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  • 9 July, 2008. New York, NY. Amy Jo Dimaglio (41, Coordinator of the seafood program) shucks an oyster at the shucking station of the new Whole Foods that opened in Tribeca today, on July 9th, 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    wholefds004.jpg
  • 9 July, 2008. New York, NY. Amy Jo Dimaglio (41, Coordinator of the seafood program) shucks an oyster at the shucking station of the new Whole Foods that opened in Tribeca today, on July 9th, 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    wholefds003.jpg
  • 9 July, 2008. New York, NY. Amy Jo Dimaglio (41, Coordinator of the seafood program) shucks an oyster at the shucking station of the new Whole Foods that opened in Tribeca today, on July 9th 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    wholefds007.jpg
  • 9 July, 2008. New York, NY. Amy Jo Dimaglio (41, Coordinator of the seafood program) shucks an oyster at the shucking station of the new Whole Foods that opened in Tribeca today, on July 9th, 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    wholefds006.jpg
  • 9 July, 2008. New York, NY. Bia Rich, a 33 year old resident of Tribeca, observes a Whole Foods employee serving her oysters at the shucking station of the new Whole Foods that opened in Tribeca today, on July 9th 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    wholefds009.jpg
  • 9 July, 2008. New York, NY. Amy Jo Dimaglio (41, Coordinator of the seafood program) picks some oysters to shuck at the shucking station of the new Whole Foods that opened in Tribeca today, on July 9th 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    wholefds005.jpg
  • 9 July, 2008. New York, NY. Customer Tara Ramroop waits for her oysters to be shucked at the shucking station of the new Whole Foods that opened in Tribeca today, on July 9th 2008. "I never bought them because I was never able to open them. Now I can eat them!" Tara Ramroop says, who lives in the neighborhood. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    wholefds001.jpg
  • 9 July, 2008. New York, NY. Customers shop at the shucking station of the new Whole Foods that opened in Tribeca on July 9th, 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    wholefds011.jpg
  • 9 July, 2008. New York, NY. Clams are on display for customers at the shucking station at the seafood section of the new Whole Foods that opened in Tribeca today, on July 9th 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    wholefds008.jpg
  • 9 July, 2008. New York, NY. Customers wait to be served at the shucking station at the seafood section of the new Whole Foods that opened in Tribeca today, on July 9th, 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    wholefds002.jpg
  • 9 July, 2008. New York, NY. A customer points out the wild gulf shrimp on display at the shucking station of the new Whole Foods that opened in Tribeca today, on July 9th 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    wholefds010.jpg
  • LECCE, ITALY - 15 DECEMBER 2021: "Oyster, Black Truffle", one of the 13 courses of the tasting menu, is ready to be served at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-090...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: A chef prepares an "Oyster, Black Truffle", one of the 13 courses of the tasting menu, here in the kitchen of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-089...jpg
  • 11 December, 2008. New York, NY. Waldy Malouf serves roasted oysters mignonette with shallot herbs at the Beacon restaurant. He is "on stage" for a small birthday party of six people in the open kitchen of Beacon's dining room, a New York restaurant. Several restaurants offer special seatings with their celebrity chefs.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081211_NYT_CHEF-beacon_M...jpg
  • 11 December, 2008. New York, NY. Waldy Malouf picks roasted oysters from the kitchen at the Beacon restaurant. He is "on stage" for a small birthday party of six people in the open kitchen of Beacon's dining room, a New York restaurant. Several restaurants offer special seatings with their celebrity chefs.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081211_NYT_CHEF-beacon_M...jpg