Tag Archives: food photography

Jonathan & Laura’s Volt Restaurant Wedding // Frederick, MD

·December 27, 2013 ·Weddings

Jonathan & Laura are married! The event took place at Bryan Voltaggio’s restaurant, Volt, in Frederick, MD. The wedding was beautiful, modern, and chic – a photographers dream! You could tell Jonathan & Laura really thought through the details of their wedding. They hired En Masse Flowers to create these super stylish canvases with fresh flowers that hung on the walls at Volt. I’ve never seen anything quite like them. The floral arrangements were breathtaking — a work of art. Since the morning of the wedding was windy and cold, Laura & Jonathan decided to have their ceremony inside a heated tent in Volt’s courtyard. Laura had already planned the possibility of this happening and had these gorgeous red and orange amaryllis blossoms suspended on branches inside the tent — right above where they stood to exchange their vows!

The venue was more than a location. Volt’s food and staff were phenomenal. The food was as gourmet as it was picturesque. The plating and presentation was extraordinary. Jonathan’s band Detached Retina played at the reception — and Jonathan even joined the band for a few songs on the drums. We are so thrilled for Jonathan & Laura. Congratulations to you both!

Bride & Groom: Laura Staro & Jonathan Bruskin
Wedding Date: 10/26/13
Linens: DC Rental
Tent & Equipment: Grand Rental Events
Flowers: Sharon Mesa @ En Masse
Hairstylist: Jessica Wilson, Alchemy Salon
Makeup Artist: Lorna Basse
Baker: Shepherdstown Sweet Shop Bakery
Transportation: Reliable Limo
Bridal Shop: Love Couture Bridal
Coordinator: Event Accomplished
Ceremony & Reception Venue: Volt Restaurant
Invitations: Rich Little Bird
Band: Detached Retina
Photographers: Kami Swingle & Aaron Forrester

A special thanks to Aaron Forrester for shooting this wedding with me!

Anniversary Breakfast [Food Photography]

·September 26, 2011 ·Food

Okay, so I know I’ve been posting a lot of photos of food lately, but i really can’t help it. My husband has been on a serious gourmet cooking spree. As some of you know this past Sunday was our 1st anniversary. My husband clearly knows how much i love brunch since I woke up to this: hash browns with asiago cheese and roasted red peppers, eggs with aged provolone, basil, onions, chorizo, and sun dried tomatoes.

I know, you’re probably jealous. You should be.

anniversary breakfast brunch food photography gourmet gourmet cooking kami swingle kami swingle photography swingle photography --

My Husband Can Cook [Food Photography]

·September 23, 2011 ·Food

My husband made this dinner for me the other night. He convinces me every day that he’s the gourmet cook in the family. Potatoes with goat cheese and sun dried tomatoes. Chicken with shallots, fig balsamic, garlic and parmesan. YUM!

chicken fig balsamic food photography gourmet kami swingle kami swingle photography swingle photography --

Dinner Party [Food Photography]

·September 13, 2011 ·Food

This past Sunday we had a dinner party at our condo. My husband, the creative genius he is, put this meal together. Ciabatta bread, prosciutto, chorizo, black olives, roasted red peppers, sun-dried tomato tapenade, three different types of olive oil: basil, rosemary, tomato/parmesan/garlic, two balsamic vinegars: regular and fig and three types of cheeses: goat cheese, aged provolone, and parrano. I’ve got to say, there were so many different flavors going on. The meal reminded me of Estadio in DC. Best meal I’ve had in a while.

Sun-dried tomato tapenade recipe:
2 cups boiling water
1 cup sun-dried tomatoes (not packed in oil)
1/2 cup kalamata olives, pitted
several shakes crushed red pepper
2 Tablespoons dried basil
1 clove garlic, chopped
2 teaspoons extra virgin olive oil
salt and pepper to taste

Pour boiling water over tomatoes and cover for about 15 minutes, until soft. Drain, reserving 3/4 cup of the tomato water. Combine tomatoes, water, kalamata olives, crushed red pepper, basil, lemon juice, and garlic in food processor until coarsely chopped. Stir in oil. Season to taste with salt and pepper, if necessary. Sprinkle with toasted pinenuts and green olives. Spread on crostini.

Original Recipe here.