Comments on: Campagnolo ~ New Food Photography

By: jackie connelly

jackie connelly — Sat, 08 Aug 2009 06:39:22 +0000

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.

By: Andy Visor

Andy Visor — Wed, 05 Aug 2009 09:21:00 +0000

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.

By: jackie

jackie — Tue, 28 Jul 2009 20:59:50 +0000

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.

By: Helen-Tartelette

Helen-Tartelette — Tue, 28 Jul 2009 20:33:54 +0000

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!

By: Anqi Sun

Anqi Sun — Tue, 28 Jul 2009 17:23:25 +0000

I’m soooo gonna go to this restaurant! makes my mouth watery just by looking at the photos.