New Years Resolutions

With the passing of the holiday season and all the food/face-stuffing that accompanies it, haha, inevitably it’s time for New Year’s Resolutions… and particularly those that relate to diets.

I know some regular gym-goers that get all up-in-arms about the new year and the influx of people it brings to the gym… whether it be for a couple days, couple weeks, or even months perhaps; but I say, let people have their resolutions for however long they want to keep them! Good for them for trying something different, maybe even out of their comfort zone and aspiring to change an aspect of their life. While my own resolutions tend to revolve around other goals (such as reading more or purging my closets of knick-knacks), I have no qualms with people setting fitness goals for the new year. Eating better, sleeping more, working out—go for it, if you feel like that’s the fresh start you need in January!

So while we’re talking about eating better and being healthier… you can’t ignore the presence of salads in this equation. It’s that default health food that everyone references at the mention of a diet plan. Personally, I love a good salad and could eat them multiple times a week; but the key is variety (to keep it from becoming too repetitive and boring), and I feel this is somewhat of a universal sentiment.

As timing would have it, we recently shot with the team at Ruby Tuesday for both their new Garden Bar and its multitude of ingredients/house made dressings, as well as, their off-the menu salads. For now, I’ll share from the menu-based salad offerings. Typically whenever I think of salads, I just think about making them at home since a lot of restaurant’s salads seem bland and leave my stomach growling; but they have some great options that are making me rethink the possibility of getting a good salad while out and about! Ruby Tuesday is really changing the salad game and it was fun getting to see what their creative chefs came up with. Also, it’s really refreshing to see how restaurants are taking into consideration the desires of those who want to eat healthier, all the while not sacrificing the fun and variety of a good, filling meal.

Take a gander at these photos to see some of the many possibilities available at Ruby Tuesday. We had a lot of fun shooting these, playing with the ingredients, anddddd maybe munching in-between shots. 😉

– Erica



Italian Salad


Food Photographer • Kyle Dreier  |  Food Stylist • Whitney Kemp

Green Divider

Food Truck Friday – December

¡Feliz Navidad! Today’s food truck friday theme is “South of the Border.” What better way to forget about the bitter, winter cold than to talk about caliente food trucks and probably my favorite to-go food, tacos.

Kyle and I have continued our work with the Nashville Food Truck Association which has been an amazing experience. If you have followed my posts before, you know that we have the pleasure of meeting all the chefs, seeing the trucks, and more often than not, tasting lots of food made by the same trucks you see roaming the streets of Nashville. One of the best things about food trucks in general is that they offer a ton of variety. Quite often you can find them collaboratively grouped at meal time, providing lots of cuisine choices in a small zone.

While there is a lot of variety, there is one type of food that seems to pop up more often than most… muy deliciosa Mexican. They say that no snowflake is the same, well that’s how I feel about food truck tacos… well, and that I need to taste them all, haha. The taco’s size and shape are perfectly designed to be eaten on the move. Everything is wrapped up nice and neat, with utensils rarely needed. Despite the overlap in “packaging” (aka tortillas), these food trucks manage to separate themselves from each other and create distinctive variety with burritos, tacos, and the like. Even with the same ingredients, the typical Mexican fare from one truck tastes completely different from the “same” food as another. That is just amazing to me; taking such a commonly admired food type, with common ingredients and using personal/regional cooking methods and seasonings to create something completely unique. These chefs are truly magicians… especially to a guy like me who doesn’t do a whole lot of cooking, haha.

Photographing them has been a lot of fun. Kyle and all of us at dreier & company strive to bring that same personal and unique spin that these chefs apply to their food to our photography. Everyone has a camera, lots of people photograph food, but despite the overlaps, what you get with dreier & company is always unique, expertly crafted and delivered. If you don’t believe me, just take a look at our website or look at the images below to see what we can capture (even in a tiny, cramped, hot kitchen on wheels.)

– John

(P.S. – See more food trucks here.)







Green Divider

Coffee, Cinnamon Rolls and Serendipity

As hard as it can be with a busy production schedule we’ve been more committed lately to work on fun personal projects. In this case we collaborated with food stylist Sara Rounsavall from Louisville, Kentucky to just do whatever we felt inspired to do. We always love the opportunity to work with desserts and coffees. (Turns out, Sara was a barista in a former life.) That’s where the serendipity began. We work our way from light, to dark, to graphic. Below is how it all played out. Prop styling by our own Emily Pierce.











Food Photographer • Kyle Dreier  |  Food Stylist • Sara Rounsavall |  Prop Stylist • Emily Pierce

Green Divider

Fresh Mexican Grill: Salsarita’s

Often times, the studio team is just buzz-buzz-buzzing along, so it’s refreshing to take a moment to sit down and reflect on the mouth-watering work we have been creating. In November we had the pleasure of working with fresh-mex grill, Salsarita’s.

Before shooting, Kyle and I took a lunch time field trip out to the Salsarita’s location in Mt. Juliet, TN to investigate. Our findings… we can wholly confirm, the chips are indeed addictive. And don’t get us started on the hand-mashed guacamole, it’s soo good – you can see the beautiful big chunks of avocado and you can taste that it was freshly hand-mashed. Much like the name suggests, they know a thing or two about making a mean salsa variety, too.

When you’re working with fresh ingredients (and we can’t leave out those addictive tortilla chips, haha), the dynamic food styling duo that is Teresa Blackburn and Whitney Kemp, and have room to creatively play on set, well, it makes our jobs that much more fun and easy to create the fresh, natural and authentic imagery the client (and customer) are craving.

– Emily













Food Photographer • Kyle Dreier  |  Food Stylists • Teresa Blackburn & Whitney Kemp |  Prop Stylist • Emily Pierce


Green Divider

For The Dogs

We’ve been asked to do pet food in the past. Hey, “food photography” doesn’t mean it’s just people food. When local entrepreneur John Burke of Okra and Molly reached out to us to update his photography, we couldn’t resist. We’re all animal lovers here…some dogs, some cats (Lord help them) and even a chinchilla.

Okra and Molly is a special occasion dog cake company. These cakes are made with dog friendly, nutritious ingredients. John’s heart goes into to these neat little creations to help celebrate man’s best friend.

Here is a small sampling of images we produced for Okra and Molly. (Special thanks to our pet models Logan, Barney and Bella.)

Treat your best friend. Visit Okra and Molly.

– Kyle

Okra and Molly Dog Cakes

Okra and Molly Dog Cakes

Okra and Molly Dog Cakes

Okra and Molly Dog Cakes

Okra and Molly Dog Cakes

Food Photography by Kyle Dreier | Prop Styling by Emily Pierce

Green Divider

Turkey & Dressing

In between productions we set aside blocks of time to work on our own projects—play days with some focus but still plenty of room for serendipity. You may have seen earlier posts about our ampersand series. As I recover from two full blown Thanksgiving meals I thought I’d share some Thanksgiving related work we did here in the studio recently…yet another “&” food inspired session…”turkey & dressing”.

Not to digress too much, but I did encounter some debate during one Thanksgiving meal about what we call “dressing” and “stuffing.” I guess I’m kinda technical in my position on the subject as I consider “stuffing” what is cooked inside (stuffed into) the turkey. “Dressing”, to me, is what is served with or along side a roasted turkey.

A big thanks to Sara Rounsavall for her food styling excellence, Emily Pierce for prop wrangling and styling, Erica O’Rock for producing and John Love for assisting. I’m thankful for all the talents we bring into each shoot.

– Kyle

carrots and pumpkin pie

blood orange and pumpkin

turkey and dressing ampersand

Green Divider