The Fall issue of Beer West has finally hit the newsstands and I am really excited to share with you the assignments I had the opportunity to work on with art director Amy Johnson.
A couple weeks before the photo shoot Amy and I sat down to discuss possible cover concepts, as well as the front-of-book opener and the final full-page closer. All-in-all I was hired to shoot the cover, FOB and BOB, and a full-page product shot. Needless to say Amy and I really enjoy working with each other. She’s a very talented designer, and I’m always really pleased with her layout skills and concepts. We are currently in the process of a very exciting (and long-awaited) personal project collaboration- I will be handling the portraits/photography for the project, and Amy the layout, copy, and design. We hope to have this project ready for the world by the beginning of 2013- so get ready to be blown away!
For the food issue of Beer West we tossed around a number of cover ideas and both decided the packaged-meat “EAT” was easily the most fun option. We spent the whole day in studio with my good friend Brian Cannarozzi styling the food for all three shots.
Art Direction: Amy Johnson
Food Stylist: Brian Cannarozzi
The studio shot of Jon (James Staton) was a lot of fun for everyone- especially him because he got to munch down on a delicious Fir Burger (from the infamous Doug Fir restaurant in Portland) while the crew was working hard and being hungry. The final dessert shot had it’s immediate rewards, as we all had a chance to eat some of the meaty dessert as soon as we got the shot. Devon Chase, head-chef at Oven + Shaker (located in the Pearl District in downtown Portland) was kind enough to make a special dessert of baked berries and prosciutto, heating the berries in a wood-fired oven until they burst while simultaneously crisping the meat. She then tops the dish with house-made vanilla gelato and biscuits, and garnishes with fresh mint. Her goal is for people to eat this dish and leave loving savory desserts as much as she does. “When the dessert is fresh, it’s a mixture of temperature, texture, savory, and sweet” says the chef.
Thanks to the whole crew: Devon Chase, Brian Cannarozzi, Jon James Staton, Ashely Anderson, and Amy Johnson!