www.havanaworkshops.com
Wednesday, April 11, 2012
Thursday, March 15, 2012
Tuesday, February 21, 2012
untitled - eats -
A great new restaurant opened at the Art Gallery of Nova Scotia. Designed by my friend Ian Greig who normally works as a set decorator in film and tv. Ian did a great job incorporating local talent in his design. The lamp shades were weaved from ash by a Mi'kmaq Chief in Bear River. The bar was cut from a Nova Scotia quarry. The same quarry that provided the materials for the Art Gallery building which was built in 1865. The chairs were built in an old Yarmouth chair factory.
The place looks great and the food is good too!
- all photos copyright dan callis -
Thursday, February 9, 2012
Monday, January 30, 2012
Havana Workshops 2012
www.havanaworkshops.com
Just back from Havana. More photos to come soon!
Just back from Havana. More photos to come soon!
Our friend Tito who, (above, far right), lives in the building where this group was photographed, made the cover of AFAR Magazine in January 2012. See Tito's cover below. He was thrilled when I arrived with a copy of the magazine for him.
Monday, December 12, 2011
Pimp My Ride - Canon 5Dmk2 video ready
Canon 5Dmk11 with a Sennheiser MKE400 shotgun mic, a Zacuto Z-finder on the lcd screen for focusing, a Cinevate focus puller and its all sitting on a Gorilla Focus set of legs that I bought for travelling, which doubles very nicely as a quick and inexpensive shoulder rig for stability shooting hand held.
This is pretty much the bare minimum for shooting video with a 5D2. Can't wait to start shooting with my fast Canon prime lenses! That is the beauty of 5D2 video, fast prime lenses.
Wednesday, November 16, 2011
Michael Eastman photos
Found Michael Eastman photos online. Really like his work. I ordered his new book "Havana" right away!
Saturday, November 5, 2011
Stuffed flank steak
Cut red peppers in half and put them under the broiler until black
Put the blackened peppers in a paper bag for ten minutes. If you don't have a paper bag, go buy a nice bottle of wine, it will come in a paper bag ;-)
Peel the skin off the peppers
Butterfly your flank and tenderize using one of those tenderizing hammers. Layer slices of prosciutto, roasted red pepper and a puree of baby spinach, (steamed), 1/2 cup parmesan, 1/2 cup bread crumbs, 2 or 3 garlic cloves, 1/4 cup olive oil.
Roll it all up and tie with butchers string and bake in the oven at 350 for 40 minutes or just slice it, use bamboo skewers to hold together and throw it in a frying pan.
Wednesday, November 2, 2011
Monday, October 24, 2011
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