When I started the latest photo shoot for the Sample Circuit, I figured I had a pretty good idea what I was in for: hang out with chef Craig Johnson and shoot some portraits, showcase their new restaurant space in a way that highlighted its deck and general Mediterranean-ness, shoot some food. Then they said they wanted a shot of owner Tony Nicklow with one of their signature dishes, saganaki. Turns out saganaki is an Asiago-like Greek cheese that is doused in brandy tableside then lit on fire. Flames erupt, everyone yells “OPA!” the flames recede, and the tray is set in front of the happy diners.

Now that’s a subject! First of all, you’ve got to know that I love cheese. Second, beautiful as the new Santorini is, it’s not actually the Mediterranean. It’s a very nice restaurant in an Eden Prairie strip mall. Tough to muster maximum excitement for that kind of setting. But you throw in some flaming imported dairy, held by a guy who’s been serving this dish for over 30 years? My attention had been piqued.

But first, chef Craig Johnson. Great guy, fun photo subject in part because he actually did the non-standard things I asked him to. Case in point.

Then it was time for Tony and saganaki. A testament to his true professionalism: no eyebrows were harmed in the making of this image.