David Honl LIGHT DVD extras
The gear David used in the DVD:
ThinkTank Airport Ultralight (mine is the previous model- Version 2.5 is even better)
Nikon SB800 (no longer made)
Nikon SB900
PocketWizard Plus II on the mainlight, and additional speedlights set to “Remote”
Profoto 600R Monolight
Bogen Manfrotto Clip Clamp with Cold Shoe (aka Justin Clamp)
Photoflex LiteDome XS
Photoflex 5′ Octodome
Lightware FourSquare
Chimera Mini Bank
Nikon D700
Nikkor 2.8 24-70mm
Nikkor 2.8 70-200
Nikkor 2.8 60mm micro
California Sunbounce Micro Mini Reflector
CFM Products Blue Blower Fan (I bought mine at Home Depot, but they no longer carry it)
And you gotta eat, so here’s Claudia’s recipe from the food shoot:
Claudia’s Mano De Leon Scallops
Serves 2
8 large scallops (we buy them at Costco)
1/2 cup white wine
1/4 cup chicken broth
1/8 cup honey
1 tablespoon olive oil
1 tsp minced garlic
1 tablespoon chopped tomato
2 oz butter
1 tablespoon lime juice
1 papaya, sliced
and hot sauce if you like
salt and black pepper to taste
sliced key lime to garnish
Salsa:
2 tablespoons minced red onion
1-1/2 tablespoons minced parsley
1 teaspoon tarragon
1 teaspoon parsley
1 teaspoon lime juice
1 teaspoon olive oil
and hot sauce if you like
salt to taste
Dice salsa ingredients and mix together.
Rinse and dry scallops. On high, heat 2 tablespoons of olive oil in pan. Cook scallops on one side only, for no longer than 2 minutes until they brown. Remove scallops.
Reduce heat to medium high and add garlic, tomato and wine. Reduce by half. Add the honey and broth and simmer while stirring. Add the butter until melted, then add lime juice. Now add the scallops to sauce until heated through, about 1 minute. Place over sliced papaya on plate, then add more sauce and salsa to top.
Eat!
