BETH ROONEY | Chicago | Photographer|

Food: Table

  • Longman and Eagle for Virtuoso magazine
  • Longman and Eagle for Virtuoso magazine
  • Longman and Eagle for Virtuoso magazine
  • Ria's dining room for Chicago Chef's Table
  • Chef with salmon at 160 Blue.
  • Chilled Corn Soup at 160 Blue.
  • Diners toast at Girl and Goat.
  • herb goat cheese lamb chop (foreground) with the pan-seared Wahoo served with sun-dried tomato tapenade and micro-greens (background) at Zed451
  • Green beans with cashews at Girl and Goat.
  • Bartender at Longman and Eagle.
  • Patio at Piccolo Sogno for Chicago Chef's Table
  • Crab cakes at The Southern for Chicago Chef's Table
  • Cocktails at Sable in the Palomar Hotel in Chicago in 2010.
  • Chocolate dipped macaroon with coffee.
  • Stephanie Izard, chef at Girl and Goat.
  • Clam chowder at Boka for Chicago Chef's Table.
  • Roasted Brussels Sprouts
  • Perennial
  • Hung Lay curry (turmeric-marinated pork curry) at Arun's.
  • Sesame noodles with peanut sauce at Mana.
  • Prepping a dish at North Pond
  • Garlic Scapes
  • Tossing pizza dough at Great Lake.
  • Herb roasted Maine lobster with winter squash mosaic, Alba mushrooms and curry brown butter sauce.
  • Pastries and patrons at one of Eric Kayser's many locations in Paris.
  • Classic loaves of French bread available at one of Eric Kayser's many bakery locations in Paris.
  • Roasted Pears for a Thanksgiving dessert.
  • Bruce Sherman at North Pond in Chicago.
  • Chicago, Illinois
  • Spring peas
  • Chicago, IL
  • Tasting Table in Milwaukee, Wisconsin
  • Brussels, Belgium
  • Chicago, Illinois
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