Mustard Project Spring Issue Edible East Bay Magazine

Written By Judy Doherty

I had the pleasure of working with Edible East Bay Magazine for their Spring 2022 issue. Check it out here.

Here is what I learned. Mustard is much more than a condiment. When the seeds are ground, or soaked and used in a recipe, they are peppery. Heat makes them more pungent, while cooler temperatures keep them mellow.

So, while it might seem crazy to add mustard to a cocktail, cake, or ice cream, it is really like using pepper. You get a subtle spicy flavor like white pepper and nutmeg.

Of course, mustard in sauces with chicken and potato pancakes is great. And the publisher even found a breakfast porridge with mustard. She included the chefs of the east bay and their delicious recipes. We had a lot of fun cooking, styling, and eating all of this. But check out the issue now to get the recipes and stories!

My favorite photos are shown below.

Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
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