How do I photograph a pie? hmmm. good question...

I'm studying how to shoot pies; slices, whole pies, the richness of the crumb crust, the creaminess of the whip topping, the juicy fruit- heck, simple things too, like the overall angle on the slice. I want to show the top of the pie but also, the inside.  The center is the "meat" ok- i should probably say "fruit" of the pie and it just has to look appealing and irresistible.  What should I put the pie on? Plates can be very reflective and I'd rather not see be distracted by that.  Maybe a doily would cut the reflections down. Burlap was suggested as a possible surface, and i just love how it disappears at the top of the frame on a well lit white table.  So, then i thought about napkins.  Could a napkin be a surface?  And I love the lightness, but what could work about a rich dark wood surface? 

I love pies.  They are so all american!  To me they say "HOME" and warm and comfort.  I love that they are made with real fruit-  grown here, in our warm sunshine and cool lake breezes.

They feel like richness to me and nourishment and comfort and mom all rolled into one!

I hadn't really considered all of the variations possible- and now that i've taken it on, well, i do see that there are lots of possibilities for pie. 



Do you have any suggestions for me? I'd love to hear what you think?

Restaurant Week in Traverse City; The Boathouse

Every winter in Northern Michigan, when the snow is falling, the chill is in the air and it seems all too easy to hole up in your warm home, along comes a fabulous dining event called : Restaurant Week in Traverse City.  During Restaurant Week, diners have the opportunity to try out new dining establishments for a set price of $25.00 for a three course dinner.  Want to go to the Boathouse Restaurant, but find it a bit pricey?  Go during restaurant week. That's what I did... here's a few pictures from this fabulous establishement on the Mission Penninsula.