B.T.S. PRE Raise The Steaks Campaign!

I really got to flex my creative muscle with this project! Lots of planning and prepping led up to this fun filled shoot directing and capturing stills for PRE Brands and their “Raise The Steaks” Campaign! The project was filled with bold, bright colors that weaved through their own branding. We got to work with a talented crew and group of models in studio to capture a bright day grilling and chilling. Each setup incorporated a bold color and we were able to pair it with a recipe. The grand finale was an overhead outdoor vibe in a group setting showcasing an array of the brands offerings. This is a product you want to cook at your next summer get together! I love how the final piece came together, and all the amazing stills we captured from each setup. Teamwork makes the dreamwork!!

Carolyn Somlo - Producer/REP

Gadi Solis - DP

Collin Breimeier - DIT

Thomas Schroeder - Gaffer

Emmanuel Terrell - Grip

Cindy Melin - Food Stylist

Arden Kelley - Food Stylist Assistant

Dominic Cordilla - Prop Stylist

Geoff Binns-Calvey - Special Effects/Grill Fire Guru

Izzie Copeland - PA

Shot At Parchment Studios

Dry Rub Ribs: Recipe

How was your Memorial Day weekend? What type of grilling did you tackle? For us we did a nice dry rub spare rib recipe. Color is always important and using the right amount of paprika really makes a difference. These were also on the spicy side, a nice change up from the usual BBQ sauce rub.

Ingredients:
-1/2 cup turbino sugar
-1/4 cup normal paprika
-1/4 cup smoked paprika
-1 tablespoon salt
-1 tablespoon pepper
-1 tablespoon onion powder
-1 tablespoon garlic powder
-1 teaspoon cayenne pepper
-1/2 teaspoon ground thyme heaping
-1/2 teaspoon ground bay leaves sparingly
-yellow mustard rubbed on base of meat (makes the seasoning stick!)

*Let it soak overnight in fridge

-Baked 300 degrees 3 hours cover in foil
- Uncover and cook an additional 15 minutes

Photo Shoot B.T.S. Texas Jack's BBQ

This was a great project we were able to pull together right after the Thanksgiving holiday. The client was working on a tight deadline with the restaurant having a soft opening and then opening for business start of the week! We were able to capture their authentic smoked meat dish offerings and showcase their amazing bar assortment. The restaurant had an amazing interior designed from the ground up with reclaimed wood and decor. The restaurant sat on a busy street just outside Washington D.C. It is housed with the historically preserved “EAT” sign having their own neon sign to match. Their smoke master and Food Network winner Matt Lang had some impressive dishes to share and we were excited to be apart of it.

Texas Jack's BBQ

Amazing Food Stylist: Harry McMann

Memorial Day Weekend Recovery!

What a crazy, jam packed, long, restful weekend I had! We started by seeing the new movie Mad Max which I highly recommend. Also ordering the pretzel bites with cheese (that took me way back). I continued the weekend by cooking with Joe making a huge tray of lasagna for a really fun personal project I’ve been working on. I can’t say anything yet because I’m still working through it and don’t want to spoil any of the fun! Among the BBQ’in, drinking frenzy I managed to make some of my favorite eggplant.

It’s good because it’s so darn easy. For me eggplant is healthy candy. I could eat it all day anyway. If there’s one way though I would cook it for the rest of my life it would be pan seared with breadcrumbs. Just slice the eggplant about 1/2in thick or thinner and let rest on some paper towels for 20min. While the eggplant is resting scramble 1-2 eggs in a bowl and pour italian breadcrumbs in another bowl. Heat a all clad skillet with vegetable oil until it’s hot! Take a fork a dip the slice of eggplant in the egg than into the breadcrumbs till both sides are covered. TIP: You can add an extra step and do flour between the bread crumbs to add extra flavor and crunch. Repeat the step until you fit enough eggplant flat in the pan and cook each side until browned. Remove the slices from the pan and drain on a brown bag. Once they have cooled and the extra oil has seeped out enjoy a crunchy slice of goodness :)