Food and Photography, Gino’s Way

Recently, I returned to Oceanique, at 505 Main Street in Evanston, Illinois. With this recent visit being my fourth one since February, that says a lot. So, I will not give another review since I gave a raving review already. What I will do in this post is focus on an aspect of photographing food I have encountered in very difficult settings consisting of extremely low lighting and I will show you a few “before” and “after” shots I captured during my latest dining experience for reference.

I shot the photos in a setting with dark and conflicting lighting. There was a flicker in the lights, undetectable with the naked eye, but noticeable when looking at compositions through the viewfinder of the camera. Adding to the lighting were brown walls and white tablecloths that created an orange tint to the photos. Once you click on the photos and see them enlarged, you will notice how the lighting warmed the photos and overpowered the colours in some of the menu items. Using the “before” photo of Escargot, Salad, Duck Confit for reference, pay attention to the base of the wine glass in the upper left-hand corner of the photo. Put a footnote there, for I will mention that photo again later.

 

Lobster Salad

Lobster Salad

Scallop Under Kimchi

Scallop Under Kimchi

Escargot, Salad, Duck Confit

Escargot, Salad, Duck Confit

Chocolate Sunrise Cake

Chocolate Sunrise Cake

Before explaining how I transformed the shots of my recent dining excursion to “after” compositions, here are some logistics. I have four digital cameras that I use interchangeably when capturing impressions of food for blogging. There are the Nikon D90, Canon Rebel XS, Canon Rebel XT, and a Nikon 1 J1. The Nikon 1 J1 has become my constant companion. It is compact enough that I can manage it and have room on the table when I’m not using it. I can switch lenses on it much like I do with my prosumer cameras. Always cognizant of the restaurants’ staff and other diners, I never use flash on my cameras. I photograph with the cameras in manual mode so that I can allow in enough light and not have bursts of light distracting anyone. If lighting is too dim and I think there could be the possibility for blurred photos, I use a small tripod and a remote to the camera. Depending on how much food I order or how long I am at a restaurant, the zealot in me will photograph hundreds of photos from various angles before the server places the bill on the table.

As  you can see from the above gallery, I do post production on the photos. Referencing the photo of Escargot, Salad, Duck Confit, note that the glass that was originally in the upper left-hand corner of the photo is not in the final composition. I cropped the photo to remove the glass and made a minor perspective correction so that viewers zoom in on the food only. I applied white balance correction to remove the orange colouring cast the in the “before” shots. Doing this makes the natural colours of the food pop without any need for colour enhancements. My tools of choice for post production editing are Adobe Lightroom, Adobe Photoshop Elements, and Coral Paint Shop Pro. Unlike graphics artists who turn actors and actresses into alabaster dolls, I avoid manipulating food photos to the point of practically recreating a mockery of the original composition. Yes, I correct colour casts, remove artifacts, and crop to fill the frame. Still, I prefer not to detract from the original composition unnecessarily.

Not everyone who photographs food will be as overzealous with their photography as I am. In many cases, untouched photos do a better job of putting viewers at the table. I have often thought of my photos as looking staged. I look at past photos I captured years ago when I started blogging. They were some cool shots that came to life thanks to my point-and-shoot Konika-Minolta. My hobby is an addiction and there is no way that I want to let you see my passion in an unappetizing way. Wait, was that a bad pun? If only I could edit it the way that I do my photographs.

Degustation Japanese Style

Roka Akor

SakeDuring the week of 3 February 2013 through 10 February 2013, many restaurants were participating in Chicago Restaurant Week. I had received an email about some of the restaurants and their menus, several that piqueing my interest. One restaurant that stood out on the list was Roka Akor, at 456 N Clark Street.  The River North section of Chicago is already filled with notable high-end restaurants that have reasonable prices for those who appreciate good food and who also do not want to worry that the final bill will leave them gasping in shock. Having gone to Bombay Spice Grill immediately next door, I had made a mental note to visit Roka Akor to see if the menu had items that would be a good fit for Chicago Alphabet Soup. Looking at the menu display outside the restaurant is one thing. Sitting still and looking at the menu online is another and it was reviewing what Roka Akor had for the appetite that made my decision to go for a seating that more easy. One thing that stood out more was the Robatayaki style cooking that the restaurant employs. I had experienced Robatayaki style cooking in Japan, but not in America.  I made a reservation so that I could arrive early for dinner, well before the serious dinner crowd started to file in. I had plans to do some serious photography and while making the reservation, I was clear about that so that I could get a seat where I would not be in the way of the staff or other dining patrons. Plenty of seating and romantic ambience, I was ready for my food adventure. Much to my surprise, I got a seat right in front of the Robatayaki bar and sashimi bar. Yes, I was ready for action.

Seared ScallopIn keeping with indulging degustations in my dining excursions, I scanned the menu and when the server came by to ask if I was ready, I gave my response. I had been waffling between going with the Restaurant Week menu, picking random items from the different sections of the menu, or letting the server have carte blanche with the selection. The menu for Restaurant Week had items on it that I have eaten countless times, so that option was thrown out. Picking items from the menu at random was another idea that I took a pass on because I would have selected comfort items. So, it was putting the selection into the capable hands of the server that I went for. An indication that I was in good hands was the glass of sake that he had recommended, and I am kicking myself for not remembering it. I remember my server’s name and his face, though, which means I can always go back and request that very sake. But, it was a sake that was smooth going down and with a hint of a floral note.  Now, I will be the first to admit that I have not come close to achieving wine, spirits, or sake snobbery. However, I could find myself navigating a room with a glass of the sake that I had and pretending to be higher above my station than I am already. I thank my server for opening my repertoire more.

SashimiFirst to the table was a grilled diver scallop. This was not just the usual morsel that comes with some seafood dishes. Seasoned with lemon sweet soy, crushed wasabi pea, yuso mayonnaise, and purple shiso crust, my fork sank through it without any effort and I smiled a wide smile as my teeth sank through each bite. Of course, the scallop was more of a starter than anything else, the initial presentation had me wondering if I was going to be in store for aesthetically pleasing dishes to the visual senses while compromising flavour. Oh was I wrong. Not only was the scallop anything but tough but you could taste the flavours, none competing with the other. The sushi chef had mentioned that this particular dish was one of his favourites and it was really nice to know because there was thought put into presenting something for me that the chef actually preferred. I doubt that it was because he had prepared it that he viewed the dish highly. It was just delicious. The same was to be said for the butterfish and tuna tataki that the sashimi chef had prepared. Yet again, there was a small dish of what looked more artistic than culinary. There was no rush, so I took small bites and enjoyed each with the accompanying sake. By the time I had completed two of the pieces, I had acknowledged that Roka Akor was not just a restaurant of visually stunning dishes but it was a fine dining establishment with a sushi chef, sashimi chef, and cooking staff that give attention to making sure each taste a dining customer has guarantees a return visit. In the same fashion that the sushi chef had explained the dish, since I was sitting at the counter, the sashimi chef did the same. And, thus, began conversation about Roka Akor in Scottsdale, Arizona, and in London, United Kingdom. And there was dialogue such that the chefs inquired of how I had become interested in blogging ethnic restaurants. It was not just me taking photos and scribbling dishes, but there was suddenly a feeling that I had gone to friends’ homes and told to make myself comfortable.

Sashimi Platter

The next dish was one I saw being prepared that I thought was going to another dining patron. There was no tossing items on the plate or rearranging anything haphazardly. There was an attention to detail and a display of care that had I caught on videotape, you would be able to see a bit of love going into the preparation. I had to ask if I could photograph the process, only to find out that the platter was for me. For a noticeable moment, I was rather speechless.  Here was a dish that you see in magazines and on television shows, a product after styling and polishing. I was watching magic. I was anticipating bliss. When all was done, a sashimi platter on ice was placed before me and all eyes were on me as my server explained what the treat entailed. Bluefin tuna, stripe jack, amber jack, oyster with ponzu sauce and fresh lime, shrimp, head of shrimp, salmon with truffle butter, super white tuna, yellowtail, red snapper, and Japanese seaweed salad with ponzu sauce. It is rhetorical to mention that the only thing I could mouth was, “Wow!” At my age of 44, I have been to restaurants on the high-end that have presented dishes that were fitting for pedestals while fitting for throwing against the wall. Restaurants that were all the rage, touted as bigger than life, and Roka Akor places a sashimi platter in front of me that deserves more high praise than I can type. Every morsel of seafood on the platter was fresh, obvious from the lack of fishy smell and absent of any questionable taste. And still, the sake that I polished off with the platter was an ideal pairing.

Seafood PlatterMore conversation was had while the next course was being prepared. The idea was to give me an idea of all the offerings that Roka Akor has without having me sample every item that there was on the menu. Since the sashimi chef had wowed me with the cold platter of delectable sashimi, the sushi chef was composing a platter of cooked seafood. And again, I was blown away with a selection of the absolute best, freshest seafood. Grilled Pacific lobster, Alaskan king crab, roasted Fanny Bay oyster, and tempura huma huma were all I needed to state with clarity that I had been to heaven. I shall start by saying that the texture of oysters never curried favour with me. However, the grilling of the oyster yielded the texture found in mussels. The seasoning of the oyster painted another smile on my face that stretched with each bite of the flavourful lobster, crab, and huma huma. Another thing to note is that while the plate looked substantial, I was not stuffed to capacity after I had completed the dish, licked my fingers, and raised my arms in the air as though I had defeated an aggressive boxer. I have enjoyed seafood this flavourful and fresh on the West Coast, East Coast, and along coastal countries abroad. As far inland as Chicago is, the seafood much be imported fresh, daily in order for the dishes to be so exquisite while remaining void of muddy flavouring. And my taste buds were appreciative of the seasoning to the seafood not being overpowering or overcompensation in any manner. The mark of an outstanding chef is knowing the right balance or ratio to make a dish pop. I will be the first to say that no one can argue that the chefs at Roka Akor do anything less than produce the best dishes for the palate.

Dessert Platter
By the time I had finished the cooked seafood platter, I requested some time before the dessert came. In Asian dining, desserts are not heavy, so I had a bit of confidence that I would be able to handle whatever was in store. I had completed a second glass of sake and my server brought a Riesling that was almost sweet enough to be a dessert wine. When the dessert had finally arrive, I understood why there was a tempering of the wine that was accompanying the work of art that I stared at in amazement. There was a medley of fresh fruit: watermelon, honey-dew melon, raspberries, blackberries, oranges, pineapple, and pomegranate. Included was a scoop of raspberry sorbet that I swear had been made fresh in the back with crushed raspberries. I have not had any sorbet from the market with such flavour that pops. And if all of that was not enough to make the most cantankerous food critic stand up and dance, there was a ginger crème brûlée topped with a few kernels from a pomegranate that puts crème brûlées at other restaurants to shame. This I am not making up for effect. After you have had crème brûlée regular style, tasting a hint of ginger in it somehow makes everything okay in the land. Ginger, like cilantro, goes great with many dishes. And as to the dessert at Roka Akor, I now find it hard to debate anyone about fruit not being the perfect wrap-up for a meal.

Preparing Sashimi Platter

Having recently entertained a degustation where I had given the server free rein to come up with the courses for me and having enjoyed the whole experience more than I could say, I was impressed even more with the culinary options I had at Roka Akor. The server said that they all are basically experts in the restaurant’s menu. Yet and still, recommending dishes for someone who is a stranger and every recommendation coming out a success means that something else is working right. The next time a list of top restaurants gets published, Roka Akor should be on that list.

Roka Akor on Urbanspoon