Examples of styling and photography for Instagram.
Clavel: Spring 2018
Grand Cru: Winter/Spring 2018
Dylan's Oyster Cellar: Fall 2017
Cocktails: Viv Llicata
Floral styling: Sara Ruberto
Props+ drink styling: Rosemary Liss
Photography: Lane Harlan
Santa Sandia
Niebla Japonesa
el presidente payaso
Tejedora
Seuno y presentimento
Flor Mojada
White Russian
house made kahlua and oat milk
Grand Cru
Fluke Crudo
white soy, lemon, EVOO
Grand Cru
Butter Lettuces
buttermilk, Stilton, radish, hazelnut
Grand Cru
2015 Tendu
Grand Cru
Scallops on Toast
snail butter
Kale Salad
farro, apples, radish, honey
Dylan’s Oyster Cellar
Seasonal Content
Dylan’s Oyster Cellar
Farro Salad Ingredients
Dylan’s Oyster Cellar
Seasonal Content
Mildred’s Lane: Digestion Choreographer (2018)
The Fumbally Stables: Fermentation Artist in Residence (2018)
The Nordic Food Lab: Intern and resident artist (2015)
Beach Lake, Pennsylvania / July 2017
Sweating eggplant
Bottling rhubarb kombucha
Making tisanes.
Spring roll mise.
The library.
Fire cooking.
Plant based meal to accompany The Arlington Heights Suite is a series of collages by artist Pablo Helguera.
Dublin, Ireland / October 2017
The Fumbally’s bread station.
Fermentation 101 workshop for parent and child.
Studio view.
Farm dinner in collaboration with the National College of Art and Design.
Kitchen at Moy Hill Farm in County Claire.
Sourdough workshop with Sceal Bakery.
Copenhagen, Summer 2015
Fermented vegetable paper mobile
c/o Chris Tonnesen
Seared duck heart, rhubarb, coal oil and kombucha mother.
Dehydrated kombucha mother
c/o Chris Tonnesen
Oyster infused kombucha mother.
Kham yeast over spring asparagus.
Cucumber dumplings with kombucha mother, caraway and olive oil.
Dehydrated kombucha mother
c/o Chris Tonnesen
Ombré of kombucha mothers.
Meals at home or meals in friend's homes or meals that feel like home
Braunschweiger
Alaskan salmon bone in.
Salmon crudo, dashi, popped quinoa
Morning porridge
Eggs, rice, umeboshi, kelp and pink peppercorn
Soft scrambles at Jane’s
Japanse sardines and spicy mustard
Deviled egg, caviar, chives
Salmon bowl with a spectrum of krauts and pickles
Avocado toast with spectrum of krauts and pickles
Six minute eggs with fish and mustard
One egg, chana masala and veg
Examples of food and prop styling for commercial projects:
TB&C
Cat Eye Productions
Sophomore Coffee
Agency: TB&C
Food Styling: Debbie Wahl
Props Styling: Rosemary Liss
Client: Oglivy
Producer: Rachel Holmes (Cat Eye)
Props/food styling: Rosemary Liss
Shot and styled by Rosemary Liss
Everlane Shoe Park for Laila Gohar
Rouge Rouge for Laila Gohar
Full Key with Bottle of Bread
Time Stamp for Matt Papich and Lucia Maher-Tatar
Red Meal for Bad Taste
Avante Brunch for Larder Baltimore
Set Design of Shoe Park: Robert Storey
Food Design: Laila Gohar
Fermentation: Rosemary Liss
Food Design: Laila Gohar
Pastry: Lexie Smith
Food Assitant: Rosemary Liss
Event Assitant: Malena Burman
Will Mester
Rosemary Liss
Assistant to:
Matt Papich
Lucia Maher-Tatar
Assistant to:
Bad Taste
Assistant to:
Larder Baltimore
Helena del Pasco
December 2017
Yes Folk espresso tonic at Superior Merchandise Company
August 2017
Tuna tostada from Contramar
October 2017
Sourdough workshop with Scéal Bakery
Earthship in Co. Claire
Boa buns at the Fumbally
Meet Me in the Morning foraged flight
Anchovies, raw stracciatella, sumac at Assasination Custard
October 2016
Fermentation lab at El Celler de Can Roca
October 2016
Charcuterie in Aix-en-Provence
October 2016
Solaris grapes from Kukkula Hill
July 2016
Miso porridge, last night's salmon, poached egg, nori, turmeric kraut
November 2015
Kathe and her sourdough
July 2015
Bornholm