I had the distinguished honor to work with the Art Culinaire team last fall, which in turn put my camera and I along side 3 very accomplished chefs.
The issue was just released earlier this month, so I thought I’d share a few of my favorite photos from the assignment.
This will be a short photo story of these 3 unique individuals, and the diverse environments in which they work.
Blaine Wetzel; Willows Inn/Lummi Island, Wa:
Blaine in the kitchen.
Blaine foraging along the shores of Lummi Island.
Smoked Tequila Oysters (to die for!).
King crab and the beginning ‘snacks’.
Halibut “chop” and Grilled celery root w/ horseradish mousse and chestnuts.
The smokehouse.
Organic grains with pickled mushrooms, and Blaine in the kitchen (once again).
Jason Franey; Canlis/Seattle, Wa:
Jason and his crew, in the kitchen.
A breakfast ‘style’ dish “Smoked” salmon with maple syrup on the left, and a Froie gras and rabbit torchon with pine ash dish on the right.
Jason and his crew on the roof of Canlis overlooking South Lake Union.
Matt Dillon; Sitka + Spruce, Corson Building/Vashon Island, Wa:
Matt Dillon and his piggy friend.
Whole beets in spiced brown butter with pickled rose petals.
Matt in his home kitchen.
Smelt with grated beets.
Have a great weekend, everyone!
~Charity
