As someone who loves to travel, I was beyond excited to go to Arizona for the first time to capture Outstanding in the Field’s dinner at Taliesin West in Scottsdale. This was my first time in Arizona, and coming from the east coast in October, it was a nice change of scenery plunging into a completely different biome; the desert. I arrived the day before the dinner, and checked out the Desert Botanical Garden in Phoenix. Inspired by the unique textures of the desert, and a stunning night time art installation throughout the gardens, my cup of inspiration was filled to the brim.
On Tuesday, I prepared for the dinner at Taliesin. As I was making sure to hit the local camera store for extra rolls of film, I also realized it would be a great idea to bring a tripod to gets shots of the dinner once it gets dark. Some of the other dinners I’ve photographed, it ends just as the sun is setting so there isn’t much of a need to think about flash or low light photography. I was happy with my choice to rent a nice sturdy Promaster tripod from Tempe Camera Repair.
As I headed to the event I made a couple more stops along the way in Scottsdale. I spent a couple hours at Tamosan, a local coffee shop to finish up a preview on a recent family shoot back on the east coast. There, I got one of the best lattes I’ve. had in a while.. something with blueberries.. and oat milk. Just.. DELIGHTFUL. The shop closed at 3, so I spent some extra time at a gift shop a couple doors down. It was the perfect place for an artist, seemingly run by artists, and I later found out, women! It’s called Two Plates Full. I looked around and enjoyed their selection of clothes, many seemingly up cycled by an artist. I bought a button up that I knew would come in handy with layering for a mid-atlantic winter. It was unique and my style, and they gave me a little discount.
Feeling good about how I spent my time before the event, I headed to Taliesin. It was only 18 minutes from where I was initially, and I still got there about 15 minutes early. Because of the nature of the dinners, it seems many guests arrive early as well, and I was surprised I didn’t stand out like a sore thumb as I pulled up.
I got my equipment out and walked up to the venue. I was excited, slightly nervous, and seriously over caffeinated from that blueberry latte. I got to work setting up my cameras and being the natural observer I’ve always been. The table is usually the first thing to capture, but guests were already there and I had to maneuver around them to get the shots I needed. This table was unique in that, it was at a sort of 90 degree angle around the perimeter of the front of building. It was impressive. Both the view of the house and the valley above, and the view looking out to the desert unknown..just spectacular.
I started to get sweaty and hot when the sun came back out, which is the biggest con of photographing outdoor events in any capacity. Sure I clean up nice, but one thing about me is, I’m a sweat-er. Luckily, there were plenty of places inside the house to take cover and pockets of shade in multiple areas as well. It was almost like the place was designed for the desert! As I sweat, I started to realize how special it was to be here. I studied Frank Lloyd Wright in school, doing an entire class presentation on the guy and his unique life. I almost couldn’t believe I was in the picture that I once stood in front of on a powerpoint projection. The area behind the front of the house made you want to explore every crevice, and the walkway through was almost cavelike in it’s protection. Everywhere I looked there were unique angles and frames to be played with and captured. Appetizers were being passed around, brought out from the outdoor kitchen down the dirt path in the back of the property. Wine and beer was continuously being poured, with a non alcoholic option on the table as well. There were a lot of people, and a lot of laughs. The staff was working hard, and I didn’t want to miss a moment.
As cocktail hour died down, so did the sun, and the guests gathered for a speech by the event collaborators. I stayed for a bit, but then I had to make sure I captured the table all set before the guests returned. The first course, looked like something I’d make at home but obviously much fancier. I’m a roasted veggie kind of gal at heart.
“McClendon’s Select fennel, zuchinni, butternut squash, heirloom tomato, pears & red onion salad with whipped goat cheese, hoja santa dressing & tamarind coulis.”
I headed back to the ‘kitchen’ after the guests started to sit down for dinner, where the magic was happening. Stunned by the sight of giant snapper being unraveled from banana leaves, and a farro based dish topped with charred okra. It was dark by this time, so in came the flash photos. I was happy with how the images came out, making the food look just as mouthwatering as it did in person. I LOVE farro, and was remise to not have a taste of that course. After that out came more Benny Blanco tacos (which, are to die for btw. The east coast’s are a joke comparably) warmed up by the fire, and and oxtail birria. Desert was prepared indoors, a “fig butter cake torte with whipped Taleggio mexcal- The Farm at South Mountain jamaica gastrique & winter spices.” Did I mention each course was paired with a different Clos Du Val wine?
I took a lot of photos using the tripod once the sun went down so I could capture the glowy essence on the string lights above the table and around the property. I’m really happy with how they came out, and I decided the 20$ to rent the tripod was worth it. By this time in the night all of the guests were having a blast and everyone working the event was at the home stretch and ready to pat themselves on the back for another outstanding dinner.
At the end of the dinner once dessert has been eaten, the chef and their team usually go around the table and say thanks, closing remarks, etc. Chef LT did this, and one of the guests had him sign an OITF book he brings to every dinner as he has been for the last 25 years. I thought that was a prime example to how much people enjoy themselves at an Outstanding In The Field dinner. About half the guests usually have been to one before, and just keep coming back for more.
In the ambient light of the Taliesin, I packed up my things and got ready to head back to my airbnb to look over the photos and edit. The feeling of being at such a unique event, kept me up until past 1 am, where I finally had to call it so I could get some rest before the event the next day.
