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

Frogmore Stew


Frogmore Stew is a delicious South Carolina tradition that, despite its name, does not include frogs. The stew, also known as Beaufort Stew, actually contains boiled shrimp, sausage, corn, and potatoes. Legend has it that a shrimper in Frogmore, near Beaufort in South Carolina, could not decide what to cook for dinner and eventually decided to boil all of the available ingredients he had in his kitchen together. Of course, there are alternate origin stories, but irregardless- Frogmore Stew is a great excuse to gather with friends and family!



Check out a recipe for Frogmore Stew from Cooks.com



  • About 6 cups vegetable oil for frying
  • 2 russet (baking) potatoes (1 1/2 pounds total)


  • a deep-fat thermometer
  • an adjustable-blade slicer fitted with 1/8-inch julienne blade


Heat 2 inches oil to 375°F in a wide 5- to 7-quart heavy pot (at least 4 inches deep) over medium heat.

Meanwhile, peel potatoes and cut lengthwise with slicer to make 1/8-inch-thick julienne strips.

Fry potatoes in 5 or 6 small batches, stirring, until golden brown, about 2 minutes per batch. (Return oil to 375°F between batches.)Drain potatoes on paper towels and season with salt. 

Recipe courtesy of Epicurious

© Noel Barnhurst

Potato Bacon Pizza

It’s a cold week in San Francisco, so it’s time to break out those warm comforting recipes. After a coming home from a cold commute from work, the last thing on your mind is eating healthy- you deserve a break. This pizza recipe includes two classic comfort foods: potatoes and bacon.

6 Ounces Fingerling Potatoes (see Note)
3 teaspoons finely chopped fresh thyme
2 tablespoons minced red onion
6 slices smoked bacon, cooked crisp, drained, and chopped
1/4 cup finely grated asiago cheese
1/4 cup finely grated parmesan cheese
1/2 pound (8 ounces) phyllo dough, thawed
1/2 cup (1 stick) unsalted butter, melted
Freshly ground black pepper


Put the potatoes in a small saucepan, cover with water and add a little salt. Bring to a boil and cook until fork-tender. Drain, cool, and cut into 1/4-inch-thick slices. Set aside. Put the thyme, onions, bacon, and cheeses in separate small bowls and set aside.
Unwrap and unroll the thawed phyllo dough, placing the stack on a work surface. Put a 6-inch plate on top of the phyllo and cut around the plate and through the stack of dough with a small sharp paring knife. Continue cutting until all the dough is cut into circles. Discard the scrap dough and stack all the circles together. Lay a lightly dampened clean kitchen cloth over the top to keep the dough moist.

Preheat the oven to 400°F and line two baking sheets with parchment paper or nonstick baking mats. Place three phyllo circles on each prepared baking sheet.

Lightly brush all six circles with melted butter. Place another circle of dough on top of each of the first circles and brush again with melted butter. Continue until all six pizza circles are stacked with six layers of phyllo and butter. Put three to four slices of potato on top of each pizza stack. Sprinkle thyme, onions, and bacon over the potato slices, and top lightly with the two cheeses. Season to taste with pepper. Bake until medium golden brown, making sure the centers and bottoms of each crust are also golden brown, 12 to 15 minutes. Transfer to a cutting board and cut each pizza into 4 wedges using a sharp chefs knife or pizza wheel. Serve immediately. Serves 6.

Recipe courtesy of Savory Baking by Mary Cech