Food Photography

Hold Fast Dining Re-opens!

March 24, 2015

Last month I had the privilege of photographing chefs  William Preisch and Joel Stocks of HoldFast Dining at their new location in the front room of the Urban Winery Fausse Piste.  They are a remarkable duo creating meals that are both beautiful and delicious. Typically they serve 9 courses that are carefully paired with wine, which I found the 2 times I have had the opportunity to dine with them to be outstanding. It was a food photographer’s dream! Not surprising Hold Fast Dining was chosen as the Oregonian’s restaurant of the year for 2014. The courses that I photographed and yes I did get to consume them, included razor clams, squid, sturgeon, my favorite: foie gras, pork coppa, and 4 desserts! As you may have already assumed, I would highly recommend making a reservation to this innovative restaurant. 





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Squid Hold Fast DiningChefs William Preisch and Joel Stocks of Holdfast Dining in Port

Dinner Preparation at Holdfast Dining by chefs William Preisch and JoelsStocks of HoldFast Dining

Food preparation by chefs William Preisch and Joel Stocks of Holdfast Dining in their new location

HoldFast Dining's Pork Coppa with mustard and brussel Sprouts

Squid, leeks and hearts of palms prepared at HoldFast Dining

Squid, leeks and hearts of palms prepared at HoldFast Dining photographed by Kathryn Elsesser Photography

Sturgeon, black olive and sun choke prepared by Chefs William Preisch and Joel Stocks of Hold Fast Dining

Sturgeon, black olive and sun choke prepared by Chefs William Preisch and Joel Stocks of Hold Fast Dining

Razor Clam, cauliflower and dill prepared by chefs William Preisch and Joel Stocks of HoldFast Dining in SE Portland

Razor Clam, cauliflower and dill prepared by chefs William Preisch and Joel Stocks of HoldFast Dining in SE Portland

Chocolate dessert at Holdfast Dining

Chocolate dessert at HoldFast Dining

Homemade candies, the final course at Hold Fast Dining

Homemade candies, the final course at Hold Fast Dining

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