photography – Food Photography by Art.of.Eric.James 661.322.0913

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.

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.

Caprese Salad

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

Charcuterie 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.

Beacon Wrapped Asparagus

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

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.

Seafood Risotto

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

Wagyu Ribeye

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

Tomahawk Ribeye

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

Deep Fried Calamari

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

Pork Tenderloin

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

Swordfish

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

Pan Seared Ahi Tuna

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

Sweet Cream Cheese Puff Pastry

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

Sorbet

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

Bread Pudding

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

French Vanilla Ice Cream

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

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.

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!

Food Photography by Art.of.Eric.James 661.322.0913

Tag: photography