Monthly Archives: November 2009

Hone Your Food Photography Skills

Posted on November 23, 2009 by | 4 Comments

Are you one of those people who brings out the camera at dinner, not to photograph your dining companions, but to capture the gorgeous food on your plate? We’ve all been guilty of it and here’s a chance to make sure that the pictures you produce are worthy of all the re-arranging. Jackie Connelly, a renowned Vancouver food photographer, is teaching a Food & Beverage Photography 101 workshop on Dec. 5th. I took her introductory class last month and learned how to set up the perfect shot, how to create depth of field and how to adjust lighting. Details follow.

Food & Beverage Photography 101: A Workshop for Food Bloggers! (and other creative types!)

A 2 hour, hands on workshop taught by Jackie Connelly and hosted by Campagnolo Restaurant designed to answer the food photography questions commonly asked by food bloggers.

Why is this a perfect workshop for food bloggers?

I continually get asked how to shoot better in restaurants with low lighting, or at home in natural light, and without spending wads of cash on equipment. That is exactly what this workshop is all about:  simple and affordable solutions that will improve your photographs.

Not a food blogger, but love shooting your kitchen creations and want to learn a few techniques? That’s OK, you’re more than welcome too!

To Register

Email Jackie (info@jackieconnelly.com) with ‘Register me for Food Photo 101 Workshop‘ in the subject line. I will send you some info immediately, as well as a PayPal link to confirm your spot.

The Details

• Workshop: Saturday December 5th, noon-2pm at Campagnolo Restaurant 1020 Main Street

• Q&A with Jackie: following the workshop, from 2pm-3pm over lunch (cost of lunch not included)

• Guaranteed 1-on-1 time for everyone

• I will teach you step-by-step how to set-up your shots using some specific food & beverage examples, using your camera’s manual settings

• We will shoot in a variety of set-ups including natural light, restaurant lighting, and a commonly used softbox lighting setup

• I will be sending out some refresher notes before-hand, and will be giving you some workshop notes to take away from the session

• Cost is $45 (gst included) and there are only 10 spots available = the most personal attention from me during the workshop (this does not include the cost of your lunch). *As of November 23rd there are only 2 spots left!

• All you are required to bring is your camera, it’s manual, a tripod, and your appetite!

• Danno, our trustee volunteer from a previous workshop, took some photos; you can see them all here.

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Salumi: Lucky Seattle

Posted on November 9, 2009 by | 3 Comments

salami1-460x330

My beef with restaurants that don’t take reservations is that it doesn’t make sense to the customer (me, at least) to stand around and wait when I know where and when I want to eat. But what if it makes sense for the restaurant? If you could be outrageously successful working 20 hours a week, wouldn’t you do it?

I sure would, which is why I was trying to be patient with Salumi.

The charcuterie shop in Pioneer Square is the retirement project of Mario Batali’s father, Armandino Batali, and for a while I tried to pretend that its popularity was celebrity-induced. But then Owen took a roadtrip for the express purpose of eating the specialty cured meat and it moved to the top of the list.

salumi

The trouble is that even at the top of the list, it took me months and 3 trips to Seattle to actually get there. Did I mention they are only open 20 hours a week? 20 weekday hours. This is great for people who work in Pioneer Square and want an awesome lunch. It’s less helpful for the rest of us and after I made it to the door a couple of times – getting there early enough to stare longingly at the greasy fingerprints still on the window, but too late to make any myself – I started to sulk. I had all but given up when my last trip took me down midday to an office only a couple of blocks away. I was twitching with excitement, then worry as meetings went longer and got delayed and when my client asked if there was anything else we needed to do in Seattle, I managed to yell I HAVE TO GET SOME SALAMI before running out the door.

There was no line, which was worrisome, because from all reports there is always a line. But no, it was open and I managed to order a sample platter of select meats. I thought about ordering one of everything, but visions of chucking cured meat out the window in the border line forced restraint.

And so you know how sometimes food tastes amazing only because you’ve waited a long time for it? I sometimes think that’s the strategy of restaurants with long lines, but that was not the case here at all. Greasy good salami, in all different sizes and flavours and all were amazing; hot soppressata, fennel and even chocolate! I ate them all happily from the tinfoil with my fingers. I can’t even imagine how good the soups, sandwiches and pasta dishes must be. Maybe next year I’ll be able to sample something else.

Salumi is in Pioneer Square, 309 3rd Avenue South, in Seattle.

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