I had to get a cover shot for Acadiana Profile Magazine, and here's the result of one very long day on the road photographing restaurants. We might've ruined a few pizza doughs in the process of getting this shot. :)
Half the fun of local business assignments is getting to meet and chat with the various owners, managers, waiters, or even curious customers. This shot was from Pho Tau Bay in Gretna. Honestly, the most memorable part of the shoot wasn't getting to eat the good food afterward, nor was it the patient waitress showing me what to do with Vietnamese style coffee for the millionth time. I have a distinct memory of the owner/manager resembling a damn good Vietnamese-American Elvis impersonator. Maybe it was the sideburns or just his cool mannerisms, but now I really want to go back and see if he'll give me an "uh huh."
I love photographing food, but let's face it, New Orleans isn't known for having the healthiest of menus. Often the subject is fried or cheesy, neither of which leave me with many options for incorporating color into the photographs. I pray to be assigned a fruit plate one of these days. Until then, I'll be happy with Herbsaint's salad. It's green, vibrant, pretty looking. I'll eat fried meat whenever it's available, but I prefer to look at this.
I had no idea what to expect as I waited for the folks at Kim Son to bring out the salt baked crab I had to photograph. Something small and dainty with delicately arranged and styled crabs maybe. When they set this before me I had did a double take and allowed a "wow" to slip from my lips. This was a massive dish of halved crabs and claws. If I had been armed I probably would've shot it just to make sure it didn't come at me while I was photographing. I managed to survive and get the pictures I needed and the restaurant was even nice enough to package everything up in a big carryout bag for me to take home. I should've had them teach me how to eat it first. It tasted great, but I'm unpracticed with Vietnamese cuisine and spent more time engineering ways to get through the shells than actually eating.
Published photo here
This is an excellent example of keeping things local. Pizzicare's Nola Roots Garden Pie is a veggie pizza topped with locally grown ingredients. I'm sure fresh ingredients helps in making things taste better. Knowing that local businesses are supporting one another also tastes good.
When I was a kid I would eat those frozen corn dogs that come in packages of six. The goal while cooking it was always to try to stop the microwave right before the hotdog expanded and totally broke the breading apart, leaving you with a hot dog on a stick instead of a corn dog. Half the fun of eating these things was mixing together a giant pool of ketchup and mustard to completely soak the corn dog in. Seriously, I probably could've just eaten the mixture with a spoon. Company Burger offers a vastly improved corn dog, or "corn hog" experience. I just wouldn't have felt right soaking this one in unnecessary amounts of stuff from the red and yellow bottles on the table.
Published photo here
I was asked to photograph La Boca's provoleta, which is a wonderfully unhealthful cheese dish. There are antioxidants in the wine, right? I'm just going to keep telling myself that the wine makes it ok. Wine makes everything ok.
Published article can be found here