Summer Feast

What do food photographers and stylists do when they get together? Cook a feast and photograph it! I was especially stoked when my friend, food stylist Miranda Keyes told me she was coming to town for a couple of days. Miranda not only has an impressive resume, with clients like BBC Good Food magazine and Chatelaine Magazine, she also down to earth and is passionate about what she does. Here is the recap of our day together, in Miranda's words.

Food is a way to create new stories and circumstances that bring people together. Joann and I first connected via Instagram and when we met in person, it was over tea and scones in London, England. I was heading to Vancouver for a friend’s wedding this summer and jumped at the chance to shoot with Joann and Acorn while there. We wanted to create food and pictures that captured the bounty of Vancouver in the summertime.

As soon as I got off the plane, I went straight to Granville Island in search of salmon, then Main Street Farmer’s Market pick out seasonal local ingredients.  It was difficult staying on track at the market as the vendors had so many beautiful things on display.

Originally, we had planned to create an outdoor feast but it turned out to be a stereotypical Vancouver day – rainy and cool sweater weather – not quite the sunny summer day we had been hoping for. Fortunately, our gracious friends allowed us to use their beautiful home in East Vancouver.

For starters, we made an heirloom tomato salad paired with lots and lots of garlic, salt, pepper, olive oil and basil. The tomatoes were so beautiful and packed with flavour they hardly needed any adornment.

Then came the salmon I had cured overnight with a mix of salt, sugar and the zest from lemon, limes, oranges and grapefruit. Paired with rye bread from the market, fresh herbs and sour cream.


summer recipes (web)-28 For dessert, we used three pints of local strawberries to make a strawberry zuccotto cake. This Italian cake requires no baking, which is perfect in the summertime. It was filled with booze soaked lady fingers, sweet mascarpone and ricotta cream. Jam packed with strawberries inside and out and prettied up with flowers.

I had frozen some edible flowers, berries and fresh mint into ice cube trays, which we mixed into our sparkling gin cocktails. It was the perfect way to end the day, one that left me wishing I had more time to spend in this beautiful city.

Big thank you to our friends Elissa Crowe for hosting and Andy Grellmann for bringing us together.