This winter, I collaborated with several of Pittsburgh’s premier Italian chefs to create a mouthwatering feast of the seven fishes.

This winter, I collaborated with several of Pittsburgh’s premier Italian chefs to create a mouthwatering feast of the seven fishes.
Food styling for the 2017 Winter Issue of TABLE Magazine, which featured several stories featuring traditional holiday fish dishes, as well as new trends in canned fish.
For the 2016 Winter Issue of TABLE Magazine, we took a unique editorial approach to the holiday gift guide- giving through the senses: sounds, taste and smell.
I went quiche crazy for the Spring Issue of TABLE Magazine.
I enjoy winter the most when I don’t have to leave home. Hibernation is the…
“For the Love of Leftovers” Featured in TABLE Magazine When I’m feeling nostalgic around the…
Chef Trevett Hooper was one of the first chefs in Pittsburgh to champion local ingredients…
What goes into styling a spread like this? For starters, I found this GORGEOUS tray…
Chili Cook-offs can get pretty heated (pun intended)! We held one this year for my…
Having once obsessed over buildings, I gradually found my creative interests drifting toward food. There…