Eating Pasta, Florentine Style.

Florence has its open food market, the Centrale Mercato. Each stall  have their own specialty from nuts to elaborate meats.

Upstairs is where they all culminate in their version of a food court. Here you can eat cheap and good,drink as well.

 

 

 

I was in the mood for pasta so I saw this sign..

 

 

 

 

 

 

The chef whipped it up for me..Prego

 

It was light and excellent….  FYI I found out the translation..” Cow Stomach Ravioli in a Parsley,Basil sauce”.   MOOOOO…

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Pasta,Cheese,Prosciutto,Love..Roman Style

So my journey begins in Rome…not in Pennsylvania…but Italy. Hot and crowded in summer, like really really crowded, it’s rich in monuments, fountains, antiquities and of course, The Vatican. Of course we all know that so put the trip on your bucket list, go in fall.

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For me, it’s also about food since that’s what I do as Miami Food Photography.

 

 

 

 

Salumi, cold cuts to us, and cheese with a great non-alcoholic drink called Grodini, that tastes like Compari and oranges, very refreshing and habit forming. It’s perfect by day but it’s what’s up at night that makes Rome even more interesting.

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Wonderful sidewalk cafes serve their specialties. Look down the smallest side streets and find them. This one had fresh made pasta and gelato.

 

 

 

 

 

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Who knows..eat enough pasta, soak in the night air, bask in the night light and buona fortuna!

 

 

 

 

 

 

 

Timothy Duque…Chef

From his beginnings at Johnson Wales University,North Miami, he worked his way up as intern at the Westin Diplomat in Hollywood, where we met. He spent ten years there learning everything he could from fine dining to high volume banquet cooking. This broad experience helped to hone his expertise to create the chef he is today.

 

” My grandmother is Colombian and I grew up making empanadas and arepas from scratch with some very old family recipes ”

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Tim gives this advice to newbies…” Stay focused. Many newcomers are distracted by money and fame. If you aren’t passionate about food, the long hours and stressful days will definitely consume you. The most rewarding part of what we do is serving others and conveying our passion through our preparations.”

for some behind the scenes:

Got Crabs?

Who would want that!!! Actually I did and it was the kind of challenge I enjoy doing, and of course eating. My client has a top end product, canned crab meat…all kinds. My job , just the type  I love to do, style,prop,light,create,shoot…

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showing the product , all 19 for page use….

what’s inside  Backfin_Miami Food Photography-3228

How to use…Miami Food Photography-4007-8

Colossal crab,squeeze of lemon,sweet onions,tomato,lettuce,thousand island,on multi-grain bread…mmm… if you eliminate the bread,chop up the rest,you would have a great crab salad as well.       P.S. goes great with a cold Pinot Grigio, maybe two.

 

A Plate of Health or Get’s You Going

This is a different kind of back of camera and camera as well …my Iphone, also one of my favorites , forget the phone part ,who uses that today anyway! I love to cook especially in my new place that offers a great kitchen that opens into a large dining area…great to shoot in,good light … sorry for the plug.

Let’s first say that I have been using Organic items as much as possible and of course affordable. So start off the same in this recipe to really taste the goodness of this earth. I’m not specific on amounts because they can be varied according to taste and preferences… but here is mine for this very simple dish:

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one head of Broccoli ..I use the florets…

( yeah I know, why not use buy the florets instead of chopping? Because like a fish with its head on, the net product stays fresher in the end, not dried out and tasteless like the packaged one)

two Zucchinis ..cut in chunks,not slices…

( why? they stay better firm rather than slices do that will appear like a Salvadore Dali painting)

Half pound of mushrooms quartered… (why? see above Dali )

One red pepper or orange if you prefer…( why not a green one? This isn’t chile amigo,next time)

Half an onion…I first slice then half the slices…( really? see above )

One clove of garlic diced…. ( two or three if you’re over your love life )

A little sea salt or that pink one from Tibet ( yeah sure ) and a little Herbs de Province…you can make your own if you like..(recipe another time )

Swiss cheese shredded or Mozzarella and grated Parmesan (amount to taste )

One cup of white wine,the cheaper the better..

Start by steaming the broc its quicker, and lighter in final taste.Don’t over steam it..keep sticking a fork into it to test…usually 6-8 minutes…but test it. Meantime saute all the other items, adding herbs etc… together in olive oil, a good one, not the 99cent one at GoodGuys..( why? Reality check..) keep stirring them around or flipping them in the pan like a real Saute Chef…feel the food young Jedi. Meantime in a deeper baking dish put a layered amount of cheeses…In about 10 minutes all should cooked…mix all ingredients together and start layering them in dish one layer of mix and one of cheese…

When you run out top it with Parmesan and add one half the cup of white wine…drink the other half. Put into oven ( 325 for those who count) just for a few minutes to melt it all…don’t try to make a baked dish out of this one,it should stay firm with melted cheeses…

Bon Appetite MF…if there’s wine still in the bottle, finish it off !

Like it? Pass it one and re-post.

Truckin…from the road to solid bricks

I love food trucks. They’re like little treasure chests of food gathering in one spot, omitting the swank of getting dressed up and going downtown. I also love when they’re more than just burgers and fries. So when Chris and Rand (also a photographer in his own right) ,owners of Press Gourmet Sandwiches, called to say they had a new place to park and needed #foodphotography, I was more than happy to help.

A neat modern setting with a cool concept, “gourmet” sandwiches and who doesn’t like a great sandwich, much less over a dozen different ones! My challenge… 20 food photos; salads, sandwiches, sides, ASAP for the grand opening of their new store and to help me meet it, my first call was booking a food stylist who could handle the job under pressure, a tight space, short deadline, and tall order…enter Elaine Hazlet.  Food stylist Elaine Hazlet at work

We had worked together on other jobs and beside her talent, I always liked her positive, “can do” attitude.

 

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                                        Selecting the spot was simple, squeezing in studio lighting was not, but that’s what makes it more fun.DSC01036

and I knew I could re-assemble an image later for a different background, if need be… the miracles of  Photoshop .                                     

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Everything went well and beside eating some of the subjects, I got to play with them later, changing backgrounds.

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Behind the Food Scene part 1

You see it everywhere you go to eat…cell phone food shooters (guilty as well). At parties some,Doctors,Lawyers and Indian chiefs, beam while they  show me how they shoot food…why they should have been a photographer… and maybe I should have been one of them. Too bad my cell phone can’t litigate a case or do brain surgery for that matter… BUT .. just taking a the picture isn’t what #food photography is all about. So how many people does it take to shoot a simple sandwich? ….it all depends.

food shootLet’s start after a few meetings or brain storming sessions over what and how… and go to do we need a studio?

Again depends… 50lbs of meat and a case of buns later…yes. and testing the “stand-in” item shown here takes the most time…. Oddly what you don’t see is the 150 feet of space behind of space that goes to waste or what we call a ” client comfort zone ” a place to relax, eat,worry,work and sometimes play games! Oh there’s also a  kitchen…forgot that. Carole Rousseau

A key player is the food stylist. Sure your mom or wife does a smashing dinner spread but to make the camera taste food? That’s another story…

Carole Rousseau  Myself, client and designer  debating over how the tomato looks! What you don’t see is my assistant who is shooting this and running around while the stylist is in the kitchen making the 25th one.

Is it all worth it? Well next time you’re in the supermarket really look hard at the frozen food section and on the shelves…

Next… Shooting on Location…