Megy Karydes

Boston_Bondir_Chef Jason Bond[#Beginning of Shooting Data Section]Nikon D70002011/11/06 23:48:16.00Time Zone and Date: UTC-5, DST:ONLossless Compressed RAW (14-bit)Image Size: L (4928 x 3264)Lens: VR 105mm F/2.8GArtist: Copyright: Focal Length: 105mmExposure Mode: ManualMetering: MatrixShutter Speed: 1/100sAperture: F/3.2Exposure Comp.: 0EVExposure Tuning:ISO Sensitivity: ISO 1000Optimize Image:White Balance: Auto1, 0, 0Focus Mode: AF-AAF-Area Mode: Dynamic, 21 pointsAF Fine Tune: OFFVR: ONLong Exposure NR: OFFHigh ISO NR: ON (High)Color Mode:Color Space: sRGBTone Comp.:Hue Adjustment:Saturation:Sharpening:Active D-Lighting: OFFVignette Control:Auto Distortion Control: OFFPicture Control: [SD] STANDARDBase: [SD] STANDARDQuick Adjust: 0Sharpening: 3Contrast: 0Brightness: 0Saturation: 0Hue: 0Filter Effects:Toning:Map Datum:Dust Removal: 2011/07/27 22:34:44Image Comment: [#End of Shooting Data Section]

Marshmallows are the hot new thing in ‘fine dining’

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Temple St Clair Secret Garden Serpent necklace

Bold gold jewelry is back in style

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Goodbye china sets, hello luxe entertaining products

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High-end eateries play with fire

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It’s a wrap: Alpaca wool hits the runway

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Dishing out fine art

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Two wheels worth five figures

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Fine dining goes lowbrow without losing its luster

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This chocolate bar costs $260

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Megy Karydes | Author

megy-karydes