A Food Shoot for Savoy Sorbet

When the new owner of Savoy Sorbet, Angela, came to us in need of photographs of their delicious sorbets, Hoyoung and I were very excited. Doing a styled food shoot in the studio was exactly the type of opportunity we were looking for in food photography. This project made use of both our talents in the photography studio: Hoyoung’s knowledge of studio lighting and my simple design aesthetic.

Chamomile Orange

Chamomile Orange

This past year, Hoyoung and I have intentionally sought out projects that would allow us to collaborate. We work together on projects all of the time, but usually that means Hoyoung is responsible for the photography and I am responsible for the design. Photography-wise, I never felt like Hoyoung and I stood on equal ground because he is an experienced photographer and I am usually the photographer’s assistant, responsible for small details like making sure hair isn’t out of place and that ties are on straight.

Our first photography job that allowed us to truly collaborate was the food shoot at SPORK. I styled each shot while Hoyoung photographed. After that shoot, we knew we both really enjoyed food photography because it would allow us to work together collaboratively. But also, to be real, we both love food!

The concept for this photoshoot was all about showcasing the organic and all-natural ingredients that go into making the sorbets. Each shot had to be simple and clean but also fun and interesting. I used a flat bristled brush to play around with cane sugar, himalayan sea salt, cinnamon, lavender and chamomile tea leaves, chocolate shavings, and more. It was so much fun.

Savoy Sobert-122.jpg
Savoy Sobert-123.jpg
Savoy Sobert-125.jpg
Cinnamon Apple Brandy

Cinnamon Apple Brandy

One of the biggest hurdles we ran into was how quickly the sorbets melted. Even though sorbets do not melt as quickly as ice cream under the studio lights, we still had limited time. With the first sorbet we shot, I made the mistake of dishing out the sorbet first and then setting up the shot with the ingredients. You can see the sorbet melting little by little as set up progress.

Savoy Sobert-094.jpg
Savoy Sobert-096.jpg
Savoy Sobert-098.jpg
Savoy Sobert-103.jpg
Chocolate Fix

Chocolate Fix

We had to make sure everything was set in place before we scooped out the sorbets into our crystal dishes. Shooting with tight time restrictions, we learned that there is no such thing as being over-prepared.

Savoy Sobert-296.jpg
Ginger Lemongrass

Ginger Lemongrass

We used two different backdrops, a white and a teal blue seamless paper, to create multiple shots with the same flavors. I love the contrast between the two: the white backdrop is light and airy and the teal blue is bold and fresh.

Triple Lemon

Triple Lemon

It was a delight to work with Angela and her team. My favorite flavor was the Chocolate Fix, which has coconut, cacao and himalayan sea salt. Hoyoung’s favorite was the Triple Lemon, which has lemon, lemongrass, and lemon thyme.

Visit their landing page, which we designed, to see more of our shots from that day, and look for their sorbets at your local Central Market. Also, look for their new website in mid-December that we are designing and have photographed!


Camera: Fujifilm X-T1
Lens: Fujifilm 56mm f/1.2 & 35mm f/1.2
Lights: Window Light (modified with 2 x white foam boards and 2 x black foam boards)
Background: Impact 5-in-1 Oval Reflector (42x72”) & Blue Seamless Paper


Abi-Haus | Abilene, Tx

Food is one of the biggest highlights of our trip to Marfa. The delicious food and amazing hospitality made Abi-Haus the most memorable of all.

When we first started planning our trip to Marfa, someone happened to mention that we would be passing through Abilene.  As soon as I heard “Abilene,” I knew we had to stop by Abi-Haus. I knew nothing about the restaurant except that Dana Tanamachi and Ryan Feerer’s chalk art adorned their walls. I just wanted to go see it!

We got to Abi-Haus around 5:50, not knowing they were not open til 6. I’m glad we got there a bit early, though, because we were really able to enjoy the exterior space of the restaurant.


There was already a small crowd by the time we got there but we were lucky enough to be the first ones to walk in. The interior is visually inspiring and so unique to this space. The chalk art is just as impeccable and as beautiful as I imagined it would be real life. What talents! 


Literally studying the menu, it was difficult to choose because everything looks so delicious!

We settled on a Cheap n’ Cheesy, a side of Mac & Cheese, and a Farmer’s Plate.

While we were waiting for our food, we quickly spotted Jimbo, who was clearly the owner of the joint. We had never met him before and he was running around the restaurant, just as busy as the servers and bartenders, but we could just tell that this is his place, his house, and all the patrons are guests in his home. He came over and chatted with us for a bit - he is such a genuine guy who is so passionate about what he is doing, serving the Abilene community great dishes! 

... and I'm on my phone looking through my snapshots of the restaurant!

As our plates were delivered to the table as prepared, we knew it was going to be a great dinner.

Let me tell you, the Cheap n’ Cheesy is definitely cheap at $5 but the quality is top-dollar! The beef burger patty is cooked to perfection, with the slightest bit of pink in the middle, the cheddar cheese is slightly tangy and gooey, and I’ve never tasted such a deliciously toasted bun! The frites were fried perfectly and the pickles just as yummy, too. The burger also came with a side of their house made ketchup, which was so good and unlike anything I'd ever tasted!

The Farmer’s Plate, I could have licked the plate clean if it wasn’t inappropriate to do so in public! The dish was filled with buttered and toasted sourdough, 3 kinds of cheeses (goat cheese, bleu cheese, and brie) with assorted fruit. The best part was the honey hiding underneath all of the bread in the center. The combination of the tangy and creamy cheeses, the tartness of the fruit, and the sweetness of the honey was heavenly!

The Mac & Cheese was also so good! Jimbo came over and asked us, “Do you guys like spicy?” After we chimed, “yes,” he brought us some of their house made buffalo wing sauce.  He said that their Mac & Cheese with the sauce was his favorite 2am snack after a night of working the restaurant. It was indeed delicious! and I will indeed crave it at 2am!

I apologize that we don’t have a photo of the Mac & Cheese, but now you have another 1 out of millions of other reasons to come see it and taste all that Abi-Haus has to offer for yourself!

Learn more about Abi-Haus here.

All photos were taken with a Fuji x100s camera.