Baby Steps, 1,000ft in the Air by Julian Focareta

My career-bucket list is officially growing at twice the rate of it being accomplished, 


Last week I had the pleasure of crossing off one of those line items though. However, it was something that I really didn’t think would happen this early in my life. (anything IS possible) Last week Joe Adams and I were brought 1000 ft up in a R44 Helicopter to shoot a few aerials of Fairfield University’s campus. Now the trip was mainly for stills but we decided to shoot video at the same time. (Thank you Casey Timmeny for making that happen)

When I saw my first Warren Miller film in 2006, I was blown the fuck away by the lifestyle and overall badass-ness of backcountry filming and heli-drop skiing. Ever since then, it’s been my goal to shoot out of a helicopter. Ever since being friends with a strong-bearded man named Dan Dunn, I’ve pretty much have been foaming at the mouth to shoot anything in the backcountry for that matter. The amount of content we have watched to gather from production empires like Brain Farm, Camp4Collective, Sherpa Cinemas and many others has made me want to get up and dangle out of a copter somewhere to film something. (Also- maybe one day drop out of one on a snowboard)

Photo by Joe Adams.

Well last week I found myself not being able to sleep because the next day I was finally flying in a fucking helicopter with a camera. Excitement? Fuck no. I forgot one thing. I’m afraid of heights.

I’m fucking afraid of heights.

I’ve always been mindful of this fear, but have ignored it my entire life. This fear that, yes.. a lot of people have.. was not going to stop me from crossing items of my cinematography bucket list. Come to find out, getting in that helicopter started becoming less desired as a shooting experience but more or less a mental challenge.

However, I wasn’t backing down. I was eager to see what type of person I am. (I can't judge myself on the first third of the flight though.. For the first 20 minutes I was gripping the camera so tight it felt as if it was going to crumble in between my white knuckled Italian hands). Joe (his photos featured above and below) had to ask me multiple times if I was okay throughout the day. From that morning until we were halfway to our destination I am pretty sure I had a horrified look on my face. Do you agree?:

Photo by Joe Adams.

Photo by Joe Adams.

But I do have to tell you.. After this it was a plate full of buttery cake though. It was fucking awesome. I did it. I'm not sure if I was high off adrenaline or from getting over that bump of not being able to shoot because I was so fucking nervous about falling to my death.

Now, shooting handheld out of an open door technically wasn't the exact experience I was looking for.. However, I was finally shooting up in the air. It's happened so quick and early in my career that I can't have one complaint about it. Even if I walked away with nothing useable, I would have been fine with the fact that I was able to surpass my fears and take the challenge on hand. Now this has happened so quick, I can't wait to see what the next trip is like. (Currently trying to find the funds to rent a unit with a Shotover system on it- will take donations)

Thank you to all who made this possible, it was such an awesome experience. Check out a few highlights from the day:

Why I shot so much this winter and really didn't make any money. (2016/2017) by Julian Focareta

Honestly.. what the hell did I do to my brain, body, and bank account during the winter?

It’s hard to explain so here’s 30 seconds of what this winter season looked like:

As you can see, not every day out was a successful one this season.

It all started last year. I dove into shooting massive amounts of snowboarding hoping to put together a season edit. Every weekend we would leave Connecticut at 6pm on a Friday and arrive in Vermont around 9:30pm and grab a late dinner at our staple The Garlic. Afterwards we would head to my friends' condo and relax with many Founders All Day IPA's and Moscow Mules. It turned into a few months worth of boozing hard, riding hard, and documenting it all. Man, it was the dream.

Here’s 30 seconds of what last winter looked like:

We walked away with SO much footage. Roughly 1 hour of selected footage. The ratio of late night partying footage to snowboarding footage was way too close though. We partied a lot. To us, it was a mini vacation every weekend. On Sunday nights we would pack the cars and head home for our day jobs on Monday that had nothing to do with being on a mountain.

I honestly rode some of the best conditions of my life, made some awesome memories, and just had some genuine fun. But after all that time and money spent (on paper) what did I walk away with? We submitted one of our edits into a contest that was actually fake and then the spring and summer took over and that season edit didn't exist until 9 months later... I walked away with 6/7 Instagram edits and an introduction into shooting snowboarding. Hey, I'll take it.

Here's one of those fun ass instagrams from last year:

After what seemed to be a longer-than-usual spring and summer, I was so excited to get back into shooting some riding. However, this year I was looking to turn it into something I could start establishing a piece of my career off of.

Well, this season was… interesting to say the least. Let me put it this way. We live in Connecticut - the most unpredictable winter weather on the East Coast. This winter, though, was fantastic in terms of snow.. But when you and your friends all work 9-5 jobs, it isn’t as easy to put together a season edit as you would think. So this time, I was set to put together this film about what it means to be an East Coast snowboarder.

Well to our surprise we didn't walk away with what we wanted. We walked away with a great mid season edit but after that things became a bit too hectic.

Photo by Dan Ney

Photo by Dan Ney

I'll tell you what though.. I had the time of my life shooting this winter. Yes it was frustrating at the end of the day sometimes when all I thought we walked away with was one or two clips. What I didn't realize is that I spent my whole day outside enjoying the hell of a day it probably was. Yes, hell of a good day or hell of a day in terms of negative numbers of degrees.. And yes I most likely just purchased a lift ticket to stand behind a tripod and watch my homies ride... However, I did walk away with a free snowboard and a good amount of free days on the mountain but that was besides the point. 

I can be honest, it can be discouraging watching all these great shooters out there making ACTUAL money off shooting cool stuff like this. My goals were simple this year: push some content to a few local brands, film a few competitions, and put the whole track together in a quick piece about riding in these conditions. I was able to fulfill just a few of the small tasks within those main goals though. 

Here's one I tried to push to Rome Snowboards:

At the end of the day, this whole process brought me back to why I began filming. Once we get a sniff of the industry all we want to do is get paid and work with noticeable clients and productions companies. I can be honest, I am guilty of it too! But sometimes we need to remind ourself of why we started, and thankfully this winter season I did that. The whole reason of becoming a filmmaker was because I was just so interested in it. I believe we should aways continue to push ourselves to step back from the hustle. We shouldn't let it stop us from pursuing our own ideas and content. For all those extra hours I put in on top of my day job this winter will never show in any client list or creative resume.

I can tell you what though, I learned a hell of a lot about the way I shoot and about myself as cinematographer. I can tell you I was better on the last day than day one. And sometimes, it's just as easy as recognizing that I've improved as a filmmaker that will help me go to sleep at night. (Key work: sometimes...) 

I couldn't have done it without the great help of my friends (the riders- you know who you are) for always pushing the limits to get certain shots. Also, shout out to my man Steve Ying who was always up with me at 4 AM heading to get that sunrise footage. (Only took us 4 months to time it perfectly)

Get out there and kick ass people! We're all guilty of worrying about making ends meet and putting that green stuff in our pocket. Sometimes it's okay to step back away from the work and enjoy the original thing.

Oh and by the way, here's this year's edit if you haven't seen it:

Freedom Riders | 9TO5

And here's one more before you go:

East Coast Southrise | Mt. Southington

How we made a music video as friends (with money) and still enjoyed each other's company afterwards. by Julian Focareta

As some of us know, it’s hard to mix friendship and work. For example, in college a lot of my friends would star in my shitty classroom shorts with whatever terrible acting they had to offer. Some would show up, some wouldn’t, some wouldn’t take direction, and some would simply be a big pain in the ass. 

However, as we grow older as artists we tend to try and collaborate with new people to extend the network that we have. For some of us lucky ones, we are surrounded by extremely talented friends who have always been creative and artistic their entire lives.

All photos from here on are taken by Mike Budny.

All photos from here on are taken by Mike Budny.

Chousand is a band made up of a bunch of extremely talented and charismatic individuals that I have been fortunate to work, be acquainted, and live with. (Visit here for their music!)  A lot of the work we have done has been purely out of passion with little to no budget. Why? - I believe in passion projects no matter the level/age of artist that you are.

It is hard to stay passionate and hungry when you are depending on your discipline of art (or anything for that matter) to survive. When we focus on making ends meet with money, we tend to capture rather than create.

Our latest project (as seen below), was fortunate to be backed by a (small) budget. I was able to hire a crew (thank you everyone who helped out!). We were also able to buy props! (May have overspent) However, as nice as it was to be backed with the small amount of a budget we had, it was difficult in terms of keeping our minds on what our collaboration was all about.

The initial conversation dealt with timeline, and like most, it was way shorter than it should have been. Whatever! This was fine with me because I enjoy working under pressure when I truly believe in a project. After this, we discussed budget. Where was the spending going to be most useful? This conversation really didn’t involve me (thank god) but I always tried to lend an idea when I could. After this, we talked execution. As you can see from the video, it is a one-take shot that engulfed wrestling, fireworks, set changes, choreography, fog machines, and walking up a set of stairs backwards by myself with no spotter. (FUCK YEAH)

At certain points, arguments ensued for sort of unclear reasons. A lot of it was stress driven and in my defense, passion driven. 

Each step of this process became more and more stressful. I don’t necessarily need to get into details because I'm sure we have all been there. However, there a few things that helped us stay leveled with the foundation of this project:

-This is a collaboration. It's simple as that. Respect everyone's decision.
-Friends before anything. This doesn’t mean professionalism doesn't exist but these people enjoyed your company before looking at you as a paid worker.
-Let whoever has the money, decide what to do with it. (Don't be afraid to make educated suggestions)
-A passion project will most likely always lack budget, don’t ever forget that.
-A passion project is labeled this way for a reason.

It is as simple as this.. don’t forget where you came from, who you are, and definitely don’t forget what each project means. Some projects may be for your own notoriety, great pay, or networking. This was an intensive collaboration between two entities passionate about their discipline. 

Some more photos for you:

Haze, Sound, and 60' of Dolly Track by Julian Focareta

Some of our bigger projects here at Fairfield University are with the Athletics Department. Whether it's highlights, solicitations, broadcasts, or hype videos, it's a big part of our marketing plan. Athletics brings a good amount of notice for the university.

Screenshot from: SONY A7S w/ 24-105mm. Gimbal: DJI RONIN. Recorder: Odyssey 7Q+

Every team that plays at a venue with a video board gets their own 'hype' or 'intro' video. For obvious reasons, these are some of our most exciting projects to produce. Each year and each team gets a different look and feel. This years men's basketball intro was one that definitely took it home for me. I spent a lot of time figuring out how we are going to make this look different. 

There is a lot of creative freedom here but you have to remember (which is hard for me) that our budgets are somewhat next to none. The reason for this being is because we work on an inhouse rate which is such a small fraction of big time agency work. Therefore we usually only have 2 hours of shooting time and only 3/4 people on set. Those 3/4 people do everything though. My grip is also pulling focus and setting up lights. Honestly, It's not the best way to work but luckily I'm surrounded by great hardworking people who know enough of everything to get the job done. (Thank you to my team for putting up with my bullshit)

Screenshot from: Sony FS700R w/ Rokinon 50mm. Mount: Dolly. Recorder: Odyssey 7Q+

For the previous years, we focused a lot on intimidating-looking video portraits which always look great. This year I wanted to go even further. We decided to make the players dribble up and down the court as if they were practicing alone. We let them freely choose their moves, dunks, and speed.

How are we going to capture this? A long ass dolly. I wanted the quickest but longest move possible and the ability to go in both directions up and down the court. After a few years of shooting with this team, I was confident that I could take my time to make sure every shot was perfect before we move on.

. This year I wanted to incorporate sound into it. The only reason being is because I never started listening to what basketball sounds like until my mother told me she can not watch the games anymore because the squeaking of their shoes on the floor bother her. (Don't listen to it, it's an abyss.. once you hear it you will never unhear it...)

Le Bellezze della Mia Vita by Julian Focareta

I felt the sudden urge to make sure I am consistently reflecting on the blessings of my life. Now listen, I have and always will be grateful for all the good and bad in my life.. It's what makes us the people we are today.

As millennials, it is easy to get caught up in the day-to-day, hustle-and-bustle of the workflow here in America. Our economy is changing, industries are evolving, and we are indefinitely growing as humans. It is easy to forget the things that make us who we we are as individuals.

Short and simple, I am lucky enough to still have all four of my grandparents alive and extremely healthy. I try to see them as much as I can, but with work and living an hour away from all my family, it gets a little tough at times. For some odd reason, last weekend I felt extremely homesick. I decided I was going to spend the weekend at home and specifically spend time visiting both sets of grandparents. (Who miraculously enough live on the same street as my parents: 'Grandma/Grandpa up the street // Grandma/Grandpa down the street - We used to say when we were kids)

I stopped for lunch the first day and our meal included: Antipasto: Fresh pickled eggplant, Capricola that was cut from pork shoulder this year instead of the butt, Grana Padano cheese/Primi: zeppole made by my grandmother the day of topped with a fresh pomodori sauce/Secondi: lentil soup with root vegetables from the garden/Washed down with 2.5 litre of our wine and one bottle of water between the three of us.

The second day, I helped my other grandfather (pictured above) move wood towards the house for the winter. (I knew I was going to have another lunch maybe twice the size so I felt like I needed to work for it) However, our grandmother fed us an antipasto at noon to hold us over so that totally made it worth it. [See below]

Our meal included: Antipasto: Capricola, Bresaola, Cortenese cheese, Roasted, Stuffed Eggplant/Primi & Secondi: Cabbage soup (Somewhat like a Minestra soup), Baby Goat roasted, and Lamb cooked in pomodori/Washed down with 3 bottles of the Homemade (San Giovese/Grenache mix this time) and 2 shots of Stock 84.

Words cannot describe how lucky I am to be able to do this in one weekend. Technically, I could do it one day and not even have to drive a car. My family is and always will be extremely of the "old-school" era. Many people my parents age understand this but it is extremely unheard of amongst people my age. 

Don't be stupid people. Do whatever you can to embrace the tradition and culture you grew up with it. It doesn't need to be foreign, it just needs to be something that turned you into the person you are today. My four grandparents have taught me how to survive in this world. I will not go into all their stories but I can assure you, the work ethic instilled upon us has derived from every single one of them. I feel the need to thank them and my parents for allowing me to realize something of this nature. Many kids nowadays neglect the beauty and love that can come from their family. It is a shame but it is life now.

Working with Old Friends by Julian Focareta

There is nothing like it. The sensation of being able to call talent or a colleague also a good friend. About a few weeks ago we were doing some high key/high action shooting for wallpaper for Fairfield University's new Recreation Complex.

Cory Lutkus (Good Friend) and I

We needed to capture some martial arts and having spent majority of my time growing up with a 24-time World Champion in Karate, I was more than excited. I've grown up shooting Cory Lutkus. Whether it was Video or Photo, we always were trying new things. I can't tell you exactly where all that stuff went (mainly Facebook I believe), but it was such an awesome time just kicking it back letting him do his thing and me do mine.


Here's a few from the shoot:

The key to Good Performance by Julian Focareta

I can not sit here and call myself a director (yet) but honestly I would love to. I am an aspiring Director of Photography however, there is something about directing that always seems to draw me in a bit more than any other spot on set.

I have listened to many people continue to use the label Director/DP. Two nights ago I finally learned what it meant. I know I have been multitasking on set for many years but I have finally found myself comfortable in both directing and being the cinematographer.

Photos: Joe Adams

Currently, I find it a bit overwhelming, yet surprisingly instantly satisfying after the shoot. Connecting with a subject and being the sole responsibility for how it is portrayed is something not many people choose to pull off. Although I would never mind a director, there is something truly outstanding of being able to pull of a Director/DP role.

(Here's a quick blooper from the other night.. [Just so you know] It's not always easy to get that perfect shot)

Super Seconds by Julian Focareta

The key to eating leftovers: DON'T SEE THEM AS LEFTOVERS.

(Grilled Ribs Shaved, Grilled Vegetables from Grandfather's Garden, and Grandmother's homemade Pepper Relish)

So my family and I had an early father's day due to the fact that I will no longer living beachfront come June 30h and we all have a graduation party on Father's Day. And you know us, we don't get together and just eat.. we feast.

Now that I am the only one living in this three floor house (both roommates have moved out early), I have more leftovers than I could imagine eating. However, as a young adult, I don't have enough money to be throwing out free leftovers. But how do I manage to keep eating the same thing over and over twice a day for lunch and dinner?
 

MIX / MATCH / TAKE AWAY / ADD / SEASON / SEAR / GRILL

Don't use a microwave.

My key to reusing leftovers is to make it something different. The eater that I am.. I can't eat a food more than twice. (Maybe stuffed eggplant from the garden covered in my grandmother's sauce, but that's about it) If it's grilled chicken, remove the chicken from the bone or cut the breast into small pieces and mix with olive oil, celery, onions, onions, and carrots. Now you have yourself an Italian chicken salad (or because I hate mayo). If it's plain rice, add fresh vegetables from the garden, beans and sautée. Add arugula, hummus or homemade salsa, and a wrap and you have yourself a fresh vegetable burrito.

Fuck leftovers but more importantly, fuck wasting food.

8 BUDS (FIRST BROKEN CAMERA) by Julian Focareta

About a few weeks ago, I voluntarily shot some photos of my good friends's band Chousand.. (It's like thousand but with a "ch") They are somewhat new and extremely hyped on stage. I've had a close relationship with them since we shot their first music video about 8 months ago. (See Below)

I have been shooting DJs, Concerts, and Parties for quite some time now. (Yes I do have a few drinks while I am shooting.) However, there never goes a thought in my mind about drinking to the point where I am not in control of my camera.. that's for amateurs.

I grew up with a camera on me at all times. (Sometimes it helps us with remembering what happens in the late late night.) At this point, having a camera in my hand (we're talking DSLR, not something like a RED is pretty much an extension of my body.

Well yeah... I did in fact break my 5D Mark III. I've had a loose hot shoe for some time because let's face it, my 5D is pretty old at this point. [This camera has seen 4 years of use, visited 11 countries, and even survived a Martini spill from a drunk aunt.]

I wasn't being reckless per say but I can definitely tell you I was 'spraying and praying' that night for some odd reason. As I was changing my flash from a horizontal shot to a vertical shot, I was adjusting my flash and it ended up snapping the hot shoe and sending it into the crowd.

Now, luckily I was on my way to Vermont the day after and had a Sony A7S packed in my camera bag to shoot video. I figured, "why not?" This is where I was blown away- I threw on my Yognuo 6000ex-rt (Canon) onto the Sony body and it fired! I'm not sure if Sony's hot shoes are neutral or they take any flash (because I don't shoot on-camera flash that often), or I am just an idiot. I kept my picture profile at Cine2 (PP6) and the photos came out beautiful. (Although the autofocus through a Metabones adapter is a complete bitch.) Take a look at some of them:

So here's the lessoN: Don't drink 8 Budweisers and shoot wrecklessly... Drink only 6 and be nice to your camera.

Matthew Scully - 01.18.2016 by Julian Focareta

My goal in life is to never stop my search for knowledge. I love learning new things, seeing new things, and meeting new people. I have always been keen on furthering education. For some, this may be going back to school, but for me, it is application.

I have grown up as a hands-on person. Ever since I was a little kid, I began my quest for the meaning of everyday life and work ethics via being a laborer for my father who was a mason as well as spending my time getting burnt. cut, and sweating in a kitchen as a teenager.

Chef Nicola Mancini Jr's Original Crew - La Tavola Ristorante 2010

Chef Nicola Mancini Jr's Original Crew - La Tavola Ristorante 2010

((To my defense on this photo, it was taken when I was a Senior in Highschool))

Now that I have found my career as a photographer/videographer, I never want to stop applying new ideas or trying new things. With that said, here's a new look at some portraits I did with my friend Matt Scully. He's quite the character... 

Il Faccendo de La Salsiccia! by Julian Focareta

Just like our wine, the making of our sausage has been around since there has been a Focareta on this earth. However, the past two years, my father, brother and I had the honor of working together throughout the entire process. 

It's really not the hardest thing to do. (Believe me, in total this year we will be doing around 120 lbs of pork butts). This batch we only did about 80 lbs, but it took three of us around 3/4 hours to initially cut and trim everything. Once this is done, we sling it through the grinder, lay it out, season the meat and let it sit overnight before we stuff.

It's more of a lengthy process than anything. However, once you get to taste the dried sausage for the first time, you'll know every minute of being hunched over a 15 year old cutting board for two days straight was worth it.

Il Giorno di Tacchino by Julian Focareta

Safe to say that Thanksgiving morning was an unusual, yet good one this year. My good English friend and great Chef, John Gyles, joined me for the wonderful holiday of Turkey and tons, and tons, and tons of wine..

However, we kicked this year off with a great start by stopping by our good friend and mixologist Dimitri Zahariadis' new crafty cocktail bar (Highland Brass Co) for some kegs and eggs. (Part owner along with Roger Gross and Corey Bondo). However those kegs really turned into Bloody Mary's with freshly grated horse radish and topped with vietnamese shrimp. They also were making fresh bacon, egg, and cheese's served on a glazed doughnut. (I know, heart-attack on a bun, but my god, they were tasty and they could kick a hangover better than any trick you know).

While we were driving to my aunts house we had to make a pit stop by our friend Augustine Sanchez to say hi and interrupt his preparation for Mexican thanksgiving. Augustine, John, and I go way back to the first days in the restaurant for actually all of us. Augustine is an immigrant from Mexico and every year he does a Mexican thanksgiving for his buddies in the surround area. This year's menu: Tamales. 

Both were made with Masa harina which is the traditional base to most Tamales. The "rojo" had a little bit of milled Marinara type of Sauce and grated cheese. The "verde" had a tomatillo based sauce with a little chili pepper mixed in for some kick and fresh chicken thighs. 

I can't tell you how lucky I am to have been able to try such a perfectly executed traditional Mexican dish in Waterbury, CT in a small apartment above our restaurant. Paired with an extremely chilly Corona, it was by far the highlight to my Thanksgiving weekend. I also can't tell you how lucky I am to know some of the most talented and amazing people in the culinary industry in such a small hub. Waterbury, CT is not known for it's exquisite cuisine, but I can promise you it has so much character and hidden talent that needs to be revealed.

(I also do apologize for the iPhone photos below.. I needed a day off from any sort of professional shooting)

Una Settimana Senza Lavoro by Julian Focareta

About a month or so ago, I finally was able to have a full week off. From late summer to early fall, we've had some big projects at work that  turned into many late nights.

Now, spending the first day in the city definitely didn't help my attempt to not spend much money that week.. On my way home I stopped by Eataly for some produce and fresh pasta (Yes I know, how tourist-y of me). These were the results:


É Quel Periodo dell'Anno by Julian Focareta

I can not say we are true vintners, but there's been a lineage of winemakers in the Focareta family. As far as I've heard (I am lucky enough to have all four grandparents and on my father's side my grandfather has told me the following); my great grandfather started off as a villager who would distribute wine throughout his paesino (village). Just like a majority of the Italians in/around Waterbury, CT, we are from Pontelandolfo, Italy. It is a small town that is mainly self-sufficient. At my great grandfather's time, there was no real work. Everyone lived off their small piece of land and bartered excess to receive things they needed.

| La Pisando |

His son, my grandfather, followed in his footsteps, however, when he migrated to the US to Waterbury, he was able to launch a career in fine masonry. He did not lose or disregard this tradition of winemaking though. (He also would provide the wine for the Church)To this day, he has carried it on and has given the knowledge of this process to my father. 

| Papa |

I have been fortunate enough to belong to a family who doesn't stray from tradition. Therefore, I, along with my older brother, have now been involved in the decision of ratio of our blend and the entire process. We call our blend (informally) Focareta Heritage, because it is something that has reached each generation the same special way. 

| Pigiato |

I can go as far as telling you that we make a Grenache/Zinfandel mix. There is also a little bit of Alicante grape in there to deepen the color a bit however, majority of the grape is Zinfandel. Stay tuned around Easter 2016 to get the feedback on the turnout. Let's hope this year is another good one. 

Portland, ME by Julian Focareta

About a week ago I was coming back home from my first day back to work after a trip up to Portland, Maine for a quick shoot. I've always been one for summertime seafood but this was my first time seeing the product in it's earliest state. I've seen the tourist side of things from a few family trips to Maine, but nothing like this. It's not everyday you jump ten feet off a port onto a boat that has seen its days of spilt beer, wet cigarettes, microwaved dinners, and I think what is the smell of fresh catch?

My English friend unfortunately underwent a fire at his restaurant about nine months ago and is in the process of remodeling the entire building. The smoke ruined the entire interior of the restaurant and his kitchen as well. In their process of remodeling, they looked to change the entire dining environment.

Their restaurant obviously revolves around fresh northeastern seafood. What started as a fish market is now transitioning into a full service restaurant. Close Harbour Seafood has been in business for over 30 years as a small market with a small menu but are now looking to turn into something bigger. In hope to do so, they're looking to decorate the interior with a few large format prints on the walls of the port they've been in business with for their thirty years of business. 

Other than all the great food and hip culture, Portland offered some beautiful industrial landscapes. If I had to suggest a few places I would choose Liquid Riot Brewery (drink/eat), Portland Hunt and Alpine Club (drink), and Duck Fat (eat).

One Saturday Night by Julian Focareta

As much as we can, a good friend I have from England enjoy making excessively large meals for us and a few friends. We tend to get together and drink an excessive amount of homemade wine but now that we are cooking alongside, we feel much better about ourselves...This time we had a long, but happy lunch at a local farm-to-table restaurant called The Marketplace in Woodbury, CT. After a couple bottles of Prosecco, we hit the nearby market called New Morning Market on a quest to build a table of local produce and some sort of roast.

Our final decision was a Colorado bone-in lamb roast marinated with lemon zest, rosemary, and garlic. We were also able to pick up local produce such as portobellos, zucchini, squash, and green onions. We also put together a quick olive-oil marinated salad with fresh watermelons, sliced radishes, heirloom tomatoes, avocados, and topped with farmer micro-greens. 

All in all, it was a great, relaxing day. After stamping out details of an upcoming shoot in Portland, Maine, we were able to find some time to cook for a table of nine. 

La Tavola Ristorante - 22 Agosto 2015 by Julian Focareta

  • Dall'Alto al Basso;
    • Bistecca (Tomahawk) con Rosemarini e Pomodori Cimelio
    • Aglio Fresco
    • Pomodori Cimelio
    • Polpo con Insalata di Olive, Cipolla, Pepperoni Arrostiti, e Patati Locali
    • Fettuccine con Aragosta

Manchester, NH by Julian Focareta

I'd like to personally thank the Puchacz family for allowing me to shoot their entire benefit golf tournament and dinner party. A quick trip to New Hampshire is always a good time for me. Local beers and fresh air resonate a good two days off from work. Check out a few shots from the past weekend!

Oh, and the after party was an absolute blast.

Ponte, ITA by Julian Focareta

Campania, Italia

For some reason today, I was thinking about how lucky I have been to see all four of my grandparents' house in a little village called Pontelandolfo right outside of Benevento, Italy. As a descendant of immigrant parents, I consider myself one many few individuals who get to physically experience their roots. 

The second time I was able to have my brother and cousin join me on the trip and we all were staying in a little town outside of Benevento called Ponte where our cousins live. What I tend to call an estate, they call it home and the only thing they've ever known. This photo is a view from the small bed and breakfast my uncle is in the process of building on one side of his land. 

Stamford, CT by Julian Focareta

May 13, 2015