Lamb & Desert Wind Wine

Walnut Crusted Lamb Chops with a Cherry Merlot Marmalade

A couple of weekends ago Casey and I took a trip over to the Dessert Wind Winery in Prosser, Washington. We had a great time over there, we stayed one night in one of their hotel rooms, sampled wine and ate some great food. The dinner we had was a Chef’s Tasting meal presented by their Sous-Chef Ken. For appetizer, Ken prepared a Lamb Lollipop with a Cherry-Merlot marmalade. It was so amazing Casey had to give it a try this past weekend. As you can see in the picture above, Casey did a pretty great job. The lamb was crusted with panko breads crumbs and pecans. Ken served for dinner a jalapeno-bacon wrapped beef medallion with a polenta cake that blew my mind and a blue cheese fondue sauce (seen below in the Instagram image). We finished the dinner with a dissected Tiramisu Martini which Ken helped us build ourselves. The whole experience was awesome and just made me want to photograph more food! Big thanks to Ken for an awesome night! If you ever get a chance to have a tasting dinner and interact with the chef as they prepare the food it’s a really great way to eat and appreciate the art involved in the food.

About the image above:
I typically don’t photograph my food from the top position at 90 degrees but after checking out some of the photos and tutorials from www.WeEatTogether.com (great source for inspiration!) I thought I would try experimenting a bit more with it. I love the layouts and patterns they are able to pull out from this perspective and thought the very distinct shape of the lamb chops would make a great test subject. I shot this image right after Casey pulled the lamb from the oven. The setup was pretty simple, I had one flash in a medium apollo softbox setup back and to the side. I also had the table up against the wall which acted as a reflector for some fill light coming from the right side of the image. I shot this with my 5D Mk II and 50mm f1.8 lens tethered directly to Aperture on my Macbook Air. Bonus tip** Tethering to a computer is a great way to experiment with the layout. Being able to see the image come together big on the screen gives you a much better idea how the elements are working together and lets you fine tune the focus and sharpness of the image with greater precision. I’m happy with the results and look forward to shooting more food like this in the future.

A few other images from our trip to the Desert Wind Winery:

The dissected tiramisu I made

Chef Ken teaching us how to make the tiramisu

Chef Ken teaching us how to make the dissected tiramisu martini

The barrels in the aging in the wine making facilities

The barrels in the aging in the wine making facilities

The fire in our wonderful and cozy room

The fire in our wonderful and cozy room

The Goreous View from the balcony of our room onto the patio at sunset

The Goreous View from the balcony of our room onto the patio at sunset

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