Tag: foodphotography101

Mi Peru Restauranté

Mi Peru Restauranté

For a refreshing change from the same old menus… from all places you have been before… time after time…
Try Peruvian!

Everyone seems to expect it to be ultra-spicy and over the top hot with Chili peppers, but it is not that, at all. At Mi Peru Restauranté now located at 1310 19th St, Bakersfield, CA 93301 Phone: (661) 631-1952 (formerly the site of Costa Del Sol, Mexican Restaurant) The food prepared by executive chef/owner Javier Bautista is a fantastic combination of traditional high end Peruvian cuisine and more basic provincial dishes that Grand Mama may have served with all the secret ingredients still intact. This means flavorful fresh sea food, chicken and beef dishes with savory well balanced spices from a region unlike anywhere else in the world. It can be described as a fusion of Spanish and Asian cuisine; however that does not really do it justice. It’s really best if you just go there and try it for yourself.

web__DSC4869Javier Bautista: Executive chef and owner of Mi Peru Restauranté

web__DSC4646Peru Sour
a lime infused soju cocktail; made from fresh squeezed lime juice, simple syrup and bitters with a dash of cinnamon on top.
web__DSC4665El Dueende
This cocktail is made from Aji-infused soju, fresh squeezed lime juice, passion fruit nectar, simple syrup and bitters.

web__DSC4706Chupe de Camarones
a traditional Peruvian shrimp chowder with rice and eggs.

web__DSC4771Papa a la Huancaina a classic Peruvian potato dish. It consists of potato slices covered in a delicate creamy cheese sause and Peruvian Aji Amarillo yellow peppers. web__DSC4776
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Bisteck a la Chorrillana
This is a pan fried steak
smothered in sautéed onions,
peppers and tomatoes
with rice on the side.web__DSC4807
web__DSC4823Saltado Especial Chicken, beef and sea food sautéed with onions, tomatoes served with white rice and French fries. web__DSC4839

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miperulogoabout

Mi Peru Restauranté

Located at 1310 19th St, Bakersfield, CA 93301
Phone: (661) 631-1952

©2015 Eric James Swearingen
#ArtofEricJames

Bakersfield Magazine

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Spice

Spices can be interesting subject matter all on their own.

I used this opportunity to utilizes some new (OLD) props in this shot. The rustic background wood was acquired by Todd Schultz, a fellow photographer and pilot friend of mine from a 150 year old abandoned farm house in North Dakota and the serving tray was found out in the backyard shed with its greenish hue weathered patina, I thought it would work quite well in this image as juxtaposed by the red flaking paint barely remaining on the background broads, creating a kind of a “Grungy” Christmas theme. I believe the tray may have belonged to my Grand mother (miss you Nana).

The spices used are Star Anise, Cinnamon Sticks, Cloves & Pepper Corns. They would be great for Mulled wine during the Holiday Season and smelled incredible in the studio during the shoot.  The set was illuminated with a couple of Paul C. Buff White Lightning model 600s Studio strobe lights.

20151115_093810_HDR One low and from the side with a 10º grid point source light to heighten the texture and the other from above with a 24″ reflector softened by using diffusion and channeled by a 30º grid. And of course a few reflector cards bouncing a bit of light were used to fill in some of the shadows. BTW, the set up shot was taken with my new LG G4 Cell Phone camera and I have to say I am most impressed by it so far. Imagine that, a fully manual settings capable cell phone camera with built-in HDR shooting in DNG format.
Very nice!

©2015 Eric James Swearingen
#ArtofEricJames

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T.L. Maxwell’s Restaurant & Bar

Installed in the early 1920’s this is the Historic Oak Bar


T.L. Maxwell’s Restaurant & Bar is one of the finest restaurants in Bakersfield and is location in the oldest building in downtown transporting customers back in time to the magical atmosphere of the 1940s. It was built between 1895 and 1905. The restaurant has consistently attained the highest marks for service, food and atmosphere from local restaurant critic, Pete Tittl of the Bakersfield Californian news paper.

  • 1421 17th Place
    Bakersfield, CA 93301
    Tue – Fri: 5:30 pm – 9 pm
    Sat: 5:30 pm – 9 pm
  • Phone: (661) 323-6889

_DSC2601Interior of main dinning room

_DSC2603Fabulous selection of fine wines

_DSC2635The classic Cesar Salad

_DSC2668Cajun Crab Cakes with Roulade sauce

_DSC2673Pork Tenderlion

_DSC2688Pork Tenderlion

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Orange Roughy Caribbean with mango, cilantro, and Rum sauce

_DSC2758Chocolate Turtle Dessert

©2015 Eric James Swearingen
#ArtofEricJames

Bakersfield Magazine

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Bakersfield Magazine Cover: Moo Creamery

Moo Creamery is located at 4885 Truxtun Ave. in Bakersfield, CA 93309 (Phone: 661.861.1130)

The shop is quite difficult to find but well worth seeking out. The resent reconstruction by the Bakersfield City planners (Oxymoron) has left Moo creamery without a proper off avenue access. So if you have never been there before, it is strongly suggested that you first go to their website and give the map a good look over and then attempt to find Moo Creamery. It’s worth the hunt, because their menu is amazing! All of the ingredients are fresh locally sourced and prepared daily without the use of preservatives or stabilizers. all sauces, relishes and toppings are made from scratch. The buttery brioche buns baked daily and make a good burger, great! The beef used is ground to exacting specifications and cooked to medium rare resulting in fabulous flavor._DSC9201A

   
The interior decor is clean and modern with fun bovine chotskies throughout. The staff is attentive and friendly. The owners Jessica and Richard share a common dream developed from diverse backgrounds. A native of Bakersfield, Jessica was exposure to the restaurant industry through a high-quality Los Angeles restaurant/bakery, Clementine, while attending UCLA. She found her niche, and after graduating with a degree in Economics and Accounting, she managed Clementine, working under owner/chef Annie Miler. Annie taught Jessica everything about the restaurant business – freshness, seasonality, customer service and community involvement. Jessica also managed Border Grill in Santa Monica under Susan Feniger and Mary Sue Milliken.

Richard was born and raised in Los Angeles and also graduated from UCLA with a degree in History. After completing a culinary school curriculum in Pasadena, he pursued his dream of becoming a chef. Richard worked as a pastry chef for 10 years in LA, at some of the nation’s top restaurants – Patina and Café del Rey. Jessica and Richard met working together at MILK in Los Angeles.

As Jessica developed her vision, she realized that Richard had the same love for burgers and ice cream as she did. Their combined passion led to the concept of moo creamery.
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The ice cream is made with Heavy Cream, Milk, Sugar, Tahitian Vanilla plus unique flavors to create each of the numerous verities. Moo Creamery is the only ice cream shop in Bakersfield that uses NO PRESERVATIVES and no pre-mixed bases. Moo Creamery uses only the finest local nuts from Billings Ranch and Yurosek Farms and uses Callebeaut chocolate from Belgium. The ice cream at Moo Creamery is not too sweet, just flavorful, creamy and deliciousness. Some of the creative flavors include; bacon-love, jalapeno cream cheese, cereal milk…

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The pastries are Chef Richard’s creations. He is a classically trained pastry chef and with their two great cooks Juan and Merit, Moo Creamery produces an amazing verity of delightful goodies kept on display in the pastry counter showcases; quiche, muffins, scones, macaroons, fresh fruit turnovers, cookies & brownies. Moo Creamery’s cold case is filled with bread pudding, cream pies, lemon bars, snack cake and much much more. They do layered cakes, cupcakes, macaroons, pies and gluten-free pastries by special-orders.

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The 2014 Best Burgers article by Bakersfield Magazine can be viewed by accessing this link.

 

©2014 Eric James Swearingen

#ArtofEricJames

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