Inside a Cooking Light Photo Shoot: Behind-the-Scenes Secrets

Here’s a behind-the-scenes look at last week’s Cooking Light magazine photo shoot on Lake Minnetonka. The concept was a Fourth of July barbecue potluck with my chef friends from the Twin Cities. We actually staged the shoot nearly a year in advance. Many thanks to Erik Anderson, Doug Flicker, Tracy Singleton, Mike DeCamp, Jamie Malone and Steven Brown (and their partners, kids and dogs) for taking part, and to the Cooking Light crew for featuring such a talented group.

Prepping my steamed whole walleye with ginger and scallion.

We planned the menu to showcase fresh, seasonal dishes that translate well to an outdoor celebration: seafood, grilled vegetables, hearty mains and bright, shareable salads. The setting on Lake Minnetonka provided a relaxed backdrop and plenty of natural light, ideal for capturing food and the casual energy of a summertime gathering.

Tracy Singleton’s sprouted quinoa salad.

Tracy brought a sprouted quinoa salad that was bright, textured and perfect for a potluck. Light vinaigrettes and fresh herbs helped each dish feel summery and balanced, while grilled items added smoky, communal appeal.

Milling around, waiting for our marching orders.

There’s always a bit of downtime during shoots—waiting for lighting, swapping notes with the team, or just taking a breath before the next shot. Those moments capture the camaraderie as much as the plated food does.

Beet-cured salmon with toast from Steven Brown.

Steven contributed a beet-cured salmon served with crisp toast—an elegant, flavorful offering that photographs beautifully. Simple techniques like curing and pickling add depth to summer menus without weighing them down.

Shucking corn for the grill.

Fresh corn is a must for any July barbecue. We shucked and charred ears over hot coals to enhance their sweetness and add that classic grilled flavor. A little butter, salt and a squeeze of citrus goes a long way.

Doing the leg work for grilled lamb with homemade flatbreads.

We also prepared grilled lamb with homemade flatbreads—dishes that reward a bit of prep work and bring people together around the grill. Rolling dough, marinating proteins and building layers of flavor are tasks made easier with friends pitching in.

Do we look natural?

We aimed for a relaxed, authentic vibe—people enjoying food and each other’s company rather than overly staged poses. That natural feeling is what makes food photography resonate with readers: it tells a story of real gatherings and shared moments.

Thanks to the whole Minneapolis gang for a successful shoot!

Thanks again to everyone involved—chefs, families and the magazine crew—for helping create a memorable shoot. It’s always a pleasure to collaborate with friends and fellow cooks to bring a shared vision to life.