Prior to COVID-19 hitting, I had the pleasure of shooting a piece for Northshore Magazine focusing on The Bancroft, a modern American steakhouse located in Burlington MA. Reflecting upon this niche restaurant, it hit me that we ALL need to support our local businesses and restaurants, while they are struggling to keep afloat. Our restaurants are feeling the impending pressure to try and make it during this challenging time and it is going to take all of us, making a concerted effort of dining out (or take-out) to keep these places that we love in business. So whether it is The Bancroft or local brew pubs or American eateries - enjoy the restaurants, celebrate the chefs and the staff that work hard day in and day out to provide a service and support their efforts!
Boston Food Photography
Fast Breakfast
Quick breakfast of Siggi's Yogurt from Roche Brothers before my shoot!
Edible Boston: Lobster Cover
Edible Cocktails
I’ve been looking through the archive lately and recently came across some images I made for a special edition Drink Issue of Edible Boston way back in 2014. The article by writer Luke O’Neil is about the creative connection between the kitchen and the bar at upscale restaurants around Boston.
While it may seem like an obvious connection, Not too long ago bars and kitchens had an often adversarial relationship, particularly when it came to bars pilfering ingredients and not replacing them, or kitchens being stingy with the supply. There was also a more substantial standoff at work in the bad old days of drinking, as Charles Draghi, chef and owner of Erbaluce explains. "For a chef, I was never a fan of cocktails, like a lot of chefs. It used to mean a war between the bar and customer's palate and what a chef was trying to do." Too many cocktails, before the current resurgence, were cloyingly sweet, or else overpoweringly alcoholic. You wouldn't want a diner to be drinking mudslides, say, or straight vodka martinis before a nice meal. But that all changed when bartenders and chefs realized they could work together to enhance the entire experience from first sip, on through the meal, and to the after dinner drink.
For the story I was able to travel around to a wide variety of restaurants in the Boston area and photograph the drinks with their culinary counterpoints as well as some portraits of the folks involved. And, of course, I may have sampled a few of the beverages (benefits of being a Boston food photographer!)
One shoot in particular ended up being special for me. I brought my girlfriend Maria (now my wife) to the shoot at Erbaluce, and she ended up styling the pumpkin bellini shot for me. I think Chef Charles Draghi caught on that I was trying to impress her and treated us to a full dinner after the shoot.
What strikes me now, ten plus years after photographing these images, is how they really show the beginning of the graphic style that I still work in today. In some ways they are even more care free than how I shoot today (Want to splash a little beet juice on a crisp white table linen at a fine dining restaurant? Go for it!).
Check more of my restaurant, bar, and cocktail photography here.
MIT Technology Review: A Chocolate Maker's Big Innovation
For the June/July 2013 issue of the MIT Technology Review, Adam photographed these brightly-packaged squares known as Tcho chocolates. Adam's image really showcases the uniquely textured chocolates. Tcho's dynamic packaging is not the only thing that sets theses chocolates apart from the rest! For more information check out Technology review's article here.
Edible Boston: Summer 2013 Cover & Feature
Adam's eye for lighting is showcased in these crisp photographs of Sky8 Shrimp Farm and founder, James Tran, for Edible Bostons' Summer 2013 Issue. These translucent sea creatures made the cover, proving the sky really is the limit at Sky8!
Improper Bostonian: Summertime and the Grillin' Is Easy Feature
Adam DeTour's photographs were featured in The Improper Bostonian Magazine's Summer Dining Issue. These mouth-watering photographs are accompanied by recipes for lemon mayonnaise, hot sauce, ketchup, relish, and mustard! Special thanks to Food Stylist, Catrine Kelty.
Improper Bostonian: Whiskey
Styling by Catrine Kelty
Yankee Magazine: NE Classic Cocktail
Styling By Catrine Kelty
Edible Boston: Winter Cover Story
Styling By Catrine Kelty
Edible Boston: Ipswich Ale
Edible Boston: Waterfresh Farm
Styling By Rowena Day
Frozen Food
Styling By Catrine Kelty
Back Bar Somerville
Edible Boston: Bantam Cider
Northshore Magazine: Andolini's
Edible Boston: Five Guys And A Wharf
Improper Bostonian: Female Chefs
What an honor to photograph such a great group of ladies from all the restaurants I love! Styling By Catrine Kelty
Northshore Magazine: Gloucester Fishermen
Food Styling By Catrine Kelty
Northshore Magazine: 5 Corners Kitchen
Styling By Catrine Kelty