Forget The Standard Ice Cream Sandwich
For National Ice Cream Sandwich Day, I went with something a little different—a Jewish Deli Ice Cream Sandwich. Vanilla ice cream layered between slices of rye bread, topped with yellow mustard, and plated with pickles.
It’s everything you didn’t know you wanted in a dessert: carbs, condiments, and a deli‑counter sense of confidence. Forget the cookies—this is a sandwich your grandmother might serve if she’d finally given up on tradition and decided dessert should also pair well with pastrami.
Yes, I thought this one up myself. I didn’t want to just photograph more ice cream sandwiches. I’ve been reading about the history of Jewish delis and photographing deli food, and one thing led to another. And if you’re curious, I did try it—and it tasted outstanding!
This photo is part of my commercial food photography—where I sometimes explore the less obvious corners of culinary “artistry.” See more here:
https://www.secondfocus.com/index/G0000WFAqDJQOgKU
Wings and Waffles for National Chicken Wing Day
Today is National Chicken Wing Day, and I decided to do something a little different. Instead of photographing just wings, I thought—why not stack them on waffles? A twist on the classic chicken and waffles that has been a Southern comfort food staple for generations.
Chicken and waffles has deep roots in American food history. Its origins trace back to the late 1800s and early 1900s, where fried chicken and waffles were served together in the South. The pairing later became iconic in Harlem’s jazz clubs during the 1930s and 40s, offered as a hearty dish for late-night musicians and patrons—too early for dinner, too late for breakfast. Over time, it became a combination that blends sweet, savory, and crispy textures in one plate.
As for National Chicken Wing Day, that’s thanks to Buffalo, New York—the city credited with creating the Buffalo-style wing in 1964 at the Anchor Bar. Teressa Bellissimo is said to have fried leftover chicken wings for her son and his friends, tossing them in a spicy sauce and serving them with celery and blue cheese. The idea took off. By 1977, Buffalo declared July 29th as National Chicken Wing Day, cementing the city’s claim to the now-famous bar food.
So here we are—Buffalo wings meet Belgian waffles, photographed just as they were plated. No styling, no tricks. A nod to both a food holiday and an enduring classic that continues to reinvent itself.
Take a look at more of my work in my Commercial Food Photography gallery here:
https://www.secondfocus.com/index/G0000WFAqDJQOgKU
Burger King Brisket Whoppers – Straight from the Bag
“Have it messy, have it bold.” Burger King just introduced the Brisket Whopper—a limited-time sandwich loaded with smoked meat, fried onions, and plenty of marketing swagger. I bought four. No unwrapping, no rearranging. Just pulled them from the bag and stacked them. This is how they actually look.
Each sandwich layers smoked brisket on top of a flame-grilled beef patty, with crispy fried onions, melted American cheese, pickles, tomatoes, and mayo, all stacked onto a sesame seed bun. It’s part of their 2025 “You Rule” campaign—a continuation of their brand overhaul that leans into more indulgent, messier, and bolder fast food.
This brisket release is marketed as a “Flame-Grilled Brisket Collection” and includes variations like a Brisket Melt and spicy builds in some regions. The brisket is smoked up to 12 hours (according to them), then dropped right onto their Whopper foundation. More sauce, more layers, and definitely more marketing.
I photographed them as served—no styling, no adjustments. Just the real thing against a black background.
Part of my ongoing From Bag to Background series, this image documents fast food the way it really arrives. Unfiltered, excessive, and oddly honest.
View more in the gallery here:
https://www.secondfocus.com/index/G0000wQ3fbeEezF0/I0000nUG8tfk8Gdc
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