When Ann Flood wanted to partner up with me for the Edible Chicago Magazine Spring Issue 2017, it was a no-brainer to say yes to one of my favorite local reads.
Edible Chicago Magazine is a seasonally published magazine that I was fortunate enough to work with on the Spring 2016 issue when I shot a spread for Standard Market’s Cheese Cave.
This year, they featured my Smoked Salmon with a Poached Egg recipe where I not only shared the recipe, but I talk about the power of creative collaborations.
Grab your copy here!
All images ©Regan Baroni 2017.