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.

 

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Sudado de Pollo..( you don’t want to know what this means)

Here’s a Colombian recipe we tried that proves to be a whole lot better than its name translates to, take my word along with a cold glass of white or rose wine and a good loaf of crispy bread. It also gets better the next day…

Recipe:
5 yellow potatoes (peeled and cut in half)      miamifoodphotography_IMG_7875
1 package of frozen yuca
8 pieces of boneless/skinless chicken thighs
1 package of corn on a cob (cut corn in half)
1 red pepper
2 tomatoes
1/4 cup freshly chopped cilantro
2 cups of water
1/2 tsp of ground cumin
1 small sweet onion
1 garlic clove
1 tbsp live oil
Goya sazon with achiote
salt and pepper to taste

Brown the chicken in 1 tbsp of olive oil, salt and pepper to taste.  Set aside when done.
Saute chopped red pepper and onion.  Once the onion is translucent, add the chopped garlic and sauté for another 5 minutes at low heat.
Add 2 cup of water.  When boiling, add yuca, corn, and potatoes.
Add Goya sazon and cumin.
Add browned chicken and cook for another 15 minutes so all the flavors can blend together.

For more food photos

 

 

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 .                                     

Food Photography            pulledporkbrick

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…

Potato Leek Soup with Smoked Salmon

Like soup?  Forget cans or frozen bricks of salty bouillon with what was once a veg or meat now a carrier of some chemical experiment gone wrong. This soup is so easy to make you can direct a child to do it while you watch a movie… and real good too.

Potato,Leek Soup with Smoked Salmon

3 potatoes ( red or a good   Idaho  type if there are any left)

2 large Leeks

1 pint of heavy cream ( yes it  has fat so what,if you want a diet, just heat water)

2-3 pints of a good organic chicken broth ( or be brave,make your own)

a package of smoked salmon..not LOX…wild Alaskan is real good..

a slab of butter… mmmm

fresh chives

Parmesan and good old heavy bread…

Video:

peel and cube potatoes…  boil in water till tender…slice all the Leeks up thin…saute in butter about 3-4 min….then add drained potatoes to mix in for 3-4 minutes…add bouillon and cream and turn down heat to simmer for 8-10  minutes. Take off stove use hand or large mixer and bring to a smooth texture…you can save some cubed potatoes to add in bowl after,add pepper to taste, no salt, and stir in thinly sliced small pieces of smoked salmon…stir and top off with Chop Chives in a bowl with Parmesan… Bon Appetite … a nice Pinot Grigio goes well…

 

They wanted me to shoot Bronzini…

I was hired to shoot Bronzini. I didn’t know what he did or what he “didn’t do” to call me in. All they told me is that he was coming that morning from either Greece or Italy in the Mediterranean. After the shoot they would put him in “The Freezer”

I set it up that day and waited. They brought him over. I grabbed him and wrestled him onto table. He was slippery but cooperative and we all knew what was to happen next. It didn’t take too long despite the fact that I had to take a few shots….

This is Bronzini, a fish. I shoot Food. I’m also the fish guy

 who has

” The Fish Series…” an ongoing art project that is now showing some images with the “Works in Progress”  photo show, as part of the Miami Visual Collective,  appearing at the Jorge Hullian Gallery , 5864 Sunset Drive,South Miami, FL.
So it would be a perfect fit that I should shoot an assignment involving fish. My client had just that in mind when he called. They are one of the best fresh fish providers in the state, supplying top chefs and high end restaurants with both known and some unusual fish from different parts of the world. Bronzini was one of them.

The director of this job couldn’t be on location but we kept  communicating by posting images live online as we shot them. With me, besides my assistant, was the designer and owner, watching the monitor as images appeared and after some careful time for initial approvals on backgrounds colors etc, we went on to execute my mission.

It doesn’t get any fresher than this by setting it up on location. Full scale lighting for such small colorful items help make them clean and makes their colors sparkle. Styling them is another challenge and sometimes the simpler something looks the harder it is. Luckily my sous chef experience comes into play as this time we didn’t bring in one of the great food stylists I work with. This job presented its own set of challenges and time constraints but that’s part of the job and why I love it.

PS. my wife made me sleep on the couch that night.