Welcome to Noel Barnhurst's blog. Noel is a food photographer based in the South Park neighborhood of San Francisco, California. He has photographed for a wide range of clients including Williams-Sonoma, Kashi, Haagen Dazs, Driscoll's berries, Sunset Magazine, and Burger King. Here you will find a plethora of recipes, tips, and news from a professional food photographer. Enjoy!

All photography is exclusively done by Noel Barnhurst. You can email me

For those who are a fan of Sam’s Chowdermobile in the bay area, here’s the recipe for their famous lobster rolls!

SAM’S CHOWDERMOBILE LOBSTER ROLLS

INGREDIENTS

2 live lobsters, each 1 1/2 pounds

4 tablespoons butter, divided

4 brioche hot dog buns, sides trimmed

1/3 cup chopped celery

INSTRUCTIONS

1. Bring a large pot of water to a boil. Add lobsters, cover and cook for 12 minutes. Cool lobsters under cold running water. Remove all meat from lobsters. Chop meat into generous chunks.

2. Melt 1 tablespoon butter in large skillet over medium heat. Toast buns in the pan until sides are light brown. Remove buns from pan.

3. Add remaining 3 tablespoons butter, celery and lobster to the pan. Heat gently, stirring, until warmed through, 1 to 2 minutes. Be careful not to overcook the mixture or the lobster will lose its moisture. Divide mixture among buns.

7x7 recently posted an article about what to expect at the Ferry Plaza Farmers Market this month! Check out peas, potatoes, apricots, and more! 
The farmers market is open on Tuesday (10am-2pm), Thursday (10am-2pm), and Saturday (8am-2pm). Read more about the market here! For english pea recipe inspiration, click through to Williams-Sonoma recipe ideas here.
7x7 recently posted an article about what to expect at the Ferry Plaza Farmers Market this month! Check out peas, potatoes, apricots, and more! 
The farmers market is open on Tuesday (10am-2pm), Thursday (10am-2pm), and Saturday (8am-2pm). Read more about the market here! For english pea recipe inspiration, click through to Williams-Sonoma recipe ideas here.

7x7 recently posted an article about what to expect at the Ferry Plaza Farmers Market this month! Check out peas, potatoes, apricots, and more! 

The farmers market is open on Tuesday (10am-2pm), Thursday (10am-2pm), and Saturday (8am-2pm). Read more about the market here! For english pea recipe inspiration, click through to Williams-Sonoma recipe ideas here.

© Noel Barnhurst

How do you know what steak cut is right for you?

Two things to consider: grades and cuts. Grade is determined by the age of the animal and the marbling of the fat in the meat. In the US, grades are prime, choice, and select. Prime is at the top, select is at the bottom. Although marbled cuts do have more fat, they essentially also have more flavor than leaner cuts. Cuts can be broken down into three sections: rib, short loin, and sirloin. The least tender cut is the ribs, and the most tender cut is the tenderloin from the short loin cut. Chateaubriand, filet minon, and tournedos are all examples of tenderloin cut beef. Pictured above is a T-bone steak, also a cut from the short loin. 

Information courtesy of About