Up Close Pasta

I have always loved pasta. I lived in Perugia, Italy, for a summer when I was in school; and let me tell you, there isn’t much better than being in Italy, sitting outside looking over the countryside and having a huge plate of pasta for dinner. (The good wine didn’t hurt either.)

Earlier this month, we spent a few days with a restaurant chain photographing their pasta dishes. One of my responsibilities as digital tech is making sure we are holding focus. While doing this I noticed how fun pasta is when you are zoomed in 100% (AKA pixel to pixel). Seeing all of the linear movement and shape of the pasta inspired me to make it the subject of this month’s “up close” blog post. However, we can’t show the images from our recent pasta shoot yet, so I decided to pull some pasta images from our archive.

Be sure to check out other up close posts here.

– John

pasta-group

bowtie

close-individual-working

angel-hair

spaghetti

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Winter in Ireland

In today’s creative branding, marketing and advertising culture, the idea of “story” seems to be everywhere. Companies are creating brand books to define their “brand story.” (By the way, brand books are super helpful for directing how we approach photography for our clients.) Creative providers and agencies are touting story-telling services. There are business books on story-telling. (Confession: I bought “Winning the Story Wars” but only got about a quarter of the way through it before moving on.)

I can get a little cynical about the overuse of “story.” I think in reality I’m just critical of creative service companies trying to use story-telling as a differentiator. Story is important, but one’s ability to tell story is also fundamental. Telling it well is of higher value. But I digress. I like the exercise of creating work with some kind of story to establish direction. Story is an effective tool for defining creative.

I’ve not been to Ireland in the winter, but I have this picture in my mind of what it’d be like. Being in an old-world stone cottage somewhere in a remote part of Ireland was the story going through my mind when food stylist Teresa Blackburn and I started this small project together. She and I both had ideas in our minds. She may have been thinking about a different country all together. What happens though in our collaboration is a blending of our ideas, our experiences, and our stories. That’s probably my favorite part of food photography — when collaborative visions meld and come together in our images. We created a loose visual story dialogue and came up with the following.

And wait for it…
That’s my story, and I’m sticking to it.

Sorry, I couldn’t resist.

– Kyle

raw lamb

raw beef

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A Taste of Fall

There’s something about fall that makes me extra sentimental.

I think about the start of school… Growing up we started after Labor Day, not the first week of August like my boys have to endure.
I think of field trips to the Texas State Fair… It always seemed to rain on our designated day off from school.
I think of baking pies with my grandmother… She was notorious for doing a test-baking before Thanksgiving.
I think of returning home from college and how wonderful my mom made the house smell with something freshly baked coming from the kitchen.

There are certainly many more memories. I find that many of my memories are centered around food. I guess that’s just a reflection on our family traditions linked to food . . . and my own preoccupation with eating.

And now? Well, this fall seems a little bit like any other fall. The trees are beautiful here in Nashville. It’s been kind of wet weather. At home, we’re getting geared up for lots of baking in November and December. At work, we’re working with clients on 2016 promotional food photography and some spring editorial work. Thanksgiving seems like a distant memory since we were in turkey mode a couple of months ago work-wise.

Today, I thought I’d take the idea of fall as an excuse to show some fall-ish food photography. The food styling on these is by Nashville food stylist Whitney Kemp. We did these images for fall 2014 but can just now show you since much our work is under a probationary period of six to twelve months. Unfortunately, we can’t show 2015 images yet. We’ll have to wait until next year.

In the meantime, happy fall to you. Eat well. – Kyle

fall food photography

fall food photography

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Food Truck Friday – November

Crepes. Sandwiches. Gyros. Nashville’s food truck scene offers a wide range of foods. Before the temperature starts making you want to stay inside all day, get out and enjoy some of Nashville’s finest traveling cuisines. Head to the NFTA (Nashville Food Truck Association) website to get more information about the trucks around Nashville, and pick some to try out. – John

See more food trucks here.

FOUR & TWENTY BLACKBIRDS – GLOBALLY INSPIRED COMFORT FOODS
black-birds

CREPE A DIEM – FRENCH STREET FOOD
crepe-a-diem

KING TUT’S – EGYPTIAN
king-tuts

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Ruby Tuesday Recent Work

Sometimes work can be work, but at the end of the day (metaphorically and sort of literally speaking) it’s more about who you get to work with that makes our jobs fun, memorable and meaningful. We’ve been fortunate to work with Catherine Jones for years. She recently moved on to another company, but we have nothing but fond memories of our time with her on many a shoot. Here are a few images from a couple of recent Ruby Tuesday shoots with Catherine.

Food styling by Nashville food stylists Teresa Blackburn and Whitney Kemp.

– Kyle

02-pork-chop-group-blog

burger-mojito

05-overstuff-taters-blog

15-apple-flatbread-blog

28-big-dipper-blog

pork-chop-marg

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October on Instagram

Another month has passed at Dreier & Company. The start of fall had a lot to offer and the good times are continuing into the holiday season. Keep up with us and all that’s happening in November by following us on Instagram. – John

insta-recap

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