Studio shots for knockout/catalog/e-commerce

While this seems like the easiest kind of wine bottle photography, it’s actually the more challenging. Wineries invest a huge amount of money in the design of their labels and the look of their bottles, so this simple shot needs to make the best of both. In additional to flattering the bottle and label, we’re building good-looking highlights and reflections in the glass.

Styled Studio Shots

When wineries want to express a bit more about their brand, they’ll ask for a styled shot. In our studio or on location, we’ll choose surfaces, props and lighting that telegraph aspects about the wine or the brand. A big, dramatic red might call for sexy lighting and and rich surfaces while a crisp white might call for a sunnier approach. A styled bottle shot boils down to a compelling still life about that particular wine.

Location Photography

Bottle shots done on location are a great opportunity to evoke the textures and atmosphere of the tasting room experience. Working with surfaces and props on hand, the primary goal is to make the bottle look great while incorporating some of the environment. That might be a rustic barrel or a shiny tasting surface. Location wine bottle photography is often the most fun and efficient way to create a family of wine bottle images.

If you’re like more information or a quote for wine bottle photography, drop me a line here.

I’ve got three portfolios on my main website, and one of them is called “Dark”. It’s funny, that’s where many of my favorite images live. Sure I’ve got my sunny side, but often it’s the gritty, moody work that resonates with me. I think of few of these might migrate the the “Dark” section.

And, of course I ate the sandwich. Silky and spicy and very good.

shot for Southern Peanut Growers in my studio, art directed by Amy Wood of Harvest PR and styled by Ellen Jackson

An opportunity came up to visit Gene Thiel out in Joseph Oregon with Chef and food savant Robert Reynolds. We planned to go foraging for Porcini mushrooms in the Wallowa mountains. Gene’s crops of root vegetables were far too young to harvest, so instead this time of year Gene & Patrick had been foraging in order to have products to sell at farmers’ markets.

Gene Thiel is an incredible man and an unbelievable farmer . His level of understanding about plants, the Earth & environment is one that is unmatched by most mortals. Whenever I get a chance to spend time with Gene and his son Patrick I come away with a greater understanding of the symbiosis of the natural world that most of us take for granted.  Plus, he’s a passionate  story teller which makes him all the more interesting to spend time with.

I love trips like this because I get to take my motorbike. The best part of riding is carving up little known roads and the feeling of exploration that comes with it.  That, and having 1200cc of thundering power beneath you. So with the help of Google Maps (which most biker riders are obsessed with) I looked for the most curvy, scenic roads that weren’t gravel or covered by snow.  Want to see my route?

Read Robert’s beautifully written piece about the trip here on his blog

Here’s the information from the event host:

Sunday, October 30, 2011 02:00 PM
Pastaworks, Portland, OR
Ashley Gartland’s Dishing Up Oregon (Storey) is a delectable collection of 145 recipes that celebrate the rich diversity of Oregon’s cuisine. With its astonishing variety of vegetables, fruits, berries, milk, cheese, seafood, meats, wild game, wine, beer, and more, Oregon’s food scene is one of the best in the world. The book also profiles the people behind the state’s most popular food sources and destinations and suggests itineraries for food lovers traveling the state. Cosponsored by Edible Portland. Please note: This free events takes place at Pastaworks on Hawthorne, 3735 SE Hawthorne Blvd.

Last Fall was a whirlwind of travel and shooting. More than 70 outings to a gazillion locations over 6 months lead to a whole bunch of satisfying images and at least 300 photos delivered the publisher.

I’m proud to say that Dishing Up Oregon: 145 Recipes that Celebrate Farm-to-Table Flavors is finally out in print. The Author, Ashley Gartland has assembled a collection of recipes and profiles that shines a light on the best of Oregon’s bounty.

The project was incredibly rewarding–each farmer, chef, purveyor, or rancher had an interesting story to tell–creating some memorable photo opportunities for me. And more, it was an honor to collaborate with some of Oregon’s best Chefs to represent their recipes in a beautiful photograph.

Some of the highlights were the friendly goats at Juniper Grove, and the morning light on the Umpqua River near the Steamboat Inn. And driving like a madmad through Southern Oregon’s Applegate valley to beat the setting sun was a trip I’d like to do again, albeit at a slower pace.

Here’s the book’s description from Storey Publishing:

Dishing Up Oregon:145 Recipes That Celebrate Farm-to-Table Flavors
Ashley Gartland
This collection of 150 recipes, many of them contributed by Oregon’s own chefs, innkeepers, farmers, and other food producers, celebrates the delicious diversity of Oregon’s cuisine. You’ll find mouthwatering dishes for every meal and every course, from Chanterelle Rillettes and Asparagus Vichyssoise to Grilled Oregonzola Figs, Cuvee’s Coveted Crab Juniper, Flank Steak with Sorrel Salsa Verde, Duck Confit and Butternut Squash Risotto, Blackberry Bread Pudding, and Rustic Pear Galette. Beautiful photography of farms, inns, vineyards, and more brings Oregon’s food and drink scene to vibrant life.

Check out some of my favorite spreads in the book.