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Whistler Magazine 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.

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.
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.
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.
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

Nikon Z6 Review

Nikon Z6 Review – A professional take on Nikon’s new camera.

A first nations dancer performs with Canadian techno group A Tribe Called Red at the Squamish Constellation Festival. Photographed with the Nikon Z6 camera. David Buzzard Photography
A first nations dancer performs with the Canadian techno group A Tribe Called Red at the Squamish Constellation Festival. Photographed with the Nikon Z6 camera.

Overview
I’ll save everyone the of trouble of scrolling to the end of the review to get to the summary. I’ll say right off the start that Nikon has hit it out of the park with the Nikon Z6. While it’s not perfect, my only regret so far with the Nikon Z6 is that I didn’t buy two of them while they were on sale.

I’ve been a working photographer for nearly 30 years and I’ve used Nikon cameras throughout my career, which has been a mixture of newspaper photojournalism and commercial photography. Other than buying a lot of their products, I don’t have any professional relationship with Nikon. If I want to use one of their cameras, I have to go out and buy it. My main cameras for the last few years have been two Nikon D3s’s (that will tell you how disinclined I am to change out my equipment) for my newspaper work, along with a D800 for commercial photography. After … Read the rest

Whistler Magazine Portraits

Canadian luge racer Reid Watts
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.
Apres Ski photo shoot at the Bearfoot Bistro.

Caramba Whistler.
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
Pemberton Potato Pizza at Whistler’s Creekbread restaurant.

Tech Stuff:
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

Location Headshots

Vancouver Business Headshots
Nine of the twenty three business portraits I photographed for an international financial services company at their annual meeting in Whistler.

I received an interesting request for some Vancouver headshots the other day. It was from a financial services company who were having their annual meeting at the Hilton Hotel in Whistler. The company wanted a set of matching business portraits, or headshots, and since their executives were spread all over the world, Vancouver, Asia, England, I had to do the photography in the middle of their very busy annual meeting.

I set up my studio in an empty board room at the Hilton first thing that morning, as the first group was set to come down during the morning coffee break. In 20 minutes, I shot the first six portraits, or about one every three minutes for both a tight head and shoulders portrait and a 3/4 length relaxed business portrait. I photographed the last 17 portraits in about an hour over the lunch break.

For more of my headshot work, check out my business portrait page at http://www.media-centre.ca/headshots/

Tech Stuff
Vancouver Business Headshots
A quick view of my set up in the Whistler Hilton boardroom.

This was one of those jobs … Read the rest

Alta Bistro

The Alta Bistro at Whistler BC.  Vancouver food photographer David Buzzard
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.

The Alta Bistro at Whistler BC.  Vancouver food photographer David Buzzard
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 of The Alta Bistro at Whistler BC.  Vancouver food photographer David Buzzard
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

The Cure at the Nita Lake Lodge

Organic beef burger at the Cure Lounge at The Nita Lake Lodge

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.

Organic beef burger at the Cure Lounge at The Nita Lake Lodge

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

Whistler Magazine – Food Photos

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.

 

Araxi Whistler.  BC Sable Fish with Miso.

 

 

 

Tech Stuff:

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

Whistler FAQ Magazine

Whistler FAQ Magazine. Harrison Stoker
Craft beer aficionado and co-founder of the Whistler Beer Festival, Harrison Stoker at the Whistler Brewery.

Whistler FAQ Magazine. Julia McCabe
Yoga instructor Jula McCabe.

Whistler FAQ Magazine. Tory Martindale
Four Seasons Resort and Sidecut Steak House Executive Chef Tory Martindale.

Whistler FAQ Magazine. Tess Klein
Artist and jewellery designer Tess Klein

This year I got the assignment to photograph the portraits for the insiders feature of the Whistler FAQ Magazine, which is the resort magazine published by the Pique Magazine. I love shooting editorial portraits, and when I get an assignment, I’m all over it.

Shoots like this take a lot of planning and preparation. The first thing I did was get FAQ Editor Alison Taylor to send me the story outlines for each of the subjects so I could get an idea of where to pose them. Tess Klein and Tory Martindale were easy, as they both worked out of venues at the Four Seasons. Harrison Stoker is kind of a guy around town, so I asked him what would would be a good location that summed what he does, and he suggested the Brewery.

I did a lot pre-visualization of what I wanted, but you also have to be able to think on your feet as well. The … Read the rest