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Food Photography for Real
May 15th, 2013 by donuts4dinner

You’re probably tired of hearing about my love of Chef David Santos’s food, so instead I’ll just brag about myself and how one of my photos from his restaurant opened the “Where to Take Mom for Mother’s Day“ article in the NY Daily News:

Louro NYC

I’ve absolutely loved cutting my teeth as a photographer on the mean streets of the NYC fine dining scene. There’s something really rewarding about being stuck to a seat in a restaurant with “mood lighting” where I’m trying to be inconspicuous with my camera so the chef won’t ban me and still somehow coming out with a shot that doesn’t embarrass my good name. I think half the reason I like food photography so much is that restaurants make it such a challenge.

But. Being invited to privately photograph Chef Santos’s food is dreamy. I get to stand up, move around the table, crouch, or hold the camera above my head. I get to arrange napkins and flatware. I get to request a glass of wine from the bar to add to the background. I get to ask the owner to turn up the lights over the table if I’m having to set my ISO above 100. I get to put the plate on the chair or the bar or the floor if it’ll make for a better shot. I get to tell the kitchen when I’m ready for the next dish. And then I get to eat everything, too.

Here are some of my favourite photos from the shoot:

Louro NYC

The exterior, shot with the brand new 10-20mm f/3.5 wide-angle lens my now-ex-boyfriend bought me just before he moved away last month. (Thanks, Kam.)

Louro NYC

The Louro interior: a little bit country, and a little bit books-all-over-the-walls.

Louro NYC
watermelon radish, baby lettuces, housemade buttermilk vinaigrette

Louro NYC
octopus bolognese, hand cut tagliatelle, goose pancetta, parmesan

Louro NYC
pork belly, uni, togarashi cabbage, shiso puree

Louro NYC
skate chop, watercress purée, watercress, meyer lemon vinaigrette, rhubarb

Louro NYC
walleye, guajillio sauce, avocado purée, hominy, onion ring

Louro NYC
lamb shoulder rack, pea-mint purée, english purée, rye berries, carrots, pea shoots, lamb jus

Louro NYC
white asparagus ice cream, strawberry compote, shortbread crumble

(cross-posted to my personal blog)

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