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.

Is anyone else keeping up with the recent legislature update regarding food trucks in San Francisco? According to SFweekly, the legislation has been updated to keeping food trucks at least 75 feet from existing restaurants until 10pm. Food trucks are also banned in neighborhoods like the Mission. What are your thoughts on food trucks? What on-the-go treats will you miss?

Is anyone else keeping up with the recent legislature update regarding food trucks in San Francisco? According to SFweekly, the legislation has been updated to keeping food trucks at least 75 feet from existing restaurants until 10pm. Food trucks are also banned in neighborhoods like the Mission. What are your thoughts on food trucks? What on-the-go treats will you miss?

7x7 recently posted an article about what to expect at the Ferry Plaza Farmers Market this month! Check out peas, potatoes, apricots, and more!  The farmers market is open on Tuesday (10am-2pm), Thursday (10am-2pm), and Saturday (8am-2pm). Read more about the market here! For english pea recipe inspiration, click through to Williams-Sonoma recipe ideas here.
7x7 recently posted an article about what to expect at the Ferry Plaza Farmers Market this month! Check out peas, potatoes, apricots, and more!  The farmers market is open on Tuesday (10am-2pm), Thursday (10am-2pm), and Saturday (8am-2pm). Read more about the market here! For english pea recipe inspiration, click through to Williams-Sonoma recipe ideas here.

7x7 recently posted an article about what to expect at the Ferry Plaza Farmers Market this month! Check out peas, potatoes, apricots, and more! 

The farmers market is open on Tuesday (10am-2pm), Thursday (10am-2pm), and Saturday (8am-2pm). Read more about the market here! For english pea recipe inspiration, click through to Williams-Sonoma recipe ideas here.

Inside Scoop SF recently interviewed several ice cream and pastry chefs from San Francisco to figure out exactly what ice cream flavor could encapsulate San Francisco’s essence. Bi Rite Creamery suggested honey lavender to promote local food sourcing and a “take it or leave it” SF point of view, while B. Patisserie suggested sourdough. What flavor ice cream would you consider San Francisco to be?

Inside Scoop SF recently interviewed several ice cream and pastry chefs from San Francisco to figure out exactly what ice cream flavor could encapsulate San Francisco’s essence. Bi Rite Creamery suggested honey lavender to promote local food sourcing and a “take it or leave it” SF point of view, while B. Patisserie suggested sourdough.

What flavor ice cream would you consider San Francisco to be?

Did anyone else read the Alan Richman’s article in the new GQ on ice cream? Although Blood Orange Sorbet is pictured above, this sweet treat is in, and San Francisco is the ice cream hub of the country it seems. Here are some local SF gems that are a must-try. Mr. and Mrs. Miscellaneous (Dogpatch) An up and comer in the ice cream world, this beautiful little store serves some of the best tasting ice cream. There is always a different menu, but the flavors are always unique and home runs. They also consistently sell delicious peanut butter malt balls and peanut brittle on the side.  Bi Rite Creamery (Mission) Perhaps the most famous ice cream in SF, on warm days the line can stretch for up to a block. But the wait is worth it- try “Salted Caramel” or “Honey Lavender.” If you’re feeling indulgent, splurge on a sundae.  Mitchell’s Ice Cream (Noe Valley) Humble storefront and location but don’t be put off by it- try “Coconut Pineapple” or a Raspberry cone dipped in chocolate. Humphrey Slocombe (Mission) Best known for their odd flavors like “Jesus Juice” (red wine and coke) and “Harvey Milk and Honey” Smitten Ice Cream (Hayes Valley) Ice cream is made-to-order on the spot using liquid nitrogen with flavors like “Tcho Chocolate” (Tcho is a local SF chocolatier) and “White Balsamic Strawberry” Of course sometimes the best ice creams can be found in your own grocery store too- Haagen Dazs was mentioned in the article as well!

Did anyone else read the Alan Richman’s article in the new GQ on ice cream? Although Blood Orange Sorbet is pictured above, this sweet treat is in, and San Francisco is the ice cream hub of the country it seems. Here are some local SF gems that are a must-try.

  1. Mr. and Mrs. Miscellaneous (Dogpatch) An up and comer in the ice cream world, this beautiful little store serves some of the best tasting ice cream. There is always a different menu, but the flavors are always unique and home runs. They also consistently sell delicious peanut butter malt balls and peanut brittle on the side. 
  2. Bi Rite Creamery (Mission) Perhaps the most famous ice cream in SF, on warm days the line can stretch for up to a block. But the wait is worth it- try “Salted Caramel” or “Honey Lavender.” If you’re feeling indulgent, splurge on a sundae. 
  3. Mitchell’s Ice Cream (Noe Valley) Humble storefront and location but don’t be put off by it- try “Coconut Pineapple” or a Raspberry cone dipped in chocolate.
  4. Humphrey Slocombe (Mission) Best known for their odd flavors like “Jesus Juice” (red wine and coke) and “Harvey Milk and Honey”
  5. Smitten Ice Cream (Hayes Valley) Ice cream is made-to-order on the spot using liquid nitrogen with flavors like “Tcho Chocolate” (Tcho is a local SF chocolatier) and “White Balsamic Strawberry”

Of course sometimes the best ice creams can be found in your own grocery store too- Haagen Dazs was mentioned in the article as well!

© Noel Barnhurst Vadouvan Chicken Wings Ingredients: 1/2 cup honey  3/4  oz. grated fresh ginger  Zest of 6 limes  1/3 cup fresh lime juice  3 lb. chicken wings, tips removed  2 Tbs. vegetable oil  2 Tbs. kosher salt  6 Tbs. vadouvan curry powder  1/4 cup chopped fresh cilantro  Directions: In a small saucepan over medium heat, warm the honey until syrupy, 2 to 3 minutes. Remove from the heat and stir in the ginger. Let cool for 10 minutes. Add the lime zest and lime juice and let stand for 5 minutes. Strain the glaze into a bowl. Rinse the chicken wings with cold water and pat dry with paper towels. Place in a large bowl, add the oil and stir to coat evenly. In a small bowl, stir together the salt and vadouvan curry powder. Sprinkle the spice mixture over the chicken wings and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate for 2 hours. When the chicken has 20 minutes left to marinate, prepare a medium-hot fire in a grill. Place a steel grill wide chef’s pan on the grill to preheat. Arrange the chicken wings in a single layer on the bottom of the pan. Cover the grill and cook, turning the wings over and rearranging them in the pan every 5 minutes to ensure they cook evenly, until they are well browned and cooked through, 20 to 25 minutes. When the wings are done, drizzle on the glaze in 3 additions, tossing the wings after each addition. Transfer the wings to a large bowl, toss with the cilantro and serve immediately. Serves 4 to 6.  Recipe courtesy of Chef Michael Voltaggio

© Noel Barnhurst

Vadouvan Chicken Wings Ingredients:

  • 1/2 cup honey 
  • 3/4  oz. grated fresh ginger 
  • Zest of 6 limes 
  • 1/3 cup fresh lime juice 
  • 3 lb. chicken wings, tips removed 
  • 2 Tbs. vegetable oil 
  • 2 Tbs. kosher salt 
  • 6 Tbs. vadouvan curry powder 
  • 1/4 cup chopped fresh cilantro 

Directions:

In a small saucepan over medium heat, warm the honey until syrupy, 2 to 3 minutes. Remove from the heat and stir in the ginger. Let cool for 10 minutes. Add the lime zest and lime juice and let stand for 5 minutes. Strain the glaze into a bowl. 

Rinse the chicken wings with cold water and pat dry with paper towels. Place in a large bowl, add the oil and stir to coat evenly. In a small bowl, stir together the salt and vadouvan curry powder. Sprinkle the spice mixture over the chicken wings and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate for 2 hours. 

When the chicken has 20 minutes left to marinate, prepare a medium-hot fire in a grill. Place a steel grill wide chef’s pan on the grill to preheat. 

Arrange the chicken wings in a single layer on the bottom of the pan. Cover the grill and cook, turning the wings over and rearranging them in the pan every 5 minutes to ensure they cook evenly, until they are well browned and cooked through, 20 to 25 minutes. When the wings are done, drizzle on the glaze in 3 additions, tossing the wings after each addition. Transfer the wings to a large bowl, toss with the cilantro and serve immediately. Serves 4 to 6. 

Recipe courtesy of Chef Michael Voltaggio

© Noel Barnhurst Roasted Vegetables Looking for an easy and comforting vegetable recipe? Roasted vegetables are the way to go, with this recipe you can roast a wide variety (or a single type, pictured above) of vegetables.  Ingredients: Any and all vegetables desired. 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary 1/4 cup olive oil 2 tablespoons balsamic vinegar salt and freshly ground black pepper Directions Preheat oven to 475 degrees F (245 degrees C). In a large bowl, combine root vegetables. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

© Noel Barnhurst

Roasted Vegetables

Looking for an easy and comforting vegetable recipe? Roasted vegetables are the way to go, with this recipe you can roast a wide variety (or a single type, pictured above) of vegetables. 

Ingredients:

  • Any and all vegetables desired.
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and freshly ground black pepper
Directions
  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine root vegetables.
  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.