Whistler helicopter pilot Steve Gran
This was for a feature on Whistler residents who work in the film industry, including Blackcomb Aviation pilot Steve Gran who does a lot of flying for international film productions. I went up with him for an arial shoot where he was flying in close formation with another helicopter. It looked cool with the other helicopter, but Steve had his eyes glued to the other helicopter the whole time, so I couldn’t see his face. Once we were done with that, I asked him to fly over to a nearby glacier and put the helicopter into a steep banked turn so I could see the glacier out the window, and to look over my shoulder while he was doing it. I had the camera with a fisheye lens on in my right hand and was hitting the motor like crazy while I was holding on with my left hand to the seatbelt, as the g-force was pushing me nearly out the door. The sun beam through the back window was a happy accident.
- /Archive by category ' Food Photography '
Archive For: Food Photography
Red Door Bistro executive chef RD Stewart plates up a dish of fennel pollen dusted cod medallions with baby shrimp, lemon risotto, green beans and tarragon beurre blanc. The Red Door is such a small restaurant that for the top photo, I had to stand in the kitchen to get far enough back.
For the last few years, I’ve been photographing the food section of the Whistler Magazine, which is the main resort magazine in Whistler that goes into all the hotel rooms in the resort. This year I ended up photographing the profiles section on Pemberton farmers, which was a really cool.
Pemberton farmers Simone McIsaac (in cap) and Sarah Stewart of Root Down Organic Farms.
Northarm Farm owners Trish and Jordan Sturdy in a field of purple sprouting broccoli.
My wife and I headed to Pemberton last October (on my birthday, to boot) to do this story on local farms that supply fresh produce to Whistler restaurants, one of the reasons why we have so many acclaimed restaurants in Whistler. Pemberton is still covered in snow in March and April when we do the photography for the magazine, so we had to go up in the fall instead.… Read the rest
A portrait of Squamish MMA fighter Jamey-Lyn Horth shot for the Squamish Chief newspaper. I shot this about a day after I first got the Godox AD200. I decided I was going to see what it could do, so I set the power down to 1/16 sec and set the motor drive on my camera to 9 fps to get Jamey-Lyn at full peak action. This is about midway through a 10 shot burst and it’s still giving me the required power, which is really impressive. It also froze her in mid-air (and she was really moving), again, really impressive.
For those not familiar with my work, I’m a professional photographer based in Whistler BC, Canada, but working extensively throughout the Vancouver and Squamish area. I started as a newspaper photographer at 16, and since 1991, I’ve been a full time professional photographer. I don’t have any other sources of income, my wife doesn’t have a high paying job, and I don’t have a trust fund or anything like that.
I’ve been using Nikon equipment throughout my career and have a box of Nikon flash equipment in my studio. I would say that easily two thirds of my work … Read the rest
Canadian luge racer Reid Watts at turn four of the Whistler Sliding Centre, which was clear of ice at the time of the photo.
One of my favourite regular jobs is the Whistler Magazine. It publishes both a summer and winter edition, and each takes about five or six weeks to get through. Lately, I’ve been specializing in Vancouver headshots, so this is a nice break from that. It’s a nice mix of editorial portraits and food photography, two things I love to do.
Apres Ski photo shoot at the Bearfoot Bistro.
My friend Sarah Morden and her boyfriend did the modelling duty on this photo for a feature story on Whistler’s best pizza places.
Pemberton Potato Pizza at Whistler’s Creekbread restaurant.
The behind the scenes view of the Creekbread shoot.
I walked into Creekbread, which is a local Whistler restaurant that specializes in wood fired pizza. They had this great looking iron caldron on a wood fired hearth that they use making the tomato pizza sauce. I took one look at it and knew that was the shot I wanted. It was a major operation to get the lighting into the kitchen without knocking anything over, … Read the rest
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
I photographed this really great looking burger, made from organic Pemberton raised beef, at the Cure Lounge at The Nita Lake Lodge for the Pique Magazine’s Chef’s Choice Recipe Book. I’d been at the Nita Lake Lodge a few months earlier and done an outside photo of a dish at the restaurant on the patio, so I had a pretty good idea that I wanted to do the shot outside, looking out to the iconic Nita Lake.
I’m really proud of the work I did for the Chef’s Choice book. We shot over 30 photos for the 128 page book in two and half weeks. One of the chef’s at the Nita lake had some experience in cook publishing, and he said it usually takes a year to do a similar project. You can find it at Armchair Books in the Whistler Village.
Here’s the behind the scenes via of the shoot. It was a relatively complex lighting set up, with three powerful Alien Bee studio strobes to light the burger. The day was actually kind of overcast and cold, so to get the warm background, I used some 1/8 CTB (convert to blue) cooling gels on the lights. … Read the rest
I spend six weeks photographing the food and portrait sections of the Whistler Magazine, the resort magazine put out by Glacier Media, the parent company of the Whistler Question and Pique.
All the food photos were highly technical set ups, using multiple studio strobes. One of the most interest shots to get was the one of the salt encrusted beet at the Nita Lake Lodge. I’d been there last year in the winter and noticed that they had some portable fire places on the patio in front of the bar. I called ahead and asked them if they could set one up for me to use as a back ground. I did some conventional shots inside the restaurant, and then moved out and shot in front of the fire.
A funny aside, the beet was supposed to be red. The beets were roasted the night before and then the chef cut them open beside the table. When he saw it wasn’t red, he went into the kitchen and started yelling at one of the cooks, who guess was in the dog house for a while. I thought the orange beet really worked well … Read the rest
Last February, my buddy, Vancouver graphic designer Jung Shin got me to come down to Richmond, a suburb of Vancouver, to photograph the menu of the new Sura Restaurant. I had photographed the original Sura in the West End last year, and they had grown so fast that they were opening a brand new restaurant in Richmond.
A hot pot in a stone bowl. The stone bowl holds the heat until the last sizzling bit.
Beef ready for the BBQ
Some tasty looking ribs.
A behind the scenes view of my lighting set up at Sura. We started 10:00 PM, after the restaurant had closed, and ended up working until 2:00 AM of two nights in a row. It was February when we did the shoot, and it meant a couple of late night drives in driving snow storms.
Camera: Nikon D3
Lens: Nikon AF-S 24-70mm f/2.8
Lighting: Alien Bee B-1600 X 3
… Read the rest
A waitress with a rice bowl special. Once the designs are finished, the food photos I did will go in the menu above her head.
I was back in Vancouver this last week to shoot the menu for Gyudonya, a new Vancouver restaurant specializing in Japanese Rice bowls. I’ve photographing a lot of Vancouver restaurants over the last year, and it’s something I really enjoy.
Some Japanese hamburgers, with rice cakes for buns.
Steaming rice bowls.
Getting a little help in the steam department from a pot of boiling water. To light the steam, I put a light off to camera left with a grid spot turned almost to full power. Some black draping behind the steam gave us a nice clean background for the steam to show up against.
The photo of the waitress was lit with a camera flash mounted in a soft box. The large studio lights would have over powered the ambient light.
BTW – This was the job I was finishing up at midnight when I got the call about the big Blackcomb Fire. I didn’t make it to bed that day until 5:00 AM.
Cameras: Nikon D3
Lenses: Nikon AF-S 17-35mm … Read the rest