Nose to Tail Eating

PigHeadDinnerAftermath ChicharronSalad Above: Chicharron, Radish, and Dandelion Green Salad paired with a Pinot Grigio JaysPigHeadDinner Above: Butter Beans with crushed Tomatoes and Roasted Pork Belly, Beef Bone Marrow with Sweet Cream Butter and Grilled Bread, and Roasted Pigs Head paired with a Beaujolais. JaysPigHeadRaw FriedSmeltAbove: Fried smelt with a Garlic Aioli.


I ran into the very lovely and inspiring food writer Melissa Clark last night and she graciously reminded me that I had not posted a single thing in about a year, and where had the blog gone? The answer is this: I’ve had an absolutely insane travel schedule and a thumping great workload which have put me on hiatus from keeping my blog up to date this past year, and it’s true, it’s been neglected and I’m truly sorry. But New Years’ resolutions aside (does anyone make those anymore? And besides… Eek, it’s March, so forget that idea!) I’ve resolved to keep my site up to date with food imagery, tips and cool food ideas and great talent that inspires me, on a much more regular basis. Let’s toast to that!

In that vein, here is a recent shoot from Photographer Justin Walker. It’s inspired by Fergus Henderson’s restaurant: St John, in London. Chef Jay Wolman, who works at Marlow and Sons & Diner, here in Williamsburg, Brooklyn, created a memorable Winter Feast celebrating Nose-(or head!) to-tail eating, that involved crispy pig skin, beans and wonderful bone marrow. Inspired from Fergus’ 2013 book, which is not entirely a new concept, but certainly a reminder of the continued importance of eating the whole animal, and looking for ways to wrestle with the ugly bits, to ultimately not waste a single piece.


Food: Chef Jay Wolman. Styling by Kaitlyn Du Ross. Photography: Justin Walker.

Follow them on Instagram:
Jay Wolman @the_white_bison
Justin Walker @behindthedawn
Kaitlyn Du Ross @babethebluebox

Justin Walker is a commercial and fine-art photographer based in Brooklyn, NY. He specializes in food, travel, and conceptual still-life photography. A native of Durango, Colorado, he grew up hunting, fishing, camping, snowboarding, and spending most of his waking hours outdoors. His childhood always involved a family adventure in the making; from commercial salmon and halibut fishing in Alaska to ranching in southwestern Colorado. The natural world is a foundation of inspiration in much of his work. He now splits his time in between Brooklyn, NY and the Catskill Mountains. With a background in graphic design, his photographic style encompasses a similar clean cut graphic aesthetic.


Want to see my most recent work? I now have a separate section devoted to just this. Click Here. Or on the page tab at the top marked ‘Recent Work.’


The Summer Series. (Vol 1. Colorado)

What some of my favorite people saw, ate, and photographed, this past Summer. 

The first volume

“Winding through southwestern Colorado, the San Juan Mountains may arguably be the most picturesque mountains in the United States.

On a rainy morning I set out accompanied by prop stylist, Kaitlyn DuRoss, from Durango, Colorado en route to Telluride. The destination was an evening Ziggy Marley show in Telluride’s town park. We set out early to gather accoutrement for our picnic and inevitable pre-lunch nosh-up. Lucky for us, even in the small mountain town of Durango, artisan food makers and local farmers are producing high-quality products with pride and taste in mind.

For our route, we decide to take a short cut through Ophir Pass, which would take us directly over of the Continental Divide. Ten miles of steep rock and a one-lane dirt road begins in the old mining town of Silverton, and then drops down into Ophir, CO, a town with a handful of homes a mere eighteen miles from Telluride, where a hand painted sign reads, “Ophir, CO, Elevation 9,929′, Population 163″  The road is slick, rocky, and at times questionable.  A 4WD is a must, and despite this being July, snow still lies along side the road toward the summit. The rain added an extra layer of excitement, but as I had predicted, the sun peeked out from behind the clouds just in time for lunch, which we ate in a small aspen grove.” JW

Chocolate: The chocolate is hand made from Animas Chocolate Company in Durango by Carley Felton.  
Cheese and Meats: The Speck, La Abadesa cheese (a sheep, goat, and cows milk mixture imported from Italy), and sun dried tomatoes are imported from Italy by Guido’s, a gourmet Italian deli and restaurant in downtown Durango. They pride themselves on serving non “Americanized” Italian; a more traditionally accurate Italian fare.  
Baguettes: Baked in Durango and imported french mustard is from Jean Pierre’s, Jean is a true Frenchman and baker in Durango that has been there since I was a kid.
Potato Chips: The potato chips are from The Chip Peddlers in Durango.
Fruit: Plums and Cherries from the Durango Farmer’s Market. 

Stay tune for more installments from the Summer Series…



Ex-Top Chef Ty-lör’s New Dinner Series in New York (Asian BBQ!).

Ty-lör Boring has had trouble with his name and I know this, because my name is Dim and my whole life people have been teasing me because Dim means ‘not very bright’ and that’s just the start of it. Most people think my name (Dimity Jones) sounds like a man’s name, I’ve sat outside many an interview waiting room, as they scratch their heads, is that really Dimity Jones?

Ty-lör Boring, too, unlike his name, is also anything but boring. He’s fun, animated, wicked smart, and he’s no johnny-come-lately, either. He’s been cooking in different spots, for the last nineteen years, in twenty, or so countries, and on 4 different continents, which has given him, amongst other things, the resources to pull flavors from an extensive travel resume and merge them into his current venture, a ‘Pop Up’ type restaurant called TBD, (TBD‘s is a rather tongue in cheek name, obviously meaning ‘to be decided’ a reference to the fact that he hasn’t decided what to name his new future restaurant and a also a play off his name Ty-lor Boring’s Dinners-TBD.)

Ty-lör’s ‘pop up’ will consist of three consecutive dinners, held next week here, in New York City at a place called City Grit. City Grit is the brain child of chef, Sarah Simmons and her business partner Jeremie Kittredge, and it’s housed in a phenomenal space—an old school house In Nolita, that’s an antique store by day, and a restaurant by night (guests have been known to purchase the furniture, and lighting fixtures between entree and main). The place features supper-club style dinners, and a guest-chef series of well-known and emerging chefs. This means that the menu gets to change frequently, and organically, and in the larger picture, it gives an opportunity for emerging chef’s to be able to showcase their (maybe, unseen) culinary work.

Ty-lör will be serving a multi-course tasting menu of Asian BBQ flavors, and it’s really a preview of the type of food he hopes to set up in his future restaurant. He’s hoping backers will come to his dinner, (and I hope so too!) taste his food, and get behind him. The idea of BBQ comes from his roots. Ty was raised in Kansas City, Missouri, (Ty’s brother has an extensive BBQ background, having been associated with places like Jack Stack Barbeque, and Oklahoma Joe’s) and the Asian comes from the fact that he’s been involved and moved by the Asian culture, and food, at several different times of his life. (when he was child, he had a Japanese Nanny who cooked recipes from her homeland for him, he also spent time in Hawaii, and, for 3 months he worked at a friend’s mother’s food stall, on the streets of Bangkok.) It’s Asian street food, + BBQ, combined, but it’s not really fusion, but more of a focus on hyper-local cuisine. A gathering of spices from the Issan region of North-East Thailand, or a daikon pickle recipe that comes direct from the Kagoshima prefecture on the island of Kyushu, Japan, for instance. It’s fascinating stuff.

These dinners will mark Ty-lör’s second foray into the world of ‘pop up’. His first was when he cooked 6 nights straight for fashion week back in February. He had just gotten off Top Chef (Ty was a contestant on Top Chef’s last season, the one based in Texas), and was eager to get back into cooking again. The dinners were a sold out immediately. A huge success.

This Wednesday, photographer Justin Walker and I decided to stop by City Grit and surprise Ty as he was prepping and and planning for his dinners next week. We got to hang out, shoot, and taste two of the dishes that he was concepting:

1) Crispy Duck Fat Chicken with Kale Coleslaw and Sweet Chili Dipping Sauce. The chicken is brined in salted water, then crisped up in duck fat. (Ty keeps both duck and bacon fat on hand in in kitchen at all times.) The spice blend for the chicken is from the Issan region of North-East Thailand, from a village called Si Saket. The chicken is served with a miso-based coleslaw that has 2, or 3 different kinds of Kale, Chinese Chives and White Miso. The sauce is a bright orange, spicy/sweet combo of spicy Sriracha, thick Orange Marmalade and Honey. 

2) Country Style Pork Ribs with Black Eyed Pea Pit Beans and Tamarind GlazeThe ribs were moist, tender with crispy edges.The spice blend for the ribs is a hybrid of techniques from neighborhoods around Kansas City, Missouri, using Pan-Asiatic ingredients. Ty makes up a stock with a Ham Hock and Bacon, and flavors it with Lapsang souchong tea, then he cooks the Black Eyed Peas in the stock and adds them to the dish for earthiness. The glaze on the top is sticky and delicious. It’s fragrant, flaunting both smoke and star anise. 

The dishes were vibrant, spicy, with such depth of flavor, and held tastes that I had never ever tried before. I couldn’t stop eating them! These dinners next week will also give Ty the opportunity to head out of the kitchen, and talk the guests through the Asian BBQ maze, describing the spices, discussing the flavors and answering questions. A lot of people attending these dinners, will be trying this kind of food for the first time; a wonderful and unique opportunity.

I strongly suggest you get down there.


I’ve been told (at the time of posting this) that there are still seats available:
To get ticket’s to Ty-lör Boring’s TBD Dinners, next week in New York,
click here.
To get more info on Ty-lör Boring and his work, click here.
To learn about City Grit, click here.


Pics: (1) Ty preps the Kale Coleslaw for the Crispy Duck Fat Chicken; (2) Ty-lör Boring; (3) Crispy Duck Fat Chicken with Kale Coleslaw and Sweet Chili Dipping Sauce; (4) Ty; (5) Country style Pork Ribs with Black Eyed Peas Pit Beans and Tamarind Glaze. (6, 7, 8) Prepping.


Check out his blog, here. 

JUSTIN WALKER is a travel and food photographer based in Brooklyn. A native to Durango, Colorado, he grew up as a bystander to his families adventures; from commercial salmon, and halibut fishing in Alaska—to big game hunting on a small ranch in Colorado.


Art Direction Dimity Jones. All rights reserved.


Andy + Tina = De Luxe Coffee

The door is red, but it’s a retro red. It’s warm, and inviting. The wallpaper is bronze. It’s a pattern similar to the one I grew up with. (In the lounge room, the one my mother wallpapered herself, up a ladder, with a swimming cap on her head, to stop the glue from falling onto her head.)

In theory, I could come to this place just to drink the Cortado, a favorite here that showcases their dark oily espresso, with just the right amount of steamed milk. But in reality I come here, because it’s run by an adorable couple that will make you feel so welcome the moment you walk in the door, you’ll never want to leave. This place is called De Luxe. Andy’s at the front, making coffee. (Their coffee’s called Doma, it’s from Post Falls, Idaho, and they are the only people selling it here in New York.) Try their El Tigre Del Norte (that’s their house blend coffee) which is great as just a regular drip brew. One of their goals is to offer up a great cup of coffee that’s ready to go—that doesn’t cost an arm and a leg, and tastes great black, (or can even stand up to some milk.) His wife Tina, who is out the back, makes ricotta, several times a week, that she slathers onto chewy demi baguettes, coated with truffled honey and evenly spaced out figs, that you want to sink your teeth into, every day, all day. (Try that one, or even the egg/arugula/cheddar sandwich, which is a great option for breakfast.) They also stock pastries from Dough, BalthazarThis Chick Bakes, and HIM in the kitchen.) And the nice surprise? It’s in Park Slope. Double strollers still push their way through the door but everyone is welcome here, and their customers are eclectic; musicians, artists, stay-at-home dads, business women, everyone. No matter who you are, this is a great place to be, and the coffee? Sublime!


Pictures from top: (1) Coffee and The Ricotta/Fig/Truffled Honey Demi Baguette; (2) The wallpaper makes you feel comfy, like you’re at home; (3) Tina and Andy, (4) The De Luxe neon logo, (5) The Dulce de leche doughnuts from Dough. (6) The Doma Coffee Roasting Bags, have drawings (laid out by Tina) of Andy’s tattoo’s. The drawings are by tattoo artist Mark Harada in the style of traditional American tattooing. (Black venom is their house-blend espresso.) (7) The owner, Andy Schulz, (8) Diamond on the cup/rough, (9) Faema E61 espresso machine (10) El Tigre Del Norte (the De Luxe house blend coffee), Black Venom blend.


410 7th Avenue,
Brooklyn, NY.
Open every day from 6.30am.
But closed on Mondays.


What’s Justin been up to? Check out his blog, here. 

JUSTIN WALKER is a travel and food photographer based in Brooklyn. A native to Durango, Colorado, he grew up as a bystander to his families adventures; from commercial salmon, and halibut fishing in Alaska—to big game hunting on a small ranch in Colorado.


Where you should be eating Brunch right now in New York

I must be getting old. If the thought of listening to Art and Garfunkel on a sunday morning makes you grab a pistol and propel it swiftly to your head, then this ain’t your place. I, for one, are tired of the grungy east village venues, decked out in black, smelling vaguely of last night’s beer, where you need a hand sanitizer, just to sit down. Clean, and airy with a Dutch design sensibility, this place is for me.

One of the best things to eat at Vandaag is the Seaweed Focaccia. I give a lot of props to someone who is shifting it up and serving something I’ve never heard of or ever tasted before. It’s made from reconstituted seaweed which has been flown in especially from Holland. It has a superb salty cracky crust and you need to smear it with the heavenly Gin Scented Butter. They also do a white bread, that they smoke with hay. The smoked bread is served with blood sausage and white sausage as a main brunch course which is called the ‘Double Dutch’All breads are baked right on the premises and the bread basket is a mere $6 that you can take home with you (I did), and got to finish it off later.

There is a Kale Salad – with pickled apricot, sweet onions and caraway. A short rib hash– slow poached egg, pickled baby carrots, cippolini, and potato. There is also a thing called a ‘Hot lightening’ which is crisp fingerlings, bacon, apple and stroopStroop is a traditional Dutch Caramel sauce. I didn’t try that dish, but how can you go wrong with Bacon, potatoes and caramel? I did try the short Rib hash though, and it was delicious. (Wonderfully well seasoned; total comfort food!)

To drink? Try the smart Dutch version of a Bloody Mary which is Horseradish and Dill infused Aquavit, fennel pollans salt rim with pickles and lemon or the “Dutch Treacle” cocktail which is Bourbon, generver, maple syrup, walnut bitters and sparkling cider.

While this place is more of a modern twist on traditional Dutch food, they do do a stroopwafel. (Two layers of thin waffle batter with caramel syrup in the middle) Which originated possibly as far back as the 18th century, in Gouda. This makes the air of the restaurant smell perpetually like caramel and cinnamon. Stroopwafel and Garfunkel? Not a bad way to start the morning; in anyone’s language.




103 2nd Avenue, New York, NY
Corner of E6th.
 (212) 253-0470 ‎ ·

Street Food. (Literally)

Justin Walker, Kaitlyn DuRoss and myself, hit the streets of Greenpoint last week to shoot street food. I wanted to bring bold, beautiful street food, back to it’s roots. Where else? The street. The rawness of a gutter, a speckled sidewalk, a hydrant, maybe, or what about a pedestrian crossing? I love the use of Justin’s negative space in this shot. The big green wall is so beautiful, and the random newspaper? Like the best things in life; simply just happened to be there.

6 TACO’S from the CALEXICO FOOD TRUCK: BAJA FISH: Cod, Slaw, Mango and Chipotle sauce. POLLO VERDE: Slow cooked Chicken in a tangy Tomatillo sauce, pickled Jalapenos, Cotija Cheese. CARNE ASADA: Marinated skirt Steak, Avocado salsa, Pico de gallo. CHIPOTLE PORK: Slow cooked Pulled Pork, pickled Red Onions, Crema. CHORIZO: Mexican Sausage, roasted Potato, Cotija Cheese. FRIJOLES NEGROS: Black beans, Guacamole, roasted Tomato Salsa, Cortija Cheese, Chipotle sauce.


Photograph: Justin Walker. Concept/Art Direction: Dimity Jones.
Shot in Greenpoint, Brooklyn.