Ed Lefkowicz photography

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  • New York, NY - 3 June 2016. Chef David Bouley, right, talking to chef Kamiya, the personal chef of the Reiichiro Takahashi, the Japanese Ambassador, after a ceremony awarding Bouley the title Japanese Cuisine Goodwill Ambassador for his work in bringing Japanese cuisine to the U.S. Bouley later invited Kamiya to visit at brushstroke, Bouley's Japanese restaurant in New York.
    EJL-160603-1209.jpg
  • New York, NY - 3 June 2016. Chef David Bouley (left) inviting chef Kamiya (right), the personal chef of the Reiichiro Takahashi (center), the Japanese Ambassador, to visit him at brushstroke, Bouley's Japanese restaurant in New York. The invitation came at a reception following  a ceremony awarding Bouley the title Japanese Cuisine Goodwill Ambassador for his work in bringing Japanese cuisine to the U.S.
    EJL-160603-1224.jpg
  • New York, NY - 3 June 2016. Chef David Bouley and Saori Kawano after a ceremony awarding Bouley the title Japanese Cuisine Goodwill Ambassador for his work in bringing Japanese cuisine to the U.S. Kawano is co-author, with Don Gabor, of "Chef's Choice: 22 culinary masters tell how Japanese food culture influenced their careers and cuisine."
    EJL-160603-1255.jpg
  • New York, NY - 3 June 2016. Saori Kawano (right) in conversation after a ceremony awarding Bouley the title Japanese Cuisine Goodwill Ambassador for his work in bringing Japanese cuisine to the U.S. Kawano is co-author, with Don Gabor, of "Chef's Choice: 22 culinary masters tell how Japanese food culture influenced their careers and cuisine."
    EJL-160603-1288.jpg
  • Handmade chef's knives by Michael Zieba at BklynDesigns, part of NYCxDesign, a week-long design festival in New York City. Zieba makes most of his knives to order.
    Bklyn-Designs-2015--1015.jpg
  • Astoria, NY - 8 December 2016. Chef Bo O'Connor of The Pomeroy.
    EJL-161208-1033.jpg
  • Scandinavia House's restaurant, Smörgås Chef.
    EJL-171026-1075.jpg
  • Flushing, NY - February 25, 2017. Coleslaw with crispy carrots and potato foam by Casa del Chef of Woodaide, Queens, at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1001.jpg
  • EJL-160620-1512.jpg
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  • EJL-160620-1459.jpg
  • EJL-160620-1151.jpg
  • Surbhi Sahni, owner and execitive chef of BiterSeet NYC and pastry chef at Tulsi, with pulled goat leg, garam masala, ginger, green chilis, and cilantro and cashew yogurt pesto.
    EJL-120429-1045.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1086.jpg
  • Weeds and seeds: nettle and ramp pesto, focaccia, resh ricotta and pumpkin seeds by Elizabeth Shula, owner and executive chef at Saltie.
    EJL-120429-1155.jpg
  • Luisa Shafi, chef and author of "Lucid Food."
    EJL-120429-1076.jpg
  • Chef Richard Kuo of Pearl & Ash overseeing orders as they come to the pass-through from the kitchen.
    EJL-130430-2221.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1098.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1051.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1037.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1001.jpg
  • Watermelon taco sandwiches with epazote chili pesto, queso fresco and parsley oil drizzle by Deepak Bellaney, executive chef at Akbar Indian Restaurant.
    EJL-120429-1150.jpg
  • Mia-Lara Tisdale, amateur chef, with watercress, pistachio, parmesan pesto and cheesy pastry.
    EJL-120429-1122.jpg
  • Deepak Bellaney, executive chef at Akbar Indian Restaurant.
    EJL-120429-1081.jpg
  • Luisa Shafi, chef and author of Lucid Food, preparing mint and rosepetal pesto with honeyed goat cheese and rosepetal shortbread.
    EJL-120429-1029.jpg
  • Dessert chef Johnny Iuzzini feeds a freind a sample of rhubarb "spaghetti."
    EJL-120329-1156.jpg
  • Wolfgang Puck, on the left, and Dean Fearing. Puck expanded the palate of Los Angelenos and became a chef to Hollywood's stars; Fearing brought Southwest American cooking to the level of fine dining.
    EJL-120329-1007.jpg
  • Chef Richard Kuo of Pearl & Ash overseeing orders as they come to the pass-through from the kitchen.
    EJL-130430-2240.jpg
  • Chef Richard Kuo of Pearl & Ash overseeing orders as they come to the pass-through from the kitchen.
    EJL-130430-2162.jpg
  • Chef Richard Kuo of Pearl & Ash overseeing orders as they come to the pass-through from the kitchen.
    EJL-130430-2155.jpg
  • Chef Richard Kuo of Pearl & Ash overseeing orders as they come to the pass-through from the kitchen.
    EJL-130430-2272-Edit.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1173.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1146.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1077.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1042.jpg
  • Elizabeth Shula, owner and executive chef at Saltie.
    EJL-120429-1085.jpg
  • Deepak Bellaney, executive chef at Akbar Indian Restaurant, with watermelon taco sandwiches with epazote chili pesto, queso fresco and parsley oil drizzle.
    EJL-120429-1066.jpg
  • Award-winning dessert chef Johnny Iuzzini oversees his kitchen staff. Iuzzini is the author of the book "Dessert Fourplay."
    EJL-120329-1164.jpg
  • Award-winning dessert chef Johnny Iuzzini oversees his kitchen staff. Iuzzini is the author of the book "Dessert Fourplay."
    EJL-120329-1164.jpg
  • A chef watches over a hot rhubarb and carrageen gel being pumped through an ice bath to emerge as rhubarb "spaghetti."
    EJL-120329-1136.jpg
  • Chefs plating in the kitchen of Pearl & Ash.
    EJL-130430-2198.jpg
  • The dining room of Pearl & Ash seen from the street at night.
    EJL-130430-2415.jpg
  • Fernet-branca ice cream sandwich
    EJL-130430-2121.jpg
  • Fernet-branca ice cream sandwich
    EJL-130430-2117.jpg
  • cod, white beans, black olives, tomato
    EJL-130430-2101.jpg
  • Octopus, sunflower seed, shiso.
    EJL-130430-2090.jpg
  • Bar, Pearl & Ash.
    EJL-130430-2044.jpg
  • Dining room, Pearl & Ash.
    EJL-130430-2041.jpg
  • Nearly under the BQE, Xixa has no outside signage.
    EJL-130330-1338.jpg
  • Nearly under the BQE, Xixa has no outside signage.
    EJL-130330-1325.jpg
  • A banquette in the back of the restaurant allows seating flexibility for groups.
    EJL-130330-1303.jpg
  • A banquette in the back of the restaurant allows seating flexibility for groups.
    EJL-130330-1298.jpg
  • One long communal table is oppposite the bar.
    EJL-130330-1272.jpg
  • One long communal table is oppposite the bar.
    EJL-130330-1260.jpg
  • The bar at Xixa.
    EJL-130330-1232.jpg
  • Duck-fat-washed mescal with crispy duck skin and blood oranges.
    EJL-130330-1221.jpg
  • Thai esquites.
    EJL-130330-1214.jpg
  • Thai esquites.
    EJL-130330-1191.jpg
  • A judge of the psto competition taking notes.
    EJL-120429-1229.jpg
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  • Cathy Erway, blogger of "Not Eating Out in NY" and author of "The Art of Eating In," serving shiso mint pesto with soba noodles.
    EJL-120429-1037.jpg
  • Jasper White with his award as a Pioneer of American Cuisine.
    EJL-120329-1117.jpg
  • The panel, from left to right, Paul Prudhomme, Jasper White, Wolfgang Puck, Dean Fearing and Larry Forgione.
    EJL-120329-1105.jpg
  • The dining room of Pearl & Ash seen from the street at night.
    EJL-130430-2428.jpg
  • The dining room of Pearl & Ash seen from the street at night.
    EJL-130430-2421.jpg
  • Patrons at the door of Pearl & Ash.
    EJL-130430-2412.jpg
  • Patrons at the door of Pearl & Ash.
    EJL-130430-2410.jpg
  • Wine director Richard Cappiello deccants a bottle of wine.
    EJL-130430-2378.jpg
  • Wine director Richard Cappiello, in the plaid shirt, discussing the wine with a table of diners.
    EJL-130430-2360.jpg
  • Wine director Richard Cappiello checks the wine at a table of diners.
    EJL-130430-2347.jpg
  • Wine Director Patrick Cappiello, in the plaid shirt, pouring for a customer.
    EJL-130430-2332.jpg
  • Wine Director Patrick Cappiello.
    EJL-130430-2307.jpg
  • Patrons in the dining room, Pearl & Ash.
    EJL-130430-2136.jpg
  • Patrons in the dining room, Pearl & Ash.
    EJL-130430-2132.jpg
  • Fernet-branca ice cream sandwich
    EJL-130430-2107.jpg
  • Octopus, sunflower seed, shiso.
    EJL-130430-2095.jpg
  • Shrimp (ama-ebi), smoked lime yogurt, radish, bee pollen.
    EJL-130430-2068.jpg
  • Long beans with chili and uni.
    EJL-130430-2063.jpg
  • Long beans with chili and uni.
    EJL-130430-2059.jpg
  • Skirt steak with onions and sea beans.
    EJL-130430-2055.jpg
  • Skirt steak with onions and sea beans.
    EJL-130430-2052.jpg
  • Bar, Pearl & Ash.
    EJL-130430-2046.jpg
  • The bar at Pearl & Ash.
    EJL-130430-2009.jpg
  • The bar at Pearl & Ash.
    EJL-130430-2004.jpg
  • Wine Director Patrick Cappiello.
    EJL-130430-2311-Edit.jpg
  • Nearly under the BQE, Xixa has no outside signage.
    EJL-130330-1348.jpg
  • Co-owner Heather Heuser in the bar area.
    EJL-130330-1314.jpg
  • Co-owner Heather Heuser in the bar area.
    EJL-130330-1312.jpg
  • One long communal table is oppposite the bar.
    EJL-130330-1306.jpg
  • Several tables for two are near the bar.
    EJL-130330-1293.jpg
  • Seating includes several booths.
    EJL-130330-1288.jpg
  • Several tables for two are near the bar.
    EJL-130330-1279.jpg
  • The bar at Xixa.
    EJL-130330-1257.jpg
  • One long communal table is oppposite the bar.
    EJL-130330-1235.jpg
  • Duck-fat-washed mescal with crispy duck skin and blood oranges.
    EJL-130330-1217.jpg
  • Thai esquites.
    EJL-130330-1215.jpg
  • Grilled carrots ?elote,? honey butter, lime crema, coriander, feta
    EJL-130330-1211.jpg
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