Welcome to Noel Barnhurst's blog. Noel is a food photographer based in the South Park neighborhood of San Francisco, California. He has photographed for a wide range of clients including Williams-Sonoma, Kashi, Haagen Dazs, Driscoll's berries, Sunset Magazine, and Burger King. Here you will find a plethora of recipes, tips, and news from a professional food photographer. Enjoy!

All photography is exclusively done by Noel Barnhurst. You can email me

How to Open a Pomegranate

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Many people are intimidated by pomegranates because there is not a clear method to open one without resulting in a huge complicated mess! We figured out the simplest method so that you can access those sweet seeds with ease! Check out the method below:

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1. Cut off top

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2. Score sides along the lined sections

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3. Pull apart, then peel while submerged in a bowl full of water… strain to collect berries! Thanks beeritual for the additional tip!

The Still Life

The still life has been a traditional subject in art for centuries. Originally food was often depicted in still life paintings to display the overwhelming luxury of one’s bounty. Today, we present the still life as an expression of aesthetic, texture, and color through food. Each of the single fruits photographed below reflect and glow an entrancing light. Please enjoy these minimalistic interpretations of the traditional still life!

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Happy National Blueberry month! How will you celebrate? If you are looking for inspiration, check out the mixed berry cobbler recipe below!

MIXED BERRY COBBLER 

INGREDIENTS

  • 1 package (16 ounces) strawberries
  • 1 package (6 ounces) blackberries
  • 1 package (6 ounces) raspberries
  • 1 package (6 ounces) blueberries
  • 2 tablespoons fresh lemon juice
  • 1/2 cups plus 4 tablespoons sugar, divided
  • 3 tablespoons cornstarch
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 6 tablespoons butter, chilled and cut into pieces
  • 3/4 cups heavy cream
  • whipped cream or ice cream

INSTRUCTIONS

  1. Preheat oven to 350°F. Combine berries and lemon juice in a bowl. Mix /2 cup sugar with cornstarch; pour over berries and stir gently. Place berries in a 2 quart or 9x9” baking dish.
  2. Place flour, 3 tablespoons sugar and baking powder in a large bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in cream to make a soft dough. Drop by spoonfuls over fruit. Sprinkle with remaining 1 tablespoon sugar. Bake about 50 minutes or until the top is well browned and juices are bubbly. Serve warm with whipped cream or ice cream. 

Welcome to Tomato Season

Eater SF recently posted an article about the hottest restaurants to eat tomatoes at in San Francisco! Top contenders included, Garibaldi’s on Presidio, SPQR, State Bird Provisions, Frances, and Flour + Water. Read more of the article here. Here is our homage to the fruit!

The Colors of Summer

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Welcome to the colors of summer! San Francisco has had sunny days recently, which reminds us to get outside and check out the farmers markets nearby for the freshest produce- cherries, kumquats, peaches, beans, blueberries, and microgreens are all in season! For recipe inspiration, scroll down for recipes that use these ingredients!

Cherry Lemonade

Candied Kumquat Peels 

This recipe is extremely refreshing and versatile, try using any different type of citrus peel (orange, tangerine, or lemon). 

Mini Blueberry and Blackberry Galette

Luckily for us, apples have been pretty readily available during winter. Enjoy these facts about apples!

  • Unfortunately, the crabapple is the only apple native to North America. 
  • Two pounds of apples make one 9 inch pie.
  • Most apples can be grown farther north than most other fruits, because they blossom late in spring, minimizing frost damage

Read more facts here

Spring is officially here! As we approach closer to the warmer days, tastier fruits and vegetables become more readily available! We are especially looking towards cherry season at the studio, so here are a few facts about cherries to prepare for the season!

  • Cherry pie filling is the number one pie filling sold in the US
  • Tart cherries contain 19 times of the beta carotene of blueberries and strawberries
  • There are 7,000 cherries on an average tart cherry tree and it takes 250 cherries to make a cherry pie. 

Read more facts here