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Video Lighting TEST

Food Photography test video of Rio Bravo Ranch’s; Award Winning Gourmet Extra Virgin Olive Oil using direct natural sun light modulated through the glass brick window here in the studio facility at Food.ArtofEricJames.com. The shadows were cast using Bamboo branches moving just outside of the window. Shot on a Nikon D800 DSLR video camera @1080 30P through a Nikkor 24-85 mm Macro lens with post production done in Adobe Premiere Pro CC-2017 for color grading and editing.

For best viewing, choose the 1080HD playback settings…

GlassBrick_Window_Light_001B from Eric James Swearingen on Vimeo.

©2017 Eric James Swearingen

#ArtofEricJames

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Bakersfield Magazine cover

Another cover for Bakersfield Magazine of Raffaele Giovanni Fruguglietti (Ralph Frugatti) owner of Frugatti’s Italian Restaurant. Shot using a Nikon D800 and lit with two Nikon speed lights mixed with ambient light. The background is a painted wall mural behind the “Rat Pack” booth, a prized seating location in the newly renovated restaurant venue. Ralph presents a couple of his most popular appetizers, The Bacon Wrapped Asparagus & Garlic Bread plates served with a smile. Frugatti’s offer the best Italian dining experience and Italian catering services in Bakersfield. The first thing he would like everyone to know is that Frugatti’s is all about family. His wife and children work there, and from their family to yours, they provide one of life’s greatest pleasures: to sit with friends and loved ones around a table, enjoying good food, good wine and laughter.

For more information contact:

Frugatti’s Italian Eatery

600 Coffee Road
Bakersfield, CA 93309
661-836-2000

      

©2017 Eric James Swearingen

#ArtofEricJames

*Special thanks to executive chef Bruce Tisler for his assistance during this shoot.

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Frugatti’s

Frugatti’s – Bakersfield’s Finest Italian Restaurant

Frugatti’s Italian Eatery
600 Coffee Road
Bakersfield, CA 93309
661-836-2000

Bacon Wrapped Asparagus

Fresh asparagus wrapped with our applewood smoked bacon then baked in our wood burning oven

Garlic Bread with Mozzarella

Ciabatta bread with garlic butter and mozzarella cheese.

Raffaele Giovanni Fruguglietti

(Just call him Ralph) His desire and pleasure is to provide you an authentic Southern Italian dining experience. He was born in Grumento Nova, Italy and dinning at Frugatti’s is about friends and family sitting around the table, enjoying great food, good wine and laughter in a lively and fun atmosphere.

Entrées

Margherita Napolitano Pizza

The ingredients for this pizza and our wood-fired oven are all imported from Italy. This pizza is crafted to the strict guidelines for an original pizza from Naples, Italy. Frugatti’s start with Caputo flour “Lafarina di Napoli”, a historic flour mill in Naples to make our authentic pizza crust. They add San Marzano tomatoes which are grown within the shadow of Mount Vesuvius in extraordinary fertile soil that is perfect for growing a stronger, sweeter and less acidic tomato. Then it is topped with the finest hand-made Mozzarella di Bufala (Buffalo mozzarella) from a 125 year old cheese maker at the foot of the Campania Subapennine mountain range just outside Naples. Extra virgin olive oil, sea salt and fresh basil…

that’s it! (This pizza is only made one way, the authentic way and we cannot add other toppings.) It is Frugatti’s hope that you enjoy the simple and fresh flavors this true artisan pizza provides.

Meatball Lasagna

Frugatti’s famous Lasagna Classico meat sauce and Wisconsin whole milk mozzarella cheese.

Baked to perfection in their wood-fired oven.

Desserts

Lemon Ricotta Italian Cheesecake

Amazing! A lite and refreshing ricotta cheesecake with fresh squeezed lemon, caramelized lemon peel throughout and a lemon and white chocolate cookie crust.

Tony’s Cannoli

Ralph’s son, Anthony’s favorite dessert that Nonni made especially for him. A southern Italian favorite, made with cannoli cream, cinnamon, Amaretto de Sarrono liqueur and chocolate chips. All filled into a sweet pastry shell and topped with caramel sauce and powdered sugar.

Frugatti’s Fountain Plaza

Fountain Plaza, (Now “Frugatti’s Fountain Plaza”)
600 Coffee Rd L, Bakersfield, CA 93309
Phone: (661) 836-2000
OPEN:
Monday – Thursday: 11:00am till 9:30pm
Friday: 11:00am till 10:00pm
Saturday: 11:30am till 10:00pm
Sunday: 11:30am till 9:00pm

©2016 Eric James Swearingen
#ArtofEricJames

*Special thanks to executive chef Bruce Tisler for his assistance during this shoot.

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Coseree’s Deli at Rio Bravo Ranch

Coseree’s Deli has salads, wraps, sandwiches, panini’s and Barbecue on the weekends with steak or hamburgers. Wine and Olive oil tastings too.

Located near the mouth of the Kern Canyon at 15701 CA-178, Bakersfield, CA 93306

Phone: 661-871-3764.

Open open 11am – 7pm everyday.

The olive varieties grown on 50 acres of dedicated land at Rio Bravo Ranch are; Ascolana, Maurino, Frantoio, Pendolino, Nocellara del Belice, Coratina, and Picual. The Coratina Extra Virgin Olive Oil was the Silver medal winner at the 2015 LA International Olive Oil Competition & 2015 California Olive Oil Council Competition. Many verities of favor infused oils are available at Coseree’s Deli. This is an amazing gourmet selection of locally sourced olive oils that truly make the difference in fine dining.

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The Red Grill Onions Mexican Café & Bar

The Red Grill Onions Mexican Café and Bar
1418 18th St. 322-2138. 

_dsc1403-edit   The ambiance of The Red Grill Onions Mexican Café and Bar is a warm and comfortable interior of traditional Mexican atmosphere with a Neapolitan edge in its design. The banquet room has ample dinning capacity, while the bar area and lunch room is a cozy and more intimate space._dsc1393-edit
To begin your dining experience, The “Cadillac” of Margaritas is highly recommended.
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Camarones (shrimp) fajitas: Fresh from the sea, large sautéed shrimp grill red onions, bell peppers savory tomatoes with a specially prepared salsa on the side,  severed with rice and beans.
_dsc1327-edit The Chile Verde is the best with just the right amount of heat and amazing flavors.

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The Chile Verde is also available as an appetizer in the form a bean dip severed with crispy warm from the oven tortilla chips.

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_dsc1259-edit Los Angeles combination plate: Beef or Chicken taco, enchilada with Spanish rice and re-fried beans. A very popular dish for when you are not quite sure what you want, this dish has it all.

…And to finish off your meal, the Deep Fried Ice Cream is an excellent choice.

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The Red Grill Onions Mexican Café and Bar
1418 18th St. 322-2138. 

©2016 Eric James Swearingen

ArtofEricJmaes.com

Bakersfield Magazine

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Alms Soup

“Alms” are traditionally donations given to the poor or needy…

Alms Soup is an interesting approach to blending culinary expertise with community investment thru soup.

Alms Soup will soon services the public in the Metro Bakersfield area Monday thru Friday with Gourmet Soups, Salads and Breads made from locally sourced fresh ingredients, while providing jobs for the “hard to employ” by partnering with Kern High School District and Kern County Employers Training Resource.

All products from Alms Soup Kitchen will become available in the near future for ordered & delivery using the Alms Soup Kitchen online app. currently in development.

By purchasing a single lunch from Alms Soup Kitchen, each meal will provide an opportunity to support four addition needy members of our community by feeding and/or training them with food service skills that can later be used to acquire jobs within the work environment.

The creator of Alms Soup Kitchen, Executive Chef / Culinary Consultant and Host of TV Talk Show “In The Heat”: Bruce Tisler was asked, ‘Why a Soup Kitchen’?

His response was:

“During several catering events in 2012 where we served soup and received an over welling positive response from the attendees, we thought how cool it would be to open a soup kitchen or a restaurant. We then asked the question ‘what is a soup kitchen?’ What we learned was, a soup kitchen is a place for nourishment and comfort to communities and this tradition has a very long history that dates back well over two thousand years.  In our research we found the first written accounts of Soup Kitchens were during the construction of the early Egyptian pyramids. Soup Kitchens in more modern times severed to feed the masses during the Great Depression of the 1930’s and this is what most people envision when you use the term ‘Soup Kitchen’, these days.

Alms Soup Kitchen is a new variation of this concept where the public purchases lunch at a very affordable price and we deliver the orders directly to them at their office or workplace and as a result, supports those in need by offsetting our cost of production. This then allows us to donate large amounts of our product to various food banks for redistribution. Alms Soup Kitchen also provides training and jobs for many people that might not otherwise be fortunate enough to ever have the opportunity to learn these culinary skills. This will prepare them to seek future employment in the food serves industry after their experience at Alms Soup Kitchen has concluded.

B.Tisler

In addition to this Soup Kitchen service, we provide a medical nutrition version of our soups called ‘Emerald’ prepared primarily for cancer patients. Soup is a highly effective delivery method of nutrients that are extremely easy to digest and studies suggest that it can have exceptional health benefits to those suffering from malnutrition and/or patients with suppressed immune deficiencies brought on by the side effect from chemotherapy and radiation treatments.

So, you see, ‘soup’ isn’t just a convenient canned item in your pantry, if prepared properly with an arrangement of fresh ingredients, it can quite literally be lifesaving!”

Alms Soup Kitchen service is scheduled to become operational by the 2nd quarter of 2017. For more information please visit http://www.almssoup.org and support this project on KickStarter 

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Gourmet Soup * Ordered Online * Delivered Fresh

©2016 Eric James Swearingen
Studio: 661.322.0913
#ArtofEricJames

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Soup in the Making

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Studio test shot using a newly re-built vintage 1970’s Norman® Tri-Lite projecting a gobo that produces a lovely dappled lighting pattern onto the subject. norman

I plan on using this effect more often now that I have seen the results and qualified this test as a success. This image is also a preliminary concept for producing a series of image advertising the ALMS Soup Kitchen Project in Bakersfield CA.

©2016 Eric James Swearingen

Studio: 661.322.0913

#ArtofEricJames

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Jamaican Blue Mountain Coffee

_DSC5593Photographed using my proprietary “Light Painting System” comprised of multiple specially modified LED illumination tools. This method of lighting yields some very desirable results. There is level of control no other lighting technique can achieve. Plus the weight of the complete system is negligible making set-up and load-out so very quick. The down side is that the venue must be completely dark and not operation to be attempted during business hours while patrons are present. No, this must be done on a “Dark” day for the restaurants wishing to do this…
http://www.food.artofericjames.com
Studio: 661.322.0913
©2016 Eric James Swearingen
#ArtofEricJames

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Tomoshiraga Somen Noodles

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JFC Brand Tomoshiraga Somen Noodles of Japan

Photographed using my proprietary “Light Painting System” comprised of multiple specially modified LED illumination tools. This method of lighting yields some very desirable results. There is level of control no other lighting technique can achieve. Plus the weight of the complete system is negligible making set-up and load-out so very quick. The down side is that the venue must be completely dark and not operation to be attempted during business hours while patrons are present. No, this must be done on a “Dark” day for the restaurants wishing to do this…
http://www.food.artofericjames.com
Studio: 661.322.0913
©2016 Eric James Swearingen
#ArtofEricJames

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Venue Décor Photography

Often times a customer will decide to tryout a restaurant based solely on how it appears. People are motivated to dine out, in order to experience something unique. That je ne sais quoi not easily replicated at home. The first impressions of the interior design elements within a venue will influence the expectations of your customers and keep them coming back time after time.  Knowing the importance of this presentation; it is imperative that high quality images of this investment reach as many potential customers as possible to entice them to partake. With the multiple avenues of social media available today that goal is more attainable than ever before.

Any novice photographer can bring bright lights and blast the interior with illumination to get a shot. However, in the process they destroy the ambiance of the décor. I have spent decades perfecting techniques that capture the true atmosphere of that unique environment so meticulously crafted by the client. There are many technical issues that often arise when shooting on location. The intensity of lighting within a restaurant is usually low, to set the appropriate mood. And often time there are mixed color temperature illumination sources such as incandescent, fluorescent, LED & even window light. All of which appear quite differently to a camera. Knowing how to treat each of these types of light and maintain the overall impression of the venue is what sets me apart for other photographers.

Sometimes an interior simply cannot be photographed with a single shot and may require a mosaic imaging process where multiple pictures are blended back into one photograph in order to cover a large or irregular shaped room. And occasionally additional lighting is required to fill in some details. This should be done with finesse and not by brute force. Having the control to match the ratio of ambient light levels and add only the minimal amount of artificial lighting to complement the existing atmosphere is a skill that not just anyone possesses.

The images in this article are just a few samples of interior décor photography that I have chosen to illustrate this concept. Please look them over and if you have any question, feel free to contact me. My Studio number is 661.322.0913 and/or leave your comments on this page.

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Untitled_Panorama1

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©2016 Eric James Swearingen

#ArtofEricJames

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New Head Chef at Krush Wine Bar & Restaurant

The new Executive Chef at Krush Wine Bar & Restaurant is Wendell Graves. A long time Co-head chef at this venue since it’s opening, Wendell has taken the reigns and spurred new life into the classic menu by adding his unique style to the appetizers, entrées and dessert choices.
Krush Wine Bar & Restaurant is located at 10500 Hageman Rd in Bakersfield, California.
Call (661) 695-8018 to make reservations.

 

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Lobster Puffs

Canadian Lobster claw meat with red bell peppers, red onions, chives, and Parmesan cheese all molded together with Cajun spices and Japanese Panko.

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Caprese Salad

California grown heirloom tomatoes, with fresh mozzarella, pistachio dust, 18 year aged balsamic vinegar, basil pesto, and fried fresh basil leaves.

 

web_DSC2037 web_DSC2027Charcuterie Plate

Chef’s selection of cheeses from around the world, accompanied by Italian salami, prosciutto, Kalamata olives, house made crackers and sherry/brown sugar reduction.

 

web_DSC1836 web_DSC1822Beacon Wrapped Asparagus

California grown asparagus wrapped in apple wood smoked bacon, drizzled with a Worcestershire / brown sugar reduction.

 

Entrées

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8 oz. Wagyu Patty

Grilled Patty with sautéed mushrooms and onions, heirloom tomatoes, iceberg lettuce, on a potato bun. Drizzled with Cajun tomato based aioli.

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Seafood Risotto

Cajun spiced seafood risotto, with white tiger shrimp, blue swimming crab, and sea scallops.

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Wagyu Ribeye


16 oz. grilled wagyu ribeye, bourbon cream sauce and sautéed summer vegetables.

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Tomahawk Ribeye

16 oz. Tomahawk cut Angus ribeye, with sautéed Brussel sprouts and scalloped potatoes.

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web_DSC1744 web_DSC1748Deep Fried Calamari

Breaded calamari, fried with house made French fries, and horseradish/tomato/cream sauce.

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Pork Tenderloin

Roasted Bacon wrapped 8 oz. pork tenderloin, with sherry sautéed Portobello mushrooms, and a spiced mixed fruit compote.

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Swordfish

Grilled swordfish steak with sautéed asparagus and lemon caper Beurre blanc.

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Pan Seared       Ahi Tuna

10 oz. Pan seared Ahi Tuna served with wasabi and soy sauce.

Desserts

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Sweet Cream Cheese Puff Pastry

Deep fried donut puff pastry filled with sweet cream filling. Garnished with strawberry coulis and powdered sugar.

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Sorbet

House made Pomegranate and strawberry sorbet with fresh seasonal fruit and a mixed berry coulis.

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Bread Pudding

Deep fried mixed berry bread pudding garnished with fresh mint and powdered sugar

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French Vanilla Ice Cream

Homemade traditional French vanilla ice cream served with fresh seasonal fruit.

 

©2015 Eric James Swearingen
#ArtofEricJames

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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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