Holiday Food and Product Photography Gallery
My recent holiday food photography shoot for Greenhead Lobster out of Stonington, Maine, was a welcoming reminder of the festive and beautiful season that’s just around the corner. This is my favorite time of year because I get to surround myself with beautiful scenery outside as well as inside the studio. Part of the fun is styling the sets for a festive look which puts everyone in the holiday spirit. The only thing missing in the studio was holiday music. Maybe on the next shoot. O’Maine Studios in Portland, Maine just added on some new studio space which is fantastic given all the rustic elements and the variety of looks that can be achieved in all the various studio spaces. It’s fun just poking around and finding interesting props that Rory, the owner, finds and collects just for that purpose. Their dedicated food photography and video space includes a well stocked commercial kitchen making it even easier to work alongside the chefs that come in and create.
Champagne and Butter Poached Lobster Tails
I photographed three new recipes that will be on Greenhead Lobster’s website for the upcoming Thanksgiving and Christmas seasons.
Taking a look back at all of my festive holiday inspired images I thought it would be nice to put a gallery together of some of my best holiday work as a food photographer, product photographer and food stylist.
Take a look at the link above and if these inspire any shoots you may want of your own please reach out.
For Stock image requests and rates contact me at email@example.com or through my website at www.lesliebrienzaphotography.com for more details.
Baked Stuffed Lobster Tails
Chilled Lobster Tower with Dipping Sauces
As a food photographer I shoot food, product and packaging but on occasion an opportunity arises that I’ll be hired as a second photographer for a wedding. That was my day yesterday. A nice change of pace, and a jump start into the busy season.
The wedding and reception took place in Portland, Maine at one of the venues at 58 Fore Street, at The Portland Company marine complex. The event space was stunningly rustic but romantic with exposed blue tinged brick, high ceilings, wrought iron beams, oh, and a beautiful view of the harbor. Industrial meets elegance is the best way to describe it.
The setting for the actual wedding was outside on the banks of the harbor on the Eastern Promenade and the bride and groom arrived to awaiting guests on the old Maine Narrow Gauge railroad which, in itself, is a fun time for a photographer. It was a beautiful day with patchy clouds and slightly overcast which is the perfect diffusion for eliminating those harsh shadows. What a fantastic way to spend a day in Portland, Maine. Stay tuned for a few images..I don’t publish every event I shoot on my website so If you’d like to see more of my weddings, including some images of my first Italian wedding in Rome, Italy, and other non food industry events, here is the link to those images.
Two summers ago I spent a month in Tuscany, Italy photographing several wineries and a bed and breakfast outside of Siena. It was September and I remember waking up and feeling the subtle transition from the summer heat and humidity to a crispy coolness in the air, a sign that Fall was on it’s way. I also remember the sacks of porcini mushrooms the family that I stayed with used to bring home and the aroma that filled the kitchen as they prepared delicious meals using those fresh mushrooms. I was more than grateful to be invited to the dinner table and learn a few tricks in the kitchen. Recently, I’ve been feeling that same crispy, cool air as the weather is transitioning in Maine and New Hampshire as I daydream of that golden time in Italy.
I get inspired this time of year to make something with fresh mushrooms just so I can relive that experience I had. A fresh mushroom lasagne seemed appropriate and a definite crowdpleaser. Although I can’t get those fresh porcini’s here in the US, the dried ones seem to do the trick. I used more porcini’s and add a bit of butter because I love how the butter helps bring out the richness in the mushrooms.
When served with a salad of greens and tomatoes this is a simple and delicious meal that will ease you right into Fall.
A rustic and healthy lasagne that feels like Autumn in Italy
- For the mushrooms~
- 1.5 ounces dried porcini mushrooms
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1/3 cup diced sweet onion
- 2 garlic cloves, minced
- ½ cup red wine
- 1 1/4 pounds cremini mushrooms, cleaned and sliced
- 1 teaspoon fresh oregano leaves, chopped
- 1 teaspoon fresh parsley leaves, coarsely chopped
- Freshly ground pepper
- For the béchamel~
- 2 tablespoons extra virgin olive oil
- 2 tablespoon butter
- 2 tablespoons minced shallot
- 3 tablespoons flour
- 2 cups milk
- 1/4 tsp salt
- freshly ground pepper
- For the lasagna~
- 3/4 pounds no-boil lasagna sheets
- 6 ounces Parmigiano Reggiano cheese, grated
- fresh parsley leaves
- Heat oven to 190 degrees Celsius (375 degrees Fahrenheit)
- Grease bottom and sides of rectangular pan with olive oil
- Soak the porcini mushrooms in 2 1/2 cups of boiling water for about 30 minutes. Drain, making sure to squeeze out all the liquid from the mushrooms while reserving the porcini broth
- Rinse mushrooms in cool water and roughly chop
- In a large sauté pan, heat olive oil and butter over medium heat.
- Add onion and garlic and cook for two minutes or until onion is translucent
- Add porcini's, their liquid and wine, cooking covered, but not completely, until liquid has almost evaporated.
- Increase heat to medium high
- Add crimini mushrooms, parsley, oregano, salt and pepper and cook until juices from the crimini’s evaporate
- Take off heat and set aside
- Heat the oil and butter over medium heat in a heavy saucepan
- Add the shallot and cook until fragrant, about two minutes
- Sprinkle in the flour, stirring constantly, and cook for about 3 minutes, or until the mixture starts to bubble, but not brown.
- Whisk in the milk slowly and stir constantly until mixture thickens
- Reduce heat to a simmer, stirring occasionally for about 10 minutes. Season to taste with more salt and pepper if needed.
- Strain mixture directly into pan with the mushrooms, reserving about four tablespoons of bechamel
- Stir until incorporated and set aside
- Bring a saucepan of salted water to a boil
- Add about 4 lasagne sheets and boil for about two minutes. These will be used for the top layer only.
- Remove from water and lay to drain on flat surface
- Spread the reserved béchamel on bottom of lasagne pan
- Top with a layer of uncooked lasagne sheets
- Add a generous layer of mushroom mixture followed by a layer of Parmigiano Reggiano cheese
- Repeat layering of lasagne sheets, mushroom mixture and cheese until you have enough room for one more layer
- Place partially cooked lasagne sheets on top and cover with the remaining mushroom mixture and cheese
- Sprinkle top with parsley
- Be sure to cover all corners and exposed sheets with sauce so they will cook thoroughly. If you like some crunch to the top layer you can leave some areas exposed
- Cover with foil and bake for 25 minutes
- Remove foil and bake an additional ten minutes or until top is golden browned
- Remove from heat and let sit for ten minutes before cutting and serving
Un Bacio in Cucina http://www.unbacioincucina.com/
What a difference a day, or should I say a geographical life change, makes. I made a bold move recently from New York City to Maine, spending the winter in New Hampshire’s White Mountains in the interim. It’s been several months since I’ve settled into a lovely mill town between Portland and Kennebunk, Maine. I have found the food and product scene here to be very creative, diverse and incredibly healthy given the abundance of organic farms, fresh seafood and the passion behind the creations of beautiful and delicious food products and packaging. As a food photographer, I see Maine in the same way as having a big chocolate cake in front of me, highly irresistible to say the least. Lobster and seafood, blueberries, maple syrup…the list goes on. Most of the restaurants here serve wild harvested and organically grown foods from farmers, fishermen and foragers from all over Maine and other parts of New England. You haven’t eaten lobster until you’ve eaten Maine lobster, no doubt about it! As a product photographer, the majority being food products, I have seen so many creative, organic and rustic packaging that is in alignment with the deliciousness of the food inside.
This has a been a busy week as I have several food and product photography shoots confirming through the summer months. Product photography is one of my niches and given I have a passion for lighting in my studio I lose myself in the process. I tend to get a little obsessed with getting rid of reflections on bottles and other highly reflective materials, which so many food products utilize. Let’s face it, it’s easier to get it right in the camera than have to manage it after during the post production phase. I’d rather be eating a delicious meal at a local restaurant than working in Photoshop at my desk. Although I do love Photoshop. :). My website has a lot of examples of the types of food and product packaging I photograph. So happy to be a part of New England and all it has to offer. There is a reason the official slogan for Maine is Vacationland.
Kennebunkport is one of the most picturesque villages in southern Maine with sweeping ocean views, fresh coastal air, friendly people and incredibly delicious food. Visitors come from all over the globe to enjoy the Spring, Summer and Fall festivities and great weather found there.
The Nonantum Resort is one of the quaint, luxury resorts in Kennebunkport with all of the same qualities, but I might add with exceptional food and drinks, a true representation of Maine cuisine.
I recently spent a day in the studio photographing and styling food and drinks for their website, posters and other marketing materials. Since the resort is situated on the coast they wanted a nautical theme for the images. Chef Steve True and company came to the studio, O’Maine Studios, in Portland, to prepare the dishes one by one. Once I saw the dishes being prepared I quickly set up and styled the scene appropriate for that specific dish. After a few tweaks to the final plate, I photographed each in it’s different nautical and rustic setting, from a gorgeous Poached Pear Salad, French Onion Soup and a Beef Tenderloin topped with crispy leeks and baby Portobello mushrooms to some innovative drinks from Bar Manager, Mark Wozny. On deck were a Singapore Sling, A Maine Blueberry Martini and a Champagne Sangria, to honor the weddings and events they have at the resort. If you find yourself vacationing in Kennebunkport, the Nonantum Resort is worth a visit not only for the food and drink but also for their beautiful and romantic setting and ambience. Some images can be seen on the food | styling page on my website.
How many times have you bought pea shoots for garnish or a sandwich and ended up having them go bad in the refrigerator? I’m guilty of that. I bought a bunch recently to use as a garnish for a styled image I was working on and didn’t want them to go to waste. It was cold outside, a bit snowy, and thought a soup would be nice. What harm could pea shoots do in a soup? Well, let me tell you, some broth, veggies and pea shoots created an incredibly delicious soup that warmed the body and soul. Since they can be stringy and not very easy to eat in a soup it made sense to blend everything together to make a puree. I also had a lot of radishes leftover from a shoot. I wanted to use them as garnish and put a bowl in the styled set up but the bright red color just didn’t resonate with my vision. I decided to roast the radishes. Contrary to what people believe, they can be roasted. The peppery flavor is more subtle and a hint of sweetness comes through. The roasting ended up muting the red color giving it exactly what I was envisioning. The perfect understated pop of color to compliment the rest of the image.
Here is a quick and easy recipe you can make any day of the week with a few simple and healthy ingredients.
Pea Shoot Soup
- 3 cups organic low sodium chicken broth
- 1 red potato, cut in quarters
- 1/4 t salt, optional
- 1/2 vidalia onion, coarsely chopped
- 2 garlic cloves, smashed
- 2 T olive oil (not high quality)
- 2 cups pea shoots, reserving some for garnish
- 10 radishes
- Extra virgin olive oil, good quality
- Bring to a boil in a medium saucepan the chicken broth, potato and salt.
- Once boiling, reduce heat to low, cover almost completely, until potato is tender.
- In a small frying pan, sauté onion and garlic in olive oil over medium heat until onion is translucent and a bit browned. Set aside.
- While potato is cooking turn on oven to 375 degrees.
- Cut stems off of radishes, rinse and toss with some olive oil.
- Arrange on cookie sheet and roast for 20-25 minutes or until tender. Set aside.
- Once potato is tender, add pea shoots and onion mixture to saucepan and simmer for ten minutes.
- Pour mixture into a blender and puree, leaving the blender lid slightly off to allow steam to escape.
- Pour mixture in bowl, garnish with sliced radishes and pea shoots and drizzle with good quality extra virgin olive oil.
- Serve with brown rice in soup or on the side.
- Take care when pureeing mixture in blender as contents is very hot and can splash out if not careful.
Un Bacio in Cucina http://www.unbacioincucina.com/