Boston Photographer

Boston Harbor Hotel: Beyond Compare

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I'm honored and excited to be working with the Boston Harbor Hotel, making architectural images of their newly renovated rooms and revamped room service menu.  As a Boston hotel photographer, there really isn’t a better property I can think of to work on. The hotel sits right on Boston Harbor at beautiful Rowes Wharf, offering sweeping views of both the harbor and city, it really is beyond compare.  

Working with food stylist, Catrine Kelty, we took an editorial approach to shooting the food on the room service menu and got some great results.  Robin Reilly styled the guest room shots and boy was I glad to have her there!

Guest room at the Boston Harbor Hotel by hospitality photographer Adam DeTour
Boston Harbor Hotel breakfast tea amenity photographed by hospitality photographer Adam DeTour
Room at the Boston Harbor Hotel photographed by hospitality photographer Adam DeTour
Presidential Suite at the Boston Harbor Hotel by commercial photographer Adam DeTour
Desk in the presidential suite at the Boston Harbor Hotel by hospitality photographer Adam DeTour
Hotel fruit plate at the Boston Harbor Hotel photographed by hospitality photographer Adam DeTour
Macaron dessert amenity at the Boston Harbor Hotel photographed by hospitality photographer Adam DeTour
Charcuterie board at the Boston Harbor Hotel by New England photographer Adam DeTour
Image of food stylist Catrine Kelty at the Boston Harbor Hotel

Catrine taking a break on the balcony overlooking the harbor.

Guest room at the Boston Harbor Hotel by professional photographer Adam DeTour
Hotel breakfast basket amenity at the Boston Harbor Hotel by photographer Adam DeTour
Image of Adam DeTour standing on a bed photographing the Boston Harbor Hotel

Sometimes you've gotta jump on the bed to get the shot.

You can see more of my hotel and spa photography here.

Edible Boston: Microgreens

Technically speaking, microgreens are the shoots of salad vegetables such as arugula, Swiss chard, mustard, beetroot, etc., picked just after the first leaves have developed.  It's said that they pack four to six times more nutrients than their fully grown counterparts.  For a recent issue of Edible Boston I got to visit several area growers including We Grow Microgreens, LLC and First Leaves Family Farm.

Working on a tiny scale I tried to bring across the colors and textures of the microgreens, by creating full page images of the leaves.

Microgreens photographed by Adam DeTour for Edible Boston Magazine

 

 

DownEast & Improper: THANKSGIVING

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There are some times that being a food photographer really pays off.  One of those times is leading up to Thanksgiving.  This year I got to bring home the leftovers from not one, not two, but THREE Thanksgiving dinners!  Below are the pictures from the first two with DownEast Magazine and the Improper Bostonian.  

 

Thanksgiving Stuffed Clams for Downeast Magazine by food photographer Adam DeTour

Boston Magazine: Best Of Boston

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Every year Boston Magazine does a Best of Boston issue to highlight the shining stars of Boston.  I got to cover some of the best new restaurants and food stuffs around town (and got to try a few samples as well!).

I started by heading over to Menton to photograph Chef Scott Jones' latest creation, hot dogs!  You might think you heard that wrong, yes Menton is serving hot dogs.  These are no ordinary hot dogs though.  With such choices as the foie-gras frankfurter and the lobster roll dog, these are definitely gourmet.  

What started as a birthday tradition for Chef Jones, hot dogs and champagne, has become a welcome new addition to Menton's menu.

Even Creative Director, Eric Mongeon, got in on the food styling!

 

Next up I went over to Matt Jenning's new restaurant, Townsman.  Located where Chinatown meets the Financial district, Townsman fills a void in dining options in the area.  The roasted lamb ribs with maple-rhubarb barbecue sauce is a can't miss, and the brown bread with maple-honey whipped butter served atop the bottom side of a maple syrup can is as fun as it is delicious.  

Lastly I headed to back to my studio with the one and only Catrine Kelty to shoot some summer barbecue.  Want to have a barbecue but hate to cook?  Check out places like Fort Hill Jerk Chicken in Roxbury or Rosebud American Kitchen & Bar for some great takeout options.  

DownEast Magazine: Best Restaurants

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A couple of months ago I had the opportunity to take a bit of a road trip up to Maine to photograph the Best Restaurants feature for DownEast Magazine.  I spent several days traveling to Kittery, Portland and way up north to Rockland and Rockport.  After several years of running laps around Boston it was a nice change of pace to head out on the road and see what Maine's foodie scene has to offer.  

On the cover: Maine lobster gnocchi with asparagus at Outliers Eatery in Portland ME.

On the cover: Maine lobster gnocchi with asparagus at Outliers Eatery in Portland ME.

I started my trip in Kittery at Anju, a great noodle bar tucked away just over the border.  When I walked in I saw co-owner Julian Armstrong and quickly realized that I had met him before.  Julian used to work at The Black Trumpet Bistro in Portsmouth where one of my friends growing up worked for many years and that I frequented often.

Julian Armstrong at Anju Noodle Bar in Kittery ME.

Julian Armstrong at Anju Noodle Bar in Kittery ME.

Shoyu Ramen with slow roasted pork shoulder at Anju Noodle Bar in Kittery ME

Shoyu Ramen with slow roasted pork shoulder at Anju Noodle Bar in Kittery ME

After a wonderful day at Anju I stopped over for the night at my Uncle's farm house in Lebanon before moving on to Portland in the morning.

The DeTour farmhouse on a snowy Maine morning.

The DeTour farmhouse on a snowy Maine morning.

First up in Portland was Blue Rooster.  To say that Blue Rooster serves hotdogs doesn't quite do it justice.  With items on the menu like the Seoul Dog topped with spicy kimchi, toasted peanuts and garlic mayo, and a side of tater tot poutine, its more than just hotdogs!

The Seoul Dog with a side of Tater Tot Poutine at Blue Rooster in Portland ME

The Seoul Dog with a side of Tater Tot Poutine at Blue Rooster in Portland ME

Next up was my favorite from the list, Outliers Eatery.  Everything about Outliers is wonderful.  Executive Chef Jonathan Dexter is warm and welcoming, the food is spectacular and the design of the place is breathtaking (the tabletops, oh the tabletops!)  Tucked away on a quiet side street in Portland it would be easy to miss, but Outliers is definitely worth searching out.

Maine Lobster Gnocchi with Asparagus at Outliers Eatery in Portland, ME.

Maine Lobster Gnocchi with Asparagus at Outliers Eatery in Portland, ME.

Executive Chef Jonathan Dexter of Outliers Eatery

Executive Chef Jonathan Dexter of Outliers Eatery

The last leg of the trip took me several hours north to Rockland and Rockport. Salt Water Farms, open seasonally, is a beautiful restaurant overlooking the water (although I was there on a bone chilling day so it looked over the ice!)

Jerusalem Artichoke salad with bacon, watercress, parsley, and grain-mustard-and-lemon vinaigrette at Salt Water Farms in Rockport ME

Jerusalem Artichoke salad with bacon, watercress, parsley, and grain-mustard-and-lemon vinaigrette at Salt Water Farms in Rockport ME

An icy view over the water in Rockport ME

An icy view over the water in Rockport ME

Last up was 3Crow in Rockland.  A great spot on the main drag run by Joshua Hixon.  

Sous Chef Rose Valentine preparing a dish in the kitchen of 3Crow in Rockport ME

Sous Chef Rose Valentine preparing a dish in the kitchen of 3Crow in Rockport ME

Josh Hixon of 3Crow in Rockport ME

Josh Hixon of 3Crow in Rockport ME


Improper Bostonian: Setting The Tone and Table

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Check out my latest work on the Improper Bostonian's article Setting the Tone and Tablefeaturing the work of local wedding planners and designers. For the opening shot New England Country Rental utilized their massive warehouse space to build us an entire set, complete with a faux grass wall!  It was pretty wild to see these talented folks do what they do best.

Setting the Tone and Table

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Setting the Tone and Table

Next I caught up with Lauren Wells of Lauren Wells Events at her home in South Boston to photograph this beautiful moody blue table setting.

Setting the Tone and Table

Setting the Tone and Table

Setting the Tone and Table

Setting the Tone and Table

One of my favorites from the shoot was this tablescape from Lo McShay at Lolo Events in Cambridge.

Setting the Tone and Table

Finally we headed up to the north shore to shoot this subtly simple table from Tangorra Wedding Planning

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Setting the Tone and Table

Edible Cocktails

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Out now is Edible Boston's first ever special edition Drink Issue with an article by Luke O'Neil about the connection between the kitchen and the bar.  For the story I was able to travel around to a wide variety of restaurants in the Boston area and photograph the drinks with their culinary counterpoints. And, of course, I may have sampled a few of the beverages. "Not too long ago bars and kitchens had an often adversarial relationship, particularly when it came to bars pilfering ingredients and not replacing them, or kitchens being stingy with the supply.  There was also a more substantial standoff at work in the bad old days of drinking, as Charles Draghi, chef and owner of Erbaluce explains. "For a chef, I was never a fan of cocktails, like a lot of chefs.  It used to mean a war between bar and customer's palate and what a chef was trying to do." Too many cocktails, before the current resurgence, were cloyingly sweet, or else overpoweringly alcoholic. You wouldn't want a diner to be drinking mudslides, say, or straight vodka martinis before a nice meal. But that all changed when bartenders and chefs realized they could work together to enhance the entire experience from first sip, on through the meal, and to the after dinner drink."

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Jenny Dell: Improper Bostonian

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NESN Red Sox reporter Jenny Dell on the cover of this week's Improper.On whether she gets sick of all that baseball: "I think anything you end up putting your all into, you love. So you eat, breathe, sleep and dream it. On my days off, I sit at home and watch the game. Once you’re a part of it, you’re all in."

Melody Ehsani

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Melody Ehsani grew up in a traditional Persian home, destined for law school and a status-assigning marriage. The LA native chose a different route, however, and today her vibrant designs are snapped up by celebrities like Nicki Minaj, Rihanna, and Jennifer Lopez. "I decided to break with my culture and follow my heart into a field I was internally drawn to….design," said Ehsani. "The more I designed shoes and products, the more it felt like the right thing for me to be doing."

Ehsani's style has become highly sought after, and Adam joined her on a recent day at Reebok's headquarters while she worked on a new shoe design.

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MIT Technology Review: A Chocolate Maker's Big Innovation

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For the June/July 2013 issue of the MIT Technology Review, Adam photographed these brightly-packaged squares known as Tcho chocolates. Adam's image really showcases the uniquely textured chocolates. Tcho's dynamic packaging is not the only thing that sets theses chocolates apart from the rest!  For more information check out Technology review's article here.  

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