Coi
Photographing Coi brought me back to the landscapes I grew up with - the salt-washed Northern California coast, the redwood forests, and the inland farmlands. These are the places where Daniel Patterson’s ingredients come from, pulled straight from the earth and the ocean.
Out in the fields and back in the kitchen, there’s a grind to it. Farmers picking ripe fruit from bowing branches, Patterson running his own orchestra - whisks against steel, knives on the board, “corner” callouts - all moving in a steady rhythm of heat and precision.
Every dish felt like a small echo of where it came from. My job was to catch that moment on the plate before it disappeared.