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ISSUE 1. VOLUME 1. Bellwether of the Okanagan Ned Bell Guilty by Association Politics or Prosperity? dining with the Gods 4.95 CAN / 6.50 US

Savour Magazine, Gourmet Okanagan Style

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Savour Magazine shares a passion for the rich culture of wine and food in the Okanagan Valley. This extraordinary publication offers readers in-depth perspectives to all of the elements that define our region as an international culinary and wine destination. Dedicated to providing authentic editorial from a stable of talented and professionallocal writers, Savour offers independent reviews, opinions and features in an entertaining and informative format.

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Page 1: Savour Magazine, Gourmet Okanagan Style

ISSUE 1. VOLUME 1.

Bellwether of the OkanaganNed Bell

Guilty by Association Politics or Prosperity?

dining with the Gods

 4.95 CAN / 6.50 U

S

Page 2: Savour Magazine, Gourmet Okanagan Style

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Page 3: Savour Magazine, Gourmet Okanagan Style

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Page 4: Savour Magazine, Gourmet Okanagan Style

6 from the editor

8 swirl

14 talking turkey

26dining with

the gods

36history of

hollman lang34 & 39tasting notes

18local

lounge 31Bellwether of the Okanagan

23globalperspective

Page 5: Savour Magazine, Gourmet Okanagan Style

57 SAVOUR its

59 calendar of events

60 spots

65 label library

66 resources

40hangover

heaven

43guilty by association

47recipes

COVER:This slow-roasted leg of lamb was prepared and photographed at Chef Marston’s in his home - A View of the Lake B&B. Recipe on page 51.

Founders Chytra M. Brown Craig N. BrownPublisher Chytra M. Brown Managing Editor Joyce D. WegnerArt Director Mark McCann DesignCopy Editor Nicole ForrestContributors Jennifer Cockrall-King Charles Hurtubise Ingo Grady Rhys Pender Ross Freake Steve Marston Deanna Brooks Contributing Photographers Shawn Talbot, Stephanie Seaton (All other photos are credited)

Savour Magazine is published quarterly by Prosper Media Group Inc. Copyright (2009) by Prosper Media Group Inc.

No part of this publication may be produced without written consent of the publisher.

Prosper Media Group Inc. President Craig N. BrownProsper Media Group Inc. 101-1979 Old Okanagan Hwy. Westbank, BC V4T 3A4

Advertising [email protected] www.savourmag.com

Subscriptions(Prices do not include 5% GST)1 year: $24.992 year: $46.853 year: $65.25I year (USA): $ 40.00To subscribe email: [email protected]

Canadian Publications Mail Product Agreement No.7296429.Publication Mail Agreement No. 41835528

Printing Teldon Print Media

The views expressed in Savour Magazine are those of the respective contributors and not the publisher or staff.

Page 6: Savour Magazine, Gourmet Okanagan Style

Joyce D Wegner, managing editorLaunching this new magazine is a labour of love for me. I moved to the Okanagan in 1983. I have been blessed to promote this valley in a variety of national and international publications. I believe that people still enjoy picking up a magazine that informs, inspires, and elicits conversation. I am pleased by the degree of interest from the food, wine, and tourism industry about Savour Magazine.

Specifically, I would like to thank Jamie Maw, former editor of Vancouver Magazine and member of the BC Restaurant Hall of Fame for meeting with me in the very beginning to share his wisdom, humour, and expertise. Christina Ferreira, Okanagan Wine Festival Society who shared her excitement about having a locally produced Okanagan-centric wine and food publication to promote the region.

Rosanne Ting-Mak of the BC Restaurant and Food Association (BCRFA) for making me feel so welcome at their events. Paul LaGrange, owner of PassaTempo Restaurant who volunteered to host our very first Dine with Savour event. Tina Baird, Naramata Bench Winery Association for her spirit of generosity. Christa-Lee McWatters Bond, Sumac Ridge Estate Winery and all of the wineries that willingly offered their friendship and their valuable time to support this local endeavour.

And the members of tourism, Ingrid Jarrett, Boutique Hotels BC who eagerly jumped on board donating her wealth of resources to provide me with valuable feedback and direction. Miles Prodan, Thompson Okanagan Tourism Association (TOTA) my reliable “go-to-guy” for information. Patti Ogden, Okanagan Wine Country Tours for promoting Savour to her clients and assisting with our subscriber base.

And finally, to all of my family and friends who have wondered where I disappeared to for the summer; this is it. This is my labour of love: an ever-evolving testament to the wonders of our gifted region. Savour the experience.

Chytra Brown, publisherLike a dream or a whisper that beckons, Savour Magazine has been years in the making, albeit to a great extent a fleeting idea in my head. For me, this is truly a passion, anchored early in my childhood by my beloved grandmother, Mary, who managed to dish valuable life lessons while teaching me how to cook.

When my husband, Craig and I moved here we quickly realized that the Okanagan was lacking a regionally focused magazine promoting the vibrant food and wine industry. With the support of Craig, my muse and inspiration, we assembled a talented team of professionals to put this publication together. Joyce D. Wegner, an awesome, kind, and at times, “kick ass editor”. Mark McCann, our visionary art director and Shawn Talbot, one of the most talented and busiest photographers in the Okanagan.

As a foodie and lover of the finer things in life, I am pleased to offer you Savour Magazine. I hope you enjoy the magazine as much as we enjoyed putting it all together.

Page 7: Savour Magazine, Gourmet Okanagan Style

Mark M McCann, art directorOne visit to the Okanagan and Mark was packing his gear to return. When he’s not adventuring outdoors or cruising on his motorcycle, he owns and operates a creative design studio. As a successful business owner and art director in Ottawa, Mark has established a wealth of clients in the Okanagan since his arrival in 2005. He has managed successful projects developing brand identities for large local corporations such as: Tree Brewing, City of Kelowna, Residential Developers, Kelowna Museum Society, The City of Kelowna, the municipal Art Gallery and many others. An avid adventure racer, Mark enjoys the simplicity of life that comes from spending a lot of time outdoors in remote areas. His lifestyle is also reflected in his creative philosophy - uncluttered, direct, and efficient that delivers uncontrived artistry embracing the symmetry of the natural world where he thrives.

Chef Steve MarstenMember of the Chef’s Association and the 2004 recipient of Bermuda’s Chef of the Year, Chef Marston also teaches cooking, owns A View of the Lake B&B, with an expansive demonstration kitchen and shares with us some of his favourite fall recipes. He was thrilled to participate in a sneak peek at Summerland’s newest eatery – Local Lounge & Grille and provide us with his review from a chef’s perspective.

Rhys PenderOwner of Wine Plus+ Rhys’s extensive experience and knowledge of wine and the wine industry has created a positive influence in the Okanagan Valley. In the final stages of acquiring his Master of Wine certification his credentials are impeccable for our tasting notes. He has worked with several associations throughout BC as a consultant, including the successful Naramata Bench Winery Association and is currently coordinator of the Similkameen Wineries Association. His article on wine associations in the valley is an insider’s look at the industry’s burgeoning marketing tool.

Ingo GradyProfessional Oenophile and Wine Educator, Ingo represents Mission Hill Family Estate Winery far beyond the boundaries of the Okanagan. His travels and experiences offer a rich perspective of where our industry stands on the world stage. His attendance at the 5th Annual Wine Summit in Lake Louise is an interesting summary of that prestigious event.

Jennifer Cockrall-KingHost of www.foodgirl.ca, Jennifer brings a wealth of passion and talent to her award-winning writing. As an observer of the restaurant world, Jennifer followed Chef Ned Bell’s career and spends some time with him for not only an interview but shopping tips as well. A part-time resident of Naramata, Jennifer embraces the spirit of the Thanksgiving holidays by providing some new twists on cooking the big bird.

Page 8: Savour Magazine, Gourmet Okanagan Style

Between me and the rest of our staff we have been scouring the food/wine industry for news - we’ve sent emails, twitters, and even resorted to attending events in our efforts to gather information. Your participation is important to us, so please keep us up-to-date. I’ll try to include your news either in print or online – or both!

The 8th Annual Okanagan Summer Wine Festival took place up in Silver Star Mountain Resort near Vernon in August. Thank you to Warren Burgess of Pinnacle Suites Hotel for hosting the staff from Savour Magazine after the progressive tasting on final day of the event. A beautiful mountain setting with gorgeous Okanagan sunshine and a myriad of the valley’s wineries is a delightful combination that keeps the event popular every year.

From the mountains to Valentine Farms in Summerland, the first annual Okanagan Feast of Fields was a sold out success. We extend our kudos to our contributor Rhys Pender for organizing such a well-organized and flavourful event. As the owner of peach, plum and Golden Delicious apple trees thriving in abundance in my own backyard, I’m always searching for new recipes to display my tree fruit bounty. Blossom Fruit Stand Thyme Peach Relish offered the perfect sweet zing to top a mild Prosciutto and Goat Cheese Crostini with Vanilla. Roger Planidon, chef of the Cellar Door Bistro creates the yummy relish – only available for purchase at the Sumac Ridge eatery.

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by Joyce D Wegner

Page 9: Savour Magazine, Gourmet Okanagan Style

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Page 10: Savour Magazine, Gourmet Okanagan Style

The Burrowing Owl Plum Shortcake and Vanilla Bean Whipping Cream served decoratively on a washed vine leaf was an inspired choice paired with Rustic Roots Winery’s Santa Rosa Wine. With over eight tents of participants staggered throughout the farm, it was a leisurely pace of sipping award-winning varietals and sampling the creative genius of the Okanagan’s talented chefs under the warm summer sun.

I enjoyed a tasty lunch at the Asian Restaurant in downtown Kelowna with Sandhill Wines master winemaker, Howard Soon. While I indulged on the light, crisp and flavourful tempura, Howard feasted on a platter full of sushi. Always busy in the vineyards and in touch with the industry, Howard shared with me a few juicy tidbits of news.

Sandhill is leasing 300 acres from Covert Farms a portion of the 700 acres that also supplies grapes to Dunham & Froese Estate Winery. The $12 Million investment is anticipated to produce 72,000 cases of wine, mostly white varietals Pinot Gris (the #2 White Wine in BC), Pinot Blanc and some Chardonnay and Gewürztraminer.

Fourteen bottles of Sandhill’s 2005 Ehrenfelser Icewine hand-picked from the vineyards surrounding the Harvest Golf Club were shipped to Japan by personal request from the Empress Michiko of Japan during her recent visit to Canada with her husband Emperor Akihito. Howard received a phone call from the Japanese Consulate. “I presume that her majesty had tasted the Icewine prior to her arrival in Canada as their visit did not include the Okanagan. Masayoshi Ohkubo, the owner of the Harvest Golf Club is a big fan of our Icewines and probably gave them a few bottles to sample.”

With a “heads up” from Howard, I was prepared for the July 23 announcement from Burrowing Owl Estate Winery and Quails’ Gate Estate Winery regarding the launch of their joint venture - Appellation Wine Marketing Ltd. of Vancouver. Jim Williams, a former sales executive with Vincor International and Mark Anthony Brands, is the president of the agency.

From their news release, Chris Wyse, president of Burrowing Owl and Tony Stewart, CEO and proprietor of Quails’ Gate note that “they shared the view that the two brands fit together perfectly with little price-point conflict and similar production volumes.”

Gray Monk Estate Winery held the grand opening for their newly expanded facility on September 10th. One of the most historical wine businesses in the Okanagan, George and Trudy Heiss have evolved their farmgate business from the 1980s to one of the province’s destination wineries.

photo Susan Harker / courtesy Rustic Roots Winery

When it comes to the best quality coffee and espresso, Caffè Artigiano

is in a league of its own.

Caffè Artigiano West Kelowna

Unit B, 2127 Louie Drive, Westbank (across from the

London Drugs)

Phone: 250.707.3518

There’s no better time to visit Caffè Artigiano.

Sit back with a heart-topped latte and a

golden Italian panini, and enjoy a taste of

what many believe is the World’s Best Coffee.

www.caffeartigiano.com

Regarded as North America’s premier coffee-house chain,

Caffè Artigiano launched in Vancouver in December 1999 with

a vision of an Italian-style coffee house and bistro that offered

superior coffee, excellent food and a lively-yet-comfortable

atmosphere. Today, the company is famous for its quality and

is well known for it’s stunning ‘latte art’—a unique rosetta,

tulip or heart atop each cappuccino and latte served. Guests

enjoy the warm atmosphere rich with rustic-meets-

contemporary Italian flare.

Of course, it all starts with the best beans. Caffè Artigiano

sources and purchases only the finest coffee beans from select

farms around the world, ensuring superior-quality coffee,

espresso and lattes. After the beans are delivered from one of

the world’s leading coffee roasters, 49th Parallel, each café

Manager takes extreme care to ensure the sweetness and all of

the complexities and flavours from the coffee beans can be

savoured in an espresso, a latte or in a cup of coffee. Within

the caffes, there are many steps during the process of making a

coffee, a latte or an espresso whereby the quality can be com-

promised. The burnt flavour so prevalent in other beans is not

a flavour profile at Caffè Artigiano.

Caffè Artigiano is proud to have won numerous accolades over the years for its team of highly skilled profes-

sional baristas, who ensure that each cup of coffee is poured to perfection. Current Canadian Barista Champion

Sammy Piccolo placed second at the World Barista Championships in April 2009 in Atlanta, Georgia. The com-

pany is the only café in the world to place in the top seven in the World Barista Championships for six consecu-

tive years, and holds three second-place finishes, one third place, one fifth place and one seventh at the world

level. Caffè Artigiano also holds the title of Canadian Barista Champion from 2003 through to 2008.

Visit us for the best coffee, espresso or latte in Vancouver and, stay for the food and enjoy the atmosphere.

Caffè Artigiano sandwiches are made from scratch, fresh daily using only the highest-quality ingredients avail-

able. The menus also include made-to-order panini sandwiches, along with specialty baked goods such as fresh

pastries, muffins and scones (think to-die-for fruit and nut).

“Always busy in the vineyards and in touch with the industry, Howard shared with me a few juicy tidbits of news.”

Page 11: Savour Magazine, Gourmet Okanagan Style

When it comes to the best quality coffee and espresso, Caffè Artigiano

is in a league of its own.

Caffè Artigiano West Kelowna

Unit B, 2127 Louie Drive, Westbank (across from the

London Drugs)

Phone: 250.707.3518

There’s no better time to visit Caffè Artigiano.

Sit back with a heart-topped latte and a

golden Italian panini, and enjoy a taste of

what many believe is the World’s Best Coffee.

www.caffeartigiano.com

Regarded as North America’s premier coffee-house chain,

Caffè Artigiano launched in Vancouver in December 1999 with

a vision of an Italian-style coffee house and bistro that offered

superior coffee, excellent food and a lively-yet-comfortable

atmosphere. Today, the company is famous for its quality and

is well known for it’s stunning ‘latte art’—a unique rosetta,

tulip or heart atop each cappuccino and latte served. Guests

enjoy the warm atmosphere rich with rustic-meets-

contemporary Italian flare.

Of course, it all starts with the best beans. Caffè Artigiano

sources and purchases only the finest coffee beans from select

farms around the world, ensuring superior-quality coffee,

espresso and lattes. After the beans are delivered from one of

the world’s leading coffee roasters, 49th Parallel, each café

Manager takes extreme care to ensure the sweetness and all of

the complexities and flavours from the coffee beans can be

savoured in an espresso, a latte or in a cup of coffee. Within

the caffes, there are many steps during the process of making a

coffee, a latte or an espresso whereby the quality can be com-

promised. The burnt flavour so prevalent in other beans is not

a flavour profile at Caffè Artigiano.

Caffè Artigiano is proud to have won numerous accolades over the years for its team of highly skilled profes-

sional baristas, who ensure that each cup of coffee is poured to perfection. Current Canadian Barista Champion

Sammy Piccolo placed second at the World Barista Championships in April 2009 in Atlanta, Georgia. The com-

pany is the only café in the world to place in the top seven in the World Barista Championships for six consecu-

tive years, and holds three second-place finishes, one third place, one fifth place and one seventh at the world

level. Caffè Artigiano also holds the title of Canadian Barista Champion from 2003 through to 2008.

Visit us for the best coffee, espresso or latte in Vancouver and, stay for the food and enjoy the atmosphere.

Caffè Artigiano sandwiches are made from scratch, fresh daily using only the highest-quality ingredients avail-

able. The menus also include made-to-order panini sandwiches, along with specialty baked goods such as fresh

pastries, muffins and scones (think to-die-for fruit and nut).

ADVERTISEMENT

Page 12: Savour Magazine, Gourmet Okanagan Style

Congratulations to George Heiss Jr. as he celebrated his 25th anniversary as winemaker with the family-owned Gray Monk Estate Winery in August. Steeped in tradition, family operated wineries are fortunate to raise and keep their winemakers involved in the business through generations.

Winemakers on the move include Kenji Hodgson leaving Joie Farm for a winemaking sabbatical in France. Robert Thielicke, formerly with Mount Boucherie has replaced Hodgson as associate winemaker with Heidi Noble. Jim Faulkner is David Frederick’s new wine partner at Mount Boucherie Estate Winery. Jim is from Saanich Peninsula’s Church & State Winery.

Jeff Del Nin, the winemaker at Burrowing Owl is taking over for Faulkner with Church & State but he is not relocating to Saanich. The winery is relocating its wine production to Oliver, nearer to its vineyards.

From assistant winemaker at Road 13 Vineyards, Scott Stefishen is now managing the show at Burrowing Owl.

Mission Hill Family Estate Winery welcomes a new senior VP of sales and marketing, Iain Douglas will be working from the winery’s head office in Vancouver but he is looking forward to spending lots of time in the Okanagan. A “shout-out” to Ingo Grady for inviting all of our staff to Mission Hill’s barrel room for our photo-shoot; it was a rare privilege – much appreciated.

12817 Lakeshore Drive, Summerland(at the Summerland Waterfront Resort Hotel and Spa)For reservations: 250.494.8855 or visit opentable.com

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Chef Roger Planidon’s Thyme Peach Relish

Page 13: Savour Magazine, Gourmet Okanagan Style

Hitting another home run over the culinary fences into our home kitchens is Rod Butters with the launch of his new podcasts available either or raudz.com or on Itunes entitled, Home Plate. These vignettes are shot on location at RauDZ Regional Table and focus on local, fresh, seasonal bounty of our region. I love tomatoes and after watching Episode Two – Tantalizing Tomatoes, I’m confident enough to prepare Rod’s non-traditional prawn cocktails – yummy!

I wish I could golf like Rod Butters used to play ball. I participated in the BC Food & Restaurant Association’s 1st Annual Golf Tournament at Two Eagles Golf Course on September 15th. Although I didn’t win any recognition for my golfing skills, I was thrilled to take home the ‘Wall of Wine’. Every golfer was invited to bring a bottle of wine and for the cost of the wine and another $10 the wall was created. I came home with four and a half cases of wine – that’s 54 bottles! Neil Martens of Nineteen Steakhouse & Lounge provided a fabulous spread of barbecue steak and all the fix’ns for all of us famished golfers.

With the arrival of the Okanagan’s largest Fall Wine Festival we’re thrilled to be attending several of the over 100 events during the ten days of the event. We’d love to hear from you so say hi - in person, twitter us @savourmagazine, or send us your news via email at [email protected]

Chef Rod Butters

courtesy: RauDz Regional Tablephoto: David McIlvride

Page 14: Savour Magazine, Gourmet Okanagan Style

talking

turkeyA New Take On Turkey. Now you

have more decisions to make than

“light meat” or “dark meat”

By Jennifer Cockrall­King

Any way you slice it, bird is definitely the word when family and friends gather at Thanksgiving

and Christmas. Chances are that for these occasions, you’re basting, stuffing and oven-

roasting a big one with all the trimmings.

Page 15: Savour Magazine, Gourmet Okanagan Style

While the holiday turkey is a tradition for a reason, what if you want to stretch your culinary wings a bit? Maybe you’re not feeding a crowd. Or maybe, you are empty nesters simply wanting a turkey hit without all the prep work (and clean up) that goes along with a table-groaning spread made from scratch.

We’ve pulled together a few tips, tricks and ideas that are bound to inspire you. Plus we talk to a few local experts on how to get the most out of your turkey meal.

A New Twist on the Big BirdFresh is best because the meat will be moister than a previously frozen turkey. It also takes a long time to properly defrost a turkey. In order to avoid a dry and tough end–result, it’s important to defrost the turkey slowly, in the refrigerator. Allow one day of defrosting time per four pounds of turkey. That’s right, a 20-pounder takes four days to defrost from frozen. But it’s worth the slow thaw because your properly defrosted turkey will be almost as juicy as fresh.

Next, whether it’s a fresh or slowly defrosted turkey, brining it will take your turkey from good to great. A brine is a solution of salt, sweet and aromatics that the turkey bathes in for about eight hours just before you pop it in the oven. The result is an unbelievably plump, tender and tasty turkey. It will also slightly reduce the cooking time of the meat, so a little extra work up front is definitely worthwhile.

Where to find fresh: Choices Market in Kelowna - brings in fresh, free-run, hormone- and antibiotic-free turkeys for Thanksgiving and Christmas from a B.C. turkey breeder in the Fraser Valley. It’s best to pre-order your bird so that you get the right size of turkey. Bigger turkeys are easier to come by for Thanksgiving, but Christmas turkeys are generally smaller.

Nature’s Fare Markets - carries organic and traditionally raised fresh turkeys for major holidays, mainly on pre-order, also from a farm in the Fraser Valley. Sign-up sheets will appear a few weeks before Thanksgiving and Christmas at the tills at the store locations in Vernon, Kelowna, Westbank, Penticton and Kamloops.

Of course, most major grocery stores stock up on frozen turkeys, but many are now carrying fresh whole birds for special occasions.

Cooking for two: Divide and conquerJust as we rarely buy whole chickens anymore, we certainly don’t need to buy whole turkeys either. Fresh turkey cutlets, breasts, ground turkey and often drumsticks are now available fresh year-round in most grocery stores.

Fast fry: Turkey cutlets are a delicious quick meal. Melt one tablespoon each of butter and olive oil in a heavy skillet. Season both sides of two turkey cutlets with salt, pepper and your favourite spice blend (try mustard seed and fresh sage leaves). Fry the cutlets on medium heat until they are golden brown on both sides. The fresh sage leaves will be crispy and delicious. Serve with fall vegetables and a side of wild rice, quinoa or orzo pasta.

Stressbuster SolutionsLooking for a bit of home-cooking nostalgia without the shopping, cooking and clean-up? Choices Market Executive Chef Antonio Cerullo prepares special holiday turkey items, such as pre-cooked turkey breast with traditional cranberry stuffing. This turkey comes in a Cryovac sealed bag, and he suggests for best results to simply immerse the entire unopened bag in a large pot of boiling water for 15 to 25 minutes – according to the size and instructions – for a perfectly moist meal. Cerullo’s specialty turkey gravy, stuffing and cranberry sauce are also available separately to take the stress out of putting on a spread. Choices Markets also does Thanksgiving Dinner TV trays with all the usual suspects: turkey, mashed potatoes, gravy, peas, carrot and cranberry sauce.

Lilydale’s Roast & Boast is a frozen, pre-basted, pre-seasoned stuffed turkey that goes from freezer directly into you oven thanks to a cool space-age package. This is the solution for those who are cooking novices but who want to put on a holiday feast. It’s basically foolproof.

Get your fix year-round, no special occasion required. White Spot restaurants always have a Traditional Roast Turkey Dinner on the menu. Naturally, it comes with stuffing, mashed potatoes, gravy, cranberry sauce and seasonal vegetables.

Page 16: Savour Magazine, Gourmet Okanagan Style

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Page 17: Savour Magazine, Gourmet Okanagan Style

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Deciphering the Labels: Organic foods are grown, raised or produced according to a set of agricultural production practices described in the Canadian Organic Standards. As of this year, organic food labeling is federally regulated, though the use of the federal “organic logo” is voluntary. But it’s worth noting that no growth hormones are used in any turkey production in Canada. In fact, they are illegal. Free-run refers to poultry that is allowed to roam and feed at will, with access to the outdoors, as opposed to cage-raised birds.

Turkey Trivia: Turkey is actually an indigenous bird to the Americas and used to be commonly found from the southern parts of Central Canada to Central America. The Aztecs kept turkeys for meat and the Conquistadors brought a few domesticated turkeys back to Spain. In Europe, turkey caught on as a gamebird, and was further domesticated. Ironically, these European-domesticated turkeys hitched a ride back to the New World with the Pilgrims and have forever been linked to Thanksgiving feasts.

There are 64 turkey producers in the Province. Over the holiday season this year over 750,000 homes will consume turkey in BC. Residents of BC will eat 7.5 million kgs of turkey over Thanksgiving and Christmas.

Make sure you have room in your refrigerator, or a cool cellar for the turkey to brine for several hours.

In a large non-corrosive pot, add 1 cup (250 mL) table salt or 2 cups (500 mL) kosher salt to 4 litres of water, unsalted vegetable or unsalted chicken stock. Add 1/2 cup of maple syrup, honey or brown sugar. Add 1 tablespoon (15 mL) of black peppercorns, whole allspice berries, or juniper berries if you have some on hand. Bring the mixture to a boil over medium-high heat, stirring to dissolve the salt. Remove from heat and cool to room temperature.

Combine the cool brine with another 4 litres of ice water. Remove any innards from the turkey’s cavity and place the fresh or completely thawed turkey in a very large (5-gallon / 20-litre) foodsafe plastic bucket, non-corrosive pot or special brining bag. Cover the turkey completely with the cold brine and refrigerate it for 6 to 8 hours, just before you plan to place the turkey in the oven.

Remove the turkey from the brine. Rinse the turkey inside and out with cold water. Discard the brine and pat the turkey dry for a crisper, more evenly browned skin. Roast the turkey as you normally would, but remember that the cooking time might be reduced slightly.

Once it’s out of the oven, always let the turkey “rest” on the cutting board for 15 minutes before carving it.

Food for thought: While a larger turkey yields more meat per pound, two smaller turkeys will yield twice the thighs, drumsticks and wings with a shorter cooking time.

Here’s a simple brine recipe for a small 14 to 16 pound turkey.

Keep Thanksgiving Pet Friendly: Changing your pet’s diet over the holiday is a risky business. Fatty foods like roasted turkey skin can inflame the pancreas and leave you looking after a sick pet while washing more than just the dishes.

Avoid temptation by keeping your food and garbage safely out of reach from your pets. And ask your guests NOT to feed any four-legged mooches.

Turkey bones are fragile and can splinter in throats or tummies, a danger to both your pet and your bank account with needless vet bills.

Avoid heartache by ensuring your best friend has current ID tags with a license in case your busy holiday household neglects your everyday security measures and your pet escapes or wonders away.

Page 18: Savour Magazine, Gourmet Okanagan Style

As soon as rumours began circulating that the popular McWatters family was considering opening a waterfront restaurant mouths began to water and glasses clinked together in celebratory anticipation. Who better to ignite the culinary scene in sleepy Summerland than the wine savvy duo of  Harry McWatters and his son­in­law Cameron Bond? 

Cameron describes their concept. “To us the name  ‘Local Lounge & Grill’ speaks to our mandate of showcasing regional foods, wines and brews to celebrate the best that the Okanagan Valley and British Columbia have to offer.”

Ideally situated beside Summerland Waterfront Resort  & Spa, this newest culinary jewel of Okanagan wine country offers a stunning backdrop of expansive waterfront views  and the resplendent vineyards of Naramata in the distance. Hosted by Cameron Bond with his wife Christa­Lee McWatters Bond, I had the pleasure of a sneak preview prior to the  !"#$%&'()*&+,(!-.+%+)/(

With the moon glistening across the lake in early September, I arrived at the restaurant and was greeted by Cameron. He proudly ushered me through the doors and into an interior tastefully decorated in rich, earthy tones dripping in chocolate browns, sunny tangerines with soft vanilla creams. The warm 

tones were a pleasant balance to a contemporary interior design blending stainless steel accents and glistening granite table tops with butter­soft leather booths and club chairs. 

The restaurant has two distinct levels. The Grille is on the lower level featuring 65 seats with the addition of a wonderful lakeside patio for a further 120. Here families can relax and soak in the panoramic vistas while enjoying any selection from the well­crafted menu from Chef Cecconi.

Upstairs in the Lounge the intricately designed steel arborite adorning the walls adds a tactile, “look, but don’t touch” adult !*%.+0.,(,%1.+2%!+/(3(+415.*(!"(6&02$*..+(78(242-.+,.,('%9.(portraits serve as visual representatives of the Food Network, as Cameron explains, “This isn’t intended to be a sports bar, it’s a foodies haven.” There is a chef’s table that hosts eight guests and an additional secluded patio area for 15–both of which can be reserved for private functions with optional custom­crafted menus for every occasion.

We remained in the Grille where Cameron and Christa­Lee offered a welcoming glass of Sumac Ridge Estate Winery Tribute, an outstanding dry sparkling wine. As we chatted, nibbling on warm pita with dips of carrot hummous, Carmelis yogurt tzatziki & olive tapenade, the one ingredient that was 

local lounge grille summerland

“an interior tastefully decorated in rich, earthy tones dripping in chocolate browns, sunny tangerines, and soft vanilla creams”

by chef Steve Marston

photo Stephanie Seaton

Page 19: Savour Magazine, Gourmet Okanagan Style

Spectacular Views of Okanagan Lake

3762 Lakeshore Road 

250 860 4488www.sipsavorlounge.com 

Open for Breakfast, Lunch, Dinner and Snacks (7am ­ 11pm)

Spectacular ViewUpscale Food Casual Dining 

clearly evident at our table was Cameron’s incredible passion for the wine and food industry.

If Local had to rely on sheer enthusiasm, Bond’s would ensure immediate success. However, Bond wisely has directed his energies into securing the talents of chef Paul Cecconi, formerly of Kelowna’s Harvest Golf Club. Once our appetizers are cleared away, Chef Cecconi presented a sampling from  his thoughtfully constructed menu each wonderfully paired  with Okanagan VQA wines. 

:4*(#*20($!4*2.(!"(;%+)(:<20.*(142=*!!1(5*42$=.00&>(?%''&).(white cheddar, buttermilk onion rings, smoked tomato sauce paired brilliantly with the Inniskillin Okanagan Pinot Noir is a sterling example of menu artistry. The mushrooms explode with *%$=(!&9<(6&?!4*>(&,,(0=.(1%+%(!+%!+(*%+)2(&+,(21!9.,(2&4$.(and the conversation ceases to take in this delightful appetizer.

Conversation commenced when Chef Paul appeared tableside to talk about our menu selections for the evening, I asked him how he sources out his menu items. His contacts are a veritable who’s who of suppliers. Illichmann’s specialty sausages and deli meats and Carmelis Artisan Goats Cheese are easily within the 100 km zone. Summerland’s own Okanagan Vinegar Brewery and jam and syrups from Summerland Sweets are just a few of his neighbourhood suppliers. 

The next course was a tasty combination of chickpea falafel with Dungeness crab. It may seem a bit risky but it was pulled off well sided with roasted red pepper puree, fennel remoulade 0=.(6&?!4*@2(A.*.(5&'&+$.,>(-&%*.,(A%0=(See Ya Later Ranch Jimmy my Pal, wonderful. 

The arrival of Coriander crusted albacore tuna, soba noodles, thin vegatables, ginger­chili cream dressing with Nk’mip Cellars Riesling was only slightly disappointing. I found the tuna a little over seasoned, but as this was a smaller portion 0=&+(A!4',(5.(!+(0=.(*.)4'&*(1.+4(%0(A%''(-*!5&5'<(5.(#+.(A%0=(the full order. The noodles entwined around the vegetables were perfectly spiced again a great choice of wine.

“the one ingredient that was clearly evident at our table was Cameron’s incredible passion for the wine and food industry”

by chef Steve Marston

Page 20: Savour Magazine, Gourmet Okanagan Style

A small cube of Ginger beef short ribs and Ambrosia apple resting on creamed onions looked too good to bite into but once tasted A=&0(-!A.*"4'(6&?!4*2>(0=.(-!1.)*&+&0.(molasses tipped this over the edge “wonderful.” Unfortunately perhaps it was  the molasses that defeated the Osoyoos Larose Les Petales D’ Osoyoos as I felt it was not big enough for the sweet  robustness of this dish. 

A delicate custard cake with deep chocolate intensity a small scoop of ice cream melting on the top then edged with raspberry sauce ­ desserts do not get much better than this until the “pipe” is added then perfection is complete. To me Sumac Ridge Estate Winery Pipe is one of the best port style wines in the Okanagan.

As a chef myself, I appreciate the art of creating a well­balanced menu since there are many elements to consider. The utilization of seafood even though we are miles from the ocean gives healthy choices as well more depth to the overall menu. After a leisurely evening spent enjoying the 

creative genius of Chef Cecconi, I believe he has delivered an appealing array of choices expertly utilizing our valleys bounty to the 1&B%141/(C%2($4%2%+.(A%''(,.#+%0.'<(0&+0&'%D.(the taste buds of visitors and locals.

I look forward to returning when the doors !"#$%&''<(!-.+(&+,(%0(E!%+2(0=.(*.20&4*&+0(scene with its counterparts such as RauDZ Regional Table and Waterfront Wine Bar in Kelowna, Amante Bistro, Penticton, and Passatempo, Osoyoos. 

About the Chef:

Paul Cecconi was born in North Vancouver and started his training at the Boathouse Restaurant just before he was a teenager. He attending North Vancouver Culinary Arts program, then continuing his apprenticeship at the Four Seasons Hotel. The classical training of the time was the use of butters, creams and heavy sauces. Chef Cecconi transferred to the Four Seasons in Sydney, Australia where he discovered the use of lighter sauces and a simpler approach to ingredients.

“A delicate custard cake with deep chocolate intensity a small scoop of ice cream melting on the top then edged with raspberry sauce–desserts do not get much better than this” Awaiting guests for their new opening

Page 21: Savour Magazine, Gourmet Okanagan Style

Returning to Canada, Cecconi landed in the Okanagan at  The Harvest Golf Club, Kelowna. During his tenure there as head chef he created his own niche on the culinary scene. 

Winner Iron Chef Kelowna 2006, Paul is a mentor to many local junior chefs and is instrumental instilling vibrancy in  the junior chef program. Sumac Ridge Estate Winery Tribute ­ $1.25 is donated directly to the Canadian Olympic team and the 2010  Olympic and Paralympic Winter Games with the purchase  of every bottle.

photos Stephanie Seaton

Page 22: Savour Magazine, Gourmet Okanagan Style

Bouch

erie

Roa

dWESTKELOWNA

KELOWNA

OKANAGAN LAKEHWY

97-S

4 bedroom, lakefront homes each with boat slip and lift and amenities including salt water swimming pool, hot tub, private sandy beach and 8 acres of vineyard maintained by Quails’ Gate Estate Winery.

Call 1-866-582-1999www.kelownalakefront.com/savour

designed and developed by Trasolini Chetner Construction - winner of the 2008 CHBA National SAM Award for New Homes - www.traschet.com

1457 Green Bay Road,West Kelowna, BC

Showhome Location:

Savour... living here!

Waterfront is proud to acknowledge Savour as its of!cial Okanagan lifestyle publication.

Page 23: Savour Magazine, Gourmet Okanagan Style

When George Schwarz, the Swiss-born owner of Relais & Chateau Post Hotel invited me to speak at the 5th annual Wine Summit in Lake Louise, I was delighted. Word of this prestigious wine event, open to only family wineries, had long since reached the Okanagan, yet no Canadian winery had ever been invited.

Influential names from established wine regions such as Napa, Tuscany and Ribera del Duero poured their most stunning vintages alongside winemakers from up-and- coming countries such as Argentina, Australia and Canada.

Leading off was Santiago Achaval, co-proprietor of Achaval-Ferrer, arguably producer of the very finest wines in Argentina’s Mendoza region. Santiago’s single vineyard, old vine Malbecs, delivered an unprecedented understanding of this grape and the high altitude Mendoza terroir.

Next up was Ben Glaetzer with a line-up of wines that epitomize Australia’s Barossa Valley. Both Glaetzer and Achaval rely on old vines (50-120 years) which deliver ridiculously low yields (one pound of grapes per vine, or 0.9 tons per acre) to craft wines of immense concentration. In contrast, the most acclaimed Okanagan reds are crafted from 10-year old vines cropped at slightly higher yields.

When one thinks about the Napa Valley and all its famous Cabernet Sauvignon producers, none are more iconic than

Caymus. Proprietor Chuck Wagner introduced an eight-vintage vertical of his superstar “Special Selection” Cab, a dark and concentrated wine with intense flavour and structure.

Finally, I had the pleasure of introducing the Okanagan’s very own, Mission Hill Family Estate to the wine-savvy audience with a wine and food pairing seminar featuring proprietor Anthony von Mandl and winery chef Michael Allemeier. Michael received enthusiastic cheers for his dishes matched to four Mission Hill Icewines. True to his cuisine du terroir philosophy, his creations showcased authentic Okanagan ingredients such as quince, fennel, estate pears and Tiger Blue cheese.

Global Perspectives

by Ingo Grady

“Michael received enthusiastic cheers for his dishes matched to four Mission Hill Icewines.On reflection, the Canadian debut at the Wine Summit was an unmitigated success...”

Page 24: Savour Magazine, Gourmet Okanagan Style

Estate Winery

OLIVER, B.C.

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The charismatic Marchese Piero Antinori is considered to be the father of modern Italian winemaking. His “Super Tuscans”, Tignanello and Solaia, are two of Italy’s most sought-after wines and he showcased five vintages of each; a spectacular display of great personality and elegance, both the man and his wines!

The final technical tasting featured the rarest wines of the summit. For more than a century, Vega Sicilia has been the “First Growth” of Spain. This legendary Ribera del Duero estate is owned by the soft-spoken Pablo Alvarez who first treated us to three vintages of Valbueno, his Tempranillo-Merlot blend. But the wine of the day was Unico, (unique) another Tempranillo-Merlot blended wine that defies convention and seems to live forever: there was uncommon consistency of style between the vintages shown: 2000 |1994 |1986 |1970 |1965 |1953.

Even though some of the tastings took place right after breakfast, all of us were keen to partake, which reminded me of a favourite response when asked about the best time to drink wine: “You have the difficult choice between breakfast and dinner.” For this audience, with this caliber of wine, the answer was clearly anytime.

On reflection, the Canadian debut at the Wine Summit was an unmitigated success and an important milestone in our industry’s quest for having Okanagan wines placed alongside the very best in the world. That accomplishment might be closer than most people thought possible, at least in the eyes of this expert assembly of wine aficionados and winemakers.

photo Bill Marsh

Marchese Piero Antinori, the father of modern Italian winemaking.

Page 25: Savour Magazine, Gourmet Okanagan Style

Osoyoos caters to every palate.

The rich bounty of this South Okanagan paradise, combined with more than 20 restaurants of every description,

provide delicious fare for all to enjoy.

Savour the experience at destinationosoyoos.com

Dest Osoy Savour mag F/P 9/18/09 4:37 PM Page 1

Page 26: Savour Magazine, Gourmet Okanagan Style

the Gods dining with

God’s Table set for a heavenly feast

photos Stephanie Seaton

Page 27: Savour Magazine, Gourmet Okanagan Style

Itis a glimpse into heaven, especially for non-believers who resist the gilded glory of the traditional hereafter. The automatic gate at the end of the long driveway silently swings open and the winding road between the vineyards leads you to rustic parking area tucked under the trees not far from the main building where a well-worn timber door stands open awaiting your arrival.

A large furry white mutt casually saunters over to take a sniff as you exit your vehicle. He’s the four-legged version of St. Peter - the official greeter to God’s Mountain. His name is Luna and he wears the regal bearing and face of a Pyrenees Mountain dog and the friendly demeanor of a collie. Luna gently herds you towards the open door of the office that is like everything in this magical place - unadorned by signage. Richard, one of the three permanent residents at the estate is calmly deciphering from thick Swedish accents as a newly arrived young couple patiently spell out their names in halting English. Triumphant, Richard scribbles a quick check mark in pencil upon the ledger and welcomes the couple to the estate. I’m invited to join them as he takes us on a tour of the buildings and surrounding grounds.

Our respective rooms are clean, simple and very cozy. I’m thrilled with the view of Skaha Lake outside the large picture windows of my sitting room. A large futon couch covered with embroidered pillows beckons me to sprawl upon it and memorize every detail of the scene before me. The scarlet geraniums stuffed and blossoming in planters outside my window, the worn wooden bench with its decorative wrought iron frame set inside the cozy courtyard outside my door, the earthen tiles where Zola, the dingo dog, lies in a dreamless slumber under the outstretched canopy of a nearby Mountain Ash. I recall the Spanish proverb in their brochure, “How beautiful it is to do nothing and then rest afterward.” It is tempting, but I must change for dinner.

It is a quick stroll from my room along a gravel pathway to the front of the estate where a long table is elegantly set upon the front lawn. The white linen tablecloth stirs gently in the breeze as the crystal sparkles capturing the fading rays of the long day’s summer sun. There are a dozen chairs placed on either side in a farm style manner. A server in a crisp white uniform greets me with a glass of Pinot Gris from Laughing Stock Wines. Guests spill out randomly beyond the grand-style staircase that extends from the large portico embracing the ornate façade of the main house.

I wander up the staircase to take a peek into the main drawing rooms. Large cozy couches and overstuffed chairs are tucked between an eclectic display of antiques that capture your attention and imagination. My eyes linger on the over-size vintage portraits and landscapes that decorate the walls. Hand-woven rugs bravely resisting the ravages of time and traffic stretch from end to end in a subtle blend of floral patterns. A hand-carved chess set stands on guard on a mahogany table while upon another ‘The Ultimate Cigar Encyclopedia’ rests beside a hardcover edition of the ‘Best of James Herriott’. Like my room, I’m tempted to fold myself into the contours of a couch to study every detail of my surroundings. But, I hear the dinner bell ring from outside the open window proclaiming the beginning of my Alfresco dining experience.

Alfresco dining at God’s Mountain Estate

by Joyce D Wegner

“How beautiful it is to do nothing and then rest afterward.” Spanish proverb

Page 28: Savour Magazine, Gourmet Okanagan Style

Servers weave amid the group offering trays full of appetizers that pair excellently with Laughing Stock Winery’s Pinot Gris. Locally produced Prosciutto wrapped around freshly picked melon is the first savory sample from the creative genius of Dana Ewart and Cameron Smith from Joy Road Catering Company. I meet four men from New Zealand who are thrilled to participate in this event. “We have wine in New Zealand, “one admits with a grin. “But we like the wines here very much too.”

The next teaser is a crispy God’s Mountain apple slaw over a puff of slightly toasted fresh goat cheese. The tangy slaw curls itself seductively around the melting cheese in a naughty but nice blend of texture and taste that is hard to resist. So, I don’t and indulge in a few more before I head to my seat at the table.

The first course is paired with a stunning Chardonnay. Cynthia and Dave, the owners of Laughing Stock Wines, are seated next to me. Dana, our diner host invites Dave, also the winemaker, to introduce us to his Chardonnay. He has a friendly and receptive audience of foodies and wine enthusiasts who attentively listen to his every word.

“This Chardonnay was aged in puncheons using 200 year-old french oak that influences caramelized flavours in the wine.” Dave explains. Puncheons are over-sized barrels that hold 500 liters of juice (more than double the standard). At first sip, the Chardonnay arrives with a bolder presence than the Pinot Gris we’d been drinking earlier. The fruit is softer, the tannins smoother and with a hint of oak it promises to be a contender with our next course of Black Cod, sweet garlic sauce, homemade pancetta, cippolini onions with freshly shucked corn and oregano.

Yet before we begin, Dana has something important to share with all of us. First, Amos, the adorable husky/golden retriever that has made himself visible during the reception is unveiled as the reincarnate of the Artful Dodger from Dickens. “ No, he doesn’t steal food,” Dana explains. “He steals wallets, from your back pockets, while you’re dining. So, please anyone with a wallet in their back pocket, make sure to hide it from Amos.”

So, wallets safely tucked away, Dana asks us to bow our heads in prayer for the “God’s Mountain Grace.” In this heavenly place, all heads bow as Dana inspires us with a local ode of appreciation to the bounty of our region. A chorus of “Amens” arrives in time to enjoy the next course.

The fun begins with the arrival of Blind Trust, Laughing Stock’s tribute to their former lives in the financial sector where the contents of a blind trust are typically kept under seal. Dave explains, “When you purchase this bottle, you are trusting the winemaker. And to test your knowledge of wine, I invite you to guess what blends this wine is made from.”

The sipping and the chatting grow excitedly while Dave and Cynthia encourage the enthusiasm. Finally, Dave reveals that the label on the bottleneck actually peels back to reveal the composition. It’s a great conversation starter. Deep, dark, and inky, this complex blend of Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot is a stalwart companion to Joel’s Venison sausage with roasted eggplant, tapenade and cherry tomatoes set in a roasted red pepper sauce.

As the sun sinks behind the distant hills and the glow from the candles illuminate our culinary convivial, our servers quietly steal away our empty plates and replenish our drink.

The sunsets on God’s Mountain photos Stephanie Seaton

Page 29: Savour Magazine, Gourmet Okanagan Style

Saving the best for last is Laughing Stock’s Portfolio – Gold medal winner at the Canadian Wine Awards. This is a wine that will snuggle into your wine cellars and become your absolute best friend in a few years. Richly layered it effortlessly enhances the flavours of our next two courses from the succulent roasted lamb, heirloom tomatoes and wild chantrelle mushrooms to the dark chocolate mousse and honeycomb.

Locally roasted coffee signals the demise of our dream dinner. Reluctantly guests hug each other in the European tradition of newfound friendships and retire for the evening. I follow the lit pathway to my room where a soft lamp glows in the window. I

realize I don’t even have a key to my door. A warm breeze softly dances with the drapes and I sink into my bed. The sandman arrives unannounced and I awaken refreshed the next morning.

I hear “clop, clop” outside my window. As I wipe the sleep from my eyes, I see a white horse standing in the courtyard nibbling on the flowers. At first I think I’m still dreaming as he appears translucent in the morning sun but after a few chews, Sara, my host arrives and shoos him away.

I lean out my window. “Who is that?” I ask.

“Oh, that’s Sir Grey,” Sara laughs. “He’s my daughter’s horse. He’s 23 now and diagnosed with cancer. I don’t have the heart to pen him in, so he wonders through the grounds.”

Sara hustles away to prepare for breakfast and I quickly change to join her. The cozy dining room offers a feast of morning’s repast. Freshly baked croissants, whole grain bread, and peach/almond coffee cakes are tempting for the sweet tooth. While steaming hot plates hold scrambled eggs, homemade potato latkes, and a selection of bacon and small sausages. Cheery tableware and bunny coffee mugs coax smiles from the most reluctant risers.

I’d like to stay forever. The absence of the influences of the outside world – no televisions or telephones in your room, no radios blaring, no rules posted, no signs to follow, no room service, no room keys to lose is a blissful state of surrender. This is a simple place with outstanding views, food, service, and ambiance. Sara reminds me as I say goodbye. “Please don’t call us a resort,” she implores. “We’re rustic in our own way. Like Yellow Point Lodge on the Island.”

I wave goodbye to Sara and descend God’s Mountain slowly returning to my mortal existence. Sir Grey, the beautiful white horse whinnies to me as I pass him in the vineyards. I swear I can see wings…

www.godsmountain.comwww.joyroadcatering.com

CAPTION AN CREDIT

“In this heavenly place, all heads bow as Dana inspires us with a local ode of appreciation to the bounty of our region. ”

Diners feast in farm style fashion

Page 30: Savour Magazine, Gourmet Okanagan Style

CAPTION AN CREDIT photo Steve Romaniuk

Ned Bell’s Cabana Grille

Page 31: Savour Magazine, Gourmet Okanagan Style

By the age of 23, Ned Bell had already arrived at the epicenter of Canada’s culinary universe. He was the executive chef of Accolade, and two years later, he held the same post at Senses Restaurant and Bar – two of Toronto’s top restaurants. Not surprisingly, the young, sandy-haired and photogenic chef caught the eye of Toronto’s food media and became a regular on Food Network Canada’s slickly produced, studio-in-the-round “Cook Like A Chef” program.

He then went on to open The Restaurant at the Peninsula Ridge Estates Winery in Niagara as the executive chef in 2000. While in the thick of Ontario’s wine country, however, Bell’s thoughts turned west. He recognized the potential of the then-largely-unknown and untapped Okanagan (oh how things have changed!), and its potential to be a major global food and wine destination. Bell knew immediately that it was here that he really wanted to make his mark. To boot, it was going to be a homecoming of sorts.

Why one of Canada’s best and best-known chefs opened a

big, year-round restaurant in a notoriously seasonal Kelowna

The Bellwether

of the Okanagan

by Jennifer Cockrall-King

Page 32: Savour Magazine, Gourmet Okanagan Style

Bell’s roots in the Okanagan run deep. Born in Penticton, Bell spent sun-drenched summers at the family summer home in Kelowna. “My parent’s helped to plant Blue Mountain in the 60s,” he laughs, adding that he’s not entirely sure that it was only grapes being planted up there. However Bell grew up primarily in Vancouver, and as soon as he decided upon cooking as a career, ambition and the required resumé-building had him hop-scotching through a few of Canada’s culinary hotspots.

Ambitious and driven from the start, Bell immediately threw himself into the fire working in the kitchen of none other than Michel Jacob at Vancouver’s fine-dining stalwart, Le Crocodile. There, he met another up-and-coming talent, Rob Feenie. Bell became Feenie’s sous-chef at the much-lauded Lumière restaurant. This spring-boarded Bell into arguably Canada’s most pressure-cooker of an environment at the time, downtown Toronto and the adjacent Niagara wine region.

Once he’d set himself the goal of owning and running his own restaurant in the Okanagan, Bell learned the business of running restaurants by aligning himself with two Alberta-based restaurant groups – Murietta’s and Redwater Rustic Grill / Vintage Chophouse & Tavern – which were bursting with ambition and expansion plans of their own. In fact, attempts were made to open both a Murietta’s and Redwater Rustic Grille in Kelowna,

but neither came together, a blessing in disguise, as Bell sees it in retrospect. He was going to be a minor partner in both these endeavours. Ultimately, he knew he needed to be an equal partner in whatever came next.

“Timing is everything,” concedes Bell. “It’s so cliché, but it’s also so true.” Luckily for the Okanagan, he found the right business partners and threw his hat into the ring “one last time.” Bell moved out to Kelowna in early 2007, and by June 2008, Cabana Grille opened.

Bell, like his colleague chef Rod Butters of RauDZ Regional Table, is reinventing local, “casual fine dining” in the valley by using the best products from the region in inventive and delectable ways without the starchiness and cost of traditional “white tablecloth” dining. Bell’s appetizers and entrées are invariably accompanied with a housemade fruit chutney, his signature blackberry ketchup, or other preserves and condiments canned at the restaurant when the fruit is plentiful and at its peak of flavour. He is a big supporter of the Vancouver Aquarium’s Oceanwise sustainable seafood program, which drives choices of fish and seafood on his seasonal menus. And he regularly participates in local food events and even hosts many winemaker’s dinners and “Iron Chef”-style competitions as both creative and competitive outlets for himself and his kitchen staff.

CAPTION AN CREDIT

“Timing is everything,” concedes Bell.

“It’s the hardest place I’ve ever owned

a restaurant.”

Mission Hill Chef Michael Allemeier & Ned Bell

photo Mark Edstrom

photo Mark Edstrom

Page 33: Savour Magazine, Gourmet Okanagan Style

“My pedigree is fine dining, but in the last year we’ve definitely been moving towards casual fine dining,” says Bell. “It’s a challenge opening a new restaurant in a new market with no history,” he ads, referring to his hectic, nearly endless workdays. Especially for a brash, big, 300-seat restaurant when operating at full capacity in the summer with the outdoor patio, indoor dining room, lounge, private dining room and bar. In a space this big, having the right team is critical. Bell’s right hand man in the kitchen is the restaurant’s chef de cuisine, Mike Wrinch. Pastry chef Melanee Peers looks after the dessert menu as well as the custom housemade pizza doughs and breads.

“It’s the hardest place I’ve ever owned a restaurant,” says Bell. The clients “are so finicky,” the revenue is “so seasonal.” But by constantly adapting and seemingly being all things to all people, Bell is blurring the lines between fine dining, family-friendly dining, a young, hip lounge hangout and a regular neighbourhood restaurant.

“We’re a live music venue, we’re a lounge, we’re wine-paired tasting dinners, we’re ‘kids eat free,’” says Bell unapologetically for the seemingly all-over-the-map elements that miraculously come

together at Cabana. The dining room, while barely a year-and-a-half old, is being remodeled to include more booths to make it cozier come winter for the regulars.

Is all this juggling and effort worth it? “It’s the most exciting place to cook in North America,” states Bell unflinchingly. “I’ve never had better produce and fruit. We’re close to three major cities. We have an international airport. We’re an up-and-coming global wine region. It’s a 10 out of 10.” It seems that despite its challenges, Bell wouldn’t be anywhere else.

Right now the shelves, cupboards and just about any other suitable surface at Cabana Grille are groaning with a 800 or so Mason jars full of preserves, chutneys, pickles, salsas and condiments: pickled asparagus, canned apricots, cherries, peaches, green beans, pears, chutneys, housemade ketchups, relishes and pickles. They’re studded around this Lakeshore Road-restaurant, not as decorative props. This is the real deal. Bell is obsessed with the fresh, local products of the Okanagan and is determined to carry those flavours throughout the year.

www.cabanagrille.com

“...the required resume-building had him hop-scotching through a few of Canada’s culinary hotspots.”

Page 34: Savour Magazine, Gourmet Okanagan Style

For dinner out, a family gathering, home parties or kicking back at the cabin,

Tinhorn Creek has the wines for the occasion. ! Celebrating our 15th

anniversary with a fresh look, we are proud to show you our 100% estate-grown

varietal line up and Oldfield Series wines. ! At Tinhorn Creek we sustainably

farm our land and create wines of merit. Our 150 acres of vineyards are located

on two unique and diverse south Okanagan sites: the Golden Mile and the Black

Sage bench. Our ability to blend the grapes from these vineyards and capture the

best characteristics of each site sets us apart. ! Visit our spectacular estate winery

in Oliver, BC and experience for yourself. We will welcome you with open arms.

DRESSED UP & READY TO GO!

NATURALLY SOUTH OKANAGANwww.tinhorn.com

Monster Vineyards Rosé 2008 Okanagan Valley, British Columbia, Canada

This side project from big-hit wonder Poplar Grove winery has a bright orange-pink color reminiscent of gummi bears and the fresh aromas of lemon zest, early-season strawberries and honeydew melon. The fruit flavours intensify into a combination of mandarin orange, candied lime sherbet and sweet strawberry shortcake, all wrapped up with a zingy acidity that makes your lips perform a lollipop smack. Perfect for parties and a sweet compliment for roasted turkey with cranberries, stuffing and all the trimmings!

$18-22

Nichol Vineyards Cabernet Franc 2006 Okanagan Valley, British Columbia, Canada

Those Christmas cakes that circulate the globe every festive season have died and gone to heaven in winemaker Ross Hackworth’s Cabernet Franc. Uncork the bottle and tip your nose into a bouquet full of cherry, eucalyptus, toasted cloves and nutmeg. The dark purple tones lead to a medium-bodied palate with spices such as nutmeg, cinnamon and white pepper, with an essence of rich dark fruits like dates, sultanas and currants. Subtle use of oak here is the key to adding complexity, bringing out a creamy vanilla quality rounded with the allure of luxurious Cuban cigar. Pour yourself a glass, light the fireplace, watch the snowfall and tuck into the white season with this substantive libation.

$27-31

Laughing Stock Portfolio 2006 Okanagan Valley, British Columbia, Canada (Merlot (61%), Cabernet Sauvignon (16%), Cabernet Franc (16%), Malbec (5%) and Petit Verdot (2%)

An intensely dark purple core leads you to believe that there is more than meets the eye in this complex blend. The nose, still a little closed, has subtle aromas of cherries, blackberries, mint, eucalyptus and dark chocolate that lead into bold and intense flavours hinting of black cherries, creamy dark chocolate and a nice lifted herbaceous quality. The finish is long with flavours of roasted coffee bean. Smooth and rich - this is James Bond in a bottle. And like 007, it is perfect for sequels in the cellar for many more years to come.

$39-50 of 5

of 5

of 5

Page 35: Savour Magazine, Gourmet Okanagan Style

Join us for a wonderful night of food, wine and fun.

This is the first in a series of dining events that Savour Magazine will be hosting. Chef Jonathan Thauberger has created a menu specifically tailored for this event.

Join Passa Tempos’ owner, Paul LeGrange, Savour Magazines’ Editor Joyce D. Wegner and a secret guest for this wonderful evening. The team at Passa Tempo Restaurant and Savour Magazine look forward to pampering you, wining and dining you till your hearts content.

Dine with Savour will be a popular series of dining events held throughout the Okanagan. Seats are limited so book now to avoid disappointment.

Where: Passa Tempo Restaurant At Spirit Ridge 1200 Rancher Creek Road, Osoyoos, BCWhen: 7pm, Saturday 21st November Price: $99 (dinner and wines only)

Dinner and Accomadation packages Available

To Book: Call 250-495-8007 or email [email protected]

Credit card payment required at the time of booking. Cancellation policy applies.

Page 36: Savour Magazine, Gourmet Okanagan Style

the history of Holman-Lang

in Naramataby Ross Freake

Naramata Estate Vineyards

Page 37: Savour Magazine, Gourmet Okanagan Style

By: Ross Freake

Keith Holman sips take-out coffee on the sun-drenched patio of Spiller Estate fruit winery on the Naramata Bench above Penticton as he paints his vision of the wine industry. While most visionaries look a decade or two into the future, Holman dreams on a grander scale — he’s looking centuries ahead.

“The wine industry in the Okanagan has to build itself around traditions and legacy, by people looking not to their lifetimes, but generations from now. That’s what the Europeans did.”

He hadn’t planned to become a wine mogul; he just wanted to own a fruit stand. He was 50 and debating whether to sell his 140-acre fruit farm or expand. Retirement lacked appeal, so he bought Spiller’s Corner because of the fruit stand, the oldest on the Bench and started a fruit winery and a B&B. “I just wanted to experience the customer, which you never get to do when you’re a farmer.”

He enjoyed the experience so much he bought a vineyard next door and a grape winery (Mistral) just down the road. “There was a turnkey operation winery next door (Stonehill) that came up for sale. It was a great opportunity to solve a lot of the issues of equipment and facilities.”

He and his wife, Lynn, now own seven wineries and a distillery –Spiller Estate Winery, Mistral, Lang Vineyards, Soaring Eagle, Stonehill, Zero Balance, K Mountain Vineyards and Spirit West Distillery.

“We started to make some moves pretty rapidly. At my age, I was going to take it seriously and move fast or get on with retirement.” The third-generation orchardist studied marine biology at the University of British Columbia, but he and his wife missed the Okanagan too much to spend the rest of their life near an ocean.

“We came back, but there were no jobs except in the fruit industry, so I bought a 12-acre fruit farm in the late 1970s. It was tough times to be in the fruit industry as it still is today.” In spite of the ups and downs of the fruit industry, he amassed land all over the Naramata Bench, becoming one of the biggest orchardists in the Okanagan.

His real drive toward the big time came after he had three wineries. He was still a niche player, and faced the same problem he had earlier: grow or retire. While he was contemplating what to do, he heard 10 entrepreneurs telling a CBC interviewer their secret of success: Buy a successful business. “After the interview, I thought if I want to be in the wine industry, I want to buy the best: get excellent marketing, excellent wine reputation, excellent location, production and wine expertise.”

“The wine industry in the Okanagan has to build itself

around traditions and legacy...”

“I have a huge appetite as far as the future in the

wine industry.”

photo Ross Freake

Keith Holman inspects the vines in one of his many vineyards.

Page 38: Savour Magazine, Gourmet Okanagan Style

He made a phone call, and six months later owned Lang Vineyards, which is built on the property his wife’s grandfather had homesteaded. Lang’s had a great reputation, great wines and great walk-in clientele, so kept Lang’s methodology of growing three tons of red grapes per acre and four tons of white, which is costly but produces superior wine, and hired a German winemaker.

Bernard Schirrmeister made an impressive debut, winning awards for Lang wines at the Austrian Wine Challenge and the next year, wines he crafted for Soaring Eagle, Mistral and Stonehill were also recognized as world-class at the Austrian competition.“It was a good feather in our cap showing we were on the right path, doing the right things,” Holman said.As he started to expand, Holman knew he needed a new business model. “If you’re going to have different wineries, you’d better have different products at each winery. We wanted to create a palette education so if people come to our wineries they’re going to experience a different style of wines and a different palette experience.”

Holman was an orchardist most of his life, but he knew as much about wine as he did fruit. While people his age were drinking Ruby Red and Baby Duck in the 60s, Holman was sipping great European wines at the dinner table of a French family that was his second home. He and Lynn spent two years in France looking after the French family’s ancestral manor house.

“When you’re invited to dinner by a French family, they have the wines, of course, but the special treat is the distilled products. They would start the meal with one of their spirits, to set up your digestion. They would do it again at the end of the meal. “That’s how I became interested in distilling. We built a distillery called Spirit West.”

Holman is betting his future that North Americans are embracing that European philosophy of dining and bought a still, which he “kept in mothballs until a guy walked through my door looking for a job as a winemaker. Turned out he, Laurent Lafuente, was a master blender and wanted to make boutique wines.”

Holman thinks cottage distilleries are at the same point wineries were twenty years ago. He already sells some fortified wines and will have a storehouse of product ready for sale when the government changes the taxation system, allowing cottage distilleries to become profitable.

“We have some big moves planned. Once you get to this stage, it starts rolling on itself. I have a huge appetite as far as the future in the wine industry. I can do anything I want, but you have to have a vision.”

He can move ahead knowing he has the blessing of the eagle. Soon after starting the Soaring Eagle Winery, grapes were coming down the tree-lined driveway, but he didn’t have the licence to start the production line. “It was a little impertinent to have grapes come down before we got the licence.”

As the Liquor Control Board inspector scrawled her name to endorse the paperwork, they looked up to see an eagle soaring overhead.

“I took it as an omen.” Holman smiled.

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GEORGIO’S

BISTRO

875 Anders Rd., Lakeview Heights Plaza (off Boucherie Rd.

250.454.9907

Naramata Estate Vineyards

Page 39: Savour Magazine, Gourmet Okanagan Style

Lang Vineyards Farm Reserve Riesling 2007 British Columbia, CanadaMedium lemon in colour, this wine instantly shows classic Riesling varietal character on the nose with lemon, apple and complexity of spice and stone fruit. The slight savoury notes on the nose are very German in style while the palate combines a fantastic racy minerality around a dry core with green apple, smoke, pear, peach and a very long finish. In a few words, intense, crisp, complex, racy, fresh and long - everything you want in a great Riesling. It is not surprising that this wine won Best White Wine at the Okanagan Fall Wine Festival Judging Awards last year.

$20

Stonehill Estate Winery Zweigelt Rosé 2007 Okanagan Valley, British Columbia, CanadaRosé is deservedly gaining popularity and acceptance in the wine world. And yes, real men also drink rosé. This wine is made from the uncommon Zweigelt grape variety. A pale pink in colour, the nose combines strawberry and rhubarb fruit with a herbal, green note. The palate is dry and nicely balanced with acidity leaving a crisp, vaguely strawberry and herbal tasting rosé with a strong mineral backbone. A touch hot in alcohol but worthy of a summer picnic or practically whatever you are eating this Monday or Tuesday.

$16

Soaring Eagle Winery Merlot 2006 Okanagan Valley, British Columbia, CanadaMerlot is far and away the most planted grape variety in BC, so wineries need to produce something good to stand out. This is a very deep ruby coloured wine with quite intense aromas of plum jam, chocolate, liqueur cherry and some Christmas cake spice. The palate is dry and full bodied with medium-full dusty, cocoa-like tannins and ripe plum and raspberry flavours. A good rich textured Merlot with intensity, length and those warming flavours to comfort the long winter nights. Alcohol does appear a touch hot in spite of only being listed at 13% on the label.

$25

Zero Balance Vineyards Malbec 2006 Okanagan Valley, British Columbia, CanadaVery deep in colour with a touch of garnet developed character beginning to show. The nose is quite intense with an intriguing floral, baking spice, dried fruit and pepper aroma. Perversely it smells like a kid’s sack of candy after a Halloween haul corrupted by a slight gaminess – an unexpectedly positive combination. At the end of a chilly Halloween evening you may well appreciate the peppery dry palate, gripping tannins and damson plum and raspberry flavour with that typical sweet and sour rusticity and roughness Malbec is known for.

$25

Sophisti-casual.

Kelowna:!"#$%#&'$!()*%&)+%,-#.*/%!(&!!!0!!Victoria:!!1.)2/&*)%3!4/)56%*!7'$$!!8!!9#*+'.3!:)$$'5/!!0!!metroliquor.com

collector to casual wines, spirits & beer | funky crystal and unique gift ideas extensive collection of local wines

of 5

of 5

of 5

of 5

Page 40: Savour Magazine, Gourmet Okanagan Style

hangover heaven

Hangovers are sometimes affectionately referred to as the barometer of “fun” from the night before. The best cure has always been a big breakfast and what better place to go than the local town treasure. The following four restaurants represent some of the best cures for a hangover the Okanagan has to offer.

Branches Cafe at the Best Western Lodge in Vernon, over looks the glorious organic tropical courtyard at the heart of the Lodge. This three storey atrium is sure to soothes your senses, and there is even a natural creek running through the atrium where you can see fish and turtles. The cafe serves a daily breakfast from 6:30am–11am with a menu full of traditional choices prepared with a Branches Cafe twist. A popular choice is their “Our Way Benedict” served with their own hollandaise sauce. On Saturdays and Sundays they have a $10 breakfast buffet that is open from 9am–11am.

The Grateful Fed in Kelowna is the place to go for breakfast and eclectic company. Rock and Roll memorabilia, which includes the rock posters and records that originally gave the place its name as well as the many items that have been donated over the years, cover the walls. At night the place is rockin’ with all kinds of live music. The evening atmosphere, though quieter, can still be felt in the morning when you can find everybody, from businessmen to old time hippies, enjoying the Grateful Fed’s signature Montreal smoked meat, eggs and in house panfries.

Shades on Main in Penticton is the place to go for big home style breakfasts at great prices. Large windows and booth seating create an atmosphere that is bright, fresh and most importantly, comfortable. A favourite of the locals, many have been going to Shades on Main for over 25 years. It is not unusual to see groups of 20 people sitting together talking about their families and their lives. Shades on Main’s most recommended dish is their Shades Scramble, a hearty combination of veggies, homefried potatoes, eggs, and their special cheese sauce all done in a skillet.

O’Delights, Osoyoos is the secret retreat for the locals. Open at 7:30am this family run bakery with an international twist, will feed you bacon, eggs, hashbrowns and toast but what makes this place truly tempting for breakfast is the sight and smell of fresh baked bread, muffins, cookies and pastries in the morning. O’Delights also has a coffee bar, smoothies...and wait for it...sushi and dim sum. Open for breakfast and lunch, eat in or on the go, O’Delights has something for everyone, they will even cater.

“The best cure has always been a big breakfast and what better place to go than the local town

treasure.”

by Deanna Brooks

Page 41: Savour Magazine, Gourmet Okanagan Style

Hangover RemediesAlthough being hungover after a hard night of socializing is never good, here are some fun cures for an upset stomach, collected from the people who’d know–college students and networking 30 somethings.

1. Any sort of greasy fast food- poutine and Macdonald’s cheeseburgers are the best.

2. Tomato juice with a raw egg added.

3. A Red Eye- beer and tomato juice.

4. A shot of the dog that bit you- if that dog was hard liquor.

5. Pepto Bismol

And for the really diligent

6. A glass of grape juice, a glass of water, and gravol right before you go to bed.

Every town has a breakfast joint that is unique, with its own vibe. These watering holes not only provide a big greasy breakfast for getting rid of upset, hungover, tummies, they provide communities with a place to gather,to meet greet, and connect. These places can be beautiful, or nostalgic and fun, homey, or even have an international flair. Start the day off right, even if the night before isn’t over yet, and find the nearest town treasure to have breakfast in.

Page 42: Savour Magazine, Gourmet Okanagan Style

““

quasiorgasmico

!"#$%&'(%)&*)$%+",%-".,*$/+%01&)%23&'4*1%,$54$0$,*%!&//

Organic Wines Picnic AreaReal Cellar Door Tastings

Page 43: Savour Magazine, Gourmet Okanagan Style

When a wine lover calls in to visit wine country, rarely have they come to see just one winery. An isolated superstar producer may get a steady stream of worshippers, but for most wineries it is safety in numbers on what can become a mini wine route that makes for business success. Increasingly as more and more wineries compete for the attention of wine tourists, British Columbia wineries are having to band together to market their area and remain in the spotlight. But are these new winery associations benefiting the local industry or do they create in-fighting and politics that could hamper the efforts of BC wine as a whole?

There are now nearly 160 wineries in BC, up a staggering 840% since around 17 wineries stumbled out of the free-trade decision in 1990. It was only a matter of five or so years ago that a weekend visit to Okanagan wine country was enough to take in all the best wineries. Now that same experience takes weeks and a very organised tour plan. So it is not surprising that a group of wineries in a given geographical area might see the opportunity to pool resources and try to increase their slice of the visitor market share.

In BC, it was the Naramata Bench group that set the trend for winery associations. Starting in 2004, with creative branding and a series of unique public, trade and media events, the Naramata Bench Wineries Association has certainly helped build success for its member wineries. Probably the most important result is the group efforts have built recognition for the region and instilled a reputation of quality to the area. The name ‘Naramata’ on a winelist now has a powerful association with quality.

Other regional associations have followed since, all trying to somewhat emulate the success of Naramata. The newcomers in the Okanagan-Similkameen include South Okanagan Wineries Association (for the Oliver-Osoyoos area), Similkameen Wineries Association (Similkameen Valley) and Bottleneck Drive Association (Summerland). The main goal for all of these groups seems to be to build awareness of the region and get more of the important tourist traffic to the tasting room doors. And it is sharing resources that does it.

The main benefit to forming an association has to be the bang for the buck you get when pooling marketing dollars. Where $300 might get you a business card size ad in a publication, a dozen wineries each putting in $200 makes for a much more impactful one or two page spread. Spend less, get more. The same formula also applies to events. A group of wineries heading out on the road to visit the major cities can put on a much more spectacular event together than individual wineries could do on their own. It makes simple business sense.

associationby Rhys Pender

“The name ‘Naramata’ on a wine list now has a powerful

association with quality.”

politics or prosperity?

guilty by

photo Gord WylieTherapy Vineyards

Page 44: Savour Magazine, Gourmet Okanagan Style

Lieutenant Governor’s Awards for Excellence in British

Columbia WinesIn 2003, the Lieutenant Governor of British Columbia in consultation with wine industry professionals throughout the province established this annual award to recognize and honour excellence in wines made from 100% British Columbian grown grapes and produced within the province.

Although there is no fee to enter, each winery is limited to four entries. For the purpose of judging, three bottles of each entry is required. A tasting panel consisting of wine critics and journalists select between eight to ten wines that have achieved “excellence”.

The winning wines are awarded in June and are entitled to use the Lieutenant Governor’s Award logo for promotional purposes.

Bounty Cellars 2007 Pinot Blanc

Cedar Creek Estate Winery

2006 Platinum Reserve Merlot

Church & State Wines

2006 Syrah

Howling Bluff Estate Wines

2006 Pinot Noir

JoieFarm Wines

2007 Reserve Chardonnay 2008 Riesling

Peller Estates Winery

2007 Private Reserve Pinot Noir

Road 13 Vineyards

2006 Fifth Element Red Blend

Sandhill Wines

2007 Small Lots Syrah

See Ya Later Ranch

2008 Gewurztraminer

Stoneboat Vineyards

2007 Pinotage

Wild Goose Vineyards

2008 Pinot Gris2009 Winners

For the media and trade, winery associations can help make life easier. Having a centrally located website with winery contact info, maps, and regional statistics creates a one stop resource. When holding tastings, dinners or seminars, associations also allow trade and media to taste nearly an entire region’s product line-up in just a couple of hours, rather than weeks spent on one’s own trying to piece together a picture of what is happening.

Winery Associations also open up agri-tourism opportunities for a region. Many of the groups have associate members, the rationale being that when people come to a region they are also likely to eat, shop, fill their car with gas, sleep somewhere and do various other day to day business. If wineries can help direct people to their local businesses, then the region as a whole benefits.

Despite the obvious logic and benefits of forming an association, things certainly don’t run smoothly all the time. The thorn in the side of all of these associations is internal politics. Every association has its share. Often these wineries have been in business side by side for years and were each other’s biggest competition. Threats such as Yellowtail, Argentinian Malbec and other regions simply weren’t on the radar. These newly connected wineries may also have had business dealings together in the past and business dealings unfortunately sometimes end on a sour note. To put a group of strong characters with an uneasy history together in a room and expect them to agree is going to make for some interesting scenarios. Multiply this to a cast of six,

10 or 20 players and things are likely to be at best tense and at worst very messy.

This political hotpot can be reason enough for some wineries to stay away from these associations altogether. And the winery that abstains is often one of the best known in the region. With wine that sells out quickly and strong market–demand, you cannot blame the owners of these wineries for wanting to stay away from the politics. The association, though, may well have lost one of its potentially biggest draws – the star winery to bring credibility to the association.

What then makes an association successful?

First and foremost–You need a large enough group, and the resulting membership fees, to actually perform some marketing activities.

Second–All members have to realise that compromise will be required for success. Without these first two elements covered, the association won’t even get off the ground.

Third–Once up and running, the association is going to need a highly regarded, well-known winery (or wineries) to get attention. Even a large group of little-known wineries will still have trouble getting the attention from the media and trade that they seek.

Page 45: Savour Magazine, Gourmet Okanagan Style

Fourth–Appoint a neutral individual to coordinate and manage the association. If all the work is left up to the members themselves, there will be further animosity due to perceived inequity in the division of labour.

With all these associations forming, will we see the competitive nature that used to exist between wineries now switch to competition between associations? Right now there is no evidence of that. Even though respective associations are certainly not working closely together, there are no indications of any malice. The main competition now is for event dates. With so many wineries and associations in existence, it is almost impossible to find dates for wine tastings, dinners or events that don’t conflict with the plans of another association or winery.

It sounds like a prickly path for a group of wineries to walk and it is. But the benefits definitely outweigh the negatives and if politics can be kept aside, regions are likely to benefit from increased awareness amongst media, trade and consumers.

There are also the benefits of increased traffic to the tasting room doors, a series of interesting events for consumers to attend and an opportunity for wineries to share ideas and improve quality. Let’s hope the associations will thrive through the growing pains of internal politics.

“Despite the obvious logic and benefits of forming an association, things certainly

don’t run smoothly all the time.”Editor’s Note:

Rhys Pender has worked with several associations throughout BC as a consultant including the successful Naramata Bench Winery Association. He is currently coordinator for the Similkameen Wineries Association.

www.similkameenwine.comwww.naramatabench.com

www.bottleneckdrive.com

oliverosoyooswineries.blogspot.com

SOUTH OKANAGANWINERIES ASSOCIATION

photo Gord Wylie

photo Lone Jones

Hillside Estate Winery

Page 46: Savour Magazine, Gourmet Okanagan Style

photo Stephanie Seaton

Page 47: Savour Magazine, Gourmet Okanagan Style

With a spatula, cream the goat cheese with some lemon zest, salt and pepper to taste. Form this mixture in to little pucks by hand, or push it into a ring to keep a nice round shape.

Toss the goat cheese puck in some flour seasoned with salt and pepper just to coat. Knock off the excess flour. Next dip the floured puck in some whisked up egg.

This is to make the panko stick. Put the egg coated goat cheese in the panko and toss to evenly coat. The goat cheese can sit like this in the fridge while you heat your oil for frying and make the slaw.

Shave the apple about 2mm thick with a knife or with a mandolin. Cut the shaved slices into little baton called a julienne. Start to heat the oil over medium heat (about a half cup).

Toss the apple with the grainy Dijon, and chop the parsley to add in. Cook the goat mixture until golden brown on each side, and drain on a paper towel. Serve warm with a sprinkle of the apple slaw and parsley on top to garnish.

*Carmelis Goat Cheese Artisan –www.carmelisgoatcheese.com

2 tubes of Carmelis* fresh goat cheese1 lemon zested

approx. 1 cupPanko (Japanese bread crumb) for breading

1 whole egg1/2 bunch flat leaf parsley

golden goat cheese with apple slaw

Yield: 8 canapes ­ for 4 guests

by Joy Road Catering Company

2 apples1 teaspoon of grainy Dijon mustardSalt and pepperFlour for dredgingNeutral oil for cooking (eg. sunflower, canola, vegetable)

Page 48: Savour Magazine, Gourmet Okanagan Style

photo Stephanie Seaton

Page 49: Savour Magazine, Gourmet Okanagan Style

Cippolini OnionsAre round flat Italian onions about two inches in diameter.

Cooking En PapilloteThis is a wonderful technique that we learned as young cooks at Avalon restaurant in Toronto. It is a fast, uncomplicated cooking method that is normally applied to fish and vegetables even fruit. There is little need for additional fat, as food items steam, and therefore cook in their own juices leaving the end product extremely flavourful.

For cooking en papillote you can use either tin foil or more traditional parchment paper. Pull off a sheet approximately an arms length. Place this on a tray. Gently peel the outer layer off of the cippolinis.

On the half of the sheet closest to you place the peeled onions, salt, pepper, olive oil, thyme and vinegar. Fold over the top of the sheet down to match the edge closest to you. Starting along the seam, tightly fold the edge of the foil or parchment. Keep folding working all of the way around until you have an empanada or pizza pop shaped package.

Make sure not to lose any of your lovely olive oil while folding!

Place this in the oven and cook for approximately 35-40 minutes, or until the onions are soft. The package will balloon up with steam, so be really careful when opening to avoid a rather painful steam burn.

These onions are mildly sweet, melt-in-your-mouth soft with delicious caramelized flavours. We serve them with any roasted meat, or in a salad with fresh goat cheese, in sautéed corn or just on their own.

Suggested Suppliers Valentine Farm’s Vinegar Works Tarragon VinegarDumplingdale Farm, Similkameen Valley

4 bunches of cippolini onions 2 tablespoons of good olive oil

1/2 teaspoon kosher salt

cippolini onions cooked en papillote

a couple of grinds of peppera few sprigs of fresh thyme1 teaspoon vinegar

by Joy Road Catering Company

Page 50: Savour Magazine, Gourmet Okanagan Style

photo Shawn Talbot

Page 51: Savour Magazine, Gourmet Okanagan Style

Using the tip of a small sharp knife make 12 to 18 random slits in the leg of lamb focusing on the meatier thicker parts of the leg then insert the thick slivers of garlic pushing well into the meat. The heat of the oven will close these slits, so there will not be any danger of losing precious meat juices. Mix together thyme, oregano, rosemary, salt and pepper. Drizzle olive oil over the leg of lamb then rub herb mixture well into lamb.

Roast lamb on the middle shelf in preheated 350 degree oven for one hour. Lower oven to 300 degrees and remove lamb and scatter vegetables on bottom of roasting pan and return lamb to pan on top of vegetables. The vegetables act as a barrier from the heat of the pan so nothing will burn on the bottom, as well as infusing flavour into the meat, very useful when it comes to making the pan gravy at the end.

Insert meat thermometer into fleshy part of lamb without touching bone. Pour wine all over; return to oven. Continue roasting for about 1.5 hours, basting a few times. Meat is medium rare at 145 degrees, 155-160 degrees for medium and 165 to 170 degrees for well done.

As we head toward the winter season now is probably a good time to get back behind the stove having spent many months cooking outside on the grill. With the change of seasons you can look at the variety of cooking methods with your oven and start preparing some simple recipes with awesome results.

Roasting for me is as easy and simple as cooking gets. Not too much chopping of meats and vegetables and hours of labouring over pots and pans. The simplicity is quite straight forward. Let the oven do the work whilst the kitchen is filled with glorious aromas of garlic, fresh herbs, hopefully from your garden and of course the sweet smell of lamb.

1 leg of lamb bone in (about 6 lbs.) Several large cloves of garlic cut into quarters

1/2 teaspoon thyme leaves, crushed 1 teaspoon rosemary leaves, crushed

1/2 teaspoon salt 1 teaspoon fresh ground black pepper

slow roasted leg of lamb with garlic & herbs

1 tablespoon flour 1/4 teaspoon oregano 1 large onion, quartered 1 carrot, sliced 1 stalk celery, sliced12 fl oz chicken stock 1 cup dry red wineOlive oil

by Chef Steve Marston

What is very important when the lamb comes out of the oven is to let it to rest in a warm area. This will allow the meat juices to reabsorb into the fibres and make the leg of lamb very succulent

At the same time the lamb is resting you can make the pan gravy in the roasting pan. Strain off as much oil as you can while leaving the very important meat juices and all the vegetables. Dust the pan with the flour. Place on the stove top on medium heat. Stir in flour and cook for a minute or two. Add 12 fl oz chicken stock then scrape all the wonderful particles from around the pan. A splash more wine would be good here. Cook for a few minutes to reduce then strain.

Chef’s Tip: The use of a good quality meat thermometer will give you accurate results all the time and save disappointments of either under or overdone roasts. One more thing to keep in mind is that a roast will continue to cook for a short while once it has been taken out of the oven so remove a degree or to under the doneness you are looking for.

Page 52: Savour Magazine, Gourmet Okanagan Style

Firm shallots cooked in spicy sweet sour syrup the caramelized shallots turn a wonderful glistening golden brown. The slow cooking method is important this will keep the shape of the shallots with luxurious dark spiced syrup, heavenly with roast lamb or grilled game meats.

To peel the shallots blanch in fast boiling water for 90 seconds quickly cool in running cold water. When peeling it is important to keep the root end on, otherwise the shallots will separate during the long cooking process. Once peeled, put the shallots in a large glass bowl.

Dissolve the salt in enough water to cover the shallots, and pour over, weighing them down with a large plate. Leave for a full 24 hours. Tie up the spices and lemon in a little muslin to make a small package or use a coffee filter and tie. Place the vinegar and sugar in a heavy preserving pan or a large heavy saucepan.

Add the spice bag and bring to the boil, stir to dissolve the sugar. Boil steadily for 10 minutes. Skim off any imperfections. Add the remaining spice bag. Drain the shallots and carefully add to the boiling syrup. Reduce the heat and simmer very gently for 15 minutes. Take off the heat and leave to cool. Cover and leave to marinate.

Next day, bring slowly to the boil, and then simmer gently for 15 minutes. Cool and leave overnight as before. On the third day, bring slowly to the boil again, and simmer very gently, until the shallots are translucent and golden brown: 2 to 2.5 hours. Remove shallots and put in sterile jars. If the syrup is still a little thin cook at a high heat and reduce until the syrup will coat the back of a spoon. Pour syrup over shallots and seal while very hot. Store in a cool, dark place where the Confiture can keep for a year or longer but is ready for eating immediately.

2.5 pounds French shallots 4 heaped tablespoons salt

Cold water to cover 4 Cardamom pods

2 sticks cinnamon broken in small bits3 strips of lemon (use potato peeler)

confiture of shallots

Yield: 5 cups

4 cups apple cider vinegar2 cups white vinegar4 cups granulated sugar1 teaspoon Whole cloves1 1/2 tablespoon whole caraway seeds 2 fresh red chillis cut in half

by Chef Steve Marston

photo Shawn Talbot

Page 53: Savour Magazine, Gourmet Okanagan Style
Page 54: Savour Magazine, Gourmet Okanagan Style

Autumn’s bounty is upon us and as we prepare for another white season it’s time to stock our pantries with a colourful parade of preserves saluting the abundance of our fresh local fruit and produce.

Preserving goes back to our earliest history when it was discovered that drying meat in the sun would make it last longer and more palatable. However the process of canning was introduced during the Napoleonic wars when the government offered a hefty cash award to any inventor who could devise an inexpensive way to preserve large amounts of food to solve the ongoing demands of feeding an army, thus enabling battles to extend beyond the summer and fall periods.

Even though you may not be feeding an army, with the abundance of truly amazing ingredients on our doorsteps, the benefits of preserving at home are many - it is a great way to stretch your budget, help the environment and live a healthier life all at the same time, rediscover the magic of preserving food.

So be creative! Conjure up your own unique masterpieces - peaches in Icewine, cherries relaxing in brandy, nectarines with rose wine syrup or quince ever so slowly poached then finished in rose hip essence are delicious ways to bring freshness to the table during the darkest days of winner.

The traditional way to preserve your garden gains is canning. This involves heating up both the jars and the produce to kill off any micro biotic germs that may spoil the batch. Then subsequently ensuring an airtight seal to protect the produce within the jars.

Some advice for the first time canner or pickler is to choose a relative simple recipe with few ingredients. This way you perfect what you are doing with little disappointment. Then as your experience grows you may feel comfortable to tackle more complicated products and finally have the confidence to add some of your own personality.

If you’re pantry is already stocked with the summer’s bounty–peaches, apricots, plums, pears, and cherries now is the perfect time to capture the flavours of fall. More robust ingredients, flavours, colours and aromas are present in process pickling foods. Hardier ingredients need a little more time and patience but at the same time we can add some of our influence, delightful spice bags for added aromas and heat.

Yes, You can

The bounty of the season captivated in decorative jars

– Can, Can!

photo Shawn Talbot

Page 55: Savour Magazine, Gourmet Okanagan Style

BY HANDF(Mix the flour, salt and sugar in a bowl big enough to play around in.F(Cut salted butter into ! inch cubes and unsalted into " inch cubes.F(Using a pastry cutter blend, into dry mixture until dough resembles a course meal.F(Sprinkle in the water tossing lightly with hands or a fork.F(Press dough into a solid mass, divide in two and wrap tightly in plastic.F(Push dough into a ! inch flattened disc or square and refrigerate.

IN CUISINART with blade attachmentF(Combine flour, sugar and salt in the mixer and pulse.F(Cube all butter into " inch cubes keeping it very cold.F(Place all butter into the mixer and pulse a few times to coarse meal.F(Drizzle in water while continuing to pulse.F(Dump dough into a bowl and lightly push the dough together by hand.F(Wrap in plastic and refrigerate or freeze. This can be frozen indefinitely if well wrapped.

For best results rest the dough in the fridge 2 hours min. Overnight is best. Roll the dough to " inch in thickness. Cut out 4” to 6” circles in the rolled out dough to form each Galette.

Mix fresh seasonal fruit with enough raw or white sugar to suit your taste. If using fruits with more liquid content add one tablespoon of all-purpose flour to thicken. Place the fresh fruit inside the centre of the dough and fold up the sides to cover the fruit slightly.

Bake at 350F convection or 375F still oven until lightly golden–25 to 30 minutes.

by Joy Road Catering Company

2 cups all purpose flour (preferably organic)

3/8 teaspoon fine salt

1/8 teaspon sugar

5 tablespoons salted butter +

9.5 tablespoons unsalted butter (218g)

3 tablespoons & 1 teaspoon ice water

Seasonal Fruit (peaches, plums, apples, cherries, etc.)

makes enough for two 9 inch pie shells

photo courtesy Joy Road

Fruit Galette aka fresh fruit pizza

Page 56: Savour Magazine, Gourmet Okanagan Style
Page 57: Savour Magazine, Gourmet Okanagan Style

Sweet SensationsTucked away in a little corner of the Guisachan Village in Kelowna, casual and professional chefs alike will find a place called Okanagan Grocery Artisan Breads. This little store bakes their own bread using local ingredients and fresh farmers market produce, every morning. The owner and head baker, Monika Walker and her husband are passionate and innovative about producing baked goods but they also have a sweeter side. One of their most popular breads is a Callebaut chocolate loaf, made daily, this delicious bread is best in the morning while it is still warm and oozing chocolate. It’s amazing in an ice cream sandwich or just topped with fresh strawberries. For special events like Valentine’s Day – it’s shaped into a heart. Another relatively new delight is the cakesickle. This treat is made from local fruit, mostly organic ingredients and dipped in Viennese chocolate. Perfect as a family dessert or as a sweet snack while wandering around the Kelowna sites. Monika Walker and her crew are always trying something new so people just have to drop in to see what they’ve come up with.

Vinegar WorksVinegar comes from the French words “vin aigre” meaning sour wine, so it is not surprising that the Wine Country is also becoming known for its wine vinegars. The Vinegar Works is a company that makes wine vinegars,and is found at Valentine Farms, a certified organic farm in Summerland. All the grapes for the vinegar are grown right on the farm, as well as the fruit. From vine to bottle it’s all done at Valentine Farm. These vinegars “are an ingredient, not just a condiment” says Kim Stansfield of The Vinegar Works. When asked how best to choose a wine vinegar, Kim had the following advise:

“Our vinegars follow the seasons and what is available in the farmers’ market. In the early spring, our raspberry infused is very popular on asparagus and baby beets. As the seasons progress our Tarragon Infused is popular for use with baby new potatoes and in potato salads. As the fall approaches, the Wild Elderberry and Red Wine Vinegars become more popular with brussel sprouts and squash. Our White Balsamic vinegar is popular at all times of the year.”

Already chefs around the Okanagan are using these vinegars. Chef Monika Lautebacher, at the Vintage Rooms in the Capri hotel, uses the apricot infused wine vinegar in her “Trout 3 Ways”. Chef Bernard Casavant at the Sonora Room at the Burrowing Owl Winery and Chef Bruno at the Vanilla Pod in Summerland also both use wine vinegars in their cooking. So if you are looking for something to liven up your cooking or to give as a house warming gift, check out Valentine Farms for a tasting or just head out to Okanagan Grocery in Kelowna, the Bliss Bakery in Peachland, The Bench Market in Penticton, or even The Wine Barrel in Victoria and pick up your own bottle.

by Deanna Brooks

Page 58: Savour Magazine, Gourmet Okanagan Style

Book Now For

fall Winemaker’s DinnersOct. 2 - Kettle Valley WineryOct.3 - Poplar Grove WInery

Oct. 4 - Nichol Vineyard Estate WineryOct.9 - La Frenz Estate Winery

Oct 10 - Cedar Creek Estate Winery

Go to naramatainn.com to sign up for our ‘Facebook’ page and follow

us on ‘Twitter’

Sole SurvivorsJim Belshaw took over Roy’s Shoes three years ago and one of his greatest contributions to this well-established and trusted shoe, boot and repair store was to bring in a selection of safety shoes. A statistic on the Workers Compensation Board’s (WCB) website states that last year in the Kelowna area, “over 3800 slips and falls resulted in a WCB claim”. For companies in the restaurant, catering, warehouse, or hotel industry this can mean a lot of money spent on claims and high insurance premiums. Belshaw, who was in the restaurant industry and who has been in the British Columbian Restaurant and Food Services Association (BCRFA) for the past 30 years, offers a Corporate Shoe Program for companies. The Keg and Kelseys in Kelowna both order shoes from Roy’s Shoes for their employees. With brand names like Birkenstock, Keens, and Shoes For Crews it’s easy to find shoes with slip resistant soles, supportive arches and even steel toes that are comfortable and stylish too. Roy’s Shoes will repair all the shoes they sell and donate a dollar of every repair to charities.

N

2006 RBC Canadian Woman Entrepreneurs

GOING OUT OF OUR WAY… IS JUST OUR WAYOpen until 7pm Daily, 8pm Thursday and Friday, 6pm Sunday

2080C Springfield Road, Orchard Plaza, Kelowna BC

Tel: 250.868.3990 www.discoverwines.com 1.888.500.3990

The must stop tourist shop for wines.

Discover wines

Small wineries from outlying regionswaiting to be discovered

A store full of BC wine exclusively

Discover an experience

Exemplary service and knowledge

Complementary tastings everyday

Winery information and brochures

Discover local BC foods

Local artisan cheeses, vinegars and oils,condiments and lavender products

Discover a world beyond wine

Wine “toys”, Riedel crystal, stemware,decanters, cellar-ware and corkscrews

Tasting aids, aroma wheels, nez du vin,blind tasting kits

Discover how easy we make it

Air travel boxes, gift boxes and wrap

Gift baskets

GOING OUT OF OUR WAY… IS JUST OUR WAYOpen Monday to Saturday

2080C Springfield Road, Orchard Plaza, Kelowna, BC250.868.3990 www.discoverwines.com 1.888.500.3990

2006 RBC Canadian WomenEntrepreneurs of the Year

2007 Ernst & YoungEntrepreneurs of the Year Finalist

Page 59: Savour Magazine, Gourmet Okanagan Style

Okanagan Fall Wine Festival all over the valleyOctober 1 - 11, 2009All over the Okanagan

www.owfs.com

Neighbourhood Nosh at the Laurel PackinghouseSeptember 3 - December 3, 2009

Kelownawww.kelownamuseums.ca

Annual Pig Roast at See Ya Later RanchOctober 3, 2009Okanagan Falls

www.sylranch.com

Festival of the Grape in OliverOctober 4, 2009

www.festivalofthegrape.ca

12th Annual Taste of Our Valley in KeremeosOctober 17, 2009

www.similkameencountry.org

Shuswap Wine Festival in Salmon ArmOctober 17, 2009

www.shuswap.bc.ca

Apple Fair in KelownaOctober 24, 2009

www.kelownamuseums.ca

Dine with Savour at Passa Tempo Restaurant November 21, 2009

Osoyooswww.savourmag.com

Holiday Open House in Naramata December 5 & 6

www.naramatabench.com

Annual Okanagan Icewine FestivalJanuary 20 - 23, 2010

www.thewinefestivals.com

Page 60: Savour Magazine, Gourmet Okanagan Style

We’re always on the move in the Okanagan! So this is the “spot” for restaurants, delis and markets that have caught our attention and deserve yours.

Live evening entertainment at Victoria Road Deli & Bistro

East Indian Specialty Deli & Market10475 Highway 97, Osoyoos 250.495.4894

Open: DailyThe atmosphere is all Indian Deli with a wide selection of groceries shipped directly from across the globe including fabulous basmati rice, meat pickles and pre-made curries with goat, lamb and chicken. From prepared meat and vegetable Somosas to chicken and fish Pakoras, this shop has the goods to keep any yogi happy.

Owner, Bobby offers warm inviting hospitality and a perfect excuse to stay for lunch. Sample the tasty Somosas on the building’s back patio with outstanding orchard and mountain views. Spice up your taste buds with the international flavours of this hidden East Indian gem in the south Okanagan.

Victoria Rd Deli & Bistro108-13615 Victoria Rd North, Summerland, BC250.583.9343 / [email protected] / www.VictoriaRd.com

Open: Lunch, Dinner & DeliBrightly lit with elevated ceilings and contemporary interior design, this eatery/deli permeates ultra urban chic in the south Okanagan.

Roger, a renowned chef, has worked in many of Western Canada’s most prestigious resorts. His expertise provides a fresh and seasonal reprieve from standard bistro fare.

House specialties are smoked and cured meats prepared in the onsite smoker. Deli favourites include delicious Panini of smoked duck and three year old Balderson cheddar. Oh and don’t forget to sample the basil pesto mayo!

With a wide selection of grocery items, options are plentiful, stop by for a wonderful bite for lunch or pick up the easy-to-prepare dishes for a gourmet meal.

Page 61: Savour Magazine, Gourmet Okanagan Style

Vanilla PodTapas + Wine Bar

9917 Main StSummerland250-494-8222

open from 5:30phone or emailfor reservations

vanillapod!shaw.ca

thevanillapod.ca

The Vanilla Pod on Main Street in Summerland - the perfect pairing of

food and wine.

The Vannilla Pod

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1!"23)!)(%4'()!)4%51%!*'+("))

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Page 62: Savour Magazine, Gourmet Okanagan Style

First Annual Okanagan Feast of Fields

Page 63: Savour Magazine, Gourmet Okanagan Style

August 2009The perfect setting to celebrate the love of gourmet food and fine wine was the sun-soaked fields of Valentine Farms in Summerland.

A memorable convivial of gourmet proportions that leaves us all eagerly awaiting its return next summer season.

photos Greg Aspa

Page 64: Savour Magazine, Gourmet Okanagan Style

to subscribecall: 250-863-4636email: [email protected] online: www.savourmag.com

The Okanagan’s Celebration of Food & Wine.

who are you?

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Page 65: Savour Magazine, Gourmet Okanagan Style

Pacific Breeze Urban WineryNew Westminster, BCwww.pacificbreezewinery.com

604-522-2228

33013 Road 9A, Oliver, BC250.485.0227   www.olivertwistwinery.com

True Pleasure is only a Sip Away

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7809:;190<<<

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Estate Winery

OLIVER, B.C.

30480-71 S! Blac" Sag# Roa$250.498.6664

%w&.d'(rt)*++s.c,

Page 66: Savour Magazine, Gourmet Okanagan Style

Wine Bottle SizesIn the U.S., the standard wine and spirit bottle size is 750ml, approximately 25.4 ounces. This is almost exactly equivalent to an American fifth (4/5 of a quart or 25.6 ounces). Other legal U.S. wine bottle sizes range from 100ml to 3 litres, and various bottle-size terms (including French bottle names) are sometimes used. Older spirit bottle descriptors (such as half-pint, pint, fifth and half-gallon) are no longer accurate for standard bottle sizes, although the fifth is so close in size that the term is still widely used.

Common Bottle Terminology Metric Measure Fluid OuncesMiniature 100 mL 3.4 oz.

Split 187 mL 6.3 oz.

Half bottle 375 mL 12.7 oz.

500 mL 500 mL 16.9 oz.

Bottle/750 mL 750 mL 25.4 oz.

One Litre 1 ltr 33.8 oz.

Magnum 1.5 ltrs 50.7 oz.

Double Magnum 3 ltrs 101.5 oz.

Jeroboam (in Champagne, France)

Rehoboam (in Champagne, France) 4.5 ltrs 152.2 oz.

Jeroboam (in Bordeaux, France)

Methuselah (in Champagne, France) 6 ltrs 202.9 oz.

Imperial (in Bordeaux, France) 6 ltrs 202.9 oz.

Salmanazar 9 ltrs 304.4 oz.

Balthazar 12 ltrs 405.8 oz.

Nebuchadnezzar 15 ltrs 507.3 oz.

U.S. Weights and Measures

1 pinch = less than 1/8 teaspoon (dry)

1 dash = 3 drops to 1/4 teaspoon (liquid)

3 teaspoons =1 tablespoon =1/2 ounce (liquid and dry)

2 tablespoons = 1 ounce (liquid and dry)

4 tablespoons = 2 ounces (liquid and dry) = 1/4 cup

5 1/3 tablespoons = 1/3 cup

16 tablespoons = 8 ounces = 1 cup =1/2 pound

1 cup = 8 ounces (liquid) = 1/2 pint

2 cups = 16 ounces (liquid) = 1 pint

4 cups = 32 ounces (liquid) = 2 pints = 1 quart

16 cups = 128 ounces (liquid) = 4 quarts = 1 gallon

1 quart = 2 pints (dry)

8 quarts = 1 peck (dry)

4 pecks = 1 bushel (dry)

Approximate Equivalents

1 quart (liquid) = about 1 litre

8 tablespoons = 4 ounces = 1/2 cup = 1 stick butter

1 cup all-purpose presifted flour = 5 ounces

1 cup stoneground yellow cornmeal = 4 1/2 ounces

1 cup granulated sugar = 8 ounces

1 cup brown sugar = 6 ounces

1 cup confectioners’ sugar = 41/2 ounces

1 large egg = 2 ounces = 1/4 cup = 4 tablespoons

1egg yolk = 1 tablespoon + 1 teaspoon

1 egg white = 2 tablespoons + 2 teaspoons

Spirit Bottle Sizes

(name corresponds with bottle size)

100 mL = 3.4 oz.

200 mL = 6.8 oz.

500 mL = 16.9 oz.

750 mL = 25.4 oz.

1 ltr = 33.8 oz

1.75 ltrs = 59.2 oz.

Page 67: Savour Magazine, Gourmet Okanagan Style
Page 68: Savour Magazine, Gourmet Okanagan Style

Sumac Ridge is a winery of Vincor Canada, Official Wine Supplier of the 2010 Winter Games / est une vinerie de Vincor Canada, fournisseur officiel de vin des Jeux d’hiver de 2010.

Celebrate World-Class Athletic Performance

B C V Q A O K A N A G A N V A L L E Y

Tribute was created to honour world-class athletic per formance as it takes centre stage at the Vancouver 2010 Olympic and Paralympic

Winter Games. Crafted in the traditional “Méthode Classique” this sparkling wine captures

fresh citrus aromas with zesty apple flavours on the palate. This commemorative wine

reflects per fection at its peak.

!"#$ %& '() '( *+ #,- ' ( . / # %& . ( ' ! " $ ' #

sumacridge.com

$125IS PROUDLY DONATED

to our Canadian Olympic Team

and the 2010 Winter Games every time you purchase

Sumac Ridge Tribute.