Hello 

My desire for the creative life has led me to the streets of Paris, the boroughs of New York, the galleries of Berlin and always to the shores of the West Coast. I am inspired by living a simple life, rich in culture. I am drawn to cities where dogs sleep below cafe tables, where books and art grace the walls of homes and where the world slows down for a meal shared with friends.

I've made my home on beautiful Vancouver Island. My studio and home, a hundred-year-old character house, acts as the canvas for every photograph, recipe and dinner party. 

I invite you to read my blog, view my portfolio and please get in touch if you're interested in working together.

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Book Club

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This past February I decided to organize a book club with some of my favourite girlfriends. What started as a chance to read, cook and get together on occasion, has quickly become a highly anticipated afternoon of thought-provoking conversation paired with some really amazing food and wine. Our most recent book 'The History of Love' by American novelist Nicole Krauss was a beautiful read and provided us with a lot to talk about surrounding the topic of life's great loves.

For this month's meeting I made Seattle-based chef Renee Erickson's 'Ricotta, Apricot and Crisp Prosciutto Tartine'. A perfect appetizer for a summer picnic.

Ricotta, Apricot and Crisp Prosciutto Tartine

2 tablespoons extra-virgin olive oil, plus extra for brushing and garnish
4 fresh apricots, halved and pitted
Sea salt
Four ½-inch thick slices country bread
4 thin slices prosciutto
½ cup ricotta, at room temperature
Freshly ground black pepper
6-8 mint leaves, roughly torn

Set a grill pan over medium heat and brush lightly with oil. Brush apricots lightly with more oil and season with salt. Once grill pan is hot, lay in apricots, cut-side down, and cook until charred on both sides and just tender, 3-5 minutes total. Remove apricots from pan and set aside. Lay bread into grill pan and cook both sides until golden and charred in spots, 3-4 minutes total.

Meanwhile, swirl 2 tablespoons oil into a medium sauté pan set over medium-high heat. Once hot, add prosciutto and cook until darkened in spots, less than 1 minute per side. Transfer to a paper-towel-lined plate.

While toasts are warm, spread generously with ricotta. Top with apricots and prosciutto. Garnish with oil, salt, pepper and mint.

Summer on Vancouver Island

Creative Q&A: Beth Kirby