Lou Manna
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Edible Reno-Tahoe · Winter 2025

Slow-Cooked Luxury

Photographs by Lou Manna, words by Erik Jimenez

Read the story at Edible ↗
Duck tamales with pomegranate, crema and microgreens over green sauce on a white plate, granite counter
Duck tamales with pomegranate, crema and microgreens over green sauce on a white plate, granite counter
Chef in whites holding a dish of duck confit in a home kitchen
Chef in whites holding a dish of duck confit in a home kitchen
Gloved hand salting duck legs in a white dish, high-key
Gloved hand salting duck legs in a white dish, high-key
Duck leg confit in golden fat with bay leaves and cinnamon in a white baker
Duck leg confit in golden fat with bay leaves and cinnamon in a white baker
Hands filling a corn husk with masa and shredded duck
Hands filling a corn husk with masa and shredded duck
Plated duck tamales with bowls of salsa verde, pomegranate and garnishes
Plated duck tamales with bowls of salsa verde, pomegranate and garnishes

Shoot something like this

Tell Lou what you’re making and when, and he’ll come back with dates and an estimate.

Or call Lou directly

917-886-3193lou@loumanna.com

Studio in Reno. Travels for work.

What are we shooting?
Stills, motion or both?
Where?
Budget range

Prefer the phone? 917-886-3193