It’s been a week of blizzards and food photo shoots (sometimes happening simultaneously).
On Tuesday morning, I met up with chef Dennis Johnston of Fid Resto in Halifax and Dennis Evans, a local photographer we work with regularly in the magazine. Our photography intern, Lisa Enman joined us and snapped some photos of the shoot.
We were taking shots of Dennis’s recipe for lamb tajine for our upcoming story on inventive ways of cooking lamb; Dennis cooks this wonderful dish in a large earthen tajine pot. Dennis’s partner, Monica, hails from Tunisia, a place known for tajines of slow-cooked meat. Dennis flavours his lamb tajine with cumin, olives and saffron—so delicious.
Later that afternoon, I headed over to Gio in Halifax for our second photo shoot of the day, this time for our story on cooking with tea. Chef Bee Choo Char was a wonderful host for us that afternoon, while the blizzard raged outside. She prepared two elegant modern dishes that feature tea: a crusted duck breast with jasmine tea and thyme and scallops with green tea and candied ginger. I think her dishes are like edible modern art—they are so colourful and chic. Writer Simon Thibault stopped by and we also took shots of his lamb kebabs (for our lamb story); it was really cool watching him work his tiny hand-held blow torch.
Watch for all of these recipes in our spring issue out March 20. In the meantime, have a look at the link below for exclusive outtakes from both photo shoots. Thanks to our photo intern Lisa Enman for taking the shots at Fid.
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[...] This post was mentioned on Twitter by Dana Edgar, Janice Hudson. Janice Hudson said: Friday photos: behind-the-scenes shots of our recent shoots at @fidkitchen and Gio in #halifax http://goo.gl/AvltD cameo by @simonathibault [...]
[...] Lamb Tajine. It’s for their upcoming spring issue that hits the streets on March 20. Click here to see the pic’s, and be sure to pick up a copy of the [...]