A Thought For Food http://www.athoughtforfood.net where ideas are brought to simmer Wed, 29 Oct 2014 22:20:39 +0000 en-US hourly 1 http://wordpress.org/?v=4.0 How I Photograph Food + Restaurants with Canon Lenses http://www.athoughtforfood.net/food-photography-canon-lenses-west-bridge/ http://www.athoughtforfood.net/food-photography-canon-lenses-west-bridge/#comments Mon, 27 Oct 2014 04:01:24 +0000 http://www.athoughtforfood.net/?p=15827 Some people just grow up with a brand. For me, it was Canon. It’s what my parents purchased, thus it’s what I learned on. When I bought my first camcorder in film school, it was made by Canon. As Eric and I started taking trips early on in our relationship, it was a Canon PowerShot digital camera that […]

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How I Photograph Restaurants with Canon Lenses || via A Thought For Food

How I Photograph Restaurants with Canon Lenses || via A Thought For Food

Some people just grow up with a brand. For me, it was Canon. It’s what my parents purchased, thus it’s what I learned on. When I bought my first camcorder in film school, it was made by Canon. As Eric and I started taking trips early on in our relationship, it was a Canon PowerShot digital camera that we picked up. So, it made sense that when I started getting more passionate about food photography and blogging that my first DSLR would be from Canon (naturally, a EOS Rebel DSLR).

Over the last five years of taking pictures (thousands and thousands of them), I think I’ve grown a lot as a photographer. In part, it has to do with the amount of experimentation I’ve done; working with natural light, some basic styling, and composition to get the right look and feel for each dish. But there’s no denying that the equipment I’ve practiced on has influenced my work.

Initially, I shot everything for A Thought For Food using the lens that came packaged with the camera body (often referred to as a “kit lens”). It was an 18-55mm f/3.5-5.6 and the results were ok… but the images were lacking the depth that I strove for. After researching lenses, I decided to purchase an EF 50mm f/1.8 II lens. Everywhere we traveled, every time we went out for lunch, I took that with me. It was light and compact, making it ideal for getting in some quick shots at a busy restaurant. I began a series of posts called Silent Sundays, where I did my best to capture the essence of these establishments. A few months later, I was asked by one of these restaurants to take professional photos for them. They liked what they saw in the Silent Sunday post and wanted me to come in to photograph their new menu items, as well as action shots of the dining room and in the kitchen.

After more work came in, I knew an upgrade was in order.  The best resource out there are other photographers, so I reached out to the ones I’d become friendly with. Everyone told me the same thing: spend the money on lenses… then upgrade your body when you’re ready. Since I’m doing a combination of food/restaurant photography, as well as general lifestyle work, I wanted something that would be versatile, allowing me to not only take pictures of dishes and ingredients, but portraits as well. I borrowed a friend’s EF 24-70mm f/2.8L II USM lens and knew that’d be the one to get the job done.

From there, I upgraded my camera body to an EOS 7D. Then I picked up some more lenses: an EF 50mm f/1.2L USM (a worthwhile purchase because of its wide aperture and USM (UltraSonic Motor), which allows the lens to autofocus faster than other models,), an EF 100mm f/2.8L Macro IS USM, and an EF 17-40mm f/4L USM. Last year, I bought the Canon EOS 5D Mark III (which has a full-frame sensor, versus the EOS 7D which is a crop-frame) At $3400 it’s a scary purchase, but I’m absolutely in love with it. For those who feel ready to make the investment, you won’t regret it.

Now that I’ve given you a little backstory, let me explain what’s going on here. A few months ago, Canon asked me to talk a bit about how I use their lenses to photograph restaurants. To demonstrate this, I went to one of my favorites in the area, West Bridge. The design of the space is some of the best I’ve seen. There’s a balance between rustic and modern that they’ve nailed and this also comes through in the food created by Matthew Gaudet.

You can view more restaurant images over on my portfolio site.

Interior of West Bridge in Cambridge, MA|| via A Thought For Food

Canon EF 50mm f/1.2L USM lens

Photographing Restaurants with Canon Lenses

What’s in my bag: 
Canon EOS 5D Mark III Body
Canon EOS 7D Body (backup)
Canon EF 24-70mm f/2.8L II USM
Canon EF 50mm f/1.2L USM
Canon EF 100mm f/2.8L Macro USM lens
Canon EF 17-40mm f/4L USM
SD cards
Batteries

West Bridge in Cambridge, MA|| via A Thought For Food

Canon EF 50mm f/1.2L USM lens

Interior of West Bridge in Cambridge, MA|| via A Thought For Food

Canon EF 50mm f/1.2L USM lens

Interior of West Bridge in Cambridge, MA|| via A Thought For Food

Canon EF 17-40mm f/4L USM lens

Interiors + Exteriors

Dining at a restaurant isn’t just about eating and drinking, but environment and mood too. Before photographing a dish, I capture other details: table setups, the bar, the kitchen, as well as any signage or outdoor dining area.

The majority of the time, I’m using one of two lenses: the EF 17-40mm f/4L or the EF 50mm f/1.2L.  The EF 17-40mm f/4L is a wide-angle lens, and, therefore, is able to take in a large amount of space in a single shot. The lens also works well in tighter spaces, such as restaurant kitchens. This is what I use almost exclusively for photographing dining rooms. It should be noted that, like all lenses, the results are different if you’re using a crop-sensor camera. It’s a bit more noticeable, though, when using a wide-angle lens, as you won’t capture the same area that you would on a full-frame camera.

When I want to feature a specific section of a dining room or focus on certain details (a row of tables, light fixtures, patrons sitting at the bar, etc) I switch to the EF 50mm f/1.2L.  This lens, with its large aperture (models vary: f/2.5, 1.8, 1.4, or 1.2) allows for a shallow depth of field; a single item can be in focus when everything beyond it is blurry. I’ll use this when I want the image to feel like it’s from the perspective of the patron: looking across a long line of tables or down at a menu. This is seen in the above vertical images of the dining room and table with a place setting. Since I wanted to keep the majority of those images in focus, I went with a higher f-stop (f/6). Yes, the background is a bit blurry, but the table, plate, glass and chair are all crisp. However, you can see the difference if you look at the below food image (labeled “Quinoa, Char and Kale Salad: Left: Canon EF 50mm f/1.2L USM lens, Right: Canon EF 100mm f/2.8L Macro IS USM”) that I shot at f/2.8. The dish is in focus, but the areas in front and behind are not. For more tips, and information, be sure to check out the Canon Explore Lenses website.

The size of the aperture on the EF 50mm F/1.2L makes it so more light can enter through the lens opening, thus making it ideal for low-light environments. This can be the case with a dining room, which are usually not well lit (especially during dinner service). The wide aperture allows me to shoot at a faster shutter speed (resulting in a crisper image) or a lower ISO setting (resulting in less grain (or “noise”) in the photo).

What’s nice about photographing a restaurant using a fixed lens like the EF 50mm f/1.2L is that, as you walk around the restaurant looking for something to take a picture of, you already know the field of view that you’re working with. This means that, in your mind, you already have your shot composed, even before you bring the camera up to take the shot. If I were to use a zoom lens, I’d have to look through the viewfinder and then compose my shot. I find this experience far more enjoyable.

Interior of West Bridge in Cambridge, MA|| via A Thought For Food

Canon EF 17-40mm f/4L USM lens

Quinoa, coconut, radish, pomegranate, and kimchi at West Bridge|| via A Thought For Food

Quinoa, coconut, radish, pomegranate, and kimchi at West Bridge; Canon EF 50mm f/1.2L USM lens

Food

For photographing food, I’m often inclined to go with a fixed lens: the EF 50mm f/1.2L or EF 100mm f/2.8L Macro IS USM. The main reason for this is because the subject I’m shooting is stationary and, therefore, zooming in and out isn’t necessary. The EF 50mm f/1.2L is the lens I use most frequently since the EF 100mm Macro would require that I stand in the middle of the dining room to capture a dish. I not only want a crisp, clean shot of the food, but it makes the subject more compelling to get some of the environment around the plate, which the 100mm won’t provide.

With that being said, there are some instances when the EF 100mm f/2.8L Macro lens comes in handy. For example, there are times when a portion of a dish is more visually interesting than the whole plate. We’ll use the beet and salmon roe toast featured below as an example. While this is a gorgeously composed plate, I find that the textures and colors of the dish are what really make it so striking. Therefore, getting in nice and close to the layers of beet, mustard, and roe, showcase it better than the shots photographed with the EF 50mm f/1.2L or EF 24-70mm f/2.8L .

Speaking of the EF 24-70mm f/2.8L. For a while, this was the lens I used exclusively for photographing food. And it does the trick. While I don’t use it as often, I find that it comes in handy when I need to get an overhead shot of a table with multiple plates on it. The EF 50mm f/1.2L, as you can see, isn’t wide enough (I’d have to stand on a chair or ladder to make that work). The EF 100mm f/2.8L Macro definitely wouldn’t be the right lens. With the EF 24-70mm f/2.8L, I can usually hover above the table and get the shot that way… but I’m also 6’1″ tall.

Quinoa, coconut, radish, pomegranate, and kimchi at West Bridge|| via A Thought For Food

Quinoa, coconut, radish, pomegranate, and kimchi at West Bridge; Left: Canon EF 50mm f/1.2L USM lens, Right: Canon EF 100mm f/2.8L Macro IS USM

Beet and Salmon Roe Toast at West Bridge || via A Thought For Food

Beet and Salmon Roe Toast at West Bridge; Canon EF 50mm f/1.2L USM lens, Canon EF 24-70mm f/2.8L Macro IS USM, Canon EF 100mm f/2.8L Macro IS USM

West Bridge || via A Thought For Food

Left: Canon EF 24-70mm f/2.8L Macro IS USM; Right: Canon EF 50mm f/1.2L USM lens

Wrapping Up

Yes, this has been an epic post… but a few more notes.

As I mentioned earlier, the lenses are where you should be investing your money. If you’re just starting off in the world of food photography, I’d suggest starting off with an EOS Rebel DSLR and an EF50mm.  In fact, I had the pleasure of testing out a newer model of the Rebel, the EOS Rebel T5i, and an EF 50mm f/2.5 Compact Macro lens, which Canon sent along for me to play with. One thing I enjoyed about it, which I wasn’t quite expecting, was how light it is. I’ve been carrying around a hunky camera for the last few years and it gets exhausting after a while (again, it’s totally worth it).  The EF 50mm f/2.5 is a great intro into the world of fixed lenses. It’s not an expensive investment and you’ll see a huge difference from any smart phone pictures.

And before purchasing any very expensive lenses (we’re talking $1000+), I’d suggest renting them from a photography store. For under $100, you can make sure that the lens works for your needs.

Photographing Food at West Bridge with Canon Lenses  || via A Thought For Food

Salmon  Dish at West Bridge  || via A Thought For Food

Canon EF 50mm f/1.2L USM lens

DISCLOSURE: This post was sponsored by Canon. As described earlier in this post, I’ve been a long time fan of their camera equipment. All thoughts and words are my own.

 

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Baked Branzini with Brown Butter Green Beans + Sweet Potatoes http://www.athoughtforfood.net/baked-branzino-green-beans-sweet-potatoes/ http://www.athoughtforfood.net/baked-branzino-green-beans-sweet-potatoes/#comments Mon, 20 Oct 2014 04:01:33 +0000 http://www.athoughtforfood.net/?p=15901 Impulse buys are never ordinary in our house. When we go to Whole Foods to pick up an ingredient or two, inevitably the basket is full by the time we make it to the cashier.  For some, those purchases would be snack foods: cookies, chips, ice cream. And we’ll get those from time to time. But […]

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Baked Branzini with Brown Butter Green Beans and Sweet PotatoesBaked Branzini with Brown Butter Green Beans and Sweet Potatoes

Impulse buys are never ordinary in our house. When we go to Whole Foods to pick up an ingredient or two, inevitably the basket is full by the time we make it to the cashier.  For some, those purchases would be snack foods: cookies, chips, ice cream. And we’ll get those from time to time. But that’s not what often makes its way into our pile. Instead, it’s cheese, olives, bread and fish. Yup, we impulse buy fish. It’s just so hard to pass that counter and not buy one of those beauties.

This happened on a trip to the store last week.  I just went over to take a peek at their selection and saw the gentleman placing fresh branzino on top of bins of ice. I couldn’t resist. Branzino is the perfect fish to prepare as a meal for two. They’re not all that big, so a couple would be sufficient for dinner. Getting them ready for the oven isn’t a huge production either… this can easily be done in under 45 minutes.

Baked Branzini with Brown Butter Green Beans and Sweet PotatoesBrown Butter Green BeansBaked Branzini with Brown Butter Green Beans and Sweet PotatoesBaked Branzini with Brown Butter Green Beans and Sweet PotatoesBaked Branzini with Brown Butter Green Beans and Sweet Potatoes

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Halloumi Veggie Burgers + A Giveaway for Green Kitchen Travels http://www.athoughtforfood.net/halloumi-veggie-burgers/ http://www.athoughtforfood.net/halloumi-veggie-burgers/#comments Mon, 13 Oct 2014 04:01:32 +0000 http://www.athoughtforfood.net/?p=15742 This has been quite the year for cookbooks. The list of gems keeps getting longer and longer. I’ve had the pleasure of receiving advanced copies of a few of them and am constantly impressed with the writing, photography and, most importantly, the recipes. And it brings me so much joy to see that so many of […]

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Halloumi Veggie Burgers // vegetarian, gluten-free

This has been quite the year for cookbooks. The list of gems keeps getting longer and longer. I’ve had the pleasure of receiving advanced copies of a few of them and am constantly impressed with the writing, photography and, most importantly, the recipes. And it brings me so much joy to see that so many of them are created by fellow bloggers. Earlier in the summer, I wrote about Kimberley’s Vibrant Food, which is one of the few cookbooks I have on the shelf in our kitchen. Most recently, I got to check out Jessica’s Seriously Delish, which I constantly go back to for inspiration when I want to get a little playful with my meals.

An e-mail came my way a few months ago from David of Green Kitchen Stories asking if I’d like to check out their latest book, Green Kitchen Travels. No hesitation. Yes. Definitely. I couldn’t wait! I’ve written about my love of their blog and their first cookbook, Vegetarian Everyday. When it arrived, I immediately tore open the packaging, sat down on the floor, and began leafing through the pages. There wasn’t a picture, a recipe, a story that I didn’t fall in love with.  Let’s just say that I have a huge crush on this book.

One of the reasons I connected so strongly to their book has to do with the way David and Louise eat. Like the title of their site suggests, each creation isn’t just flavorful, but, overall, pretty healthy as well. If a recipe isn’t vegetarian or vegan, it’s gluten-free. Sometimes both. Now, I don’t keep a vegan diet, nor am I gluten-free. In fact, I love bread and I adore all dairy products. But when I can find a recipe that omits one of those ingredients and it’s still satisfying, well, I think that’s the sign of a pretty talented cook.

Of the recipes that I bookmarked, the one I knew I wanted to share here was for their halloumi veggie burgers. I was first introduced to this wonderful, salty cheese last year and enjoyed how it held up when cooked over high heat. It’s great in grilled cheese or just fried in a pan and placed on top of a salad. I knew from the start that this recipe would be a success. To give it a slight fall feel and to add a little sweetness to the burger, I grated half an apple into the mixture.

Halloumi Veggie Burgers // vegetarian, gluten-free

I was so excited not just to have the opportunity to cook from their book, but to spread the love here on the blog. And, I’m thrilled to announce that I’m giving away TWO COPIES of Green Kitchen Travels.

Before getting to the giveaway, I should mention that you can purchase copies of the book… so, even if you don’t win, be sure to pick one up.

To Enter: Leave a comment on this post. It can be anything, but I’d love to hear what the most creative vegetarian dish you’ve made or tasted.

Rules: This giveaway will end on Friday, October 24, 2013 at 12:00 PM EST.  I’ll pick 2 winners via random.org and that person will be contacted via e-mail.  One entry per person and entrants must have a US mailing address (sorry international friends) and provide a valid email address. Best of luck!

Halloumi Veggie Burgers // vegetarian, gluten-freeHalloumi Veggie BurgersHalloumi Veggie Burgers // vegetarian, gluten-free

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Curried Butternut Squash Soup with Roasted Seeds http://www.athoughtforfood.net/curried-butternut-squash-soup-roasted-seeds/ http://www.athoughtforfood.net/curried-butternut-squash-soup-roasted-seeds/#comments Wed, 08 Oct 2014 04:01:10 +0000 http://www.athoughtforfood.net/?p=15773 There are a number of dishes I could have created with the butternut squash our friend Mandy brought us the other day. I looked at it and considered the possibilities, but each time I went back to what felt right: soup. A result of the change in the weather, maybe. The rain, the leaves on […]

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Curried Butternut Squash Soup with Roasted Seeds

Curried Butternut Squash Soup with Roasted Seeds

BUTTERNUT SQUASH SOUP TRIPTYCH2
There are a number of dishes I could have created with the butternut squash our friend Mandy brought us the other day. I looked at it and considered the possibilities, but each time I went back to what felt right: soup. A result of the change in the weather, maybe. The rain, the leaves on the ground, dictating what to cook.

Like most soups, it all starts with an onion, slowly sautéing in butter. Next, the cut squash and broth. As it simmers, I realize why it’s the perfect fall dish. The spices and sweet caramel notes that come out in its aroma match those in the air outside.

Before serving, I let it cool for a few minutes as to avoid any injuries during the meal.  There’s a dollop of sour cream added, some squash seeds that were lightly toasted in the oven, and a little drizzle of olive oil to finish it off. Simple, rustic fare. It won’t be the last time I make this over the next few months. I already have visions of slurping spoonfuls around our fireplace.

Curried Butternut Squash Soup with Roasted Seeds

Curried Butternut Squash Soup with Roasted Seeds

Curried Butternut Squash Soup with Roasted Seeds

How I Photograph Food + Restaurants with Canon Lenses

Some people just grow up with a brand. For me, it was Canon. It’s what my parents purchased, thus it’sView full post »

Baked Branzini with Brown Butter Green Beans + Sweet Potatoes

Impulse buys are never ordinary in our house. When we go to Whole Foods to pick up an ingredient or two, inevitablyView full post »

Halloumi Veggie Burgers + A Giveaway for Green Kitchen Travels

This has been quite the year for cookbooks. The list of gems keeps getting longer and longer. I’ve had theView full post »

Jamaican Jerk Tempeh Tacos

Tempeh, I was wrong about you. When we were first introduced to each other five years ago, I didn’t see yourView full post »

Plum Cake

It’s not surprising, but my memories of celebrating Rosh Hashanah as a kid all revolve around food. There wasView full post »

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Silent Sunday: The Big Harvest Potluck 2014 http://www.athoughtforfood.net/big-harvest-potluck-2014/ http://www.athoughtforfood.net/big-harvest-potluck-2014/#comments Sun, 05 Oct 2014 04:01:27 +0000 http://www.athoughtforfood.net/?p=15611 This post Silent Sunday: The Big Harvest Potluck 2014 appeared first on A Thought For Food.

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Jamaican Jerk Tempeh Tacos http://www.athoughtforfood.net/jamaican-jerk-tempeh-tacos/ http://www.athoughtforfood.net/jamaican-jerk-tempeh-tacos/#comments Tue, 30 Sep 2014 04:01:19 +0000 http://www.athoughtforfood.net/?p=15506 Tempeh, I was wrong about you. When we were first introduced to each other five years ago, I didn’t see your potential. Loved the texture. Your earthy flavor, however, turned me off and I decided, rather hastily, that you didn’t have a place in my life. But I saw you at the store the other day and […]

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Jamaican Jerk Tempeh Tacos

Tempeh, I was wrong about you. When we were first introduced to each other five years ago, I didn’t see your potential. Loved the texture. Your earthy flavor, however, turned me off and I decided, rather hastily, that you didn’t have a place in my life. But I saw you at the store the other day and thought that I should give you another shot. At first, I was skeptical. You still got some funk there! So, I went bold with my approach: garlic, ginger, spices and lots of lime juice. What would that do to you?

You know what it did? It mellowed you out and it showed me that, with just a little creativity, you can be turned into something quite beautiful.  Sure, I noticed hints of your old traits in there, but they weren’t nearly as pronounced.

I see a relationship blossoming, tempeh. We aren’t BFFs quite yet, but definitely good buddies. And, in time, I think we’re going to be quite close.

Jamaican Jerk Tempeh TacosJamaican Jerk Tempeh Tacos

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Plum Cake http://www.athoughtforfood.net/plum-cake/ http://www.athoughtforfood.net/plum-cake/#comments Mon, 22 Sep 2014 04:01:19 +0000 http://www.athoughtforfood.net/?p=15416 It’s not surprising, but my memories of celebrating Rosh Hashanah as a kid all revolve around food. There was the preparation of the dinner, the smells of each dish marking the arrival of fall. Chicken soup simmering on the stove. Brisket roasting in the oven with onions and carrots.  I adored (and still do enjoy) […]

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Plum Cake with Almond Crumble ToppingPlum Cake with Almond Crumble ToppingPlum Cake with Almond Crumble ToppingPlum Cake with Almond Crumble ToppingPlum Cake with Almond Crumble Topping

It’s not surprising, but my memories of celebrating Rosh Hashanah as a kid all revolve around food. There was the preparation of the dinner, the smells of each dish marking the arrival of fall. Chicken soup simmering on the stove. Brisket roasting in the oven with onions and carrots.  I adored (and still do enjoy) the gefilte fish served at the beginning of the meal, topped with thinly sliced cucumbers and accompanied by a dollop of beet horseradish. But without a doubt the moment that stuck with me the most is dipping apple slices in honey. Sure, I liked apple slices, but honey was too intense for my tongue. I know, odd for a child to not enjoy anything that tasted of sugar. But I found the whole thing cloyingly sweet. And the honey inevitably got on my fingers and made my hands all sticky. But it was tradition… to welcome in the new year.

I always liked this idea of starting things off with something sweet. So often, we harp on all the negative things in our lives.  It’s nice to begin with something pleasant. Which is where this plum cake comes in. Though this kind of dessert was never served at our Rosh Hashanah dinners, it is a fairly traditional recipe to serve during Rosh Hashanah. I’ve taken some liberties with a plum cake by Melissa Clark (who is an incredibly talented cook and writer), by adding a crumble topping. Think of it as a cross between a cake and a crumble. We enjoyed it on its own, but you can’t go wrong with topping it with whipped cream or ice cream (though, now that I’ve typed that, I wonder if you can ever go wrong with adding ice cream to a dessert). And leftovers (if there are any leftovers) make for a fantastic breakfast.

Plum Cake with Almond Crumble Topping

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Silent Sunday: The Farmhouse (Needham, MA) http://www.athoughtforfood.net/farmhouse-needham-ma/ http://www.athoughtforfood.net/farmhouse-needham-ma/#comments Sun, 21 Sep 2014 04:01:41 +0000 http://www.athoughtforfood.net/?p=15418 The Farmhouse 970 Great Plain Ave, Needham, MA 02492 (781) 449-6200 thefarmhouseneedham.com Read more about The Farmhouse in the latest issue of Edible Boston.

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The Farmhouse
970 Great Plain Ave, Needham, MA 02492
(781) 449-6200
thefarmhouseneedham.com

Read more about The Farmhouse in the latest issue of Edible Boston.

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