Here are a few editorial spreads we did for a regular client for their holiday issue. Funny thing is, we shoot holiday features in September most of the time. That means by the time Thanksgiving comes around we’ve had out fair share of turkey and other holiday foods. Don’t get me wrong, I’m still a glutton on Thanksgiving day. In this case, these recipes were more of a non-traditional approach and themed by regions…Midwest, West Coast, Northeast and South. Exceptional food styling by Whitney Kemp.

– Kyle

I just thought I’d share this with ya real quick. A neat couple of spreads we did the for the American Diabetes Association. These recipes are certainly a step (actually a leap) beyond what I typically have for breakfast. Food styling by Whitney Kemp.

This “Mexican Medley” is for Diabetes Forecast magazine.

Food photography by Kyle Dreier
Food styling by Whitney Kemp

Lunch recipe for Diabetes Forecast magazine.

Food styling by Whitney Kemp
Food photography by Kyle Dreier

Coming from Dallas, you’d think that biscuits would have been a part of our daily routine. Honestly, it wasn’t until Amy and I moved to Tennessee that we really had a sense of “The South” and how important biscuits are to the culture. Loveless Cafe certainly has been a part of the influence for us. So, I’ve been doing graphic before/after food photography with certain foods, and recently we did biscuits. And we did pancakes, because that’s another one of my weaknesses. Food styling for these was done by the talented (and true southerner) Whitney Kemp. You can see more of this graphic style here: www.dreier.com/graphic. Next? How about BBQ? Stay tuned. – Kyle

When I was growing up, my mom was pretty good about keeping me and my brother fed… no small task satisfying tall, active teenage boys. I can remember her buying in bulk (this is before Sam’s Club and Costco) Mrs. Baird’s fried pies and cream-filled cupcakes from the day-old store. We’d keep them in the freezer and nuke them as our appetites dictated.

Well, the other side of the spectrum was that mom would cut up veggies and put them on a big platter and serve them up for us to eat with some ranch dressing. It’s not until recently (because I’m not very cultured) that I learned this is called a crudité platter. We just called it cut veggies, but then again I did grow up in Dallas, Texas.

So why all this talk about cut veggies and crudités? Oh, that fancy word came up on a recent shoot involving them. See sample below. Another word that came up recently was charcuterie. Nothing to show for that yet. Who knows what words will come up this week. – Kyle