Get the latest issue of Imbibe magazine and see the exciting story on Dr. Patrick McGovern; U Penn’s director of bimolecular archaeology project. Using his knowledge and experience in extracting various ingredients used in drink residues all the way to King Tut’s Tomb! Patrick and Sam Calagione of Dogfish Head Brewery got to work together on the amazing project and had created the beer we love today Midas Touch. Since the creation of this beer it has won various awards in tasting competitions nationwide. PICKUP A COPY TODAY. Article written by Joshua M. Bernstein.
This year has been an exciting transition to adding motion work to my portfolio. Building a motion section takes time, practice, and the right team to make the story come to life. Working with past clients like the few farms I’ve consistently been with over the years have been a great stepping stone to gathering footage and putting together in a cohesive story. The equipment we have been working with is the Canon C300, Canon 5D Mark 4, additional microphones, as well as various lighting and grip gear. Being on location is a challenge in itself but capturing moving imagery is another. The current piece we are working on has beautiful landscape pans of the farm as well as stationary shots interviewing the real farmers, not hired talent. I know the final cut will pair well with the still imagery I have captured over the years. DP STILLS BELOW.
Here’s a re-cap from my recent shoot at The Standard in the East Village. This bar was gorgeous and just steps from The Cooper Union, another site to see. It’s always great when working with The Village Voice because they really let you be creative with the subject matter for their stories. This was a fun shoot with bartender Natasha Sofia mixing the drink “No Problem” from the menu. I’m not a huge mixed cocktail drinker but if you can mask the taste of the alcohol i’m good to go! Also what I loved about this drink was the garnish. The vibrant slice of orange dipped in a red salt really completed this drink. Read the whole story here: http://www.villagevoice.com/2017/05/17/mezcals-moment/
This idea between myself and fiance Joe has been tossed around for awhile; In what capacity can we work together? We are both commercial photographers specializing in different fields people automatically would assume, "You guys should combine forces and work together!" That is not something we wanted to do. I run my business and have my clients and so does Joe. Ignoring the fact though that we are together and in the same business wasn't going to work forever. We have been able to meet on this idea of working on a blog together! We both have passions for food, drink, and travel and both of us touch on this personally and professionally so it seemed to be a good platform to get started!
After a long couple days of brainstorming we were able to come up with the very creative and catchy blog The Pictured Kitchen
This has been live for about a week and we have a supporting Instagram handle @thepicturedkitchen which we are excited to populate with our personal journeys, recipes, drink tips and tricks! If you have anything you would like to contribute or comment on we would love to hear from you.
Working with a group of creative, energetic, and talented people is what making a successful video is about. The time put into planning, executing, and producing makes that final piece all worth it. These are just some of first thoughts that come to mind working with ad agency Weber Shandwick, my food stylist Lisa Homa, props Kristine Trevino, hair and makeup Ananda Khan, camera crew of Good Boy Media, and talent Amy Castle. We produced beautiful recipe videos of the Alli brand highlighting their healthy lifestyle. The lighting throughout the pieces was bright with a natural daylight feel. We were able to produce this look for the whole day. Amy Castle’s personality shined through in these pieces running through the script with her. In the recipes we shared how easy it is to eat healthy and enjoy cooking! Check out the videos here. ALSO on my MOTION section of my website
Right after Easter weekend I was on a flight to sunny Tampa, Florida for a week shoot at the new Features Gastropub inside the Riverview movie theater apart of Goodrich Quality Theaters out of the midwest. I was recommend for this job by friend and celebrity chef Brian Duffy. I was so excited for this job, not just because it was in Florida but the concept of the restaurant by Brian had some delicious entrees and beers on tap to try. Something I’ve rarely seen before is they had wine on tap! What?!! I got to work with the local and talented Marlene Forand for the week on executing the dishes and really bringing the ingredients to life. We had fun incorporating the wall signage in the background and making the dishes feel heroic. One of the coolest offerings they had was their Feature Fry Tower. This was stacked high of fries, shaved ham, provolone cheese, bacon, mozzarella and side sauces, yum!! I hope to go back soon and catch a movie in the theater. If you find yourself in the area for vacation make sure and stop by.
This past photo shoot we were doing some new advertising work for Don Julio; a true tequila brand. Having the client there and explain the true authenticity and story behind the brand was really great. The images we captured were really introducing the use of Don Julio tequila with a very popular Mexican drink; the Paloma. It’s a great mix of the Reposado and grapefruit juice. A very refreshing drink on a hot summer day. What was important to the client was getting across the grapefruit in the drink. We tried grapefruit peels and wedges. My food stylist was able to source really pretty grapefruit that weren’t too overbearing in the shot. I was able to enhance the pinkness in the fruit so it didn’t look like an orange. They really like the authenticity in the environment so we added water, condensation, and loose salt.
Food Stylist: Lisa Homa
Prop Stylist: Deb Donahue
With beverage work comes pours and splashes. I’ve found I was lacking some of that in my portfolio and have lost out on projects because I didn’t have that aspect. Getting this integrated into my work was no easy task and there is a lot of trial and error in getting that perfect pour or splash. There are ways to accomplish this type of photography with sound and laser triggers getting it exactly where you want it when you throw your liquid into the air. For my first time I was concentrating on using the right strobe equipment and keeping my setups simple but conceptual that still showcased my creativity but showed an understanding how to get that shot. If you want your pours midair with little to know ghosting on your shots using the Broncolor Scoro’s were the way to go. I used 2-3 heads per shot giving a nice fill light without washing out the clear liquids. Water was the most efficient way to practice and get neat shots midair. I really enjoyed how the final image came out after post processing. The other great thing with Broncolor was I was able to use the Profoto modifiers (personally are better than Broncolors) on Broncolor heads. They had speed rings that could adapt to Profoto softboxes. If you plan to try and capture pours or splashes I’d advise buying tarps from Home Depot and having extra towels because you will make a mess.
I know poached eggs look difficult and have a delicate quality to them. If you follow some basic steps to making these you will have no problem whipping them up next time for a weekend brunch at home!
Use fresh cold eggs.
Use the right vessel to get the eggs to the pot such as a large spoon.
Use the right vessel to get the eggs out of the water such as a slotted spoon.
Recipe for making perfect poached eggs
- Fill your pot with water that comes up to the edge about 1-2inches.
- Add 1 tsp of salt and 2 tsps of white vinegar.
- Bring the water to a simmer
- Crack your very fresh and cold egg into large spoon.
**If doing 2-3 eggs swirling the water in the pot like a whirlpool then dropping the egg in the center helps keep the egg white together.
Patience: Once eggs are added to the pot turn off the heat, cover and let sit for 5 minutes. Do Not Touch.
Remove egg with slotted spoon and serve!
This was exciting news to find out I won The Culinary Trust Award for Food Photography That Makes a Difference for 2017! IACP (International Association of Culinary Professionals) is the food industry community you need to be apart of. First started by Julia Child, Jacques Pepin, and Anne Willan in the mid 70’s. This organization has evolved into bigger and better offerings with today including people in the food industry beyond chefs. The photography aspect of IACP is very important to me because it’s my specialty; food and beverage. The opportunities to network and get my work noticed like entering their contest is very valuable for me. My personal series I did on chicken processing was so unique I had to enter it in this years contest. It was exciting news when I heard I was a nominee for my category!
You can see the full series from this shoot on my past blog post here: http://www.perrettiphotography.com/perrettiphotography/2016/10/6/personal-series-from-the-farm-chicken-slaughter
See all nominees for categories here: http://www.iacp.com/awards/food-photography-awards/2017-food-photography-styling-finalists/
It was so exciting to get the call for a new push Aramark was doing for their annual report and other advertising outlets. They wanted something fresh and to really "raise the bar" on their offerings to potiental clients. They are the 2nd largest in the food business in North America and have clients all over in different capacities. We had a day of shooting food items on different surfaces creating unique environments. Debbie Wahl handled the food styling and Lisa Russell did props. The agency creative flew in from California and Aramark came to the shoot. We had a lot of fun and came out with really exciting work! You can see a little B.T.S. below.
Pears are a great alternate to apples and can be available in the summer and winter. They are great for table presentations and just as easy to cook with. Poaching is cooking in a gently-heated liquid. It’s not just boiling water like poaching eggs. With this method of cooking the liquid can be stock, wine, or another sugar mixture. You can use different types of fruit like pears. Personally I thought it would be pretty to top the bundt cake with poached pears and drizzle with the poaching liquid over top! The French word for this is “Frissonne”, meaning that the liquid should be just hot enough to make the surface shiver.
3 cups water
1 cup brown sugar
1 cinnamon stick
3-4 bosc pears (peeled)
1 star anise
Combine the water, sugar, cinnamon, and star anise in saucepan over low heat. Cook stirring for 2 minutes or until the sugar dissolves. Add the pears and cook covered for 15 minutes or until soft. Use a slotted spoon to remove.
Take the liquid in the pot and transfer to a pan and boil high uncovered for 15 minutes until reduced to half.
Drizzle syrup over pears (or bundt cake) and serve
What an exciting end of the year. It’s certainly not slowing down! I had a great shoot with a favorite past client of mine, Alouette Cheese between Christmas and the New Year. They have been putting out some great new lines of cheese and also creating some nice recipes with their products. We shot 2 days in studio photographing some fun and refreshing recipes using various cheeses of theirs.
A personal favorite I think was their brie wheel. It was wrapped and baked in a Pillsbury dough and came out like a pull-apart bread. The brie inside was warm and gooey. If you really wanted to take it up a notch dip it in the cranberry sauce paired with it. It really was tasty and a perfect choice for a holiday appetizer. Another recipe idea was using one of their cheese dips to fill the bottom of glasses then pair on top with some cut vegetables. It’s a cute and fun way to serve it at your next party.
Check out some B.T.S. having fun with cheese! :)
Happy New Year and looking forward to 2017 projects!
The holidays are an exciting time with the music, snow, gift shopping, and seasonal cocktails. It was exciting when a friend and photo editor reached out to me for a project for Village Voice! Myself and food stylist Jill Keller got to go around to 6 different bars in New York photographing 6 signature drinks the bar and bartenders worked on. Also it was great to reference if you wanted to try and make it at home for yourself. Each bar was very unique and fun to check out. I think my personal favorite was Miracle On 9th Street pop up bar by Nico de Soto. The bar was decorated like my grandma’s house around the holidays. There were so many nostalgic Christmas decorations. The drinks were served in these cute cups that looked like Santa. It was really exciting because after the story ran Bon Appetit Magazine was also doing coverage of the bar! Nico was doing live demo of making the drinks. I got to work with talented food stylists Jill Keller and we hopped around town going to each bar. It was fun!
Bermuda as they would say was Bermudaful! Any vacation or excuse to get away and relax is a good one. When going into a foreign country I like to keep an open mind and open schedule and really just let the culture guide me. Bermuda is a British territory in the North Atlantic. There is a distinct blend of British and American culture. Everyone on the island is friendly, and everyone knows each other. There was no language barrier, and with everyone being helpful and kind it was a easy place to get around. What I was looking forward to other than the amazing views was the food. Fish is a big competent to the island which makes sense. It was only natural to have their amazing fish chowder. Another great fish dish I had was the local famous fish sandwich from Fish and Tings. Wow! I could not finish this. There were a handful of places on the island that did make this sandwich but I’m glad I went with Fish and Tings because they also had amazing jerk chicken. The fish sandwich traditionally is made with coco bread and filled to the gills (pun intended) with fried fresh fish. Also on the sandwich was lettuce, tomato, and tarter sauce. Yum!
Overall the food and restaurants were great. I also had dinner at the Pickled Onion and Hog Penny. As far as I had British food I would have to say Hog Penny was the best. I had an amazing yorkshire pudding dinner which really hit the spot after all my rum drinking! haha. The local Gosling’s Rum was great in Eggnog and the signature rum swizzle. Another big drink on the island was the dark and stormy.
There were plenty of places and food I did not get to try but you can only fit in so much when you do have the time. So I will certainly be planning a trip back and if you haven’t been I highly recommend it. Did I mention it’s only about a 2 hour flight?!
How did Thanksgiving start? We gather each year with family and friends on this day sharing in big feasts but do we take the time to learn its roots?
In 1620 the Mayflower, a ship from Plymouth, England went on a journey seeking a new home to practice their faith freely. After a long and treacherous journey it brought them to the New World and landed at Cape Cod. Their first winter there was very brutal and lives were lost. Once March approached the remaining ship crew; the pilgrims came ashore to settle. The Native Americans who lived there helped and taught the pilgrims how to cultivate corn, catch fish among other helpful survival tactics. The next year the pilgrim’s had their first successful corn harvest that called for a celebration! That celebratory feast was the first unofficial Thanksgiving that we know today. Source: History.com
A lot of my work takes me to the studio photographing recipes, and advertising work. Sometimes however I get to work on location! There was a new restaurant opening; really the first of it’s kind I’ve seen in the U.S. specializing in poutine. This new concept was in need of some professional photography. The buzz about this restaurant opening was growing quickly and they needed photography for their menu, website, and PR releases. Their current images were snap shots from their phone and were not of great quality. The graphic designer of the restaurant found me and thought I would be a good fit. How could I say no to a fun place like this.
Not everyone is familiar with this amazing treat but poutine originates from Canada, actually where the owners found the idea in the first place. The basic recipe consists of fries topped with cheese curds and brown gravy. This restaurant has taken it to another level with several other combinations any late night go-er would want or even a lunch rush option. We used to day of shooting to capture their different varieties of poutine as well as a couple slider options they were offering. The franchisee that was there mentioned sliders weren’t as popular and were hoping to create a new need for them. They were simple but delicious and not your normal thing you could order. Also another unique and tasty item they offered were milkshakes! You cannot go wrong with a “Tommy Like Wingy” poutine with a Little Baby’s Ice Cream milkshake; heaven!
While we were there and with brown paper still on the facade people were still asking if we were open yet?? I think they will be very successful in their poutine business.
One thing that photographers can relate to is having access to situations and events in everyday life that not everyone sees. We have an opportunity to tell stories from our perspective and share with an audience. This happened to me the other day; being able to document a chicken slaughtering. I found out about this through one of the farms I’ve been working with for over a year. This only happens a certain time of year when their free-range chickens have grown large enough to be sold and used at their facilities. **Photo gallery has some graphic content**
When I arrived at the farm the sun was just rising and the foggy clouds were clearing; it was going to be a gorgeous day for photography. The outdoor mobile trailer was just pulling up to the gravel lot where the farmer’s towering crates of live chickens were waiting. Out of the mobile trailer comes the owner and operator of his chicken and turkey processing company. He has been doing this for over 5 years. There was certainly a process and systematic setup before diving into the chicken cages. Everything must be sterilized.
First he organized the inside of the trailer with buckets being pulled out under the drains, then getting the water running in his sinks to a boiling temperature, and using lots of soap to make sure everything was clean. Then he puts on his rubber apron along with rubber gloves. His knifes and sharpening tools were laid out on the metal counter that he used to break down the chickens after their bath and plucking.
Their was a row of upside down cones where the chickens went in head first. He would pull the chicken from the crate one at a time and put them in there. He would then pull the head through the bottom of the cone and cut off the chicken’s head. The chicken still moved after removing the head. The heart would still be pumping which allowed the chicken to bleed out more efficiently. The blood would drain into a large metal bay which was under the row of cones.
Once the chicken had been drained enough he would then put them into a rotating hot water and soap bath to help with cleaning and loosening the feathers from the skin. After that process the chickens would go into a rotating tub that had rubber prongs throughout. When that was turned on it would spin the chickens quickly and remove all the feathers completely from the body. When he pulled the chickens from that they would be clean and ready for breakdown.
Important parts of the chicken that need to be removed at this point is the oil gland. If this is not removed it can spoil the meat. Other parts of the chicken being removed are the feet, and esophagus. You cut open the chicken’s body just to open it and not hit the intestines. Then carefully remove the insides including gizzard, and lungs. After this process is done the chickens get cooled in cold water and placed into refrigeration.
I've finally found some time to gather some of my tears and advertising work I've done over the years. It's exciting to go back to some of my older work and see how my current work compares! Can't wait to create more new work for my clients and continue to update my commissioned section. I currently have some projects in the works and plan to add those in the coming months.
What a great ride this weekend for the MS150 City To Shore event. If you ride the event you know how anxious it is to get started. This year I managed to get to the front of the shoot and rolled out about 6:35AM! I completed the century loop (100 mile ride) and arrived to cheers at Ocean City about 1:30? Then Sunday morning for the 2nd day, and the ride back (only 80 miles) to Woodcrest, NJ; the starting point I arrived around 12:15. So far our team has raised $8,868.55 GO TEAM SQUASH!! There’s always time to donate, help today!
When you make a donation, you are changing the world for people affected by MS. Symptoms of MS range from numbness and tingling to blindness and paralysis. The progress, severity and specific symptoms of MS in any one person cannot yet be predicted, but advances in research and treatment are leading to better understanding and moving us closer to a world free of MS. Most people with MS are diagnosed between the ages of 20 and 50, with at least two to three times more women than men being diagnosed with the disease. MS affects more than 2.3 million worldwide, and there is not yet a cure. Every dollar raised matters to those affected by MS. Thank you for your support.