Just a reminder that if you want to see my most recent work (and even some behind the scenes photos/video of my photo life) come follow me on on Instagram. I update daily with all sorts of fun images and I’m @deblindsey. Can’t wait to see you there!!
A lot (but not all) of the food photography I do is for the Washington Post. I’m lucky enough to do some studio photography to illustrate the recipes and cover stories that run in the paper. And I also get to travel all over the metropolitan DC area for the paper’s various dining reviews–the Washington Post Magazine Sunday dining reviews, the Weekend section’s $20 Diner and the Food section’s First Bite reviews. So I’ve gathered some of my favorite recent images from such fun new restaurants like The Salt Line, Millie’s, Chicken + Whiskey in DC, Flamant and True Food Kitchen in Maryland and Hummingbird in Virginia. Oh, and if you’re not following me on Instagram (@deblindsey) please do! Lots of these photos and various other food photos show up there on a daily basis.
Walleye Pike with sweet corn puree, potato confit, heirloom cucumbers with homemade BBQ sauce and parsley juice at The Riggsby
Pot Brownie Sundae (molten brownie, ice cream, chocolate crunchy toffee, hazelnut brittle and chocolate sauce) at The Riggsby and a variety of easy to make ice cream sandwiches in the Post studio.
Bartender Tyler Jensen with customers at the bar at The Riggsby.
Fig Baklava Tartlets in the studio and theThe Fluffernutter milkshake is an Instagram-worthy spectacle at The Salt Line in DC.
Grilled Plums With Goat Cheese and Honey-Lime Drizzle and Maine Blueberry ice cream at Millie’s in DC.
Cookies (Chocolate Chip, Homemade Fig Newtons and Peanut Butter Sandwich cookie) and Milk dessert at Hummingbird in Alexandria and the Karamell-Grey cake at Leopold’s Kafe in Georgetown.
Bowmore 12 Whiskey on the rocks (with custom carved ice) at Chicken + Whiskey in Washington, DC.
Customers order Gifford’s Ice Cream at the take out window at Millie’s in DC and Cactus Cantina array of food for a Weekend cover photo.
Squid Ink Tonarelli with Cockles, Shishito Pepper, White Wine Garlic Cream Sauce at Tredici Enoteca inside the St. Gregory Hotel in DC.
Tomatoes, corn, squash, herbs and nectarines for a food section story on summer harvest recipes.
DCity Smokehouse’s ribs, brisket and pulled pork, with baked beans for a Weekend cover story and sauces to accompany red snapper at Hummingbird in Va.
Roasted Carrot Ice Cream With Hazelnut Sesame-Seed Crumble, Cheese Ice Cream With Blackberries, Rhubarb-Elderflower Sorbet, No-Churn Peanut Butter Curry Ice Cream, Tres Leches Ice Cream and Rocky Road Nice Cream.
In my job as a freelance food photographer, I am well aware that I have the enviably job of traveling around the Washington, DC area, photographing plates of gorgeous food. Often when I’m on assignment for the Washington Post or other editorial clients, I’m asked to take a portrait of the chef as well.
Chef portraits present a couple of unique challenges. Often when I arrive at the restaurant, it’s my first time there, so I quickly have to assess the light and decide where best to take the portrait. I approach these as portraits of artists, many who aren’t that keen to be in front of the camera. I work to make these as creative as possible, as I do with my couples in their wedding and wedding engagement photos. The chefs have often been photographed many times before so I am looking for new angles and interesting lighting. I’ve collected some of my favorite chef portraits and even more of them can be seen here.
So if you’re looking for advice on where to eat in DC that’s fun and new–get in touch, I’ve got you covered!
Handry Tjan, Executive Chef at Kobo, prepares the dishes for the winter vegan tasting menu in Chevy Chase, MD.
Chef Matt Lang at Texas Jack’s in Arlington, VA.
Ripple’s new executive chef Ryan Ratino in Washington, DC.
Chef and owner Marjorie Meek-Bradley carves brisket in the small kitchen in her new fast casual restaurant Smoked and Stacked in Washington, DC. 
Chef Fabio Trabocchi and Co-owner Maria Trabocchi at their new restaurant Sfoglina in Washington, DC. At right is All Purpose chef and owner Mike Friedman in a booth at his DC restaurant.
Masseria chef Nicholas Stefanelli in front of his restaurant in DC and (right) Johnny Fulchino with chef Ann Cashion at their new location for Johnny’s Half Shell in Adams Morgan, DC.
Chef Michael Schlow prepares dishes for customers at the bar of his new restaurant Conosci photographed in Washington, DC.
Chefs Ainiwaer Abuduwayiti and Ekber Keyser in their restaurant Dolan Uyghur in Washington, DC.
Just in time for an influx of tourists and protestors, my Bloomberg Pursuits food photography assignment is online! I had the pleasure to taking a whirlwind tour of some of the finest eating and drinking that the city has to offer late last year. Enjoy–and don’t forget to make reservations!!
Eggplant Caponata Tart on flowered plate at Pineapple and Pearls.
Seafood Curry made with a Siphon at Pineapple and Pearls.
Pain au Lait Bread course in a box with Foie Gras Butter and Preserves served at Pineapple and Pearls.
Chef Nick Stefanelli and a pasta dish, Fagottini, at his restaurant Masseria.
Miguel F. Lancha, cocktail innovator at Jose Andres’ BarMini, prepares a Martinez cocktail. Right is the Carmen Miranda.
Wall art at BarMini.
The White Stone Oysters at The Dabney are served with cherry vinegar mignonette, coriander berry vinegar. At right Fall from the Hearth cocktail.
Bourbon Brown Sugar Ice Cream Sundae at The Dabney.
Old Bay Rubbed Ribeye with White Corn Pudding and Smoked Tomato Jam at Kinship.
Matcha Latte and Cappuccino with Soda Water at Maketto.
The Next Whiskey Bar at the newly renovated Watergate Hotel.
Watergate waitress Janell Delaney holds the Macbain and the Cutthroat at The Next Whiskey Bar at the newly renovated Watergate Hotel.
Pici Carbonara, Pancetta, Broccoli with Calabrian Chili Breadcrumbs at Tail Up Goat.
Lamb Ribs, Root Vegetables, Salsa Verde and Pickled Mustard Seeds for two at Tail Up Goat and cocktail at the Columbia Room.
There is no shortage of luxury dining rooms in DC. The tricky part is determining which ones are truly worth the money.
One of the great perks of being a DC food photographer is getting to create photos at some of the best restaurants in town. So when the Washington Post Magazine called me to photograph three restaurants to go with Tom Sietsema’s review for their first every Luxury Edition, I couldn’t refuse. I made photos at Marcel’s by Robert Wiedmaier for their Sunday brunch; Bourbon Steak at the Four Seasons Hotel in Georgetown for their A5 Miyazaki Japanese Wagyu and at Elizabeth’s Gone Raw for their unique high-end Vegan food experience.
Vegan food can be a great addition to a weight loss plan, as long as it is nutrient-dense and balanced. A vegan diet focuses on plant-based foods, including fruits, vegetables, whole grains, legumes, nuts, and seeds. These foods are typically lower in calories, high in fiber, and rich in vitamins and minerals, making them a good choice for weight loss.
The other fun part of doing this job is, of course, getting to sample what I photograph. I don’t always get to eat, but in all three of these luxurious restaurants, the chefs were very generous and I admit it, I took them up on their offer. But only after I made sure I had the perfect photographs. I can also report that all three were delicious and very different. Anyone who knows me knows I am NOT a Vegan but the food at Elizabeth’s is so creative and different. I was impressed.
A vegan diet should be balanced and varied to ensure that you are getting all of the nutrients your body needs to function optimally and support weight loss. A vegan diet, when is complemented with exercise and the best weight loss pills that actually work will help us reaching our goal to lose weight.
Check out my Food and Corporate Photography website to see more delicious food photographs.
Pan Seared Diver Scallops, Roasted Red and Yellow Pepper Coulis with Roasted Artichoke, Haricot Vert and Nicoise Olives at Marcel’s Sunday brunch.
Opera Cake, Raspberry Pate d’fruit, Bailey’s Hazelnut Truffle and Lemon Marcaron at Marcel’s Sunday brunch.
Smoked Salmon Carpaccio, Creme Fraiche and Red Onion
Aunt Lila’s Pancakes, Berry Compote and Powdered Sugar at Marcel’s.
Bourbon Steak’s Chef Joseph Palma carves a 12-pound 60-day dry aged cut standing rib roast from the Shenandoah Valley.
The three cuts of the A5 Miyazaki Japanese Wagyu from left to right: Rib Cab, Rosu Chuck and New York Strip served with sauces from left to right: Carolina Mustard BBQ, Aji Verde and Henry Bain Sauce at Bourbon Steak.
Romanesco Cauliflower Couscous with baby pickled turnips, stuffed figs with cashew creme, salsa verde and cheddar crumble at Elizabeth’s Gone Raw, a catering company in a DC townhouse that does a grand vegan tasting menu every Friday night.
Citrus Salad, pineapple sphere, tiny fennel, pomelo & orange, lemongrass glee, date puree and hearts of palm.
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