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