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As more and more barbecue
spots pop up across the U.S.,
operators are looking for
something that sets them
apart from the competition.
Offering plant-based menu
items is a great way to stand
out from the crowd, appealing
to a wide variety of patrons.
Consider adding “potato burnt
ends” to the entrée section of
your menu.
Whether hot smoke or cold
smoke, potatoes absorb smoky
flavors very well. From bowlfuls
of potato burnt ends to a
plant-based take on traditional
German potato salad, smoked
potatoes are so uniquely
satisfying and flavorful; they’re
bound to become instant stars
on any menu!
Potatoes are a nutrient-dense, complex carbohydrate with 30% vitamin C and 2 grams of fiber with skin on. Because they’re so versatile, potatoes are especially well suited in ever-popular bowls. Use fresh or frozen shreds and dices on their own; or blend with grains and greens for a fully customizable meal. Winning flavor combinations: • Roasted tomatoes, spinach, basil, mozzarella cheese • Kale, onions and roasted red peppers • Spinach, kale, avocado and egg • Barbecue bowl with roasted corn, pinto beans, pepitas, queso fresca drizzled with a sweet, tangy barbecue sauce • Scrambled eggs, crumbled pancetta, swiss chard and goat cheese • Taco bowl with diced potatoes, jalapeños, black beans, queso fresca, fresh tomatillo salsa
You have a vision, and as a Food Stylist it is my job to bring it to life. If you ask one hundred people to close their eyes and picture the perfect salad, every single image would be unique. The process of Food Styling begins with gaining an understanding of the goal, be it straightforward or very complex, and it ends with that vision sitting in front of the camera.
Colin Barclay Food Stylist in Colorado