Thursday, September 15, 2016

Leftovers: This week's food shoots tasted as good as they looked

Gotta love historically correct hooch

Posted by Jonathan Boncek on Thu, Sep 15, 2016 at 11:26 AM

This week’s Leftovers brings us a look at decisive decision making in the direction and intention of the craftsmen, chefs, and designers. Some weeks I’m sent in entirely different directions when it comes to food photography. Here’s where the last week or so has taken me.
click to enlarge Henrietta's steak frites - JONATHAN BONCEK
  • Jonathan Boncek
  • Henrietta's steak frites
Henrietta's elegance has an air of Mad Men with a touch of Paris. I was impressed by how the simplistic design was out done with the attention to detail in the cuisine when I went to shoot CP's recent review. The steak frites were finished with a classic sauce bordelaise. The silkiness of the sauce made this image. 
click to enlarge The One Before Dinner cocktail at Henrietta's - JONATHAN BONCEK
  • Jonathan Boncek
  • The One Before Dinner cocktail at Henrietta's
When Henrietta's bar manager brought me the One Before Dinner cocktail, I wanted to capture the unorthodox color of the drink that came from the turmeric and bay leaf infused gin. The dark wall and sleek light fixture offered the dramatic canvas needed.
click to enlarge JONATHAN BONCEK
  • Jonathan Boncek
Ryan Coker knows his beer. The brewer at Revelry Brewing has churned out suds and awards since their 2014 opening. Coker’s latest collaboration with Chef Sean Brock brings a malt liquor of heritage grains and historically correct hooch. Here's a jovial image of the two enjoying the fruits of their labor.
click to enlarge Speck is one of the many toppings found at Luke's - JONATHAN BONCEK
  • Jonathan Boncek
  • Speck is one of the many toppings found at Luke's
Luke’s Pizza, this week's restaurant review, has charm busting out of the tiny parlor on the corner of Ashley and Kennedy streets. Luke Davis honed his years of pizza craft to bring us top notch take out with attention to detail. Here Luke composes beautiful speck with olives prior going into the oven.
click to enlarge Sausage, ricotta, and blistered shishito peppers top one of Luke's pies - JONATHAN BONCEK
  • Jonathan Boncek
  • Sausage, ricotta, and blistered shishito peppers top one of Luke's pies
The daily special on my visit to Luke’s was blistered shishitos, with sausage, and ricotta. This is not a bad way to dine on a Friday night.

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