Have a three day shoot this week in the Dominican Republic, and am excited about what I’ve got so far. Just wanted to share a few, more to follow.

A busy kitchen at the studio

It’s a party! We recently photographed a cover for St. Louis Magazine, the best dishes issue. Sarah Norwood, the art director, wanted to represent several of the favorites in one shot, so we contacted 14 chefs, and 11 were able to come. They were told to come during a one hour time period, so it was not too chaotic with all of them arriving at once.

Chef Kevin Nashon of Sidney Street Cafe

We instructed them to bring all the elements for their dishes separately, and that Carol Ziemann, the food stylist, would help with plating. Some had to cook an item or two, but for the most part they brought everything ready to shoot. Many of them were either friends or knew each other by reputation, and were a most congenial group. I would hope that a group of 11 photographers sharing a small studio would be as well behaved. After shooting the cover, which went remarkably smoothly, we also did a story opener photo that required a couple of hands. Gerard Craft, of Niche, was still here, and has very nice hands, so we recruited him as a hand model. His and Sarah’s hands will be famous soon. Look for the February issue of St. Louis magazines next month, and buy it!

Sarah Norwood and Gerard Craft, hand models

Here is the cover:

St. Louis magazine, February 2012 issue

Spring Salad

It was a challenge to get to the studio for our 3 day photo shoot for the spring issue of Everybody Cooks, due to icy roads. There was a light snowfall combined with falling temperatures and warm pavements that created havoc on the highways. Two of our crew with longer commutes were on the road for 3 hours. In spite of the weather outside, we were having a good time in the studio. One of the stories in the magazine will be about pizza, and I am very excited that one of my pizza recipes will be featured. Once the issue is published, I’ll post a photo here.

Carrie Underwood's microphone

It is always exciting to get a new client, and last week we did our first shoot for Heil Sound. They manufacture microphones for musicians and amateur radio use, and they needed some photos for an upcoming catalog. Michelle, the art director, is based in Buffalo, NY, so we used phone, email, and skype to communicate. Bob and Sarah Heil delivered the merchandise, and it was fun to get to know them. Bob has a long history in the music business, and has been involved with some of the biggest names in rock and roll: The Who, Grateful Dead, and Joe Walsh, among others. He invented the Heil Talk Box, which was popularized by Peter Frampton and Joe Walsh. They assemble the microphones in their Fairview Heights facility, which is noted on their packaging: “Assembled by those who care in Fairview Heights, IL”. Bob is the only manufacturer invited to exhibit at the Rock and Roll Hall of Fame.

Some of their clients like to have microphones customized, and Heil has someone who can create almost any finish. This one was for Carrie Underwood, which matched her dress.

Whose mic?

Another microphone that caught my eye was this one, and if you can identify the artist, I’ll buy you a Pabst Blue Ribbon. Hint: He wears a really big hat.

They were a very fun group to work with, and I hope to see them many times in the future.

Our trip to Egypt was, and I use this phrase very rarely, the trip of a lifetime. To be present during such an interesting time in their history, and to be exposed to all 5000 years of Egyptian culture was exhilarating.

Barb and Steve, tourists at the Great Pyramids of Giza

Some highlights:

Waking up our first morning and seeing the veiled silhouettes of the pyramids from our hotel balcony at Mena House Oberoi.

Being serenaded by a beautiful Nubian boy while sailing on the Nile at Aswan.

Young singer on the Nile at Aswan

Touring Luxor Temple at night, with a million stars overhead.

Luxor Temple

Cruising on the Nile, where it appears things have not changed much in the past few millennia.

Fishers of men, Nile River

Having dinner in Cairo with my photographer friend Sherif and his wife Nour. Sherif and I were suite-mates at the International Food Styling and Photography Conference in Boston last June, and it was inspiring to hear of his experiences at Tahrir Square on January 25, and all the things that have been going on in Egypt since then.

Mezes at Abu El Sid, Cairo

If you have read this far, and would like to see more photos, please click here.

A. No crowds. If you have ever wanted to visit Egypt, as we have, there is no better time to go. The Egyptian economy depends on tourism and tourists are staying away in droves since the January 25 revolution.

Burned government building near Tahrir Square, Cairo

We booked our trip in August, and when there were some violent protests in Tahrir Square this fall, we were a little apprehensive about going. Our tour company said things would be fine, and they were right. Everywhere we have gone, there are no crowds and the Egyptians seem very happy to see us. There aren’t many places in the world that welcome Americans so wholeheartedly.

View of the Great Pyramids of Giza from our hotel room

Standing in front of the Great Pyramids of Giza is breathtaking. It blows my mind that a civilization was so advanced almost 5000 years ago.

B. Half price!

My friend David Meyerkord is a clay artist with an eye for beautiful things. He called the other day to tell me that he was cutting down his banana trees for the winter, and that I might like to photograph the cross sections. I wasn’t familiar with how they look, but when I saw them I understood what he was talking about. They are similar to cannas, which we have grown, and grow fast and tall. He felled them with a might whack of his machete. The next afternoon I photographed them at home with window light on a rainy afternoon. There were a few shots that I liked well enough to put in a slide show. Thanks for an artistic assist, David!

Banana tree cross section

We have commented on more than one occasion that Barb and I share a brain. Our stories, phrases, and opinions are like verbatim readings from the same book. So it should come as no surprise that when we split up at the Maplewood Farmer’s Market on Saturday we would come back with the same things. We each got carrots and beets.

Carrots and beets, carrots and beets

Since we both like them a lot, it’s no problem!

Last Saturday Barb made some black bean soup. She is an accomplished soup-maker, but this effort was marred by over salting. She remembered the trick that my Mom taught us, the first time we made a chowder. The chowder was also over salted, and Mom told us to put some potatoes in to soak up the excess salt – worked like a charm.

Black bean soup encrusted potatoes

Once again Barb put some potatoes in the soup, long enough to soak up some salt. Being a thrifty person, she took them out of the soup and stored them in the frig (without rinsing them). The next evening we needed a little something to go with our tilapia, so I took the potatoes out and sautéed them in some olive oil. They were properly salted without additional salt, and in short order were ready to eat.

My verdict: do not try this at home.

Jerry (holding haunch) and friends

Yes, I said buffalo. Some people roast pigs, others roast goats, but my friend Jerry prefers large beasts. Last year he roasted a buffalo for the first time, and it was such a success that he did it again. It was an unusually nice day for November, and the setting was beautiful. Jerry’s 800 acre property is about an hour south of St. Louis on the banks of a clear stream.

Ceviche of buffalo liver and heart

One of my favorite bits was the ceviche of liver and heart. The buffalo meat had great flavor, but was a little on the tough side. My piece was fully cooked, and I suspect the more rare pieces would have been better. Guests brought side dishes and desserts, and there was plenty of beer and wine to go around. Our connection to Jerry is through his girlfriend, Alanna, a food blogger and fellow member of the St. Louis Culinary Society. The group of 200 or so included her friends in the food world, Jerry’s hunting  buddies, local neighbors, and other family and friends. It was a fun mix of people.

When we returned home, there was that wonderful aroma of wood smoke clinging to our clothing. I’m still interested in roasting a whole animal in my wood fired oven, but the door opening limits my options to about a 10″x16″ maximum. When I roasted a 26 lb. turkey in the oven a few years ago, I had to squash it down to fit through the door. If I need any guidance, Jerry will be the first one I’ll call for beast roast instruction.