Ed Lefkowicz photography

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  • Flushng, NY - February 25, 2017. Huge Dufour from M Wells Steakhouse in Long Island City, Queens, cooking blood sausage at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1192.jpg
  • Flushing, NY - February 25, 2017. Huge Dufour from M Wells Steakhouse in Long Island City, Queens, cooking blood sausage at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1189.jpg
  • Flushing, NY - February 25, 2017. Huge Dufour from M Wells Steakhouse in Long Island City, Queens, cooking blood sausage at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1183.jpg
  • Flushing, NY - February 25, 2017. Huge Dufour from M Wells Steakhouse in Long Island City, Queens, cooking blood sausage at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1173.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
  • Flushing, NY - February 25, 2017. Lonza, a dry-cured pork with juniper, by Ends Meat, a whole-animal salumeria in Brooklyn, NY, at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1018.jpg
  • Flushing, NY - February 25, 2017. Some of the panel of judges at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1275.jpg
  • Flushing, NY - February 25, 2017. The crew from John Brown's Smokehouse on stage accepting the People's Choice Award at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1261.jpg
  • Flushing, NY - February 25, 2017. The crew from John Brown's Smokehouse on stage accepting the People's Choice Award at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1259.jpg
  • Flushing, NY - February 25, 2017. The crew from John Brown's Smokehouse on stage accepting the People's Choice Award at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1256.jpg
  • Flushing, NY - February 25, 2017. Visitors at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1224.jpg
  • Flushing, NY - February 25, 2017. Cheesemaker John Putnum from Thistle Hill Farm of North Pomfret, Vermont, at the 2017 Charcuterie Masters at Flushing Town Hall. Their Tarentaise cheese is modelled after Abondance from the Savoie in France.
    EJL-170225-1208.jpg
  • Flushing, NY - February 25, 2017. Visitors at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1202.jpg
  • Flushing, NY - February 25, 2017. A wheel of Tarentaise from Thistle Hill Farm of North Pomfret, Vermont, at the 2017 Charcuterie Masters at Flushing Town Hall. The cheese is modelled after Abondance from the Savoie in France.
    EJL-170225-1197.jpg
  • Flushing, NY - February 25, 2017. Smoked Alpaca from Duck's Eatery and Hary & Ida's at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1159.jpg
  • Flushing, NY - February 25, 2017. Rodrigo Duarte from Caseiro e Bom Gourmet House in Newark, N.J., slicing and serving cured ham from Portugal's Alentejo at the 2017 Charcuterie Masters at Flushing Town Hall. The hams are cured here from pigs imported from Portugal.
    EJL-170225-1147.jpg
  • Flushing, NY - February 25, 2017. Rodrigo Duarte from Caseiro e Bom Gourmet House in Newark, N.J., slicing and serving cured ham from Portugal's Alentejo at the 2017 Charcuterie Masters at Flushing Town Hall. The hams are cured here from pigs imported from Portugal.
    EJL-170225-1126.jpg
  • Flushing, NY - February 25, 2017. Rodrigo Duarte from Caseiro e Bom Gourmet House in Newark, N.J., slicing and serving cured ham from Portugal's Alentejo at the 2017 Charcuterie Masters at Flushing Town Hall. The hams are cured here from pigs imported from Portugal.
    EJL-170225-1108.jpg
  • Flushing, NY - February 25, 2017. Smoked prime rib of beef for reubens from John Brown's Smokehouse at the 2017 Charcuterie Masters at Flushing Town Hall. The Smokehouse won the People's Choice Award at the exposition.
    EJL-170225-1100.jpg
  • Flushng, NY - February 25, 2017. Visitors sampling cured meats at Ends Meat, a whole-animal salumeria in Brooklyn, NY, at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1041.jpg
  • Flushing, NY - February 25, 2017. Food historian Francine Segan, the only woman on the panel of judges at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1336.jpg
  • Flushing, NY - February 25, 2017. Cesare Casella, one of the judges for the 2017 Charcuterie Masters at Flushing Town Hall, with a spring of rosemary in his shirt pocket.
    EJL-170225-1328.jpg
  • Flushing, NY - February 25, 2017. David Noeth of New York Epicurean Events with the grand prize cleaver at the 2017 Charcuterie Masters at Flushing Town Hall. The grand prize was awarded to Mark Elia of the Hudson Valley Sausage Company.
    EJL-170225-1311.jpg
  • Flushing, NY - February 25, 2017. The crew from John Brown's Smokehouse on stage accepting the People's Choice Award at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1255.jpg
  • Flushing, NY - February 25, 2017. The crew from John Brown's Smokehouse on stage accepting the People's Choice Award at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1254.jpg
  • Flushing, NY - February 25, 2017. T-shirts and caps with the logo of Raven & Boar, a Hudson Valley farm and charcuterie featuring heritage pigs at the 2017 Charcuterie Masters at Flushing Town Hall. Ruby Metzner, one of the owners, and designer behind HiveMind Design, stands behind the merch.
    EJL-170225-1234.jpg
  • Flushing, NY - February 25, 2017. Visitors at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1222.jpg
  • Flushing, NY - February 25, 2017. Cheesemaker John Putnum from Thistle Hill Farm of North Pomfret, Vermont, at the 2017 Charcuterie Masters at Flushing Town Hall. Their Tarentaise cheese is modelled after Abondance from the Savoie in France.
    EJL-170225-1219.jpg
  • Flushing, NY - February 25, 2017. Cheesemaker John Putnum from Thistle Hill Farm of North Pomfret, Vermont, at the 2017 Charcuterie Masters at Flushing Town Hall. Their Tarentaise cheese is modelled after Abondance from the Savoie in France.
    EJL-170225-1215.jpg
  • Flushing, NY - February 25, 2017. Cheesemaker John Putnum from Thistle Hill Farm of North Pomfret, Vermont, at the 2017 Charcuterie Masters at Flushing Town Hall. Their Tarentaise cheese is modelled after Abondance from the Savoie in France.
    EJL-170225-1213.jpg
  • Flushing, NY - February 25, 2017. Rodrigo Duarte from Caseiro e Bom Gourmet House in Newark, N.J., slicing and serving cured ham from Portugal's Alentejo at the 2017 Charcuterie Masters at Flushing Town Hall. The hams are cured here from pigs imported from Portugal.
    EJL-170225-1153.jpg
  • Flushing, NY - February 25, 2017. Rodrigo Duarte from Caseiro e Bom Gourmet House in Newark, N.J., slicing and serving cured ham from Portugal's Alentejo at the 2017 Charcuterie Masters at Flushing Town Hall. The hams are cured here from pigs imported from Portugal.
    EJL-170225-1141.jpg
  • Flushing, NY - February 25, 2017. Rodrigo Duarte from Caseiro e Bom Gourmet House in Newark, N.J., slicing and serving cured ham from Portugal's Alentejo at the 2017 Charcuterie Masters at Flushing Town Hall. The hams are cured here from pigs imported from Portugal.
    EJL-170225-1138.jpg
  • Flushing, NY - February 25, 2017. A [pig's trotter and two pig sku;;s at Caseiro e Bom, a Newark, NJ, butcher shop. The 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1137.jpg
  • Flushing, NY - February 25, 2017. Smoked prime rib of beef for reubens from John Brown's Smokehouse at the 2017 Charcuterie Masters at Flushing Town Hall. The Smokehouse won the People's Choice Award at the exposition.
    EJL-170225-1103.jpg
  • Flushing, NY - February 25, 2017. Sam, from John Brown's Smokehouse in Long Island City, cutting smoked prime rib of beef for reubens at the 2017 Charcuterie Masters at Flushing Town Hall. The Smokehouse won the People's Choice Award at the exposition.
    EJL-170225-1097.jpg
  • Flushing, NY - February 25, 2017. Sam, from John Brown's Smokehouse in Long Island City, cutting smoked prime rib of beef for reubens at the 2017 Charcuterie Masters at Flushing Town Hall. The Smokehouse won the People's Choice Award at the exposition.
    EJL-170225-1094.jpg
  • Flushing, NY - February 25, 2017. A pork terrine with pork tongue, pistachios, and tarragon by Dickson's Farmstand Meats, in New York's Chelsea Market, at the 2017 Charcuterie Masters at Flushing Town Hall. To the right of the terrine is a duck galantine.
    EJL-170225-1073.jpg
  • Flushing, NY - February 25, 2017. Beef orange, a beef and pork salumi, by Ends Meat, a whole-animal salumeria in Brooklyn, NY, at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1035.jpg
  • Flushing, NY - February 25, 2017. The crew from John Brown's Smokehouse on stage accepting the People's Choice Award at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1257.jpg
  • Flushing, NY - February 25, 2017. Visitors pack the second floor hall at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1081.jpg
  • Astoria, NY - 8 December 2016. Chef Bo O'Connor of The Pomeroy.
    EJL-161208-1033.jpg
  • Astoria, NY - 8 December 2016.The entrance of The Pomeroy, at 36-12 Ditmars Blvd., in Astoria, NY.
    EJL-161208-1154.jpg
  • Astoria, NY - 8 December 2016. A kale and brussels sprouts salad, with toasted almonds, ricotta salata (ricotta cheese that has been pressed, salted, and dried), apple and red onion at The Pomeroy.
    EJL-161208-1140.jpg
  • Astoria, NY - 8 December 2016. seasonal toast, with pear butter with cinnamon, brie and herbs at The Pomeroy.
    EJL-161208-1134.jpg
  • Astoria, NY - 8 December 2016. One of the house specialties, fried chicken with honey carrot and jalapeno herb dipping sauces at The Pomeroy.
    EJL-161208-1126.jpg
  • Astoria, NY - 8 December 2016. an Astoria Park Paloma (left) and an Astoria Sunset at The Pomeroy.
    EJL-161208-1113.jpg
  • Astoria, NY - 8 December 2016. Bartender Andy Donohoe with an Astoria Sunset (left) and an Astoria Park Paloma at The Pomeroy.
    EJL-161208-1091.jpg
  • Astoria, NY - 8 December 2016. An Astoria Park Paloma at The Pomeroy.
    EJL-161208-1086.jpg
  • Astoria, NY - 8 December 2016. Bartender Andy Donohoe mixing an Astoria Sunset and an Astoria Park Paloma at The Pomeroy.
    EJL-161208-1082.jpg
  • Astoria, NY - 8 December 2016. One of the house specialties, fried chicken with honey carrot and jalapeno herb dipping sauces at The Pomeroy.
    EJL-161208-1148.jpg
  • Astoria, NY - 8 December 2016. seasonal toast, with pear butter with cinnamon, brie and herbs at The Pomeroy.
    EJL-161208-1145.jpg