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Food Photography: Take a Peek Behind the Scenes

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Go behind the scenes of the natural lighting food photography shoot I did to enter the John Boos and CuttingBoard.com “Cut The Cheese” Food Photography Contest!

natural light food photography tutorial tips

My Food Photography Story

Before I started blogging in 2013, I had almost no photography experience. Terms like “aperture” and “ISO” were an unknown language to me, and the thought of buying a camera where the lenses were separate from the body was nothing short of daunting!

The past four years have been an incredible journey. Along the way, I’ve had triumphs and epic failures; sometimes, all in the same day!

Like, for instance, the afternoon I was carrying a delicate tart crust to my set, tripped on a dog toy, and sent the tart flying into the air. It was one of those slow-mo movie scenes where you know what’s coming and you watch, cringing, with no way to stop it.

Good news! Pastry cream, while utterly delicious, is also a really good tart crust “glue.” I was able to piece most of the crust back together and photograph it with no one (until now) the wiser. (Curious? It’s the top-left tart in this photo. Lemonade from lemons!)

Each victory, “ah-ha” moment, and broken tart has been a learning experience. As I’ve studied photography terms, explored the nuances of light, and practiced the art of food styling, I’ve unearthed a deep love of food photography that I never knew I had.

I wouldn’t trade any of it for the world.

I’m happy to take you behind-the-scenes of my latest shoot and share my home studio setup. Let’s get started!

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Bucatini with Roasted Eggplant and Cherry Tomato Sauce

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Bucatini with Roasted Eggplant and Cherry Tomato Sauce turns fresh summer produce into a hearty dish that’s perfect for the transition to fall. 

bucatini with roasted eggplant and cherry tomato sauce recipe

Yet again, I went a little crazy at the farm market and bought all the things. Much like the squirrels, who seem to know that summer is reaching its end, I’m running around stocking up on my fill of the season’s best; in my case, heirloom tomatoes and Fairy Tale eggplants.

We’ve had some chilly days over the past week here in New Jersey. I wore long sleeves and closed-toed shoes for most of Labor Day weekend! The cool evenings have begged for comforting dinners. How better to warm up than with a bowl of bucatini?

In this late-summer pasta dish, I make an heirloom cherry tomato sauce by sautéing the tomatoes with garlic until they burst. Tossed with roasted eggplant cubes, fresh herbs, and a grating of Ricotta Salata, this pasta is some of the best flavors of summer, wrapped up in a dish that’s comforting for fall….

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Cajun Grilled Shrimp and Grits

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Cajun Grilled Shrimp and Grits is summer comfort food at its best. Marinated grilled shrimp meet creamy cheddar grits and a drizzle of spicy scallion butter. (Heat level is totally customizable to your preferences.) Grab a fork and dig in!

cajun grilled shrimp and grits

I remember vividly the first time I had grits. It was during college in Richmond, Virginia, at the Jefferson Hotel’s legendary Champagne Brunch. After several trips from our table to explore the bountiful chafing dishes that lined the hotel’s Rotunda, I came across a dish of cheesy grits.

“Oh, polenta,” my half-Italian, child-of-the-North mind thought. I took a small scoop for good measure, and went on my way.

Back at the table, I took my first bite. And, I fell in love.

Despite looking quite like polenta, the texture was a bit different. The grits had more of a porridge-like consistency than I expected. They were also cheesier than any polenta dish I’d ever had, with a slight bite from the addition of what must’ve been an aged cheddar. When the yolk from my Eggs Benedict started mingling with the grits, I’m pretty sure I heard ethereal music in the background.

Ok, so it was probably the brunch harpist. But, the grits really were outstanding!

cajun grilled shrimp and grits

Cajun Grilled Shrimp

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Whipped Goat Cheese and Herb Dip

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This creamy Whipped Goat Cheese and Herb Dip has been sponsored by California Giant Berry Farms. As always, all opinions expressed are my own.

whipped goat cheese and herb dip [sponsored]

The start of summer is here and I’ve partnered with California Giant Berry Farms to celebrate with skinny dips!

My contribution to the party is this creamy Whipped Goat Cheese and Herb Dip. With tangy goat cheese, sweet fresh basil, thyme, walnuts, and a hint of cracked black pepper, this savory dip is made even better when served alongside a platter of fresh strawberries.

In addition, Cal Giant has teamed up with a few great produce companies to offer a Skinny Dips Sweepstakes! They’re giving away several VISA gift cards, and one grand prize of a getaway for two at a Sandals Beach Resort. Read further down the post to find out more about the prizes and enter for a chance to win.

Giveaways and great summer dip recipes? Sounds like a celebration to me!

california giant berry farms strawberries [sponsored]

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