I met Laura last summer when I first started working at Quince occasionally. Laura was usually leaving as I was coming so I never was able to say much to her other than a quick hello. Since taking on full-time work at Quince we have had opportunities here an there to talk a little more . I quickly learned that Laura made a vow to bake all 150 recipes in "Martha Stewart's New Pie and Tarts", à la "Julie & Julia" before moving out to Vancouver from Ontario two years ago.
This discovery intrigue me. I must confess pies are not my favourite thing in the world to bake, and when I heard she wanted to make 150 of them I had a hard time relating to her mission. But the more I thought about her pie adventure, the more I wanted to join in. If I could get her to bake a pie so that I didn't have to, then I could photograph the process. Pure pie heaven to me. I suggested a collaboration to Laura and she was game. She told me to pick the pie that inspired me for styling and she would make it.
With Summer close to an end, and plums available by the bounty I chose the Plum and Port Crostata. I pulled inspiration from a photo that sits on my fridge of my mother and her brother sitting at a table in 1979 drinking, smoking, and laughing.
Laura was also kind enough to act as my model, a true natural I say. Thanks Laura for the wonderful collaboration and I look forward to many more.
I am very excited to announce the release of the first issue of Bread & Butter, a Vancouver on-line Food Magazine.The magazine started as an Idea last winter between Melissa Quantz and Desiree Nielsen. These two, knowledgeable in writing, nutrition and photography asked Issha Marie to join their team completing the component of graphic design. With these three talented power houses, the magazine was sure to be a hit and they don't disappoint.When Melissa asked me If I would be interested in developing recipes for the first Issue, I didn't have to think twice. I'd spent most of my teenage years, twenties and present life devouring food magazines, the opportunity was thrilling! Melissa and I spent the whole summer discussing, cooking and eating our way through the birth of six recipes. It was a wonderful experience and I was most excited to see it all come together on the final day for the photo shoot and now on line.
The first volume titled Sustenanceis full of beautiful photography, typography, stories and recipes.
Thank you Melissa for your friendship and talent in making all things food beautiful. Thank you Desiree and Issha for inviting me along for the ride. I look forward to seeing what these women create next.
You can check out the first issue and my recipes on the magazines website under THE FEAST : "The New Classics" Enjoy!
Photo: Roasted Carrot and Coriander Soup with Harissa & Yogurt. Styled and taken by: Melissa Quantz
Tarragon and Honey Poached Strawberries
I asked my very good friend Diane Thompson to create a paper textile for me for one of my shoots. She is wonderfully talented and I love her clean, bright and bold patterns. I originally had a different recipe planned but when I saw the final product I was inspired to create something different. Diane would love this bright, light and elegant dish and I believe it suits her work well. You can look at and buy her beautiful textiles at www.clothlab.com
Strawberry & Rosewater IceCream between Saffron and White Chocolate Cookies