Ice Cream | Utah Dessert and Content Photographer

Hi there. We’re in the thick of summer heat and what could be better than ice cream. It’s really too bad that I can’t hand you a cone through the screen, Willy Wonka style. 

I took these a while ago and realized, true to form, that I never posted them. I shot them for a local ice cream and dessert shop. It was such a fun challenge to undertake as ice cream is such a tricky subject (what with it melting and all). Planning and working fast is a must (and a nice body double while you get the shot right). 

Virgin Watermelon Bellini | Utah Beverage Photographer

School just started, but temperatures are still hitting the triple digits. So there’s plenty of reasons to makes this refreshing and cooling frozen drink. 

I shot this a while back for a beverage photography challenge on instagram a while back. I’ve been spending most of my time with savory food lately, it was fun to dip my toe into something totally different. 


  • 3 cups frozen, seedless watermelon
  • 1 cup pink grapefruit Schweppes, or your favorite sparkling soda, or sparkling wine, chilled
  • Pinch of salt
  • Additional Schweppes
  • watermelon slices for garnish


  • Process frozen watermelon, Schweppes, and salt in a blender until smooth
  • Pour mixture into glasses. Top off with additional soda. Garnish with watermelon slices if desired.

Ranch Twice Baked Potatoes | Utah Recipe Developer

Hi there. I have been totally MIA as of late. I’m wrapping up a big project that I was working on for several weeks. I can’t share that with you just yet, but I’m really excited to be able to share the images with you when I’m able.

In the meantime, I have a recipe to share with you today. Loaded Ranch Twice Baked Potatoes. What I love about these is that there is flavor all the way through. In. Every. Bite. Bonus, you could make them ahead of time, saving the second bake for just before you’re ready to serve them, making them perfect for a dinner party or a busier day. 


6 baking potatoes

3 tablespoons olive oil

Salt and Pepper

6 pieces of bacon

1  stick butter, cut into 1 tablespoon pieces

1 cup ranch dressing

1 cup shredded cheddar cheese, divided

2 green onions, sliced thin

1/2 cup milk

salt and pepper


  • Preheat oven to 400˙
  • Place potatoes on a baking sheet, rub with oil and salt and pepper. Bake until sufficiently baked through, about an hour.
  • While potatoes bake, cook bacon until crisp. Crumble into pieces.
  • When potatoes are done baking, remove from oven and let cool 5 minutes. 
  • Lower oven temperature to 350˙
  • With a sharp knife, slice the top 1/2 inch off each potato. Carefully scoop out flesh with a spoon and place in a mixing bowl. Add butter, 1/2 of bacon, ranch dressing, 3/4 cups of cheddar, green onions, milk, and salt and pepper to taste and combine, being carefully not to over mix. 
  • Spoon mixture back into potato shells
  • Top with remaining cheddar and bacon pieces
  • Pop back in the oven until warm through and cheese is melted and bubbly about 15-20 minutes

Do you have a great product that needs tasty and reliable recipes to go along with it? I develop recipes for clients that showcases their product along with stunning images that will make your customer’s mouth water. I’d love to talk with you about your needs and how I can help. Click here. let’s chat. 

Recent Work | Wild Coyote Foods

A little while back I started photographing for Wild Coyote Foods. They make delicious salad dressings and salsas. I create a few images for them a month showcasing their dressings in various recipes. 

Here’s a few images I created for them back in February.

I love content creation for brands. I really get to know and understand a brand by these continuing relationships. I can do these remotely as I do for Wild Coyote Foods. Remote shooting allows me to focus on the content and the client to run their business without a worry. I discuss the shot list in detail before the shoot and get any questions answered in advance. It’s a hassle free way to work, especially during quarantine. 

If your brand is in need of content creation I’d love to speak with you. Drop me a line and let’s start the process today.

Talk soon!

Lemon Chicken Rice Soup

It snowed in Utah today. Not a lot. But it snowed none the less. Happens every year. Just when you think things are starting to warm up, bam! You get snow again. Being quarentined that is really not the kind of weather you hope for. So bring on the comfort food.

This recipe is one I grew up with. It has been a long time favorite of mine. It’s made with ingredients that you typically have on hand as well. 

6 cups chicken broth

1 chicken bouillon cube

1/3 cup rice, uncooked

2-3 carrots, diced

2 stalks celery, diced

1 small onion, diced

1 cup chicken, cooked and cubed

2 TBS butter

2 TBS flour

3 eggs

3 1/2 TBS lemon juice

salt and pepper to taste


in a large pot combine chicken broth, bouillon cube, rice, carrots, celery and onion. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.

Stir in chicken. Remove from heat and remove lid. 

In a small saucepan melt butter and stir in flour until smooth. Continue to cook for another minute or two stirring constantly. Gradually add 2 cups of broth from pot, stirring the whole time. Cook until slightly thickened. 

In a small bowl beat eggs until frothy. Beat in the lemon juice and temper the eggs by gradually beating in the 2 cups thickened broth mixture. 

Very slowly add the egg mixture to the soup, stirring constantly. Do not do this if the soup is boiling or very hot or the eggs will spilt. 

Heat on medium low until soup thickens enough to coat a spoon, but do not allow to boil. Add salt and pepper to taste. 

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