Food 
-
-
sketches from chefs of plates
-
-
Helpful tips...
Use the LEFT / RIGHT keys to navigate the Darkroom
Use the UP key to show captions
Use the DOWN key to hide captions
Use the ESC key to close Darkroom
Use the LEFT / RIGHT keys to navigate the Darkroom
Use the UP key to show captions
Use the DOWN key to hide captions
Use the ESC key to close Darkroom
sketches from chefs of plates
A comparison in size of a cultivated strawberry with wild strawberries.
Christine Burns Rudalevige scoops homemade strawberry sorbet into crepe cones.
Christine Burns Rudalevige draws a scoop of strawberry sorbet.
Christine Burns Rudalevige adds strawberry hulls to boiling water with honey to create a flavorful syrup base for the sorbet.
Strawberries, honey and vodka (not shown) comprise the main ingredients for strawberry sorbet.
