Welcome to Noel Barnhurst's blog. Noel is a food photographer based in the South Park neighborhood of San Francisco, California. He has photographed for a wide range of clients including Williams-Sonoma, Kashi, Haagen Dazs, Driscoll's berries, Sunset Magazine, and Burger King. Here you will find a plethora of recipes, tips, and news from a professional food photographer. Enjoy!

All photography is exclusively done by Noel Barnhurst.

Food Themed Apps



  • Caveman Feast - Paleo recipes is one of the hottest apps on the market with the highest rating. The app features over 200 recipes catered towards eaters on the Paleo diet. 
  • Panna is an extremely well designed recipe subscription service by How 2 Media. 


  • Jamie Oliver’s Recipes is another subscription based recipe app, giving you access to the world famous chef’s recipes!
  • Diners & Drive-Ins is technically not affiliated to the actual TV show hosted by Guy Fieri, but the app features many of the locations specifically from the hit series!


  • Mixologist Drink & Cocktail for cocktail inspiration!
  • Vivino Wine Scanner Pro helps users identify wines with information like average price, popularity rates in the United States, and where to buy another bottle!


  • OpenTable is the best app to use to make reservations at restaurants.
  • Yelp is still one of the best apps to find and review restaurants.
  • Eat24 can get you a meal wherever and whenever you want based on delivery spots nearby.

Raspberry Biscuits

These delicious biscuits can also be served with a blue cheese butter and a raspberry rhubarb jam! Check out the link below for the additional recipes!


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, cut into cubes
  • 1 tablespoon vegetable shortening
  • 3/4 cup cold buttermilk
  • 2 tablespoons crème fraiche
  • 1/2 cup Driscoll’s Raspberries
  • 1/4 cup walnut pieces, toasted
  • 1 large egg, beaten


  1. Whisk flour, baking powder, salt and baking soda in a large bowl. Add butter and shortening. Use a pastry blender or two knives to incorporate butter and shortening until mixture resembles course breadcrumbs. In a separate bowl, mix together buttermilk and crème fraiche and add to flour mixture.
  2. Turn mixture out onto floured surface. Gather and knead 2 or 3 times. Sprinkle dough with raspberries and walnuts and knead gently 1 to 2 more times. Shape into a disk.
  3. Cut into biscuit rounds and transfer to a parchment lined sheet tray. Brush with beaten egg.
  4. Bake 20 to 25 minutes rotating halfway through.

Recipe courtesy of Driscoll’s

Happy National Sourdough Bread Day!

Happy National Sourdough Bread day! We are certainly celebrating the beloved San Francisco specialty bread at the studio. Some of our favorite places in the city to get sourdough bread include: Acme BreadTartine, and Thorough Bread & Pastry.

If you are feeling brave enough to make your own starter and bake your own sourdough bread, we recommend looking at the Tartine Bread cookbook or reading through Michael Pollan’s experiences in his book Cooked. 

Artisanal Bacon


Patronize your local butcher! If you live in the bay area and you are looking for inspiration, check out Star Meats in Berkeley. Other options include The Local Butcher Shop and Marin Sun FarmsThe artisanal bacons featured in this post comes directly from these sellers! Here at the studio, we appreciate bacon for its versatility! The meat can be for breakfast, lunch, or dinner— casual or formal!


If you choose the more casual route, you will be more familiar with the BLT. Don’t be afraid to top it with a fried egg, too!


Of course, the more formal thinkers would love this bacon wrapped pork loin roast!

Happy 102nd Birthday, Oreos!


Happy 102nd Birthday to the Oreo! Last year, Huffington Post and Times posted facts about the cookie in celebration of it’s birthday. Here is a summary of the facts:

  • The Oreo is the best-selling cookie in the world.
  • It takes 59 minutes to make an Oreo.
  • Oreos made the list of “accidentally vegan” foods on PETA.

Read the rest of the facts here.

If you feel like celebrating by baking up a storm, try this Chocolate Mousse Cake from Nordstrom’s Family Table Cookbook!


Chocolate Crust

  • 4 tbsp plus 1 1/2 tsp unsalted butter, melted
  • 20 oreos


  • 1 pound bittersweet chocolate (no more that 62 percent cacao), coarsely chopped
  • 1 1/4 cups hot brewed coffee
  • 3 1/4 cups heavy cream
  • 2 1/2 cups confectioners’ sugar
  • 1 tbsp pure vanilla extract


  • 3/4 cup heavy cream
  • 4 ounces bittersweet chocolate (no more that 62 percent cacao), coarsely chopped
  • 1 tbsp unsalted butter



  1. Preheat the oven to 350F. Butter the bottom and sides of a 10 by 3 inch springform pan. Line the bottom with a round of parchment paper and brush the paper with a little of the melted butter for the crust.
  2. Put the cookies in a 1 gallon lock-top plastic bag and, using a rolling pin, smash them to make coarse crumbs. Working in batches, transfer the coarse crumbs to a food processor and pulse to reduce to fine crumbs. You should have about 2 cups.
  3. To make the chocolate crust, mix the cookie crumbs and remaining melted butter together in a medium bowl until combined. Press firmly and evenly into the bottom (but not the sides) of the prepared pan. Bake the crust for 10 minutes, or until set. Remove from the oven and set aside.
  4. To make the filling, put the chocolate in a heatproof large bowl. Pour in the hot coffee and let stand for a few minutes to soften the chocolate. Whisk until smooth. Let stand, occasionally whisking the mixture, until it is tepid but still fluid, about 30 minutes.
  5. Whip the cream, confectioners’ sugar, and vanilla together in a chilled large bowl with an electric mixer set on high speed until the cream just forms stiff peaks. Do not over beat. Stir about one-fourth of the whipped cream into the tepid chocolate mixture. Add the remaining whipped cream and fold it in. Pour into the springform pan and smooth the top. The pan will be springform pan and smooth the top. The pan will be very full, with about 1/4 inch clearance from the top. Cover the pan with plastic wrap. refrigerate until the filling is set, about 2 hours. 

Mixed Berry Cheesecake




  • 3 cups chocolate wafer cookie crumbs (about 60 cookies)
  • 9 tablespoons unsalted butter, melted

Filling and Topping

  • 1 cup Driscoll’s Blackberries, divided
  • 1 cup Driscoll’s Raspberries, divided
  • 2 teaspoons vanilla extract
  • 1 cup plus 2 teaspoons sugar
  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • Mint leaves



  1. Preheat oven to 350°F. Combine chocolate wafer crumbs and melted butter in a medium bowl. Press into and up sides of 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Bake about 14 minutes or until firm. Let cool completely. Reduce oven temperature to 300°F.


  1. Purée 1/2 cup blackberries in a blender or food processor and strain. Discard seeds. You should have 2 to 3 tablespoons purée. Stir in 1 teaspoon vanilla and 1 teaspoon sugar. Set aside until ready to use. Purée 1/2 cup raspberries in a blender or food processor and strain. Discard seeds. You should have 2 to 3 tablespoons purée. Stir in 1 teaspoon vanilla and 1 teaspoon sugar. Set aside until ready to use.

  2. Mix cream cheese and remaining 1 cup sugar in bowl of an electric mixer on low speed until blended. Add vanilla. Add eggs, 1 at a time, on low speed. Add sour cream and mix until blended. Spoon half batter into cooled crust.
Drop half blackberry purée mixture and half raspberry purée into batter, 1/2 teaspoon at a time. Swirl into filling using a toothpick or wooden skewer. Repeat with remaining batter and purées.

  3. Bake about 1 hour or until edges are just set and center jiggles slightly. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in oven for 1 hour.
  4. Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.
To serve, make a pile of remaining blackberries and raspberries on top of cheesecake and garnish with mint leaves.



If you are just starting to develop your cooking skills, you are probably what types of tools and equipment you will need to begin your journey.


Although it may be appealing to buy an extensive and fancy knife set, you should really only need three (at maximum). In his book Kitchen Confidential, Anthony Bourdain suggests limiting your knife collection to a Chef’s Knife, Paring Knife, and a Serrated Knife.


Every kitchen needs pots and pans. Make sure that your set includes lids! 10 and 8 qt. stock pot, 5 qt. dutch oven, 2 and 1 qt. saucepan, and a frying pan.


Baking isn’t for everybody, but should you want to start, you’ll definitely need these tools: Mixing bowls, cookie sheets, baking pans, muffin tins, measuring cups.


These are the more expensive investments, but they will serve you great use: Hand mixer and blender or food processor.


Every kitchen should be readily equipped with these standard tools as well: Wooden spoons,grater, spatulas, ladle, funnel, colander, casserole dish, and a cutting board. 

See more tips on About.

Pulpo: the Octopus


The octopus, while a mystery of the ocean, still holds great significance to many cultures of the world. The sea creature is famously used in Mediterranean and Japanese cuisines. (Warning: If you try to order a taco in Japan, you might end up with some form of octopus since the word “tako” means octopus in Japanese). 


Grilled octopus with lemon and rosemary


Soup with octopus, garbanzo beans, peas, peppers, and onions