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, but after all that work, they just used the head and shoulders portrait (also know as a headshot).
As I was doing the portrait of Eric, I asked him how he kept his herb garden going through the winter. It turns out the Alta Bistro has it’s own indoor, year round herb garden. How cool is that?
Joyce arranging the preserves for the shot of the Poolish Ferment shot. She spent twenty minutes getting just perfect preserves for the background, and then they ran the overhead photo.