Michael Harlan Turkell's PLOG

metromix "Bastille Day on Smith Street"

2008-07-14T13:51:00.000-04:00

A photo gallery of "Bastille Day on Smith Street" for metromix New York.

CITY Magazine "Employees Only"

2008-07-09T17:05:00.001-04:00

With writer Erin Bremer, I got to photograph an 11 page spread for CITY Magazine on "family meal" at some of NYC's top restaurants, including, Per Se, Buddakan, Chanterelle, Centovini, Allen & Delancy, and Gramercy Tavern.

The full story (plus recipes) can be viewed online and downloaded as a PDF here:

CITY Magazine, Issue 57, "Employees Only"

EDIBLE BROOKLYN Summer 2008

2008-07-02T19:34:00.002-04:00

Shot the cover photo of the "Jessa-Molino" bike-mill at Hot Bread Kitchen for the cover of Edible Brooklyn Summer 2008, as well as a fantastic 4 page story. Other spreads include, Gabriel's Handmade (pates and charcuterie), The Oak "Farmacy", Hinsch's Confectionery (for a milkshake in Bay Ridge) with Anne Saxelby, The Jake Walk (wine bar on Smith St.), Fresh Fishermen in Sheepshead Bay, "The Brooklyn Fridge" with Kamara Thomas of the band Earl Greyhound, and the BACK OF THE HOUSE of The Queen's Hideaway.

SIXPOINT CRAFT ALES new website / "allies"

2008-06-26T10:22:00.000-04:00

I went on a tour of their brewery a few years ago, and have been good friends with them (and their beer) ever since. Proud to be a part of their "creative resurgence in craft beer" and new website, in which I have been named one of their "allies". Even more of an honor, Shane Welch, the brewmeister, named a beer after my cat. Masons Black Wheat, a schwarz-weisse beer, is only served on tap at Fette Sau (a great BBQ joint in Williamsburg, Brooklyn).

HAUTE LIFE PRESS: Myriad Restaurant Group Magazine

2008-06-24T16:40:00.002-04:00

Shot the cover and some inserts for the Myriad Restaurant Group's new magazine, published by Haute Life Press. It features such restaurants as Centrico, Mai House, Nobu, Nobu Next Door, Nobu Fifty Seven, and Tribeca Grill.

download PDF

SANTE Magazine "Working the Room" (Chef Gavin Kaysen)

2008-06-24T16:18:00.000-04:00

Chef Gavin Kaysen of Cafe Boulud (A 2007 Food & Wine Best New Chef, and 2008 James Beard Foundation Rising Chef of the Year) for SANTE Magazine's June 2008 issue.

25 Under 25 V2: Gallery Opening/Reception

2008-05-27T17:07:00.003-04:00

Thank you(s) to all that came out and made last week's book launch. Now onto the gallery show! 25 Under 25 V2

Thursday, May 29, 6–8 p.m.
Exhibition Opening, Reception
Gulf and Western Gallery
Tisch School of the Arts at NYU
721 Broadway
New York, New York 10003
http://photo.tisch.nyu.edu/page/gallery.html

(Runs until Friday June 27th)

Reception
Thursday, May 29, 10PM-12AM
Mansion
530 W 28th St, NY, NY
RSVP: powerHouse@mansionnewyork.com

25 Under 25 V2: Book Launch/Signing

2008-05-22T10:04:00.000-04:00

Today is the first of two events for
25 Under 25 V2. Hope you can make it. I know I'll be there.

Thursday, May 22, 6–8 p.m.
Book Launch and Signing
With a conversation between Sylvia Plachy and the 25 Under 25 Photographers
powerHouse Books
37 Main Street
Brooklyn, New York 11201
http://www.powerhousebooks.com/contact.php

NEXT WEEK:

Thursday, May 29, 6–8 p.m.
Exhibition Opening, Reception
Gulf and Western Gallery
Tisch School of the Arts at NYU
721 Broadway
New York, New York 10003
http://photo.tisch.nyu.edu/page/gallery.html

GOURMET May 2008 p.122

2008-05-02T12:20:00.000-04:00

My first photographs in GOURMET Magazine (on page 122 of the May 2008 issue), from an event at the Astor Center, hosted by Chef Michael Anthony of Gramercy Tavern.

The menu was too good not to share.

Celery Root and Mountain View Farms Bacon Custard with Sheldon Farms Adirondack Red Potatoes, Almonds and Paddlefish Roe

Mosaic of Mountain View Farms Chicken and Rutabaga, Chicken Liver Stuffed Prunes and Sheldon Farms Austrian Crescent Potato Salad

Mountain View Farms Cotechino with Pistachio, Sheldon Farms Adirondack Blue Potatoes and Cippolini Onions

Braised Manx Station Beef Shanks with Sheldon Farms La Ratte Potato Puree and Carrots

Consider Bardwell Farmstead Cheeses: Dorset Pawlet, Manchester, and Rupert

Smoked Milk Chocolate and Bacon Tarts, Creme Fraiche (by Pastry Chef Nancy Olson)

And a few extra photos from the night ...

EDIBLE BROOKLYN Spring 2008

2008-04-21T10:59:00.001-04:00

EDIBLE BROOKLYN Spring 2008 has sprung.

A tasting with Mast Brothers Chocolate, touring Moore Street Market, a ginseng soju-tini cocktail at Moim, Andrew Sarno on his tractor, A "Back of the House" look at Tanoreen in Bay Ridge (the best Middle Eastern food I've ever encountered), and a day with knifemaker Joel Bukiewicz of Cut Brooklyn.

Cover photo of Added Value Farm, Red Hook by Yue Qiu

The Art of Eating, no. 77 Spring 2008

2008-04-08T14:20:00.001-04:00

The back cover and a few images from a wonderful article entitled "New York: Variations on a Theme Restaurant" by Mitchell Davis for Ed Behr's The Art of Eating, no. 77 Spring 2008, covering Keith McNally's Balthazar and Morandi, both located in New York, NY.

"25 Under 25: Up-and-Coming American Photographers, Volume 2" Book Launch/Signing and Exhibition Opening/Reception

2008-03-31T10:35:00.003-04:00

"25 Under 25: Up-and-Coming American Photographers, Volume 2", the new volume of which I am honored to have been selected for, is coming out and there are events.

Thursday, May 22, 6–8 p.m.
Book Launch and Signing
With a conversation between Sylvia Plachy and the 25 Under 25 Photographers
powerHouse Books
37 Main Street
Brooklyn, New York 11201
http://www.powerhousebooks.com/contact.php

Thursday, May 29, 6–8 p.m.
Exhibition Opening, Reception
Gulf and Western Gallery
Tisch School of the Arts at NYU
721 Broadway
New York, New York 10003
http://photo.tisch.nyu.edu/page/gallery.html

The Photographers

Kathryn Parker Almanas
www.kathrynparkeralmanas.com

Kim Badawi
www.kimbadawi.com

Gina Brocker
www.ginabrockerphotography.com

Kitra Cahana
www.kitracahana.com

Rose Cromwell
www.rosecromwell.com

Cary Dolan
www.carydolan.com

Sean Donnelly
www.seandonnellyphotography.com

Nick Freeman
http://homepages.nyu.edu/~nmf227

Rick Gershon
www.rickgershon.com

Ami Howard
www.amihoward.com

Adam Kuehl
www.adamkuehl.com

Brian Lesteberg
www.brianlesteberg.com

Elizabeth Looke-Stewart
www.elizabethlookestewart.com

Futoshi Miyagi
www.fmiyagi.com

Greg Mrotek
www.gregmrotek.com

Eleanor G. Oakes
www.eleanoroakes.com

Ashley Poole
www.ashleypoole.net

Lissa Rivera
www.lissarivera.com

Elizabeth Claire Rose
www.eroseportfolio.com

Tamara Rosenblum
www.tamararosenblum.com

Irina Rozovsky
www.irinar.com

Will Steacy
www.willsteacy.com

Michael Harlan Turkell
www.harlanturk.com

Peter van Agtmael
www.petervanagtmael.com

Beatriz Wallace

ASTOR CENTER: Chef Chris Cosentino's "Head to Tail"

2008-03-13T18:51:00.001-04:00

ASTOR CENTER: Chef Chris Cosentino's "Head to Tail"

The Astor Center in NYC hosted Chef Chris Cosentino of Incanto, for his first ever east-coast "Head to Tail" dinner (on March 4th, 2008).

BITS & BOBBLES

Beef heart tartare puttanesca
Fritto of honeycomb Tripe with picholine olives and marjoram
Crostino of salt cured pork heart, eight minute farm egg
Porchetta di testa with radish and pecorino

SUPPER

Beef tendon & sweetbreads, with chile and mint
Turf and Surf: trotters and lobster with tarragon
Crudo of venison liver, with beets and juniper balsamic
Whole roasted spring lamb neck, with sheep's milk polenta and gremolata
Blood orange candied cockscombs, with bay leaf rice pudding

BROOKLYN BASED: Mast Brothers Chocolate

2008-03-13T18:05:00.000-04:00

A great discovery by Brooklyn Based, Mast Brothers Chocolate is bringing a "bean to bar" operation to Brooklyn. Their shop hopes to open this Summer in Williamsburg, and let me tell you, I tried their 81% fleur de sel, and I'll be there for some "chocolat glacé".

Michael Laiskonis: Notes from the Kitchen

2008-03-10T11:18:00.000-04:00

Le Bernardin, the fountainhead four-star seafood restaurant in New York City, headed by Chef Eric Ripert, who gets much of the acclaim, but the dessert accolades can be directed to Michael Laiskonis. I was lucky enough to spend the day in the pastry kitchen, and hope to return in the near future. Here's the "Mixed Media" post, which marks the beginning of our collaboration.

SANTE Magazine "Finding the Cure: In-House Charcuterie Programs"

2008-03-06T17:57:00.000-05:00

Two photographs from the March/April 2008 issue of for SANTE Magazine, about in-house charcuterie programs (Mario Batali's curing room at Otto, and Chef Chris Cosentino of Incanto, respectively).

BACK OF THE HOUSE at the French Culinary Institute

2008-02-22T09:55:00.001-05:00

If you happen to find yourself on tour, or taking a class at the French Culinary Institute (FCI) in New York City, you might notice that a selection of twelve 20x30 "Back of the House" photographs are hanging on the walls of their gallery space. The show will be up until mid-May 2008, thenceforth looking to be hung in a new location.

BROOKLYN BASED, Cocktail Club

2008-02-21T15:06:00.002-05:00

On Wednesday night, Feb. 27, from 630-830PM, have a drink at Huckleberry Bar in Williamsburg, and join Brooklyn Based, a "bleemail" which I'm contributing to, about all things Kings County. Pass it on, and support fellow Brooklynites, and join the "Cocktail Club"!

THE PHOTOGRAPHS NOT TAKEN

2008-01-23T11:01:00.000-05:00

THE PHOTOGRAPHS NOT TAKEN

Fellow "25 Under 25: Up-And-Coming American Photographers", Will Steacy, has put together a series of stories about the "The Photographs Not Taken", of which I am honored to have contributed. The full roster reads as follows: Paul D'Amato, Shane Lavalette, Dave Jordano, Brian Ulrich, Laura McPhee, Christian Patterson, Simon Roberts, Benjamin Donaldson, Michael Harlan Turkell, Matt Salacuse, Timothy Archibald, Amy Stein, Simon Roberts, Nina Berman, Grant Willing, Lisa Kereszi, Rachael Dunville, Todd Deutsch, Rian Dundon, John Movius, Alec Soth, Debbie Fleming Caffery, Elinor Carucci, Amy Elkins, Andrew Moore, Eirik Johnson, Peter Riesett, Misty Keasler, Chris Jordan.

Here's my entry:

Poilane bakery is fabled to produce the best bread in the world. It’s most recognized for its “miche”, a two-kilogram sourdough round, made simply of flour, water, and salt. In planning a food-centric trip to Paris, I inquired if I could spend some time at Poilane, photographing its daily operations, and specifically, its subterranean wood-fired oven.

The storefront is antiquated yet authentic, a stark contrast to much of the 6th arrondisment, the shopping district highlighted by high fashion and where the bakery is located. When I opened the door, I breathed in a poignant waft of history. The all-female staff, clad in the same grey linen that lines most Parisian breadbaskets, noticed the camera around my neck and, as they do with all tourists, offered me a sample of their sables (golden, crisp cookies). Rather than explaining that I was there to photograph, I politely placed a sample on my tongue and felt its sweet, buttery grit melt into an epiphany. The apparition of Poilane’s tradition was embedded in its every morsel.

Genevieve Briere, the executive assistant to the shop’s owners, soon came out to meet me. By then I must have had half a dozen sables. She led me through the front office, which was decorated with royal, baroque-style still life paintings of bread, and then down a short hallway to spiraling stone stairs. I descended, every step revealing the natural stone walls of a space no larger than the petit cafe where I had sipped my café crème earlier that morning. It smelled alive, literally, with fermenting bread starters scenting the air.

I was introduced to the baker, a young Parisian in his mid-twenties, sculpted like an Olympian, with a bohemian casualness. He did not speak English, and I knew no French. Even his name eluded me as Genevieve said goodbye and made her climb back up the stairs. He began to work and I pointed my lens towards him, hiding behind my camera to avoid our language barrier. His face, dusted with flour, made his skin look porcelain soft. He strafed over to a wooden table and lifted a damp towel, to unveil six round boules rising in baskets.

Beads of sweat trickled from my neck to my ankles, soaking into my socks. It was easily over 100 degree Fahrenheit. The baker began loading arm-length pieces of split wood into a lower compartment of the oven to kindle the fire.

A fog had formed on my lens, blurring my vision. This didn’t matter much in retrospect, because sometime between the first spark and the last finished miche, I had unwittingly only taken a handful of photographs. I was awestruck by bread.

There were large metal tools being used to maneuver the chimney, which spit roaring flames, in order to bring the stonewalls of the oven to temperature (somewhere between 500F – 900F). This process took half and hour.

When the oven was ready, the baker cut a script “P” fancifully into each loaf with an X-acto knife, a few seconds before plunging the loaves into the heat.

Hot plate of sables came sizzling out of the oven, and with a tempered hand, the baker handed one to me. It seared my fingertips, but like all food that’s too hot to touch I threw it in my mouth. I let out a wordless whisper, a cathartic exhale.

EDIBLE BROOKLYN Winter 2008

2008-01-22T10:50:00.000-05:00

EDIBLE BROOKLYN Winter 2008 is out! A whole pig in the table of contents, the "Back of the House" series on Palo Santo in Park Slope, a "best breakfast sandwich" roundup, which includes Defonte's, Egg, Roebling Tea Room, and Uncle Paulie's, with a slice of Pies N Thighs key lime pie to boot!

Cover photo of Mayor Marty Markowitz by Seth Kushner

SANTE Magazine

2008-01-07T13:32:00.000-05:00

Sept 2007 "Managing the Empire", maximizing profits with Danny Meyer, president of Union Square Hospitality Group.

Oct 2007 "From the Danube to Downtown", Chef Kurt Gutenbrunner of Austrian restaurant Wallsé in New York.

A few recent articles I've photographed for SANTE Magazine, supplying "knowledge for restaurant & hospitality professionals".

meatpaper Issue 2

2008-01-04T16:14:00.000-05:00

All -Vores (i.e. carnivore, herbivore, localvore), should "meat" the new magazine in food culture. meatpaper feeds us with literary brawn and sustenance that roughage can't provide.

I photographed for the "Hang Your Hams: New York chefs take the air cure" piece in Issue 2, written by Traci Vogel.

New Amsterdam Public: 2008 Calendar

2008-01-02T14:56:00.000-05:00

I not only support the notion of the New Amsterdam Public year-round market, but my "back of the house" work is represented in their calendar 3 months out of the year!

JOIN*CONTRIBUTE to make this an all-annual reality!

BROOKLYN BASED

2007-12-18T12:38:00.001-05:00

Photo: Diner Steak, excerpt from "Going Whole Hog"

Contributing to Brooklyn Based, a newsletter for all things Kings County. Pass it on, and support fellow Brooklynites.

* OPENING RECEPTION * Altered Esthetics: "All American X-Mas and Holiday Artists' Bazaar"

2007-12-04T11:08:00.000-05:00

PHOTO: Michael Harlan Turkell / HARLANTURK.COM

Altered Esthetics Gallery: "All American X-Mas and First Annual Holiday Artists' Bazaar", running from Dec 6 - 22, 2007, in Minneapolis, Minnesota.

*** OPENING RECEPTION ***

Friday Dec 7th, from 7PM-9PM!
1224 Quincy St. NE
Minneapolis, MN 55413
612.378.8888
contact@alteredesthetics.org

Hours:
Tues - Thurs 1PM - 7PM
Saturdays 1PM - 5PM