Campagnolo ~ New Food Photography
Campagnolo is a somewhat new restaurant just a short jaunt away from where I live, in the Main Street neighbourhood. Recently Chef Rob Belcham and I had the most efficient food photography session ever, producing some new shots for their restaurant promotions. I would officially like to welcome Campagnolo as a new food photography client, it was a pleasure.
One reason I like Campagnolo (besides the delicious fried chick peas from the appy menu) is because they’ve involved themselves with the new Main Street Farmers Market that happens every Wednesday from 3pm-7pm across the street in Thornton Park. Executive Chef Rob and Chef de Cuisine Alvin Pillay purchase from local farmers every Wednesday, from which they create a feature menu item. Combined, this definitely makes for a quaint Wednesday outing: stroll through the market and pick up some local veggies, flowers, free range and grass fed chicken, and whatever else your fridge might be lacking; then cross the street to get some inspiration from what Rob and Alvin have done with the menu for the day. How very locally minded of you.
I hope you enjoy the photos, and Campagnolo’s creations.
Tags: campagnolo, chef alvin pillay, chef rob belcham, food photography, jackie connelly photography, Main Street Farmers Market, vancouver farmers markets, vancouver restaurant photography
July 28th, 2009 at 10:23 am
I’m soooo gonna go to this restaurant! makes my mouth watery just by looking at the photos.
July 28th, 2009 at 1:33 pm
Wish I were anywhere near closer than where I stand now!! The food looks scrumptious and you really made it come though! Love the last shot, that dessert almost peaking at us!
Congratulations for the new client!
July 28th, 2009 at 1:59 pm
Thanks Anqi and Helen!
Another cool tidbit of info about Campagnolo is all the plates are original to the building; the mottled brown one in the top salmon shot is my favourite, very rustic looking.
August 5th, 2009 at 2:21 am
The very first shot with the lemon wheel perched so perfectly on the greens-how do they shave it so thin? The Salmon looks like it’s six years old (if you count the rings), What an excellent shot!
Shot 2: The transparent cheese on the asparagus above the peep hole crumbs on the cheese slice below is one of the most gorgeous food shots in existence.
Looking at the last shot I don’t know why but that raspberry pile makes me hope they serve Sunday brunch.
August 7th, 2009 at 11:39 pm
Andy - you are too kind…I will try to not let those flattering comments go straight to my head! Thank you!!
The food there is really amazing, if you haven’t been you should make it your next stop.
Oh, and my suggestion about slicing the lemon wheel so thin - have you tried a mandolin slicer? I’m not sure if this is what Chef used to slice this one before cooking it, but we have one in our kitchen and it does great things. Word to the wise: DO use the guard, a mandolin sliced finger is a nasty injury to nurse.