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Got Macy’s?


It’s always satisfying to see work in print, even more so to see it on store shelves. Gotta give props to Ad Partners, Inc. (Bruce and Karen Cumsky) for some really great packaging shoots for John Wm. Macy’s tasty products. For more info check out http://www.cheesesticks.com/Macy_New Packaging

Shooting for Print

I recently shot a couple wine ads in the studio for Artesa Vineyards in Napa as well as Codorníu Raventós Bodegas in Spain. Two very different types of shots—with one in natural light and another with studio strobes. The challenges that print advertising pose push me to be a better photographer, and remind me why I wanted to do this for a living. (AD design by Brand Robertson)

13Artesa_8.25x10.875ad_W&S.indd Codorniu_AD

Night at the Museum

I wanted to share a couple of shots from a recent shoot in Fort Worth, TX for the American Airlines Training Center and CR Smith Museum. I was set up after sunset to create a nice glow behind the building that shows the flagship DC-3 in the CR Smith Museum nicely. And after the shots I turned around and noticed the planes taking off from DFW a few miles away and juxtaposed with the high-speed freeway interchange outside the gate. It was a warm 82 degrees and a magical night to be out and shooting. I was using a Canon 5D MKIII and 16-35 mm/2.8L rented from Borrowlenses.com for the assignment, and I think I’ll be adding both to my bag in the near future.

American Airlines CR Smith Museum, Fort Worth, TX Watching DFW at Night

Who likes brownies?

What’s not to like about brownies and milk? One of my weaknesses for sure, and whenever I’m shooting for Gilbert’s Gourmet Goodies my boys are anxious to come to work with dad. And I of course have to ensure the photo samples are of the proper freshness personally 😉

For those of you with Gluten issues I highly recommend you check out Liz Gilbert’s gluten free products, which are available in stores and direct on-line.

Battenkill Brittle

I just finished a fun studio/location product shoot for Battenkill Brittle. Leslie Kielson has developed a fantastic product and needed some new photography to launch a Website and marketing materials that will be available soon. I really enjoy collaborating with fellow Vermonters in their small business endeavors and I think this is a fantastic product. If your local to Bennington, stop by the Walloomsac Farmer’s market or look for it in the many shops in the tri-state area.

A little about the product from the current Website:

Battenkill Brittle is the perfect snack to give you that necessary energy boost for any and all active endeavors (skiing, cycling, hiking, sports, working out, yoga, etc.), as a pick-me-up in between classes or for that afternoon office slump. It is light, just a little sweet and tastes great! And just an ounce gives you sustained energy that lasts. It is made with organic sunflower seeds, organic sesame seeds, organic pumpkin seeds, organic brown rice syrup, pure Vermont maple syrup and pecan meal.

These are a few of my favorites from the shoot:

Crumbles sprinkled on ice cream

Mix it up with a Greek yogurt/blueberry compote parfait (this was really delish btw 😉

Mend it Better—In the Studio

I just wrapped up shooting my fourth book with Storey Publishing called Mend it Better, with the Author Kristin Roach, art director Alethea Morrison and editor Deb Burns. Kristin is a bright young and creative artist with a passion for sewing and Alethea is an amazing designer and typographer, and Deb and the other editors and proofreaders at Storey double-check everything and get the files out the door to the printer. The week-long shoot in the studio was fun and to see everything come together on the designed spreads is very satisfying. Here are a few sneak peeks behind the scenes and some sample spreads of the upcoming book that will be printed sometime next year. (click on the images for a closer look)

Author, Kristin Roach

Flying in Friendly Skies with Dolce

One of the things I love the most about shooting for Dolce Hotels is that each property is unique, and when I was called to fly to Forth Worth to shoot at the American Airlines Training and Conference Center I was excited to see this property. It also gave me the chance to go back to Texas after almost 19 years when I worked at the DFW airport following my tour in the US Navy.
Another thing I love about working with Dolce is that their staff is super professional and accommodating and they go out of their way to make sure the shoot goes smooth. This was the forth Dolce property I have had the opportunity to work with and these are a few of my favorites from the two-day shoot.

The chef team in front of one of the many flight simulators at the training center.

No peanuts on this flight—Executive Chef Lenny Ventura is an artist.


Exterior at sunset


Mixing it up with Hiram Walker

The studio has recently been transformed into a bar as I finished a fantastic project mixing and shooting 60 cocktail recipes for Hiram Walker, and these are just a few of my favorites.

Blue Hawaiian

Blue Hawaiian

2 parts Malibu Coconut;
2 parts Pineapple Juice;
1 part Blue Curacao

Shake with ice and strain into a martini glass. Garnish with a pineapple slice.

Cinberry Fizz

Cinberry Fizz

1 part Hiram Walker Original Cinn;
1 part Cranberry Juice;
2 parts Ginger Ale

Build in a Collins glass over ice.

Citrus Peach Fuzz

Citrus Peach Fuzz

1 part ABSOLUT Citron;
1 part Hiram Walker White Peach Schnapps;
1 part Cream;
Fresh Peach slices

Pour all ingredients into blender; cover with crushed ice and blend until smooth. Pour into a Hurricane glass and garnish with a fresh peach slice.

Ginger Basil Kurrant Martini

Ginger Basil Kurant Martini

1 Fresh Ginger Slice, Muddled;
1 1/2 oz Absolut Kurant;
1/2 oz Hiram Walker Triple Sec;
2 Basil Leaves, torn;
1/2 oz Simple Syrup;
3 Lemon Squeezes, discard

Lemon-Ginger sugar rim. Muddle ginger. Combine ingredients in shaker with ice. Shake vigorously. Strain into martini glass.

Hazelnut Cappuccino

Hazelnut Cappuccino

1 1/2 parts Hiram Walker Hazelnut;
5 parts espresso

Pour into a cappuccino or Irish coffee cup. Top with whipped heavy cream and grated hazelnuts.

Kir Royale

Kir Royale

1 part Hiram Walker Creme de Cassis;
4 parts chilled Mumm or Perrier Jouet Champagne

Serve in a champagne flute. Garnish with lemon twist if desired.

Melon Mojito

Melon Mojito

3/4 part Hiram Walker Melon Liqueur;
1 1/2 parts Dark Rum;
12 Mint Leaves;
1/2 Lime; 2 tbsp. Simple Syrup (or 4 tsp. sugar).
Top off with Club Soda

Muddle mint leaves and lime in tall glass. Cover with simple syrup and fill glass with ice. Add rum and club soda; stir. Garnish with lime and mint.

Peach Margarita


1 1/2 parts premium tequila;
1 part Hiram Walker Peach Schnapps;
1/4 part Hiram Walker  Triple Sec;
1/2 part lime juice

Shake or blend with ice (I added a few slices of fresh peach in the blender for color and texture), and pour into salt-rimmed margarita glass.

Raspberry Pom

Raspberry Pom

1 part Hiram Walker Pomegranate Schnapps;
1 1/2 parts premium tequila;
4 fresh raspberries;
2 lime wedges

Muddle 3 red raspberries and 2 limes wedges in cranberry juice. Add ice, then Pomegranate Schnapps and Tequila. Serve in an old fashioned glass. Garnish with a raspberry and mint sprig.

Bloody Bones for Halloween

I wanted to haul out this shot from the Oval Vodka project for Halloween. To create the spooky look for the “Bloody Bones” cocktail, I used my son’s humidifier behind and below with a paper towel tube directing the vapor up to just behind the glass. I didn’t have ready access to dry ice and noticed how the vapor from the atomizing humidifier in his room had that same effect. The cocktail itself is very tasty and perhaps might be a fresh offering at your next Halloween party.

Halloween-Bloody Bones

Bloody Bones
1 ½ oz Oval Vodka
½ oz Chambord
¼ oz fresh lemon juice
2 oz Pom Wonderful
Ginger ale
Red licorice stick for garnish

Shake first four ingredients with ice in a shaker; pour into iced highball glass and top with ginger ale; garnish with licorice stick.

Taylor Farm

I just finished shooting for Jonathon Wright on his family farm in Londonderry, VT. I’ve never met a farmer I didn’t like, and Jon and his crew are no exception. For the upcoming re-design of their Web site we shot cheesemaking (I tried to show most of the steps here), product shots and sleigh rides. If you have cabin fever and want to get out with the kids for a sleigh ride and try some of the half-dozen flavors of gouda cheese they offer, as well as jams, maple syrup, and lots of other goodies in the shop, give them a call and book a ride. 802-824-5690 http://taylorfarmvermont.com , and for more info on the cheese visit the Vermont Cheese Counsil http://www.vtcheese.com/members/taylor/taylor.htm

Taylor Farm truck sign

The farm is located right on Rt.11 just up the road from Bromley Mountain, you can't miss it...

Taylor Farm sleigh ride

Taylor Farm sleigh ride

Taylor Farm cheesmaking

Cheesmaking with fresh organic raw milk from the 50 Holstein and Jersey cows

Taylor Farm Cheese

Taylor Farm flavors include: farmsted gouda, aged gouda, maple-smoked gouda, chipotlle gouda, garlic gouda, and cumin or caraway gouda