All posts filed under: Food Photography

Lobster Roll

Maine lobster spring rolls with avocado, pineapple & vanilla coconut sauce. Perhaps, when we think of spring roll’s, we think of fatty, deep fried, brown rolls that are usually dipped into an undefinable sauce.  Although this calorie packed food has its place, there is, I believe, a much better and healthier alternative – the Vietnamese style spring roll!  In contrast to the well known, deep fried spring roll – which is most likely made using flour, the Vietnamese roll is made with rice paper and is often eaten without cooking.  This is a food you may find in a Vietnamese or Thai restaurant and is mostly served with a sweet peanut sauce. I truly enjoy working with rice paper and in my opinion it is actually a quite perfect food.  It has hardly any calories, it is made from rice, it can be eaten without cooking and you can use it in sweet or savory applications. For our wonderful dish, we decided to combine lobster and avocado, which are both delicious served slightly chilled – it is summer after all! …

Food Photography By Chef

I have been taking pictures of food for over a decade. I started by investigating camera settings and then slowly learned the process of photography. I have been fortunate to spend time with and learn from some very good photographers – and this has helped me immeasurably in understanding this craft. Although I am no where near expert status or would I ever call myself a photographer, I did develop what I would call my own style of photography – which encompasses the following characteristics: Deep depth of field Vibrant Colors Close to the subject Highest possible details My setup is pretty simple (when it comes to this trade) – 2 lights (320 watt with silver lined reflective umbrella, 160 watt white umbrella shoot through); Nikon D610 and a cheap plastic lens (AF Zoom-Nikkor 35-80mm f/4-5.6D N). The most important tool I have come to appreciate is my color checker.  Every time I take pictures, my first picture is the color checker. Color accuracy is something I pay a great deal of attention to. My …

Scallop & Tequila! Oh Yeah …

Seared Scallops, Grilled Watermelon, Grapefruit & Aperol. I recently had a chance to work with Chef Adam Kenworthy in SOHO.  We had a great time working together in the kitchen.  After work, Adam decided to make a couple of margaritas and they were incredible.  Since I don’t regularly consume alcohol but really enjoyed these flavors, I decided to create a dish around this delicious combination.  I learn something new about my profession every day! So here it goes!  Don’t eat and drive & please, always eat responsibly! For my initial inspiration I used Adam’s fantastic margarita.  Adam mixed together fresh grapefruit juice, aperol, fresh watermelon juice, fresh lime and organic tequila (Del Maguey VIDA Mezcal) , finishing everything off with some fresh basil. I absolutely love fresh, jumbo scallops – especially seared hard with lots of salt – and they only seemed a logical choice to highlight these incredible flavors.  I really don’t like to admit, but I actually like the super caramelized crust the best 😳.  If you are able to sear a scallop hard …

All About Kohlrabi

This is a vegan dish that I created based on Kohlrabi – one of my favorite vegetables when I grew up. Kohlrabi is a crossbreed of cabbage and radish and the resulting dish is perhaps one of the better dishes I have developed in recent years.  To create interesting and satisfying vegan dishes  is quite a challenge!  I believe that this dish is a pleasure to eat – with plenty of crunch, spiciness and flavor. When I was young we would eat a lot of raw cut vegetables for dinner where kohlrabi played a major roll – among cucumbers, radishes & tomatoes.  Kohlrabi is awesome and comes in both green or purple varieties.  Both vegetables taste and look the same once peeled.  Although it is not the easiest vegetable to prepare, I really love Kohlrabi.  For this dish I combined three components – each with different preparations. The components of the Kohlrabi Braised discs: we peel & trim (keep trims) the kohlrabi and slice 1/4″ thick slices and braised them in a vegetables stock until tender. Ribbons: we …

Spinach Gnocchi, Goat Cheese & Fiddlehead Ferns

This dish was centered around fiddle head ferns which have a relatively short season. They are not anything spectacular or super special but merely a detour from the daily grind of boredom and familiarity.  I wanted to feature the ferns in a vegetarian dish that was simple and fun.  Spinach gnocchi seemed like a good idea – paired with some fresh goat cheese and of course the sautéed ferns. We received ours from dartagnan a premier supplier of all things special, free range and extraordinary.  When we first received the ferns we washed them well since they are growing in the wild.  Next a quick blanch (1 gallon water & almost 1 cup of salt) followed by a quick shock in ice water.  Fiddlehead ferns are best sautéed in butter, (clarified) with salt and pepper. Gnocchi ? Potato Dumplings! As for the gnocchi they were relatively simple to make.  While I am not a particular fan of Italian cuisine, I don’t really consider gnocchi to be Italian, except for the name.  I call them gnocchi’s because I …