Recently we we assigned ourselves a project in order to explore shooting food a little differently than in my normal approach – off the tripod and in a darker palette. Through Kristen Saladow of Chefs Table, we teamed up with Chef Aaron Barnett of Restaurant St Jack. We set aside a couple of afternoons to get creative with Aaron. We’d brainstorm ideas and then he would create dishes for us to explore. Aaron was a great partner for our experiment. And his dishes were a perfect fit for this project since he’s interested in historically-based and somewhat offbeat French recipes, such as the squab dish we shot where the birds are presented with their heads and feet.