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Chicago Food Photographer: Food photography used to not be my thing, but now I love it. After shooting several Chicago restaurant review photos, I leaned how much fun it can be to make colorful compositions out of bite sized morsels and plates of picturesque protein.

I’ve used window light and I have simulated window light, but for this shoot showcasing the new restaurant Polanco, a Latino steakhouse in Logan Square, I decided to create light that was more reminiscent of dinnertime.

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More from Chicago Food Photographer

Once I shot a fair portion of the menu, I created their website too. Which I hoped would not only showcase their cuisine, but that it would do it in a way that would cause visitors to their website to become guests in their restaurant, regardless of wether they were viewing it on a computer, iPad or mobile device.

In case you were looking for a place to go this Sunday, the drink and brunch menus will be added soon.
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The post Chicago Food Photographer: Logan Square’s Polanco appeared first on Chicago Photographer & Director of Photography.

The post What would you do? appeared first on Chicago Photographer & Director of Photography.

Klondike Caramel has a creamy caramel center covered in a milk chocolate flavored coating that tastes just like the Klondike Ice Cream coating.

Klondike Mint Chocolate Chip Candy Contains a refreshing mint center with mint chocolate chips inside, covered in dark chocolate flavored coating.
Each pouch contains 4 10gram pieces – 1.4 oz. per pouch.
Made in the USA.
Kosher Product.

The post New candy so cool, it doesn’t need a freezer appeared first on Chicago Photographer & Director of Photography.

By BY BILL BRADLEY, The Daily

Sometimes you have to cook with what you’ve got. For Jared Wentworth, head chef at Chicago’s Longman & Eagle, that meant breading fresh-caught fish with kids’ cereal while on a camping trip.

“We had some chorizo lying around and a box of Corn Pops. I was like, ‘You know what? We can totally crust fish in Corn Pops and it’ll taste awesome,’” he told The Daily.

Corn Pops have been around since 1950 (they were the first new cereal released by Kellogg’s after World War II), and as the official sponsor of “The Adventures of Wild Bill Hickok,” they do have an unlikely connection to faux frontier living. Still, we’re willing to bet Wentworth is the first person in 62 years to successfully incorporate them into campfire cooking. He has since perfected the recipe, adding clams and chanterelle mushrooms… Read More

Chicago Magazine Food Photographer: Chef Portrait

The post Chicago Magazine Food Photographer: Kellogg’s Corn Pops appeared first on Chicago Photographer & Director of Photography.

BY BILL BRADLEY, The Daily

Just how serious is America’s java addiction? According to the National Coffee Association, 64 percent of the population ages 18 and older consume at least one cup daily, up from 58 percent in 2011 and 56 percent the year before. But why relegate such impressive consumption to mugs in the morning? Chef Brendan Neville of Chicago’s Bite Café uses it to make his homemade barbecue sauce.

“It gives it a bitterness, an earthy flavor,” said Neville, who slathers the sauce on his famous pork shanks. “I like the balance of bitter and sweet.”

A word of warning: Cooking with coffee is all about balancing strong flavors. “You have to add some citrus or some kind of acid to cut through it,” Neville advised. “And you definitely want a pronounced coffee — like rocket fuel!” … Click here for the recipe

Chicago Magazine Food Photography

The post Chicago Magazine Food Photography: Not your average BBQ appeared first on Chicago Photographer & Director of Photography.