Greg Vaughn Photography

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  • Chef Raymond Southern's Scallop Crudo at Kingfish Inn Restaurant in West Sound on Orcas Island, San Juan Islands, Washington. (Lummi Island wild weathervane scallops, watermelon radish mixed baby peppers, fennel, evoo)
    GV20025202.jpg
  • Jack Czarnecki, chef & co-owner of the Joel Palmer House restaurant presenting his creation Oregon Chinook Salmon with Duxelles Quinoa and Chimichurri, paired with Oregon Pinot Noir wine; Dayton, Oregon.
    d0306300.jpg
  • Chef Raymond Southern's Scallop Crudo at Kingfish Inn Restaurant in West Sound on Orcas Island, San Juan Islands, Washington. (Lummi Island wild weathervane scallops, watermelon radish mixed baby peppers, fennel, evoo)
    GV20020629.jpg
  • Chef Raymond Southern's Zarzuela de Mariscos at Kingfish Inn, West Sound, Orcas Island, Washington.
    GV20025211.jpg
  • Waitress serving wine to couple dinging at Waterfront Depot restaurant overlooking the Siuslaw River in Old Town, Florence; Oregon Coast.
    09111531.jpg
  • Beet and goat cheese salad created by chef Ben Stenn, paired with Erin Glenn Wines chardonnay at Celilo Restaurant; Hood River; Oregon.
    0711179.jpg
  • Autumn Salad: spinach, lettuce, beets, oranges, tangerines, and goat cheese with a light honey dressing. At Chef Betty Vazquez's El Delfin Restaurant in Hotel Garza Canela, San Blas, Riviera Nayarit, Mexico.
    GV19115445.jpg
  • Chef Héctor Leyva and sous chef Ivan Bautista at Hector's Kitchen restaurant in Punta Mita, Riviera Nayarit, Mexico.
    GV19111673.jpg
  • Chef Betty Vazquez's El Delfin Restaurant in Hotel Garza Canela, San Blas, Riviera Nayarit, Mexico.
    GV19112009.jpg
  • Margarita at Chef Betty Vazquez's El Delfin restaurant in Hotel Garza Canela, San Blas, Riviera Nayarit, Mexico.
    GV19112012.jpg
  • Fresh, locally purchased Mahi-mahi with herbal butter basil and parsley, accompanied by roasted vegetables at Hector's Kitchen in Punta de Mita, Riviera Nayarit, Mexico.
    GV19115385.jpg
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