New York Times Dining and Wine: At Eleven Madison Park, A Reinvention

Magicians Daniel White (left) and Jonathan Bayme (right) discuss thier creative process in contributing to the incorporation of tableside entertainment to the grand re-opening of Eleven Madison Park restaurant. (Kathryn Wagner)

Magicians clip

I had a great time photographing two prominent professional illusionists Dan White and Jonathan Bayme for the New York Times Dining and Wine coverage of Eleven Madison Park’s most recent reinvention. The pair of magicians teamed up to creatively consult on a distinct twist to ordering dessert: incorporating classic New York  street hustle games into a card trick which can be the crux of deciding what you will sample. From Jeff Gordinier’s article:

“The most talked about element of the Eleven Madison Park revamp is one that very few people have seen. While it would be ungracious to ruin the surprise (and downright churlish to reveal how it works), perhaps it is enough to say that one dessert course will hinge on a card trick.

The trick was inspired by the fast-talking scams, like three-card monte, that used to be a fixture of the New York streetscape. A deck of cards has been designed to incorporate the names of ingredients and the four leaves that make up the restaurant’s logo.”

New York Times Food Photography: Whiskey Startups are Rolling Out a Smaller Barrel Sooner

 (Kathryn Wagner)

 

As a food photographer, making images of whiskey and the new processes surrounding the aging of Whiskey was fascinating. It was a joy to once again be a photographer for The New York Times Food section. Terressentia’s process of aging and flavoring whiskey in a fraction of the time typically needed was interesting to observe and photograph. Through an ultrasonic process they influence the character and flavor of whiskeys and bourbons for private label enterprise, where the product is sold in restaurants around the East Coast. The article for the food section of the New York Times covered these processes and compared them to traditional methods of aging spirits.