Rustic Fruit Tarts

For some people “time off” means 18 holes of golf. I’m not those people. I’ve played golf three times. Loved the scenery. Loved being outdoors. Loved time with my friends. But my 84 on nine holes doesn’t make for much enjoyment. Yes, I’m that bad.

So, what to do when there’s a break in the action at the studio? Well, duh…shoot more food. At least that’s what food stylist Whitney Kemp and I decided to do with our recent break between commercial food photography projects.

In case you haven’t met her yet, Whitney is a commercial and editorial food stylist based here in Nashville. She and I like to collaborate on personal work when our schedules allow. (See also Hot Dog Food Art.)

Here are a few images from a direction she had in mind—rustic tarts made with black berries, cranberries, pears, plums, apples, raspberries…and I’m sure a bunch of other great stuff I’m forgetting to mention like sugar and spice and everything nice. Sorry, I don’t have the recipe to give you a shopping list but maybe the images will satisfy.

Rustic Fruit Tart - Making

Rustic Fruit Tart - Detail

Rustic Fruit Tart - Torn

Also on set lending a hand for our day-o-tarts was aspiring prop and image stylist Caroline Brewer and of course my trusted tried and true first assistant Rory White—who by the way just had a neat photography show at The Frothy Monkey.

There you have it, Rustic Fruit Tarts.


– Kyle

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Leap (Year) Day Ponderings

Leap Year - February 29, 2012

Today only happens every four years (almost) and it has me pondering—is February 29th a gift which is actually spread out over the next four years or is it repayment for time we’ve already used from the last four years? While you wrestle with that I’ll move on to my next question.

What will things be like next Leap Day?

My boys will be 13, 12 and 10—our grocery bill will likely be twice what it is today.

Our country will be preparing for another presidential election. Will it be an incumbent or a change of guard?

I’ll be four years older. Will I finally followthrough on my New Year’s Resolution(s) to exercise more?

Will the top Google search still be “Justin Bieber”…or will “The Artist Formerly Known as Prince” make a comeback?

It will be neat to see what develops with food trends. Will the “local food” movement be more mainstream? I hope so.

I know it’s trite to say but it’s true…time flies. I’m looking forward to the next four years and what it holds…as long as it’s not bell-bottom jeans.

What about you?


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I Scream for Soft Serve

We recently worked with a soft serve client to update their photography for their sixty locations here in the US and overseas. Prior to our actual shoot we spent a little time doing some preliminary testing where we work with the product, various lighting, a few compositions and some basic art direction.

Making, or even having the time for testing can be a bit of a luxury, but we find this to be very helpful for the project and everyone involved—there are many variables and this helps eliminate surprises and narrow the direction—translation: keeps things rolling smoothly and efficiently on actual shoot days.

Soft Serve Ice Cream with Raspberries and Blueberries

Soft Serve Ice Cream with Strawberries

These are just test images. I can’t show the final client images—the campaign hasn’t gone public yet. So, for now, these will have to do. Please don’t scream.


ps. The client’s product isn’t ice cream or frozen yogurt. It’s actually a natural low calorie, low fat, low sugar, frozen soft serve…er, uh…treat. It’s just easier to call it ice cream. Oh, and…confession…it’s really good.

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Seared Tuna Nachos, Oh My!

I’m not sure any words I can say would do this dish justice. It was a pleasure working with the chef and crew at SOL Restaurant in Franklin, TN on this food photography assignment. Franklin is a historic town just south of Nashville.

Seared Tune Nachos

Seared Tune Nachos


Kyle Dreier

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