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ann arbor food photography
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!
We had the pleasure of meeting Sandy and Foster, the owners of a new local espresso bar, aptly named The Espresso Bar, in the last couple days. My first experience there was a heavenly affogato, a delicious espresso topped with a dallop of Zingerman's gelato. But all of their drinks are carefully crafted with keen attention to the details. There's no rushing the experience here. And believe us, you wouldn't want to.
From the deliberate temperature of the steamed milk (if done properly, it lends a sweetness with no need for sugar) to the thoughtful designs of the froth, a visit to The Espresso Bar is to be savored.
Just a quick one today on a much loved aspect of our business for many reasons - food photos. We can't always eat what's stuck with toothpicks, sprayed or been sitting out for hours. But we do love scrumptious looking results. Food photography is an entire genre unlike product or editorial. Each crumb has its place and each noodle has to sit pretty. And we get to shoot some more very soon.
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.