The Farmer's Dinner at Generation Farm

Between photographing the culinary results of The Farmer's Dinner; enjoying those same results; and, on this particular day, checking in with three of my children, who were among the dinner guests at Generation Farm (and entertaining them with aplomb); I greatly enjoy observing and photographing the process of making these rather remarkable courses. A professional kitchen is a maelstrom of activity; in the case of an outdoor improvised one, it can be trecherous. But achieving a photograph during those few moments where all of the elements converge is compelling to the point of obsession, comparable to a chef's plating a single course.

Fulchino Vineyard for The Farmers Dinner

This dinner was the second for The Farmers Dinner at Fulchino Vineyard (the first being a few years ago), so I knew the chefs would be preparing the courses outdoors. But I (and the chefs, and the owners) were surprised how quickly the darkness came; work lights had to be purchased so the work could finish.

Along with the temperature dropping quickly, the situation was certainly a new one for me. The resulting photographs, made in between courses (I also photographed each dish), were full of contrast and deep shadows.

Élevage de Volailles for The Farmers Dinner

My latest work for The Farmers Dinner brought me to Élevage de Volailles, a small, family-run farm in Loudon Centre, New Hampshire. The event was held entirely outdoors: making the firepits, preparing the food, plating the dishes, and serving the guests. The process, of course, took days, and cooking and smoking the meat over open pits started early that morning. The summer sun was out in full force, with barely any clouds in the sky, so in addition to preparation, the chefs were battling smoke, heat exhaustion, sunstroke, and dehydration—for nearly 12 hours.

Photographing in harsh, late-day sun has its own challenges, but I fully embraced the high-contrast light and deep shadows. I had no doubts that the results would exist only as black-and-white. Seeing the chefs work in these circumstances, tasting (most of) what they served, and hearing the reactions of and appreciation by the guests gave me a further appreciation of the chefs' commitment to their work.