I’ve pretty much decided that I like anything and everything about food. I enjoy reading about food. I enjoy cooking and backing. I enjoy photographing food. I enjoy the tools used for preparing food. And, I enjoy being critical about food … as well as the things related to food.

Last week on an editorial food photography assignment I took a break and actually ate where I was shooting. Rotier’s in Nashville, TN. If you ask anyone who has been in Nashville for more than a year or so they’ll tell you that Rotier’s in the place for an excellent burger. It’s full of history and charm. It’s a Nashville icon.

So, what were the results from my visit to Rotier’s? The food photography turned out very nice. I was pleased, particularly given the lighting conditions I was having to work with. Secondly, the service was great. Everyone there was very friendly … what you’d expect from any Nashville establishment. Thirdly, the hamburger I ordered (not the one we photographed – it was cold and dead by the time we finished shooting) was excellent.

There you have it. Another entry into the critical archives of Mr. Critical.

Kyle Dreier (I am Mr. Critical)

(In the spirit of full disclosure, I admit that my review/opinion herein may contain some bias. You see, I had the opportunity to spend a long day with some of the Red Pony staff while doing an extensive food photography session. My experience that day revealed that they are a great team, working together, committed to exceptional fare and service. But enough about that, let’s talk about last night.)

Last night, the day before Valentine’s Day mind you, Amy and I had the pleasure of a 6:00 seating at Red Pony Restaurant on Main Street in Franklin, Tennessee. I don’t know about you, but for us, when we’ve got someone to watch the kids all night we’re going to go someplace special … and we’ve been pining to go to Red Pony for as long as we’ve know about it.

If you’ve ever had the leisure of walking up and down Main Street Franklin then you know it’s filled with charm, history and a moderate dose of cuteness. Red Pony adds an element of eclecticness to the mix. The feel at Red Pony is progressive, artsy and even a little metro hep urbanism – I’ll leave the interpretation of that to your own imagination.

When our waiter asked if we’d eaten there before you could see from from his expression that we were up for a great experience. Unannounced he brought a little something to the table that we’d likely never know how to order … Gnocchi (“no-key”, I think). These little dumpling-like mini-balls were set in a cream sauce and were just waiting for our approval. They got it. These were really a fun little treat. Normally these are made from potato but these were light – made from a pastry base. What a great little surprise for us.

So, what to order? Earl, our attentive waiter, informed us of a beef spring roll which was not on the menu. I’m always up for something “not on the menu”, especially food with any Asian influence. To me “not on the menu” means the chef (Chef Jason in this case) had a whim and intentionally made this an offering for this special evening. Chef Jason has an impressive pedigree (I know this because I “googled” him) so I’m up for any fare he dreams up. So how was this beef spring roll? It was yummy. Even though I’m not usually a spring roll fan, I enjoyed the freshness, the flavor, the texture and it helped set the stage for what would be the main performance … Flounder.

Well, Flounder for me that is. Amy was much more adventurous and went for the Seafood Paella. More on the Paella in a minute. The Flounder was spectacular. I can’t find a single thing to criticize … and that’s what I do being Mr. Critical and all. It was flaky but not dry. It was light but not bland. It was topped with tender crab meat … who can resist that! There was a creamy sauce of some kind but just a little. Not enough to mask any of the other flavors. This was all on a bed of fresh shavings of squash and zucchini. The last bite was just as splendid as the first. Throughout the entree I would get a little hit of fresh black pepper every now and then. This is definitely up for a repeat performance. Oh, and I didn’t even mention the assumed … the presentation was very nice.

Amy and her Paella … this I have to convey second hand. While I’m a fan of the ingredients in Paella – rice, shrimp, muscles, etc – I didn’t try any of hers – I was too busy enjoying my Flounder. Paella to me looks like a seafood version of “goulash” … basically dump a bunch of good stuff together to make it more good. She said it had a bit of a kick, which is probably expected since it has some Spanish origins. All in all, Amy didn’t show any signs of remorse with her choice. She stopped just shy of licking the bowl clean. If you know my wife you know that would be a funny sight. Did I mention that Amy also had a nice spinach salad? I guess she had been saving up her appetite for the evening. She said the salad was very good as well. Nothing too fancy, just fresh, good and … well, good.

So, with all this fine food now represented by empty plates, what would we be considering for dessert? This is an easy choice for me. Actually, I came predisposed to their creme brulee. You see, on the day of our photo shoot I managed to clean off a spoon that contained some creme brulee and then learned it was worthy of my taste buds. It’s smooth, it doesn’t leave a pasty, sticky film on the roof of your mouth and it even has some fresh vanilla bean seeds in the base. You know, the tiny little black specs. It had the right amount of caramelized sugar to break through. Tap, tap, tap … break. It had the right smoothness. It had the right flavor. However … and this is the only “however” from our evening at Red Pony … Amy and I both concur that creme brulee should be served either warm or at room temperature. We have a very high bar set for creme brulee. In fact, all creme brulees are measured against the Raspberry Creme Brulee we experienced at The Mansion on Turtle Creek in Dallas, Texas. I believe Chef Dean Fearing was the Executive Chef at the time. The Red Pony creme brulee is just a bit shy of the Holy Grail of Creme Brulees.

You’d think we’d be done by now, but as a nice way to cleanse our palette Earl brought us a couple slices of Asian pear with thin slices of Parmesan cheese. What a neat flavor combination. A couple bites and that topped off our wonderful evening. Thanks to Red Pony, Chef Jason and his entire staff for a very nice evening for me and my hard working wife and mother of three boys.

– Kyle Dreier
Mr. Critical

note: I am a Nashville based Food Photographer. If you want to see some of the food photography from our shoot at Red Pony then go here: www.dreier.com

If I had my choice, I’d likely spend my days in and around food. I enjoy creating food and working on its presentation but I also enjoy shooting food.

As a food photographer I get the pleasure of watching, and learning, as others prepare these works of art. The better they are, the easier my job.

I recently shot for Red Pony Restaurant in downtown Franklin, TN. Here is a select shot from that photo shoot.

I look forward to working with additional chefs in and around Nashville, TN to do more food photography assignments.

- Kyle

If you know me then you know I have an appetite for food and image. I’m fortunate that I can combine the two passions in my food photography. This week I spent a day with two assistants, a chef and two restaurants shooting various dishes none stop.

The great thing about being a Nashville food photographer is I get to work with a wide range of clients who create a wide range of eclectic fare. That’s a long way of saying I like variety.

Monday was a day with SOL Restaurant and Red Pony Restaurant in downtown Franklin, TN. These two sister establishments are lead by chef Jason and his very talented chefs and crew.

I’m looking forward to even more days of shooting with them but in the meantime, I’m going to take Amy on a date to go, sit, eat and enjoy.

Here’s one food shot from our day. You can see food photography at Kyle Dreier Photography.

Enjoy,
Kyle Dreier

I’ve noticed on a few specific products where shrinkage is intentional. Have you noticed it? Ice cream … I’m seeing what used to be a 1/2 gallon is now often 1/3 gallon.

I was surprised the other day when I went for my long time favorite … Nabisco Graham Crackers … suddenly I’m seeing that they fit all to well into a glass of milk. Upon further inspection indeed they have reduced the size dramatically. The box appears to be the same as there is a great deal of movement of the contents.

I feel deceived, cheated and disappointed. The disappointed part is that I won’t really get the opportunity to teach my boys the art of breaking graham crackers on the perf so optimal milk dunking can be performed.

What next? I bet a gallon of milk will not be a gallon of milk.

I’m sick, tired and just pretty much peeved at the idea that the government is going to ’save’ our economy.

Our economic system was setup with checks and balances (supply/demand) to work out any issues relative to the buying and selling of goods and the sustainability of companies. Get out of the way!

What the Washington DC politicians are trying to sell us as a “stimulus” package is nothing more than a SPENDING package. Stop it!

I’m fed up. I run three small businesses. I have to operate within my means. I have to provide services which are of value. I have to navigate change. I have to watch my bottom lines. I’m not alone. I don’t think I’m going out on a limb to say that small business is what keeps the economy going.

What if the government were to make the tough decisions we have to make with our personal budgets and with our small businesses. Cut spending. Do without. Let people go. Adapt. Instead, it feels like our government is going the direction a selfish adolescent would go with an attitude of entitlement and lack of fiscal responsibility.

I’m SICK OF IT!

I’m writing my senators Lamar Alexander and Bob Corker to tell them to simply vote against ANY that increases spending. Just stop it. Stop spending. Stop trying to distribute money. Stop. Stop. Stop!

There are a lot of “good” programs that should lose funding. It’s a time of tough decisions. I believe the great and worthy programs would survive through other means if forced to. Yes, I may be naive but I’d rather test it than head down the road we’re headed … broke at a country!

Get out of my pocket. Get out of the way. Let the strength of our economic system cycle through this downturn and watch as people adjust, businesses adjust and see that less government is better.

- Kyle Dreier
always Mr. Critical

I’m a tightwad. Let’s just start there. That being said, it’s difficult for me to enjoy overpriced entertainment. I admit, this attitude filters down and ends up effecting (affecting?) my entire family. It’s for this reason that yesterday marked the first time in 2008 that we went to a movie as a family. The last time we went was December of 2007.

Yesterday’s outing was filled with expectations. Taking a family of 5 to the movies is expensive. So, we combat that by going at the matinée time. It still costs us $32. Ouch. You don’t even have to ask if we bought popcorn or drinks.

My highest expectation is that by picking a G Rated movie it might be appropriate for my 3, 4 and 6 year old. I sat there through 20 minutes (no exaggeration) of previews in a state of miff and anger. Not only was the decibel level uncalled for but the imagery and content were NOT age appropriate for a G movie audience.

As for the movie itself, The Tale of Despereaux was mediocre at best in my opinion. Sure, the animation was fun and the story premise was OK, but it didn’t find it terribly entertaining. Granted, I did just spend more than I think is reasonable for admission and did sit through 20 minutes of inappropriate trailers.

Maybe next year I’ll just hand over $32 to my boys and let them go buy sacks for of candy.

- Kyle Dreier

Yesterday, by way of a Google search for “Dreier”, I learned that the Dreier name is now Mudd.

What looks to be a scandal of large proportions, Marc Dreier of the law firm of Dreier, LLP is being “accused of stealing” as the New York Times puts it. The Wall Street Journal reports that he faces charges of “$100 million fraud against various hedge funds”.

What a mess.

Prior to this, the Dreier name was popularized (while be it limited) by California Congressman David Dreier.

I can only speculate as to any blood relation to either of these Dreiers. Being that our name has gone through some changes from being spelled at Dreyer, I would assume that there is some link … maybe back to Hannover Germany.

The recent events of Marc Dreier remind me of when I was paying for gas with an out of town check in a community where the Dreier name has a positive connotation. The clerk looked at the check and said something like “oh, you’re a ‘Dreier’ … I don’t need any other information.”

At least the Dreier name is a good thing in that little community in the middle of Kansas.

- Kyle