An ancient dish that is easy to prepare and will wow even the most cynical of your foodie friends.
When I am cooking there are two things that I always try to accomplish in addition to making something that tastes amazing: simple preparation (I’m a busy guy after all) and a great presentation (because I’m a food photographer, duh). Both of these characteristics are married together in one beautiful dish that is sure to impress your guests: Salt Crusted Fish.
I am an unashamed dog person. After adopting a rescue mutt from a local shelter, I went from being the guy who merely tolerated other people’s pets, to the guy who turns off the tv if there is any hint of violence to animals. And because of this canine-love I was pleased to find this perfect not-so-sweet and salty cocktail to finish out the salt issue of The Insatiable Lens: The Salty Dog Cocktail.
At the end of each year I put together a larger-than-normal promotional mailing, mainly targeted at the clients that I have worked with over the past year. And while this is definitely a form of self-promotion for my business, I also see it as a thank-you to all the fantastic clients that I have had the opportunity to work with. I couldn’t make it as a professional photographer without these fine people putting their trust in me and my skills, and I am very grateful to all of them. Every day I work very hard to live up to the high creative and professional bar that my clients set for me. Seriously, a big thank you to everyone.
The Lobster Boil at Peacemaker Lobster & Crab in St. Louis, MO.
Chef Kevin Nashan is an institution in St. Louis. His first restaurant, Sydney Street Cafe has received numerous awards and is on the top of everyone’s list of great places to eat in St. Louis. He recently opened up a second restaurant down the road from Sydney Street called Peacemaker Lobster & Crab. As you can tell by the name, Peacemaker has a focus on shellfish but even if you’re not a fan of lobster (although who isn’t) there is lot of other great food to choose from as well … brisket po’boy with a side of fried green tomatoes anyone?
Who wants a sandwich? How about six of them? In August I had the opportunity to photograph five of the most popular sandwich shops in St. Louis for Feast Magazine. The art director, Lisa Allen, has a thing for stacking things when we do our studio shoots and this shoot was no different. After we’d made the beauty shots of each individual sandwich, we broke out the skewers and went to work.
If you say you don’t like Spam then you are no friend of mine. Sure, I shot a lot of high end food but when you get right down to it, can you really beat super-processed meat that contains more chemicals than actual meat-like ingredients? Ok, fine, I can understand your hesitation, but seriously, if Spam is prepared properly and paired with good ingredients? Delicious.
I’m pleased to report that one of my images was chosen for the cover of the August 2014 Issue of Feast Magazine. This is the Feast 50 issue, and there are tons of amazing photographs of food and beverages by myself and the other amazing photographers that I have the pleasure of working with. Pick up a copy at your local newstand or you can read the issue online at feastmagazine.com
I love making pizza at home, and have gotten pretty good at a variety of different styles and crusts. When I make pizza at home, in general, it is much more healthy than it is when I go out for a pie, if for no other reason than I make my pizza’s smaller at home, and I usually go with minimal toppings for both taste and practicality (home made pizzas can get easily bogged down with heavy toppings). As I’ve mentioned in earlier posts, I’m spending the year being trained in better eating habits and exercise by the Precision Nutrition (PN) program (so far the results have been pretty amazing). Part of this weekend’s lesson was the challenge to make a truly healthy pizza. As usual, I started with a base recipe found in Gourmet Nutrition (a PN publication) and made a few changes based on my personal preferences and what I had around the house for ingredients.
It has been a while since I’ve done a how to post, so I thought I’d talk a little bit about a really fun photograph that I shot for the June issue of Feast magazine here in St. Louis. Each month I shoot a cocktail column for Feast called The Mix which is usually a studio shot. I am responsible for both the propping and styling of each of these cocktail shots – some are easy, some are harder.
This month’s cocktail is the Moscow Mule, which is a fairly simple cocktail consisting of vodka, ginger beer, and lime juice. The drink is traditionally served in a copper mug, and much to my surprise I found it difficult to locate the appropriate mug. In the end, I was able to borrow an antique mug from the writer for the column – an original Moscow Mule mug produced by the makers of Cock & Bull ginger beer – who also created the cocktail in the first place.
Back in February I wrote a two part series of posts detailing all of my backup procedures for my photograghs – the media I use, the exhaustive redundancy, multiple locations for all my files … the whole deal. You can read those posts here: Backups and Archiving for Photographers (Part 1) and here: Backups and Archiving for Photographers (Part 2). One of the reasons that I wrote the posts is that in the summer of 2010 I made a really stupid error and completely erased my sole backup drive. Complete loss of all of the photographs that I had on there. Why? Because I only had a single point of failure … and it failed.
Now that the weather is finally on the nicer side of “when the hell will spring get here anyway” I’ve been wearing shorts, finally. Over the decade that I lived in NYC I think I owned and wore one single pair of shorts, and then I probably only wore them in the privacy of my 250 square foot studio apartment in East Harlem. I don’t think I was every chided for wearing shorts in New York, but I always suspected that people would secretly talk trash about my pale knees if wore shorts in public. However, now that I live in the city where some dudes think it’s totally ok to wear flip-flops to the bar on a Saturday night, I have found that I don’t have the same qualms as I did on the east coast, and I wear shorts all the freakin’ time. Where was I going with that? Oh yeah, it’s warm enough to wear shorts! Hooray!
I’ve been trying to eat healthier things these days, and one of the things that I’ve been trying to cut down on is gluten. I don’t have a gluten allergy or intolerance, and I’m certainly not going to give up bread. However, some people think that we would all feel better physically if we cut down on the gluten a bit anyway, so I’m giving it a shot. I picked up some cellophane noodles (otherwise known as mung bean noodles) at my local Asian market with the idea that they would be healthier for me. After checking out the nutritional information online, I’m not so sure that they are. They have more calories, more carbs, and seemingly less intrinsic value as a nutritional source than regular old wheat noodles. That said, they are gluten-free, so they have that going for them. Oh, and they are also wonderful to eat.