Photography

Our garden flourishes- herbs, lettuces, tomatoes, kale, spinach, and arugula. I truly did not know, when we began this backyard project a couple of years ago, that there would be so much bounty and pleasure garnered from the small plot.

“To me, pictures are like blintzes – ya gotta get ‘em while they’re hot.” - Weegee

Happy Fourth of July!

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“You have a lifetime to learn technique. But I can teach you what is more important than technique, how to see; learn that and all you have to do afterwards is press the shutter.” - Garry Winogrand

Stepping into the West Side Market is entering into a world that was, from it’s beginning almost 100 years ago, designed for the shopper to feast on the foods of sight, sound, and smell. I will be visiting often during the next year to photograph for the new book by Laura Taxel and Marilou Suszko that will celebrate the one hundredth anniversary of The Market.

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Congratulations to Chef Jonathon Sawyer and all at The Greenhouse Tavern for being named Cleveland’s Best New Restaurant by Cleveland Magazine! This award is especially heartwarming, not only because of the fabulous locally sourced food that GHT serves up every day and the incredible ambiance of the tavern, but because the place is Ohio’s first certified green restaurant.

We had a great time recently photographing Jonathon’s food for the cover and the tavern for the inside spread for the Silver Spoon issue of CM. This is so timely, since I just posted about Jonathon and the accolades from Food and Wine Magazine last week.

Additional congrats to Jennifer Kessen, art director, and Cleveland Magazine on their first redesign in almost ten years. Looks awesome!

“If the photographer is interested in the people in front of his lens, and if he is compassionate, it’s already a lot. The instrument is not the camera but the photographer.” - Eve Arnold

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“…the pepper is beginning to show signs of strain, and tonight should grace a salad. It has been suggested that I am a cannibal to eat my models. (referring to his famous photo “Pepper #30″)” - Edward Weston

Recently photographed (and eaten) at Chef Jonathan Sawyer’s Greenhouse Tavern… Congratulations Chef for being named one of America’s Best New Chefs for 2010 by Food & Wine Magazine!

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“Let the Subject generate its own Composition” second of ‘Three Canons’ by Minor White

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So much kudos to go around. Our chef friends are basking in the spotlight of the local and national media this month.

Cleveland Magazine’s annual Silver Spoons Awards is always an exciting event. The magazine’s editors gather their readers opinions and always surprise us with the year’s winners. This current issue was no exception. I personally was not surprised, since I got to photograph both the winning food and the winning chef/owner for Best New Restaurant- Marlin Kaplin’s Luxe Kitchen & Lounge! Photographing Marlin was a lot of fun… especially since we could not reveal the exact purpose of the session- he guessed, I’m certain. And the scallops (cover shot) were not only divine looking, but so awesome to eat (afterwards)! It was like Sunday brunch (on Monday). If you haven’t gotten over to Gordon Square, you must- Luxe Kitchen & Lounge, quite worthy winner of this year’s Silver Spoon Award- Best New Restaurant in Cleveland, Ohio.

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This time of year has been tense for Iron Chef Michael Symon. He’s been in the running for the James Beard Foundation’s Best Chef, Great Lakes Region for several years running. Congratulations, Mike- he’s done it. James Beard Award winner, 2009. “I really can’t even begin to put into words the absolute thrill it was to win a James Beard Award. To win something that is voted on by your peers is absolutely one of the greatest honors I have received as a chef”, says Michael.

We have to agree that we are all winners when it comes to the culinary choices in Cleveland, Ohio. In the past year we’ve seen several other extraordinary restaurants open- Zack Bruell’s L’Albaros Brasserie + Bar, Kurt Steeber’s Boulevard Blue (new owner), Pete Joyce’sBistro on Lincoln Park, and Jonathan Sawyer’s Greenhouse Tavern.

And a reminder- all photographs on the blog, unless otherwise noted- ©Barney Taxel, 2009.

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The 8th Edition of Laura Taxel’s Cleveland Ethnic Eats has hit the bookstores. What a great way to celebrate over 15 years of culinary adventures in and around Cleveland, Ohio. Laura’s dedication and talent (and I’m not saying this because she happens to also be my soul mate and wife) keeps shining in this volume that lights the way for eaters of distinction. Blending passion for culture and the highest journalistic standards, Laura entices us to explore and enjoy the rich resources at our doorstep.

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Last spring we gathered with fifteen of Cleveland’s most awesome chefs to honor them with a photograph. The ‘TasteMakers’, as Cleveland Magazine referred to them, are (from left to right) Jonathan Sawyer, Dante Boccuzzi, Michael Symon, Steve Schimoler, Heather Haviland, Rocco Whalen, Anne Chiu, Doug Katz, Eric Williams, Jonathan Bennett, Karen Small, John Kolar, Marlan Kaplan, Shawn Monday, and Zack Bruell. TasteMaker Brandt Evans could not make the session. Of course, some of us believe that several notable culinary geniuses were not invited to this party- such luminaries as Matthew Mathlage and Paul Minnillo, for instance. Then there are the legions of sous chefs, line cooks, servers, sommeliers, and mixologists who make our dining adventures in Cleveland the fabulous experience that it commonly is.

Back to this event…So here I found myself with my staff and Cleveland Magazine art director Jennifer Kessen, composing and lighting this grand scene in Dante (their closing tomorrow night and re-opening in Tremont in the spring of ‘09; the the former Dante will morph back into Lockkeepers). We jokingly called the photo the ‘last supper’- the way it was envisioned, the photograph was supposed to have the proportions and iconographic feel of the ‘last supper’. It’s ironic that a half a year later the restaurant is closing, luckily only temporarily.

I was awestruck by the talent and energy assembled in front of my camera. These fifteen amazing people- all smiling and laughing; genuinely enjoying each others company. It was and is a real moment in our collective experience. Here’s to them and to all of the hardworking food specialists in the Cleveland community. Happy New Year- good health and prosperity in 2009!

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Select Restaurants recently tapped Twist Creative and Taxel Image Group for their new Pier W ad campaign. I’ve wanted to write about this ad series for a while. The ads are finally beginning to appear around town in print, billboards and airport displays.

The creative team at Twist came together with us to stage an exciting couple of days of studio photography that  yielded five new ads, two of which I can show here today.  During the entire process, from choosing colors themes and props, to creating edgy viewpoints and lighting, designers Christine Wisnieski and Mark Nizinski communicated their new vision for Pier W.  Will Green, Select’s ad man, watched and smiled as the imagery evolved.

 The ad campaign’s unique combination of sophisticated copy and ‘to the point’ photography conveys Pier W. The elegance and uniqueness of this restaurant, along with the superb food and service have made Pier W a fine dining destination for Clevelanders and travelers. Previous Pier W ad campaigns have focused on the incredible view of downtown from the bow shaped dining room. But when it comes to the meal- the focus is on the eating (and drinking) experience. Even under adverse conditions, the kitchen and staff, under Chef Regan Reik and general manager G Espejel, turn out the very best cuisine.

A couple of winters ago, Laura and I ventured to Pier W in the middle of a snowstorm. We were crazy to do it, but duty called (Laura was ‘on the job’). Sitting in the Pier W dining room, alone but for one other couple and a minimum staff, we had a fabulous meal, watching the storm blow tons of snow in off of Lake Erie seemingly right into our laps.

Cheers, Pier W!

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Chipotle is revolutionizing the national restaurant scene by committing to buy locally produced fresh food. Chipotle’s Food With Integrity statement says, in part, “The hallmarks of Food With Integrity include things like unprocessed, seasonal, family-farmed, sustainable, nutritious, naturally raised, added hormone free, organic, and artisanal.”

We recently visited Holthouse Farms in Willard, Ohio, about 80 miles southwest of Cleveland. Holthouse Farms is growing green bell peppers, jalapeno peppers, and romaine lettuce for Chipotle restaurants in Ohio, Pennsylvania, Indiana, Kentucky and Michigan.

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