April 1, 2008
Sweat Sock: The Other White Meat
Is food styling all about food or styling? I mean, is it possible to make anything look appetizing by employing a few of the stylist's secrets? Endlessly curious free-lance journalist Chris Colin examined the possibilities in his article, “Sweat Sock: The Other White Meat," for the third issue of Meatpaper Magazine. .
Sunday, March 30, I joined Chris, Meatpaper editors Amy Standen and Sasha Wizansky and several hundred of the magazine’s enthusiasts at San Francisco's Serpentine restaurant to celebrate the publication’s third issue.
Perbacco restaurant, Fra' Mani Handcrafted Salumi , wine educator and author Courtney Cochran, were on hand to pour wine and talk about the splendid pairings of syrah and petite syrah with meat. Meyer Family Cellars, Pretense, and Verge were a few of the wines being poured at Serpentine.
Click here for an exclusive glimpse into issue three of Meatpaper with Chris's commentary on the art of food styling.
Click on the below links for images from the Meatpaper release event:
Meatpaper Flickr Link
Bici Girl Meatpaper Flickr Link
Studio-707 Meatpaper Flickr Link