Neal and Pratima’s vibrant Indian wedding and reception took place in two Georgia cities and was an absolute pleasure to shoot. We began our day at the Umiya Mataji hindu temple in Macon and then traveled to Atlanta’s Marriott Marquis for the reception. Their unique reception complete with comedian Rasika Mathur was a blast! Mathur had everyone laughing and ready to have a good time. And of course when the groom owns his own DJ company, Prime DJs, it’s hard for guests not to enjoy themselves.
Reception: Marriott Marquis
Event planner: Reve.ology Events
Decor: Mandap World
Comedian: Rasika Mathur
DJ: Prime DJs
I had the pleasure of meeting Susie and Shane a few years ago while sailing in the British Virgin Islands with mutual friends. They are both incredibly kind and warm and they know how to have a good time! They are perfect for one another. And I’m so happy to have seen their relationship flourish and grow and have the opportunity to document their wedding day.
Susie’s nieces performed for the couple.
Wedding: St. Thomas Moore Catholic Church
Reception: Georgian Terrace Hotel
Florist: JoAnn Brown
posted in Food
09.22.2011
I love when I meet someone and I feel that I’m a better person from just having been around them. Virginia Willis is one of those people. Willis is one of the most genuinely nice, warm, and charming individuals I’ve had the pleasure to meet and photograph. She’s a gem of a person as well as an amazing teacher in the kitchen. Her second cook book, Basic to Brilliant, Yall, will be available September 27th and features basic southern recipes that can be gussied up and made brilliant of course. On a recent photo shoot for an AJC feature on Willis and her new book she cooked Sweet Tea-Brined Pork Blade Steaks With “Brilliant” Grilled Onions and Sherry Vinegar, Sautéed Brussels Sprouts With Apples and Bacon, and Anne’s Cornmeal Cake With “Brilliant” Candied Lemon Zest.
If you’d like to read Wendell Brock’s article on Willis and find the recipes to the dishes she made please follow the link below.
http://www.accessatlanta.com/atlanta-restaurants-food/dressing-up-basic-southern-1180487.html
I hope you enjoy the images. I’m very much looking forward to cooking from Basic to Brilliant and can’t wait to see Virginia again.
One last thanks to The Cooks Warehouse for allowing us to cook and shoot at their Ansley Mall location!
I’ve been enjoying the pickles and preserves from one of my latest food shoots for a few weeks now. The pickled okra , cucumber sweets, pickled green tomatoes and fig preserves have accompanied biscuits, sandwiches, added a little extra punch to meals and honestly I’ve been nibbling on them pretty much all the time. A few of the images from this post accompanied Wendell Brock’s article in yesterday’s food section of the AJC. I’m super excited to share these little gems with you…. just in case you missed the paper.
If you need a tasty project for the weekend that you’ll enjoy all month long I highly recommend finding a few old jelly jars and making a trip to the farmers market to gather local veggies for pickling. You might even find what you need in your backyard or a neighbors! The link below provides recipes that Mr. Brock spent lots of time tweaking and perfecting.
http://www.accessatlanta.com/atlanta-restaurants-food/canning-for-dummies-quick-1094975.html
These pickled green tomatoes weren’t in the article but they sure were good.
I LOVE this couple and their wedding so very much… I’m not sure where to even start… I could gush over them for days! First off just look at them. Sarah and Andy are both devastatingly attractive but are also very down to earth and a delight to be around. Their smiles and joy radiated through out the day and Sarah absolutely sparkles, especially when she’s near Andy.
Everything about this wedding is absolutely beautiful, bright, and cheerful from the couple and their families to the amazing flowers and Decor by Tulip. Even Sarah’s romantic gown by Modern Trousseau and blue Kate Spade shoes make my heart sing. Little details can make weddings incredibly personal. Sarah attached a broach owned by her grandmother to her bouquet and Andy’s father officiated their wedding making their ceremony even more meaningful. In fact this was quite the family affair; the couples maid of honor and best man were their siblings. Most importantly though I was very touched by the beautiful emotion and love in Andy and Sarah’s wedding day and I feel incredibly blessed to have been there to document it.
Enjoy the images from the wedding, which took place at Magnolia Hall, and please feel free to leave a little love (comment) below.
There was such an incredible team of vendors that worked on this wedding! They are listed below.
Venue: Magnolia Hall
Caterer: Affairs to Remember
Wedding Coordinator: Courtney Surber Paz
Flowers/Decor: Tulip
Dress: Modern Trousseau purchased at Kelly’s Closet
Hair and Makeup: Raney O’Keefe
Band: The Highballs
Cake: The Frosted Pumpkin
Each time I see one of these images I feel compelled to drive to the nearest local farmers market or speed over to Miller Union and order their daily vegetable plate! Steven Satterfield, executive chef of Atlanta restaurant Miller Union, recently cooked five different veggie dishes for Bob Townsend’s article on Southern veggie plates which I was more than thrilled to shoot and sample. I’m partial to the fried okra and could snack on it all day.
If you can’t pick up a copy of todays AJC make sure you check out Townsend’s article complete with recipes at the link below. And if all else fails visit Satterfield’s restaurant and enjoy the seasonal bounty.
http://www.accessatlanta.com/atlanta-restaurants-food/tweaking-the-southern-veggie-1010855.html
I dedicate these okra close ups to Wendell Brock.
I love learning about each of my couples unique stories; how they met, when they knew the other was the one and I always love hearing about the proposal. It seems like so many of the couples I work with have met each other online but are sometimes embarrassed to tell me. Honestly it can be so hard finding a good match, someone that in the words of Mark Darcy from Bridget Jones Diary “(likes) you just as you are,” that there really should not be a stigma associated with meeting online. Falling in love with someone that loves you just as you are is a beautiful thing and not something to be taken for granted.
Dorsey and Michael just happen to be one of many of my clients that met online and I’m so happy that they did. She’s an incredibly sweet art teacher that I just knew I wanted to work with from the minute I met her. No matter how much you talk to a couple before their wedding there are always so many sweet and fun things you learn about them on their big day. I loved hearing the funny and very touching toasts at this couple’s reception. During Dorsey’s sister’s toast I especially loved learning the nickname that Dorsey gave her now husband in the early stages of online courtship…. she called him “hot Michael.”
Anyways without further ado please enjoy the images from their wedding at Cathedral of Christ the King and reception at Chastain Horse Park.
I love going to local orchards and farms to pick fruit and berries but you’ll never catch me picking peaches. My granny Brock took me to a peach orchard as a child and it seemed like we were there for hours picking one of my favorite summer fruits. At the end of our adventure my little legs and arms were itching madly from the peach fuzz and I’ve never wanted a shower so badly in my life. I guess you could say I’m a little traumatized.
While I won’t gather the fruit myself I do still love eating a good peach and always relish in making a cobbler. I recently worked with food writer Conne Ward-Cameron on a peach feature for the AJC and thought I’d share a link to her story and recipes below. The images in this post will run in tomorrows edition of the AJC.
http://www.accessatlanta.com/atlanta-restaurants-food/buy-peaches-from-farmer-1000006.html
If you can’t stand the thought of baking or cooking in this heat you’ll love Conne’s recipe for peach gazpacho. And if that’s too fancy for you be sure to visit a local farmers market and enjoy the fruit pealed and sliced, my favorite. My granny Brock always indulged me with food when I visited her home in South Georgia. I remember fondly the juice running over the rings on her fingers and the wrinkles of her hands as she peeled peaches for me.
Bacon, lettuce, and tomato sandwiches hold many fond memories for me. Growing up I spent lots of time with my grandparents in south Georgia and remember with great pleasure my grandmother frying bacon and the ripe tomatoes from their garden that were the makings for my favorite lunch. Each time I bite into a BLT I think of my grands. I’m reminded of the time spent in their garden, the mornings spent fishing and flying with my grandfather, afternoons watching my grandmother bake and make jam, and early evenings watching birds and listening to summer insects. I take great delight in the simple things in life and each time I smell bacon frying and see a perfectly ripe tomato I am reminded that I learned this from the time spent with my grandparents.
It’s amazing how food has the ability to conjure so many feelings and memories for people. I recently spoke with my grandfather who said he thinks of me each time he and my grandmother have a BLT.
Okay, so before I get too teary-eyed I’d love to introduce the images in this article which were recently shot for an AJC feature on BLTs. Loved working on this with my uncle Wendell who also enjoys bacon from time to time. The bacon laden story features a Breakfast BLT (inspired by Highland Bakery), as well as Scott Peacocks recipe for a BLT salad, and last but not least BLT Dip with Bacon Crackers. I love each of these recipes, which can be found at the link below, but I advise you not to make them all at once unless you’re up for a bacon binge and then you might as well stop by Morelli’s for Maple Bacon Brittle ice cream. Enjoy.
http://www.accessatlanta.com/atlanta-restaurants-food/variations-on-the-classic-989877.html
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