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Garlic Photos from the James Beard Dinner

Garlic Photos from the James Beard Dinner

I just got the link to an article in the May issue of National Culinary Review. Two of the images we took at the James Beard Dinner appear on the pages of the magazine in a feature about garlic. Including the photo we took of the roasted green garlic biscotti -and thanks to Alina Eisenhauer of Sweet, they include the recipe for this tasty treat!

But here is the interesting part of the story – While we were waiting to photograph some of the dishes that were being plated, Donna took several bulbs of garlic and placed them on an empty plate we had on the set. She started playing around, photographing them at several angles with several arrangements.

Christopher Ranch Garlic

Christopher Ranch Garlic

Christopher Ranch Garlic

Christopher Ranch Garlic

After taking several images and being pretty happy with the light object on a white plate with a white background, she decide to photograph some thing else. Looking around the room she found some of the yummy biscotti Alina had made and given us to take home. She opened those packages up and started photographing them also in different ways.

Garlic Biscotti

Garlic Biscotti

A few minutes passed by and some of the plated food arrived and we began to photograph these… So the thing that makes us so very happy about being in the National Culinary Review Magazine and having these photos to showcase the garlic and biscotti, is this… they were just images we took while waiting for other things to happen! We had not planned to photograph these items, they were not on a shot list, or requested by the chefs. We are just two people who love to create beautiful images, even while we are waiting for the real show to start. And sometimes, just sometimes, the nicest things happen when you least expect it. It was serendipitous of Micheal Giletto to hand Donna a sleeve of garlic to take home and even more serendipitous for Donna to play and photograph the things around her while waiting…

We loved seeing the National Culinary Review this month! And that reminds me… does anyone have an extra copy they can give us?