I had the privilege of spending two full days with the Black Walnut Inn team photographing all sorts of food and wine photos for their new website. Check out the new look of Black Walnut Inn & Vineyard’s website here.
But first, let’s talk about Grapefruit Kosho. It’s that beautiful red paste Chase is spooning into the dish on the lead photo. Yuzu Kosho, a mixture of chiles, citrus, and salt, is a popular Japanese condiment. Chef Chase decided to create his own version by drying Piment d’Espelette peppers, mashing it into a paste with grapefruit zest and salt, and allowing the paste to ferment into a bright, fragrant condiment. Chase added the paste to butter and spread it on lobster tails to grill… I know, my mouth is salivating as I type. The final dish involves rice with whipped egg whites, roe, chives, and grapefruit… topped with that beautifully grilled lobster tail. Perfection!
The remainder of the photos in this blog post are some of my favorite selects from the two-day website shoot. Environmental portraits of the chefs, plus their Master of Wine, Bree Stock, and vineyard manager, Ryan Hannaford. Of course additional photos of food and wine. Be sure to visit their website to see what Black Walnut is up to this summer and definitely plan a visit to this gorgeous inn in wine country.