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Chef Jacques Larson outside of the Wild Olive restaurant on Wadmalaw Island, South Carolina. The WIld Olive features Italian cusine with many ingrediants sourced from lowcountry farmers.

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30118186A_DIN_Wagner-0459.jpg
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Kathryn Wagner
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3362x5043 / 12.2MB
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Food Photography for the New York Times
Chef Jacques Larson outside of the Wild Olive restaurant on Wadmalaw Island, South Carolina. The WIld Olive features Italian cusine with many ingrediants sourced from lowcountry farmers.