Friday, October 02, 2009

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Food Photography Weekend Marathon Day 2: Rover's & Dumplings

Another Lou Manna workshop was held the day after FoodSnap at Rover's restaurant in Seattle. I've never heard of it and I'm not sure why. It's on Madison, but tucked away from the main street. It's small, but charming with a main dining area and a smaller area probably used for private parties. We had the entire restaurant to ourselves. We used the smaller room for our teaching session and were brought out a variety of foods to practice what we learned. Lou encouraged us to use our P&S's to take photos but there were still quite a few DSLR's. I took pics with both my P&S and DSLR. I used the P&S for more wide angle shots and the P&S for the closeups with my 50mm macro.
Food Shooters


We then had the opportunity to go into the kitchen and watch the chefs prepare our first course meal for lunch, a red and yellow heirloom tomato soup. It had to be the prettiest soup I've ever seen and it tasted as good as it looked.














I wasn't really that hungry until I saw the soup being prepared, it made my mouth water. There were 3 tables laid out for us in the dining room. I got a seat near the window to get the best light for my photos. I didn't use a flash on any of the shots and usually don't when I'm in a restaurant. Below are the photos I took of our 3 Course Lunch that was included in the price of the workshop. Thanks to Lacey's blog post of the event I was able to document the name of the soup and the wine pairings. I've been trying to get a hold of the menu list and will update the names of the dishes when/if I get them.

1st Course: Chilled Tomato Soup, Albacore Tuna Confit, Goat Cheese Caille and Basil Oil paired with a glass of Chateau St. Michelle Viognier
First Course - red and yellow heirloom tomato soup


2nd Course: Duck Breast, Fingerling Potato Rissole, Grilled Squash and Thyme Sauce paired with a Bordeaux blend
There was a high percentage of Merlot in this wine which I'm not a fan of. It's too dry for me. I tasted it before taking a bite of the meal and wasn't too impressed. I took a bite of the duck and then a drink of the wine and wow the flavor of the wine really exploded. It went perfectly with the duck.
Second Course - Duck


3rd Course: Chocolate Pot de Crème paired with Muscato di Asti
The bowl of chocolate had a gelled berry topping that made for some great reflections of the whipped cream.
Third Course - Chocolate Dessert


A big thanks to Rover's and The Chef in the Hat and Keren Brown for organizing. More photos from the workshop can be found in my Flickr Set

Later that night we went to Susan's for a night of making/eating dumplings/pot stickers. I didn't take too many photos but I put this collage together of Kevin and Monica making the potstickers.

Making Dumplings

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