Captain D’s did a recent social media campaign contest with a compare/contrast to find the differences between two food photographs highlighting their food and ingredients. We did the food photography with them here in Nashville along with Big Com advertising agency out of Birmingham, Alabama. Art Direction by Aaron Greshem and food styling by Atlanta based Tami Hardeman.
Can you spot the differences between the images? Some are more obvious than others, but I was there and still find myself stumped at a few of these.
I know I’ve mentioned this before, but I really enjoy getting to work with outstanding chefs on food photography projects. Chef Jim and Chef Michael with Stoney River are no exception. It’s always a fun and productive time with these guys. I think what impresses me most is Chef Jim’s leadership and commitment to quality food. And they both approach each recipe/dish with an artful eye. Here are a few images from a recent shoot with them here at the studio.
We recently did a series of images for their brunch menu. I can’t post them yet, but let’s just say the dishes are beyond good. I actually broke my own rule about eating on the job and tasted the creme brûlée french toast…unbelievably good. We’ll post those images in a couple of months.
I’m a procrastinator. Now, finally after years of thinking of this we actual shot this last week. I’m so relieved. It really was haunting me. What else do I need to say, it’s part of a series of Jackson Pollock inspired food works, for lack of a better term.
Now, to get to the 37 other food photography concepts I’ve got in my “to do” folder. Look for them in a few years.
I know it seems like I start each blog post with “we had fun…” but it’s true. We did have fun, and I’m OK with that. I love working with art directors who come with ideas allowing us to draw on our team to produce nice work. OK, group hug.
So, here are some ads we shot for Chinet promoting their various paper plate and “cut crystal” plasticware.
And yes, We DID have fun.
Until we received the manuscript for this story I didn’t know what “celeriac” was. Honestly, I would have guessed it as some kind of food allergy disease. Turns out it’s a diabetic friendly root super veggie. I love learning new things.
Here are a couple of spreads we shot for this Healthy Harvest feature. Wonderful food styling by Whitney Kemp.
What’s next? I’m kinda craving some roasted cauliflower…just kinda.
I think there must be a little bit of Will Rogers in me ’cause I never met a “chef” I didn’t like. Trey is no exception. We had fun with him in the studio…particularly when he showed us how he grows fresh sprouts. I won’t spill the beans on his secret but I’ll let ya know you already have what you need to do it in your own home. It literally was surprising.
Here he is, and here’s his “arugula, chicken liver, biscuit, boiled peanut, bacon vin” dish. There’s certainly good stuff to be had at The Farm House in Nashville—I witnessed it in person.
What fun it is to work with a smart entrepreneur—even more fun working with a smart entrepreneur with fantastic burger skills. That’s Dallas Shaw and he’s behing Hoss Loaded Burgers here in Nashville. We spent a fun day with Dallas and his burger making skills to capture a few of his featured creations. Here are some of the results from out shoot.
The Brick House
The Hoss itself!
Did I mention that Hoss Loaded Burgers is a food truck? Yep, you can find these tasty works around town here in Nashville. Go find ‘em at www.hossburgers.com and test your burger eatin’ skills!
Some fun work we got to do for Diabetes Forecast Magazine recently.
Is February almost over already? What?…March is almost over? Where is 2013 going? What?…it’s 2014!!? Time is flying.
I’m not really sure how my brain works, and I’m not sure I’d be up for getting a professional diagnosis either—I’m content being nuts. I’ve been having fun with my boys as we play with words. At least I’m having fun…my boys probably consider it abuse…or dare I say, pun-ishment. I enjoy pointing out the contrast between what we hear and what we mean.
I was struck with this idea of “tie” food a while back and below is how it finally manifested itself.
A big thanks to my crew for being talent for these Thai Food portraits and for putting up with my crazy ideas—you know you’re enablers.
There’s an old drug store on Main Street in Franklin that has been converted to a wonderful restaurant. That’s Chef Keith West’s domain. He came to the studio for a short visit to allow us to shoot (and taste…but don’t tell anyone) his Bao Bun Pulled Pork Sliders.
Thanks Keith! I’ll see ya soon…I always love an excuse to visit downtown Franklin.
Gray’s on Main
332 Main St
Franklin, TN 37064
It’s fun to be able to exercise my passion for typography…such was the case on a recent shoot. Thanks to the adventurous team over at Planet Smoothie we were able to do some neat typographic ideas with fruit. Yes, playing with food always makes me happy.
Now I’m ready for doing headlines with fruit. Hmm…serif or sans serif…what shall it be?
From time to time I get to teach a small food photography lighting workshop here in Nashville. Sometimes I partner with a local restaurant and other times we just meet at the studio. Last night’s class was through The Skillery and we did the skillering (if I might take some liberty with making The Skillery a verb) at my studio.
I enjoy hearing from each participant why they came and how they plan to use their fresh new lighting skilleries. (Stop me.) Seems that “bloggers with day jobs” is a recurring theme. One of the challenges they face is shooting after the sun is long gone for the evening. We can fix that.
So, with a few cheap items from Home Depot and $18.53 later we work to produce images with the appearance of natural light coming in from a window…not an on-camera flash. Pop quiz…what’s the ugliest light?
Thanks to everyone who attended. You all were a great group…I know this because you tolerated my Dr. Pepper induced chattiness. And, a special thanks to Nancy for the wonderful cookies she made and brought to share with everyone. How many did I eat? I’m afraid I lost count. :)