Continuing a tradition of artist collaborations – and the launch of special bottles for Los Angeles, Miami and Istanbul – Absolut has created a series of limited edition bottles for Mexico that reinforce the brand’s innovative image.
Limited edition Absolut bottles by Mexican artist Dr. Lakra
Scott Brooks, our Hong Kong-based commercial photographer, had the pleasure of making the promotional photos for Nobu Hong Kong’s upcoming wine dinner on June 21. Chef Erik Idos has created an eight-course menu showcasing Nobu’s nouveau style Japanese cuisine and the full range of Cloudy Bay wines. In attendance, to introduce each wine pairing, will be Arnaud Mirey, wine ambassador from Moet Hennessy Diageo.
For more information, check out the announcement in Hong Kong Tatler Dining where Scott’s photographs are featured.
I stumbled across some of my Kagoshima food images while browsing for food inspiration. Cool that all were used as the lede photo.
8 Lessons For Innovation And Success – via Fast Company.
A quick digest of lessons from restaurateur and chef Mario Batali, founder of Babbo, Mozza Restaurant Group and Eataly. Web page contains a video of the interview.
Tim Hortons first LEED® certified Restaurant – via Yahoo! Finance.
Restaurants have an environmental impact on their communities and investing into sustainable design is needed, commendable even, but is LEED® certification meaningful? Is this a trend that designers should watch, or a trial balloon by Tim Hortons to see whether it has any traction with customers?
Operators talk about food-truck business – via Philly.com.
A little insight into the food truck business. Wouldn’t it be great to have some innovative food trucks in Hong Kong?
The World's Most Innovative Restaurant Interiors – via Fast Company Design.
Restaurant design inspiration – a review of the book, Eat Out! Restaurant Design and Food Experiences in Fast Company Design. I love the rustic feel and illustrated meat charts at Fette Sau in Brooklyn as well as the whimsical birdcage illustrations and green wall at Village Green Marquee in Melbourne.
An Overlooked Key To Innovation: The Right Sacrifices – via Fast Company Design.
An in-depth review of how Michelin 2-star restaurant, Noma’s devotion to the total customer experience prevents it from achieving the coveted third Michelin Star.
Poached Salmon deconstructed
While the lighting in this image is very simple – a gridded softbox on the left, to pick up the texture of the salmon and celeriac, and a white reflector on the right – the chef’s presentation turned this into one of my favorite photos.
To add some variety to a restaurant promotion shoot, I asked the chef to plate one of his dishes directly onto the table. He suggested a piece of slate that he had on hand and WOWED me with this presentation. Then, while I was shooting, he spritzed the dish with an atomizer to give it a clean, fresh feel.
It was awfully hard to keep myself from sampling…