Tag Archives: food styling

Where’s the Beef

We love food, and this post marks the beginning of how we’ll show it. Once every two weeks (or more) we’ll highlight a favorite food, giving us a chance to share some great recipes as well as showcase some amazing eateries.

Below are two different favorites: barbecued beef ribs and potato skins.

Beef ribs can be found in most grocery stores with the refrigerated meats. I begin with a dry rub that includes brown sugar, dill, garlic and more. Then I stand the ribs up in a slow cooker with about an inch of water at the bottom. Then I wait six or more hours… When they’re ready I have two options: pull the meat off the bone or BBQ them and throw them in the oven for twenty minutes at 400˚. Enjoy!

Potato skins are simple! Begin with a bag of potatoes, clean them and halve them. Bake them for two to three hours at 300˚. When they’re soft and cool, scoop out the center to make “boats”. Next, clean and dice your favorite vegetables. We chose bell pepper, onion, tomato, broccoli and… bacon! Start filling the potato skins with your selections, cover them all with cheese and bake them for twenty to thirty minutes at 350˚. Buon appetito!

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Ramen, Tako and Kara-Age: Photo shoot at Tomukun

Tomukun Noodle Bar is one of the most popular restaurants in town and for good reason. With their diverse menu of Asian specialties such as pork buns, pho and green curry udon, it was hard to focus on shooting without gobbling all of it down. The owners, Noe, Tom and Victor were on hand making sure that their food was represented in the best light (no pun intended). We brought our equipment set up and got started right away, capturing some spontaneous shots in the front kitchen.

And an unusually quiet moment in the dining room.

We got warmed up with a few apps.

Seafood pancake

Pork belly buns

Lychee soju

Then came the main acts.

Spicy seafood ramen

Pho

We had a blast shooting. Thank you, Tomukun, for a successful and high-energy shoot. Make sure you check out their menu and their selection of Asian beers and sake. See you there!

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Good Eatin’.

In the mood for a sweet potato quinoa burger, with roasted garlic and fresh red onions on a hearty, multigrain bun? Look no further than Ann Arbor’s own Jazzy Veggie, on the north end of Main Street.

Owner and vegetarian, Ananth Pullela (Andy), was less than satisfied with the vegetarian options he encountered while dining out. So, he collaborated with Chef Kevin and together they created a menu that will satisfy all that prefer not to eat meat and even many that do.

We were more than happy to work with Anne-Marie Kim, the head designer of Genui Forma, and Andy, to capture images that best represent his amazing products. Below are some of the mouth watering results.

(Sweet Potato Quinoa Burger)

(Spaghetti and Veggie Balls, foreground; Mushroom Spinach Alfredo, background)

(Carrot Cake)(The Wolverine Burger – Marinated and grilled veggie patty, sautéed onions, roasted peppers, guacamole and tomato basil aioli)

(Bello – Marinated and grilled portabella mushrooms, sautéed onions, tomatoes, fresh basil, Italian cheese and chipotle aioli on grilled artisan bread)

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