Food PortfolioA collection of photographs by and of Chef Christopher Day

and his food.

San Pellegrino “Almost Famous Chef” Competition at the Institute of Culinary Education, NYC

San Pellegrino “Almost Famous Chef” Competition Northeast Regional Competitors and Chef Advisors

Pan Seared Sous Vide Pork Tenderloinwith Blueberry Black Pepper Port Syrup, French Black Lentil

Pilaf with Bacon Lardons, Wilted Brussel Sprouts, Pan Jus Lie, and Crostini

Prior to giving a Sous Vide Demonstration at Lincoln Culinary Institute, Hartford, Connecticut

Crostini with Olive Tapenade, Aioli, and Pistou

Roasted Tomato, Summer Squash and Eggplant Stack with Balsamic Reduction

Shellfish Consommé with Quenelle of Shrimp and Lobster Mousseline, Lemon Zest, Chives, and Lobster Claw

Seared Tuna Salad with Haricot Verts, Olives, Tomato, Egg, Endive, Field Greens, Champagne Thyme Vinaigrette

Airline Breast of Squab with Black Truffle and Thigh Forcemeat, Cauliflower Puree, Roasted Fingerlings, Asparagus Spears, Red

Wine Demi Glace, and Beet Gelee

Grilled Quail with Red Quinoa, Sautéed Vegetables, and Balsamic Honey Reduction

Chilled Cucumber and Avocado Soup with Fresh Thyme

Fresh Tomato and Sage Soup with Lemon and Black Pepper Whipped Ricotta and Fried Sage

Lentil Soup with Crème Fraiche, Fried Carrot Shavings and Fried Parsley

Home-made Gnocchi with Fresh Arugula Pesto and Parmigianno Regianno

Monterey Style Penne with Squid, Haricot Verts, and Olives

San Francisco Bay Style Cioppino with Fresh Basil

Vietnamese Cha-Ca with Cashews and Fresh Dill

Whole Grain Pizza with Grilled Spring Zucchini, Buffalo Mozzarella and Julienned Peppers