Phase One

National Pancake Day- March 8th

It’s National Pancake Day on March 8th! IHOP in the past has had it as today so I'm not sure...

This form of batter that was fried and considered a flat cake dates back 30,000 years ago. Amelia Simmons’s was the first known American to have a cookbook published which included pancake recipes back in 1796.

My personal favorite style of pancakes are buttermilk pancakes. Please see recipe referenced below from Bon Appetit. Recipe by Jessie Damuck

 Food Photography by Food Photographer Felicia Perretti, New York, Philadelphia

Servings: Serves 4 (Make About 8 Pancakes)

    1⅓ cups all-purpose flour
    3 tablespoons sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon kosher salt
    2 large eggs
    1¼ cups buttermilk
    2 tablespoons unsalted butter, melted
    Vegetable oil (for griddle)
    Pure maple syrup (for serving)

    Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay).
    Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.


Cocktail Recipe: Mint Julep

This was fun to photograph and also very challenging because it involved so much ice! I could see myself revisiting this shoot and re-doing it now knowing the difficulty of shooting so much ice at one time and it all looking good.

The history of the mint julep is interesting but the presentation to me is what really sparked my interest. The stainless steel cup and bright grouping of fresh mint drew my eye in.  After doing research and reading about the drink it was almost like a slushy for adults which I think any adult would be OK with.


1 tablespoon Mint Simple Syrup
Crushed ice
1 1/2 to 2 tablespoons (1 ounce) bourbon
1 (4-inch) cocktail straw or coffee stirrer
1 fresh mint sprig
Powdered sugar (optional)

 Food Photography by Food Photographer Felicia Perretti, New York, Philadelphia

Personal Project: The Orchard

Personal projects are always something I enjoy working on. It requires a vision and time! Some photographers have personal projects that span a year, while others maybe over the course of a week. I can’t say there’s a right or wrong answer here. It has to be what your feeling and how satisfied you are with the images. When I go into personal projects they may last 3-6 months depending on how many final shots I’m looking to create, the time it takes to make them, and the budget I have allotted for travel, food, props, etc.

My last project I worked on was cartoon food which I really had a great time shooting. Some of my other past personal projects and my professional work have left me in the studio. I was looking for another challenge, and all I could think of was doing something outside in the elements. Working on location is something I haven’t done in a very long time; probably since college. I found this really great orchard right outside the city that seems to have a lot of potential for photos. I’ve only been there once and I had this rush of excitement being there shooting something new and different for myself! I’m excited to see where this takes me. Here’s just a couple shots from that day.

Photo Shoot Recap- Eating Well Magazine

It was great to get a call from Jim at Eating Well with a fun little project photographing parsley and ice cubes. They had a general idea what direction they wanted the photos to look but the rest was up to my creative direction and super talented food stylist Lisa Russell!

We started the day with the parsley creating a poetic, flowing photo of the flat leaves moving across the plexi. This image was running 3/4 of the page and to be photographed overhead lit from underneath. I really enjoyed this because the light really made the leaves glow green and with some of the leaves overlapping made for a neat contrast. We did a few setups of that shot but could easily be altered later by adding or removing leaves for the final shot.


For the ice cubes I knew this was going to be more challenging because they melt! :) We had plenty of options and recipes to go off of provided by the recipe developer at the magazine. The clear ones with green leaves and herbs I thought came out the prettiest. The ice cubes made with the colored liquids were also pretty but not as transparent when lit from underneath. We tried a few setups like that and also let some purposely melt to create a pastel liquid forming around cubes. The challenge with this was making it look pretty not so messy with a big melting mess. After trying some with that setup we switched gears to shooting them straight on and stacking them! I was surprised they held up as well as they did and not slide off one another. In the end I thought these were the best executed and what the creatives most closely wanted for the magazine.

Photo Shoot: Culture Cheese Magazine

I had the opportunity to photograph Culture Cheese Magazine's upcoming Winter issue on Crème Fraîche. This cream can be applied to many dishes sweet or savory. The article I photographed and styled by Lisa Russell contained sweet and savory dishes such as twice baked sweet potatoes and Sticky Gingerbread Cake with Whipped Crème Fraîche. Below is just a couple shots that will be featured in the upcoming issue. Enjoy!

Phase One iQ260

Part of running a business is to grow your business and add value to your “product.”

This is a very exciting time in my business where I’ve increased the quality of my photography making me more valuable to the client. I’ve purchased a medium format camera system that creates images you could never get with a simple DSLR camera. The color bit depth is incomparable, and the incredible detail in the image with the increased megapixel captures are just some of the simple differences but huge game changers in being a professional photographer. I know my clients present and future will instantly see the difference in what I can offer them and in the long run create beautiful images.