Just got the latest issue of
Cooking Wild magazine. Earlier this year I worked on the article with C.I.A. (Culinary Institute of America) graduate Matt Cosenzo. Matt and I worked together at The Fly Hatch in Shrewsbury. Matt prepared an awesome dish for me to shoot (and then eat) , Crispy morel mushroom polenta, with sauteed trout and dandelion greens.
The article is over a few pages. I liked the lead image, but thought it would have looked better as a double truck (two-page) spread with some type around it. The 3/4 angler with all that dead space just looks awkward. The original image of the Lackawanna brown trout is below.
