Baguettes with a Poolish Ferment at the Alta Bistro, photographed for the Pique Magazine’s Chef’s Choice Book, as well as the summer edition of Whistler the Magazine.
I do a lot photos for Whistler restaurants, and the Alta Bistro is one of my favourites. I’ve been there a few times over the last 18 months, the first time to do a portrait of owner Eric Griffith for the West Ender in Vancouver, then later we were there for a food shot to go with the Pique’s Chef’s Choice Recipe Book.
The Alta Bistro is know for it’s deep commitment to a sustainable farm to table menu, as well as having one of the best wine lists in town.
Another view of the Baguettes with a Poolish Ferment dish we photographed for the Chef’s Choice, this time with the famous wall of preserves in the background.
Eric Griffith in front of the wall of preserves that is such a dominating feature of the Alta Bistro. Several well known photographers have photographed him against the preserves, so it’s interesting to see the different versions. I shot this for a story the West Ender was doing on the Cornucopia festival in Whistler, … Read the rest