mini Foodfolio

Matt Roth — Thu, 21 Jan 2010 15:00:23 +0000

Food is surprisingly a challenging subject to photograph. Well, it is if you wanna keep your chops sharp. I’ve learned a bunch of tricks when it’s food shoot season. Natural light, as usual, can be your friend. That’s what I used with the Iron Bridge photos. A dark table and gorgeous, window-lit fall-off, gave an almost seamless-black effect. But I’ve learned that white dish towels draped over speedlights, which is how I modified the Victoria’s Gastro Pub photos below the jump, are perfect DIY diffusers. And when you want to incorporate that cool stained glass window in a dark …uh, I mean ambiance-rich, restaurant, use a waiter’s hand (and the manager’s hand to hold another towel-draped speedlight).

bon appétit!

This is an overview photo of the ingredients and tools needed for making the Iron Bridge Wine Company’s cranberry bourbon and brown sugar glaze sweet potatoes. This is the Sensational Sides feature Iron Bridge Wine Company offered to make for the December issue of Howard Magazine.

Layer and slightly overlap the sweet potatoes in a circular pattern in a baking dish or, as seen in the photo, an oven safe dish. Cranberry bourbon and brown sugar glaze sweet potatoes is the Sensational Sides feature Iron Bridge Wine Company offered to make Friday, September 18, 2009.

Spoon the bourbon and melted butter glaze over the roasted sweet potatoes. Cranberry bourbon and brown sugar glaze sweet potatoes is the Sensational Sides feature Iron Bridge Wine Company offered to make Friday, September 18, 2009.

Victoria’s Gastro Pub won for Best Bar Food, Best Happy Hour, Best Burger, Best Late Night Dining, and Best Martini. Featured is the restaurant’s Roasted Veal Tenderloin and Jumbo Sea Scallop garnished with summer vegetable succotash and sweet corn butter. Wednesday, August 19, 2009.

Featured is a late night bar menu item, the Espresso Rubbed Pork Belly nestled in a bed of Anson Mill Farms White Cheddar Grits surrounded by a moat of gonzo porter jus. Wednesday, August 19, 2009.

Before the food came out I thought I would play with the light reflecting on this serving bowl.

Similarly, I played with morning sun casting on this pillar before the food showed up.

Featured item from the Maruha Sushi and Steakhouse is the seafood deluxe platter.

Featured is Baldwin Station’s Wild Boar Sausage made with cranberry port reduction and topped with a charred scallion salad.

Food photography.

Matt Roth — Tue, 12 Jan 2010 15:00:28 +0000

Glenelg restaurant Bistro Blanc won Best New Restaurant in the Best of Dining results for Howard Magazine. Featured is a flank steak sous vide, with smoked cheddar potato gallette, and corn salsa.

Aida Bistro won Best of Dining for Italian food. Featured is a grilled wild sockeye salmon atop a homemade ricotta stufed ravioli, topped with a tarragon cream and tomato sauce, and garnished with local cherry tomato salad.

Clyde’s jumbo lump crabcake and outdoor seating has placed the Columbia waterfront restaurant tops in the Howard Magazine Best of Dining in two categories: Best Crabcake and Best Alfresco.

Happy to be eaten!

Matt Roth — Thu, 31 Dec 2009 22:00:30 +0000

Golden West fried pickles…and happy to be drunk.

Matt Roth » food

mini Foodfolio

Food photography.

Happy to be eaten!