This is the photo I took Monday night. My self-portraits usually come from the fact that I haven’t taken any shots during the day so I’m left having to figure something out in the evening at home. I decided to use a high contrast black and white look for this picture, which I did in Lightroom. With the contrast crunched so much, the “Canon” logo on the front of the camera got totally blown out, so I used the local adjustment tool, painted over the logo and then reduced the contrast and increased the clarity just for the logo. This local adjustment brush is a tool I’m starting to work with a lot more in Lightroom. It’s great – but I still need to learn Photoshop… and I have a confession… I haven’t spent ANY time doing my lynda.com lessons in the last month! I have been so busy… though I think I’m avoiding it a little because I’m totally intimidated by Photoshop! I’ll get around to it though – in due time. 🙂
Meanwhile, yesterday I worked at a wine show all day with my friends Rob & Amie. They work for a wine importer called Montecastelli and needed assistance pouring their amazing Italian wines at a portfolio show. The event was held in a beautiful Latin/Asian fusion restaurant on 40th and 3rd called Zengo. We set up at nine-thirty in the morning and the show continued until five o’clock in the evening and was followed by more wine and dinner catered by the folks at The Little Owl. Here are some shots from the day:
This is an amazing Prosecco with the lightest, finest, most beautiful little bubbles. It’s a little sweet and super delicious.
I took this at the after party – the chef is cooking away in the kitchen as the dishwasher washes dishes. I liked the lighting.
Oh – and though I didn’t take any pictures of the food (doh!)… I had several tasty bites throughout the day – both at Zengo and at the after party. Here is a list of my favorites:
From The Little Owl:
- Fig with gorgonzola, almond and aged balsamic (I’m so making these for a party – simple, but a wonderful combination of flavors)
- Mini gravy meatball sliders – veal, pork and beef meatballs with pecorino (Italian sheep’s milk cheese)
And from Zengo:
- Corvina (saltwater fish from the Southeast Pacific) Ceviche: Aji Amarillo (Peruvian yellow chili pepper), red onion, cucumber, apple, tomato, and shiso (Japanese herb in the mint family)
Oh my god… I had no idea how good ceviche could be. This was the best I’ve ever had – the apples gave it a tart crunch, the fish had a great chewy (not slimy) consistency, the aji amarillo pepper gave the liquid this intense bright spiciness, which was beautiful with the tangy citrus and then the shiso was the perfect refreshing finish. Wow. This little bite totally blew my mind and entertained my taste buds to the extreme!
Now I want to try making ceviche.