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  • Participants help themselves to avant-garde cuisine during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13601.JPG
  • Participants help themselves to avant-garde cuisine during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13597.JPG
  • Participants help themselves to avant-garde cuisine during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13598.JPG
  • Participants help themselves to avant-garde cuisine during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13595.JPG
  • Participants help themselves to avant-garde cuisine during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13591.JPG
  • Participants help themselves to avant-garde cuisine during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13590.JPG
  • Participants help themselves to avant-garde cuisine during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13589.JPG
  • Participants help themselves to avant-garde cuisine during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13588.JPG
  • Participants help themselves to avant-garde cuisine during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13596.JPG
  • A Mexican butcher chops up freshly barbecued pork carnitas in the town known as the Carnitas Capital of México in Quiroga, Michoacan, Mexico.
    Carnitas Capital_524746.JPG
  • A Mexican butcher chops up freshly barbecued pork carnitas in the town known as the Carnitas Capital of México in Quiroga, Michoacan, Mexico.
    Carnitas Capital_524747.JPG
  • A shop stall at the 20 November Market selling mole sauces in Oaxaca, Mexico.
    Oaxaca_Mexico_21339.JPG
  • Fresh chocolate paste come out of a grinding and mixing machine in Oaxaca, Mexico.
    Oaxaca_Mexico_21338.JPG
  • Workers use grinding and mixing machines used to mix chocolate and spices into mole in Oaxaca, Mexico.
    Oaxaca_Mexico_21337.JPG
  • Roasted cocoa beans used in chocolate and the Mexican sauce mole at a shop in Oaxaca, Mexico.
    Oaxaca_Mexico_21335.JPG
  • A worker clean off the spent blue agave hearts outside an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21313.JPG
  • A pile of fresh blue agave hearts outside an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21312.JPG
  • A pile of fresh blue agave hearts waits to be roasted in a fire pit at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and the fermenting the liquid.
    Mezcal_Distillery_21308.JPG
  • A pile of fresh blue agave hearts waits to be roasted in a fire pit at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and the fermenting the liquid.
    Mezcal_Distillery_21307.JPG
  • A worker chops roasted blue agave hearts with a machete at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21306.JPG
  • A worker chops roasted blue agave hearts with a machete at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21305.JPG
  • A worker holds a machete as he chops roasted blue agave hearts at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21304.JPG
  • A worker chops roasted blue agave hearts with a machete at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21302.JPG
  • A worker chops roasted blue agave hearts before crushing into mash in a mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21300.JPG
  • A worker chops roasted blue agave hearts before crushing into mash in a mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21299.JPG
  • A worker chops roasted blue agave hearts before crushing into mash in a mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21297.JPG
  • A pile of roasted blue agave covered with natural fungus waits to be added to the mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and the fermenting the liquid.
    Mezcal_Distillery_21294.JPG
  • A worker chops roasted blue agave hearts before crushing into mash in a mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21293.JPG
  • A worker chops roasted blue agave hearts with a machete at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21291.JPG
  • A worker chops roasted blue agave hearts with a machete at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21290.JPG
  • A worker chops roasted blue agave hearts before crushing into mash in a mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21289.JPG
  • A worker chops roasted blue agave hearts before crushing into mash in a mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21288.JPG
  • A worker rests at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21287.JPG
  • A worker rests at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21286.JPG
  • A worker rests at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21284.JPG
  • A worker rests at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21283.JPG
  • A worker rests at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21282.JPG
  • A worker rests at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21281.JPG
  • A horse works pulling a mill stone to crush roasted blue agave mash at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21280.JPG
  • A worker fills wooden barrels with roasted blue agave mash at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21277.JPG
  • A worker fills wooden barrels with roasted blue agave mash at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21276.JPG
  • A worker rotates piles of roasted blue agave mash in the mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21275.JPG
  • A worker rotates piles of roasted blue agave mash in the mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21274.JPG
  • A horse used to pull the mill stone to grind agave at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21273.JPG
  • A horse used to pull the mill stone to grind agave at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21272.JPG
  • A horse used to pull the mill stone to grind agave at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21271.JPG
  • A stone roasting pit where blue agave hearts are roasted to release their juice at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21270.JPG
  • A worker rests after piling roasted blue agave hearts in the mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21268.JPG
  • A worker rests after piling roasted blue agave hearts in the mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21266.JPG
  • A worker piles roasted blue agave hearts in the mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21265.JPG
  • A worker piles roasted blue agave hearts in the mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21264.JPG
  • A worker piles roasted blue agave hearts in the mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21263.JPG
  • Wooden barrels filled with agave mash an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave hearts, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21261.JPG
  • Wooden barrels filled with agave mash an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave hearts, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21260.JPG
  • A machete used to chop blue agave hearts sits on top a barrel of agave mash at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave hearts, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21258.JPG
  • A pile of freshly cut blue agave hearts at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave hearts, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21256.JPG
  • A copper still converts agave mash into alcohol at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and the fermenting the liquid.
    Mezcal_Distillery_21254.JPG
  • Mole Negro in Oaxaca, Mexico.
    Oaxaca_Mexico_1004.JPG
  • Irish Chef J P McMahon, right, and Brandon Baltzley prepare BBQ pig during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13613.JPG
  • BBQ Pit Master Rodney Scott during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13611.JPG
  • BBQ Pit Master Rodney Scott during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13610.JPG
  • Chef Enrique Olvera during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13608.JPG
  • BBQ Pit Master Rodney Scott during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13607.JPG
  • Chef Nick Liu from team Canada prepares BBQ salmon during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13604.JPG
  • Chef Michael Lata during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13603.JPG
  • Chef Michael Lata during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13602.JPG
  • Bowen's Island Restaurant October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13599.JPG
  • Chef Brandon Baltzley during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13594.JPG
  • Chefs from Carters's Kitchen prepare oysters during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13592.JPG
  • Lowcountry fresh oysters during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13587.JPG
  • Chef Alejandro Ruiz of Casa Oaxaca prepares a meal during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13585.JPG
  • A Mexican butcher chops up freshly barbecued pork carnitas in the town known as the Carnitas Capital of México in Quiroga, Michoacan, Mexico.
    Carnitas Capital_524748.JPG
  • Roasted cocoa beans used in chocolate and the Mexican sauce mole at a shop in Oaxaca, Mexico.
    Oaxaca_Mexico_21336.JPG
  • Workers use grinding and mixing machines used to mix chocolate and spices into mole in Oaxaca, Mexico.
    Oaxaca_Mexico_21343.JPG
  • A pile of fresh blue agave hearts outside the Don Lucio artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21311.JPG
  • A close up of a fresh blue agave heart at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21310.JPG
  • A pile of fresh blue agave hearts waits to be roasted in a fire pit at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21309.JPG
  • A worker holds a machete as he chops roasted blue agave hearts at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21303.JPG
  • A worker chops roasted blue agave hearts before crushing into mash in a mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21301.JPG
  • A worker chops roasted blue agave hearts before crushing into mash in a mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21298.JPG
  • A worker chops roasted blue agave hearts before crushing into mash in a mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21296.JPG
  • A worker chops roasted blue agave hearts before crushing into mash in a mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21295.JPG
  • A worker chops roasted blue agave hearts before crushing into mash in a mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21292.JPG
  • A worker rests at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21285.JPG
  • A worker fills wooden barrels with roasted blue agave mash at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21279.JPG
  • A worker fills wooden barrels with roasted blue agave mash at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21278.JPG
  • A stone roasting pit where blue agave hearts are roasted to release their juice at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21269.JPG
  • A worker rests after piling roasted blue agave hearts in the mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21267.JPG
  • A worker piles roasted blue agave hearts in the mill at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21262.JPG
  • Wooden vats filled with agave mash an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave hearts, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21259.JPG
  • A pile of freshly cut blue agave hearts at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave hearts, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21257.JPG
  • A pile of freshly cut blue agave hearts at an artisanal Mezcal distillery November 5, 2014 in Matatlan, Mexico. Making Mezcal involves roasting the blue agave hearts, crushing it and then fermenting the liquid.
    Mezcal_Distillery_21255.JPG
  • Irish Chef J P McMahon, left, prepares BBQ pig during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13612.JPG
  • Fresh lowcountry oysters during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13609.JPG
  • Charleston Chef Sean Brock, right, talks with Finnish chef Sasu Laukkonen during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13606.JPG
  • Charleston Chef Fran Lee during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13605.JPG
  • A country band plays music during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13600.JPG
  • Chef Alejandro Ruiz of Casa Oaxaca prepares a meal during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13586.JPG
  • Chef Alejandro Ruiz of Casa Oaxaca prepares a meal during Cook it Raw outdoor BBQ event on Bowen's Island October 26, 2013 in Charleston, SC.
    Cook_It_Raw_13584.JPG
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