{"id":485,"date":"2013-10-14T19:53:54","date_gmt":"2013-10-14T23:53:54","guid":{"rendered":"http:\/\/www.adamfriedberg.com\/blog\/?p=485"},"modified":"2013-10-15T07:15:17","modified_gmt":"2013-10-15T11:15:17","slug":"food","status":"publish","type":"post","link":"https:\/\/www.adamfriedberg.com\/blog\/2013\/10\/14\/food\/","title":{"rendered":"Food!"},"content":{"rendered":"

Recently we’ve shot a lot of food on various assignments – here’s a selection, including some we did for Bon Appetit<\/em> at Saison in San Francisco (which made #2 on their 2013 list of Top Ten Restaurants in America):<\/p>\n

\"Tea<\/a>

Tea setting at Saison<\/p><\/div>\n

\"Greens<\/a>

Greens from the farm at Saison<\/p><\/div>\n

\"More<\/a>

More greens at Saison<\/p><\/div>\n

\"Chef<\/a>

Chef Uwe’s “Froot Loops” from the 1963 Menu at the Mandarin Grill, Mandarin Oriental Hong Kong<\/p><\/div>\n

\"Chef<\/a>

Chef Uwe’s Baked Alaska from the 1963 Menu at the Mandarin Grill, Mandarin Oriental Hong Kong<\/p><\/div>\n

\"Chef<\/a>

Chef Uwe’s “VvG” from the 1963 Menu at the Mandarin Grill, Mandarin Oriental Hong Kong<\/p><\/div>\n

\"Special<\/a>

Special of the Day – Tomato Danish – at Po’s Atelier, Hong Kong<\/p><\/div>\n

\"JambonYunnan<\/a>

JambonYunnan bread at Po’s Atelier, Hong Kong<\/p><\/div>\n

\"Preserved<\/a>

Preserved orange ice cream profiterole at Ta Pantry, Hong Kong<\/p><\/div>\n

\"Black<\/a>

Black truffle clay pot rice at Esther Sham’s Ta Pantry, Hong Kong<\/p><\/div>\n

\"Flower<\/a>

Flower crab with mitsuba and uni at Ronin, Hong Kong<\/p><\/div>\n

\"Saba,<\/a>

Saba, Tai, and Ika Sashimi (counterclockwise from bottom) at Ronin, Hong Kong<\/p><\/div>\n

\"Shigoku<\/a>

Shigoku Oyster w\/Red Shiso Vinegar at Ronin<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

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):<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[100,101,91,99,94],"class_list":["post-485","post","type-post","status-publish","format-standard","hentry","category-photo","tag-hong-kong","tag-mandarin-oriental","tag-pos-atelier","tag-saison","tag-ta-pantry"],"_links":{"self":[{"href":"https:\/\/www.adamfriedberg.com\/blog\/wp-json\/wp\/v2\/posts\/485","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.adamfriedberg.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.adamfriedberg.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.adamfriedberg.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.adamfriedberg.com\/blog\/wp-json\/wp\/v2\/comments?post=485"}],"version-history":[{"count":0,"href":"https:\/\/www.adamfriedberg.com\/blog\/wp-json\/wp\/v2\/posts\/485\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.adamfriedberg.com\/blog\/wp-json\/wp\/v2\/media?parent=485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.adamfriedberg.com\/blog\/wp-json\/wp\/v2\/categories?post=485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.adamfriedberg.com\/blog\/wp-json\/wp\/v2\/tags?post=485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}