THIS INSTALMENT OF 10 IMAGES features the work of Julie Ann Marr, a Vancouver-based food afficionado who runs Kitchen Culinaire, offering cooking classes, wine tastings, culinary tours and private dinner parties. In 1997 Marr graduated from the professional culinary program at the Dubrulle Culinary Institute in Vancouver, after which she worked in restaurants around the city for a few years before coming to the realisation that she wasn’t a good fit for the demanding life of a restaurant cook. Marr left to teach cooking classes in people’s homes and eventually began offering culinary tours. Kitchen Culinaire was launched in 2008. These atmospheric photos whisks us to far-flung places such as Vancover, Rome, Puglia, Altamura, Grottaglie and Oria, capturing food in various stages of preparation, from mussels and clams with vermouth, Altamuran beans and cavolo nero; to whole wheat penne with roasted purple broccolini, garlic, chilli and home made ricotta. Scroll through for a glimpse…
PREVIOUSLY: Nastia Poberezhna / Darina Gritsenko / Juliane Diesner / @alicedetogni / Daniele Bianchi / @white_and_faded / Yunjung Choi / @jessiemaysnyder / Brenda Weischer / Angela Mugnai / Abbie Mellé / @nastyanastya / Fabienne Nomibis / Cecilia Santi / Katya Jackson / Sweet Laurel / Richard Lee Massey / Nelly Vels / Emily Hutchinson / Daichi Miura / @kseniaskos / @roselladegori / Jen Kay / Veronica Popoiacu / Jess Meyrick / Alina Kolot, Part 2 / French Country Cottage / @elieyobeid / Emily Jackson /_aya.lulu_ / Mary Seng / Lauren Bullen / Annabelle Fleur / Skye McAlpine / Alina Sepp / Alina Kolot/ @luclagasquie / @tara.adele.leydon / @dromelot / Beyza M. / Taylah Nilsson / @sky1967/ Dominique Tabrett / Nicoletta Reggio / @tuss__ / Catherine Cordasco / Kit Lee (李潔儀) / Dear Laura / Yannick Bauer / Jannik Obenhoff
Lunch for one
Braised radishes with homemade ricotta on toasted sourdough with radish leaf pesto
Vignarola
A spring vegetable stew with artichokes, fava beans, peas, greens, onion and garlic, some chilli flakes, white wine, plenty of olive oil and some mint and parsley leaves
