10%

Greek Easter

& Souvla's first birthday

By Luke Beard

April 13^th, 2015

The whole lamb

It’s not any sort of secret that I love Souvla so it was excited when I was asked to shoot their one year birthday bash and hang out in the kitchen while they prepared a special buffet for a sold out party. The event also happen to fall on greek easter so there was all sorts of traditional things going on. Including painting a bunch of eggs red.

I had never shot in an active kitchen before so it was a little challenging not to be a pain in the ass for a team of people cooking and still get on on the lamb preparing action. Pro-tip: Don’t wear sneaker to a kitchen shoot, you will slide everywhere and could possibly fall into some soup or on a knife or something.

In classic Souvla fashion the event was flawless, fun and more importantly a testament and celebration to the people that have been working hard to create one the best spots in San Francisco. Proud to call these cats my friends.

Now on to some food porn.

Lamb marinated in lemon, herbs and olive oil, before it gets loaded onto the rotisserie.

Write your story here. (Optional)

A custom Leek and herb brush is made in the kitchen especially for seasoning the meats with olive oil while they roast.

Write your story here. (Optional)

Spring lamb from Don Watson‘s farm in Napa Valley.

Feta-brined chicken.

Yeah.

Want to know about those red eggs? Read this.

Another treat served was “Tsoureki” bread a greek traditional easter bread.

Tsoureki (Greek: τσουρέκι) is a sweet, egg-enriched bread, rooted in the cuisines of Western and Central Asia. It is formed of braided strands of dough.