The smell is unmistakeable. If you like it or claim you don’t the smell makes you hungry.

The image was a shot that came to us from an agency for a well-respected pizza parlor. They wanted to start a new with their photography. They came to us and wanted to utilize the “daylight” studio. The art director and the client came to the studio and fell in love, not only with the shot but the over all experience they had here.

This has to be one of our favorite sandwiches. A perfectly cooked chunks of smoked pork, slowly cooked and dipped in BBQ sauce. The meat and BBQ sauce are such a perfect combination that nothing else is needed to complete this meal, other than the bread which helps make this meal a little less messy.

Once again it came upon us to shoot some beverage being poured and in motion. We have had a lot of people asking how we do this, and to some extent we talk about the mechanics of the shoot. Well we took it a step further this time and made a video showing some of the steps we take to make this happen. You can see the video below.

The calender says its the end of April which generally means lots of rain and spring like temperatures. But so far, we have lots of rain and even some snow. But we have had a few very nice spring days where we had the chance to fire up the grill and enjoy a BBQ with friends.

This was one of the more fun jobs we have had recently. There really is an art to pouring a Guinness and achieving that “perfect pint”. You can watch our YouTube video to show you how we achieved the IMAGE of the “perfect pint” * we are not showing the correct way to pour for serving *

We were asked to shoot a seemingly simple idea, a milk pour, but after doing beverage pours for many years we knew right away that it would take a careful amount of planning and rigging. It was a lot of fun to figure out how much milk we needed in the dish, and how much milk we had to pour in and from what height and speed to get some nice churning. We also filled about half of our dish with white marbles to help the churning and give more waves. We record the entire process of the pour on a high speed video camera, so we can then watch the pour as it develops. The camera provides us with a timer, so we can keep track of time. Based off what we see, we can make changes as needed, but the biggest reason for the camera is that it provides us the exact time during the pour to trigger our strobes. We set up a timed delay infrared laser that would trigger our strobes after anything breaks the beam of light. The milk pouring out was set on a rig so it would come out at the same speed and angle every time and break the laser beam. We poured well over 100 times per flavor of milk and with little to no spillage, we were able to do it all with less than 1 gallon of milk.