Recently we’ve shot a lot of food on various assignments – here’s a selection, including some we did for Bon Appetit at Saison in San Francisco (which made #2 on their 2013 list of Top Ten Restaurants in America):
![Tea setting at Saison](https://www.adamfriedberg.com/blog/wp-content/uploads/2013/10/Saison1.jpg)
Tea setting at Saison
![Greens from the farm at Saison](https://www.adamfriedberg.com/blog/wp-content/uploads/2013/10/Saison2.jpg)
Greens from the farm at Saison
![More greens at Saison](https://www.adamfriedberg.com/blog/wp-content/uploads/2013/10/Saison3.jpg)
More greens at Saison
![Chef Uwe's "Froot Loops" from the 1963 Menu at the Mandarin Grill, Mandarin Oriental Hong Kong](https://www.adamfriedberg.com/blog/wp-content/uploads/2013/10/FruitLoops.jpg)
Chef Uwe’s “Froot Loops” from the 1963 Menu at the Mandarin Grill, Mandarin Oriental Hong Kong
![Chef Uwe's Baked Alaska from the 1963 Menu at the Mandarin Grill, Mandarin Oriental Hong Kong](https://www.adamfriedberg.com/blog/wp-content/uploads/2013/10/Alaska.jpg)
Chef Uwe’s Baked Alaska from the 1963 Menu at the Mandarin Grill, Mandarin Oriental Hong Kong
![Chef Uwe's "VvG" from the 1963 Menu at the Mandarin Grill, Mandarin Oriental Hong Kong](https://www.adamfriedberg.com/blog/wp-content/uploads/2013/10/VvG.jpg)
Chef Uwe’s “VvG” from the 1963 Menu at the Mandarin Grill, Mandarin Oriental Hong Kong
![Special of the Day - Tomato Danish - at Po's Atelier, Hong Kong](https://www.adamfriedberg.com/blog/wp-content/uploads/2013/10/DuJour.jpg)
Special of the Day – Tomato Danish – at Po’s Atelier, Hong Kong
![JambonYunnan bread at Po's Atelier, Hong Kong](https://www.adamfriedberg.com/blog/wp-content/uploads/2013/10/JambonYunnan.jpg)
JambonYunnan bread at Po’s Atelier, Hong Kong
![Preserved orange ice cream profiterole at Ta Pantry, Hong Kong](https://www.adamfriedberg.com/blog/wp-content/uploads/2013/10/Profiterole.jpg)
Preserved orange ice cream profiterole at Ta Pantry, Hong Kong
![Black truffle clay pot rice at Esther Sham's Ta Pantry, Hong Kong](https://www.adamfriedberg.com/blog/wp-content/uploads/2013/10/RicePot1.jpg)
Black truffle clay pot rice at Esther Sham’s Ta Pantry, Hong Kong
![Flower crab with mitsuba and uni at Ronin, Hong Kong](https://www.adamfriedberg.com/blog/wp-content/uploads/2013/10/Uni.jpg)
Flower crab with mitsuba and uni at Ronin, Hong Kong
![Saba, Tai, and Ika Sashimi (counterclockwise from bottom) at Ronin, Hong Kong](https://www.adamfriedberg.com/blog/wp-content/uploads/2013/10/Sashimi.jpg)
Saba, Tai, and Ika Sashimi (counterclockwise from bottom) at Ronin, Hong Kong
![Shigoku Oyster w/Red Shiso Vinegar at Ronin](https://www.adamfriedberg.com/blog/wp-content/uploads/2013/10/Oyster.jpg)
Shigoku Oyster w/Red Shiso Vinegar at Ronin