Sunday, May 20, 2012

Spring Vegetables Get the Royal Treatment


This weekend, a friend of mine got a head start on a photography project for school. We had some fun in the kitchen photographing fresh produce bought the same morning at the farmer's market. Asparagus, fiddleheads, radishes, celeriac and salmon were all on the menu. I'm still amazed with how lovely the photos turned out. Who knew a sprig of dill could look so amazing?! It was interesting working with food from a different perspective. As a cook, I tend to focus predominantly on flavour. Seasoning, tenderness and quality ingredients are my game. If it looks nice on the plate for the 8 seconds before my brother eats it...that's a bonus! Vicky on the other hand was concerned with things like lighting, exposure and depth. She was a pro at telling me how to hold a knife for the camera, how to turn the veggies so they looked textured and interesting and how to light the food so it looked delicious to the audience. We used a lot of butter and oil to keep each component of the dish glossy and "fresh" looking. All in all, we had a delicious lunch and I couldn't be happier with the photos. Talented friends are a blessing.
 




 





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