"25 Under 25: Up-and-Coming American Photographers, Volume 2" Book Launch/Signing and Exhibition Opening/Reception

"25 Under 25: Up-and-Coming American Photographers, Volume 2", the new volume of which I am honored to have been selected for, is coming out and there are events.



Thursday, May 22, 6–8 p.m.
Book Launch and Signing
With a conversation between Sylvia Plachy and the 25 Under 25 Photographers
powerHouse Books
37 Main Street
Brooklyn, New York 11201
http://www.powerhousebooks.com/contact.php

Thursday, May 29, 6–8 p.m.
Exhibition Opening, Reception
Gulf and Western Gallery
Tisch School of the Arts at NYU
721 Broadway
New York, New York 10003
http://photo.tisch.nyu.edu/page/gallery.html




The Photographers

Kathryn Parker Almanas
www.kathrynparkeralmanas.com

Kim Badawi
www.kimbadawi.com

Gina Brocker
www.ginabrockerphotography.com

Kitra Cahana
www.kitracahana.com

Rose Cromwell
www.rosecromwell.com

Cary Dolan
www.carydolan.com

Sean Donnelly
www.seandonnellyphotography.com

Nick Freeman
http://homepages.nyu.edu/~nmf227

Rick Gershon
www.rickgershon.com

Ami Howard
www.amihoward.com

Adam Kuehl
www.adamkuehl.com

Brian Lesteberg
www.brianlesteberg.com

Elizabeth Looke-Stewart
www.elizabethlookestewart.com

Futoshi Miyagi
www.fmiyagi.com

Greg Mrotek
www.gregmrotek.com

Eleanor G. Oakes
www.eleanoroakes.com

Ashley Poole
www.ashleypoole.net

Lissa Rivera
www.lissarivera.com

Elizabeth Claire Rose
www.eroseportfolio.com

Tamara Rosenblum
www.tamararosenblum.com

Irina Rozovsky
www.irinar.com

Will Steacy
www.willsteacy.com

Michael Harlan Turkell
www.harlanturk.com

Peter van Agtmael
www.petervanagtmael.com

Beatriz Wallace

ASTOR CENTER: Chef Chris Cosentino's "Head to Tail"

ASTOR CENTER: Chef Chris Cosentino's "Head to Tail"

The Astor Center in NYC hosted Chef Chris Cosentino of Incanto, for his first ever east-coast "Head to Tail" dinner (on March 4th, 2008).

BITS & BOBBLES

Beef heart tartare puttanesca
Fritto of honeycomb Tripe with picholine olives and marjoram
Crostino of salt cured pork heart, eight minute farm egg
Porchetta di testa with radish and pecorino

SUPPER

Beef tendon & sweetbreads, with chile and mint
Turf and Surf: trotters and lobster with tarragon
Crudo of venison liver, with beets and juniper balsamic
Whole roasted spring lamb neck, with sheep's milk polenta and gremolata
Blood orange candied cockscombs, with bay leaf rice pudding

BROOKLYN BASED: Mast Brothers Chocolate

A great discovery by Brooklyn Based, Mast Brothers Chocolate is bringing a "bean to bar" operation to Brooklyn. Their shop hopes to open this Summer in Williamsburg, and let me tell you, I tried their 81% fleur de sel, and I'll be there for some "chocolat glacé".

Michael Laiskonis: Notes from the Kitchen

Le Bernardin, the fountainhead four-star seafood restaurant in New York City, headed by Chef Eric Ripert, who gets much of the acclaim, but the dessert accolades can be directed to Michael Laiskonis. I was lucky enough to spend the day in the pastry kitchen, and hope to return in the near future. Here's the "Mixed Media" post, which marks the beginning of our collaboration.

SANTE Magazine "Finding the Cure: In-House Charcuterie Programs"

Two photographs from the March/April 2008 issue of for SANTE Magazine, about in-house charcuterie programs (Mario Batali's curing room at Otto, and Chef Chris Cosentino of Incanto, respectively).