Editorial Style Product Photography for PepsiCo

I got a call to do some editorial style product photography for PepsiCo. The shoot was to be at their Research & Development headquarters in Vallhalla, NY. This is the center of the world, as far as PepsiCo goes. I am situated in Brooklyn and the Hudson Valley, and so much seems to be right down the road from me. These images will be used to promote two new products from PepsiCo: Pepsi Fire and LemonLemon. Food styling was by Laura Kinsey, with prop styling by Kristine Trevino.

Editorial Style Product Photography for PepsiCo

PepsiCo LemonLemon beverage photography

PepsiCo LemonLemon cocktail photography

PepsiCo LemonLemon editorial product photography

PepsiCo LemonLemon product photography

Canoe Hill Restaurant in the Hudson Valley

I recently visited the Canoe Hill Restaurant on assignment for Hudson Valley Magazine. The restaurant is owned by Michael DelGrosso and his wife, Lauren Lancaster. They are Hudson Valley transplants, via Brooklyn, where Michael helped create the aesthetic of many of Manhattan’s and Brooklyn’s most beautiful restaurants. I only wish he would bring his eye to Woodstock. I would be a regular.

Canoe Hill Restaurant bar

cherries at bar

homemade butter on toast

lemons in bowl canoe hill restaurant

whole fish on plate

canoe hill restaurant interior

Cooking Julia Child’s Recipes

I returned from a week photographing a cookbook in Montreal and decided to spend a month cooking French food. I turned to a book that is already on my bookshelf: Julia Child’s Mastering the Art of French Cooking.

These photos are not examples of what the recipes should technically look like – only what they did look like. But I am excited. The stock that simmered on my stove for two days, eventually became Glace de Viande (meat glaze). We reduced a tablespoon of that glaze with wine and shallots and made Beurre Marchand de Vins (Shallot Butter with Red Wine). We put slabs of it on an inexpensive cut of beef, and transformed the steak into a delicacy.

meat glaze jennifer may food photography
A white stock, which boiled on my stove for two days.
meat glaze jennifer may food photography
The stock, after two days of boiling, before it cooled in the fridge.
meat glaze jennifer may food photography
The meat glaze, after cooling in the fridge overnight.
meat glaze jennifer may photography
The stock, as a red wine reduction. We then used it to make an infused butter.

I am really loving preparing simple ingredients in a different way than my standard, and creating entirely new flavor profiles. I make soup all the time. But Soupe au Pistou (Provencal Vegetable Soup with Garlic, Basil & Herbs) is a fresh take in my kitchen.

vegetable soup jennifer may photo
Soupe au Pistou
pistou jennifer may food
The tomato, garlic, parmesan, and fresh basil pistou for the soup

I am working on my baking. Now that I have made “cream puff paste,” I will use that basic recipe and make gnocchis.

onion quiche jennifer may photo
Onion quiche in a “short crust”
cheese puffs julia child jennifer may food photography
Preparing the “cream puff paste” for baking
cooking julia child
Cheese puffs

Easter Weekend

We hosted Easter weekend for some grown ups and a trio of children. Here are some food memories… Thank you to Kendra McKnight for making mince-meat tarts, home-made raspberry marshmallows, charcuterie, French 75s, lakeside grilled leg of lamb with yogurt-garlic sauce, and so much more. She even delayed her family’s morning departure so she could teach me step-by-step her favorite pie crust recipe.

raspberry marshmallows jennifer may food photographer nyc
Making home-made raspberry marshmallows
mince meat tarts easter weekend
Mince-meat tarts
Aperol Spritz Easter Weekend
Aperol Spritz and pastry dough remnants
wood fired pizza
Margherita pizza in the backyard wood-fired pizza oven

Baking Videos for Social Media

This winter, I spent some time with Erin McDowell, filming baking videos. These videos will roll out as social media spots in advance of her upcoming cookbook, The Fearless Baker. Erin is an incredible baker, and also a food stylist. I work with her often on shoots for my clients, and last summer she asked me to photograph her own cookbook. We ended up shooting every single recipe, which is unusual. But if you know Erin, you know she is not only fearless, but has boundless enthusiasm and energy. The book will be published by Houghton Mifflin Harcourt this October. Until then, here area a few videos showing the techniques you will find in those pages.

Food Motion – Shrimp Scampi

In these deep days of winter, I have been playing around with food motion. It is so much fun. I am becoming obsessed. Here is one video I made, it is a recipe for shrimp scampi, which my husband cooked in honor of the most delicious wild-caught shrimp we found at a local butcher shop. It’s a very simple recipe. It is quick to cook, and it is rich and delicious with crusty bread or pasta. See this video, and a few other examples of food in motion over at my website, www.jennifermay.com

Butcher Shop Meat Photography

I was recently asked to do some butcher shop meat photography. The Applestone Meat Company wanted pretty much all of their cuts of meat documented. The challenge was to come up with an attractive way to photograph this glorious meat in its raw form. We wanted appetite appeal, and that can be a tough ask from a raw piece of meat. We brainstormed. They suggested white. I suggested marble. We decided to show the raw meat in the very early stages of cooking. The higher end cuts were dressed up in only salt and pepper. Some of the other cuts were given marinades and dry spice rubs.

This butcher shop also produces a lot of sausages – andouille, bratwurst, hot Italian, chorizo, Parmesan and broccoli rabe and many more… well over a dozen different blends. We wanted to show these, but we didn’t want to show them raw with raw ingredients around them. So, we cooked the sausages in a way that reflected their particular characters. One of the butchers at the shop happens to be a trained chef. He and the Applestone team came up with recipes, and he cooked them for the camera.

Look for these images rolling out on the Applestone Meat Company’s website and social media channels in the near future.

Butcher Shop Meat Photography NYC

Butcher Shop Meat Photography NYC

Butcher Shop Meat Photography sausage

Butcher Shop Meat Photography Jennifer May

Preserved Meyer Lemons

On a chilly day in January, I made preserved Meyer lemons. I will give them a shake every day, and in about three weeks they should be ready. I am collecting recipes for pasta, gremolata, roasted potatoes, relish and fish dishes. I am excited to see what new dimension this condiment will bring to the food we cook at home!

preserved meyer lemons recipe nyc food photographer

Nova Scotia Road Trip

I have always wanted to explore Nova Scotia. My grandfather grew up in Cape Breton, during the Depression. He wrote a memoir for his family, and it is one of the most powerful stories I have ever read. When Angela’s Ashes became a literary sensation my family and I nodded in unison. Frank McCourt’s story reminded us all of my grandfather’s, William O’Hagan. As a child, he had to help support his family. He gardened with his brother and was compensated in carrot thinnings. His mother bathed the children twice a year, and boiled their clothes. To his classmates, he was known as Stinky Billy. We grandchildren called him Buzz.

How someone could have survived what my grandfather lived through with an endless sense of humor, and whose favorite taste descriptor was “Beautiful,” is beyond me. Home-pickled herring, with a slice of onion, and a smear of mayonnaise on toast: Beautiful. My grandmother’s piroski (a recipe passed down from her mother, who was raised in Russia): Beautiful. Pan-fried cod, steamed clams, grilled salmon… we caught all of these things on the west coast, we ate them, and Buzz declared: Beautiful.

nova-scotia-jennifer-may-2
Walking along Rissers Beach on the South Shore
Nova Scotia South Shore
Shelburne, on the South Shore, Nova Scotia
Nova Scotia jennifer may food photographer
Shelburne, NS

This summer, my husband, daughter and I took an impromptu Nova Scotia road trip. Our route started in Yarmouth, after a 5-hour catamaran ferry ride from Portland, ME. We camped in as many provincial parks as we could. We swam in beautiful beaches along the South Shore. We visited Lunenberg and stocked up on reading material at Lexicon Books. On our way to somewhere else, we found a white sandy beach and swam at the side of the road. We arrived on the Northumberland Shore, walked on red sandy beaches, and swam in the famously warm ocean waters. The rest of our trip took us through Halifax and then along the Bay of Fundy where, in some places, tides rise and retreat 50′ in one cycle.

We sought out seafood. I’m sorry to say it, but we had high expectations and were often disappointed. Of course, I probably should not have ordered lobster poutine at a touristy lobster pound.

Nova Scotia fish chowder jennifer may food photographer
The best bowl of fish chowder I had, of many. The Beandock, Shelburne, NS.
Nova Scotia Road Trip Camping
Graves Island Provincial Park Campground. Not a lot of shade, but a lot of blackberries, and a swimming beach nearby.
Nova Scotia Road Trip Camping
The best food is the simplest.
Coffee when camping takes on mythic importance
Coffee when camping takes on mythic importance
Nova Scotia Sandy Beaches
We found this unmarked beach on the side of the road, and we set up for swimming alongside some locals
Rissers Beach Nova Scotia
Rissers Beach Provincial Campground, Nova Scotia
Lunenburg Nova Scotia Lexicon Books
Gathering reading material at Lexicon Books, Lunenburg
Fish and Chips Lunenberg Nova Scotia
We had great fish and chips once, in Lunenburg, at the Fish Shack
Bay of Fundy AirBnB Nova Scotia
We had pre-rented this cute little cabin on AirBnB. The porch overlooked a harbor on the Bay of Fundy. It was a great place to dry the tent in the woodshed overnight.
Nova Scotia Road Trip
Watching the famous tides from an AirBnB cabin on the Bay of Fundy.

Bay of Fundy's famous tides

seafood Nova Scotia lobster poutine
Overcooked deep fried clams, haddock, shrimp and scallops. Mac-n-cheese using cheese as a garnish on a bechamel sauce. I really should not have ordered the lobster poutine. The Lobster Pound, Halls Harbour, NS.
Nova Scotia Road Trip Northumberland Shore
The red sandy beaches and warm Atlantic Ocean waters of the Northumberland Shore
Nova Scotia Road Trip Camping
Our last night of camping in Nova Scotia, this year. Northumberland Shore.

Overall, it was an incredible trip. Different, in some ways, than what I had expected. We looked for places to buy fresh seafood near the docks, and found we were out-of-season, or the fish shacks were only open once a week and not on they day we were there. We did not make it to where my grandfather grew up. Cape Breton Island, and the Cabot Trail, await us on a follow up journey. There would be no sense driving a magnificent roadway with a carsick and road-weary child in the back, I figured. More camping awaits us, more beaches.

More than anything, as a west coaster, who only really feels home when I am in sight of an ocean, I think of Buzz. I imagine how he must have felt, when he left the east coast for the west, and made a home on the Pacific.

 

Black Raspberries & Fruit Shrubs

This July 4th we were invited to spend the weekend in a pre-Revolutionary house on the other side of the Hudson River. We picked snap peas and flowers at Hearty Roots Farm, blueberries at Grieg’s Farm, and we stumbled upon an undisturbed thicket of black raspberries.

We admired the historic details in the old mansion, known as the 1773 Calendar House. One night, our host filled two enormous brass candelabras with white tapers, poured wine, and told us tales of the Livingston family who used to own the home. We ate in the once-grand dining room, and imagined the time when the house served as a meeting place for Generals of the American Revolution.

black raspberries Jennifer May

picking wild black raspberries

As for the picking, I have heard about black raspberries (aka blackcaps) for years but, until now, I have never found or tried them. Not 10 minutes after seeing a beautiful image of them on the Instagram account of the Catskill Native Nursery, we stumbled upon a huge patch. The entire edge of the long and winding driveway at the Calendar House was bordered by bushes loaded with fruit. My friend and I picked the ripest ones, and we transformed them into fruit shrub, aka drinking vinegar.

Blackcap Raspberries by Jennifer May

black raspberry syrup shrub

black raspberry shrub

A shrub is an acidified fruit syrup. Invented before refrigeration, shrubs were originally intended as a way to preserve fruit past the growing season. I have spent most of June making them… strawberry shrub from the ripest strawberries, blackberry-raspberry shrub, and black currant shrub using berries from my garden. The ingredients are berries, sugar, and vinegar. The ratio is approximately 1:1:1. A heated shrub takes about 15 minutes to make. A raw shrub takes about two days, but you don’t have to do anything to it but wait. Here is a page with great information and recipes for shrub making, Here is another one on Food52.

For a refreshing summer drink, I like to splash about a tablespoon into a glass of sparkling water and ice. Shrubs also blend deliciously with spirits for a stronger cocktail.

blueberries at Greig's Farms
Picking blueberries at Grieg’s Farm
blueberries at Greig's Farms
Looking across the Hudson River Valley to the Catskill Mountains, from the blueberry fields at Greig’s Farm

As for the rest of the weekend, there are so many other little stories to tell. Little stories of life, mirth, and silliness. The morning of July 4th we crossed the river again, and prepared a pizza party for family and friends. But that is another story. Brick pizza oven reveal to come in a following post.

Elderflower Cordial from Elderberry Bushes

Last year I bought two tiny elderberry bushes from the Catskill Native Nursery, and planted them in a bare patch in my garden. This year they are 10′ tall and loaded with elderflowers. Eventually, I would like to make elderberry syrup, which is a potent anti-viral. But, I have some traveling to do this summer, and it is is possible the precious elderberries will be gobbled by birds before I get to them this year. Still, I wanted to do something special with this amazing plant. So I made elderflower cordial.

elderflowers

Elderflower cordial is simple to make. It requires only the beautiful flower heads, water, sugar, optional citric acid, and the zest and juice of lemons. You can also add orange zest and juice, which I did, for the color. My batch combined two recipes. One is from the River Cottage, and another from Hunter, Angler, Gardener, Cook.

elderflower

There is one funny thing about elderflowers. They are either a super-food or potentially toxic. Searching “health benefits of elderflowers” reveals that they contain bioflavonoids and are antioxidant, anti-cancer, anti-inflammatory, and antibacterial. Searching “are elderflowers toxic?” tells us the stems and leaves of the elderberry plant contain a cyanide-producing chemical. To put this in context, almonds also contain a cyanide-producing chemical. And we all know rhubarb leaves are toxic, while the juicy stems are delicious. To prepare elderflowers for infusion, you snip away all of the stems and branches. Problem solved.

Still, I tend to err on the side of caution, especially with something new. While I did serve the cordial at a recent cook-out, my cautionary words ensured I had only one unfazed sipper (besides myself). “Well” he said, “They sell it at Ikea.”

Cyanide and box stores aside, elderflower cordial is one of the most aromatic beverages I have ever made or consumed. It is delicate, and seasonal, and I like to think loaded with healthful properties.

elderflower
Elderflowers plucked from their potentially toxic stems
infusing elderflower cordial
An infusion of elderflowers, orange zest & juice, lemon zest & juice, sugar and water
elderflower cordial
The strained & cooled elderflower cordial
elderflower cordial
Elderflower cordial diluted into a beverage with sparkling water, and ice

Foraging Walk with Dina Falconi

This weekend I went on a foraging walk with Dina Falconi. She is the author of the beautiful book, Foraging & Feasting. The walk was a 2-hour introduction to the process of identifying plants. We learned about looking at the macrocosm (the environment) before looking at the microcosm (the plant). We learned about identifying characteristics, leaf and stem patterns, textures, size, and of course the flower. Dina showed us how to crush a leaf and smell it. She showed us how to carefully taste it, if we are not sure.

We spent most of our time with a few edible weeds we found growing at the perimeter of the Berkshire Botanic Garden… garlic mustard (which I was recently introduced to), Gill-over-the ground (eating this helps to draw out heavy metals from the body), and dandelions (the petals! I have to eat the yellow petals).

It was a wonderful morning. And I’m hungry for more.

foraging walk

Foraging & Cooking Wild Garlic Mustard Greens

I am learning to forage, and I am exploring garlic mustard greens. This green grows everywhere. I spot it on the roadside, along my driveway, and in disturbed areas of my garden. I used to pull and compost it as a weed, but this spring, I am pulling it and carrying it into my kitchen. So far, I have eaten it raw, as a pesto, and chopped up into soup. Word is, mustard greens are nutritious. They are also invasive. So, pulling them and eating them solves two problems.

wild garlic mustard greens

Below, patches of wild mustard greens thrive on slopes around my yard. And my girl, helping to prepare this weed for the kitchen.

foraging for garlic mustard greens

Wild thyme, which grows in patches around my yard, prepped for the soup.

bouquet garni wild thyme

An Italian-inspired soup of white beans, onion, garlic, carrot, celery, potato, wild thyme, orzo pasta, and wild mustard greens. The strong flavor of the greens mellows when simmered for a few minutes. They lose the bitterness that is strong when eaten raw.

garlic mustard greens Italian soup

For my Italian inspired white bean, pasta, and greens soup, I used a couple of sample bottles of a lovely olive oil grown and produced on an Italian villa, and sent to me by my friend who lives there.

Italian olive oil

Pesto made with roasted walnuts, wild mustard greens, lemon juice, olive oil, garlic, and parmesan. Full recipe by Ian Knauer, and more information about these greens, here.

garlic mustard greens pesto

Restaurant Photography

I have been photographing restaurants the past couple of weeks. The NYC EDITION, on Madison Avenue, is an Ian Schrager designed concept, in partnership with the Marriott. I spent three days behind-the-scenes at a VIP event, photographing food & decor. As a New Yorker, I know I’m not supposed to be thrilled by celebrity sightings, but I can’t help myself. It is a little bit thrilling to ride elevators with actors. (Although I did not let them know it.) It was also the week of the Met Gala, so the building was teeming with known personalities.

NYC Edition Hotel dessert

NYC Edition Hotel wait staff

hotel waitstaff

Up in the Hudson Valley, I spent a day with a chef in the construction site that will be a West Coast themed restaurant, Redwood. The owner sent me a beautiful mood board, and a note saying her granite counter-tops were not yet installed, and also the locally hand-crafted ceramics she hoped to have ready for our shoot were delayed. So, I packed a sheet of marble into the trunk of my car, and a few beautiful hand-made plates by another local potter with a similar style, and off I went.

eggs benedict Jennifer May food photography

peach melba

tuna poke food restaurant photography

shishito peppers Jennifer May photo

In Rhinebeck, I visited the newly renovated dining room at Terrapin. We had a fun day, shooting a bunch of food for their website… a flaming meringue cake, entrées, and apps. The new dining room is filled with gorgeous tables built from reclaimed barn wood, by a local company, Wabi Sabi Wood. I would say I can’t wait to go back, but did go back, two days later, for Mother’s Day. We sat at the bar, drank beer, and felt right at home.

flaming cake at terrapin

steak at terrapin

restaurant photography Jennifer May

 

Easter Weekend

This Easter weekend, we hosted friends and family. Kendra, Joost and their boys joined us from Boston. It’s always a food event when Kendra is around. She is a food stylist I have worked with many times, and when not cooking for the camera, she is cooking for the people she loves. As she and her family traveled from Boston, and I and my family traveled from Brooklyn, Kendra and I texted each other details of the weekend’s menu. She simultaneously texted her friend Jeremy, who sent his favorite recipe for Eastern European goulash, along with an entire printed page of hacks and additions.

Hungarian goulash over an open fire jennifer may food photographer
Hungarian goulash over an open fire

We continued to discuss the menu over wine that night. One difference between myself and Kendra is in how we were raised. She is a French-Irish-British hybrid, and was raised in France and Quebec. Her parents excelled at impromptu entertaining – lots of food, lots of libations. As for me, I was raised on a remote property, on an unpaved road, at the ocean’s edge on Vancouver Island, and I don’t remember my parents hosting anyone, ever. We ate well because we ate fresh seafood we caught from the sea, and we grew big vegetable and berry gardens. We never had wine or beer in the house. My grandparents, with their Irish & Russian roots, liked to whoop it up in their younger days (their 50s & early 60s), but later, entertaining became a hassle.

“And what about the flow of the day?” I asked Kendra. I had the night-before jitters. She sipped her wine. “We’ve got this,” she answered. “And let’s have Jim create a house cocktail.”

cooking over an open fire

The menu would be Hungarian Goulash – the meat browned indoors on the stove – and then simmered low and slow over a small fire outside, served with buttered egg noodles, boiled new potatoes with parsley, a composed salad, and an array of vegetable dishes brought by Chris’s parents. Chris’s mom also brought a trifle with orange custard, and sugar cookies she had decorated with a bunch of little girls earlier in the week.

painting easter eggs
Brother-in-law James created this house cocktail with pear nectar, rosemary-infused agave, vodka and bitters.

My brother-in-law James was a bartender in Manhattan for many years, and is now a manager at Mother’s Ruin. He created a cheerful Easter cocktail of pear nectar, rosemary-infused agave, vodka and bitters. It paired very well with the shrieks of young children clamoring in the sandbox and chasing jumbo bubbles across the lawn. And it steadied my nerves as I watched my 4-year-old submerge her entire hand into the egg dyes along with the hard boiled eggs.

painting easter eggs

painting easter eggs

Guests arrived. I prefer to be involved in a social event with a co-host who thrives in the situation. While I love to host, it doesn’t come naturally. I create lists, plot it out, figure out the serving dishes. It’s also a timing thing, reading the vibe of the crowd, predicting appetites and thirsts. Sometimes I think everyone must be starving. Other times I can’t believe anyone is hungry at all. Kendra carried a roasted beet tart outside, and I followed her. I planned to photograph the tart out by the fire, but I was delayed at the Easter egg painting station, and a few minutes later, the tart had been devoured.

beet tart on board
Remnants of a roasted beet tart with quince glaze, made by Kendra
easter weekend feast
Easter buffet of fire-simmered Hungarian goulash, buttered egg noodles, boiled new potatoes, and a selection of vegetable sides

It was a great night. We set out the food buffet-style. People helped themselves. We ate, we drank, and then Kendra and I toasted each other late into the night, around the campfire.

The next day, we headed to our favorite park in the Catskills. We roasted sausages and left-over new potatoes. Our friends brought bread they had made that morning. We set more jumbo bubbles flying and the children chased them. We walked off the meals, got some air. Later that night, Kendra emailed from the road back to Boston. “It was a perfect weekend. What are we cooking over the fire next?”

 

NYC Food Photographer home baked bread
Our friends Derek and Kelly made this bread and brought the bunny board
day at the park
Our favorite park in the Catskills for Sunday picnics
sausages and potatoes on grill
Day 2: Grilled sausages and new potatoes

blowing huge bubblesblowing huge bubbles

blowing huge bubbles

boy chases bubble

chasing bubbles in the park

face painting with children

dock over lake and mountains

father and son on dock

families walking in the woods
Strolling through the forest with my little on on my shoulders

child's hand reaches for Easter cookies

 

The Food52 Piglet Award

Food52 Piglet Award logoLast night, the Hot Bread Kitchen Cookbook took home the Food52 Piglet Award for 2016. It’s a huge honor to all involved. The judging happens through a bracket system, in which pairs of books compete against each other. Eventually, only two are left. Andrew Zimmern, of Bizarre Foods, made the final ruling. Yotam Ottoleghni helped it through an earlier round. Reading Ottoleghni’s review just about made my year. (Anybody who glances at this blog will know I am a huge fan of his recipes.)

The book was written by Jessamyn Rodriquez and Julia Turshen, and it tells the story of a bakery that is also a non-profit social enterprise. The women who apply to train at the Hot Bread Kitchen come from all over the world. They are taught artisan baking and business skills, to help them become successful culinary professionals.

Hot Bread Kitchen dough

Challah process NYC Food Photographer

stollen piglet 2016 winner

monkey bread piglet 2016

The bakers also share knowledge of specialty breads from their home countries. Things like Persian Nan-e Barbari, Moroccan Msmen, and Ethiopian Injera are baked and sold by the bakery. Between all of this hands-on knowledge, and the writing expertise of Rodriquez and Turshen, it’s no wonder reviewers and judges have been describing the book as a transformative baking tool.

Hot Bread Kitchen portrait

Tacos toppings

Injera Ethiopian

I spent two weeks photographing the bakery, bread, and the mostly-women bakers for this book. I worked with food stylist Erin McDowell, and prop stylist Barb Fritz. It took me about a year to work off the bread-pounds I gained from all of my snacking. And now I just want to bake more. One thing I know for sure: there is nothing so delicious as a buttery, flaky Msmen, hot from the griddle.

bakery at Hot Bread Kitchen
The retail space & cafe at Harlem’s Hot Bread Kitchen Bakery
Hot Bread Kitchen location
The Hot Bread Kitchen bakery & retail space is located under a busy commuter train in Harlem.

Food52 Piglet Award

Food stories in New York's Hudson Valley and beyond from photographer Jennifer May