Spring Mezze, Harissa Chicken & Coconut Panna Cotta
a Chef Collaboration with Camille Shoemaker
Food photography often begins with a conversation about flavor, color, and seasonality. Recently I collaborated with chef Camille Shoemaker to photograph a collection of vibrant, Mediterranean-inspired dishes that celebrate early spring ingredients, bold spices, and layered textures. The goal of the shoot was to create imagery that feels editorial yet natural—dishes styled in a way that highlights their color and ingredients while still feeling approachable and real. Camille’s cooking is incredibly visual: jewel-toned vegetables, fresh herbs, and warm spices all come together in plates that feel both rustic and refined. Together we created a small menu that moves from shareable mezze to a centerpiece roast and a light dessert.
The shoot began with a colorful mezze platter, designed as a communal starting point.
From a photography perspective, mezze boards are wonderful to shoot because they allow for natural layering and organic styling. The colors and shapes naturally guide the eye around the frame, creating depth and storytelling within a single image.
Next came one of the most visually striking dishes of the shoot: beet pickled deviled eggs. The eggs take on a soft rose hue from their beet brine, creating a striking contrast against greens and herbs on the plate. Camille finished them with crispy shallots, fresh herbs, and a mint-basil oil, adding both texture and brightness. Photographing this dish was all about balancing color. The pink of the eggs, the vibrant greens of the herb oil, and the golden shallots create a palette that feels fresh and modern while still grounded in classic flavors.
The centerpiece of the shoot was a whole roasted harissa chicken, a dish that feels both comforting and dramatic. The chicken is rubbed with smoky, spicy harissa and roasted until deeply golden. Around it are spring vegetables and couscous, soaking up the juices and spices from the roast. For photography, whole roasts create a beautiful sense of abundance. The shape of the chicken, the scatter of vegetables, and the texture of couscous or pilaf give the composition movement and warmth. A few herbs and a drizzle of sauce bring the final frame to life.
To finish the menu, Camille created a coconut panna cotta—light, creamy, and just sweet enough. It’s topped with granola crumble and fruit compote, which add texture and brightness to the silky dessert. The contrast between creamy panna cotta, crunchy granola, and vibrant fruit makes it both visually dynamic and refreshing. Desserts like this photograph beautifully because of their simplicity. Clean lines and subtle textures allow the ingredients to shine, while a touch of color from the compote keeps the image lively.
Food Photography & Chef Collaborations
Collaborating with chefs is one of my favorite parts of food photography. Each cook brings a unique perspective on flavor, ingredients, and plating—and that creative energy translates directly into the images.
Working with Camille Shoemaker on this series was an exploration of color, texture, and seasonal cooking. From the vibrant mezze platter to the warm harissa roast and the delicate panna cotta, every dish offered a new visual story to capture.
Projects like this are a reminder that food photography is not just about documenting a dish—it’s about translating taste, atmosphere, and craft into imagery.
