EDIBLE MANHATTAN MAGAZINE - The Good Meat Issue

New York chefs Marc Meyer, Robert Berry and Ricky King headed down to the country in Moneta, Virginia, to meet up with one of the biggest names in sustainable, pasture-raised meats, Bev Eggleston, founder of Eco-Friendly foods.  Bev and the farmers he works with supply some of the top restaurants and chefs on the East Coast (Cookshop, Blue Hill, Momofuku, and Del Posto just to name a few) with some of the best meats money can buy.  I was there to capture the action as these culinary minds spent some time getting up close and personal with their food.  Very close.  Two days of blood, pork, and late-night moonshine down on some Southern soil...

Check out the full story at Edible Manhattan

LOCAL ROOTS

During a trip for a recent shoot (which I'll be posting here soon), I had the opportunity to go behind the scenes 

into the kitchen of Local Roots, a farm-to-table restaurant in Roanoke, Virginia.  Using the highest quality pasture-raised meats and local ingredients, executive chef Josh Smith and his team put together an incredible family-style dinner for us.  Contemporary cuisine with a rustic, southern flavor.  Here's a little taste...