Being that this is the first spring like weekend we have had, it was only fitting that a photoshoot went down! I was contacted a while back by Barry and his beautiful fiancé Shy about capturing their wedding and was honored that they chose me. Barry and I went to high school together and it was pretty cool to talk over lunch and help lay out their day. There is something amazing about working with someone you know. I don't know if it is a comfort thing or just knowing you both made the right decision to work together. Either way this session was beautiful and I cannot wait for the wedding to keep capturing this amazing couple.
Here are a few shots from our session, the setting sun coupled with Bruce Park in bloom made the day even better!
Barry and Shy are such a playful and happy couple that we spent almost as much time laughing as we did working!
By the end of the day I think that we all knew there was something special about our chemistry!
It is couples like this that make me love and appreciate what I do!
This weekend kicked off what hopes to be a busy year of shooting. In what seemed like no time at all we managed to get together, discuss and shoot what turned out to be the best wedding I have shot! Sue and Jimmy were an absolute joy to deal with from the first phone call up until the end of the night. From the beginning they stressed that they, along with the wedding were as low key as low key can get. They explained that this was to be a small gathering of their closest family and friends being more of a party than anything else. Needless to say it was a party and by the end of the night I felt as if I had known everyone there for my whole life. Never have I been around a more welcoming group of people, it was all a photographer could hope for. They held the ceremony and reception and Porters on the Lane in Bellport L.I. The food was magnificent and the staff was friendly and attentive. The weather was perfect, the day was perfect and I hope this selection of shots helps relay what an amazing day two very amazing and more importantly deserving people had. Congrats guys, I hope you enjoy this post from Mexico!
From the minute we arrived at the ceremony I just knew that this day was going to be one like no other. There was such a buzz running through the aisles, you could truly tell how happy everyone in attendance was for them.
Now that the new site is up and running I figured it was time to blog again. To be honest it has been so hectic that I just haven't had time and really let myself get away from it. Being that I am a veteran and it is a holiday to honor fallen heroes I saw it fitting to get a post on here. I had the honor of serving in the 82nd Airborne Division for 3 years with some of the greatest people I have ever known, the epitome of brothers in arms. While in I deployed to Kosovo and that was an amazing experience on so many levels. At 19 I realized how good I had it back home and how fortunate I was to live in this great nation. As a child I was always taught to respect service members and thank them for their sacrifices. That is something that has stayed with me for a very long time. I remember about 15 years ago before I went in I pumped gas and there was a man Frederick Lord who was a Korean War vet. He shook pretty bad and wasn't very well off. I never once made that man pay for a tank of gas because I felt he didn't need to. He said he had nerve damage from an explosion that kept him from being able to work like he used to. That was enough for me to do what I could to take care of him. Though out the years I always gave money when I could and vowed that my daughter would be raised with the same respect and knowledge I was lucky enough to have received. As we sat at the parade this year I was overwhelmed with emotion watching her sit in her chair and wave at the veterans and participants in the parade. At one point she looked at me and said "daddy, I want a flag", needless to say that made my afternoon.
I know that there is much controversy surrounding politics, war and especially the care that soldiers receive when they return home. I am not here to push an agenda, opinion or act as if what I have to say is relevant. But what I am going to say is that I think it is a shame this parade is attended by fewer people than will probably read this blog post. I take my daughter to the Thanksgiving parade and it is a borderline outdoor concert. Bands from all over the country and people lining the streets to see an event that isn't necessarily something they believe in. And to boot, the mayor waving and smiling. There was an ad in the paper, about the size of a stamp, informing us of the Memorial Day parade. No signs, no news channels telling the schedule, hell there wasn't even the annoying guys with the grocery carts full of souvenirs. Just a street lined with about 100 people doing something nice for the troops.
With that said, I am proud of the people who come out and experience this special event. It means a lot to the men and women walking those streets to see some support from total strangers. I mean they did it for us right? When you put it into perspective you have a group of men and women willing to go wherever they are sent, whether they want to or not and fight for whatever it is regardless of how they feel about it. Is it that hard to spend 30 minutes on a sidewalk and clap? There are no bullets to dodge, no IED's to look out for and pretty much the only worry you have is your kid getting scared by the fire engine siren.
I am proud to say that I come from a family that has a long history of military service. My great grandfather was in the Italian Army in WW1, my grandfather was in the Battle of the Bulge, my great Uncle was in the Korean war, my dad was Military Police in Okinawa during the Vietnam War and my Uncle was an Air Force mechanic there as well. There is actually a very rich military history in Stamford and you can pretty much bet on someone being a vet in most places you go. Countless times my dad or myself go out with some sort of Army hat or shirt and someone will stop us to talk about it or share a story from when they were in as well. It is an amazing feeling to share that bond with a complete stranger, almost like a private club that isn't too good for it's members. In closing I hope that you all enjoy this post and hopefully the many that are to follow. I am hoping to get back in the swing of things and post a couple of times a month. As always I appreciate the support and encourage you all to share the site and posts with whoever you wish to. Comments as always are welcomed and appreciated. Thank a vet when you meet one, we like it!
If there are any of you out there that remember or care to hear some good news, here it is. We are proud and equally excited to introduce our new website. Things have been very hectic as of late, shoots are piling up, equipment is being purchased and best of all we are expanding at a rate we have only dreamed of. In the midst of all this welcomed chaos we have spent countless hours compiling material from shoot, feedback from some great photographers and data to build the new site. As I write this the site is about 80% finished but good enough to want to share.
With all of these amazing things said I would like to lastly say this…THANK YOU. There are a great amount of you who have supported this from the first post right up until this one. Without all of you none of the great things I previously spoke of would be anywhere near real or happening. I cannot thank you all enough and even if I could I am too busy.
So without further adieu please stop by www.tmrimagery.com and let me know how we did!
PS- I will try to update this as much as possible along with the new site but eventually everything will be on the new page.
So a while back you may remember that I wrote about a little place called Bar Sugo. You may also remember that I spoke very highly of the the chef and rightfully so. As of late they have been planning all sorts of wonderful culinary events that drive home just how talented and creative he and his staff are. The one we attended tonight was nothing short of amazing. A 6 course meal paired with wine and cheese from local vendors, Saugatuck Grain and Grape as well as Fairfield Cheese Company. This event was styled similar to the Iron Chef series on television. Little prior knowledge to the ingredients and instead of it being just about the food the wine was thrown into the mix. Craft Butchery was the one selecting the meats for chef Pat and his team to prepare and they ranged from dry aged beef to house made hot dogs. Each participant was passionate about their product and it showed as they explained it with each course that came out. First up on the menu was “soup and a sandwich” a combination of comte cheese, pulled suckling pig and a fried egg on top. This was paired with a chilled sunchoke soup and a glass of 2010 event & fils saint-veran, crisp sweet white wine. Being a huge fan of anything pork this was a great way to begin the meal. Great texture and flavor along with the sunchoke soup. Never had sunchoke before but will definitely have it again.
The short of this dish is that it hit on all cylinders and got us excited to see what else was in store. Next up on the list was a trio of tacos, ironically there was nothing else to describe them on the menu and when the gentleman from Craft Butchery came by to fill us in on what was in them I was too busy enjoying them to listen. What I can tell you is that he mentioned something about tongue and cheek as well as that is what we were eating. This was paired with a german beer, Gaffel Kolach, a smooth flavorful addition to some fantastic tacos. On the side were three jars of toppings, a spicy cactus, pico de gallo and a pineapple jalapeño. All were fresh and spot on when added to the tacos.
The third dish was a showing of hot dogs made in house at Craft Butchery. There was a white bean and stew take on franks and beans, a hot dog meatball and lastly a hot dog ash. They are hot dogs and believe it or not Pat made them fancy, refined and most of all delicious. These were paired with a 2010 Trimbach Gewürztraminer. Don’t ask what it means but I can tell you that it was one of the best white wines I have experienced. Germany has come a long way with it’s wine and this one proves that point to all of the non believers.
Following the hot dog course was a 6 week dry aged steak 3 ways. First up was an espresso crusted steak with a pesto sauce to go along with it. Just wonderful and from what we were told an easy thing to make at home. Next up was a tartare. Never had it before this evening, but can say that I will have it again. Juicy, flavorful and great texture. I have to admit that I was always leery of eating it but not anymore. When prepared right this is by far something anyone could enjoy.
Last was a pecorino tartufo, a great pairing as the cheese gave it the contrast to make it stand out on the dish. As I write this I feel compelled to tell you that Craft Butchery and the Fairfield Cheese Company are nothing short of amazing when it comes to their products. Knowledgeable, friendly and most of all passionate about putting out a great product. They took the time to answer any question someone had about just about anything pertaining to meat and cheese. Dish 5 was pan roasted gorgonzola gnocchi. A dish that I can say with the utmost certainty was great all around. The gorgonzola was so smooth and mild it was unbelievable. The woman from the cheese company explained that they actually scoop it with an ice cream scoop because it is so soft! Paired with the gnocchi was a lamb shoulder, arugula and raisin compote. Putting this all together and serving on a dish was just a reminder of how creative Pat really is and just how seamlessly he integrates his ideas.
The final course of the evening was by far the best dish of the night and something that I pray he incorporates into the menu. Moullard Duck over goat cheese polenta, kale, sunflower seeds and an orange reduction. There are a million cliches I can use to describe this dish but I won’t, there is no need to. The flavor, texture and all around perfection of this dish are indescribable. Pat hit the mark on this one and I made sure to go in the kitchen and tell him. The last few dishes I mentioned were all paired with a red wine, 2006 fumanelli valpolicella. Great body, not over powering and a great compliment to the meat courses.
Last up was a cheese course paired with a blueberry fig cake. There were three cheeses on the dish, a rogue river blue from Oregon, a Manchester goat cheese and a cowgirl creamery “red hawk”. The blue cheese was flavorful, fairly strong and creamy. The goat cheese was some of the best I’ve tasted and the red hawk was a great cheese as well. The star of the dish however was the cake.
This was prepared by Megan who I had yet to mention. She is a new addition to the Bar Sugo team and one that I hope stays for the long haul. She is the wine and spirits director and also works on coming up with special events. These little squares of joy were her creation and she was kind enough to let us take some home and even share the recipe. Thanks Megan, I hope they only come out half as good! With all of this said the night was a great time all around, we had a table of fun people and it was nice hear spots of people impressed by what was being served. When a bunch of people passionate about what they do get together nothing but good things can happen. I look forward to the next event and want to thank Pat and his team for dealing with me in their way all night in the kitchen!