And The Oscar Goes To...

Wolfgang Puck, of course! Like the Superbowl at halftime, he's choreographed his 300 chefs and 600 waiters (swear. I'm not kidding) so well that the show will unfold as if by magic, no doubt. Let's see, that works out to roughly one staff to two guests, if all 1,500 show up.  Make that, two lucky guests. Wikipedia says that Wolfgang Puck's favorite food is macarons, and, for some reason, this makes aesthetic sense to me. Macarons are fun, uplifting, luxurious, and he seems to have these qualities in spades. He's serving them tonight, actually, huckleberry macaroons! Be still my creative heart. 

Let's dispense with disclosure right now. I took none of these pictures; how could I? They're from the BBC News website yesterday, and have no photographer credited. He or she has a beautiful camera, however, and I think these images are stunning. I'm happy to share them with you. After all, the food at the party is 1/2 the story. God knows what projects may be brokered in about seven hours over huckleberry macarons and champagne and demitasse?

 So, come along with me. Here's a mini gallery of some of what's in store tonight.  I don't care who wins or loses statues, what anyone's wearing, or what they said. I'm just swept up in this culinary moment.

Mac and Cheese and ?  Then, breaded, fried chicken, served on ? with cabbage sprigs.

How cute are burger sliders? Real cute.

I adore food as modern art! Presentation, people!

Caviar looks right at home on a perfect pot pie.

Salmon Pizza, o.k.

                                             I know…get out with the huckleberry lollipops!

And here's a video from BBC News Entertainment.

It's a knockout. I'd eat something before watching it, though.

http://www.bbc.com/news/entertainment-arts-31564688

Next post, Restaurant Week. I promise.

James Beard Awards, 2015

It's that time again!

No, not tax time, it's time for the James Beard Awards. Semi-finals have just been announced, and Myles Anton, of Trattoria Stella in Traverse City, has been nominated again (5th time) for Best Chef Great Lakes. Congratulations to him and all of the other semi-finalists. The awards will be announced on May 24. For the complete list, see the James Beard Website.

http://www.jamesbeard.org/blog/2015-restaurant-and-chef-award-semifinalists

And speaking of the website, I had forgotten how much fun it is to wander around in there. I could spend hours and hours. Especially on the Kitchen Cam! Nothing like live action.

Have fun, everybody, and a parting congratulations to Chef Anton!

Happy New Year, 2015

Where was I? Oh, yeah, back in July. And, before I knew it, the summer was gone 

 (I was shooting, not blogging) 

and then fall came and went
















with the last hurrahs of the outdoor farmer's market. The colors are so intense before the ground has to give it  up! (shooting, not blogging)

And then it does and there's nothing to do except BAKE and wait for the snow. (maybe do some blogging)

And then the snow came, and more baking, where I perfected Grammie's Apple Pie at last.

So I celebrated that, serving it on Audobon Bird Plates, Meakin China from England, and it was perfect.

So here we are, up to date, and it's still snowing, but now I'm blogging.  What to do now but participate in Restaurant Week in Traverse City. I will infiltrate the offerings and get back to you. Surely someone else will be baking.

The Best Thing I Ate On The Fourth Of July Was…

O.k., something new here. You tell me. Send me a picture and explain why. Perhaps it was something you don't usually eat on this holiday. Or, something familiar done another way. Or, you tried a new recipe, and it rocked! In any case, let's have some fun with this.
I'm waiting.

Happy 4th Anniversary, Four Eyes!

It's the fourth of July and that means this blog is four years young! There's a wonderful pin on Pinterest that says, "Nobody reads your blog." I saw it the first time and laughed and laughed. Then I looked again and got paranoid…what if nobody reads it? Turns out there's no need to worry. Now, thanks to analytics, I know that 11, 726 people have read it, so there! Yes, yes, a small audience, but an appreciative one. So onward we go; numbers will grow. It is about the photography, after all, and the capture of my most-loved subject, food. So tonight, when I hear the fireworks over the bay, I'll know they're not really about our nation, but  for me! Therefore, here's a quiet lake bouquet, loads of good champagne, and chocolate, always chocolate. I've earned it. 

Woodland Bouquet

Outside The Box

 

Chocolate Flowers CIA, St. Helena, CA

                                                                           

Father's Day Brunch Idea, 2014

Take plenty of these. 

Mix with lots of this.

And plenty of these.

And these.

Add crab, if you're lucky!

And you've got one fabulous frittata for your Fathers Day celebration!

Bon Appetit!

(all photographs copyright Kristin Halgedahl Photography, 2014)

"Think of the food you are about to serve as a still life. The plate being the canvas and the food on it the picture that is being painted."

This quote from Holly Garrison, 20th-century American writer, sums up how I feel about food photography, and explains why I love it so much. It is an art form, visual art. I recognized this as a child, leafing through pages of my mother's magazines (Vogue, Gourmet) and cookbooks. The legendary Irving Penn broke out onto the scene in the 1950's, adding food photography for Vogue in the tradition of still life painting. He introduced the simplicity of each culinary element in a photograph in an innovative style like the overhead shot...he invented it, not Marcus Nilsson. (sorry)  Penn's images were often elegant and insightful, but could also be raw and gritty.  Hence, he made artistic statements and conversation starters. His photographs were always ART.

from Still Life  Irving Penn, 1947

from Still Life Irving Penn, 1993

Now that the overhead shot has become too much the norm (aren't you a little weary of it?) photographers are looking to refresh food imagery by shooting from the side, for example, as in this shot from Manny Rodriguez, one of my favorite 'now' food photographers.

from Manny Rodriguez's blog

And digital cameras and Photoshop has, of course, changed editorial pictures in every way, notably contrasty, grainy images. That's the 'look' often chosen by art editors these days, as it  seems to mirror a societal shift away from slick to accessible.

From the blog of Manny Rodriguez

Art directors also love close up and macro food photography and SO DO I! Nothing like a loaf of bread that acts as an abstract painting in the dining room. We're talking 51"x51". The notion of getting close, noticing, being more fully aware of the senses, of textures and tastes, is an appealing one; while society programs us to hurry, hurry, hurry, close up photography offers an invitation to slow down.

Image copyright Kristin Halgedahl Photography 2013

In contrast to studio lighting, where much of advertising work is done, shooting in natural light is becoming more and more desirable. I use it almost exclusively if I can. There's just nothing like the giant soft box of a cloud cover that eliminates harsh shadows, or the filter effect created by just-picked tomatoes steaming under cellophane in open shade that produces a calm photograph. There are plenty of people who strive to recreate these conditions artificially in a studio, but why? When you can just go outside? (well, o.k., hardly in a buzzing metropolis--that's for fashion photography) 

Image copyright Kristin Halgedahl Photography 2013

And who are the coming wunderkinds of artistic food photography? Who do we think Irving Penn would've smiled at?

Keiko Oikawa is meteoric right now. As is her Asian Minimal style.

Ditte Isager is a Danish force.

Her photography for the cookbook NOMA

made my heart stop. This image

from her Agency's (Edge) Website. 

Marcus Nilsson is becoming iconic. This example is 

from his website.

And then there's me.

 Miss natural light, often macro, most often Miss Farmers' Market, color riche, food storyteller. In the beginning, middle and end, the story's at the heart of a photograph.That's the real art of it. Whatever means a photographer employs to reach that goal is an individual choice dictated by each process's journey and years and years of experience. And I feel privileged to be shooting at this point in history, where the art of eating is enhanced by those devoted to honoring its beauty with new and different perspectives. Yes, I'm proud to count myself in their company.

Ciao!

Image copyright Kristin Halgedahl Photography 2013