The older I get, the more I become a control freak. I want to try and control situations to obtain my desired outcome, but part of being a civilized human being is realizing when you can’t control certain circumstances. Take being a photographer, for instance. My eye has to be different than who I'm working with. I'm the one on shoots meeting the individuals that I am photographing, and in the case of food, I see what physically goes into a dish or menu item. I try to talk with the chef/restaurateur to decipher how I want to capture a plate in the desired feel/direction of a story.
Which brings me to the DISH Dining Guide
. It's one of my favorite assignments of the year, but, for numerous reasons, some photos get axed in the selection process. In this latest installment of Leftovers
, I'd like to share some of those chopped images. Now try and control your appetite.
The smoked salmon on this combo isn’t your typical lox. The chef here chose to cure salmon belly for its rich fat content. The silkiness of the selection shines when paired with the subtle heat of the horseradish dijon. The image of this sandwich made the print issue of DISH, hell, it was even a finalist for a cover slot. I loved this image of the moment before the halving of the sandwich. This angle gives the salmon its spotlight. The fattiness of the salmon belly shines through with the layering of protein.
This sandwich is from our DISH article on how to make Leon's fried chicken sandwich at home. Better yet, forgo the hassle and visit the establishment. You will not be disappointed. For photography, I wanted to bring some color into the image since the sandwich is comprised of brown hues. Pulling a server in a red apron over complimented the green glass of the Sprite bottle, adding life to the composition.
This Lewis Barbecue meat mountain deserves to be seen and gawked at in all its smoked glory. Brisket, pork, and hot guts! Meat sweats, anyone? My intent with the image was to give this sandwich height. Shooting level with the table does the job. I added in accent lights to help round out the shape as well as add detail to the meat stacks.
For this shot, I wanted to use the green in the sandwich and plate to give a light, vegetarian feel. The challenge was getting detail out of the mushroom pate. A near top down composition and some light manipulation did the trick. And as for the sandwich itself, as far as a vegetarian options in the city go, Park Cafe's mushroom banh mi is one of the most flavorful. Beautiful, silky mushroom pate combined with the bite of pickled mushrooms makes this sandwich not just for the herbivores out there.
We all know about the lobster roll at 167 Raw. But the scallop po' boy trumps the crustacean creation in my book. Only those who have tried it really understand. The guys at Raw have done a great job creating a feel in their establishment. My goal was to capture that ambiance. Pulling in a server whose uniform is part of that design seemed like a natural choice. I utilized the color of the beet brown butter, paired with the color of shorts to pulls the viewer through the composition.