il Mondo Vechhio for the whole hog hoedown with Mark DeNittis and Genaro DeSantis. The beauty of it for me was learning about how they cure the meats, like prosciutto and soppressate which are cured meats I grew up eating. Stop in to the shop in Denver sometime and grab a taste and visit. Really good and classic Italian!

Start typing and press Enter to search