Charcuterie Unlike Any Other
Dallas chef Graham Dodd decided to break from the meat-centric charcuterie he became known for when he opened his new restaurant, Wayward Sons. This charcuterie is vegetarian, using sunchokes for a pâté and a sausage made from lentils. Shot on assignment for American Way.
The Swag Man
A sherry-based cocktail made by Michael Martensen at Proof + Pantry in Dallas. Shot on assignment for Celebrated Living.
Bistec
From the now closed Madrina in Dallas. Served with mixed roasted vegetables.