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Menu Shoot at Gringo Jacks—Manchester, Vermont

I wanted to share a few mouth-watering shots from the Gringo Jack’s shoot. Jack and his crew pulled out all the stops, and I have to say if you have never tried Gringo Jack’s do yourself a favor and go!

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Klara’s on set

I often take photos of my sets to record how they were arranged in case I need to repeat the look later, I even capture the power settings on the back of the light heads and keep them in a folder (sticky notes can get lost). This was one of the shots in the studio from the Klara’s Gourmet Cookies shoot to show their new packaging. The Coconut Macaroons are one of my favorites BTW, yum. You can check out all of their products here: https://klarasgourmet.com

 

Sheraton Parsippany

I wanted to share a few pics from a recent shoot in New Jersey at the Sheraton Parsippany Hotel. They have just renovated their restaurant, Amuse, and the food and hospitality is fantastic. I highly recommend staying there if you are in the area or book a group if you have a corporate meeting coming up.

 

 

Jamtastic!

Very happy to spread the Jam with my friends Ross and Danine of Jamtastic, for their new Website http://www.jamtasticjam.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.

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Rub Recipe for Grilled Shrimp

I’ve been letting my blog posts fall behind over the summer and since it’s Labor Day—the default end of the season—I thought I’d squeeze in a BBQ shoot that we did earlier this spring for the Rioja Tames the Flame recipe booklet. For me grilling doesn’t end with summer, I grill as long as I don’t have to shovel that much to get to the grill. In fact when I drove down to the North Fork of Long Island from Vermont to do the shoot I had to weather a major nor’easter snow storm and was questioning my sanity by being on the roads. Luckily on the day of the shoot the clouds parted and we had an enjoyable day at the grill and in the kitchen. This was one of 5 recipes we shot over two days and this rub will work just as well with fresh fish or vegetables. Be sure to Visit VibrantRioja.com for more info on their fantastic wines and pairing suggestions.

Ingredients:
1 tablespoon dried lemon peel
1 tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon sweet paprika

Instructions:
In a small bowl, mix all ingredients. To use on shrimp , add shrimp to bowl and toss until well-coated. To use on fish, pour spice mixture onto a plate or cutting board; press skinless side of fish into spices to create a crust. White fish works best. Allow to rest at least 20 minutes before grilling. This rub may also be used on vegetables.

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In the studio—Culture Magazine shoot

In this age of ever-growing demand for digital content for Web sites, e-publications, and mobile media, it’s still very satisfying to see my work in print. So when I was contacted to shoot for the Fall issue of Culture Magazine and get to collaborate with my talented foodie-friends Elaine Khosrova and Emily Gold, I couldn’t wait to get started.

The photos were used for a wine-paring insert into the Fall issue, and the five recipes that Emily prepared were:
Spicy Roasted Tomato Dip with Chévre;
Sweet Potato, Chard, and Alpine Cheese Croquettes;
Savory Mushroom and Cheese Panna Cotta with Apple Salad;
Crostini with Pecorino, Pear, Hazelnuts, and Rosemary;
and my favorite—Ham, Manchego, and Fig Twists.

The studio never smelled so good!

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