Savour Magazine - Winter Edition

magazine • WINTER 2010 1

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.

M A R K W E N D E N B U R GS E N I O R W I N E M A K E R

sumacridge.com

$125IS PROUDLY DONATED

to our Canadian Olympic Team

and the 2010 Winter Games every time you purchase

Sumac Ridge Tribute.

Gourmet Okanagan StyleMAGAZINE

ISSUE 2 • VO

LUM

E 1

WINTER 2010

4.95 CAN

/ 6.50 US

Amante Bistro Shares the Love

Slopeside Dining

Tribute to TraditionVintage Okanagan Dining

New Culinary Trail Blazers

Winter Wine TouringCanada’s Warmest Welcome Delivers

SAVOUR Cover Master Winter10.indd 3 29/12/09 4:51 PM

2 magazine • WINTER 2010

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.

M A R K W E N D E N B U R GS E N I O R W I N E M A K E R

sumacridge.com

$125IS PROUDLY DONATED

to our Canadian Olympic Team

and the 2010 Winter Games every time you purchase

Sumac Ridge Tribute.


8 Swirl

17 GreatGrapeControversy

28 GlobalPerspectives

41 SleepingVineyards

44 TheVintageRoom

46 WineTastingNotes

48 BookReview

58 SnowySuds

60 SavourSpots

62 Savourits

14AmanteBistroSharestheLove

20AGentlemen’sPleasure

22SlopesideDining

COVER:Merlot-poachedPearandBerriesinaCallebautChocolateSaucewithVanillaBeanGelatoatAmanteBistro,Penticton,BC(Recipe:Page55)Photo:ShawnTalbot.


Gourmet Okanagan StyleMAGAZINE

Co-Founders ChytraM.Brown CraigN.Brown

Publisher ChytraM.Brown

ManagingEditorJoyceD.Wegner

ArtDirector MarkMcCannDesign

Contributors Dr.DavidBond JenniferCockrall-King PaigeDonner IngoGrady LeishaJones IanPayne RhysPender SteveMarston DonaSturmanis SteveThrendyle

ContributingPhotographer ShawnTalbot (Allotherphotosarecredited)

AdministrationJoanneClarke

[email protected]

SavourMagazineispublishedquarterlybyProsperMediaGroupInc.Copyright(2009)

ProsperMediaGroupInc.101B-1979OldOkanaganHwy.WestKelowna,BCV4T3A4

President CraigN.BrownVicePresident NollC.Derriksan GrandChiefWFN,U.B.C.I.C.

1year:$24.992year:$46.853year:$65.251year(USA):$40.00Tosubscribe:[email protected]

CanadianPublicationsMailProductAgreementNo.7296429.PublicationMailAgreementNo.41835528

PrintedbyTeldonPrintMedia

TheviewsexpressedinSavourMagazinearethoseoftherespectivecontributorsandnotthepublisherorstaff.

Nopartofthispublicationmaybeproducedwithoutwrittenconsentofthepublisher.

30WinterWineTouring

36TributetoTradition

49Recipes


Letter from the editor - Happy New Year Ihopeasyou’rereadingthisthatyou’rerelaxingsomewhereinacoffeeshop,tuckedintoacozyarmchair,ortakingafewmomentsofstress-bustertimeatyourdesk.WhenwelaunchedthismagazinelastOctobermanypeoplethoughtwewereblatantlyandfoolishlyignoringthedoomandgloomofthepublishingindustry.EspeciallywiththerecentdemiseofCondeNast’sGourmetmagazinetheiconicAmericanfoodpublicationthat,initsheyday,boastedareadershipinthemillions.

Yetourfirstissuewassoenthusiasticallyreceivedthatwecouldn’twaittocommenceournextone.EveryeventIattendIamthrilledwiththeresponsefromindustry-relatedprofessionals,tourismmembers,hoteliers,andourreaders.SubscriptionshaveexceededourinitialexpectationsandthesupportwereceivefromthebusinesscommunityisanaffirmationthatSavourMagazineisamuch-neededandhighlyvaluedadditiontotheOkanaganValley.

ThompsonOkanaganTourismAssociation’s(TOTA)annualfallTourismSummitinvitedkeynotespeaker,UK-basedtourismstrategistandfuturist,AnnaPollocktoshareherexpertisewithanaudienceeagertoimprovetheirtourismsavvy.Pollocknotedtheimportanceof“powerfulsocialmediamarketing”throughonlineapplicationssuchasTwitter,YouTube,andblogs.Experientialinformationiswhatpeoplewantastheymaketheirtravel,dining,andpurchasingdecisions.Thevalueof“first-person”informationisasubstantivetoolthatpersuasivelyinfluencesourchoices.

WritersfromasfarawayasLosAngelesandNewZealandhavecontactedme,eagertoparticipateinourpages.Weremaincommittedtoprovidingalocalperspectiveonourthrivingculinaryandwineworld.Ourreaderswanttoheargreatstoriesthatarelocallyinspired,descriptive,informative,entertaining,andtruthful.Averitableleagueoftalentedchefs,winemakers,sommeliers,growers,artisans,andhospitalityexpertsmasterfullyutilizetheircreativeenergytoenhancetheenjoymentofoureverydayworldintheOkanagan.Throughourqualityprintversionthatyouholdinyourhands,orviaouronlinepages,ourTwitter,ourFacebookandourblogs;westrivetodeliverthecreativeessencethatdefinesthisincrediblevalley.

Thankyouforinvitingusintoyourhomes,youroffices,yourbusinesses,andyourevents.IameagerlyanticipatingattendingtheWinterWineFestivalatSunPeaksinJanuary.OnbehalfofallofusatSavourMagazinewelookforwardtosharingwithyouaprosperousandjoyous2010.

JoyceDWegner

[email protected]


ChefSteveMarstonChefMarstondinesatoneoftheOkanagan’shistoricdiningrooms,TheVintageRoomattheCoastCapriHotelandprovideuswithhisreviewfromachef’sperspective.MarstonisamemberoftheChef’sAssociationandthe2004recipientofBermuda’sChefoftheYear.

RhysPenderRhysexamineshowourcoolerclimateaffectsthevineyardsduringthewinterseason.Itmayappearthatthevinesaresleeping,butvineyardmanagersareworkinghardtominimizethedamagethatfrost,wildlife,andotherpestscanbring.CertifiedasaMasterofWine,Rhysalsoshareshisextensiveknowledgewithhistastingnotesfeaturingromanticreds,winterwhites,andfortifiedport-stylewinestoenjoywithafinecigar.

Dr.DavidBondExecutiveDirectoroftheAssociationofBCWinegrowers,DavidBondprovideshisperspectiveonthegreatgrapecontroversyofsharingB.C.winedesignatedretailshelveswithnon-B.C.wines.DavidalsohostsaweeklywinecastfeaturingtheHiddenWineriesofBC.

IngoGradyAsaprofessionaloenophileandwineeducator,Ingoencourages“attentivedrinking”toenhancethepleasureofenjoyingthewidevarietyofvarietalsandvintagesavailableintheOkanagan.Ingoprovidesacomprehensiveselectionofwine-relatedcoursesandthehomeworkisfuntoo!

JenniferCockrall-KingApassionateculinaryenthusiastandaward-winningwriterwholivespart-timeinNaramata,JenniferdiscoverstheoriginsofherPentictonneighboursRoseandAbulAmanteofAmanteBistroasthey“SharetheLove”offoodintheOkanaganValley.JenniferalsocracksopentheVancouverCooks2cookbookandsamplessomerecipesinherreview.

Guest Columnist

Contributors


Locations:Kamloops . Vernon Penticton . KelownaOliver . Keremeos . PrincetonArmstrong . Lumby . Peachland

Uncork your best financial solutions

www.valley�rst.com

banking . borrowing . insurance . investing

CongratulationstoSandhill Winesearningnational

recognitionasCanada’s Winery of the YearbyWine Accessmagazine.Master

winemakerHoward SoonhaspracticedhiscraftonbehalfofSandhillWinesandCalonaVineyards,nowownedbyAndrewPellerLtd.,

foralmost30yearswithavirtualpirate’schestofmedalsandtrophiesasa

resultofhistalent.

Summerhill Pyramid WinerycapturedthetitleofCanadian Winery of the Yearat

theprestigiousInternationalSpiritandWineCompetitioninLondon,England.Well-knownOkanaganwinemakerErik Von KrosigkisbehindSummerhill’sorganiccommitmentto

producingaward-winningwines.

Narrowingtheawardterritorytoourownvalley,theOkanaganFallWineFestivaljudgingpanel

recognizedPainted Rock Estate Winery,OkanaganFallsasBest New Wineryfor2009.

by Joyce D Wegner

Chef Bernard Casavant brings his “wine country cuisine” to Manteo Resort.

Photo: Manteo Resort



Alibi wins rave reviews

Anthony Gismondi, Vancouver Sun, July 25, 2009

“Black Hills Alibi 2008 is fashioned after the

Sauvignon Blanc/Semillon blends of the Loire Valley.

We the love the fresh open vibrant & energetic energy

of this 81/19 blend wine and all the fruit. It jumps

from the glass offering citrus, honey, green apple fruit

aromas with bits of mineral/chalky, grapefruit flavours.

Sophisticated white wine.”

Jancis Robinson

“...well balanced and zesty. Good balance and

beginning, middle and end.

...very good fruit treatment. Good length.”

Geoff Last, The Calgary Herald

“A very tasty white wine. Stylistically it veers towards

Bordeaux rather than the Loire Valley or New Zealand,

offering a full-bodied white with notes of almonds,

lemon curd and minerals. It would go well with grilled

chicken, tuna and salmon”

Jurgen Gothe, the Georgia Straight

“Rich and Opulent, luscious and fresh, the sixth

vintage continues a tradition of inspired wine-making”

Deanna Van Mulligen, The Wine Diva

“…aromas of guava, nectarine and melon with floral

accents and undertones of herbs, cut grass and

minerals. The palate shows a different side, hints of

caramel and toast, spice and citrus zest….very good

intensity and a substantial, mouth-watering finish”

Vines Magazine, May/June issue 2009

“Black Hills white blend has grown from being a

sideline to its respected Bordeaux red, Nota Bene, to

a serious contender in its own right. Sauvignon Blanc

makes up the bulk of the blend, with barrel fermented

Semillion adding some richness to the

crisp, clean, focused wine”

Black HillsESTATE W INERY

www.blackhillswinery.com

[email protected]

Phone: (250) 498-0666


RestauRant & Wine shop open YeaR Round

3303 BoucheRie Road, KeloWna | quailsgate.com | 1.800.420.9463 | 250-769-4451

simplY the Best Wine & culinaRY expeRience in the oKanagan

AwardwinnersonthemoveincludechefBernard Casavant,(BCRestaurantsHallofFame)whohasjoinedManteoResort’sWild Apple Restaurant and Lounge.Inhisexecutivechefrole,Casavantisplanningtointroduceanewmenufeaturing,inhisownwords:“winecountrycuisine.”Forthoseofuswhoenjoyedthechef’sdelectablemenuatBurrowingOwlWinery’sSonoraRoom,don’tpanichewillbepreparinghissignaturedishessuchasstaraniseinfusedwildsalmon,roastedcarrotandbriesoup,andhisfamouscinnamonandhazelnutbunsforhisnew,soon-to-befollowersinKelowna.Inthemeantime,marketingrepresentative Kerri McNoltysayscandidatesfromaroundtheworldhavebeenapplyingtotakeoverkitchendutiesatBurrowingOwlWinery.Sostaytuned.

Anotherwell-knownvalleypersonalityonthemoveisChrista-Lee McWatters Bond,whohasleftherpositionatVincortoassistherfatherHarry McWattersandherhusband,Cameron Bond,intheirprofessionalendeavors.Christa-LeeisjoiningHarry’sVintageConsultingGroup,awineconsultingcompany.ThepriorityjobonherlististomovetheirLocal Liquor Martfromitscurrent1,200squarefootlocationtoalarger7,200squarefootlocationinthesameIGAPlazainSummerland.Thenewfacilitywillhousethenewwineshop,ademonstrationkitchen,winetastingbar,andtheofficesforVintageConsulting.Inher“spare”time,ChristawillcontinuetosupportCameron’sLocal Lounge and Grill RestaurantinSummerland.“Ireallyenjoyworkingwithinthefamilyenvironmentagain,”admitsChrista.

Rod ButtersofKelowna’sRauDZ Regional Table,hasrecentlylaunchedhislineofrjbpreservesandcanningtobesoldexclusivelythroughtherestaurant.rjb’s‘CarmelizedOnionJam’madewithorganiconions,‘PickledCarrots’featuringrainbowcarrotsfromlocalSunshineFarms,and‘HeirloomStaccatoCherriesinSpicedMerlotSyrup’arepreservedattheirpeakfreshnessandhandmadewithsimpleingredientsfollowingthephilosophyofChefButters.EachjarbearstherjblabeltosignifyButters’stampofapprovalthatisthecustomarybrandforbothhisrestaurantandhisfoodproducts.

RauDZ Regional Table launches food line. Photo: RauDz


IenjoyedasettingwithadefinitiveAsianinfluencewhenIrecentlywenttoparticipateinthe Year of Food and Wine in Hong Kong.IarrivedwithatriogiftpackfromMissionHillandaselectionofSandhill’sSmallLotvintagestopresenttomyhosts.IhadthepleasureofanintroductiontoToTT’s (Talk of the Town) restaurant named Hong Kong’s Best Restaurant 2009,coincidentallylocatedonthe34thfloorintheExcelsior Hotel(MandarinOrientalGroup)whereIwasstaying.Ascrumptiousthree-coursedinnercompletethreewinepairings(SauvignonBlanc,NapaandMalbec,ArgentinaandlateharvestConchayToro,Chile)wasastealfor$538HongKongorapproximately$75Canadian.

Thereareover11,000restaurantsinHongKongrepresentingculinarytastesfromaroundtheworldinaregionthatisoneofthemostdenselypopulatedintheworld(7.5million)and20timessmallerthanourentireOkanaganValley!

SpeakingofcrowdedIattendedasold-outculinaryeventattheinvitationofMission Hill Family Estate WineryinsupportoftheChef’sTableSociety.Mission Hill’schefMatthew BateyandCabana’s Ned BellpreparedtheirrecipesfromVancouverCooks2(seereviewonpage48).Ifyouhavenotyetattendedaneventinthewinery’sstate-of-the-artdemonstrationkitchenyoumusttreatyourself.

REGIONAL TABLE©RauDZ

FRESH • LOCAL • COMFORTABLE

Open 7 days a week from 5:00 p.m.

Regardless of the season or the weather outside, Chef Butters and his kitchen team are using the freshest local produce for their inventive seasonal menus. Winter squash, turnipsand poached quince will make way in spring for babylettuce, green peas, asparagus and sweet onions with each ingredient from a dedicated local farmer, producer or artisan.Join us at RauDZJoin us at RauDZ© winter, spring, summer and fall for a seasonal look at our menu.

-Chef Rod Butters and Audrey Surrao

NO WINTER LASTS FOREVERNO SPRING SKIPS ITS TURN

-hal borland

1560 Water Street, Kelowna 250•868•8805 www.raudz.com

Winter Wine Festival at Sun Peaks Resort - Jan 16 -24, 2010 Photot: Sun Peaks Resort/Adam Stein


WHATEVE

R YOUR

REASO

N.

Nature’s Fare MarketsNature’s Fare MarketsLive Well. Live Organic. www.naturesfare.com

WHATEVE

R YOUR

REASO

N.

Lifestyle solutions down every aisle.

Anewseriesof“CookLikeaChef”isscheduledtwiceperweekfromJanuarytoearlyMarch.Thisisasensoryexperiencethatisbetterthanyou’lleverseeontelevision.Afterallthere’sstillnoappforsmellingandtasting!

AfriendofNedBell’shasarrivedontheOkanaganculinaryscene;Michael LyonisthenewexecutivechefattheHotel Eldorado.FormerlyfromGeorgiosTrattoriainBanff,ChefLyonisaGoldMedalPlateWinner(Calgary2006)aswellasamemberoftheGoldMedalHallofFame.Whenhe’snotbehindthelineintheEldorado’skitchenyou’llbeabletospothimontheFoodNetworkinanewseriescalled‘ChefOff’,acompetitivecookingshow.BetweenchefsNed Bell (Cabana’s), Bernard Casavant (Wild Apple) and Michael Lyon (Eldorado),itappearsthere’sanewgoldentriangleofdiningintheMissiondistrictofKelowna.

TheOkanaganChefs’AssociationheldtheirAnnualBranchAwardstorecognizetheeffortsandaccomplishmentsoftheseoutstandingindividualsandtheircontributiontotheOkanaganculinaryscene.Votedonbytheirpeersarethefollowingrecipients:AssociateMemberoftheYear-Jon Crofts,Codfathers Seafood Market,JuniorMemberofTheYear-Robyn Sigurdson, RauDZ Regional TableandDeanna HodgewasnamedOutstandingMemberoftheYear.TheOkanagan College Culinary ArtswashonouredwiththeirownGeoffrey CouperacceptingtheprestigiousChefoftheYearawardandPerry Bentley,oftheOkanagan Chefs Association Culinary Artsprogram,bestowedwiththePresidentsAward.

Okanagan Chefs’ Association Award Winners are: (L-R)

Jon CroftDeanna HodgePerry BentleyRobyn SigurdsonGeoffrey Couper

Photo: Okanagan Chefs’ Association


Big White Ski Resortcameoutawinnerwiththeir2nd Annual Big Reds @ Big White WineeventinearlyDecember.MichaelJ.BallingallhostedMarkMcCann,ourartdirector,andmeatthestunningToweringPinespropertycompletewithliftandeventtickets.Therewereanimpressivenumberofwineriespresentwithalargecrowdofwineenthusiastsinattendance.IspoketoexhibitorDecoa HarderfromEx Nihilo WinerywhotookabreakfrombuildingtheirnewwineryinLakeCountrytoenjoysomewinterfunattheresort.TheirnewfacilityisscheduledforagrandopeningintimefortheOkanaganSpringWineFestival.

Ienjoyreceivingallthewineriesnewsletters.OneitemIthoughtwasquitecutewasHillside Estate Winery’s winemakerKathy Malonehadanunexpectedvisitorinherbackyard–ratheran“unbearablesurprise.”CheckouttheirHarvest/Winter2009Newsletteronlinetoviewtheuninvitedguestthathasbecometheirnewmascot.Checkitout:www.hillsideestate.com

Submissions are welcome and images appreciated – [email protected]

Big Reds at Big White Wine Festival was a big success!

Photo: Big White Ski Resort


Amante Bistro

WithanamelikeAmanteBistro–AmanteisItalianforlover–thefoodcan’tbeanything

otherthansexyatthissleek,urbanbistrorightonMainStreetindowntownPenticton.

“Peopledon’tbelievemewhenItellthisstoryofhowwemet,”sayschefAbulAdame

inhiscanteringLatinAmerican-inflectedpronunciation,“butwhenIstartedasthechef

atIlNidoinVancouver,Rosewasalreadyworkingthere.Shetoldmehernamewas

RoseAmante,andIsaidtoher,‘You’reflirtingwithme!IspeakSpanishandIknowwhat

Amantemeans!’”

Shares the LovebyJenniferCockrall-King

Photos: Shawn Talbot


Astriking,dark-haired,dark-eyedbeauty,RoseAmantehasItalian-Canadianrootsonbothsidesofherfamily,soshecomesbyherflirtatiouslastnamehonestly.ItwasloveatfirstsightandafewyearslaterAdamedeclaredthatifthetwoofthemeveropenedarestauranttogether,itwouldbecalledAmante.

Adamealsocomesbyhisloveofgoodfoodhonestly.Hismotherusedtorunahome-basedrestaurant,commoninLatinAmerica,inthefamily’sbackyardinGuadalajara,Mexico.Askids,Adameandhissisterwouldhelpwithchoppingandothermealpreparation,thenthey’dsetupthemakeshiftneighbourhoodrestaurantandwaitonthecustomerswhowouldfillthetablesbysevenoreightintheevening.

Yearslater,hemovedtoCanada.CaptivatedbyVancouver’smulticulturalmixandfoodculture,heenrolledatVancouver’sPacificInstituteofCulinaryArts.Duringhistrainingandafterward,heworkedatsomeofthecity’stoprestaurants,includingCinCinRistorante,BisMoreno(nowdefunct)andUmbertoMenghi’sCircolo(alsodefunct).Andultimately,aschefofIlNido,wherehemetRose.

ThecouplediscoveredtheOkanaganpurelybyaccidentwhileonasummervacation.“Likeanyothertourists,”laughsAdame.

“WehadbeenlivinginVancouverforover10yearsandwewerelookingforachange.”TheycouldseethepotentialoftheOkanaganwiththeburgeoningwineindustry.Food,theythought,wouldsurelyfollow.

AdameproposedthattheytrylivinghereforonesummerandAmanteagreed.Adamebeganasthesous-chefatBurrowingOwlin2004.Fortwoyears,theysoakedupwineknowledgeandglimpsedthepotentialofthevalley.Thisledthecoupletotheirnextbiglifedecision.AmanteBistroopenedinApril2007.Itwascontemporaryinboththelookandthemenu.

ForlocalPentictondiners,itwasaradicaldeparturefromanythingtheyhadexperienced.“Wesawthepotentialandweknewthatthisplacewasgoingtogrow.Butatthesametimewewerenervousbecauseweweregoingtotrytodosomething

“Everyplatethatwesendoutofthekitchenhastoshowdrama.Iwanteverypersontolookat

theplateandsay,‘Wow!”

Hester Creek Estate Winery and VillaWine Shop open daily at 10:00 am Road #8, just South of Oliver, BC Phone 250 498 4435 www.hestercreek.com

LOVE WHAT WE DO

IN THE HEART OF THE GOLDEN MILE BENCH

C

M

Y

CM

MY

CY

CMY

K

‘


quitedifferent,”admitsAdame.Theduo,however,knewthatthattheyhadtostaytruetotheirfoodanddiningroots.AmanteBistrowasgoingtobedifferent.

Initially,thisprovedtobeanerve-wrackingdecision.“Wesawalotofpeoplewalkingin,sittingdown,readingthemenuandleaving.Otherswouldadmittheydidn’tunderstandawordonthemenu,butRosewouldexplainthedishesandmakethemfeelcomfortable,”recallsAdame.(Manyitemsarejustclassicswithanewtwistorunexpectedflavourcombos,pairingthecouple’sMexicanandItalianfoodpassionswithlocalOkanaganingredients.)

Finallyaroundthefifthorsixthmonthofbusinesstheyfeltthetideturn.AglowingreviewintheGlobe and Mailthatfalladdedtotheircharm.Thecouple’sinstinctswererightandthesmallrestaurantfounditsnichewithfoodandwinesavvylocalsaswellasgastro-tourists.

It’salsotheperfectdate-nightchoice.BetweenAmante’selegantsophisticationthatpervadesthediningroomandAdame’sartisticflairforpresentation,Latinpassionispalpableintherestaurant.

“Ilovedrama,lotsofdrama,”enthusesAdamewhenaskedabouthisparticularstyleofcookingandpresentation.“Everyplatethatwesendoutofthekitchenhastoshowdrama.Iwanteverypersontolookattheplateandsay,‘Wow!Thatpersontookthetimetoplaceeverysinglethingontheplateinacertainway.’Iwantthecustomertofeelmypassionineverydish.”Adamesmiles,“That,tome,issexy.”

Amante Bistro101-483MainStreet,Penticton250-493-1961www.amantebistro.comAmanteBistroDinnerforTwoRecipes(Pages53-55)

Black Hills Alibi 2008,BC,Canada

Offersapanoplyoffreshcitrus,pear

andquincearomas.Dryandmedium-

bodiedwithmoderatefruitintensity

andmouth-wateringacidity.There

aredetailedSauvignonBlancnotesof

citruspeel,cutgrassandlemonthyme

nicelysupportedbyabroadermouth

feelofbarrel-fermentedSemillon–

hintsofvanillaandoakbutalso

lemonverbenaandmelon.

Thiswineisagreatexample

ofthecrispandrefreshing

Okanaganwinecharacterand

highlyrecommendedfornear-

termenjoyment.Pleasingfood

pairingscouldincluderaw

oystersandothercrustaceans

orvegetablemedleyscomprised

oftomatoes,asparagus,green

beans,chivesandcilantro,

aswellaswhiteproteins

incorporatingchêvreorfeta

cheeses,greenolives,limes,

lovageorsorrel.$30.00


FrommykitchenwindowIcanseesleekstainlesssteeltankertrucksfilledwithimportedbulkwineclimbingtheroadtotheMissionHillFamilyEstateWinerywherethecontentswillbebottledandsoldashavingbeen“cellaredinCanada”.ThelabelsdonotlinkthiswinetoMissionHillinanyway.Afterall,thestatedobjectiveofthecompanyistobecomeoneofthetenbestwineriesintheworldandsellingcheap,importedplonkdoesnotfitwithinthatloftyimage.

Soifyoulookcarefullyatthelabelofthevarious“cellaredin”productsproducedatthewinery-SonoraRidge,MissionRidge,WildHorseCanyonandPaintedTurtle-MissionHillisnotmentioned.Rather,a“winery”inOliverwithapostofficeboxasanaddressisthelistedproducer.

Moreover,MissionHillisnotaloneinproducingthesewines.AndrewPellerwineshasaraftoflabels–Proprietor’sReserve,Hochtahler,DomaineD’Or,andCopperMoonamongothers.AndVincor,theCanadianarmofConstellationBrands,theworld’slargestproducerofwine,notonlyhastheJackson-TriggsWhitelabelseriesbutalsoSawmillCreek,Capistro,andNakedGrape.

Allstatetheyare“CellaredinCanada”butonlyinsmalltypeontherearlabeldotheydisclosethattheyareexclusivelyorprimarilyforeignwines.

Isn’tthisdeceiving?Well,yes.

Forstartersconsidertheterm“cellaredin”.NoEnglishlanguagedictionarythatIhavebeenabletofindhasaverb“tocellar”.Sothetermitselfisconvenientlyvague.Thewineisnotputawaytomatureandimproveinquality.Thetimeitspendsinthebottlingfacilitybetweenarrivalinbulkanddepartureinbottlesorcartonsismeasuredinhoursordays,notmonthsoryears.Whythen,notsimplystateonthelabel:“bottledinCanada”?

Whatisdisturbingisthatthegovernment-runliquorstores,untilrecently,aidedandabettedthisconsumerdeceptionbyplacingthesemostlyforeignwinesinasectionclearlylabeledasbeingfromBritishColumbia.Itrequiredakeeneyeandawillingnesstoreadthefineprintonthebacklabeltofindthetrueoriginofthesewines.Moreover,thepercentagesofforeignanddomesticwineareneverstated.

WhenIaskedtheLiquorDistributionBranchwhytheseobviouslyforeignwineswereplacedintheB.C.winesection,IwastoldthattheBranchwantedtosupportbrandsthatweredevelopedinCanada.Truthinadvertising,atleastonthefrontlabel,wasnotconsideredtobeimportantfortheconsumer.

The Great Grape

ControversybyDr.DavidE.Bond

“NoEnglishlanguagedictionarythatIhavebeenabletofind

hasaverb“tocellar”.


Estate Winery

OLIVER, B.C.

30480-71 St Black Sage Road250.498.6664

www.deserthills.ca

Desert Hills Winery located in the Beautiful Sunny South Okanagan, is home to a premiere terroir known as the Black Sage Bench. It is here in the sun-soaked desert climate of the south Okanagan that you find our 24 acre vineyard and family owned estate winery producing award winning wines. Winner of Two People’s Choice Awards and International Silver Medal Winner.

Thesecheapimported-in-bulkwines,(costthebottlerslessthan50¢aliter)arebigsellers.ThatmeanstheymakeloadsofmoneyforboththebottlersinB.C.andfortheLDBwhosemarkupis117%.IfconsumersaredupedintobelievingthattheyareconsumingaB.C.winewell,thenthatjusthelpssales.

Earlierthisyearapieceonthese“cellaredin”winesontheblogofafamousinternationalwinecriticandanarticleinThe Economistmagazinebroughtthisdeceptivepracticetotheattentionofmanyconsumers.LocalmediastoriesbothhereandinOntariowherethispracticewasalsoallowedresultedinpressureonbothliquorauthoritiesandthewineriestoaltertheirbehaviour.InOntariothechangetookonlyacoupleofweeks.

HereinB.C.thegovernmentfirstsaidtheywereunawareofthepractice,butafteratonofevidencetothecontrary,finallysaidtheplacementofthesewinesintheLDBstoreswouldbechanged.IttookuntilNovember8tofinallyputintoplaceeffectiveidentificationthatthesewineswerenot100%B.C.wines.

ThesmallerindependentwineriesofBritishColumbiathataremembersoftheAssociationofB.C.WinegrowersdonotargueagainsttherightofVincor,PellerandMissionHilltosellthosewineseveniftheydonotwishtoadmittheydo.

AlltheB.C.winerieswantistruthinlabeling.IfthewinedoesnotcomefromB.C.,orifitcontainslessthan100%B.C.wine,thenjustsaysoonthefrontlabelandintypelargeenoughtoreadwithoutamagnifyingglass.Atleastnowtheywillbeputinasectionindicatingtheycontainimportedwines.

Weareproudofthewineweproduce.Thequalityhasbeensteadilyimproving.Wedon’twantthestatureofourwinesdebasedinthemindsoftheconsumerwhentheypurchasetheseimpostorssittingside-by-sidewithourqualityproducts.

Editor’sNoteDr. David Bond is the Executive Director of the Association of BC Winegrowers


““

quasiorgasmico

bring this ad in to receive a free wine tasting for four - including a tasting of our famous icewine!

come and taste for yourself what Spanish reviewers call

~ Club Wine Tours

($20 value)

www.rollingdale.ca {250} 769-9224

"Everyone's favourite stop"

2306 Hayman Road, West Kelowna - off Boucherie Rd - 5 minutes from downtown Kelowna

Organic Wines Picnic AreaReal Cellar Door Tastings

Likesippingafinewine,tastingacigarisacombinationoftastes,aroma,andtexture.Everymakeofcigarhasitsownflavourprofileorpalate.Theflavournotesincigarsrangefromearthyandleatherytones,cocoas,espressos,toverysweetandspicy.

WhenmostpeoplethinkofcigarstheythinkofCuba.ThetradeembargoplacedonthecountrybytheU.S.in1962restrictedtheavailabilitytotheAmericanmarketandinadvertentlybestowedtheCubancigaranalmostgraillikequality;althoughaselectionofthefinestcigarsactuallycomefromtheDominicanRepublicandHonduras.Cigarmanufacturersinthesecountrieshadthebrilliancetousedifferentcombinationsoftobaccoleavesfromseveraldifferentcountries.Itisthismixturethatproducessomeofthebestcigarsavailable.Today’scigarsrangeinpricefromfiveto50dollars.

A Gentleman’s Pleasure

byIanPayne


Fromthegruffcigar-chompingportraitofWinstonChurchillstaunchlyleadingtheBritishthroughtheSecondWorldWartotheiconicinternationalspy,

JamesBond,boldlypuffinginthefacethedanger,smokingacigarconfersagentlemanlystatusof

wealth,powerandprestige.Oftenmadebyhandandimportedfromexoticlocations,cigaraficionadosenjoy

complexitiesoftaste,aroma,andtexturethataredelicatelywrappedwithineverylayer.

Afinehandrolledcigarismadeofthreetypesofleaves.Thefilleristheheartofthecigar,thecigar’sdistinctive

flavoursareproducedherewhendifferingtypesofleavesareskillfullyblended.Thebinderisthestrength

ofthecigar.Thishandpickedleafencompassesthefiller.Thewrapperisthefinalleaf,whichthinlylayers

thebinder,butdoesnotaddanyflavourtothecigar;itstandsasasymbolofthecigar’sperfection.Allofthese

elementsshouldbeconsideredwhenbuyingacigar.

TheHonduranGurkhaisconsideredbymanycigarenthusiastsasoneofthemostprestigioussuper-premiumbrandsavailable.TheGurkhaBlackDragonisthebestexampleofwhataluxurycigarshouldbeandistypicallysoldwithapricetagaround$30.ItishandrolledinHondurasandisblendedfromaneightyearoldConnecticutmidorowrap,thefinestDominicanfill,whichisinfusedwithLouisVIIICognacandfinallysecuredwithaCameroonbinder,oneofthemostchallengingleavestoroll.

AttheoppositeendofthemoneyscaleistheProdomoWintercigar,typicallysoldfrolessthan$5.Thiscigarissmallbutmightyinflavour.HailingfromNicaragua,thishandrolledcigarisperfectfornoviceandseasonedsmokersalike.

AstheOkanaganembracesthequalityofhandcraftedlocalvintagesandports,theappearanceofcigarsisbecomingmoreprevalent,especiallyontheskihills,golfcoursesandlounges.Moreorganicincompositionthancigarettes,cigarsareenjoyingaquietresurgenceinsocialcirclesforbothmenandwomenwhowanttoenjoyanoccasionalindulgenceratherthancommittoanaddictivesmokinghabit.

WithampleinformationavailablethroughtheInternet,magazines,andeducatedlocalretailerspeoplecaneducatethemselvesaboutwhichcigaristheperfectmatchfortheirtastesandbudget.

ThePerfectPortforaFineCigarLa Frenz Liqueur Muscat N/V,BC,Canada

Apalepinkish-orangeincolour.Theintensenosepromisesalotwithrosepetals,raisin,rhubarbandcaramel,onlyatouchofthe18.5%alcoholshowingonthenose.Thesweetpalatehasabalancingmediumbodyandmediumacidity.Thearomascontinueontothepalatewithfloral,raisinandintriguingspiceandroastedchestnut.ThiswineisshapedafterthefamousLiqueurMuscatsofAustralia,whichwinemakerJeffMartinmadebackhome,andendsupbeingabeautifullight,delicateversionthatisveryapproachableandverydrinkable.Athimbleofthisbeforeturningoutthelightsguaranteessweetdreams. $20.00(375ml)

Sumac Ridge Vintage Pipe 2005,BC,Canada

Deepruby-garnetcolour.Medium-plusintensitywithmanyflavoursandaromastowarmthesoulthiswinter.ThiswineislikeachocolateliqueurcherrywithaslightaftertasteofCubancigar.Thepalateissweet,medium-bodiedandbalancedwithripeblackcherry,spice,chocolate,burlapandclovestuddedorange.Thisisadeliciouswinterwarmerwiththesweetnesstostanduptoastrongbluecheeseorthesmoky,subtlenessofacigar.$29.99(500ml)

Gray Monk Odyssey III N/V,BC,Canada(500ml)

Mediumruby-garnetcolourwithmediumintensityaromasoflightcherry,spice,raspberry,chocolateandnut.Thepalateissweetwithamediumbody,cherry,spiceandnutandawarmingalcoholicfinish.Atouchheavyonthealcoholbutshouldbenicewithsomeroastchestnutsaroundthefireplace. $19.99(500ml)

Quails’ Gate Tawny Non-vintage,BC,Canada

Mediumruby-garnetincolour.Asubdued,closedaromawithsubtleraisin,orangezestandnut.SomeclassicTawnyPortnotesbutlacksintensity.Thepalateissweetwithamediumbodyandsomeinterestingflavoursofroastednuts,coffee,orangezest,cherry,choc-mintandatouchalcoholheat.Seemssomewhatclosedbutwithsomegreatflavourstopairwithacheeseboardincludingdriedfruitsandnuts. $30.00(375ml)

Tobaccoland521BernardAve.Kelowna

Minit Mart 107-1835DilworthDr.Kelowna

OkanaganRetailers

The Okanagan’s only walk-in humidor is at Minit Mart.

Pho

to: J

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egne

r



Big White Ski Resort (KelownaBC)

ThisseasonBigWhiteandSilverStarresortsareenhancingthediningexperienceforlocalsandvisitorsalikewiththeappearanceofseveralnewrestaurantsalongsidethehill’straditionalfavourites.

Withasimpleclassicinterior,Gigi’sisnamedafterlong-timeBigWhiteresidentGigiFarrell.ThistastefullydesignedItalian-inspiredneweaterycompletelyrenovatedtheformerChineserestaurantabovethedelimarketplace.LatenighthungerpansandliveentertainmentaretherecipeforsuccessatGigi’s.

6° Degreesistheperfecttemperatureforsnowandchampagneandwithacozy,tiny,diningroomthisnewcomertothehillwillundoubtedlysharesixdegreesofseparationamongitsloyalpatrons.ItislocatedinthetonyStonebridgeLodgeadjacent

Slopeside Dining

Ski hills serve up some savoury fare…

byStevenThrendyle

Photo: Courtesy of Sun Peaks Resort/Adam Stein


toBigWhite’sVillageCentrewithperfectslopesideviews.Long-timeBigWhiterestaurantspecialist(Beano’s,UndergroundPizza,VillageBakery)JohnMooneyandinternationalexecutivechefChristopherThomas(CirqueduSoleil)introduceaneclectictapasstyleofdiningfortheirbreakfast,lunch,anddinnerguests.

Foryears,the‘goldmedal’inBigWhitecuisinehasgonetotheKettle Valley Steakhouse (KVS).Longregardedasoneofthered-meatmarketsintheentireOkanagan,theKVSalsohousesanextensivewallofOkanaganwines,aswellastopnotchofferingsfromAustraliaandtheUnitedStatesThe“flightofwine”isapopularoption–it’sa‘miniglass’samplerofyourchoiceoffourpremium-cellaredOkanaganreds,whites,ortwoofeach.Redmeatfanswilllovethe“baseballcut”sirloinsteak,perhapswasheddownwithaMissionHillcab-merlotorPlatinumReservemeritagefromCedarCreek.

Gunbarrel CoffeeatSnowshoeSam’siswaymorethanjustatummy-warmer,orderingtheGunbarrelCoffeeisashowinitself.WatchinaweasyourwaiterpullsupalongsideyourtablewithashotgunandpoursflamingGrandMarnierdownthebarrelintoaglasspreparedwithbrandy,cacaoandwhippedcream.Theblueflamesshootingdownthegun-sightsareasighttobehold,indeed.

Nowinitssecondseason,GlobeinTrapper’sCrossingisasiblingrestaurantofGlobeatSunPeaks.It’sabitoutoftheway–overintheTrapper’sCrossingbuildingwherethecandystoreislocated(yourkidswillknowthatplace),butit’swellworthseekingout.Paninisandwichesandhome-madesoupsarethespecialtyforlunch,whileinlateafternoonGlobeservesuptapasfeaturingB.C.scallops,wildmushroomsandmanyotherdelicacies.

The Swiss BearintheChateauBigWhitehashiredwell-knownchefJudithKnighttotakechargeofthekitchen.JudithisperfectlysuitedforthisqualityrestaurantwheretastyselectionsfromThaiseafoodcurrytowildB.C.salmonareavailablewhilelocalfavouritesliketheCheeseFondueforTwoandGermanSauerbrautenremainonthemenu.

Carversrestaurantfeaturestop-notchIndo-Canadianfareinacozy,family-friendlyenvironment.RubyandAladdinatCarversarebuildingontheirwonderfulIndian/Africancuisinewithmanynewdishes.Carversresumesitsfamous“ThalliNights”withBollywoodDancingeveryTuesdaynight.

Photo: Courtesy of 6° Degrees 6° Degrees is a swish new restaurant at Big White


Silver Star Mountain Resort (VernonBC)

WithitsbrightAlpineinspiredcoloursandwoodenboardwalks,SilverStarMountainResortistrulyoneofCanada’smostvibrantwintervacationdestinations.CurrentlythereareadozendiningoptionsofferingeverythingfromcafeteriaburgersintheTownHalltosuperbsteaksattheSilverGrill.

CanadiancuisinewithabitofaDutchtwistcanbeexperiencedattheBulldog,anAmsterdam-stylecafethatfeatures“bitterballen”–mincedbeefshortribs,mixedwiththickenedchickenVeloute,crumbedanddeepfriedandservedwithDutchmustard,andUitsmijter,anopen-facegrilledGoudaandhamsandwich.

KeepingontheDutchtheme,FrankatBugaboosbakesthefreshest,flakiest(andmostbuttery)croissantsyou’veevereatenandtheindulgenceistrulyonlycompletewithapipinghotchocolateormocha.Thearomasemanatingfromthisboardwalkcafedefyanyresolutionofdieting.

Perhapsthemostadventurousdiningexperience,though,isthespecialsnowshoe/sleighridecombotourofferedbyOutdoor Discoveries,aVernon-basedwildernesstourcompany.TakeasnowshoetourfromtheresortouttotheWildHorseman’sCabinandenjoyhearty,home-stylecuisine(orevenachocolatefondueonspecialoccasions),andthenbundleupforahorse-drawnsleighridebacktoSilverStarvillage.Thisall-inclusivepackageprovidessnowshoes,headlamps,guidedtour,buffetdinnernon-alcoholicbeveragesandthesleighride.

Photo: Courtesy of Silver Star Mountain Resort/Morton Byskov


... living is hereBo

uche

rie R

oadWEST

KELOWNA

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

C9 / M89 / Y75 / K0 K100

1457 Green Bay Road,West Kelowna, BC

Showhome Location:

Savour... living here!

Waterfront is proud to acknowledge Savour as its official Okanagan lifestyle publication.


Ifallyou’relookingforisaheartyburger,sandwichorbowlofchillitokeepyougoingLong John’s Pub(childrenarepermitted)offerstableservicepubfoodthatwillreplenishyourbodyandrestoreyoursoul.Abigwinnerhereistheirpulled-porksandwich.

Sun Peaks Resort (KamloopsBC)

TheDeltaflagshippropertyatSunPeaksintroducesM Room,adiningvenuethatwillbecometheDelta’ssignaturerestaurantduringtheskiseasonandwillopenforprivateparties,weddingsandspecialeventstherestoftheyear.ExecutivechefDavidTombsoffersfinediningthathighlightsregionalfreshcuisinethatissettorivalsomeoftheprovince’sbestrestaurants.

Theresort’sfirstIrish-inspiredpubiscalledMorrissey’s Public House.OverlookingthepeaksofMt.Morrissey,theDelta’sseconddiningadditionisafun,casualeaterywherevisitorscandropinonanygivennightoftheyeartosurftheirlaptopwithWIFI,playagameofdarts,testtheirmemorywithinteractivetriviaorwatchlivesportingeventsinhighdefinition.Comfortfoodisonthemenuandbartendersboastthey’llnotonlyknowyourfavouritedrink,they’llalsoknowyourname.Cheers!

IntheDelta’slowerlobby,Mantles Restaurant and Loungehasundergonesomechanges.AfirepitandseatingareaonthepatiooverlookingtheslopesisawelcomeadditiontoMantles’family-friendlyrestaurantandanewtapasmenuisfeaturedintheadultorientedaprèsskilounge.

ThetapasthemecontinuesattheGlobe Café and Tapas BarinKookaburraLodge.AsecondlocationfromBigWhiteSkiResort,andagain,inspiredbytheowners’travelsandloveoffabuloustastesfromaroundtheworld.PaulfromIreland,JudefromEnglandandExecutiveChefRossfromCanadahavedevelopedanambience,amenuandastylethatisbothcasuallyupmarketbutwarmandwelcomingwithnofuss,norushandnorules.

Apex Mountain Resort (PentictonBC)

Simmeringpotsofseafood,perfumedwiththescentofbasilandoregano,maytakeyouawaytotheItalianCoastortheGreekIslands–buttherecentlyopenedTempest RoomattheApexMountainInn,bringstheMediterraneanflaretothemountaindiningscene.

HeadchefGenevieveDeBries,formerlyofThePatioatLakeBreeze,saysshedrawsinspirationfromthewarmweatherclimatesandthedeep,smokyflavoursoftheSouthwest.AffiliatedwithLakeBreezeVineyardstherestaurantboastsamostlylocalwinelisttomatchthemenu,whichGenevievesaysfeaturesseafood,pastaandwarmingfare.

Specializing in prime rib, lamb and seafood including your favourite Greek appies and

entrées served in a warm friendly atmosphere.

Open Tuesday - Saturday Lunch from 11am - 2pmDinner from 5pm - 9pm

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

250.454.9907

The Kettle Valley Steakhouse Photo: J.D.Wegner

byLeishaJones


ManagerLyndieHillsaysthestaffhavearealpassionforthemountain,havinglivedandworkedonApexforyears.“Itisawarmplaceforeverybodytocomeinfromthecoldandenjoy,”shesays.“Wewanttopleasepeople,givethemaclassy,beautifulplacewheretheycaneatgreatfood.”

WithskiersandsnowboardersfromaroundtheworldvisitingOkanaganresortsitisveryapparentthattheirinternationalculinarypreferencesaremakingawelcomeappearanceinthemountaindiningroomsandchangingthedailyeverydaydishtosomespicynewdramaontheslopes.

Restaurant Listings Info:

BigWhiteSkiResort—www.bigwhite.com

SilverStarMountainSkiResort—www.skisilverstar.com

SunPeaksSkiResort—www.sunpeaksresort.com

ApexSkiResort—www.apexresort.com

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

Photo: Courtesy of Sun Peaks Resort/Adam Stein

byLeishaJones


Global Perspectives

Global Persp

Let’sfaceit,weliveinwinecountry.Forsomeofusthemanypleasuresofwine(andfood)areadailynecessity.Winecultureimmersioncanbebothenlighteningandfun.Whetheryouplaymusic,cookseriously,orgardenwithpassion,thesepursuitsmaynotbeconsideredvital,buttheyenrichourlives.Passionisalwaysworththeeffort.

That’swhywineloverslearntotaste.Icallit‘attentivedrinking’!Deliberatetastingversuscasualimbibingaddsadeeperdimensiontothedailyroutineofeatinganddrinking.

Yes,it’sallaboutthepursuitofpleasurablemomentsandturningabanalrepastintoacelebrationoflife.

Whetheryou’restartingtolearnaboutwine(orwouldliketo),oryou’vebeenwinecollectingforyears,thereareanumberofwinecoursesavailablethatwillraiseyourenjoymentofwinetothenextlevel.Here’swhereyoucanlearntogetmoreoutofeachsipandsharethefunwithinaconvivialandwine-savvyatmosphere.

by Ingo Grady

Wine Education in the Okanagan


WineEducationHomeworkwasneverthismuchfun!

COURSE NAME

LOCATION

LENGTH

MissionHillFamilyEstate

eightevenings(24hrs)

WineFundamentalsCertificateLevel1

int’lgrapevarieties,grapegrowing

provided,textavailableon-line

Email:[email protected]

www.missionhillwinery.com

seventastingswithsixwines

provided

included

provided

optional

winemaking,wine&foodpairing

heldatabeautifulwinery

coursesareinter-related&progressive

checkoutthetastingseries!

$600

NONE NONE

IngoGrady

Jan5th|Apr5th|Sep6th

UBCOkanagan

fivedays,Monday-Friday(32hrs) nineweeks(22.5hrs)

WSETFoundationCertificate

basicsofwinemaking,grapegrowing

maps,tastingsheets,glossary


www.ubc.ca/okanagan/continuingstudies

many–inclassandinwineries

sensoryanalysis,wine&foodpairing

includesfieldtripstovineyards/wineries

$920withWSETexam,$850without

RhysPenderandUBCOfaculty

Aug-10

WSETIntermediateCertificate

winemaking,grapegrowing

maps,tastingsheets,glossary


www.wineplus.ca

eighttastingswithsixwines

tastingpack$45

optional;additional$105

majorgrapevarieties

$770

inquire,multipledates/optionsavail.

WSETIntermediateCertificate

RhysPender

RhysisaMasterofWine

Kelowna&Penticton

LEVEL

PRICE

WHEN

PREREQUISITE

EXPERT FACILITATOR

NOTEWORTHY

CONTENT

WORKSHEETS

TASTINGS

GLASSES

FINAL EXAM

INTERNATIONAL SOMMELIER GUILD

UBC OKANAGAN WINE SCHOOL

WINE & SPIRIT EDUCATION TRUST

byJoyceDWegner

Winter Wine

Touring

caught in the embrace of canada’s warmest welcome


Burrowing Owl Estate Winery Photo: Gord Wylie

It’sthelastweekendinNovemberandasthefirstraysoftheautumnsunmeltsawayafragileearlymorningfrostIamheadingtothewarmerclimateofthesouthOkanagantocommencemywinterwinetour.PattiOgden,ownerofOkanaganWineTours,isbehindthewheelofherluxuriouswhiteFordExpeditionMax,escortingmethroughthesouthernvalleytoexperiencethedelightsofexploringwinerieswhiletheysnuggleinforaquieterseason.

Afteranextremelyhecticsummerhostingtouristsandprocessingthebountyoftheautumnharvest,thewineriesheaveacollectivesighastheyprepareforshorterdays,longernights,andlesstrafficarrivingattheirdoor.Fortravelerswishingtoavoidcrowdedtastingbars,highseasonroomrates,andlineupsforwine-inspiredculinaryexperiences,thisistheperfecttimeofyeartocleanseyourpalateandpuckeryourlipsforsomeseriousandunhurriedsamplingofboldBordeauxblends,crisppinots,andabevyoftoasted,butterywinterwhites.

PattiturnswestattheOkanaganFallsjunctionandwe’retravelingalongWhiteLakeRoad.It’sanarrow,windingribbonofasphaltthatcurvesaroundstandsoftoweringponderosapinesandchubbybluesprucetreesbeforeascendingtherollinghillstoSeeYaLaterRanchWinery.

Tooursurprisetwolargemuledeerappearinthevineyardaswearrive.Iscrambleoutofthevehicleinafailedattempttocapturetheminthelensofmycamera.ThelargebuckseffortlesslyleapoutofrangesoIchangemyphotooptothepetfriendlysignageintheparkinglot.Ifyou’readogloverthanthisranch-stylewineryistheoneforyou.

ThebuildingistherestoredandrenovatedhomeofMajorHughFraser,oneofthevalley’searliestpioneers.TheMajorwasanavidanimalloverwhoadoreddogs,especiallyhisroughcoat

Scottishcollies.Intributetohispassionforhispups,thewinery“unleashes”aselectionofaward-winningvintagesnamedafterthemajor’sfavourites.BeingalifelongmemberofthetailwaggerclubIamdelightedwiththisconcept.

MyfirstsamplewasnamedafterNelly,adeliciousblendedwhitethattastedlikearipesipofsummeronthiscoolautumnday.JimmyMyPalderivesitssmoothflavorfromaweightedbalanceofChardonnaywithPinotGris.Itisagreathoundofawinethatwouldbringpleasantcompanytoaheartydinnerofroastchicken.Ping,themajor’sfirstdog,wasamagnificentChowandthisnamesakewineisarichmeritageoftheclassicBordeauxblend.

Thewinery’sangelinspiredpupisalegacytotheMajor’sdedicationtohisfaithfulcompanionsthatareallburiedinaprivatepetcemeteryoverlookingthevalleyjustbeyondthepathwaytothefrontgate.

Wereturntothecountryroaddrivingthroughgrangelandandvineyardsseparatedbypeeledpolefencesinacozy,colourfulpatchworkofscrubgrass,tall,skinnypines,andorderlyrowsofnakedvinesshroudedattherootsbyatatteredcrinolineofdiscardedmuddyleaves.

Thebrilliantsunhangslowintheautumnskyandsetstheoutdoorsablaze,bathingthevalleyinimpressionisticintensity.MotherNaturemimicsMonetwithbrushstrokesofocher,sageandazure,creatingabreathtakinglandscapeportraitinfusedbytransientlightthatflowsthroughtheframeofourmovingwindshield.

WeareonourwaytothecityofOsoyoostoenjoyawineinspiredlunchatthenewWineBaratWatermarkBeachResort.ThehomeofCanada’s“WarmestWelcome”isgrowingfromasleepy,summertimecommunitytoanallseasoncollectionofgourmet

“…thisistheperfecttimeofyeartocleanseyourpalateandpuckeryourlipsforsome

seriousandunhurriedsampling…”


chefs,internationalwinemakers,andartisans.TheWineBarisalreadyprovingtobeafavouritelocal’swateringholeeventhoughtheexpansivewaterfrontpatiohasyettobeopenforitsfirstsummerseason.

ThemenuisapresentationofgeniuswithaneconomicandeclecticselectionofTastingPlatesthataresimpleforsharingandonly$5each–perfectforaquicknoshwithaglassofwine.Awidearrangeofentreesfeaturearangeofdishesfrom‘BakedMacandCheese’to‘RoastedBeetSalad’and‘SteamedSaltSpringIslandMussels’.ThewinelistoffersapleasingnumberofOkanaganvintageswithanodtoafewinternationallabelstosuiteverytaste.TheatmosphereissodelightfulIcouldsit,nosh,drinkwine,andstareatthegorgeouslakeviewsfortherestoftheafternoon;however,PattihasarrangedanothertastingatRoad13VineyardsinOliver’sfamousGoldenMile.

ThebrickandturretcastlearchitectureofRoad13isararearchitecturalstyleinthevalley.ThecachetofstartingabusinessintheOkanaganisthatbesidesbeingripewithfreshproduceandtreefruit,thevalleyisalsoabundantwithquirkyhistoricalreferences.TheHonestJohnlabelofRoad13isasalutetoMayorJohnOliverwhoarrivedinthevalleyinthe1920sandimplementedasystemofirrigationcanalsthatallowedfarmingtothrive.

“It’sallaboutthedirt,”istheirmotto,offeredupbylocally-grownwinemaker,MichaelBarter.Afewsipsfromhislaboursisallthepersuasionyou’llneedtomakesureyoudon’tleavethe

wineshopemptyhanded.Affectionatelycalled,“Tuesdaynightspaghettiwine,”theHonestJohn’sRedservesupsofttanninsandaciditythatwillperformvaliantlybesideaflavourfultomatobasedpasta.

Acrossthehighwayandonlyminutesaway,BurrowingOwlWineryrisesupfromaseaofvineyardslikealandlockedcruiseship–aspectacularlandmarkintheSouthOkanagan.OwnersJimandMidgeWysepurchasedtheexpansivepropertyjustaswinemakingwasonthecuspofaseaofchange.

Builtin1998,thewinery’ssignatureAdobeinfluencedarchitecturewasoneofthefirstinthevalleytoembraceresponsibleenvironmentalandwildlifepractices.NamedaftertheBurrowingOwlthatoncenestedprodigiouslyinthisdesertsetting;thewineryisakeensupporteroftheBurrowingOwlConservationSocietyandsuggestspatronsdonate$2foreachtastingtowardsfundingthisorganization.

KerriMcNolty,marketingrepresentativeforthewineryiswaitingtogreetuswhenwearrive.“WelcometoBurrowingOwl,”shesaysasshestepsfrombehindthecheck-indeskatthewinery’s

“TheatmosphereissodelightfulIcouldsit,nosh,drinkwine,andstareatthegorgeouslakeviewsforthe

restoftheafternoon…”


Watermark Wine Bar at Watermark Beach ResortPhoto: Watermark Beach Resort/Allen Jones

newestaddition-TheGuestHouse.Attachedtothetastingroomthiscozyaccommodationfeaturestenspaciousguestrooms,a25-meteroutdoorpoolandanallseasonhottub.

Kerri’stourandknowledgeofthewineryisextensive.“Weencourageallofourvisitorstotakethetimetoenjoyourself-guidedtourinourlookouttower,”shesaysassheleadsmeuptheconcretestairs.“It’savaluablelearningtoolforthemtonotonlyappreciatehowwemakeourwine,butalsotounderstandtherespectwehaveforoursurroundings.”

TheviewfromthelookoutencompassesthesouthOkanaganValley,stretchingfromthemunicipalboundariesofthetownofOliverinthenorthtothetipofLakeOsoyoosinthesouthwithmilesofvineyards,orchards,andfarmlandinbetween.Dottedbyhomesandwineries,theSouthOkanaganandSimilkameenhaveover25VQAwineriesandanumberofsmaller,estatewineriesthatarepartofthe‘HiddenWineriesofBC’.Tremendouslyvariedinarchitectureandsize,eachfacilityfeaturesvarietalsthatarecraftedintovintagesfromacollectionoftalentedandworldlywinemakers.WinetouringintheOkanagancaneasilystretchfromarelaxingdriveonalazysummerafternoonvisitingtwoorfourtastingroomstoanorganizedshoppingspreethatlastsaweekandstocksyourcellarforayear.

Afterourtourofthefacility,KerriandIreturntotheSonoraRoomRestaurantwherePattiandIareinvitedfordinner.Thegorgeous60-seatrestaurantoffersoutstandingviews,exemplaryservice,andgourmetpreparedwineinspiredentreesforlunchanddinner.Famished,IordertheroastedHeirloomtomatosouptostart,

withagrilledsixounceAlbertaFlatIronsteakformyentrée.Pattistickstolighterfarewithtwoappetizers,theCaesarSaladasherfirstcourseandherfavourite,theFraserValleyCrispyDuckLegConfit,ashermaindish.

Followingtherecommendationsonthemenu,weshareabottleofthewinery’s2007Syrah.ThedarkplumandcherrynuancesoftheSyrahpartneredextremelywellwithourselectionspromptingustochooseadessertthatwillprovidealovelyfinishtosuchadelectablebottle.WesharetheRaspberryWhiteChocolateCreamBrulée.Itisascrumptiouschoicetocompleteourmemorablefeast.

Patti,inherwinetouringwisdom,assuresmethatastintinthehottubmeltsallunwantedcaloriesawayifdonewithin24hoursofingestion.So,withourwaistlinespleasantlyplumpfromourrecentdecadenceweheadforatherapeuticsoakunderstarryskies.

Vowingthatwe’dnevereatagainwetuckintoourcozybeds;yetwecan’tresistIris’magnificentspreadintheBreakfastRoomthenextmorning.Aharvesttableladenwithfreshfruit,granola,carrotcake,multigrainbreadandbagelsfortoastingplusmini-mushroomsoufflésawaitedourselection.DidImentionthemuffins?Yummy,homemademuffinsstuffedwithpecans,walnuts,branbudsandsweetenedwithgoldenraisinsandcranberriesfetchinglypiledhighinadishscreaming“TasteMe.”Irisadmitsthathermuffinsarethemostpopularitematthebreakfasttable.“Ididn’trealizehowmuchourguestslikedthemuntilIstoppedservingthem.Thenthecomplaintsstarted,”


The Guest House at Burrowing Owl

Photo: J.D.Wegner

shelaughs.“I’vebeenaskedfortherecipenumeroustimes,butit’snotsomethingthatIencourage.”(Muffin Recipe - Page 57)

Withourtummiesfullonceagain,wedepartthegrandeurofBurrowingOwlforavisittothehumblelogcabintastingroomofFairviewCellars.BillEggert,residentwinemakerofFairview,hascarvedoutanichemarketinthevalley’swineworldbyfocusingsolelyongrowingandproducingreds.HisvintagesareavailableonlineoratselectrestaurantsandretailoutletssuchastheBCWineMuseumandthePentictonWineInformationCentre.

VisitingBill’stinycrowdedtastingroomisalwaysanexperience.Andthistripisnoexception.“Ihaveasurpriseforyou,”Billwinksashepopsthecorkoffanunlabeledbottlethatappearsfrombeneaththebar.HepoursPattiandIatastethat,atfirstglance,resemblesaRosé.Itpresentswithapalegarnetcomplexionbut,mysteriously,hasthenoseofaPinot.“You’rebottlingaPinotNoir?”Iask.“Yes,thisismyveryfirstvintage.”Billgrins.

ProudofhisnewendeavourBillinvitesusdowntohiscellartodosomebarreltasting.WithglassesinhandwenavigatedownthedarkstairwaywhereaninventoryofFrenchandAmericanbarrelsarestackedfloor-to-ceilingbesidelargestainlesssteeltankspercolatingjuicethroughfermentationintowine.

OnlyintheOkanaganandespeciallyafterthecrazy,busydaysofharvestdoesavisitorhavethegreatfortunetopreviewvintagesstraightfromthetanksorbarrelsofthecellar.

“Ihavethegreatestjobintheworld,”Billenthusesasweclinkourglassestogetherinamerrytoasttothenewestmemberofhistastingroom-FairviewCellars2008CrookedPostPinotNoirhand-pickedfromEagleBluffEstatesVineyard.

Ahalf-caseofBill’sfinestvintagesjointhegrowinginventoryinthebackoftheExpeditionaswepulloutofhisdrivewaytobeginourjourneyhome.Althoughwedidnotstopatmanywineriesourpacewasrelaxed,allowingmeplentyoftimeforthoroughtastings,unhurriedconversationandoutstandingphotoops.

Winterwinetouringisanidealnearbyescapefromthedoldrumsofourprolongedchillyseason.WrapyourselfupintheembraceofCanada’swarmestwelcomewithavisittothecityofOsoyoosanditsfriendlyneighboursandwineriesthroughouttheSouthOkanagan.

Ifyougo•NotallwineriesareopenfulltimefromNovembertoApril,socallaheadtoensurethatthetastingroomwillbeopenwhenyouarrive

•Itisstronglyrecommendedthatself-guidedtoursincludeadesignateddriver.

•WineTourOperatorsofferwinterwinetoursthroughouttheOkanaganthatcaninclude:overnightstays,culinaryexperiencesand/orwine-inspiredlunchesanddinners.

BurrowingOwlVineyard—www.bovwine.caDestinationOsoyoos—www.destinationosoyoos.caFairviewCellars—www.fairviewcellars.caOkanaganWineCountryTours—www.okwinetours.comRoad13Vineyards—www.road13vineyards.comSeeYaLaterRanchWinery—www.sylranch.comSouthOkanaganWineryAssociation—www.sowasite.comWatermarkBeachResort—www.watermarkbeachresort.com

“…thegreatfortunetopreviewvintagesstraightfromthetanks

orbarrelsofthecellar.”


Sonora Room Restaurant at Burrowing Owl Winery Photo: J.D.Wegner


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GreatGreek“Wekeepthingsthesameandfindnewwaystodothat,”saysNikosTheodosakis,ownerofGreek-styleTheo’sinPenticton.“Peopleknowwhattoexpect.”Thiswell-lovedrestaurantwasopenedbyhisparentsTheoandMaryin1976.“Theitemsonthemenuatthattimeweresomewhatforeign,buteventuallybecamesuccessful.”

IbecamefirstbecameafanofTheo’sin1992,whenImovedtotheOkanaganfromVancouver,wherefirst-rateGreekfoodisinabundance.Thefarewasauthentic(crispy,chewysquid,richgarlickyhummus),theatmosphereappropriatelyMediterranean(thinksun-bakedvilla)andtheservicefamiliarandfriendly.ThememorablenightIvisitedTheo’s,therewasalsoGreekmusic,dancingandplate-smashing.

Theo’shasn’tchangedmuch,justgottenbetterwithage.ItisstillaculinaryinstitutionoftheOkanagan,attractingfaithfullocalsandtourists,manyofwhomhaveconsideredtherestauranttheirheadquartersforfamilycelebrationsoverthegenerations.

“It’sanhonourtobeconsideredsomuchofpeoples’lives,”saysTheo.Thewinelisthasbecomemoreextensive;theGreekmenuhasexpandedtoincludeOkanagan-Mediterraneandishes(incorporatingfreshlocalingredients).Recommended:Theo’sPlatterforTwo($46.95)withallthefavouriteGreektreatsfromsouvlakitospanakotiropita(spinachpie),andkalamarakia,friedsquid($8.95).

Theo’s Restaurant, 687 Main Street, Penticton250.492.4019, www.eatsquid.com

These long-lived Okanagan dining etablishments have kept customers coming back for 15 + years. A handful of Valley restaurants have survived and even thrived over the years. Some of them are my personal favourites as well as of other happy diners. These five are family run, serve up familiar food, ambience, friendly service, and have a European flair.

Tribute to Tradition

Photo: Courtesy of Theo’s

Photo: Courtesy of Theo’s

byDonaSturmanis


Mamma’sItalianKitchenConsistencyandfoolprooffoodisalsoasecretoftraditionalItalianLaBussolainKelowna.LikeTheo’s,it’sanotherrestaurantwithafamilyhistoryandarespectableprovenance.“Yougetthesamethingeverytimeyouarehere,”sayson-top-of-itLuigiCoccaro,sonofownersFrancoandhiswifeLauretta.

FrancoandLilloSantamariafirstopenedtherestaurantin1974–Kelowna’sfirsttrueItalian-stylefinediningexperience.Lauratookoveraschefandco-ownerin1990,expandingthemenutoincludemorelocalculinaryofferings.Therestauranthasalsoaddedamoreextensivewinelist.

ArecentpersonaldinneratLaBussolaprovedtobealeisurelyeveningoftranquilcandlelightambience,well-timedelegantserviceandsuperbItalianfavourites.Recommended:Vealwithham,cheese,mushroomrosesauceandjumboprawns($33.95);addscampi(garlicshrimpingarlicandbuttersauce)toanythingfor$18.95.

1451 Ellis Street, Kelowna, 250.763.3110 www.labussolarestaurant.com

SeafoodCentralChristopher’sSteakandSeafoodhasbeenafavouritegatheringplaceforKelownadinerssince1989.OpenedbyNickandMariaSintichakis,itwastakenoverthreeyearsagobyAlexRam,whenMariawantedtoretire.ThehardworkingAlex,whohadworkedotherfamilyrestaurantssays,“Irenovatedandbroughtnewlifeintoit.”

“Ourmaindrawisunbelievableseafood,”saystherecentowneroftherestaurantthathaswonmanyawardsovertheyears.SteakandinternationaldishesfromAsiantoItalianarealsoonthemenu.“Wealsohaveanelegant,comfortableandearthysetting.”

Christopher’sisopenlateandfeaturesliveentertainmentTuesdaythroughSaturday.Recommended:thegenerousseafoodplatter–crablegs,lobstertails,prawns,scallopsandmussels–$59forone;$99fortwoorChateaubriandfortwowithsides,amouthwatering,elegantbargainat$69.

242 Lawrence Avenue, Kelowna, 250.861.3464 www.christophersrestaurant.ca

collector to casual wines, spirits & beer

funky crystal and unique gift ideas

extensive collection of local wines

metroliquor.com

Sophisticasual

103-1180 Sunset Dr. Kelowna, BC

250-979-1222

Photo: Courtesy of Christopher’s Steak & Seafood

Photos: Courtesy of La Bussola


GermanGenerosityGasthaus-On-the-Lake,apopularPeachlandGerman-Europeanstylerestaurantandpub,hasthrivedsince1991.“We’realmostat20years.Wekeepontopofthings,”sayspartnerWernerSchmidtsimply.“WehaveGerman,ItalianandCanadianchefs.Wecatertoouryear-roundregularsandtouristsinthesummer.”

ThisisatypicalunderstatementforWerner,whowithpartnersJoergHoerathandDevonSmith,expandedtheGasthausfromaquaintlogdiningroomtoincludeavasttimberedpub-restaurantandasummer-friendlyoutdoorpatio10yearsago–allwithalakeview.

AnotherdrawinrecentyearshasbeentheGasthaus’sfamousMedievalfeast,greatforagroupwhowantstoexperienceahefty,meat-heartyperiod-themedfeed.TheGasthausismygo-toeateryinPeachland.Therehavebeencountlessschnitzel-ladendinnerswithluscioushomemadedessertsinthecurio-filleddiningroom,WernerandJoergalwaysavailableforachat.There’sthesimpler,butdeliciousfareduringcozywintereveningsinthepubwitharoaringfireplace(superbsoups)andsun-bakedlunchesonthecasualstonepatio.Recommended:Anyoneofeightschnitzelsfordinner(there’sawholeselectionunder$20)withhomemadespaetzleontheside,spinachsaladwithbaconandmushroomsforlunch($10).

5790 Beach Avenue, Peachland, 250.767.6625 www.gasthaus.ca

4205 Gellatly Rd, West Kelowna 250-707-1810Call for Reservations or visit www.opentable.comwww.bonfirerestaurant.ca

This is a dining experience not to be missed!

Soak up some ‘Cuisine of the Sun’


HistoricandHomeyZia’sStonehouseRestaurantinSummerlandissituatedinoneoftheOkanagan’smostfascinatinganduniqueheritagebuildings,originallybuiltbyrenownedOkanaganstonemasonAlfredoBiagioniin1916.Thelocalsevenbelieveitishaunted.

GhostlegendsandaheritagefeelmaybringintheregularstoZia’s,butsodoesapersonalapproachtofood.“We’reveryhands-onhere,”saysco-ownerShannonFerlizza.“Weliketothinkwecookwithlove.Wekeepourpriceslowandservegoodportions.”

TheoriginalStonehouseRestaurantopenedin1979andoperateduntilthemid‘90s.Shannonandherhusbandboughtandexpandedthebuildingandrestaurantin1997.

IvisitZia’sforcasuallunchoramoreformaldinnerwheneverIgotoSummerland.Theserviceisattentive,menuiseclecticandinternational.Recommended:RedcurryThaichickensautéedwithonionsandpeppers($12.95)forlunch;prawnsandscallopssautéedwithmushrooms,greenpeppercornsanddicedtomatoes($21)fordinner,andalwaysthechef’spopulardailyspecials.

14015 Rosedale Avenue, Summerland, 250.494.1105 www.ziasstonehouse.com

SouthernHospitalityCampoMarinaownerMikeOrandisathiswelcomingOsoyoosrestaurantpracticallyeveryevening,boppingfromtabletotable,greetinghiscustomersandmakingsuretheyarehappy.Old-fashionedhospitalityinadditiontocomfyfoodandservicearetrademarkhere.

“Advertisingcan’ttopword-of-mouthrecommendationsbylocals,”saystheEuropean-trainedchefandowner.“Youhavetoknowyourcustomersandwhattheywant.Youalsohavetobeabletoreinventyourselfwiththetimes.”

MikestartedCampoMarinainthespringof1994,specializinginItaliancomfortfare(lotsoftomatosauce).Sincethen,heandhiswifeGemmaandattentivestaffhaveprovidedfamiliarandfillingmealstorememberinawarmatmosphere.

IhavespentseveraleveningsatCampoMarinainthelastfiveyears.EverytimeI’vebeenthere,thecozyrestaurantispackedwithlocalsandI’veleftafterseveralhoursfulfilledinmorewaysthanjustafullbelly.Recommendedfordinner:22-ouncebabybackrib,$22.95;22-ouncevealmedallionwithmarsalamushroomsauce,$22.95.

5907 Main Street, Penticton, 250.495.7650 www.campomarina.com

Codfather’s offers one of the largest selections of fresh fish and seafood in

the Okanagan.

www.codfathers.ca

CodfathersSeafood Market

2355 Gordon DriveKelowna, BC250-763-3474

A proud member of the Ocean Wise program.

170 McLeod Street, Salmon Arm , BCwww.culinaryinspirations.ca

ph: 250.832.1585

"a friendly and welcoming place to linger and peruse

the selections of import and regional specialty food products."

"a friendly and welcoming place to linger and peruse

the selections of import and regional specialty food products."

culinary inspirations gourmet & speciality foods

come and discover your . . . come and discover your . . .

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, BC

When: 7pm, Saturday January 30, 2010

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.


Sleeping Vineyards

Asleepy-eyedglanceattheclockshows4am,thephoneisringingandthecoldairoutsideofthewarmbeddingisalreadycrisp,eveninsidethehouse.Withagroanhestartsdressing,layerafterlayerofclothes,warmboots,atoqueandaheavy,windproofjacket.Reluctantlyhestartsthetruck,whichgroansandcomplainsinthecoldtemperaturesbeforetheenginekicksinandheisoff.Heisofftothevineyardinthemiddleofthenight,inthemiddleofthewinter,calledintoactionbythetemperaturealarmwithamissiontosavethepreciousvines.Thisistheseasonallifeofthevineyardmanager,theunsungherowhoensuresthatnextyeartherewillbegrapesandwine.

Thevineyardlandscapeinthebleaknessofthefrozenvalleyisalonelyplace.Thevines,devoidoftheirleaves,lookdead,lostandforgotten.Thislackofactivityandconspicuousvineyardsettinggivestheimpressionthatthereislittlehappeningasthevines

appeartobehibernatinguntiltheyfeelthewarmingofthesoilinthespring.Butthewinterisanimportantstageintheannualvineyardcycle,infactastageoflifeanddeaththatcandeterminethefateandfortunesofgrapegrowersandwinemakers.

ThevineswegrowintheOkanaganforwineare,forthemostpart,afairlyficklebunch.Theyadorehotsummers,butshudderatthethoughtofstandingexposedthroughoutalong,bitterwinter.TheCanadianwineregionsarealllocatedatthecriticalextremeforgrowinggrapeswithwintertemperaturesregularlypushingtheviniferawinegrapestotheirthreshold.TakeagrapevarietysuchasSyrah.ItisincreasinglybeingrecognizedforproducingmanyofB.C.’sbestredwinesyetitdoesnotlikeCanadianwintersandamanversusnaturebattleisemerging.SomevineyardssawSyrahyieldsdrop40-60%in2009asaresultofourchillyclimate.

Picking Icewine at Paradise Ranch, NaramataPhoto: Courtesy of BC Wine Institute

byRhysPender


Overrecentyearswemayhavebecomealittleoverconfidentandbold,plantingarangeofgrapevarietiesinCanadathatisreallytestingthelimitofpossibility.Globalwarmingmayhavechangedtheclimateofourgrowingregionsallowingawiderrangeofgrapevarieties,butthesideeffectofglobalwarmingisgreaterextremes.Inthewinterof2008/2009wereceivedareminderofthiswithtemperaturesdippingaslowas-26°onDecember20andthreateningtobringtheindustrytoitsknees.Thelastmajorfreezeofthisnaturewasinthe1980sandwinemakerswereterrifiedatwhat,ifanything,wouldemergefromthebudswhenspringreturned.Thankfully,themajorityofbudsdidmaterializeintowine-worthyshoots.

Iftemperaturesgettoocold(generallybelow-20°Cinthedeadofwinter)andthevineshavenothadenoughchancetoputawayfoodreserves,thefuturevintage’sshoots(imagineatinyshootineachbudreadytoemerge)preparedtopushoutinthespringcanbeliterallyfrozentodeath.Theresult–noshoots,nograpes,nowine.

In2008/2009certainvarietiesandcertainareasoftheOkanaganandSimilkameenwerelucky,otherswerenot.Thedamagewasasunpredictableasglobalwarmingitself,doingsignificantharmtosomevarietiesinoneplaceandmissinganothervarietyaltogetherashortdistanceaway.Yieldlossoverallvariedbetween5and40%withsomevineskilledcompletely.

LarryPlett,productioninsurancemanagerfortheministryofagriculturestatedthat$20millionindamageclaimswereprocessedduetobudbreakandyoungvinesnotsurvivingtheirfirstcoldseason.Sowhatistheconnection?Isthekeytoavine’ssurvivalthegrowerandhowtheynurturethevinestohardenthemupforthewinter?Orisitthevineyardsiteoracombinationofthesethings?

Certainsitesarealwaysgoingtobebetterprotectedfromwinterextremesthanothers.Anywherenearalargebodyofwaterorafastflowingriverwillprovidesomeprotection,eitherfromtheslowheatingandcoolingofthewaterortheairmovementthatseemstokeeptemperaturesafewdegreeshigher.Whatisbecomingincreasinglyimportantthough,ishowthevinesaretreatedthroughoutthegrowingseason,withmanyofthevineyarddecisionsnowbeingmadewiththepreparationforwinterinmind.Canadamaybeattheedgeofthewineworld,butduetotheclimate,ithasbeenthrusttotheforefrontofhandlingseverecold.

“Thevineyardlandscapeinthebleaknessofthefrozenvalley

isalonelyplace.”

Winterscape at Tantalus Vineyards Photo: Courtesy of BC Wine Institute


Sowhatisitthatthesegrapegrowersdotoensurethatthevinesonceagainpushforththeirshootstoproducethewinesthatwesoeagerlyawait?

Toavoidwinterdamagethewinemakerneedstogetthingsrightfromthestart.“Thebesttechniqueistoplantyourvinesontherightspot,”saysRoad13VineyardswinemakerMikeBartier.Inspiteofthatwisdomtherearestilloccasionsinthisnorthernclimatewhenthatisnotenough.Thevineyardmanagertriestocreatebalancedgrowthandencourageearlymaturationofthefruittoallowthevinetohardenofftoprepareforwinter.

Techniquesincludesoakingthesoiltoprovideabetterinsulationforthevineroots,sprayingcoppertohelphardenthebudsorusesomehillsoiloverthevinegrafttoprotectit.Someviticulturistsarestartingtousewindmachinestoprovideairmovementandhopefullygainafewpreciousdegreesofwarmth.Thelearningcontinues.

ForGrantStanley,winemakeratQuails’Gate,itisaboutgoodhealthgoingintothewinter.“Ifyouaimforsmallcropsthegrapesripenearlier,thewineisbetter,thevineshavetimetohardenoffandtheyarebetterabletostanduptothewinter,”explainsStanley.“It’sawin-win.”

Ofcourse,coldtemperaturesinsomecasescanbeimportantandessential.Canada’smostfamouswine,icewine,wouldnotbepossiblewithoutlivingontheclimaticedge.Nonetheless,-20°Cistoocoldtomakeicewine.Bugs,pestsanddiseasesarealsosensitivetocoldtemperatures,soahealthyfreezecandoagoodjobincleaningupthevineyard.Eventhoughtherearebenefitsweareflirtingwithfrigidconditionsthatcanbedevastating.

Whilemostofusaretuckedsafelyawaythiswinter,hibernatingfromthecold,thereisabraveandcommittedbunchoutinthevineyardsensuringthevines’survivalandthewinesofthevintagestocome.Thevinesmaybesleeping,butthosechargedwithlookingafterthemarecertainlynot.Soletushopeforamildwinter.

“Toavoidwinterdamagethewinemakerneedstogetthings

rightfromthestart.”


RestaurantReview

WalkingintotheVintageRoomislikegoingtomeetanoldfriend,asithasremainedontheculinarylandscapeofKelownafordecades.Thetraditionaldiningroomevokesawarmandwelcomingfeelwithsoftlighting,richfurnishingsandtablescloakedinclassicwhitelinenssurroundedbyoakpaneling.

Initsearlydays,theVintageRoomwas‘thehub’forbusinesslunchesandthequintessentialromanticdestinationwhereyoungmenregularlydroppedtoonekneewithmarriageproposalsandchampagneflowedwithcelebratoryflare.Fromsealingthedealtopoppingthequestion,theVintageRoomwastheplacetobeseenandtomakehistoryinKelowna.

Overtheyears,theVintageRoomhasweatheredtheinfluxofthenewculinarycultureintheOkanaganwiththedistinctadvantageofitslocationwithintheCoastCapriHotel.In2003ChefMonikaLauterbacher,certifiedChefduCuisinetookthehelmofthisiconicdiningroom,creatingmenusthatreflectedtheOkanaganseasonwithabountyoffreshlocalproduceandproducts.

FromtraditionalprimeribwithStiltonYorkshirepuddingtoOkanagan-grownbisonservedwithlocalblueberriesandaCedarCreekPinotNoirreduction,aswellasawidevarietyoffreshfishandseafood,themenuoffersbroadchoicestosuitmanytastes.ThereisalsoagoodwinelistwithamplerepresentationoftheOkanagan’sbestwineswithaneclecticnodtobothnewandoldworldwines;allpricedveryconservatively.

The Vintage Room at Coast Capri HotelbyChefSteveMarston


8:45 a.m. Chef Bernard in the Wild Apple dining room checking on the guests’ breakfasts.

3762 Lakeshore Road, Kelowna, B.C.250.860.4488

www.manteo.comWhere memories are made.

Onthiswintryeveningitappearspeoplearetakingabreakfromdiningoutasthereisonlyfourothertablesoccupied.Ichooseacozytableinthecorner.Unfortunately,themusic,atoe-tappingjazzytheme,isdistractinglyloudandintrusive,negatingmyaspirationsofaquiet,lovelydinner.

Idecidetostarttheeveningwiththeherbsearedbisoncapriccioaccompaniedbygoldenandrainbowbeets.Thebisonissimplylayeredovertwo-thirdsoftheplatewiththebeetsinamartiniglass;aninterestingpresentation.Thebisonwasalittleoverchilledmakingitverysofttoeat.

Myentréeisaduoofroastedrackoflambandflamegrilled,lambsirloinaccompaniedbysoftpolenta,mintedjus,flamegrilledredskinpotato,spaghettisquash,sweetpotatoandmorebeets.Theflavoursareboldandpunchy,butitisthecookingandrestingofthelambthatbringsthedishtogetherandthisisdoneperfectly.

Ialsoorderthemahiandprawns:bakedcashewcrustedmahifilletwithpotato-wrappedB.C.spotprawns,Szechuanpepper-spiked,stickyrice,mangocurryandcoconutlemongrassfoam,tarorootchips.Toaddsomedimensiontopresentationofthisdishtheprawnsaresecuredontopofthemahiwithyetanotherstarch–mashedpotatoes.Theflavourscametogetherwellandthefishandshrimpsarecookednicely.Theadditionofcolourful,crispvegetablestobothofthesedisheswouldhaveaddedatastybalanceandanappealingvibrancy.

MydessertisanirresistiblechoiceoftheOkanaganapplepurse:slicedapples,almonds,oats,cinnamonandspicedrum,servedwarminagoldenpuffpastrycasewithvanillabeanicecream,quincegelléejellyandcaramelsauce.Onacoldwinter’seveningthisistheperfectsalutetoourvalley’ssignaturefruit.However,itarrivesinasurprisinglylargeproportionthatcouldbedescribedasmoreofadesignerbagthanapurse.

PerhapsItooktoolongindevouringmydessertbecausewithinminutesofclearingawaymyplate,myserverpresentsmewiththebillwithoutthestandardinviteforcoffeeoranafter-dinnerliqueur.Thisisquiteashamereallyasuptothispointtheservicehadbeenfriendlyandefficientwithoutbeingoverbearing.Andjustasthelastofthedinershavedisappearedsohasmyserver.Iamlefttotrackdownsomeonetoacceptpaymentformymeal.

OncetheepitomeoffinediningintheOkanagan,TheVintageRoomcontinuestoevokemanycherishedmemoriesthataretuckeddeeplyintheheartsoflongtermresidentsofthevalley.

TheVintageRoom,1171HarveyAvenue,Kelowna,BritishColumbiaTel:250-860-6060

“…theVintageRoomwastheplacetobeseenandtomake

historyinKelowna.”

“Theflavourscametogetherwellandthefishandshrimpsare

cookednicely.”

Clarification:IntheFallIssuereviewofLocalLounge&Grille,ChefPaulCecconireceivedhisearlytrainingatTheBeachHouseRestaurantinWestVancouver,nottheBoatHouseasstatedwithinthearticle.


Stoneboat Pinot Gris 2008,BC,CanadaB.C.’sfavouritewhitegrapevariety.PalelemonwithgoodintensityandmorecomplexitythanyourstockstandardPinotGris.TheStoneboatprovidestheusualpear,stonefruit,greenmelonandcitrus,butaddssomeextrasavory,earthy,mineralandspiceelementsthatmakethisastepupfromwhatmostaredoing.Agreattextureandflavourwithaspectsofterroirmakethisareallyinterestingwine.$18.90

Nk’Mip Qwam Qwmt Chardonnay 2007,BC,CanadaPale-mediumlemoncolour.Thenoseismedium-plusintensitywithrichtoastyoak,lemon,peach,bananaandsnowpea.Thepalateisdry,quitefullwithripe,richfruit,intensecustardy,caramellyoakandpeach,lemonandnicemineralnotes.Ahintofmalolacticfermentationgivessomebutterynotes.WellmadeChardonnayintheoakystylewiththerichnesstohelpus

survivethewinterchill.$24.99

Thornhaven Gewürztraminer 2008,BC,CanadaOneofthewineriestowatchoverthenextfewyears,ThornhavenisproducingsomeveryseriouswinesandtheGewürzisprobablythemostserious.Palelemonincolour,thiswinepacksarealpunch,challengingitsAlsatiancounterpartsforrichness,intensityandcomplexity.Itispronouncedinaromawithrosepetal,lychee,peach,mangoandAsianspices.Thepalateisoff-dryandrich,fullwithseductiveflavoursoftropicalfruit,flowers,citrusandgreatlength.ThisisthemostseriousGewürztramineryettoemergefromB.C.$17.90

Road 13 Vineyards Viognier, Roussane, Marsanne 2008,BC,CanadaAnewbutexcitingstylefortheOkanagan.Palelemonincolourwithpronouncedintensity.TheseRhônevarietiesprovidebeautifulfloral,nutty,citrusaromaswithsomeveryintriguingandalluringsavoryandnuttynotes.Thedrypalateisquiterichintexturewithacomplexrangeofcitrus,peach,grapefruit,celery,nut,passionfruit,melonandlingeringmineralflavours.Thiswineisexcellentwithgreatflavourcomplexityandlength.Hardtofind,butaworthytreasurehuntinourdarkestseason.$23.99375 ml500 ml500 ml,500 ml375 ml, of ic, 375 ml

Winter WhitesMission Hill Quatrain 2006,BC,Canada

Adeeprubycolourwithpronounced,seductivearomas.UnlikemanyotherMissionHillwinesdesignedformaturation,theQuatrainisreadytodrinkimmediatelywithafantasticcombinationofspice,pepper,raspberry,oak,plumandavalentine-readyvioletperfume.Thepalateisdryandfullwithbalancedacidityandmediumtanninswithchocolate,plum,blueberry,spiceandpepper.ThisSyrahdominatedblendisassoftandplushasavelvetpillowthatwillholditsshapeandbeautyforatleast3-6+years.$45.00

Cedar Creek Syrah 2007,BC,CanadaThefirstCedarCreekSyrahunderthenewbrandmakeover,the2007isdeepruby-purpleincolourwithgoodintensityandalluringaromasofgamemeat,baconandpeppercombinedwithprettyfloral,damsonplumandblueberry.Thepalateisdryandmedium-bodiedwithpleasingacidityandtanninswithhintsofpepper,blackberry,andpronouncedoak.Romanceinthisparticularredwillneedtwotothreeyearstomeldintoasatisfyingaffair.$26.90

Burrowing Owl Cabernet Franc 2007,BC,CanadaCabernetFrancistheredgrapethatmanyB.C.criticsbelieveisthefutureoftheOkanagan.BurrowingOwl’shasalwaysbeenoneofthebest.The2007isdeeprubyincolourwitharomasofburlapandearthcombinedwithraspberry,marzipanandcustardyoak.Thedrypalateshowsamediumbody,acidandtanninwithlotsofchocolateyoak,blackberry,clove,plum,jam,pepper,coffeeandsausagewithanOkanagan-terroirroastedherbalfinish.Amatchmadeinheaven.$33.00

Painted Rock Red Icon 2007,BC,CanadaDeeppurpleincolourwithpronouncedintensity.Thenoseisacomplexmeldingofaromasthatintrigueanddelightwithdustyoak,plum,cassis,chocolate,raspberry,ahintofflowersandsomeroastedsage.Thepalateisdrywithamedium-plusbody,plum,cassis,darkcherryandripetanninswithgrilledherbandsavorynotes.Thisisatruelovethatwillstayfaithfulforyearsinthecellar.$55.00

Romantic Reds

Tasting Notes byRhysPender


ENJOY A VIP TASTING EXPERIENCE AT 5 AWARD WINNING WINERIES

Purchase your “DISCOVERY PASS” at participating wineries for just $35.00Pass includes souvenir gift and passport book with $50 worth of coupons.

DISCOVER THE GREAT ESTATESTHIS WINTER

Suggested Winter Itinerary

Day 1

10:30 am Specialty Tasting at Jackson-Triggs Okanagan Estate

12:00 pm Specialty Tasting at See Ya Later Ranch

1:00 pm Free Time for Lunch

4:30 pm Specialty Tasting at Sumac Ridge Estate Winery

Day 2

10:00 am Wine Flight Tasting including Icewine at Inniskillin Okanagan

11:30 am Lunch on own

1:00 pm Cultural Tour and Tasting at Nk’Mip Cellars

t 250 494.0451sumacridge.com

t 250 497.8267sylranch.com

t 250 495.2985nkmipcellars.com

t 250 498.6663inniskillin.com

t 250 498.4500jacksontriggswinery.com

Please call for winter winery hours.1 877 433 0451 [email protected]

greatestatesokanagan.comx


Therearetwotypesofpeopleinthisworld:thosewhowillspendmanyhours(ifnotacoupleofdays)recreatingrestaurant-styledishesfromcookbookswrittenbychefs,andthosewhowon’t.Itendtobethelatter.

Isn’tthatwhatrestaurantsarethereforanyway,towowuswiththeserathercomplicatedbuttastynoshesthatwesimplywouldn’tdreamofattemptingathome?Thenagain,sometimesacookbookcomesalongthatnudgescookslikemeoutofourcomfortzoneandkeepspushingourculinarylimitsaslongastheresultsareworththefussandtime.

Vancouver Cooks 2isonesuchbook.EditorsJoanCross,AndrewMorrisonandJamieMawsurelyhadadauntingtaskofdrawingoutrecipesfromsomeofB.C.’sbusiestandbestchefs,buttheresultisanapproachableandpractical244-pagesoftcoverbook.Itcontains112recipesfrom70B.C.chefs,illustratedwith60colourand100blackandwhitephotos.

TheOkanagan,despitethecookbook’stitle,isevenrepresentedthankstocontributionsfromchefBernardCasavant,formerlyoftheSonoraRoomatBurrowingOwlEstateWinery(Osoyoos),recentlyappointedasexecutivechefofTheWildAppleRestaurantandLoungeatManteoResort(Kelowna),chefMattBateyoftheMissionHillFamilyEstateWinery(WestKelowna),andchefNedBelloftheCabanaBarandGrille(Kelowna).Eachrecipeentryiscleverlypairedwithabeveragesuggestion,mostofwhichareOkanaganwines.

Someoftherecipesaredevilishlycomplex.Oneentryspansthreeentirepages:aBerkshireporktenderloinandcrispybelly“duo”servedwithsauerkraut,horseradishcoleslawandmustardporkjus,butthat’sifyoutrytorecreatetheentiredishasitmightappearonDBModerne’sdinnermenu.Butmanyarenot,suchasthesake-miso-and-sweetricewinemarinatedsablefishrecipefromMasaakiTsujimotoofHapaIzakayarestaurantinVancouver.(Therearefiveingredientsandaone-shortparagraphmethodtothisinsanelydelishdish.)

AsIcookedthroughanumberoftherecipes,itbecamecleartomethatshortcutscouldbehad.Itwasn’tnecessarytomakealltheelements,butinsteadIcherry-pickedwhichcomponentsIfeltwerenecessary(usuallythemainingredientoftheplate)andskippedtheothers.Forinstance,myguestsandunwittingtaste-testersoneeveningwerecompletelyunawarethatthejalapeñoketchupandtheroastedgarlicmayonnaiseweremissingfromtheNedBell’sSmokedCheddarBisonBurgers.Yet,theconsensuswasthattheburgerswereexcellent.StillifIeverneedarecipeforjalapeñoketchup,Inowhaveoneattheready!

At$40,thiscookbookissomewhatpricey,butconsiderhowmuchmoremileageyou’llgetoutofitthanasimilarlypricedentréeataposhbigcityeatery.You’llalsobecontributingtothefutureofgoodfoodinB.C.RoyaltiesfromthesaleofVancouver Cooks 2gototheChefs’TableScholarshipandBursaryFund.ThisisaB.C.-widecollaborativethatpromisestoinspire,educateandnurtureourchefs,ourproducersandourlocalfoodindustry,allthewhilepromotingstandardsofexcellencewiththeaimofenhancingthereputationofourregionalcuisine.I’llcooktothat.

Cookbook ReviewbyJenniferCockrall-King

Vancouver Cooks 2PublishedbyDouglas&McIntyreEditedbyJoanCross,AndrewMorrisonandJamieMawSoftcover$40.00

Available for purchaseMosaicBooks-Okanagan250-763-4418BarbaraJo’sBookstoCooks-Vancouver604-688-6755


RecipesHalibutwithMorelsand

BrownButterSauceSeerecipeonpage50


Brown Butter1lbbutter,unsalted

Parsley and Garlic Pommes Puree4cupsmilk

½cupoliveoil6clovesgarlic,peeled

4mediumYukonGoldpotatoespeeled,in1-inchdice

3TbspfinelychoppedItalianflatleafparsley

Lettuce and Peas1Tbspbutter

3ozsmokedbaconin¼inchdice12pearlonionsblanchedandpeeled

1yellowcarrotblanched,in¼inchdice1orangecarrotblanchedin¼inchdice

2smallgemlettuces,cutinhalf2sprigsthyme

½cupchickenstock½cupfrozenpeas

Halibut4filletshalibut,each6oz,cutinto2escalopeseach

Flourfordredging4Tbspoliveoil

1Tbspbutter

Brown Butter Sauce¼cup+2/3cupbrownbutter,plusextraforgarnish

1lbmorelmushroom,halved½cupfreshlemonjuice

1Tbspsoysauce½cupbrownvealjusordarkchickenstock(madewith

roastedbones)

Halibut,withitssnowywhite,non-oilyflesh,isaperfectfoilforthemorelandbrownbuttersauce.Serves 4

Brown Butter:Meltbutterinasmall,deep,heavy-bottomedpotonlowheat.Stirconstantlyandbecarefulnottoletitburn;waitpatientlyforabout10minutesforbuttertobecomeadeeprichhazelnutbrown.Decanttheclearbrownbuttercarefully,leavingbehindthedarkdebrisatthebottomofthepot.Strainthroughafine-meshsieveintoacleancontaineranddiscardsolids.Coverandrefrigerate.(Youwillnotneedallofthebrownbutterforthisrecipe,butitwillkeeprefrigeratedlongerthanunsaltedbutterbecausethemilksolidshavebeeneliminated.Brownbutterisdeliciousonsteamedvegetables.)

Parsley and Garlic Pommes Puree:Placemilk,oilandgarlicinalargepotonmediumheatandbringtoaboil.Turndowntheheattolowandcookfor10to12minutesoruntilgarlicissoft.Addpotatoesandcookfor15to20minutes,oruntilsoft.Drainpotatoesandreservethecookingliquid.Whilepotatoesarehot,mashthemvigorously,thenwhipinastandmixer(orwithahand-heldbeater),addingbackenoughofthereservedcookingliquidtomakethepotatomixturesoftbutnotrunny.Passthepotatomixturethroughafine-meshsieveforextrasmoothness,ifdesired.Seasonwithsaltandpeppertotaste.Foldinparsleyjustbeforeserving.

Lettuce and Peas:Preheattheovento425oF.Meltbutterinawide,shallowovenprooffryingpanonmedium-highheat.Addbacon,onions,andyellowandorangecarrots,thensautéfor1minute.Addlettuces,thymeandstock,thenbringtoaboil.Coverthepanwithaluminumfoilandbakeintheovenfor15to20minutes,oruntilcarrotsaretender.Returnthefryingpantothestovetoponmediumheat,addfrozenpeasandcookfor2to3minutes,oruntildone.Drainanddiscardanyexcessliquid.Removeanddiscardthyme.Seasonwithsaltandpeppertotaste.

Halibut Season fish with salt and pepper:Lightlydredgefishinflour,thenshakeofftheexcess.Heatoilandbutterinalargenon-stickfryingpanonmediumheat,justuntilbutterbeginstobrown.Addfishandsautégentlyfor2to3minutesoneachside,oruntiljustdone(thefishshouldbesofttothetouchandstillslightlyopaqueinthecentre.)

Brown Butter Sauce:Makethissauceatthelastminute.Heat¼cupofthebrownbutterinafryingpanonmedium-highheat.Addmorelsandsautéforseveralminutes,oruntilsoft.Stirinremaining2/3cupofthebrownbutter,andboilagaintoemulsify.Seasontotastewithsaltandpepper.

To Serve: Placepommespureeinthecentreofeachwarmedplateandtopwithtwopiecesoffish.Arrangevegetablesaroundtheedge,keepingwithintherimoftheplate.Garnishwithadrizzleofbrownbuttersauce.

HalibutwithMorelsandBrownButterSauceParsleyandGarlicPommesPuree,BraisedLettuceandPeas

Wine Recommendation

Nk’MipCellarsQwamQwmtChardonnay

Created by: ChefAndreyDurbach,PiedÁTerre

VacouverCooks2


Chicken Breasts1½lbsbonelesschickenhalfbreasts,trimmedoffat,skinonoroff1/3-cupcanolaoil1Tbspsalt1Tbspgroundcumin1Tbspgroundcoriander1tspgroundcayennepepper1Tbsppaprika1tspgrounddriedginger(optional)

Chicken Thighs1½cupsyogurt,stirredwell1½cupspureedcannedtomatoes1½tspgroundcayennepepper1Tbsp+1tspsalt2Tbspgroundcoriander3Tbspgroundcumin1Tbsp+1tsppaprika1tspgrounddriedgingeror2Tbsp+2tspfinelychoppedfreshginger1Tbspceleryseed10cloves3or4podsblackcardamom,seedsonly7largeclovesgarlic,finelychopped2tspcanolaoil1½lbschickenthighs,boneless,skinless,trimmedoffat1cupwater

Inthisrecipe,wecookthechickentwoways.Weovenbraisethechickenthighs,asthedarkermeatisjuicierandsoaksinthespices,aswellaslendingflavourtothebroth.Wemarinateandgrillthechickenbreaststoretainthesucculenceofthewhitemeat.ServeitwithRedBellPeppersandShallotCurryandbasmatirice.BlackcardamomisavailableatanyIndiangrocer.Weprefertheoptionaldriedgroundginger(knownassoond)tofresh,ifavailable;ifyouusesoond,breakanyclumpsintoapowder.Serves 6 to 8.Chicken Breasts:Tosstogetherchickenwithoil,salt,cumin,coriander,cayennepepper,paprikaandginger.(Donotusefreshgingerinthispartoftherecipe,asitwillburnwhenyougrillthechickenlater.)Coverandrefrigerateforatleast3hours.Chicken Thighs:Preheattheovento375oF.Mixtogetheryogurt,tomatoes,salt,cayennepepper,coriander,cumin,paprika,ginger,celeryseed,cloves,blackcardamomseeds,garlicandoilinacasseroledish.Addchickenthighs.Addwater,mixwell,coverandbakeintheovenforabout40minutes,oruntilchickenistenderandjuicesrunaclearyellow.Removefromtheovenandkeepcovereduntilreadytoserve.Ifthethighsareverylarge,cuttheminhalftoserve.

Oncechickenthighshavebeenintheovenforabout35minutes,startgrillingthechickenbreasts.To Finish Chicken Breasts:Preheatabarbecueorastovetopridgedgrillpanonhigh.Oilthegrill,thengrillchickenfor4to5minutes.Flipoverandgrillforanother4or5minutes,oruntiljuicesrunaclearyellow.Sliceeachhalfbreastonthediagonalintothreepieces.To Serve:Placeaportionofbasmatiriceinthemiddleofeachlargewarmedbowl.Arrangeachickenthighandapieceofgrilledchickenbreastontopoftherice.Ladle½to¾cupoftheRedBellPepperandShallotCurryaroundthechickenandrice.

ChickenBreastsandThighsinClove,BlackCardamomandYogurtCurry

Wine Recommendation

SandhillEstateVineyardSmallLotsBarberaCreated by: ChefVikramVij,VIJ’sVancouverCooks2


Photo: Shawn Talbot


SlowRoastedDuckBreastwithPruneandRedWineReduction

11/2cupsofsemi-dryredwine8pitteddriedprunes,roughlychopped

2tbspwhitesugar2tbspbalsamicvinegar

1/2cupchickenorbeefstock2(4-to6-ounce)duckbreasts

1tspsalt3tspcoarselygroundblackpepper

Inamediumsaucepan,combinethewine,prunes,sugar,balsamicvinegarandstockovermedium-lowheat.Letsimmer(donotboil)untiltheliquidisreducedbyhalfofitsoriginalvolume.Itshouldbethickerthanwater,butthinnerthanliquidhoney.Setaside.

Preheatovento350oF.Seasonbothsidesoftheduckbreastswiththesaltandpepper.Heatanovenproofskillet(avoidTeflonnonstickduetothehightemperature)overhighheat.Whenpanishot,addduckbreasts,skinsidedown,andcookforfiveminutes,orjustuntilskinstartstobrownandcrisp.Transfertheskillettotheovenandcontinuetocooktheduckintheovenforanotherfiveminutes.Removefromovenandlettheduckrestfortwotothreeminutesbeforeslicingeachbreastatanangletomakefourorfiveslicesfromeachbreast.Createapuddlewiththesauceinthemiddleofeachplate.Fantheslicesofthebreastonthesauce.Servehotwithanyvegetablesofyourchoice.

Wine Recommendation

BlueMountain2005PinotNoir

Created by: ChefAbulAdame

AmanteBistro


2tbspunsaltedbutter6freshfigs,washedandcutinhalflengthwise

3/4cupsweetsherry1tbspbrownsugar

1/4cupbalsamicvinegar1/4cupliquidhoney

2tablespoonsfinelydicedshallots1/4tspwhitepepper

1/2tspseasalt1/2cupofextra-virginoliveoil

1tspfreshthyme,veryfinelychopped41/2ouncesfreshbabyarugula,about3to4cups,

washedanddriedParmigiano-Reggianocheesecurls,shavedwithavegetablepeelerintowideribbons.

Inamediumsaucepan,heattheunsaltedbutteroverlowheat.Addthefigsandsweetsherry.Cookgentlyforfiveminutes.Addthebrownsugar.Coverandletsimmerforfiveminutes.Removefromheatandsetaside.

Inabowl,blendtogetherbalsamicvinegar,honey,shallots,pepper,salt,oliveoilandfreshthyme.Reservetwotothreetablespoonsofthevinaigretteandsetaside.

Justbeforeserving,combinethevinaigrettewiththearugula.Onarectangularplate,moundageneroushandfulofthesaladinthemiddleofbothplates.Arrangethreefig-halvestothesideofthesaladonbothplates.Drizzletheremainingvinaigretteoverthefigsandthesalad.Garnishwithafewcurlsofshavedparmigiano-regiannocheese.Serveimmediately.

SweetSherryBraisedFigswithBabyArugulaSaladDrizzledwithHoney-BalsamicVinaigrette

Wine Recommendation

Orofino2008Reisling

Photo: Shawn Talbot


AmanteBistro


PoachedPears(veryfirm,aboutoneweekawayfromripening)2Bartlettpearspeeledbutleavethestemfordecoration

3cupsmerlot2/3cupwhitesugar

PoachedBerries1cupoffrozenberries,NOstrawberries

1cupmerlot1/4cupwhitesugar

Peelof1lemon

ChocolateSauce7ouncesCallebautsemi-sweetchocolate

1cupwhippingcream

*Poachedpearscanbemadeadayinadvance.Infact,theyarebetterwhenmadethedaybeforeserving.

To make the pears:combinethewineandsugarinanot-too-widepotonlowheat.Immersethepeeledpearsinthewine.Itisimportantthatthepearsarecompletelycovered;ifnot,addenoughwinetocover.Cookthepearsverygentlyonlowheat,uncovered,forabout10to15minutes.Thepearsshouldbeslightlysofttothetouch.Removefrompotfromheatandsetaside.Letthepearscoolinthewine.Ifyoumakethepoachedpearsadayahead,storethepearsinthewineinthefridge,butbringthemuptoroomtemperaturetoserve.

To make the berries:inamediumpotonlowheat,combinethemerlot,whitesugar,lemonpeelandfrozenberries.Simmergentlyforfiveminutes.Removefromheatandletcool.

To make the chocolate sauce:chopthechocolatewithasharpchef’sknifeintosmall,crumblypieces.Placetheminthetopofadouble-boiler(withwaterboilingunderneath)andmeltthechocolateovermed-highheat.Addthecreamtothechocolate,andstirtocombinefully.Removethechocolatefromtheheatandsetaside.

To serve: onbothplates,addagenerousdollopofchocolatesaucerightinthemiddle.Standonepear,stemup,perplateinthechocolatesauce.Garnishwiththepoachedberriesandascoopoficecream.Serveimmediatelywhilethechocolatesauceisslightlywarm.

Merlot-PoachedPearandBerriesinaCallebautChocolateSaucewithVanillaBeanGelato

Wine Recommendation

ForbiddenFruit2008Plumiscuous

Photo: Shawn Talbot


AmanteBistro


Ifyoucannotfindblackcurrantpurée,usehuckleberriesororganicblueberries.Combine1cupberrieswith1/2cup+2Tbspsugarinapotonmedium-highheat.Bringtoaboil,stirandremovefromtheheat.Strainthroughafine-meshsieve,discardingsolids.

Kalamansiisasmallcitrusfruitsimilartolimemixedwithtangerine.ThepuréeissoldatFilipinogrocers.Ifyoucan’tfindit,uselimejuice.

Shortbread:Creamtogethersugar,butterandsaltinabowl.Addflourwithoutovermixingthedough.Addonlyenoughegg,mixinggently,toholdthedoughtogether.Gatherthedoughintoaballandflatten,thenwrapinplasticwrapandrefrigerateforaminimumof1hour.

Black Currant Jam:Combineblackcurrantpuréeandsugarinapotonmedium-highheat.Bringtoaboil,stirandremovefromtheheat.Strainthroughafine-meshsieve,discardsolidsandallowtocoolbeforeusing.

Almond Cream:Havealloftheingredientsatroomtemperature.Useastandmixerwithapaddleattachmenttocreamtogetherbutterandsugar.Removethebowlfromthemixer.Combinegroundalmondsandcornstarchinanotherbowl.Alternatelyaddalmondmixtureandbeateneggstothebuttermixture,stirringjustuntilcombined.

Kalamansi-poached Pears:Tomakethepoachingliquid,poursugarintoaheavypotonmediumheatanddonotstir.Asthesugarbeginstocaramelize,shakeandswirlthepangentlytopreventthesugarfromburninginanyonespot.Oncethesugarhasmeltedintoarichcaramelbrown,deglazethepanslowlyandcarefullywithwater,asthemixturewillsplatter.Stiruntilsugaristotallydissolved.Addstaranise,vanillabeansandkalamansipurée.

Peelandcorepears,addtothepoachingliquid,thensimmeruntiltender.Removefromtheheatandplaceaplateoverthepearstokeepthemsubmergedinthepoachingliquidastheycool.

To Assemble:Preheattheovento325oF.Onalightlyflouredsurface,rolloutshortbreaddoughintoacircle111/2inchesindiameterand1/8-inchthick.Useittolinea9-inchtartpan(withremovablebottom).Cutoffexcessdoughandcrimparoundtheedge.

Pipeorspreadblackcurrantjamonthebottomofthetart.Next,pipeorspreadalayerofalmondcreamtowithinthree-quartersofthetop.Cutpoachedpearsinhalf,thensliceeachhalfverticallyintoeightpieces.Keepingtheslicestogether,arrangepearsontopofalmondcreamtocover.Sprinklethetopwithsliveredalmondsandadustingofcinnamon.Bakeintheovenfor45to60minutes,oruntilthecentreofthetartisset.Removefromtheoven.

To ServeServethetartatroomtemperature.Cutintoeightwedgesandplaceeachonawarmedservingplate.

PearAlmondTartwithBlackCurrantJam

Shortbread1/3cupsugar3/4cupbutterPinchofsalt11/2cup+2Tbspallpurposeflour1egg,beaten,onlyhalfofwhichmaybeneeded

Black Currant Jam1/2cupblackcurrantpurée1/2cup+2Tbspsugar

Almond Cream3/4cup+1Tbsp(7oz)unsaltedbutter11/2cups+2Tbspicingsugar11/2cupsblanchedgroundalmonds2Tbspcornstarch2largeeggs,beaten2to3TbspsliveredalmondsforgarnishCinnamonfordusting

Kalamansi-poached Pears22/3cupssugar12cupswater1piecestaranise2vanillabeans,slitlengthwise1/2cupkalamansipurée5Bartlettpears

Created by: ChefsThomasHaasandEstherTso,ThomasHaasFineChocolatesandPátisserieVancouverCooks2

Wine Recommendation

InniskillinWineryRieslingIcewine

Serves 8


Thisbattershouldbepreparedthenightbeforebaking.Flavourimproveswithageandshouldlastaboutamonth

inthefridge.

21/2cupsflour3cupsBranBuds

21/2tsp.bakingsoda1tsp.salt

2cupsdarkbrownsugar1cupboilingwater

1cupcanolaoil1/2cupmeltedunsaltedbutter

2cupsbuttermilk3eggs

1tbsp.purevanillaextract11/2cupsmixtureofgoldenraisinsanddriedcranberries

11/2cupschoppedpecansandwalnuts

Topping:1/4cupgranulatedsugar,1/2tsp.cinnamon,sliveredalmondsorpecans.

Inalargebowlpourboilingwaterover11/2cupsbranbuds.Letstandwhilepreparingrestofthebatter.Inseparatelargebowladdflour,restofbranbuds,salt,sodaandstirtomix.Inseparatelargebowl,beatoil,butter,eggs,brownsugarandvanilla.

Addthismixturetosoakedbranbudsalongwiththebuttermilkandbeatwell.Addfruitandnutstodryingredientstocoatandthenaddthebuttermilkmixturetothis.Mixwell.Letsitovernightinfridge.

PreheatOvento400oF.

Spoonmuffinbatter(2/3full)intogreasedstandardmuffinpanandtopwithsliveredalmondsorpecansandasprinklingofcinnamonsugar.

Bake:400oFfor20to25minutes.

Yield: Approximately 2 1/2 dozen.

IRIS’“OVERTHEMOON”MUFFINS


Thisyear,theSpicedReserveAle, isfestivity inaglass.Onthenose,thestrongcinnamonaromaiscozyanduplifting.Theaccompanyingcitrus,nutmegandvanillanotesmakethisbeertheperfectpartnerfor leftover Christmas cake and honeyed ham onthebone.

Released each winter, the Spy Porter is full anddark with a creamy chocolate aroma and mouthfeel,achievedbyusingroastedmalt.TheRaspberryPorter,avariationofthepopularSpyPorter,combinestheclassicpairingofchocolateandberriesbyaddingraspberryconcentratetotheboilandfermentingitwiththebeer.Stefansaysbothportersareagreatmatchwith desserts, the chocolate malts complementingsweet and rich flavours. The beers would also bean idyllic match with game meat – such as duck orvenison,glazedinastonefruitsauce.

TheHopHead45RedAlehasastrongbitterflavour,balanced by the addition of chocolate malt. Stefansuggests it would be a perfect companion for spicyfoodsordarkmeats.WhereotherbeerswouldbelostagainsttheboldflavoursofanIndianorThaicurry,thebitternessoftheHopHead45RedAlecommandsaninvitingpresencetothepalate.

Withastrongfocusonsupporting localcommunity, thebrewery recently released Black Tree Beer to supporttheB.CFireReLeafprogrambeingledbyTreeCanada.In support of the initiative Tree Brewing will provide adonation to Tree Canada for every bottle of Black Treesoldwithananticipated7,200treesplantedasaresult.

Thislimited-releasebeerisa60/40blendoftheCutthroatPale Ale and the Spy Porter. The Cutthroat provides thehops, while the Spy Porter offers a hint of chocolate –resultinginafull-bodiedbeer,witharefreshingandhoppyfinish.ReleasedinSeptember2009,StefansaystherehasbeenhugesupportfromlocalliquorstoressopickupyourBlackTreeBeerassoonasyoucan.

Snowy Suds to Wash Away the

Winter Bluesby LeishaJones

Craft Brewers in the Okanagan

Tree Brewing Company1083RichterStreet

250-717-1091

www.treebeer.com

Mill Creek Brewery

(Freddy’sBrewPub)

948McCurdyRoad,Kelowna

250-491-2695

Okanagan Spring Brewing Company

2801-17AAvenue,Vernon

1-800-652-0755

www.okspring.com

Cannery Brewing Company109-1475FairviewRoad,Penticton

250-493-2723

www.cannerbrewing.com

Tin Whistle Brewing Company945WestEckhardtAvenue,Penticton

250-770-1122

Crannóg AlesS6C38RR#1,Sorrento,BC

250-675-6847

email:[email protected]

ALEALE

Whentheshort,darkdaysofwinterchaseyouindoors,underblanketsandintoahuddlebythefireplace,whynotconsiderarobustbeertoeasethefrostychill?A

beerthatisgoingtocomfortyou,warmyouandstanduptoheartywintercuisine.AtTreeBrewinginKelowna,

brewmasterStefanBuhlunderstandstheimportanceofsuchabeer.Forthepast10yearsthebreweryhas

releasedlimited-editionwinterales,improvingandupdatingtherecipeeachseason.


Access our site from your mobile www.owfs.mobi and follow us on twitter/OKWineFests

The Okanagan Wine

Festivals

Okanagan Spring Wine Festival Savour spring and fine wine in the warm Okanagan sunshine. Described as “one of Canada’s best small festivals”, the Spring Festival is a perfect marriage of wine and culinary tourism. 2010: Apr 30 - May 9 2011: Apr 29 - May 8 2012: May 4 - 13

Okanagan Summer Wine Festival Held at Silver Star Mountain Resort come and treat yourself to an intimate weekend of wine education, arts, music, gourmet meals, winetasting and mile high outdoor recreation. 2010: Aug 5 - 7 2011: Aug 12 - 13 2012: Aug 10 - 11

Okanagan Fall Wine Festival This is the only wine festival in North America that takes place during the heart of grape harvest. Enjoy over 165 events throughout the valley including vineyard tours, lunches, dinners, events and the fall wine harvest. 2010: Oct 1 - Oct 10 2011: Sept 30 - 9 2012: Sept 28 - 7

Okanagan Winter Festival of Wine The most unique of all the festivals, the Winter Festival is held at Sun Peaks Resort. Enjoy winemasters dinners, educational seminars and a unique progressive tasting of acclaimed wines and world famous Okanagan Icewines. 2010: January 16 - 24 2011: January 19 - 23 2012: January 18 - 22

Start Planning Your Visit to Okanagan Wine Country

PURCHASE YOUR TICKETS TODAY! For more information on our four annual Okanagan Wine Festivals, contact www.thewinefestivals.com or email [email protected] or call 250-861-6654.


TheBeatBistroBalti Curry comes to Canada

OwnerandchefJohnBaileyisapioneerinbringingBalticurriestoCanada.TheoriginsofBaltiowemuchtoChinaasitresemblestheflavourfulregionalfareofSzechuanandTibetwitharomaticspicesfromKashmir.Baltifoodissimpleinconcept,butcomplexinitsflavours.ItwasestablishedinBirmingham,EnglandandisnowthefastestgrowingfoodoutletinGreatBritain.

TheBeatalsooffersanarrayofbreakfastitemsthatincludeascrumptiousbreakfastwrap,freshlypreparedsaladsusinglocalingredients,delectableappetizersandseasonalspecials.Theentirecollectionisalwaysonthemenu.

WeekdayDinnerEvents:Thursday-Chef’sTableDinnerwhereguestsareinvitedtofeastonamulti-coursemeal–apleasantalternativefromorderingalacarte.FridayandSaturday-BaltiCurryNightsfeatureawiderangeofspecialtyorcustom-orderedcurrydishesaccompaniedbylocalliveentertainment.

625OldVernonRoad,Kelowna(nexttoWorldBeatFamilyGolf)Tuesdays:10:00am-2:00pmWednesday-Saturday:10:00am-2:00pm&5:00pm-10:00pm250-765-3281www.thebeatbistro.comIphoneusers:UrbanSpoonFullyLicensed

DolciDeliMade with love

TheDolciDelilocatedintheheartofOsoyooshasrootsthatextendfromOkanagantotheSwissAlps.ProprietorAnninaHoffmeisterwithherhusbandandbusinesspartner,Joerg,proudlyserveuptheirheritageinthetastydishesandproductsavailableintheirdeli.Livingonherparents’farminBridesville,thecouplehavearichsourceofingredientstochosefrom.

“Wecureourmeatsatthefarm.TheprocessIlearnedfrommydad.Itisverytraditional‘Swiss’oldstyle,”explainsAnnina.Theirpulledporkisslowsmokedfor14hoursandservedwiththeiroriginalslaw.Theirhomemadespaetzle,sprinkledwithaspicyfamilyrecipeofChorizo,isafavouritedishatthispopulareatery.Andvisitorswantingtopacksomelocalflavourshomewiththemcanpurchaseavarietyofitemssuchastheirhousedressing,jarsofroastedapricotbutterandvanillabeansauce.

TheHoffmeistersalsogrowtheirownherbsandgarnishesinthebackyardpatio.Anninahascreatedasignatureforherdishesoffreshflowergarnishes.Alltheflowersgrownonthepatioareedible,fromscentedgeraniums,nasturtiums,andborretschtoavarietyofpansies.

JoergpreparesallofDolciDeli’sbreadsandbakedgoods.Herisesbetween3:00-4:00amtoprepareanotherday’sbountyoffreshcroissants,breadsanddesserts.Aseven-timeIronMancompetitor,Joergappreciatesthevalueofwholesomenutritionandingredients.

InadditiontobeingathrivingdeliDolcicaterswineryeventsand20weddingsthispastsummer.“Wecustomizeourmenutomeetourclient’sneedsandbudget,”revealsAnnina.

Saysrecentbride,CherryReynolds,“WeespeciallyenjoyedworkingwithDolciCafe&Catering.TheyaresodetailorientedthatAnninaperfectlymatchedthecupcakeicingtomyweddingcolours.”

8710MainStreet,Osoyoos,BCMonday-Friday8:30am-5:00pmSaturday:8:30am-2:00pm250-495-6807 www.dolcideli.com

We’realwaysonthemoveintheOkanagan!Sothisisthe“spot”forrestaurants,delisandmarketsthathavecaughtourattentionanddeserveyours.


DragonsLairSpecialtyTeas“Unplugged” every

Saturday night!OwnersSilverLeungandAndrewLawtonhavecreatedarelaxingrespiteinourhecticworld.Intheircozyteashopguestscansample,purchaseandsipfromaselectionofpremiumlooseleafteasimportedfromaroundtheworld.Guestsareinvitedtohavea“cuppa”orshareapotoftheirfavouriteblendwhileindulginginsweetdelightssuchascupcakes,cookies,andpastriesbakedanddelivereddaily.

Whimsicalgiftitemstotickleyourteafancy,suchasfinechinateacupsandexquisiteteapots,adorntheirshelves.Youdon’thavetobeateaaficionadotofrequenttheDragonsLairascoffeeisalsoonthebrew.

‘DragonsLairUnplugged’,whichhappenseverySaturdaynight,featureslivemusicalentertainment.Andas2010ushersintheYearoftheTiger,thisAsianinfluencedestablishmentisplanningsomegreateventsleadinguptotheChineseNewYearonFebruary14,2010.

VintageViewCentre,(BesideKellyO’Bryans)101-3466CarringtonRoad,WestKelowna,BCMonday-Friday:10:00am-6:00pm,Saturday:10:00am-9:00pmSunday:11:00am-5:00pm250-452-9188Facebook:@DragonsLairwww.dragonslairtea.ca

KekuliCafé/AboriginalFood&CateringCompany“Don’t Panic … We Have Bannock!”

OwnersSharonBondandDarrenHogghavecreatedanatmosphereofwarmthandhospitalitythatreflectstheoriginalpurposeofaKekuli-ahistoricalFirstNationundergroundshelterwherefoodwastraditionallystored,preparedandsharedbythecommunity.

TheirmenuisaneclecticofferingthatencompassesAboriginalinspiredcuisinesuchasbannockburgers,Indiantacos,andhomemadesoupstoaselectionoftastyitemsderivedfromChefPatricia’sJamaicanroots.AlocalfavouriteistheirfabulousJamaicanLattewiththeBlueMountainInstantCoffee.

Beyondbeingagreatnoshpit,thecaféhasagiftgallerythatsupportslocalFirstNationartistsplusAboriginalfooditems.TherearejamsandjelliesfromSiskaTraditionsinLytton,LittleMissChiefsmokedsalmonandtheirveryownroasted,organic,fairtradepit-housecoffee.Checktheirwebsiteforspecialeventlistings.

#505-3041LouieDrive,WestKelowna,B.C.Monday-Friday8:00am-7:00pmSaturday:9:00am-6:00pm250-808-7267FreeWiFiwww.kekulicafe.com

Vanilla PodTapas + Wine Bar

9917 Main StSummerland250-494-8222

open from 5:30phone or emailfor reservations

[email protected]

thevanillapod.ca

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

food and wine.

The Vanilla Pod

Photo: Courtesy of Kekuli Café

Photo: J.D.Wegner


SweetBoutiquesbyLeishaJones

Scientistshaveproclaimedthatwomenthinkofchocolatemoreoftenthansex,soifyou’reanglingforsomeromancethisValentine’sDay,baityourlinewithsweetsensationsfromanyoneoftheOkanagan’schocolatiers.

Spirit TrufflesWithSwissheritageandachocolatierforagrandfatherBarbaraNiklausScheurenhaschocolatecoursingthroughherblood.UponmovingtobeautifulOkanaganwinecountryshebecameinspiredtocreateaproductthatcombinedhertwopassions–chocolateandwine.

SpiritTrufflesareuniqueastheyarefilledwithawine-infusedganacheratherthanaliquidcentre.WithpopularfavouritessuchastheCherryPortTruffleandIceWineTruffle,createdwithaward-winningwinesfromwineriesinOsoyoos,OliverandNaramataBench,theseskillfullyhand-craftedtrufflesofferadistinctOkanaganflavour.

AvailableatspecialtystoresthroughouttheOkanaganandonline.250.535.0213www.spirittruffles.com

Photo: Courtesy of Spirit Truffles


Accent ChocolateOwnersEvaandLesareproudoftheirchocolatesthatcelebratewhattheycall“thebeautifulartoflovemaking.”MadewithspecialmouldsfromItaly,thecouplesaysits“naughtychocolates”thatincludemaleandfemalebodypartsandKarmaSutrapositions–areespeciallypopularonValentine’sDay.

Withover100varietiesofBelgianchocolatesmadefreshin-storeeachday,theduopridethemselvesonquality,usinggenuineflavoringswithoutaddinganypreservatives,orsugar.“Wedon’traisethepricearoundtheholidays,thepriceisalwaysthesameandthequalityisalwaysthere,”saysEva.

100-564MainStreetPentictonMondaytoSaturday,[email protected]

Bernard CallebautCo-ownerDuanePeterssaysalltheirproductsaremadeusing“thebestofeverythingfromaroundtheworld.”WithpistachiosfromItaly,almondsfromCaliforniaandorganiccreamandbutterfromOntario,Petersconfirmsthattheingredientsarenaturalandorganicwheneverpossible,resultinginchocolatethatislowerinsugarandhigherincocoamass.

Withawiderangeofinterestingproducts–fromanediblechocolateheartfilledwithchocolatesforValentine’sDay,toalocalcherrysoakedinliquorandcoatedinchocolateforChristmas–BernardCallebautalwaysofferssomethinguniqueandspecialfortheholidays.

GuisachanVillageMall,113A,2365GordonDrive,KelownaMondaytoSaturday,9.30am-5.30pm.250.862.2752www.bernardcallebaut.com

Photo: Courtesy of Accent Chocolates


True Pleasure is only a Sip Away

250.718.4021www.fintasticlyfresh.com

Specializing in all kinds of Seafood

Owned and operated by Mike York Hardy

Mobile Custom Catering Available

Call for Details

1763 Ross Rd., West Kelowna

Cotton’s ChocolatesInBarritaDurward’s“chocolatelab”Cotton’sChocolatesaremadetheoldfashionedway–fresh,byhandandinsmallbatchestoensurequalitycontrol.BarritaisahugeadvocateforlocalproductsintheOkanagan.WithfruitforthetrufflespurchasedfromDavisonOrchardsorthelocalfarmers’marketshetriesasmuchaspossibletosupportothersinthecommunity.“That’showwesurviveandstaystrong.”HercommentsareatestamentastowhysheisVernon’sbusinesswomanoftheyear.

Cotton’sChocolatesofferseverythingimaginableinmouldedchocolates,andarangeoftruffles,includingaspecialValentine’sDaytrufflefilledwithBajaRosaliquorandstrawberryganache.

105-333430thAvenue.VernonMondaytoFriday,10.30-5.30andSaturday10.30-4.30.250.503.2535www.cottonschocolates.net

Eat Well Dine WellAn intimate spot for all occasions serving authentic Greek fare in an ambient setting. Call for Reservations2437 Main Street, West Kelowna

250-707-1177

Photo: Courtesy of Spirit Truffes


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

ISSUE 1. VOLUME 1.

Bellwether of the OkanaganNed Bell

Guilty by Association Politics or Prosperity?

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RoastedDuckwithPrune&RedWineReduction

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ChickenBreasts&ThighsinClove,CardamomandYogurtCurry

MerlotPoachedPearwithBerriesinCallebautChocolateSauce

Iris’OvertheMoonMuffins

PearAlmondTart

Recipe IndexAmante’s Restaurant

Vancouver Cooks2 cookbook

ForanupdatedCalendarofEventspleasevisit-www.savourmag.com


WineBottleSizes

IntheU.S.,thestandardwineandspiritbottlesizeis750ml,approximately25.4ounces.ThisisalmostexactlyequivalenttoanAmericanfifth(4/5ofaquartor25.6ounces).OtherlegalU.S.winebottlesizesrangefrom100mlto3litres,andvariousbottle-sizeterms(includingFrenchbottlenames)aresometimesused.Olderspiritbottledescriptors(suchashalf-pint,pint,fifthandhalf-gallon)arenolongeraccurateforstandardbottlesizes,althoughthefifthissocloseinsizethatthetermisstillwidelyused.

CommonBottleTerminologyMetricMeasure FluidOuncesMiniature 100mL 3.4oz.Split 187mL 6.3oz.Halfbottle 375mL 12.7oz.500mL 500mL 16.9oz.Bottle/750mL 750mL 25.4oz.OneLitre 1ltr 33.8oz.Magnum 1.5ltrs 50.7oz.DoubleMagnum 3ltrs 101.5oz.Jeroboam(inChampagne,France)Rehoboam(inChampagne,France) 4.5ltrs 152.2oz.Jeroboam(inBordeaux,France)Methuselah(inChampagne,France) 6ltrs 202.9oz.Imperial(inBordeaux,France) 6ltrs 202.9oz.Salmanazar 9ltrs 304.4oz.Balthazar 12ltrs 405.8oz.Nebuchadnezzar 15ltrs 507.3oz.

U.S.WeightsandMeasures

1pinch=lessthan1/8teaspoon(dry)

1dash=3dropsto1/4teaspoon(liquid)

3teaspoons=1tablespoon=1/2ounce(liquidanddry)

2tablespoons=1ounce(liquidanddry)

4tablespoons=2ounces(liquidanddry)=1/4cup

51/3tablespoons=1/3cup

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

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

2cups=16ounces(liquid)=1pint

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

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

1quart=2pints(dry)

8quarts=1peck(dry)

4pecks=1bushel(dry)

ApproximateEquivalents

1quart(liquid)=about1litre

8tablespoons=4ounces=1/2cup=1stickbutter

1cupall-purposepresiftedflour=5ounces

1cupstonegroundyellowcornmeal=41/2ounces

1cupgranulatedsugar=8ounces

1cupbrownsugar=6ounces

1cupconfectioners’sugar=41/2ounces

1largeegg=2ounces=1/4cup=4tablespoons

1eggyolk=1tablespoon+1teaspoon

1eggwhite=2tablespoons+2teaspoons

Conversions

SpiritBottleSizes(namecorrespondswithbottlesize)

100mL=3.4oz.200mL=6.8oz.500mL=16.9oz.

750mL=25.4oz.1ltr =33.8oz1.75ltrs=59.2oz.

www.watermarkbeachresort.comwww.ownwatermark.com

Watermark & Osoyoos - Together the Okanagan's Warmest Welcome

Watermark Savour Mag09 • Size: 9.0 w x 10.75 h • Final File • Dec 21/09

Located on 1000 ft of sandy beach in the heart of Osoyoos is Watermark Beach Resort. Wine Bar and Wine Bar

Patio, Bistro, Dining Room, Patio and full service Conference Centre featuring local wine country cuisine. Enjoy

gorgeous lake views from your suite and private balcony or townhome all with gourmet kitchens and fireplaces.

Relax and enjoy our outdoor pool, waterslide, hot tubs, kids camp, media center and water sports - perfect for a

weekend getaway, family vacation or reunion. Watermark is the perfect choice for your wedding.

Local Food, Local Flair, Local Welcome

Documents

Savour Magazine - Winter Edition