Photography news and tips for the hobbyist or seasoned pro
One of my favourite things to shoot is food photography. I see and handle food photography like I would a miniature landscape. With a landscape in nature it’s pretty hard to move a mountain, tree or river to get the shot you want. Moving a plate, fork or knife is effortless in comparison. Waiting for the perfect light in nature can take hours, days or even weeks. With food photography controlling the light is a mere adjustment using strobes, lighting modifiers, bounce cards, reflectors, etc.
Tikim in English translates to “to taste”
SarapYYC is a pop-up dinner event held in Calgary at various times throughout the year. The events have been a huge success and sells out each time. It has been predicted that Filipino food will be the next big thing in contemporary cuisine. I’m glad to see that chefs like Saturnino (Sonny) Ong Jr., John Nidua, Jay del Corro, Jeffrey Lazaro Carlos and Allan Pineda are bringing Filipino food to the forefront in Calgary and in Winnipeg.
Chefs L to R: John Nidua of Oohmami, Jeffrey Lazaro Carlos of Bro’Kin Yolk, Jay del Corro of Eats of Asia, Allan Pineda of Baon Manila Nights and Saturnino (Sonny) Ong Jr. of Oohmami.
Ukoy – Marinated prawns, citrus salsa, calamansi gastrique
Pancit – Jerk chicken, edamame, chicken chicharon
Gulay – Brussels sprouts, coconut caramel, patis
Manok – PFC (Philippine Fried Chicken), bibingka corn bread, coconut collard greens
Kinilaw – Salmon, tuna, coconut vinegar
Tocino – Sous vide belly, steamed bao, pickled daikon
Itlog – Ube waffle, black garlic hollandaise
Kanin – Crab Tomalley (fat), parmesan, pea sprouts
Leche Flan Dessert – kabocha squash, pandan
Leave a Reply