A STUDY OF LIGHT | A PHOTOGRAPHER'S OBSESSION

I admit it. I have an obsession. Perhaps even a borderline (OK, full-blown) addiction. I have a feeling my husband wouldn't be able to count the number of times he's heard me gasp & then say, "Oh my gosh - look at this LIGHT right now! How amazing is this light?!.."

As a photographer, few things in life are more important than good lighting.  And, ohhhhh, when you hit that 'sweet spot' and find that magical few minutes of every-fleeting, perfectly-balanced light, it's amazing.

Warm, soft balanced light. Yes, I was eating this cheese at home when the light caught my eye... time to grab that camera and set-up a little impromptu food photo shoot by the kitchen window!

That said, I suppose it really is a matter of opinion - what IS 'perfect lighting'? It really depends on what you're shooting - and what you're trying to communicate with your photograph. Just take a look at the following 4 photographs of the same subject (all of which are original photos straight out of the camera - no fancy photoshop tricks used here!) and what an immense role light plays in the final image:

As a food photographer, my favorite scenario is getting a table, during the day, next to a window with plenty of natural light. I own a flash, but have never once used it during a food photography shoot. There's just something about natural light that makes cuisine so much more appealing - and a flash just adds a harshness that I'm not a fan of. I mean, when's the last time you ate a meal with a giant, bright light shining right at your food? It's not how food naturally looks - So, if ya' want my opinion on how to make your food photos instantly look better, then put away that flash immediately!

The Perfect Food Photography Scenario: On a table next to a window with plenty of natural daylight.

Natural light = How you see your food. No flash required.

It's the job of a photographer to make our subjects look great, though, no matter what the conditions are. And lemme tell ya' - 99.9% of the time when you show up to a shoot location you've got to make do with what's handed to you lighting-wise.  It's learning how to manipulate light and make it work for you that takes practice, practice, practice - and a dance that keeps photographers goin' and doin' what we do.

So, have some fun with lighting - experiment - practice - and see what your favorite look is. After all, there is no 'right' answer - this is why I love photography. It is subjective - an art form - each photographer has their own look & feel, and you are free to explore and find what grabs you.

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BEHIND-THE-SCENES AT 'THE PLAYGROUND' SOFT OPENING

Last Tuesday, November 15th marked the soft opening of Downtown Santa Ana's hottest new restaurant, The Playground. Located in the heart of Santa Ana's latest up-and-coming area, the East End Promenade (across from the Yost Theater), The Playground is taking the notion of 'pub food' to an entirely new level, dazzling diners with out-of-this-world cuisine.

As The Playground's Owner & Executive Chef, Jason Quinn puts it, the vision for his menu was simple: "New American small plates. Ingredient-driven. Technique-driven. One great burger, epic chicken wings, delicious pork belly, awesome vegetable preparations, sous-vide hanger steak, interesting flavor combinations." And, together with his team of insanely-talented, young chefs (Brad Radack, Frank Deloach, Karl Pfleider and April Ventura), this vision has quickly become a mind-blowing, delicious reality.

 

And, food is only part of the story at The Playground.  Beer-lovers, brace yourselves. With the help of Jarred Dooley, one of approximately 200 Certified Cicerones (a.k.a., Master Beer Sommeliers), The Playground boasts a world-class craft beer list with 15 rotating beers on tap and a 60+ bottle list -- needless to say, there's a little bit of something for everyone. And, in the spirit equality, all draft beers are $5, all the time. They simply come in 15, 11 or 8-ounce pours, depending on cost and alcohol content - but, no matter what, are always 5 bucks. Gotta love that!

A mind-boggling craft beer list consisting of 15 rotating beers on-tap and 60+ bottled beers

On Tuesday, November 15th The Playground opened their doors to family & friends for an evening of menu tasting and celebration, and I was there to capture some behind-the-scenes action both on the dining room floor and inside the kitchen. Below, feast your eyes on a small visual taste of what The Playground menu has to offer. Then, be sure to come out & 'play' next time you're in Santa Ana - I promise, even if you don't live locally, it's worth the trip!... Hope to see you all there soon!

Follow Anne Watson Photography on the Web, Facebook and Twitter | Learn more about The Playground on the Web, Facebook and Twitter
 

Left: Pre-opening, the staff of The Playground samples the menu;  Right: Jason Quinn describes the menu to staff

Shishito Peppers and Edamame;  As the Soy-Sambai sauce reaches caramelization

Shishito Peppers and Edamame served in a Soy-Sambai Caramel

A colorful assortment of house-made pickles

Kurobuta Pork Belly Individual Piadina sandwich with Charred Scallion Crema and Salsa Tigre

Left: Jason Quinn expediting with Brad Radak in the Kitchen;  Right: Karl Pfleider & Brad Radack workin' their magic

Hands-down the best cheeseburger I've ever eaten in my life. Ever.  50% Wagyu Beef / 50% Eye of the Round, 60-40 meat-to-fat ratio, ground fresh on-site daily. Served with Torchon Foie Gras, Tomme de Savioe Cheese, Maple Bourbon Caramelized Onions and Baby Arugula. This Cheeseburger = Heaven on a Plate.

Hand-cut fries served atop Green Tabasco Aioli, sprinkled with.... BACON FAT POWDER. Yesssss.

Left: Brad Radack, Karl Pfleider & Frank Deloach;  Right: Brad Radack

Prime 6-Ounce Hangar Steak with creamed spinach and garlic chips - This steak is cooked a perfect medium-rare and is so tender, it melts in your mouth like butta'

One of the coolest, most interactive items on the menu, "Our Bread, Your Butter" - just shake the mason jar and the marbles inside turn the cream into fresh, salty, perfectly-handmade butter after 40 seconds of shaking

Left: Frank Deloach;  Right: Jason Quinn expedites

Karl Pfleider & Frank Deloach, kickin' a** & takin' names

Handmade Lemon Ricotta Gnocchi in Mushroom Ragu (yep - even the Ricotta is made in-house!)

Frank Deloach & Brad Radack, turnin' up the heat in The Playground kitchen

Orange Jidori Chicken Wings with fried rice; Jidori is the Japanese term that literally means "Chicken of the Earth"  - a.k.a. vegetarian-fed, free-range chicken that is delivered within 24 hours of slaughter, guaranteeing its freshness. So fresh & bacteria-free, you could eat it raw. (Not that you have to - but, you could!)

Brussels Sprouts with Prosciutto di Parma and a whole-grain mustard vinaigrette

Left: Jason Quinn;  Right: Karl Pfleider

PEI Mussels with white wine, crema, perfectly-caramelized onions and plenty of thick toast for dipping

Left: April Ventura;  Right: Brad Radack

Desserts by Black Market Bakery.   Left: Thanksgiving Woopie Pie;  Right: Farmers Daughter Pudding

FARM TO FOOD TRUCK CHALLENGE II - MEET THE COMPETITORS: TRUCK #5 of 6 - PIAGGIO GOURMET ON WHEELS

We're just two days away from the Farm to Food Truck Challenge II and the excitement is building! Be sure to mark your calendars and join us at SoCo Farmers' Market this Saturday, November 19th from 9am - 2pm to watch the action unfold as six gourmet food trucks compete for the title of 'Top Chop Truck' by creating delicious dishes using ingredients from the market. And as we get closer to the big event, I'm giving you a behind-the-scenes sneak peek inside the competing trucks to give you a flavor of what their specialties are.

Today we're visiting the amazing Argentine kitchen of the Piaggio Gourmet on Wheels Truck - one of the first gourmet food trucks on the scene that's been up & running since November 2009. And two years later, they're still going strong - serving up gallons of authentic, fresh Chimichurri daily in signature dishes such as their Pulled Pork Sliders, Gaucha Quesadillas, Skirt Steak Tacos and the Porker Sandwich (just to name a few!).  Affordability, convenience and gourmet Argentine flavors - who could ask for more?!

At the helm of this wonderful truck is the incredibly talented, warm & inviting Chef Coli Piaggio. Born in Esperanza, Argentina, Coli grew up with a father and grandfather who worked in the meat processing industry - and had an uncle who owned a restaurant in Santa Fe, Argentina, which was a regular hangout for him.  Needless to say, Coli knows good beef.  And, he knows good service.  He loves what he does - in his words, he "loves taking care of people."  He's a hospitality service-oriented person, as his regular customers can attest.  And, together with his lovely wife of 12 years, Rosane Deitos, and his loyal cook of 6 years, Edgar Morales, they have brought authentic Argentine street food to the people of Southern California.

Chef Coli Piaggio  (Top Left: Chef Piaggio with wife Rosane Deitos; Top Right: Chef Piaggio with cook Edgar Morales)

At age 23, Coli moved to the beautiful Brazilian beach community of Praia do Forte where he operated a B&B for 11 years before making his way to the U.S.  It was in Brazil that he began serving what he calls his 'Bread and Butter' - his amazing Chicken Empanadas.  Made from scratch daily, these are a signature Piaggio item that are not to be missed!

Piaggio's signature 'Bread & Butter' dish, the amazing Chicken Empanada

Below, feast your eyes on the specialties of the amazing Piaggio Gourmet on Wheels Truck.  And then be sure to bring your appetite this Saturday, November 19th to SoCo Farmers' Market as Piaggio Gourmet on Wheels goes head-to-head with the other five trucks in the Farm to Food Truck Challenge II!  Hope to see you all there this Saturday!!

Follow Anne Watson Photography on the Web, Facebook and Twitter | Learn more about Piaggio Gourmet on Wheels on the Web, Facebook and Twitter | Learn more about SoCo Farmers' Market on the Web, Facebook and Twitter

One of Piaggio's most popular dishes: Chimichurri Pulled Pork Sliders



Vampires beware - it's garlic galore!



Fresh parsley & minced garlic for the daily made-from-scratch Chimichurri sauce



Piaggio only uses Choice or better beef and the Outside Skirt Steak - so tender & flavorful, it is seasoned only with kosher salt and will melt in your mouth like butter - mmm...

The most amazing Skirt Steak Chimichurri I've ever tasted

Argentine Sausage Sandwich (Choripan)



100% Argentine pork sausage (with wine, nutmeg & garlic) in French bread with chimichurri



Chicken Milanesa Sandwich

Breaded chicken breast seasoned with garlic & parsley, in French bread with lettuce, tomatoes, mayo and chimichurri

The ultra-delicious Porker Sandwich - Marinated loin of pork, grilled, served on French bread with roasted red peppers, bleu cheese and chimichurri

Skirt Steak Quesadillas Gauchas, made with Cheddar & Jack cheeses, pico de gallo & chimichurri sauce. Served with fresh salsa.

Churros con Dulce de Leche