Mark Boughton Photography

Welcome to Mark Boughton Photography. Our Freestanding Studio was built in 1984 by my mentor and I purchased it from him in the fall of 2004. We are located in Nashville, TN and just minutes from the downtown and just moments from the airport.

Our studio has a 2000 square foot shooting area with another 1800 square feet of office space. We have a professional kitchen with commercial size refrigerator and freezers along with enough counter space to work.

We also have a large prop room with a wide array of dishes, flatware,table linens and cutting boards along with other food related props.

We also have a comfortable seating area that overlooks the studio where clients can relax or work on the lap tops with wireless internet connection.

New Art

Hello All,

Yes it has been sometime since I posted anything new, but as they say better late than never!  I have worked on some new art for the studio and my website and a potential a show. Check it out and let me know what you think.

Cheer

“la lumière”

My interpretation,  Enjoy!

The Delta

Hello!  I recently did some work for the The Delta Fitness in Green Hills for their new website. Randy Holland, owner, and the Group are great!

Two years ago I did work for them in exchange for a “boot,” a 6 week or 10 week intense cardio and weight training program. I photographed 4 people who were about to enter a 10 week boot. One of the guys had my body type. When he came back to my studio for the “after photos” I was blown away! He had completely changed. He looked like a different person.

This and the fact that I was turning 41 was my catalyst. As some of you know I lost 20 pounds in 6 weeks. After that 6 weeks was over I could not stop going. I ended up loosing 40 pounds altogether.  After years of eating from every fast food chain on the planet to eating more healthy was not only a big decision, but it was a life changing decision.

Being fit is not easy. I gained some of that 4o pounds back and now as a result I am doing a boot again. This one is 10 weeks and I am two weeks away from being done. The weight has not come of as easy this time with some minor knee problems and then foot issues, but I have managed to bring my weight down to 217, not were I want to be but none the less much better than the 260 I was about 2 years ago.

What I have realized is that I love to eat good food and of course photograph it as well, but what I must do and what we all should do is take the time to exercise. Here is a link to their website: http://thedelta.com/ Check out the images of the Trainers.

Cheers to one and all.

 

Rene at Tlaquepaque

Last week I got a chance to revisit my images from our anniversary trip to the Grand Canyon. I wanted to share with you all an outstanding restaurant that we found in Sedona, AZ  “RENE at Tlaquepaque!”

Deborah Leatherwood (owner) and Chef Walter Paulson and Staff have been tantalizing their guest’s taste buds for over 30 years. Let me set the mood. There is a light breeze and off in the distance is a late afternoon thunderstorm. The waiter shows us to our quaint table outside on the patio made from blue and yellow Mexican tiles with spiral stone columns. Cecilia and I and our wonderful friend, Gail, who lives in nearby Cottonwood enjoyed an evening of conversation, laughter, and delicious entrees, topped off with a beautiful dessert! – Cheers

“Relishing the Fig”

For the better part of the day,  I have worked on a few new images for Relish  magazine.  The day before yesterday,  they received 5 boxes of figs from the fine fig folks of California!  There were 4 different varieties – Brown Turkey, Sierra, Kadota, and Black Mission. Jill and Candace put together 2 recipes.  I found a recipe in one of my favorite food magazines, Donna Hay, and was compelled to try it!   The recipe to follow:

(recipe from the latest issue of Donna Hay)

Figs & Raspberries with Rose Water syrup:

2 cups of water

1 cup of Caster (superfine) Sugar (found at Whole Foods)

2 tsp of Rose Water (found at Whole Foods or your local international grocery)

1 vanilla bean, split and seeds scraped

6 figs, halved

1 pound of raspberries

Place the water,sugar,rose water and vanilla bean and seeds in a saucepan over high heat and bring to a boil. Reduce heat to low

and simmer for 3-4 minutes. Remove from the heat, add the figs and raspberries and set aside to cool. Serve with ice-cream.

YUM!  It was not only beautiful, but DELICIOUS!

Go to Relishmag.com for more recipes.-Cheers

Road Trip: Tlaquepaque

Road Trip: Last week my wife and I celebrated our 10th anniversary by going back to were it all began ” The Grand Canyon”! This will be the first of couple of post dedicated to this trip.Our first stop was Sedona, AZ. If you have been reading my blog than you have seen this new technique I have been working with. Well we took it on the road for a test drive.

Tlaquepaque, meaning the “best of everything,” Is located in Sedona, Arizona and has some of the the most distinctive Arts & Crafts you will ever see. Designed as a artist community and  patterned after a traditional Mexican Village Tlaquepaque has become a Landmark in Sedona. Here is a new series of images. Enjoy!

New Technique Continued

If you have been to my studio in the last few month you might have noticed something growing. I planted sunflowers earlier this season and they are starting to bloom. This evening I photographed them using my new technique. In addition to the sunflowers my food stylist brought these Quail eggs into the studio about a month ago for us to shoot and I just took a few minutes to put this together .-CHEERS

INTOXICATING DRINK IMAGES

Staring at these images could be intoxicating! Look at your own risk! HA HA!  These images are a sample of a new drink menu we did for a wonderful new client! – CHEERS

COVER POUR

RED WINE

WHITE WINE

NON ALCOHOLIC

LIME LIGHT

RELAXER

NEW PITCHERS

New Work

About a year ago an art director friend of mine introduced me to a new photographic technique. Here are some samples of a new body of work I have been working on. -Cheers

Lunch on the Dairy

YUM! That is the first word that comes to mind while I was working on this post. After our dairy tour we where treated to a great lunch at the home of Richard & Sharon Clauss. Chef Ryan Scott came in and created a great menu for us. Enjoy the images- CHEERS!

Chef Ryan Scott

Cucumber and Yogurt Gazpacho w/Caraway Seeds & Honeycomb

Little Gem Salad Cherry Tomatoes,Easter Egg Radishes & Cheddar Brioche Crostini

Milk Braised Pork Shoulder w/Caramelized Cipollini Onions, Snap Peas & Citrus Gremolata

Buttermilk Panna Cotta in a Mason Jar w/ Bing Cherries & Pine Nut Shortbread Cookies