Adam DeTour

Edible Boston: New City Microcreamery

For my most recent article in Edible Boston I got a chance to check out the New City Microcreamery in Hudson, MA.  Opened in May 2015 by the same people who brought the Rail Trail Flatbread Co. to Hudson (located across the street), the microcreamery brings a new spin to an old practice.  Each batch of ice-cream is cooled with liquid nitrogen, resulting in a very cool (literally) cloud that is a wonder to watch.  

It's such a neat and interesting thing to see the ice cream being made, so I brought my trusty black background to isolate the process from it's surroundings. 

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Boston Harbor Hotel: Beyond Compare

I'm honored and excited to be working with the Boston Harbor Hotel, documenting their newly renovated rooms and revamped room service menu.  The hotel sits right on Boston Harbor at beautiful Rowes Wharf, offering sweeping views of both the harbor and city, it really is beyond compare.  

Working with food stylist, Catrine Kelty, we took an editorial approach to shooting the food on the room service menu and got some great results.  Robin Reilly styled the room shots and boy was I glad to have her there!

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Catrine taking a break on the balcony overlooking the harbor.

Catrine taking a break on the balcony overlooking the harbor.

Sometimes you've gotta jump on the bed to get the shot.

Sometimes you've gotta jump on the bed to get the shot.

Edible Boston: Microgreens

Technically speaking, microgreens are the shoots of salad vegetables such as arugula, Swiss chard, mustard, beetroot, etc., picked just after the first leaves have developed.  It's said that they pack four to six times more nutrients than their fully grown counterparts.  For a recent issue of Edible Boston I got to visit several area growers including We Grow Microgreens, LLC and First Leaves Family Farm.

Working on a tiny scale I tried to bring across the colors and textures of the microgreens, by creating full page images of the leaves.

 

 

DownEast & Improper: THANKSGIVING!

There are some times that being a food photographer really pays off.  One of those times is leading up to Thanksgiving.  This year I got to bring home the leftovers from not one, not two, but THREE Thanksgiving dinners!  Below are the pictures from the first two with DownEast Magazine and the Improper Bostonian.  

 

Boston Magazine: Best Of Boston

Every year Boston Magazine does a Best of Boston issue to highlight the shining stars of Boston.  I got to cover some of the best new restaurants and food stuffs around town (and got to try a few samples as well!).

I started by heading over to Menton to photograph Chef Scott Jones' latest creation, hot dogs!  You might think you heard that wrong, yes Menton is serving hot dogs.  These are no ordinary hot dogs though.  With such choices as the foie-gras frankfurter and the lobster roll dog, these are definitely gourmet.  

What started as a birthday tradition for Chef Jones, hot dogs and champagne, has become a welcome new addition to Menton's menu.

Even Creative Director, Eric Mongeon, got in on the food styling!

 

Next up I went over to Matt Jenning's new restaurant, Townsman.  Located where Chinatown meets the Financial district, Townsman fills a void in dining options in the area.  The roasted lamb ribs with maple-rhubarb barbecue sauce is a can't miss, and the brown bread with maple-honey whipped butter served atop the bottom side of a maple syrup can is as fun as it is delicious.  

Lastly I headed to back to my studio with the one and only Catrine Kelty to shoot some summer barbecue.  Want to have a barbecue but hate to cook?  Check out places like Fort Hill Jerk Chicken in Roxbury or Rosebud American Kitchen & Bar for some great takeout options.  

Covet + Lou

I recently took over the e-commerce photography for Covet + Lou, which if you don't know about them you should definitely check out!  Started by Tina Burgos, Covet + Lou helps clients near and far find and define their personal styles while giving a voice to emerging designers. Covet + Lou Adam DeTour

Covet + Lou Adam DeTour

Covet + Lou Adam DeTour

Covet + Lou Adam DeTour

Covet + Lou Adam DeTour

Covet + Lou Adam DeTour

Covet + Lou Adam DeTour

At the end of the day Maria came to the studio to check out the set and I just couldn't resist snapping this photo in the afternoon light.

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Edible Boston: Compost

Sometimes I enjoy a really challenging assignment for the surprise of how beautiful the pictures can be.  I recently shot a story for Edible Boston on the state of compost in Boston.  Massachusetts recently passed the Commercial Food Waste Ban which is a "ban on the disposal of commercial organic wastes by businesses and institutions."  It's a big step since the Environmental Protection Agency estimates that nearly 21% of waste in landfills is food waste.  The new legislation is important and exciting but how do you make it look good? I took a trip out to a commercial compost operation on the north shore and snagged a few shots of the towering hills of compost in all its smelly glory, but it just didn't seem to be eye catching enough for the article.  Luckily I came prepared with a few buckets from the hardware store, threw on my gloves, and started picking stuff out of the piles.

With a few treasures in hand I went back to the studio and worked with my good friend and very talented food stylist George Simons who had saved his unused leftovers from the week.  Together we worked out a few arrangements of compost in its various stages that were fit to hang on a wall.

Edible Boston, Adam DeTour

We started by combining some of the inorganic things I found in the compost piles and combined them with George's leftovers.

Edible Boston, Adam DeTour

I found lots of bones, rocks, and leaves in the intermediate stage of the compost, which were great for this shot.

Edible Boston, Adam DeTour

The final product!

George Simons

Smiling George.

Boston Magazine: 50 Best Restaurants

I recently had the good fortune to shoot Boston Magazine's 50 Best Restaurants feature with my good friend Michael Piazza.  What follows is my contribution to what was definitely one of the tastiest shoots I've done. On the cover is this tasty Pasta dish from Giulia in Porter Square

Boston Magazine 50 Best Restaurants

Followed by O Ya in Chinatown.

Boston Magazine 50 Best Restaurants

Boston Magazine 50 Best Restaurants

Boston Magazine 50 Best Restaurants

A special thanks goes out to Asta on Mass Ave.  After a couple of weeks of shooting I was a bit under the weather when I walked it, but they were so welcoming and warm.  They definitely carried me through.

Boston Magazine 50 Best Restaurants

Boston Magazine 50 Best Restaurants

Steel & Rye in Milton was a pleasant surprise to find over in Milton.  The rustic decor welcomes you right into such a large space.  Thanks to Bridget Tivnan for the extra food styling help!

Boston Magazine 50 Best Restaurants

Boston Magazine 50 Best Restaurants

Boston Magazine 50 Best Restaurants

Boston Magazine 50 Best Restaurants

It was amazing to see the inner workings of the one and only Menton in Fort Point, from the rituals of the candle lighting to the pre service stretches.

Boston Magazine 50 Best Restaurants

Boston Magazine 50 Best Restaurants

Boston Magazine 50 Best Restaurants

Boston Magazine 50 Best Restaurants

Boston Magazine 50 Best Restaurants

Definitely take the time to check out the Salty Pig in Back Bay

Boston Magazine 50 Best Restaurants

This dish at Clio was a work of art that narrowly missed being the cover.

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Mei Mei Street Kitchen wowed us with their hospitality, serving up three wonderful dishes.

Boston Magazine 50 Best Restaurants

Boston Magazine 50 Best Restaurants

Boston Magazine 50 Best Restaurants

Last but certainly not least is this artfully arranged apple pie over at Hungry Mother in Cambridge.

Boston Magazine 50 Best Restaurants

Boston Magazine 50 Best Restaurants

 

 

Improper Bostonian: Setting The Tone and Table

Check out my latest work on the Improper Bostonian's article Setting the Tone and Table  featuring the work of local wedding planners and designers. For the opening shot New England Country Rental utilized their massive warehouse space to build us an entire set, complete with a faux grass wall!  It was pretty wild to see these talented folks do what they do best.

Setting the Tone and Table

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Setting the Tone and Table

Next I caught up with Lauren Wells of Lauren Wells Events at her home in South Boston to photograph this beautiful moody blue table setting.

Setting the Tone and Table

Setting the Tone and Table

Setting the Tone and Table

Setting the Tone and Table

One of my favorites from the shoot was this tablescape from Lo McShay at Lolo Events in Cambridge.

Setting the Tone and Table

Finally we headed up to the north shore to shoot this subtly simple table from Tangorra Wedding Planning

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Setting the Tone and Table

 

Summer Adventures

It's been a while since I've updated the blog, mostly because we've been out having awesome adventures!  It's time to get back to work but first I thought I'd share some outtakes from our summer travels.  I spent some time hiking Mount Washington with my good friend Matt Baldelli, fit in a little time at the beach, and a took a trip to Scandinavia with Maria.  Enjoy! AdamDeTour_SummerAdventures_1

 

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Edible Boston: Indian Head Farm

I recently had the opportunity to photograph Indian Head Farm in Berlin, MA for a story in Edible Boston.  The farm has been in the Wheeler family for almost 200 years.  Think about that.  Two. Hundred. Years.  That's a farm founded before the Civil War.  That's seven generations of farmers on the same land.  That's a very long time. One of my favorite images from the shoot is an image of family pictures laid out on the table.  When you're standing there looking out at the fields it's difficult to understand just how much history the family has there.  The pictures provided a glimpse into that history.

It wasn't until after the shoot that we realized another way to showcase the span of time that the Wheelers have been there. When we put the images of James Wheeler and the oil painting of his great-great-great grandfather from the civil war next to each other it was striking how similar they look.

Edible Boston Indian Head Farm

Edible Boston Indian Head Farm

Edible Boston Indian Head Farm

Edible Boston Indian Head Farm

 

 

Improper Bostonian: Bartenders Feature

I have, over the past year, spent a lot of time in bars around Boston.  That is, I have spent a lot of time photographing in bars around Boston for an upcoming self published book.  In that time I've thought a lot about what makes a great bar, and as simple as it sounds, its a great bartender.  Give me a dive bar with a great bartender over an expensive trendy bar any day. Great bartenders know that spirits can be as complex as wine and cocktails as nuanced as a delicious meal.  They know how to borrow from the past and innovate to create something new.  For this years Bartender's feature I got to photograph a few new faces and revisit a couple old friends.  Check out some of the outtakes from the shoot and keep your eye out for our book coming soon. Tyler Wang at Kirkland Tap and Trotter

Boston Cocktail

Bartender Nicole LeClair

Boston Cocktail

Bartender Kevin Mabry

Boston Cocktail

Bartender Ezra Star

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Bartender Will Isaza

Boston Cocktail

Bartender Melinda Maddox

Boston Cocktail

Bartender Fred Yarm at the Russell House Tavern

Boston Cocktail

Improper Bostonian: Spring Arts Feature

I've always been fascinated by performers.  Actors, musicians, dancers, anyone who can get in front of a crowd and create magic before your very eyes.  However, I think it's easy to forget that behind the scenes there's a whole team of folks that help to make it happen.  I recently had the opportunity to get back stage at several of Boston's theatre companies and document the unsung heroes that keep the shows going.  Shot for the Improper Bostonian's Spring Arts feature, below are some outtakes from the shoots. Director Spiro Veloudos of the Lyric Stage Co.

Wig and Makeup Designer Jason Allen

Actress Christine Power

Wardrobe Supervisor Amanda Ostrow

Edible Cocktails

Out now is Edible Boston's first ever special edition Drink Issue with an article by Luke O'Neil about the connection between the kitchen and the bar.  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. And, of course, I may have sampled a few of the beverages. "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 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."

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R. Murphy Knives: Edible Boston Winter 2014

R. Murphy Knives are made in Massachusetts - and have been for 163 years. With carbon steel sourced from Ohio, blades stamped out on a press from 1890, and often-reclaimed wood carved for their handles, their small team of craftsmen creates pure, local magic.  Read more at Edible.

Jenny Dell: Improper Bostonian

NESN Red Sox reporter Jenny Dell on the cover of this week's Improper. On whether she gets sick of all that baseball: "I think anything you end up putting your all into, you love. So you eat, breathe, sleep and dream it. On my days off, I sit at home and watch the game. Once you’re a part of it, you’re all in."