• Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 52 other followers

  • Archives

  • Like us on Facebook!

The Real McCoy

I wanted to share a shot from today’s shoot in the studio for the folks at The Real McCoy Spirits. I found this old door under our camp this past summer and it’s been getting a lot of use lately. I love composing shots and seeing where they end up. I really like how this one is looking.

Foliage

I took this 5 years ago today, and had forgotten to print it. Worth sharing again I think?

Greg's Photo Blog

With the early snow this year, I felt inspired to shoot some foliage 😉

Foliage

View original post

Greg’s Top 100 of 2014!

Being this is my 100th blog post, I thought it fitting to share 100 of my favorite shots from 2014. I was asked in December to submit my favorite photo from 2014 and I have to admit that I was caught a little flat-footed. Over the course of a calendar year I capture tens of thousands of photos covering a wide variety of subjects and it’s difficult to choose just one—so I narrowed it down to 100.

In November I marked the start of my sixth year in business with the studio, and have grown my client base to a point were I can now begin to focus more on projects that I really enjoy while still supporting my family and keeping the doors to the studio open.

We moved last January to a new location to it’s current address of 186 North Street in Bennington, VT, and coming out of the initial first five years—a period that I’m told most photographers will fail financially—I’m feeling very optimistic that the studio client base will continue to grow as I provide professional, creative, and effective imagery to support their respective businesses.

My long-term goal is to continue to improve my skills through constant study and experimentation. I have by no means mastered anything, and feel like I am still in the infancy of my career. I had recently contacted a seasoned photographer whom I follow and he told me that although he has been in the business for 25 years he felt that he still had so much to learn. As with any job one must push the envelope and evolve with the new camera and software technologies that are constantly reshaping the industry.

The slideshow I created attempts to show the diversity of the sessions I shoot either on location or in studio, and I’ve sprinkled a few personal shots in that I really love, like flowers and sunsets. I could have easily added another 100 to this list and could tweak this until the cows come home. Speaking of which, I think if I had to pick just one image that I really loved the most it would be “The Girls of Brace Farm” taken during an assignment for Efficiency Vermont at Brace Farm in Ferrisburgh on a bitter cold January day. I just loved how the light was streaming in the windows and lighting up the cobwebs and the steam from the cows breath, and the barn cat huddled in the aisle just made it perfect.

Girls of Brace Farm

Click here for the slideshow.

So grab a cup of coffee, and turn up the speakers. Enjoy!

Greg

p.s. for contact info and portfolios please visit: www.gregnesbit.com

A Slice of Heaven

Of all the photo shoots I do throughout the year for clients, when I get a call from a restaurant owner to come shoot their food and their restaurant I get excited. It’s really the thing I enjoy doing the most.

These are some of my favorites for a series of shoots I did for Baba Louie’s. The owners, Eileen and Paul Masiero just get it, and like any successful restauranteurs they start with fresh ingredients, and in my humble opinion make the best pizza in the area. They have set up a bakery which pre-bakes the sourdough crusts fresh everyday for the 3 area restaurants, as well as bread for the sandwiches and dinner rolls. I am a sucker for great pizza and have been striving to bake the perfect pizza at home, but I can’t hold a candle to what Baba Louie’s is doing. The crust is perfect, thin and crispy and the toppings are loaded thick with fresh toppings and cooked with a hot wood-fired oven. The sandwiches, salads, and pasta specials are just as good, but the pizza menu is all I look at when I’m there. My favorite is the “Isabella” with roasted sweet potatoes, roasted parsnips, caramelized onions, roasted garlic, fresh mozzarella and shaved fennel, drizzled with reduced balsamic vinegar and parmesan. It’s simply a slice of heaven.

If a client tells me their customers love the food photos on their website and had to come in no matter the weather outside on a dark night, then I know I’ve done my job. And I love my job.

BBL-01 BBL-02 BBL-03 BBL-04 BBL-05 BBL-06 BBL-07 BBL-08 BBL-09 BBL-10 BBL-11 BBL-12 BBL-13 BBL-14 BBL-15 BBL-16 BBL-17 BBL-18 BBL-19 BBL-20

Merry Christmas and Happy Holidays!

Holiday Greetings

An Afternoon in Emily’s Kitchen

I recently had the chance to do a shoot with Emily Gold in her kitchen as she prepared the latest batch of goodies for the Walloomsac Farmers’ Market. We had been discussing a shoot for a while to help her promote her pastry business, Paper Cake Scissors, and last weekend the stars (and schedules) aligned and I was able to go to her house in Pownal, VT to shoot some in-process and finished goods.

What I love about Emily’s approach to cooking and preparation is how she combines her love of food and flavors, and thoughtfully blends ingredients in a way that richly layers complexity into the cookies, cakes, breads, pies and candies using infused ingredients. The result is truly unique baked goods. Some of the shots were of her homemade ingredients on the shelf, like rose sugar, and rosemary-infused salts. She combines and contrasts different flavors with poetic fervor.

Just to give you an idea of the variety from the shoot (not all shown here): Ginger Spice Cookies; Intense Chocolate Cookies (and intense doesn’t begin to describe, but the infused vanilla salt balanced the chocolate nicely); Chocolate Hazelnut Biscotti; Almond Biscotti with rosemary and orange zest, dipped in Callebaut chocolate; Spiced Coconut Whoopie Pies with chocolate ganache; Meyer Lemon Pound Cake; Elephant Bars (layered peanut butter and chocolate), Whole Wheat Chocolate Chippers; Whiskey-infused Caramels made with buckwheat honey. In a word, yum.

But don’t take my word for it, visit her stand at the Walloomsac Farmers’ Market in Bennington, Vermont and try these incredible flavors for yourself!

Chocolate Hazelnut Biscotti

Almond biscotti with rosemary and orange zest, dipped in Callebaut chocolate.

Rose Petal Madeleines

Rosemary-infused Valencia peels.

Icing the Meyer Lemon Pound Cake

Spiced coconut whoopie pies with chocolate ganache.

Whiskey-infused caramels, made with buckwheat honey and vanilla infused salt

Elephant bars, layered chocolate and peanut butter.

Whole Wheat Chocolate Chip Cookies with vanilla infused salt

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.