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  • Diners enjoying dinner service at Bao Bei Chinese Brassierie in Vancouver BC
    r.mcclaran-vancouver_food-9832.JPG
  • Diners enjoying dinner service at Bao Bei Chinese Brassierie in Vancouver BC
    r.mcclaran-vancouver_food-9853.JPG
  • DOC Wine and Food, in Portland Oregon
    r.mcclaran-doc-wine&food-7652.JPG
  • Le Pigeon - Lemon Grass rubbed Pigeon grilled and served with quinoa & Lime & Golden Beet Salad, Cumquat and Quinoa  Cracker w/ yogurt and beet juice. Line cookers, Andrew Mace, Tome Hill and Christopher Neal in the background.
    mcclaran-lepigeon_MG_8210.JPG
  • Beef Tenderloin with Dungeness Crab, Bernaisse Sauce and potato gratin, garnished with watercress. Paired with a Double Mountain IRA, from Hood River Oregon.
    mcclaran-woodsman_MG_4071.JPG
  • Beef Tenderloin with Dungeness Crab, Bernaisse Sauce and potato gratin, garnished with watercress. Paired with a Double Mountain IRA, from Hood River Oregon.
    mcclaran-woodsman_MG_4019.JPG
  • Assorted macaroons at Bon Macaron Patisserie in Vancouver BC
    r.mcclaran-vancouver_food-0001.JPG
  • DOC Wine and Food, in Portland Oregon
    r.mcclaran-doc-wine&food-7588.JPG
  • Chef preparing the Croque Madame, brioche with Ham, truffled béchamel, gruyere these and sunny side up egg at The Barberry in McMinnville, Oregon
    mcclaran-mcminnville-9513.JPG
  • Croquembouche at The Barberry in McMinnville, Oregon
    mcclaran-mcminnville-9502.JPG
  • The KAOS building, including The Barberry in McMinnville, Oregon
    mcclaran-mcminnville-9474.JPG
  • Le Pigeon - Lemon Grass rubbed Pigeon grilled and served with quinoa & Lime & Golden Beet Salad, Cumquat and Quinoa  Cracker w/ yogurt and beet juice. Line cookers, Andrew Mace, Tome Hill and Christopher Neal in the background.
    mcclaran-lepigeon_MG_8297.JPG
  • Le Pigeon - Lemon Grass rubbed Pigeon grilled and served with quinoa & Lime & Golden Beet Salad, Cumquat and Quinoa  Cracker w/ yogurt and beet juice. Line cookers, Andrew Mace, Tome Hill and Christopher Neal in the background.
    mcclaran-lepigeon_MG_8273.JPG
  • Le Pigeon - Lemon Grass rubbed Pigeon grilled and served with quinoa & Lime & Golden Beet Salad, Cumquat and Quinoa  Cracker w/ yogurt and beet juice. Line cookers, Andrew Mace, Tome Hill and Christopher Neal in the background.
    mcclaran-lepigeon_MG_8148.JPG
  • Beef Tenderloin with Dungeness Crab, Bernaisse Sauce and potato gratin, garnished with watercress. Paired with a Double Mountain IRA, from Hood River Oregon.
    mcclaran-woodsman_MG_4036.JPG
  • Spiced Carrot Smorreboard with Fresh Cheese, apple and Buckwheat, at Farmer's Apprentice
    r.mcclaran-vancouver_food-0073.JPG
  • Spiced Carrot Smorreboard with Fresh Cheese, apple and Buckwheat, at Farmer's Apprentice
    r.mcclaran-vancouver_food-0065.JPG
  • Diners enjoying dinner service at Bao Bei Chinese Brassierie in Vancouver BC
    r.mcclaran-vancouver-9824.JPG
  • Assorted macaroons at Bon Macaron Patisserie in Vancouver BC
    r.mcclaran-vancouver_food-9978.JPG
  • Shan Chickpea Tofu at Bao Bei Chinese Brassierie in Vancouver BC
    r.mcclaran-vancouver_food-9778.JPG
  • Spiced Carrot Smorreboard with Fresh Cheese, apple and Buckwheat, at Farmer's Apprentice
    r.mcclaran-vancouver_food-0064.JPG
  • DOC Wine and Food, in Portland Oregon
    r.mcclaran-doc-wine&food-7636.JPG
  • DOC Wine and Food, in Portland Oregon
    r.mcclaran-doc-wine&food-7579.JPG
  • DOC Wine and Food, in Portland Oregon
    r.mcclaran-doc-wine&food-7521.JPG
  • DOC Wine and Food, in Portland Oregon
    r.mcclaran-doc-wine&food-7491.JPG
  • DOC Wine and Food, in Portland Oregon
    r.mcclaran-doc-wine&food-7478.JPG
  • DOC Wine and Food, in Portland Oregon
    r.mcclaran-doc-wine&food-7468.JPG
  • Croque Madame, brioche with Ham, truffled béchamel, gruyere these and sunny side up egg at The Barberry in McMinnville, Oregon
    mcclaran-mcminnvile-9532.TIF
  • Croque Madame, brioche with Ham, truffled béchamel, gruyere these and sunny side up egg at The Barberry in McMinnville, Oregon
    mcclaran-mcminnville-9574.JPG
  • Croque Madame, brioche with Ham, truffled béchamel, gruyere these and sunny side up egg at The Barberry in McMinnville, Oregon
    mcclaran-mcminnville-9545.JPG
  • Croque Madame, brioche with Ham, truffled béchamel, gruyere these and sunny side up egg at The Barberry in McMinnville, Oregon
    mcclaran-mcminnville-9536.JPG
  • Croque Madame, brioche with Ham, truffled béchamel, gruyere these and sunny side up egg at The Barberry in McMinnville, Oregon
    mcclaran-mcminnville-9531.JPG
  • Brunch diners at The Barberry in McMinnville, Oregon
    mcclaran-mcminnville-9486.JPG
  • Brunch diners at The Barberry in McMinnville, Oregon
    mcclaran-mcminnville-9478.JPG
  • The KAOS building, including The Barberry in McMinnville, Oregon
    mcclaran-mcminnville-9460.JPG
  • Le Pigeon - Lemon Grass rubbed Pigeon grilled and served with quinoa & Lime & Golden Beet Salad, Cumquat and Quinoa  Cracker w/ yogurt and beet juice. Line cookers, Andrew Mace, Tome Hill and Christopher Neal in the background.
    mcclaran-lepigeon_MG_8332.JPG
  • Le Pigeon - Lemon Grass rubbed Pigeon grilled and served with quinoa & Lime & Golden Beet Salad, Cumquat and Quinoa  Cracker w/ yogurt and beet juice. Line cookers, Andrew Mace, Tome Hill and Christopher Neal in the background.
    mcclaran-lepigeon_MG_8174.JPG
  • Le Pigeon - Lemon Grass rubbed Pigeon grilled and served with quinoa & Lime & Golden Beet Salad, Cumquat and Quinoa  Cracker w/ yogurt and beet juice. Line cookers, Andrew Mace, Tome Hill and Christopher Neal in the background.
    mcclaran-lepigeon_MG_8166.JPG
  • Le Pigeon - Lemon Grass rubbed Pigeon grilled and served with quinoa & Lime & Golden Beet Salad, Cumquat and Quinoa  Cracker w/ yogurt and beet juice. Line cookers, Andrew Mace, Tome Hill and Christopher Neal in the background.
    mcclaran-lepigeon_MG_8144.JPG
  • Beef Tenderloin with Dungeness Crab, Bernaisse Sauce and potato gratin, garnished with watercress. Paired with a Double Mountain IRA, from Hood River Oregon.
    mcclaran-woodsman_MG_4123.JPG
  • Beef Tenderloin with Dungeness Crab, Bernaisse Sauce and potato gratin, garnished with watercress. Paired with a Double Mountain IRA, from Hood River Oregon.
    mcclaran-woodsman_MG_4042.JPG
  • Beef Tenderloin with Dungeness Crab, Bernaisse Sauce and potato gratin, garnished with watercress. Paired with a Double Mountain IRA, from Hood River Oregon.
    mcclaran-woodsman_MG_4014.JPG
  • Chef Greg Higgins, owner of Higgins in Portland Oregon
    mcclaran-higgins_MG_8457.tif
  • Citrus Encrusted Halibut at Higgins in Portland Oregon
    mcclaran-higgins_MG_8559.tif
  • Diners enjoying dinner service at Bao Bei Chinese Brassierie in Vancouver BC
    r.mcclaran-vancouver_food-9825.JPG
  • Salmon Fish and Chips with Fried Oysters, cole slaw and tartar at Fish Counter in Vancouver BC
    r.mcclaran-vancouver_food-9708.JPG
  • DOC Wine and Food, in Portland Oregon
    r.mcclaran-doc-wine&food-7650.JPG
  • DOC Wine and Food, in Portland Oregon
    r.mcclaran-doc-wine&food-7590.JPG
  • DOC Wine and Food, in Portland Oregon
    r.mcclaran-doc-wine&food-7546.JPG
  • Brunch diners at The Barberry in McMinnville, Oregon
    mcclaran-mcminnville-9489.JPG
  • The KAOS building, including The Barberry in McMinnville, Oregon
    mcclaran-mcminnville-9465.JPG
  • Le Pigeon - Lemon Grass rubbed Pigeon grilled and served with quinoa & Lime & Golden Beet Salad, Cumquat and Quinoa  Cracker w/ yogurt and beet juice. Line cookers, Andrew Mace, Tome Hill and Christopher Neal in the background.
    mcclaran-lepigeon_MG_8265.JPG
  • Le Pigeon - Lemon Grass rubbed Pigeon grilled and served with quinoa & Lime & Golden Beet Salad, Cumquat and Quinoa  Cracker w/ yogurt and beet juice. Line cookers, Andrew Mace, Tome Hill and Christopher Neal in the background.
    mcclaran-lepigeon_MG_8194.JPG
  • Beef Tenderloin with Dungeness Crab, Bernaisse Sauce and potato gratin, garnished with watercress. Paired with a Double Mountain IRA, from Hood River Oregon.
    mcclaran-woodsman_MG_4048.JPG
  • Diners enjoying dinner service at Bao Bei Chinese Brassierie in Vancouver BC
    r.mcclaran-vancouver_food-9824.JPG
  • Beef and Guinness Pie at Dock Lunch
    r.mcclaran-vancouver_food-0053.JPG
  • Spiced Carrot Smorreboard with Fresh Cheese, apple and Buckwheat, at Farmer's Apprentice
    rmcclaran-0073.jpg
  • DOC Wine and Food, in Portland Oregon
    r.mcclaran-doc-wine&food-7471.JPG
  • The KAOS building, including The Barberry in McMinnville, Oregon
    mcclaran-mcminnville-9467.JPG
  • Le Pigeon - Lemon Grass rubbed Pigeon grilled and served with quinoa & Lime & Golden Beet Salad, Cumquat and Quinoa  Cracker w/ yogurt and beet juice. Line cookers, Andrew Mace, Tome Hill and Christopher Neal in the background.
    mcclaran-lepigeon_MG_8314.JPG
  • Street Scenes in Sisters Oregon
    _MG_1770.JPG
  • Coquine  restaurant, Portland - Chef Katy Millard<br />
- roasted and raw carrots with peppery mustard greens, caper berries, and a sieved duck egg.
    r.mcclaran-coquine-0348.JPG
  • Coquine  restaurant, Portland - Chef Katy Millard<br />
- roasted and raw carrots with peppery mustard greens, caper berries, and a sieved duck egg.
    r.mcclaran-coquine-0323.JPG
  • Coquine  restaurant, Portland - Chef Katy Millard<br />
- roasted and raw carrots with peppery mustard greens, caper berries, and a sieved duck egg.
    r.mcclaran-coquine-0368.JPG
  • Coquine  restaurant, Portland - Chef Katy Millard<br />
- roasted and raw carrots with peppery mustard greens, caper berries, and a sieved duck egg.
    r.mcclaran-coquine-0305.JPG
  • Coquine  restaurant, Portland - Chef Katy Millard<br />
- roasted and raw carrots with peppery mustard greens, caper berries, and a sieved duck egg.
    r.mcclaran-coquine-0304.JPG
  • Street Scenes in Sisters Oregon
    _MG_1798.JPG
  • Street Scenes in Sisters Oregon
    _MG_1797.JPG
  • Street Scenes in Sisters Oregon
    _MG_1777.JPG
  • Street Scenes in Sisters Oregon
    _MG_1765.JPG
  • Coquine  restaurant, Portland - Chef Katy Millard<br />
- roasted and raw carrots with peppery mustard greens, caper berries, and a sieved duck egg.
    r.mcclaran-coquine-0337.JPG
  • Coquine  restaurant, Portland - Chef Katy Millard<br />
- roasted and raw carrots with peppery mustard greens, caper berries, and a sieved duck egg.
    r.mcclaran-coquine-0320.JPG
  • Coquine  restaurant, Portland - Chef Katy Millard<br />
- roasted and raw carrots with peppery mustard greens, caper berries, and a sieved duck egg.
    r.mcclaran-coquine-0307.JPG
  • Street Scenes in Sisters Oregon
    _MG_1802.JPG
  • Street Scenes in Sisters Oregon
    _MG_1763.JPG
  • Coquine  restaurant, Portland - Chef Katy Millard<br />
- roasted and raw carrots with peppery mustard greens, caper berries, and a sieved duck egg.
    r.mcclaran-coquine-0397.JPG
  • Coquine  restaurant, Portland - Chef Katy Millard<br />
- roasted and raw carrots with peppery mustard greens, caper berries, and a sieved duck egg.
    r.mcclaran-coquine-0389.JPG

Robbie McClaran

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