Such a humble name for such a fantastic dish at Borgne, New Orleans. Chef Brian Landry seemed almost apologetic when he brought it out, saying "it's not the prettiest" and "you've got your work cut out for you." I think that the apparent simplicity of it is what makes it great. Fish, cooked inside a bag to keep all the flavors and moisture in, covered with all sorts of goodies and opened just before serving, steaming and delicious. I'd photograph (and eat) stuff like this every day if I could.
August has been a month of afternoons spent going to restaurants all over the place to photograph food of all sorts. One project alone has had me out to over 70 restaurants. It's been great to see (and in many cases eat at) so many of the amazing restaurants, cafes, diners, and bars that this city has to offer. I'll share some more work once things start getting published. Until then, I'll just be over here planning my diet for September! Update: The New Orleans restaurant guide is done and out!