Scott Hornick starts the evening off with some bubbles.

Sommelier Jason Duffy approves of the champagne selection.

SKATE WING with cauliflower, golden raisin, rapini, chili by Aaron Whitcomb

SKATE WING with cauliflower, golden raisin, rapini, chili by Aaron Whitcomb

2007 Philip Colin, Chassagne Montrachet
2008 Zind Humbrecht, Turkheim, Riesling

GLAZED PORK BELLY with Blis Bourbon aged maple syrup, paprika couscous by Aaron Whitcomb

GLAZED PORK BELLY with Blis Bourbon aged maple syrup, paprika couscous by Aaron Whitcomb

2005, Langmeil, “The Freedom 1843”, Shiraz
2007, Betz & Scholl, O.G., Grenache

Aaron Whitcomb emerges victorious

BRAISED VEAL CHEEK with chanterelle, smoked beet, veal cheek rillette, cipollini Aaron Whitcomb

BRAISED VEAL CHEEK with chanterelle, smoked beet, veal cheek rillette, cipollini Aaron Whitcomb

2004, Dei, Vino Noblie, Bossona, Riserva
2006, Vall Llach, Embruix, Priorat

SMOKED HAZELNUT TUILLE with apricot paint, mascarpone mousse, balsamic reduction by Aaron Whitcomb

SMOKED HAZELNUT TUILLE with apricot paint, mascarpone mousse, balsamic reduction by Aaron Whitcomb

2007, Jorge Odonez, Muscat, #1

Rush Hour on 17th

Old Pine at Sunset

Upon a lovely afternoon walk (camera in hand of course) I came upon this grizzly scene.

If you drink, try not to squirrel around.

I enjoyed another spectacular evening photographing (eating and drinking) at Ya-Ya’s when they hosted the world renowned vintner Giorgio Rivetti and his La Spinetta wines. Executive Chef Aaron Whitcomb surprised guests with a unique yet wildly successful menu centered around fish. Generally Chiantis and Barolos are served with land-based proteins and red sauces. Rivetti was tickled with Whitcomb’s selections, and proclaimed it was one of his favorite pairings.

Kicking things off with some bubbly

Sneak peak at the lineup

More yum-yum juice

Managing Partner Scott Hornick

Giorgio Rivetti speaking about his love of the Nebbiolo Grape

More bubbles

Wagyu Beef Carpacio with Beet Syrups, Farm Egg Yolk, Pea Shoots and Crispy Bread by Aaron Whitcomb

Giorgio Rivetti with guests

Veal Cheek Blanquette with Crispy Slaw and Shallot Soubise by Aaron Whitcomb

Squid Ink Pasta with Smoked Steelhead Roe, Tomato, White Sesame Seed and Micro Basil by Aaron Whitcomb

La Spinetta, Gallina, Barbaresco, 2007

Guests enjoying themselves

Seared Hiramasa with Mushrooms, Cippolini, Thai Long Pepper, Uni Froth and Red Wine Fumet by Aaron Whitcomb

Captivated by Rivetti

Rivetti is all smiles

Service with a smile, cliché but true

Roasted Sturgeon with Crispy Foie Gras, Braised Cabbage, Black Truffle and Sunchoke Puree by Aaron Whitcomb

Enjoyment of Delacacy

Excitement over the evenings proceedings

Rivetti examines his Muscato D’asti

Crispy “Pavlova” with Lemon Lavender Curd, Swiss Meringe and Fresh Berries

I love these assignments for more reasons than the obvious. Of course the cuisine and wine is so polished one forgets they are not royalty. It is truly a treat to partake in such wonderful delights. Yet is also the challenge of the evening too. Rushing back and forth between incredibly warm and rich lightly and the ungodly curse of a fluorescent kitchen, nimbly dodging busy waiters and occupied chefs, gaining report with guests while they eat. And all of this in incredibly low light while fighting the inevitable inability to focus (thank you yum-yum juice). Coming back with such lovely imagery is like coming back from a successful hunt. Can’t wait until next time!

It is the extreme that calls photographers to action. So when a -40° windchill struck Denver I headed out to brave that bitter cold. By the time I made it 10 blocks my body was so bitten that my hearing was affected. That my friends is extreme. Thankfully the usual camps where Denver’s homeless slept were empty, for assuredly any souls left out that night would have departed this life.

Rush-hour Quiet

Ribcage Pine

17th Stantion

Lamplight

Untitled

Lonesome