BC Food & Wine Trails Magazine - Mar Apr.2015 Issue

WIN E R IES

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W IN E

Food &

E V E N T S

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R E STAUR AN T S

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R E C IPE S

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British Columbia

MARCH/APRIL 2015

Oyster Festival Time IN OSOYOOS Spring WINE RELEASES Wine Country EVENTS Eat! VANCOUVER

Thompson Okanagan Region Visit CC Jentsch Cellars on the Golden Mile Bench

Newest Kamloops Winery Monte Creek Ranch

doLci sociaLhouse the place to be in Osoyoos

NARAMATA BENCH WINERIES ASSOCIATION

SPRING RELEASE WINE EVENTS

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BE THE FIRST TO TASTE OUR SPRING WINES A Story In Every Bottle

TUESDAY, APRIL 28 - Victoria Art ‘N Facts Of Wine

THURSDAY, APRIL 30 - Vancouver Canadian Flavours Gala

Presented in partnership with the Royal BC Museum Foundation

Presented in partnership with EAT! Vancouver Food + Cooking Festival

Crystal Garden 6:30pm - 9:00pm

Terminal City Club 7:00pm - 9:30pm

Wines accompanied by pairings from Victoria’s finest Chefs and eateries.

Featuring 15 Top Chefs from across Canada.

Wines accompanied by unique local dishes.

Naramata Wines & Experiences Auction and Event Proceeds Supporting the Royal BC Museum

Naramata Wines & Experiences Auction and Partial Event Proceeds Supporting Ocean Wise TM

Info & Tickets: www.naramatabench.com

Info & Tickets: www.Eat-Vancouver.com

Naramata Bench Wineries Association Naramatabench.com Page 2 • B.C. Food & Wine Trails • MARCH/APRIL 2015

naramatawines

@naramatawines www.winetrails.ca

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Features/Events

◆ Editor’s

DEVOUR Kelowna ...................................................................... 29 EAT! Vancouver ............................................................................ 2 Garagiste - Small Guys Wine Festival ........................................ 36 Oyster Festival ............................................................................ 36 Vancouver Food Tour ................................................................... 6

◆ Wine,

Beer & Spirits

Adega On 45th ............................ 7 Burrowing Owl ............................. 8 C.C. Jentsch Cellars ..................... 9 Clos Du Soleil............................. 14 Desert Hills ................................. 11 Dirty Laundry.............................. 25 Eau Vivre .................................... 14 Fairview Cellars ............................ 9 Gehringer Brothers .................... 12 Hillside Winery & Bistro ............. 21 Kalala .......................................... 29 Kraze Legz .................................. 13 Lariana Cellars ............................ 39 Larch Hills ..................................... 4 Living Water ............................... 39 Meyer Family Vineyards............. 16 Monte Creek Ranch ..................... 5 Moraine ...................................... 19 Mt.Boucherie.............................. 26

Naramata Bench Winery Assc. .... 2 OK Falls Winery Association...... 15 Oliver Twist................................. 12 Poplar Grove ............................. 23 Quails’ Gate ............................... 28 Quinta Ferreira ........................... 10 Recline Ridge ............................... 4 Red Rooster ............................... 20 River Stone ................................. 13 Serendipity ................................. 22 Sonoran ..................................... 26 Spierhead ................................... 30 Summerhill ................................. 31 Therapy ...................................... 24 The View .................................... 35 Tinhorn Creek .............................. 8 Upper Bench Winery & Creamery 19 Volcanic Hills .............................. 27 Wild Goose ................................ 16

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Note

ooray! Spring has finally arrived! Wine country is abuzz with activity again, spring release wines are being bottled and the event list is growing by the day. Get your calendars out and start planning your road trips and spring wine shopping lists now. The 2015 EAT! Vancouver Food + Cooking Festival is a week-long festival taking place throughout downtown Vancouver from April 26th to May 3rd showcasing the city’s extraordinary culinary culture – go to eat-vancouver. com for details. Also upon us is the 3rd Annual Osoyoos Oyster Festival! From April 22nd – April 25th, 2015, the Osoyoos Oyster Festival was created to showcase the sustainable oysters produced by the farmers and guilds of the nearby West Coast together

with the award-winning wines of the Oliver Osoyoos Winery Association. We have dedicated our cover to this delicious event again this year featuring another beautiful oyster shucking, wine drinking mermaid cover girl.

Cheers!

Jennifer Schell

◆ Recipes

◆ Contributing

Artichoke and Bacon Baked Oysters - Chef Ross Derrick.......... 37 Slammin’ Oyster Soup - Soup Sisters/Broth Brothers ................ 37 Grilled Oysters with Porcini and Goat Cheese - Bill Jones ........ 38 Sweet & Sour Cucumber Sorbet - Chef Jason Leizert ............... 38

Writers: Cassandra Anderton, Roslyne Buchanan, Tracy Clark, Lorne Eckersley, Courtney Fossett, Sue Harper, Lindsey Kelm, Laura Lushington, Deanna Merrick, Terry Meyer-Stone, Dona Sturmanis, Luke Whittall, Sarah Willard.

◆ Restaurants/Catering

◆ On

Bistro Fandango ......................................................................... 30 Bonfire Grill at The Cove............................................................ 28 DoLci SociaL House ..................................................................... 7 Fleetwood Public House & The Italian Table ............................. 34 Pilgrim & Pearl ........................................................................... 33 RauDZ Regional Table/micro bar.bites ....................................... 35 Smack Dab at Manteo Resort .................................................... 34 Terrafina at Hester Creek............................................................11 The Bench Market ..................................................................... 17

Local designer, artist and Wine Trails staffer Corina Messerschmidt provides this issue’s whimsical cover. See page 39 for her bio.

◆ Wine

The Cover

WT Food &

BRITISH COLUMBIA

Published 4 times/year: March/April, May/June, July/August and September/October by

Country Services

BC Wine Info & VQA Wine Shop .18 CMW Insurance............................6 City Palate ..................................24 Living Water Organic Vineyard ..39 Lone Willow Wine Jelly .............39 Manuella Farnsworth .................22 Okanagan College .....................17 www.winetrails.ca

Penticton Experiences Guide ....18 Sandman Hotel Group...............32 Soup Sisters/Broth Brothers.......39 Spitfire Design............................39 Strictly Cellars.............................39 The Cove Lakeside Resort .........27 Vancouver Food Tour...................6

Writers/Photographers

2250 Camrose Street, Penticton, B.C. V2A 8R1 Tel: (250) 492-6036 Fax: (250) 492-9843 Email: winetrails@blackpress.ca

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BC Food & Wine Trails articles, columns, pictures and illustrations are copyrighted and may not be reproduced in any other publication without the expressed written consent of the Publisher. Although every effort has been made to verify the accuracy of information received and printed in BC Food & Wine Trails, we cannot be held responsible for errors or omissions, E&OE.

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AWARDS, NEW RELEASES & BESTSELLERS LAUNCH RECLINE RIDGE INTO 2015

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ecline Ridge Vineyards and Winery had an awardwinning year in 2014 with an astonishing 23 honours. “The last two were Platinum awards we received for our 2012 Siegerrebe and 2011 Hawk’s Heaven,” says winery co-owner Graydon Ratzlaff.

Family-owned and operated, Recline Ridge is located in the heart of the Shuswap Lake area.

The vineyards enjoy sun-drenched days and cool evenings which maximize varietal character and set the stage for the production of award-winning wines noted for their clean, sound structure, intense flavours, and perfect balance.

The fall harvest was a great start for Recline Ridge’s 2014 wines to come. “Harvest started on site with all varietals a little earlier than

average. The crop was of average size with great quality.”

Over the past year, 2013 Bacchus was Recline Ridge’s bestselling white wine. The fall 2014 new release, Just Being Frank, was an impressive addition to the red wine line-up. The new 2014 rosé, Make Me Blush, is due to be released soon, according to Graydon.

Recline Ridge is looking forward to this year. “2015 will continue to provide us with new opportunities to showcase our cool-climate varietals and introduce them to even more customers who have not had the chance to enjoy their unique style and character.”

The winery is open year round. Call 250-835-2212 for an appointment. ~ Deanna Rainey

LARCH HILLS PALATE PLEASERS

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arch Hills Winery, just outside Salmon Arm, is BC’s highest winery and it is their unusual climate and growing conditions that contribute to their tantalizing German-style wines! The view from Larch Hills is vast and sweeping, a perfect accompaniment to their Riesling, Lemberger, Siegerrebe, Merlot and Ortega Dessert Wine, to name a few.

In March they’ll release their 2014 Riesling, just in time as the 2013 is sold out. With fruity characteristics and a citrusy finish, the Riesling is a compliment to Asian foods and also stands on its’ own very well.

Look for the spring release of the 2014 Grandview Bench, a medium to full bodied red blend. Lightly

Recline Ridge continues to rack up the awards!

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avour the flavours of our unique, award-winning vintages, and experience the harmony of our wines and this peaceful setting in the beautiful Shuswap.

oaked and with a smooth finish, it’s a great choice for meat dishes and pastas.

One of Larch Hills’ most popular wines is their Lemberger, or as they call it, “Pinot Noir of the North.”

Opening hours: The 2013 no longer Mikeisand Susan available Smith invite you to visit 10-5 July - September but Recline the 2014 vintage will beenjoy out in the award Ridge and winning 12-5 May, June & October early spring. tastes of the Shuswap!

Larch Hills has developed a loyal By appointment Watch for our new Vintage Releases following and with good reason.

November to April Check out our website at www.recline-ridge.bc.ca Their Ortega, Marachel Foch and Foch Reserve are always Open Daily highly anticipated.

TheSept.

2013 10am - 5pm in Siegerrebe is still available and Non to 5pm in Oct. the 2014 edition will be out later Hwy #1 RECLINE west 2640 Skimikin RR #1, C16, in the spring. Rd., Check outS12, www. of RIDGE Salmon WINERY Tappen, B.C. V0E 2X0 Arm LarchHillsWinery.com for all the Phone 250-835-2212 Salmon Arm latest details. ~ Deanna Rainey Skimikin Rd.

Tappen Valley Rd.

Shuswap Lake

2640 Skimikin Rd., Tappen, B.C. V0E 2X3 Phone 250-835-2212 Visit our website at:

www.reclineridgewinery.com N

1_6 Hori 4c Winte

Proprietor/ winemaker Jack Manser

Jack & Hazel Manser 110 Timms Road, Salmon Arm, BC 250-832-0155

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HANDS UP FOR MONTE CREEK RANCH WINERY ou’ll have your hands up to be among the first to visit the Monte Creek Ranch tasting room opening this June. Just a 10-minute drive East of Kamloops off Highway 1 at 2420 Miner’s Bluff Road, you’ll find Kamloops’ newest winery on a working ranch straddling the Thompson River. Today it is home to two stunning estate vineyards, a winery, Haskap berries and graze land for grass-fed cattle, horses, honey bees, and wildlife.

Frontiersmen, prospectors and even infamous bandits like Billy Miner once roamed this hub.

General Manager Erik Fisher explains, “Our Hands Up Red and Hands Up White wines are named as tribute to Miner who was known as the ‘Gentleman Bandit’ given his civil approach to robbery as he advised ‘put your hands up and no one gets hurt’. His last train robbery in 1906 actually took place on this property and his escapades captivated Canadians.”

Boldly, taking a cue from the region’s historic spirit, Monte Creek is forging a new path in the footsteps of the early explorers and settlers to map out Canada’s next wine growing area. At the edge of cool climate viticulture, the vines are cooled dramatically over winter while basked in heat

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during summer. There are two distinct vineyards across the valley from each other. The Monte Creek vineyard, on the south side of the Thompson River that surrounds the winery is primarily Maréchal Foch and lesser known but promising grape varieties specifically developed for cooler climates namely La Crescent and Marquette. On a sunny slope north of the river, the Lion’s Head Vineyard, named for the mountain it sits below, is predominantly Riesling and Chardonnay.

Monte Creek’s first wines are ready for enjoyment in advance of the winery opening. Monte Creek invites you to “taste the adventure” and playfully embraces the rugged West imagery on its labels. Make no mistake the bright and lively wines in those bottles are serious. First vintages were made by consulting winemaker Eric von Krosigk of Kelowna’s renowned Summerhill Pyramid Winery. Winemakers Michael Alexander and Galen Barnhardt joined the team in time for the 2014 harvest and von Krosigk will consult as needed. The wines are receiving accolades already with the Hands Up White and Gewürztraminer each capturing a Silver Medal at the 2014 BC Wine Awards at the Okanagan Fall Wine Festival. ~ Roslyne Buchanan

B.C. Food & Wine Trails • MARCH/APRIL 2015 • Page 5

solve the m Matter, and claim to hav in a bottle! T rage!” — Step

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“Dark Matte one small st one giant le kind” — Neil

VANCOUVER FOOD TOUR WILL ROCK YOUR TASTE BUDS ancouver’s everchanging restaurant scene can be difficult to navigate, so why do it alone? Visitors to the city and locals looking for new experiences have come to rely on the experts at Vancouver Food Tour to guide them to the best restaurant gems in Vancouver’s most vibrant neighbourhoods and beyond. Unlike other tours, Vancouver Food Tour leads you away from tourist traps instead of towards.

Whether you’d like to get to know the modern side of Chinatown, reacquaint yourself with the revitalized Gastown area, or venture on an urban foodie adventure to local breweries, wineries and distilleries, Vancouver Food Tour has a tour for you. The company also crafts custom tours for corporate team building, bachelor/bachelorette parties, and other private parties should you require a unique experience for a more intimate group.

Vancouver Food Tour is constantly innovating and has recently added an “Urban Foodie Experience Tour” where guests are shuttled between the city’s top breweries, distilleries and

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wineries, all while sampling local cuisine from some of the city’s top food trucks. Be sure to check VancouverFoodTour.com for updates. ~ Cassandra Anderton

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Page 6 • B.C. Food & Wine Trails • MARCH/APRIL 2015

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Craft beer and fo Gomes’s life.

“If I could, I wou meals and serve cra every day,” said the y who owns and ope Food tour company So the next best ie entrepreneur is Bites tour.

For the last four ye guiding vacationer of Vancouver’s histo legendary Gassy Jac keep, opened Van 147 years ago.

The tour winds th streets of Vancouve hood and is an unfo of where “history m rary.”

“History is in the f of the beer; water, and yeast. While the ences are found in chefs and brewmas small batches of cra This tour runs from

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EXCITING NEW RELEASES COMING AT ADEGA ON 45TH!

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he gang at Adega on 45th is gearing up for another season of great wines and Racyne Farinha, Tasting Room Manager, is ready for the party to start.

The 2013 Chardonnay and 2013 Viognier and all of the 2012 reds will be released this coming May with two unique exceptions; A special reserve of Syrah and another of Merlot will

be released on Father’s Day in June. The Syrah, called “Alexandrino”, and the Merlot “Alfredo” after co-owners Alex Nunes and Fred Farinha. 100 cases of each wine were produced so be sure to ask for this one early in the summer.

Father’s Day is also Adega’s Customer Appreciation Day and with the summer heat, is perfect for enjoying Adega’s popular Rosé. It sold out early last year so Racyne recommends stocking up early. “It was so popular last year,” says Racyne.

Of course Rosé is perfect on Adega’s patio, one of the hottest in the valley. Picnic items from their cooler and a glass of wine are perfect on their shaded patio where the sun is never far away. ~ Luke Whittall

Racyne Farinha, Tasting Room Manager at Adega.

DOLCI RE-OPENS AS A SOCIALHOUSE IN OSOYOOS!

Family and Tradition ... Timeless.

Open 7 days a week 10:00 am to 5:00 pm

Highway 3 (Osoyoos) turn on 45th St., East Osoyoos, BC

250 495 6243 www.adegaon45.com

Enjoy a local meal with a world twist and a great cocktail to meet with friends and relax.

Open Tuesday-Saturday 11 am - 8 pm lunch@dolcideli.com www.dolcideli.com 250-495-6807 www.winetrails.ca

8710 Main St.,Osoyoos, BC

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soyoos’ doLwell as a variety of ci has been salami that arrives greeting loon their farm board cals and visitors with alongside pickles their farm to table arand cheese. tisan cuisine for the Stop in for lunch last nine years. After and sample their a brief closure and daily soup and expansive renovasandwich specials, tions, they’ve recentsip an after-work ly reopened, moving cocktail, order apOwner, Annina Hoffmeister is to a full service bistro thrilled to transform her former pies to share or model. You’ll find a deli into a hip new social house! perhaps wine and more intimate space raclette (yummy with expanded seating, a fuller Swiss-style melted cheese) with menu and longer hours all now friends. Prices are very reasonunder the new name” doLci soci- able, the spätzle is merely $12, a aLhouse”. There’s still the casual steak can be had for $18 and their feel, but seats have doubled and signature Bourbon Bacon Brownthey are open later, from 11am- ie is $6.

8pm from Tuesday to Saturday, There’s now bar seating where and often longer on busier week- guests can enjoy local Okanagan ends. wine, Oliver’s Firehall Beer and an Chef Jace Oster joined the deli ever-changing seasonal cocktail last year and he and owner Annina menu, which currently includes a Hoffmeister work closely with local Blood Orange Gin Fizz. gardens, and purveyors to bring Annina Hoffmeister and her late the best of the region to your husband Jörg Hoffmeister always plate. The menu is billed as “local had visions of operating a full food with world inspired twists”. service bistro by the time their Don’t miss their house made daughter Jennifer was off to uniOsoyoos applewood smoked versity, and, to the delight of their bacon, charcuterie; smoked loyal customers, and new visitors, Proscuitto, and Bündnerfleisch they’ve done just that. (a tasty air-dried Swiss meat) as ~ Cassandra Anderton B.C. Food & Wine Trails • MARCH/APRIL 2015 • Page 7

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ENJOY AMAZING MEMBER BENEFITS – JOIN THE TINHORN CREEK CRUSH CLUB

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inhorn Creek Winery invites you to “get a crush on Tinhorn Creek” through their popular wine club: The Crush Club. It’s free to join; there are no membership fees—just a commitment to purchase one case chosen by their winemaker per year. You can specify if you’d like it to be only red wines, white wines, or a mixed selection.

Generally, you’ll receive two shipments of six bottles twice per year from The Crush Club, and other member benefits.

Club members are at the front of the line for special events, concerts, small case lots or library wines and free private wine tastings at Tinhorn Creek. There are complimentary wine and cheese VIP receptions prior to every concert for Club members, and the ever popular Fall Pickup Party, complete with pig roast, live music, dancing and over 500 people attending. Also, members receive 15% discount on all wine and tasting room merchandise purchases, and 10% off food for groups up to six at Miradoro Restaurant.

Along with Tinhorn Creek’s Okanagan events, annual events are held in

Vancouver, Calgary, and Edmonton for members. No one has ever regretted joining the Wine Club! It’s easy to sign up for online or by visiting the winery.

Spring releases will include the popular Pinot Gris, Oldfield Series Rosé and Gewürztraminer; late spring brings the first of the reds with Pinot Noir and Oldfield Series Pinot Noir.

Spring Wine Festival events at Tinhorn Creek include the Hops, Grapes and Grubs event at Miradoro Restaurant May 1st where each delectable food course is paired with both a Tinhorn Creek wine and craft beer. Tickets are $75 and available from Miradoro Restaurant. ~ Dona Sturmanis

NEW CHEF IN HOUSE AT THE SONORA ROOM – CHEF LEE HUMPHRIES JOINS THE TEAM AT BOV!

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urrowing Owl Winery is looking forward to a new season of events, wine releases, and revamped menus as they expand their culinary team. New to the Oliver winery is Chef Lee Humphries, filling the role of director of culinary operations for Vintage Hospitality’s properties, and Chef Damian Mischkinis, the new chef de cuisine at the winery’s Sonora Room Restaurant. They’ve worked side by side before, so the transition should be seamless.

The Sonora Room opened for the season February 27th and retains its focus on artisan cuisine crafted with locally-sourced ingredients and sustainable produce, meats and seafood. Humphries and Mischkinis both bring a long history of working with local food purveyors, to bring the freshest from the farm to your table.

Humphries moved to BC from England and has worked alongside world class chefs in Vancouver’s top restaurants as well as leading the culinary program at popular spots such as C Restaurant

and the Heather Hospitality Group. He fell in love with the Okanagan and moved his family up to take the Chef Lee Humphries lead at Local Lounge • Grille in Summerland, where he became well-versed in the local food scene and suppliers. Humphries will oversee the culinary operations for all of Vintage Hospitality’s businesses, including Liquidity Bistro and The Gunbarrel Saloon, as well as focusing on The Sonora Room. Chef Michkinis will focus his energy 100% at The Sonora Room.

Plan a spring getaway to Burrowing Owl! Package includes: One night stay in the Guest House, dinner in The Sonora Room Restaurant and a wine country breakfast.

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~ Cassandra Anderton www.winetrails.ca

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FAIRVIEW A FAIR NEW VIEW AT FAIRVIEW CELLARS CELLARS From the Heart For the Heart

Open Open. 1pm-5pm Tuesday to Saturday.

By appointment only between Nov. 15th. and April 1st.

www.FairviewCellars.com Just off Old Golf Course Rd. 989 Cellar Rd., Oliver, BC

(250) 498-2211

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airview Cellars is excited to unveil the completed cellar mural by artist in residence Leza Macdonald. The beautifully crafted barrel cellar scene is painted on the western side of the building and is visible to winery visitors as well as golfers putting on the 1st green at Fairview Mountain Golf Club next door. Leza has plans to beautify more winery buildings as well as host a barrel painting competition in the future.

New releases slated for 2015 include the 2013 Crooked Post Pinot Noir, due for a late-winter release in March. The light colour of this wine is misleading. It is full of flavours like ripe red cherries, cocoa, and dried meat and has a long, lingering finish.

2012 “The Bear”

A Meritage blend, is also due for a March release. Youthful aromas of dark cherries, leather, cinnamon, mint, cocoa,

A tank sample of the 2014 Sauvignon Blanc, highly anticipated among BC’s oyster-lovers, yielded aromas and flavours of white grapefruit, orange blossom, and lemon zest and long finish. Look for it later in the spring. ~ Luke Whittall

Bill Eggert with artist Leza Macdonald in front of her new mural at Fairview Cellars.

CC JENTSCH – VETERAN FARMERS MAKING GREAT WINES

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ravellers along Highway 97 may have noticed the new winery CC Jentsch last summer between Oliver and Osoyoos. The large parking lot right off of the highway makes stopping in to taste the wines,

Our new tasting room is now open!

We offer 5 wines for tasting daily and charge a $5 tasting fee, redeemable upon any purchase. We also offer a picnic area, a small patio, RV parking and public washrooms for all of our guests.

May, June, Sept, Oct ~ Open Daily 11am - 5pm July & August ~ Open Daily 11am - 6pm At C.C. Jentsch Cellars, the focus on crafting the finest fruit into honestly made, premium wines that represent outstanding quality and value to our customers. All of these luscious wines come from sun-soaked, mature, Okanagan fruit and with a very reasonable price tag.

www.ccjentschcellars.com

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and coffee lead to a full palate of cherries, cocoa, vanilla, and black currants.

Zippy acidity and strong tannins will make this a fine candidate for ageing.

from veteran wine grower Chris Jentsch , extremely easy.

Chris and Betty Jentsch (their name rhymes with ‘bench’) farm over 80 acres of grapes, including 63 on the Golden Mile Bench. Chris’s family has been farming throughout the Okanagan since 1929. Starting with apples and then cherries, the Jentsch’s switched to grapes in the late 1990’s but Chris didn’t start to make his own wine until 2012. Winemaker Amber Pratt has Winemaker Amber Pratt is crafting beautiful French-style been steering the wines at CC Jentsch Cellars. portfolio for the past two vintages. “The French style The Chase $20.00 really informs my winemaking,” Jentsch’s flagship red, is a says Amber who likes “purity and complex, Bordeaux-style blend bright flavours” in all of her wines. and is one of the few in the Samples of two Chardonnays from Okanagan that uses all five 2014 illustrate this perfectly. One Bordeaux red grapes - Cabernet was fermented in oak and the Sauvignon, Merlot, Cabernet other in tank. The tank fermented Franc, Petit Verdot, and Malbec. wine displays aromas of melon, With amazing wines priced so perfume, flowers, and orange reasonably, CC Jentsch is quickly rind while the barrel fermented to become a household name. wine has vanilla, cream, and Can’t come to visit? Order their butterscotch. Both wines display wine online at ccjentschcellars. a vibrant acidity but each has its own unique combination of clear com. ~ Luke Whittall and precise flavours and textures.

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IN MEMORIAM ANTONIO BRAZ TOMÉ

1930-2015. Antonio Braz Tomé immigrated from Portugal to Oliver with his young family in 1964. Upon arriving to Canada he became an orchardist and farmed in Oliver until 1990 when he retired. Antonio was also an active member of his community, he was one of the founders of the Okanagan Portuguese Club and Soccer Club, and over the years very involved with Our Lady of Fatima Commission as well as a member of the Knights of Columbus. Antonio’s hard working ethic and farming roots have passed on through the generations. His eldest daughter is Maria Ferreira, owner of Quinta Ferreira Estate Winery and his grandchildren Christina Ferreira, Nicole Ferreira and Michael Ferreira own Squeezed Wines; both wineries located in Oliver.

BUD BREAK & BIFANAS BECKON AT QUINTA FERREIRA

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s spring transforms the landscape of vineyards along the Black Sage Road to fresh hues of green and delicate clusters of blossoms, Quinta Ferreira Estate Winery dusts off the vestiges of winter in the Okanagan. The patio, too, is polished in preparation for the season’s visitors and the new releases of wine are unveiled.

Look for reds and whites including 2011 Mistura Tinto, 2012 Oaked Chardonnay, 2010 Merlot and 2009 Obra Prima to lead with others to be released later this spring. Now is the time to mark your calendar for the annual Bifanas and Wine event during the Okanagan Spring Wine Festival, Sunday, May 3rd, from 11 am to 3 pm or until the Bifanas run out. At $15 for this traditional Portuguese sandwich (pork in a bun), salad and one glass of wine, you’ll want to get there while they last. This

year the enhancement of live music is added to the day with entertainment from noon to 3 pm.

Are you planning a wedding or special occasion? In its breathtaking landscape and stunning setting, Quinta Ferreira now provides flexible venue options on-site. Available for groups up to 200 people, this winery location allows you to select from a number of ceremony and reception alternatives to customize your memorable day.

For a truly grand exit, there’s even a helicopter landing pad on site. The helicopter pad is perfect for a private stop at the winery as well as helicopter wine tours. The wine shop is open daily from 10 am to 6 pm or visit its website for details. For all the news, events and latest releases, follow Quinta Ferreira on Twitter, Facebook and Instagram. ~ Roslyne Buchanan

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CELEBRATING FIVE SEASONS OF DELICIOUS AT TERRAFINA

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From the earth Comfortable Old World charm with a New World approach A taste of Tuscany in your own backyard Open for lunch & dinner | 11.30a - 9p | Reservations recommended | +250.498.2229 887 Road 8, Oliver, British Columbia

www.terrafinarestaurant.com

CHECK OUT OUR NEW RELEASES AND EXPERIENCE OUR NEW WINE SHOP!

2 TIME RECIPIENT OF THE LIEUTENANT GOVERNOR’S AWARD FOR EXCELLENCE IN WINEMAKING, WINNER OF CANADA’S BEST RED & 2 TIME WINNER OVERALL BEST WINE! Wine Shop Open April – Oct., 10am – 5:30 pm, 7 days/wk Desert Hills Estate Winery | 4078 Black Sage Road, Oliver, BC | Phone: 250-498-6664 | www.deserthills.ca www.winetrails.ca

long with celebrating the coming of spring when Terrafina Restaurant at Hester Creek Estate Winery reopens its doors, March 11th, it’ll be marking its fifth season. From day one, Terrafina has captured the essence of the Okanagan’s changing seasons in its Tuscan-inspired menu, capitalizing on the bounty of local produce, fruit and vintages. Open for lunch and dinner, Wednesday to Saturday, and for Sunday brunch, Terrafina is closed Monday and Tuesday until May 1st. “We’re also excited for Chef Jenna Pillon’s second season,” says Terrafina General Manager and Owner April Goldade. “She has found her own stride here and is strutting her exceptional style on our menus.” Soon a sous chef will join the team.

Terrafina will take part again in the Osoyoos Oyster Festival, April 22nd to 25th, with its amazing bubbles and pizza grazing event. Slurp back fresh oysters and sample an array of

artisan pizzas while sipping on spring releases of Hester Creek Estate Winery and some of its ‘bubbly’ neighbours. You’ll want to sign up soon for “Wine & Food Paired Grazing with Hester Creek” presented during the Okanagan Spring Wine Festival.

For it, Chef Jenna has created an exciting and versatile menu for a unique tasting evening. Local growers and producers are showcased as you graze your way through winepaired stations at Terrafina hosted by the celebrated personalities of Hester Creek. Tickets are $75 plus tax and gratuity. If you are looking for a distinctive and intimate setting specializing in authentic Tuscan cuisine to commemorate a special occasion, Terrafina takes group and event bookings. For details on options and events information, see www.terrafinarestaurant.com or www. facebook.com/Terrafina-Restaurant or follow @terrafinaresto on Twitter. ~ Roslyne Buchanan

THE TOP REASONS TO BECOME A DESERT HILLS WINE CLUB MEMBER

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mpeccable whites, grandiose reds and their ‘Ambassador’ port-style wine round out Desert Hill’s (DH) portfolio. Since 2003, the Toor family has made award-winning wines at their Oliver location.

Three brothers – Randy, Jessie, and Dave, grew their winery from the ground up. Grape farming since the mid ‘90’s, they have established a top quality winery with consistently delicious products.

Many of the DH wines are lovingly crafted into small lot vintages by winemaker George Phiniotis with many selling out before their wine shop season ends. DH wine club members receive priority access on new releases, and special ‘members only’ small lot and library wines.

Upcoming wines on the ‘exclusive list’ include Zinfandel, Petit Verdot, a 50/50 Cab-Syrah, and a partner to ‘Ambassador,’ an Orange Muscatbased version inspired by those from California and Australia. For on-line and tasting room wine purchases, members receive a 10% discount on new releases, and a 5% discount on library wines and tasting room merchandise. Free shipping across Canada on fullcase (12 bottle) orders. Additionally, members receive exclusive

Ali, the host with the most at Desert Hills.

invitations throughout the year to barrel tastings, winemaker, social and educational events.

For the 2014 Cactus White (tank sample) vintage, Phiniotis added Muscat to DH’s popular blend featuring Pinot Gris, Chardonnay, Gewürztraminer and Viognier. Last year’s version received ‘Best of Class’ and ‘Double Gold’ at the Northwest Wine Summit, and this one is even better! New this year, both Cactus White and its counterpart, Cactus Red, will be available in 16L bagin-the-box packaging, perfect for restaurants, weddings and epic celebrations. ~ Sarah Willard

B.C. Food & Wine Trails • MARCH/APRIL 2015 • Page 11

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GEHRINGER BROTHERS: KING OF THE PLATINUM

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The finish is long and he New Year is silky with more of those upon us, but delicious Meyer lemon, some things don’t pineapple, buttered change.

Gehringer pear and spice notes.

Brothers Winery is still This friendly wine King of the Platinum; would be an excellent according to the partner for the fresh, judges at the Wine bright flavours of many Press Northwest “Best Asian dishes. of the Best” Platinum Proprietor/winemaker Walter Gehringer Wine Competition.

This years’ entries 2013 Gewürztraminer brought home a number of medals, Schönburger including a Double Platinum for Crossing the finish line with the both the 2013 Auxerrois and the other Double Platinum Medal, this 2013 Gewürztraminer Schönburger. blend is roughly 50/50 and the In their history with the competition, Schönburger really blossoms on Gehringer Brothers has produced the nose, with the Gewürztraminer the most Platinum Medal winning coming out in spades on the palate.

Rieslings, beating out many other In the glass, this wine is clear, pale renowned Riesling producers from gold with a vibrantly floral nose north and south of the border. balanced by that classic lychee twist. The palate follows the nose, 2013 Auxerrois This Double Platinum winner is a with more floral characteristics and clear, lemony gold in the glass with lychee notes balanced with a crisp a bright citrus nose filled with Meyer acidity. The finish is bright and crisp lemon, grapefruit zest and honey. with a clean, lively finish. This is the The palate is smooth and elegant, perfect match for literally any spicy displaying ripe pineapple, honey, dish. ~ Courtney Fossett buttered pears, and notes of spice.

HOT NEW LABELS COMING THIS SPRING AT OLIVER TWIST WINERY

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air warning—brace yourself when you drive up to Oliver Twist Estate Winery. The energy might just knock you over.

Enthusiasm and energy are not in short supply.

“Denice and I have done a lot of experimenting and created some really unique small lot wines for our new Twist Club members,” says winemaker Gina Mitchell, who owns Oliver Twist with her husband Trevor. “That is one of the advantages of being a member, as these wines will not be for sale to the general public.”

As Food & Wine Trails Magazine was going to press, Oliver Twist’s crew was getting ready to bottle the 2013 reds after their time in oak barrels. The majority of the grapes are from Harfman Vineyard in Osoyoos, Gina’s father’s vineyard. “His vineyard is located at the furthest south point you can go in the Okanagan. The older

vines produce so much character and flavour. The wines are all full bodied, with good structure and some real, deep flavours coming from the fruit as well as the oak. I can’t wait to get into these ones!”

Last year’s harvest was epic, Gina says. “Our 2014 whites are all coming along with super fruity flavours and aromas and some unique characteristics. As always, we tweak the recipes a little to make each wine shine!”

Events are a big deal for Gina and Trevor, so best set aside Saturday, June 13th, for the second annual Show, Shine…and Wine? event.

The winery will host a car show, live music and—dare we say it—a pinup girl contest! Pssst…have you heard about the hot new labels?

It’s a secret, so neither have we.

Take in the Show, Shine…and Wine? to see them!

Page 12 • B.C. Food & Wine Trails • MARCH/APRIL 2015

~ Lorne Eckersley

info@olivertwistwinery.com • www.olivertwistwinery.com

www.winetrails.ca

◆ O/K

RY INE W RIVER W

NE

STONE ESTATE WINERY IN GOOD COMPANY

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Hand crafted single vineyard wines.

Come Savour the Journey.

Be among the first to discover the hospitality and passion at this new winery. www.riverstonesstatewinery.ca e/mail: riverstone@eastlink.ca Ph: 250 498-7798 7148-378th Ave. (Buchanan Dr.), Oliver, BC

cal giants in the BC n the five years since wine industry, and River Stone Estate Winalso by smaller winery opened its wine eries like ourselves. shop doors Ted Kane says The Okanagan is he has learned a lot about becoming internawhat he can and can’t do. tionally recognized He can do a lot, but he as a place that must can’t do everything. An be visited and a assistant general manager place to find great is being brought on board wines. The world to let Ted focus “on what is discovering what I really enjoy—making we have known for wine, thinking about wine, some time: This is talking about wine, build- Proprietors, Ted & Lorraine truly a great place ing things so we can make Kane to be.” more and always better The secret that River Stone produces wine.”

The River Stone property near Oliver great wines has been poorly kept. runs right down to the Okanagan Riv- The Malbec Rosé, winner of the er, and several new wineries (includ- People’s Choice Award at last Noing Harry McWatters’ Time Estate vember’s Rosé Revolution, sold out in Winery and Don and Elaine Triggs’ early July last year. This year producCulmina) confirm the great choice tion has been nearly doubled to reTed and Lorraine made when they duce the disappointment level. |River Stone red wines are also big sellers. purchased the land.

“We are excited the number of new This spring will see the release of limwineries in our area and the direction ited production “R&D wines”, includthe industry is going. We are hon- ing Malbec/Merlot, Sauvignon Blanc oured to be joined in Oliver Osoyoos and Gewürztraminer. ~ Lorne Eckersley Wine Country by some of the histori-

TWO LABELS ROCKING THE HOUSE NOW AT KRAZE LEGZ WINERY

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t’s hardly an exaggeration to say that 2014 was a year of the ridiculous and the sublime at Kraze Legz Winery.

The ridiculous came right up front, with the news that their order for tall Bordeaux-style bottles could not be filled due to a production problem.

Owners Gerry and Sue Thygesen put their heads together and came up with a plan—they would use what bottles they had for some of the wines, and create a new brand for a paper label that would fit shorter Burgundy-style bottles. And SKAHA Vineyard was born.

And lo and behold, customers love both brands! Of course the contents have to live up to the promise of the bottle, and that’s where the sublime part of the story comes in. Every SKAHA Vineyard release won at least a Gold Medal. And every Kraze Legz release also won a medal at a major competition, continuing the winery’s unbroken streak of never having released a wine that didn’t win a major medal. (Okay, we’ll admit that this probably qualifies as ridiculous as well as sublime!) www.winetrails.ca

So how do they do it? Gerry and Sue are hands-on winery owners and operators. They tend their gorgeous vineyard in Kaleden, they make the wine, they staff the wine shop and they create their own marketing schemes.

They get some help along the way, of course, but the point is that they are exactly what they seem—tirelessly committed to quality and passionate about they are accomplishing.

In stores and restaurants, remember that the wines are now listed under two label names. ~ Lorne Eckersley

B.C. Food & Wine Trails • MARCH/APRIL 2015 • Page 13

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EAU VIVRE: A LOVE AFFAIR WITH VIOGNIER & PINOT NOIR

Winemaker Anthony Buchanan

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iognier and Pinot Noir are going to be the stars of the show at Eau Vivre Winery in Cawston this year. Both will be made with grapes grown in the Similkameen Valley. This will be the first vintage of a single variety Viognier produced at Eau Vivre although it will not be completely new to winemaker Anthony Buchanan. Previous vintages of the

Cinq Blanc have featured a Viognier component and he knows what it is capable of. 16% of the Viognier grapes were fermented on the skins and punched down three times daily, just like a red wine. “This will add texture,” explains Anthony, “along with extra aromatics, and phenolics to help it age.”

Pinot Noir makes its return to the portfolio after two consecutive Lieutenant Governor’s Awards for Excellence in BC Wine in 2012 and 2013 (for the 2009 and 2010 vintages - the only two ever awarded to a winery in the Similkameen Valley). Bottled in late September of 2014, it was just released for sale in January. Three different clones of Pinot Noir contributed to this vintage of only 600 cases. This wine has a reputation and loyal following so don’t wait long to get yours.

Also unveiled in February is their new website to match the new branding style on their bottles.

Travel information, recipes, photos, wine information, and a special section for their wine club members will all be part of Eau Vivre’s online experience.

Pinot Noir 2013 Features aromas of ripe red cherries, cloves, cinnamon, and dried oregano. The palate is bright with more cherries,

chocolate, cloves, and floral notes. Long, elegant, and silky finish. ~ Luke Whittall

Wine shop open daily 10:30 am - 5:00 pm May 1st to October 31st or by appointment.

Our wines are available at BC VQA and other fine liquor stores and restaurants.

CLOS DU SOLEIL OPENS NEW WINERY IN KEREMEOS

250.499.2655

716 Lowe Drive, Cawston www.EauVivreWinery.ca

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015 will be a new beginning for Clos du Soleil in Keremeos.

Construction of their new winery / wine shop is on schedule for opening in the spring. “This will heighten the visitors’ experience,” says winemaker and managing director Michael Clark, “and be a much more comfortable experience.” The experience will retain references to both the old honey barn that was their previous tasting room as well as their French connection and focus on Bordeaux styles of wines.

New releases on March 21st will include the Grower’s Series Pinot Blanc, the Fumé Blanc, and the popular Rosé, all from the 2014 vintage. Recent releases include Saturn 2013, a late harvest dessert wine made with Sauvignon Blanc released last fall. Saturn was the highest scoring dessert wine at Intervin International Wine Competition, taking a Gold Medal.

Also released online in December was the first vintage of the Estate Reserve White 2013, a true collector’s wine companion to the Estate Reserve Red. The White is made

Winemaker Michael Clark

with 100% estate-grown grapes (approximately 2/3 Sauvignon Blanc, 1/3 Semillon), fermented with wild yeast (no added cultured yeast) in barrels, and aged sur lie. Very small amounts of this wine were produced and the best place to get it is in the new wine shop.

“Production has been growing slowly,” says Michael, “and every year it gets more exciting.” With each new vintage that they release, the excitement is undoubtedly shared by wine lovers as well.

Follow the website closdusoleil.ca for information about the new wine shop’s opening date. ~ Luke Whittall

Page 14 • B.C. Food & Wine Trails • MARCH/APRIL 2015

Visit Our New Winery

OLD WORLD ELEGANCE...NEW WORLD EDGE!

Open 7 Days a Week: 10am - 5pm, May 1st-October 31st

2568 Upper Bench Road, Keremeos, BC 1-250-499-2831 Buy Directly From Our Online Store! www.closdusoleil.ca @Closdusoleil www.winetrails.ca

The Heart of Wine Country wraps around the Okanagan Falls area stretching from Skaha Lake to Vaseux Lake. The area is famed for some of Canada’s top wine production with the highest quality wines in the valley. What has largely been kept a secret only sought out by those wine lovers in the know, these hidden gems of small wineries offer a taste of some of the finest wines, wonderful people and the heart of the Okanagan wine experience. Call each winery for wineshop hours.

Blasted Church Vineyards 378 Parsons Rd., OK Falls 250.497.1125 www.blastedchurch.com Blue Mountain Vineyard & Cellars 2385 Allendale Rd., OK Falls 250.497.8244 www.bluemountainwinery.com Kraze Legz Vineyard & Winery 141 Fir Ave., Kaleden 250.497.6957 www.krazelegz.com Liquidity Vineyards 4720 Allendale Rd., OK Falls 778.515.5550 www.liquiditywines.com Meyer Family Vineyards 4287 McLean Creek Rd., OK Falls 250.497.8553 www.MFVwines.com Noble Ridge Vineyard & Winery 2320 Oliver Ranch Rd. ,OK Falls 250.497.7945 www.nobleridge.com Pentâge Winery 4551 Valley View Road, Penticton 250 493 4008 www.pentage.com

2015 EVENTS

Painted Rock Estate Winery 400 Smythe Dr., Penticton 250.493.6809 www.paintedrock.ca

Thursday June 4th: Summer Kick Off!

See Ya Later Ranch 2575 Green Lake Rd., OK Falls 250.497.8267 www.sylranch.com

All 13 Okanagan Falls Wineries will be participating in our annual Trade & Media Kick Off event, 10am-6pm. Email info@ofwa.ca for more info.

Stag’s Hollow Winery 2237 Sun Valley Way, OK Falls 250.497.6162 www.stagshollowwinery.com

Friday July 10th: Party in the Park at Kenyon Park in Okanagan Falls.

Tickets on sale soon for our 4th annual Party in the Park at Kenyon Park in beautiful Okanagan Falls, check our website for more detail!

Synchromesh Wines 4220 McLean Creek Rd., OK Falls 250.535.1558 www.synchromeshwines.ca Topshelf Winery 236 Linden Ave., Kaleden 778.515.0099 www.topshelfwine.ca

www.ofwa.ca

Wild Goose Vineyards & Winery 2145 Sun Valley Way, OK Falls 250.497.8919 www.wildgoosewinery.com For the latest information on all happenings in the heart

#SipOKFalls

of wine country, contact us: www.ofwa.ca e: info@ofwa.ca www.winetrails.ca

Saturday, Nov 28th & Sunday, Nov 29th: Holiday Cheer Open House A weekend of Holiday Cheer, come visit our 13 member wineries and celebrate the Holiday Season with special gift, food and wine pairings!

Check our website for more details to come!

B.C. Food & Wine Trails • MARCH/APRIL 2015 • Page 15

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F

THE MEYER FAMILY VINEYARDS WINE CLUB INVITES KINDRED SPIRITS

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16th, where you can or those of us be among the first to predisposed to try the new releases small lot wines, a and award-winning key benefit of joining a wines, may be sold out wine club is access to our when this magazine favourites before they hits newsstands. Check sell out. Addressing this now to see if tickets desire, the Meyer Family are still available for Vineyards (MFV) Wine this party where you Club invites kindred spirits Proprietors JAK Meyer get to mingle with JAK to join the growing fold & Janice Stevens and Janice Meyer and of likeminded fans of its winemaker Chris Carson focused, single vineyard wine portfolio crafted in traditional as you sip wine with a delicious meal Burgundy style. Proprietor JAK Meyer at the beautiful vineyard setting. Then explains, “With many of our wines and there’s the Pick Up Party, Saturday, events selling out quickly, our goal is to June 20th, where Wine Club include and serve our members first.” members pick up the June shipment, Given the success MFV is enjoying enjoy small bites while sampling in significant wine competitions and some of the new release wines. It’s great recognition beyond Canada complimentary for club members and in the Pacific Northwest and United guests can purchase tickets to attend, States and in cities such as London, refundable upon joining the wine England and Hong Kong, being at the club. Club members who sign up a friend that day will receive a bottle of front of the line is a huge asset.

Another membership advantage is wine for a value up to $25 for free. early invitations to events. The 2013 ~ Roslyne Buchanan Release Party set for Saturday, May

BC WINE INDUSTRY PIONEERS WILD GOOSE VINEYARDS CELEBRATE 25TH ANNIVERSARY

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015 is a milestone year for the 3rd ($45) with 25th anniversary BC wine industry, marking the celebrations occurring throughout 25th anniversary for BC’s VQA the year. program, the BC Wine Institute (BCWI) and the award-winning 2013 Gewürztraminer $19.00 family-owned and operated Wild Hagen selects only the best tanks Goose Vineyards in Okanagan of Gewürztraminer to blend, each tank comprising a single vineyard Falls. sourced from some Wild Goose founder of the oldest vines Adolf Kruger was in the valley. It’s instrumental in vibrant aromatics changing legislation and matching palate that allowed the of lychee, grapefruit, formation of farm pear, with hints of wild gate wineries, rose and a mineralserving as the first citrus finish resulted BCWI director for in a Platinum award farm gate wineries. at the 2014 Wine “With Dad’s efforts, Press Northwest ‘Best we saw farm gate of the Best’ (WPNW) wineries grow from 3 and Gold at the 2014 to over 200 today,” Wine Align national explains winemaker L-R: Adolf, Hagen & Nick Wine Awards.

Hagen Kruger, Kruger whose brother 2012 Red Horizon $22.00 Roland is the general manager.

“I’m really blessed to have been This follow-up to the popular 2011 part of this amazing growth in BC’s Red Horizon Meritage garnered wine industry and see Wild Goose Wild Goose’s first-ever Gold Medal Vineyards become what it is today,” for a red at the 2014 BC Wine Awards and Platinum at WPNW’s says Adolf.

Upcoming events include a Patsy ‘Best of the Best.’ ~ Sarah Willard Cline Wine & Dine Sunday, May

Page 16 • B.C. Food & Wine Trails • MARCH/APRIL 2015

Become part of the family when you join our Wine Club�

Receive 4 bottles of award-winning wines 3 times per year right to your doorstep� Join online at MFVwines.com

MFV Spring Release Party | May 16th Celebrate & taste our spring releases� 2013 Single Vineyard Pinot Noirs & Chardonnays 2014 Spring Wines Tickets on sale at MFVwines.com or call 250.497.8553 4287 McLean Creek Rd, Okanagan Falls, BC �cra�ing single vineyard wines of excellence�

Celebrating 25 Years!

1990 - 2015

Tasting Room Open 12 – 5 Daily April 3 Smoke & Oak Bistro Re Re-Opens May 1 2145 Sun Valley Way, Okanagan Falls 214 250.497.8919 info@wildgoosewinery.com Patsy Cline Wine & Dine May 3, 12 - 3 $45

@wildgoosewines wildgoosevineyards

w i l dg o o s eew i ne ry .co m www.winetrails.ca

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TASTE THE OKANAGAN AT OKANAGAN COLLEGE’S NEW SENSORY CENTRE

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enticton’s new Sensory Centre on the Okanagan College campus is now offering a wide range of amazing new programs through their new Food, Wine &

Tourism programming. Operating with their official Viticulture, Winery Assistant, and Wine Sales programs, Okanagan College’s school of Food, Wine and Tourism offers a

Feed your passion for food and wine

Feed your passion for food and wine Enjoy the best of the Okanagan Valley with our spring and summer food and wine intensives.

Enjoy the best of the Okanagan Valley with our spring and • May 7 -food 10 andCool Climate Viticulture Short Course summer wine intensives.

• May 7 - 10

Okanagan Wine and Food Intensive

Cool Climate Viticulture Short Course

• Sep. 30 - Oct. 2 Three-Day Food, Wine and Farm Workshop new Join internationally cookbook author • Jul. 24 - 26 Okanagan Wine andacclaimed Food Intensive Jennifer Schell of The Butcher, The Baker, The • Sep. 30 - Oct. 2 Wine Three-Day Food,Maker Wine and and some Farm Workshop new & Cheese of the valley’s finest chefs in this brand new three-day intensive.

Join internationally acclaimed cookbook author Join internationally acclaimed cookbook author

LN2253 LN2253

Jennifer Jennifer Schell Schell of of The The Butcher, Butcher, The The Baker, Baker, The The Wine & Cheese Maker and some of the valley’s Wine & Cheese Maker and some of the valley’s For more information and to register, visit www.okanagan.bc.ca/fwt finest finest chefs chefs in in this this brand brand new new three-day three-day intensive. intensive.

LN2253

• Jul. 24 - 26

For For more more information information and and to to register, register, visit visit www.okanagan.bc.ca/fwt www.okanagan.bc.ca/fwt

Keeping it local, making it fresh!

Open 7am-5pm Mon - Fri 8am-5pm Sat, Sun & Holidays 368 Vancouver Ave. Penticton 250-492-2222 www.thebenchmarket.com www.winetrails.ca

Lavender farmer Karolina Born-Tsumperlin

wide array courses for the wine and food enthusiast in addition to professional development for those in the wine and food industry.

For the true food and wine enthusiasts, the chance to sign up for a 3-Day Wine Intensive course will be a dream come true. Learn about B.C. wine history, regions, grape varieties, wine styles, viticulture and winemaking from local instructors in the industry. This unique course offering includes guided tastings and pairings in Okanagan College’s state-of-theart B.C. Wine Information Society Sensory Centre and behind the scenes visits to local vineyards, wineries and producers. This wine program allows oenophiles the unique opportunity to study wine with the local wine people both in the vineyard and the classroom.

A certificate is awarded at the end of the program.

Chef Chris Van Hooydonk

There is also a new 3-day Food/ Wine/Farm Intensive program in the works for this fall! Spend three amazing days learning how to make the contents of a handmade picnic including the art of cheese making, bread making, sausage making, desserts and wine blending with our local experts in their field.

Check the website for updates: http://www.okanagan.bc.ca/Programs/Areas_of_Study/fwt/fwtcourses.html ~ Jennifer Schell

BEST BREAKFASTS AT THE BENCH MARKET

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wners Heather and Executive Chef Stewart Glynes met in Vancouver while working brunch together, her as waitress, he as sous chef. It’s no wonder they’ve always enjoyed going out for breakfast and delight in bringing that joy to Penticton. “When Stewart gets a day off,” says Heather, “some of our best times are around the breakfast table with our three young children.

The kids also love coming to The Bench for eggwiches and fruit salad while a highlight of my day is a Bench Canadiano!” The fresh-roasted, organic coffee is sourced locally from Backyard Beans. You’ll also find a variety of Backyard Beans’ coffee blends on the shelves to buy, along with other local artisan products and The Bench Market’s own take-home items. The everyday, all-day breakfast includes housemade granola with organic yogurt and the ever-popular breakfast burritos. The Bench’s must-do weekend/holiday brunch is available until 2pm, and features Eggs Benny, Belgian Waffles made to order

and served with Fraser Valley bacon, fresh fruit and real maple syrup, and Sausage & Eggs with in-house baked beans. Plus there’s daily from-scratch muffins, scones and other baking along with a great lunch menu.

The Bench Market is a local favourite and was voted in Okanagan Life magazine as both best Coffee/Tea House and best Breakfast in the South Okanagan for 2014. As the weather improves, we’ll migrate to its soughtafter patio. Watch for some building upgrades, new patio furniture and their wine barrel planters full of spring flowers and herbs. ~ Roslyne Buchanan

B.C. Food & Wine Trails • MARCH/APRIL 2015 • Page 17

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EXCERPT FROM THE NEW 2015 PENTICTON & WINE COUNTRY EXPERIENCES GUIDE!

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hhh, Wine Country – two words that offer up such fantastic romance. Mouthwatering visions suddenly appear of dining al fresco on a warm summer night. Or sipping wine in a sunny vineyard with a picnic basket in tow, inhaling the aromas of orchard blossoms mingled with notes of grape fermentation – tractor sounds humming in the distance. This is wine country life, the good life. And we have it all here and more – in Penticton & Wine Country.

Embarking on a wine tasting adventure through these distinctive growing areas found in Penticton & Wine Country, visitors will experience a thrilling kaleidoscope of scenery and wine characteristics expressed through the variation of terroir. Discover the tastes of Summerland one day, Okanagan Falls the next and then settle into the Penticton/Naramata Bench area for a day or two, tripping around visiting wineries, galleries and eateries.

Touring Penticton Wine Country Dream up your perfect food and wine experience day by mapping out a plan. For those who would rather sit back and enjoy the ride, log onto one of our amazing wine touring sites where you can customize or book into a favorite

route already planned. Enjoy a guided tour of the area by foot, bus, bike or kayak! Hoodoo Adventures offers incredible paddle tours that include your choice of a wine focused tour featuring Naramata winery stops or how about their Wine & Cheese tour that includes a picnic with local fruit and cheese.

They offer a delicious array of tours to choose from, including one created for the artist in your group – Pinot, Paddle & Paint. Sip wines and then and set up your canvas to capture the views of the vineyardtopped beaches. Doesn’t get much better than that for a wine country experience. Local touring companies are also now thrilled to be able to integrate the new distilleries and breweries into their tours or customize one to suit your perfect palate as well as include a taste of our regional cuisine offered via picnic or restaurant stop.

Because of its central location in Okanagan wine country, starting your wine country tour in Penticton is ideal. Did you know that there are 60 plus wineries within a 20-minute drive from Penticton?

Maybe you should plan to extend your visit?

Penticton itself offers a gorgeous selection of wineries to pop into to and, as you continue on that main winery-laden Upper Bench road, you will head right into Naramata

proper and on down to the Naramata Village if you choose. Chock-a-block with wineries, set upon the cliffs over Okanagan Lake, the Naramata Bench will please every palate with vineyard after vineyard of gorgeous grapes and wineries to choose from – including a fabulous fruit winery!

Events & Festivals The Penticton & Wine Country communities know how to celebrate the wine life with festivals and events being offered all year long. Celebrate 20 years of good cheer and great beer at the 2015 Okanagan Fest-of-Ale in Penticton April 10th and 11th.

Wine aficionados come from far and wide to take part in the events surrounding the annual Spring and Fall Wine Festivals as well as the fabulous Tailgate Party on the Naramata Bench where the celebrations of local food and wine take place outdoors on the beautiful Naramata Bench.

Foodies will get excited for the brand new, finger-lickin’ Ribfest coming to Okanagan Lake Park in Penticton July 2- 4. Speaking of barbecue, the annual Similkameen BBQ King planned for July 11th on

the glorious grounds of The Grist Mill in the Similkameen has become legendary over the past few years. The ambiance in wine country remains celebratory throughout the seasons with Vertical & Vintages being celebrated on the ski hill at Apex Mountain each year – go play in the snow and then join the wine tasting fun inside. Or, behold the beauty of Light Up the Vines as part of Summerland’s Festival of Lights. ~ Jennifer Schell

PENTICTON WINE INFORMATION CENTRE CELEBRATES 16TH YEAR AS FIRST BC VQA STORE

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he BC VQA Wine Information Centre in Penticton just celebrated its 16th anniversary as the first VQA store in British Columbia. VQA (Vintners Quality Alliance) wines receive this designation through testing by regulating bodies to guarantee high quality and authenticity of origin. BC VQA wines are special because they can be made from small agricultural yields to increase quality, have to meet specific sugar levels at harvest, and have regulated additives and packaging and closures. You’re assured when you visit the Wine Centre that its over 700 BC VQA wines are the best available.

In addition to the quality BC VQA wines, the Wine Centre also carries a special selection of local food products including cheese from Poplar Grove, Upper Bench and Jerseyland Organics, Applessence non-alcoholic fruit drinks, Okanagan Wineland Dressings, Gone Crackers, SeaChange Savouries,

Taste of the Okanagan and Vista d’Oro condiments. Other gift ideas include books for wine lovers and wine accessories ranging from corkscrews to pouring spouts and a selection of wine racks, food serving items and posters.

New products are added frequently.

The knowledgeable Wine Centre staff offer special services including gift wrapping, gift basket creation and ways to help pack your wines to take home on the plane. You can choose specially designed shipping boxes to take them home on the plane as checked luggage. Or, if you only take one or two bottles, the Centre has the protective “wine skins” so you can put the wine into your suitcase.

During the Okanagan Spring Wine Festival, April 30th—May 9th, Wine Centre staff will be pouring awardwinning wines, including the best of varietals which will be announced April 30. ~ Dona Sturmanis

Page 18 • B.C. Food & Wine Trails • MARCH/APRIL 2015

Open Days Week Open 7Days Days A AA Open 777Days Week Open AWeek Week 553 Vees Drive Drive 553 Vees 553 Vees Drive 553 Vees Drive (corner Eckhardt

At the Corner of At the of AtAve the&Corner Corner of Hwy 97) Eckhardt Channel Eckhardt &&&Channel Eckhardt Channel Penticton Parkway, Penticton Parkway, Parkway,Penticton Penticton

250-490-2006 250-490-2006 250-490-2006

VQA Wine VQA VQAWine WineShop Shop

Daily Complimentary Wine Tastings Complimentary Wine Tastings www.pentictonwineinfo.com www.pentictonwineinfo.com Daily Complimentary Wine Tastings www.pentictonwineinfo.com •••Daily Over 600 VQA Wines atatWinery Price •••Over 700 VQA Wines Over 600 VQA Wines Winery Price facebook.com/pentwineinfo facebook.com/pentwineinfo facebook.com/pentwineinfo ••Local Artisan Foods Gift Baskets Artisan Foods Baskets • Local Local Artisan Foods• ••Gift Gift Baskets twitter@pentwineinfo Riedel, Wine twitter@pentwineinfo •••Cookbooks, Wine Accessories, Decanters, Stemware twitter@pentwineinfo Riedel,Cookbooks, Cookbooks, WineAccessories Accessories www.winetrails.ca

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MORAINE ESTATE WINERY – ELEGANT & APPROACHABLE WINES

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roprietors Oleg and Svetlana Aristarkhov have enjoyed great success and attention for their fine wines since opening on the Naramata Bench in 2012. With formidable winemaker Jacq Kemp in the cellar,

they have quickly achieved recognition and accolades for their repertoire of wines. Recently the Riesling and Pinot Noir brought home a double win in the Best in the Medium Red Wine category and Best Light White

ESTATE WINERY

EXCELLENCE IN WINEMAKING

Wine in Vancouver Magazine’s 2015 Wine Awards. A great achievement in a competition that includes international labels and a stellar line up of wine judges.

When they first opened, Oleg commented that “our goal here is to produce small lot, high quality wines”, and this they have done. Last year, Vancouver’s high-end Hawksworth Restaurant added both their Moraine Riesling and Pinot Noir to their significant wine list with the Fairmont Empress Hotel in Victoria now includes their Viognier on the ‘by-the-glass’ list.

The Aristarkhov’s moved to wine country from Alberta with a philosophy “that wine offers one of life’s most simple, enjoyable and accessible pleasures” and they are indeed living their dream. The name Moraine, which is a glacially formed rocky landscape, was chosen to recognize and celebrate the distinct land formation of the Naramata Bench that has provided their unique terroir.

A family business at heart, the vineyards were named for their two

daughters, Anastasia and Sophia and together produce a beautiful range of varietals as well as the very popular and affordable Cliffhanger White and Cliffhanger Red blends as well as an icewine. ~ Jennifer Schell

Winemaker Jacq Kemp

BECOME A BIG CHEESE AT UPPER BENCH O - D M - O F O W  L S  O

..

 N R, P, BC T:   

WINE & CHEESE CLUB RECIPE Ingredients: • 3 parts award winning Upper Bench wine • 3 parts hand-crafted Upper Bench cheese • Add great friends (or keep it for yourself) Serve 4 times per year More info at upperbench.ca under UB Clubs

For free shipping on your first Curds & Corks Club shipment, mention: WineTrails2015

170 UPPER BENCH ROAD SOUTH, PENTICTON, BC V2A 8T1 250.770.1733 WWW.UPPERBENCH.CA /UPPERBENCH @UPPERBENCH www.winetrails.ca

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idding aside, join Canada’s first Curds & Corks Club at Upper Bench Winery & Creamery and you’ll be treated like a “big cheese” to be first in line for Upper Bench wines and cheese. You’ll receive a wine shipment four times annually along with perfectly-paired cheese; special discounts year-round on additional wine purchases; complimentary wine & cheese tasting for you and three friends at the winery; plus exclusive access to pre-released wines, past vintages and members-only artisan cheeses. Given the accolades, for example in The Globe and Mail where wine contributor Beppi Crosariol gave two-in-a-row 90-point ratings for the 2012 Pinot Noir and the 2012 Merlot, you’ll want early access. Winemaker Gavin Miller notes, “In year three, our big reds are really coming in beautifully and you’ll want to put these on your list this summer.” Just released is a small lot Estate Cabernet Sauvignon that is another testament to Upper Bench’s minimalist winemaking techniques where the flavour is cultivated in the vineyard. Cheesemaker Shana Miller reports a launch in April or May of a firmer cheese thanks to adding another cheesemaker to the team

last fall. See the website, facebook and twitter for details and updates such as the Naramata Bench Winery Association releases this April in Vancouver. Join “Roll out the Barrel” at Upper Bench, noon to 3 pm, May 9th, for the Okanagan Wine Festival.

The patio opens fulltime May 1st and is now covered so rain or shine, linger to enjoy wine and cheese plates. ~ Roslyne Buchanan

Gavin + Shana - the ultimate wine & cheese pairing.

B.C. Food & Wine Trails • MARCH/APRIL 2015 • Page 19

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RED ROOSTER WINERY – SOMETHING TO CROW ABOUT ne of Naramata Bench’s most visited wineries, Red Rooster Winery always thrills with a new taste experience. Their popular Chocolate & Wine pairings alone revved up the palates of food and wine lovers last year. What could be more luxurious than a housemade chocolate melting on your tongue with a perfectly matched wine chaser?

Red Rooster has access to the culinary talents of their in-house restaurant, The Pecking Room, led by Penticton chef Darin Paterson, who makes the chocolate himself. Open starting the end of May, on weekends from noon to 5:00, makes this perfect spot to nest for lunch or imbibe with a glass of wine and perhaps share Chef Darin’s raved madeby-hand charcuterie platter that includes: cellar cured smoked chicken pastrami, barrel stave cured cab-merlot bresaola, lamb neck rillettes with roasted hard neck garlic, rolled double-hung yogurt in fresh herbs, seasonal Okanagan accompaniments and hand pulled flat bread. Yes please!

“This hen house is made for socializing…” don’t miss the inside scoop in The Coop!

Guests can book into a private tasting

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featuring winemaker Karen Gillis’ Reserve and hard to find wines. To get the full skinny on the winemaking program at Red Rooster and the story of the brand attend one of the many seminars and events that happen within the inner sanctum of Red Rooster.

TripAdvisor: “The “Coop” is something new at Red Rooster since our last visit.

We were “Cooped” up for about 30 minutes and we were quite impressed with the young lady’s knowledge but mostly with the passion she has for her job. We have done wine pairings several times and I must say we quite enjoyed the spin on it that Red Rooster does.

I won’t give more than that away, as I think you need to try it for yourself. The experience is well worth the small fee, which is waved if you become a Wine Club member, which we did.”

Always evolving, always fun and always delicious – Red Rooster is a delightful winery experience that truly captures the spirit of our wine country. Don’t forget to clip out the ad below to take with you on your next visit to Red Rooster! It is worth a complimentary tasting flight for two!

Page 20 • B.C. Food & Wine Trails • MARCH/APRIL 2015

~ Jennifer Schell

Enjoy Chef Darin Paterson’s delicious cuisine in the winery’s Pecking Room Patio Grill.

www.winetrails.ca

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Winemaker Kathy Malone

EVENTS GALORE AT HILLSIDE WINERY & BISTRO

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We invite you to visit Hillside Winery & Bistro on the beautiful Naramata Bench to experience exceptional and unique wines, creative, locally-inspired cuisine, and striking views of Lake Okanagan.

We strive to serve our best to you in all that we create – while staying true to our history and the land on which we live.

Hillside Winery & Bistro …back to our roots.

Tasting Room & Gift Shop Open Daily Bistro Opens March 28th, 2015 We can also host your corporate meeting, company dinner, family reunion, wedding or any special event!

Phone: 250 493.6274 Bistro Phone: 250 487 1350 Toll Free: 1 888 923 9463 e. info@hillsidewinery.ca

www.hillsidewinery.ca www.winetrails.ca

s one of British Columbia’s first farm gate wineries, Hillside Winery & Bistro continues to be an industry leader. With a vineyard originally planted on the Naramata Bench site in 1984 – young by most standards but quite old for BC – winemaker Kathy Malone focuses on local terroir.

“Our region and vines being so young, we are recognizing terroir differences and flavour complexity in the wines more and more as the vines come ‘of age’,” she says. “By respecting and showcasing the fruit of these vines I want to give our wine drinkers the chance to share in the discovery and development of this special region.”

Kathy’s emphasis on minimal intervention leads to wines that impress consumers and judges alike. Whites, reds and blends are all getting attention, most recently at the 2014 All Canadian Wine Fest, where the 2013 Gewürztraminer earned a Gold Medal and the 2011 Syrah and 2009 Mosaic (Bordeaux blend) each brought home Silver Medals.

Visitors don’t need to take the judges’ word, though. One of Naramata’s most popular tasting rooms offers a warm welcome and delicious samples. It is a must-stop before continuing on to the popular Bistro, which

opens with a splash on March 28th.

Make your reservations now! Easter Brunch, a great favourite, will be served up on April 5th, featuring the always-popular Eggs Benedict and many other favourites from Executive Chef Rob Cordonier’s kitchen.

Wine and oyster lovers alert: On May 2nd and 9th, Hillside is presenting a feast of oysters to celebrate the release of the new Pinot Gris and Pinot Noir. From 3-6 p.m. on both days oysters will be served for only $10 per half dozen. The regular menu is also available. The good times continue with Roll Out the Barrel at The Cellar Door from 2-4 p.m. on May 9th. Kathy Malone will be on hand to open up a barrel of unreleased wine and offer tastings. Ever wonder about winemaking and don’t know whom to ask? Take the opportunity to chat with one of the region’s most esteemed winemakers!

On Mother’s Day, May 10th, gather the family together to give Mom a treat that shows how much you all care. Start with a tasting of awardwinning wines in the wine shop, then move on to the Bistro for a brunch she won’t forget. This is one of the most popular of Hillside’s many events—make your reservations today! ~ Lorne Eckersley

B.C. Food & Wine Trails • MARCH/APRIL 2015 • Page 21

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BRADLEY COOPER JOINS SERENDIPITY WINERY B.C. Winery of the Year - 2013 New York International Wine Competition

Order Online at: www.serendipitywinery.com

A Serendipitous wine team: (L-R) Bradley Cooper, Craig McKenzie, Katie O’Kell and Judy Kingston

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nyone who knows Serendipity Winery owner Judy Kingston and her daughter, Katie O’Kell, might wonder what winemaker Bradley Cooper has got himself into. The mother and daughter seem to never stop working, and they both are bursting with ideas.

“Brad has a really good understanding about us and our winemaking style,” Judy says. “I trust him implicitly.”

Cooper joined the Serendipity team last year after building a sterling reputation just down the road at Township 7. He will also be bringing production of his own label, Black Cloud Pinot Noir, to Serendipity.

After an excitement-packed 2014, it would be fair to expect Judy and Katie to slow down in 2015, but that won’t be the case. Bottling of the 2011 red wines and 2014 whites takes place in March. Among the new releases will be Serenata,

Open for the season May 1, 2015. Open 10am-5pm, 7 days a week.

Before May 1, please call for an appointment: 250-486-5290 990 Debeck Rd., Naramata, BC

serendipitywinery.com Serendipity Winery

Merlot, Cabernet Franc, Syrah, Cabernet Sauvignon and a 2012 Pinot Noir.

And riddling racks are en route to the winery for Katie’s pet project, sparkling wine.

“It will be fun for guests to see how Champagne-style wines are made—they will be able to see the riddling racks and get an understanding of how the process works.”

In the plans for the coming year is construction of washrooms, which will allow for Serendipity to apply for a patio license for wine by the glass, and lead into next year’s dream of building a kitchen so Judy—a Frenchtrained chef—can add food service to her busy schedule.

A special surprise is planned this year for Tier 3 Wine Club members (check the web site), who will be invited to a barreltasting and wine event as thanks for their support.

Page 22 • B.C. Food & Wine Trails • MARCH/APRIL 2015

info@serendipitywinery.com @Winespiration

FOR SALE

HIGH QUALITY 10 acre vineyard located on the renowned Black Sage bench in Oliver next door to acclaimed wineries. The loamy, coarse sandy soils, gently sloping bench and the sun-soaked south western exposure provide one of the best red grape growing micro-terroirs in the region, Grape Altas rated #1.

Nine acres cultivated, GPS planted, in five varietals: Merlot/ Cab Sauv/ Cab Franc/ Pinot Gris/ Sauvignon Blanc. This property offers a spectacular building site with views of the entire valley, abundant well water and a Quanset building for storage. A premium location on the wine route; a great vine investment package.

4369 Ryegrass Road, Oliver. $1,260,800 MLS®10091081

Okanagan Vineyard Specialist

~ Lorne Eckersley www.winetrails.ca

◆ N

NEW RELEASES & EXCITING WINE CLUB NEWS HERALD SPRING AT POPLAR GROVE he team at Poplar Grove Winery believes that great wines are born from the courage to go beyond what’s possible, coupled with a passionate desire to work with their estate fruit to bring the Okanagan’s full potential into each bottle.

This philosophy proves itself with the awards Poplar Grove won in 2014: Gold for Poplar Grove Merlot 2010 at the Wine Align Canadian Wine Awards and Gold for Poplar Grove Cabernet Franc 2011 at the Pacific Rim Wine Competition; Best Pinot Gris for Poplar Grove Pinot Gris 2013 and Best Cabernet-dominant Meritage for Poplar Grove Legacy 2008 at the BC Wine Awards.

Spring releases will welcome Poplar Grove’s 2014 whites including Pinot Gris, Chardonnay (80% produced in stainless steel, 20% in French oak barrels), and the Munson Mountain Pinot Gris made exclusively for Poplar Grove Wine Club members.

The Legacy 2010 will also be released this spring—an excellent vintage and the most limited bottle count of the Legacy to date with only 318 cases produced.

The limited nature of this wine will ensure that this is a most sought after wine for both collectors and drinkers.

The next Poplar Grove Wine Club shipment will arrive on members’ doorsteps in March, 2015. If members miss their chance at the March shipment, they will have time to join the club for the July 2015 shipment.

This will include a library vintage of Cabernet Sauvignon for Poplar Grove red wine enthusiasts and the newest vintage of Blanc de Noirs for Poplar Grove pink wine lovers.

Poplar Grove Wine Club members appreciate fine wines

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www.winetrails.ca

and a good party. Planning for the Summer Wine Club July 4th, 2015 celebration is under way. Members will sip award winning wines, sample tasty culinary creations of the Vanilla Pod Restaurant’s Chef Bruno and dance the night away to the setting Naramata sun on the Poplar Grove patio. A great party is one fantastic reason to join Poplar Grove’s Wine Club!

For the Okanagan Spring Wine Festival, Poplar Grove will be hosting live music for the Roll Out the Barrel event on May 9th, 1pm–4pm.

Poplar Grove looks forward to joining fellow Naramata Bench wineries to offer barrel samples of future release red wines.

Visit poplargrove.ca to keep up to date on Poplar Grove news, events and buy your favourite Poplar Grove wines online to have them sent directly to your doorstep. There are still some award winners available at the website online store. ~ Dona Sturmanis

B.C. Food & Wine Trails • MARCH/APRIL 2015 • Page 23

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2015: THE YEAR OF THERAPY

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ew packaging, agents, markets and more... it’s full-steam ahead for Therapy Vineyards & Guesthouse.

Spearheading the changes is GM Judi Skinner. Well-known for her successful years with Dirty Laundry Vineyard, Judi joined Therapy last summer with a vision: taking them to the next level.

“This is Therapy’s year,” says Judi.

“We hope to blow this year out of the park!”

It’s perfect timing - Therapy is celebrating their tenth anniversary.

Steve Latchford’s winemaking skills and vineyard manager Lance Rhodenizer’s expertise have resulted in a loyal following for their consistently good wines. Now with fearless leader Judi at the helm, Therapy is poised for greatness.

“I love the feeling of the place,” explains Judi. “We generate collective ideas and everyone works together. We’re like a big, happy family.” With a whole new lineup of dedicated agents from BC to Ontario, that family is growing.

Therapy’s name has always inspired clever marketing. Playing off

Therapy Vineyards Ad • Go Camping BC Guide 2015 1/4 Page: 4.65” (w) x 3.5” (h) • Proof 4 • Jan 23/15

Team Therapy (L-R) Steve, Judi, Gwyl, Lance & Natalie.

psychoanalytical themes like the iconic Sigmund Freud, their blends have names like “Pink Freud”, “Freudian Sip”, and “Bruised Ego.” Classy black and white pictures of Freud are replacing the inkblot labels for their single-varietal wines.

Currently, the 2013 Gewürztraminer, 2013 Sauvignon Blanc, 2011 Merlot and 2012 Pinot Noir all feature the new look. Therapy has also introduced 20-litre Key Kegs of Fizzio Therapy and Freud’s Ego. Looking for “group therapy”? Enjoy world-class views from Therapy’s onsite Guesthouse. Accommodating up to 22, the beautifully designed villa features an open concept top floor with private units below. ~ Sarah Willard

city palate T H E

F L AV O U R

O F

C A L G A R Y ’ S

F O O D

• Stunning Views • Award-Winning Wine • Vineyard View Rooms • Hot Tub & BBQ • Family & Pet Friendly • Pizza Restaurant On Site • Open 10-6 Daily

940 Debeck Road, Naramata, BC • www.therapyvin 940 Debeck Road, Naramata, BC • www.therapyvineyards.com

S C E N E

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Client Signature: Our annual travel issue Date: is out!

Once ad is approved please FAX proof to 1-888-87

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Once ad is approved please FAX proof to 1-888-870-0995

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MARCH APRIL 2015

Accelerate Communications Group • 1397 Scott Crescent • Kelown The flavour of Calgary’s food scene is bursting on newstands and online at citypalate.ca Page 24 • B.C. Food & Wine Trails • MARCH/APRIL 2015

www.winetrails.ca

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Winemaker Mason Spink

DIRTY LAUNDRY VINEYARD: BECAUSE GREAT WINE CAN BE FUN ith a story that starts in the late 1800s and the construction of the Canadian Pacific Railway, Dirty Laundry Vineyard, and its jaw-dropping gorgeous scenery that produces outstanding wines, has become a world-class destination you can’t afford to miss.

In 2014, over 100,000 people visited Dirty Laundry Vineyard, which is not surprising with the abundance of awards the winery won for its wines and overall experience. Its winning combination of stunning vistas of the Okanagan Lake from its shaded patio, a fun tasting room and the view of the Kettle Valley Railway’s steam engine, make this winery the perfect place to relax and air your “dirty little secrets”.

Starting with being named a top tourist destination in Summerland by TripAdvisor, the winery also earned a 2014 Certificate of Excellence from the travel website for its consistently highly rated reviews. To add to its list of accolades, Dirty Laundry Vineyard was also voted as the 2014 “Best Place to Taste Wines” by the readers of Okanagan Life magazine.

If you aren’t tempted by the allure of its picturesque patio and memory of a steam engine’s whistle, a taste of Dirty Laundry’s wines might tip the scales. The vineyard’s new winemaker,

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www.winetrails.ca

Mason Spink has harnessed his talents in making quality wines turning Dirty Laundry’s grapes into approachable reds and just-sweet-enough whites.

Notably, the winery took home numerous awards from the 2014 Rocky Mountain Wine Festivals in Calgary and Edmonton. Again voted by the visiting public, the winery won “Best New World – White” for its 2013 Woo Woo Gewürztraminer in Calgary and “Best New World – Red” for its 2013 Dangerous Liaison in both cities.

The winery was also very successful at the 2014 All Canadian Wine Championships in Ontario. Both the 2013 Threadbare Gewürztraminer and the 2012 Not So Knotty Chardonnay won Gold at the event, while the 2013 Say Yes Pinot Gris took home Silver. At the 2014 Northwest Wine Summit, the winery won again with 2013 Say Yes Pinot Gris and the 2013 Secret Affair, with each wine earning Gold in their categories.

For your spring wine tour, Dirty Laundry Vineyard is open seven days a week beginning April 1st, 2015. The tasting room will be open Monday to Friday, 11 a.m. to 4 p.m. and on weekends from 11 a.m. to 5 p.m. On May 1st, hours will be extended from 11 a.m. to 5 p.m. every day, because wine is fun! ~ Laura Lushington B.C. Food & Wine Trails • MARCH/APRIL 2015 • Page 25

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K/S

MT. BOUCHERIE FAMILY ESTATE WINERY: IT’S ALL ABOUT THE WINE... AND MORE!

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t Mt. Boucherie Family Estate Winery in West Kelowna, it’s all about the winery experience, customer service and also about the wine – the vineyards, the grapes, and the winemaking.

One of the factors that make Mt. Boucherie wines unique is the diversity of its vineyard locations, which range from West Kelowna, Okanagan Falls and Oliver through to the Similkameen. Each vineyard is different in terms of heat, wind and soil, producing special and unique grapes.

As for Mt Boucherie’s winemaking philosophy, winemaker Jim Faulkner says, “I always try to follow the direction of the grape.

I think winemakers are as different as any two chefs and a meal.

Given the same grapes and same equipment, the wines will be different.”

Whatever magic Jim uses to make the wines, it pays off – 2014 saw Mt. Boucherie winning an impressive number of awards from a Silver for

2012 Family Reserve Chardonnay at the Chardonnay du Monde International Wine Competition to a Gold for Semillon 2011 at the British Columbia Wine Awards.

Mt. Boucherie fall releases ranged from 2012 Family Reserve Chardonnay to 2013 Family Reserve Merlot Icewine, and spring brings 2012 Family Reserve Summit, 2012 Syrah and 2013 Riesling.

Currently Mt. Boucherie bestsellers include Family Reserve Summit and Pinot as the top reds and Pinot Gris and Gewürztraminer as the top whites.

Enjoy the annual Spring Open House May 2nd, 2015 at the winery to savour wine paired with hors d’oeuvres, while mingling with humorous and talented winemaker Jim Faulkner.

Stay connected with Mt. Boucherie on Facebook, Twitter, or on the website events page to receive upto-date information on upcoming events. mtboucheriewinery.com ~ Dona Sturmanis

SONORAN ESTATE WINERY MOVES BACK HOME

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fter several years at their Gartrell Road location, Summerland’s Sonoran Estate Winery has moved back to their original property (21606 Bridgeman Road), north of Sumac Ridge.

“This has always been a beautiful location,” says proprietor Ada Smits.

Lifelong farmers, the Smits family purchased the lakeside apple orchard in 1999, building their Okanagan dream home and the Windmill B&B. The following year, they removed the trees to plant a vineyard with Merlot, Pinot Noir, Gewürztraminer and Pinot Blanc.

Their first wines in 2003 received such enthusiasm, that they bought the adjacent property in 2004, adding Malbec, Ehrenfelser, Syrah, more Gewürz, and Sonoran’s cultfavourite, Oraniensteiner.

From these and select local vineyards, Sonoran has developed an impressive portfolio of Alsatianstyle whites, Bordeaux-inspired reds, rosés, sparkling, and mouthwatering dessert wines. The

Pieter, Ada & Arjan Smits return to original wine shop.

addition of port-style wines last season began with their Merlotbased “Happy Dragon.” Several varietal variations are being released.

Embracing a “simpler is better” philosophy, the Smits’ opted for a picnic-license at Bridgeman Road.

Enjoy incredible lake, vineyard and mountain views with a glass of wine and pre-packaged picnic fare. Easyaccess from highway 97 with plenty of parking, come experience the fine wines and friendly service for which Sonoran is known. ~ Sarah Willard

Page 26 • B.C. Food & Wine Trails • MARCH/APRIL 2015

Sonoran Winery B&B

Saturdays and Sundays Open from noon to 4:00pm.

April 3 & 4 from noon to 4 pm Regular daily hours from April 25 onward.

21606 Bridgeman Rd., Summerland 250-494-9323 SonoranWinery.com www.winetrails.ca

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K

CELEBRATE SPRING AT VOLCANIC HILLS WINERY

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pring is in the air. At a winery, spring is a particularly magical time - the vines awaken from their winter slumber, new wines arrive on store shelves and the

Spring Okanagan Wine Festival ushers in hundreds of guests to explore our beautiful region. As part of the festival, Volcanic Hills is hosting an Open House and

BBQ on Sunday, May 3rd from 11:30 am to 4:00 pm. During this special event, guests will be treated to complimentary tastings (regular $5) throughout the day, as well as free winery tours (regular $10) offered at 12:30 and 2:30.

In addition to the Open House offerings, Chef Colin Rayner of Blu Saffron Bistro will be working the grill creating delicious BBQ dishes, all perfectly paired with Volcanic Hills’ outstanding lineup of wines. For more information on the Open House, as well as details about the BBQ menu and prices, visit volcanichillswinery.com.

Winery President Bobby Gidda is also excited to announce the release of their 2011 Cabernet Franc ($27.90, winery exclusive).

In recent years, Cabernet Franc has taken its place among BC’s most prominent red varietals. With hearty vines that can withstand the Okanagan’s extreme seasons and an interesting flavour profile, it is easy to see why this grape has captured the hearts and palates of so many wine consumers. Only 300 cases of this velvety wine were produced, so I suggest moving quickly to avoid disappointment.

The 2011 Cabernet Franc was aged for 24 months in French oak and shows notes of raspberry, vanilla and plum with a touch of black currant. The wine will definitely benefit from aging

Winery president Bobby Gidda

though, for us impatient folks, a vigorous decant will also do the trick! ~ Lindsay Kelm

THE COVE LAKESIDE RESORT

– A WINE COUNTRY GETAWAY FOR LOCALS & VISITORS

I In Okanagan Wine Country & The Cove Lakeside Resort

Get out amongst the vines and sample an array of award-winning wines while you explore the many culinary hot spots in the Okanagan wine region.

Situated in the heart of wine country is the luxurious Cove Lakeside Resort, the perfect setting for your wine experience getaway.

Quote “Wine Country” to receive special packages & rates.

4205 Gellatly Road, West Kelowna, BC 1.877.762.2683 | 250.707.1800 www.covelakeside.com

www.winetrails.ca

n a valley full of sparkling gems, The Cove Lakeside Resort in West Kelowna, shines amongst its’ brightest. With 150 condo-style rooms, incredible views of Okanagan Lake and lush gardens, an onsite spa and a delectable array of great food and entertainment, it’s the ideal vacation, conference or wedding destination.

Director of sales and marketing, Leasa Kennedy, says there is exciting news at the Resort, including a preferred partnership with internationally acclaimed Quails’ Gate Winery. Quails’ Gate wines are featured in Resort packages and are available for in-room purchase. They’ve also introduced the new Gellatly Reserve meeting room, overlooking their

Gellatly Gardens and the waterfront.

Upgrades at The Cove include refreshed meeting rooms, and their nine meeting areas offering space for up to 150 people.

Check out their unique packages for a fun, romantic or relaxing getaway.

There’s the Girls (or Guys!) Night Out with accommodation, $50 spa credit, $50 Bonfire Restaurant credit, wine and more at $129.75 per person (based on quadruple occupancy in a two bedroom suite). For a little romance try the Cozy Up at The Cove, chock full of dining, wine and spa time, starting at $160 per person (double occupancy). Don’t wait for summer to enjoy your next getaway! ~ Deanna Rainey

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QUAILS’ GATE OLD VINES RESTAURANT - TASTE SPRING

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anuary isn’t the best month to show off the finer points of the Okanagan Valley, but Quails’ Gate is certainly an exception. Lunching there with Bill Wightman, hospitality director at Quails Gate, in mid-January, the restaurant was pleasantly abuzz with some visitors to the area, a group of men-about-town, some locals and a few staff, all enjoying their gastronomic

delights. While it wasn’t a sparkling summer day, there is something about the ambiance in the restaurant, the nearby vineyards and of course Okanagan Lake that made this experience feel like one well worth enjoying at any time!

The wine shop is filled with a selection of Quails’ Gate award winning wines as well as great gift ideas. It is open daily from 10 am to 6 pm. Treat yourself to a private tour at only $15 per person, and by appointment. Wine shop tastings are free for the first two, with a small fee for additional sampling.

Old Vines Restaurant is open daily for lunch from 11 am to 2:30 pm. Visit their wine bar from 2:30 to 5pm and enjoy dinner from 5 pm. Call 250 769 2500 for reservations. And Quails’ Gate is thrilled to welcome their new chef de cuisine, Nav Dhillon.

Nav previously spent four years at Mission Hill as senior sous chef, and is taking over much of the day to

day operations of the kitchen at Old Vines…look for some exciting menu changes in the coming months.

Look for a delightful selection of new releases this spring and Quails’ Gate

also has some spectacular events coming up. Barrel Room Dinner May 1st, Dinner in the Vineyard July 16th and Dinner on the Bluff July 25th. ~Deanna Rainey

SIP & SAVOUR SPRING AT THE BONFIRE RESTAURANT

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ith spring Call 250.707.1810 arriving, to secure your The Bonfire reservation.

Restaurant at The The “pride and joy” Cove Lakeside Resort of de Montreuil and is launching exciting his team is the Bonfire new programs in culinary gardens at both the restaurant The Cove, which are and the Resort itself. used to provide the This beautifully freshest food to the appointed lakefront Bonfire Restaurant. resort features a great This year, the plan restaurant, under is to double the the tutelage of wellsize of the gardens known Chef Grant and operate their de Montreuil, where market building to year-round events are Chef Grant de Montreuil sell produce from the served up with just the garden. right touch of Okanagan hospitality.

“It’s one of the most popular things The latest offering from the Bonfire we’ve done,” says de Montreuil.

Restaurant is the Tuesday night With the onset of spring, The pasta bar. You can select your pasta, Bonfire Restaurant’s waterfront patio pick a savory sauce and choose from will soon open its’ doors and with an assortment of accompaniments it comes a schedule full of unique including meats, seafood and warm-weather events.

Check vegetables, made fresh, while bonfirerestaurant.ca for details. you watch. Prices vary dependent ~ Deanna Rainey upon your individual selections.

Page 28 • B.C. Food & Wine Trails • MARCH/APRIL 2015

3303 Boucherie Rd. West Kelowna 1-800-420-9463 | quailsgate.com

Your Palate Indulge in an unforgettable dining experience as Executive Chef, Grant De Montreuil and the Bonfire Culinary Team create exceptional cuisine using seasonal and farm to table ingredients.

Amazing lakefront views, superb ambiance & extraordinary dining awaits you.

Reservations Suggested I www.bonfirerestaurant.ca I 250.707.1810 4205 Gellatly Road, West Kelowna, BC 1.877.762.2683 | 250.707.1800 www.covelakeside.com

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FINE WINES AT KALALA ORGANIC ESTATE WINERY IN WEST KELOWNA

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he team at Kalala Organic Estate Winery in West Kelowna is very serious about quality, starting in the vineyard. They have been certified organic in the vineyards since 2010 and strive towards self-sustainability in the vineyards. This commitment to quality certainly paid off in 2014 with several major awards, including a Gold Medal for their 2012 Chardonnay Icewine at Chardonnay du Monde, and Judge’s Choice for the 2011 Winemaker Tibby Erdelyi Merlot Icewine at the Sauvignon and Syrah; $19.95) is Wine Align World Wine Awards.

This spring, we can look perfect for early spring BBQ’s. forward to the release of If you’re in Kelowna during the the 2014 Harmony White. A Spring Okanagan Wine Festival, vibrant blend of Pinot Gris, be sure to include Kalala on your Gewürztraminer, Riesling and itinerary. They are excited to once Auxerrois, this is a quintessential again bring you a taste of their patio wine at an amazing value culture with Where East Meets ($13.90). Flavours of peach West. On Saturday, May 9th and grapefruit are accentuated from 11:00 am to 4:00 pm stop by subtle herbal undertones by the winery with a donation for and vibrant acidity. Winemaker the Kelowna Food Bank to enjoy Tibor Erdelyi also notes that there samples of Kalala’s beautiful are a few fan-favourites that are organic wines perfectly paired nearing the end of vintage, so with mouth-watering East Indian you’ll need to act fast to avoid tapas. For more information, visit disappointment. The 2011 Aspire kalalawines.ca. ~ Lindsay Kelm (blend of Merlot, Cabernet

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A CELEBRATION OF PINOT AT SPIERHEAD WINERY

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scenic drive through the hills of southeast Kelowna, brings you to Spierhead winery, where there is always a celebration of Pinots taking place. Pinot Gris, Pinot Noir Rosé, Pinot Noir and Pinot Noir Cuvee…they’re receiving high praise indeed, and for good reason.

Spierhead winery, located on Spiers Road, is framed by endless vineyards, colorful and tranquil Okanagan greenery and rolling hills. This charming winery will be open for weekends in May and daily starting June 1. Until the winery’s May opening, you can purchase the wines at

VQA stores and a selection of private wine stores. Supplies vary though, so if you want to ensure you’ll get the exact vintage you’re looking for, shop early.

Winemaker Bill Pierson has years of experience working the land in the Okanagan, including four years as assistant winemaker at CedarCreek. He excels at his art, as evidenced by the many prestigious awards Spierhead Winery is gathering of late.

Pinot Gris lovers will love the 2014 vintage, with its’ big, bold taste, tropical notes and a hint of banana. Their 2013 vintage received well-

deserved recognition at the Fall Okanagan Wine Festival where it was a Platinum award-winner, and was also designated Double Platinum by Wine Press Northwest.

Finally, treat yourself to their wildly popular Pinot Noirs, ranging from the White Label to the exquisite Pinot Noir Cuvee. The best way to keep

up with Spierhead wines is a membership in their wine club…learn more online.

2014 Pinot Noir Rosé Only 100 cases being bottled.

You’ll find a delightful symphony of apple, raspberry, strawberry and citrus notes. ~ Deanna Rainey

BISTRO FANDANGO - A COZY, NEIGHBOURHOOD GEM

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cozy little nook in the Pandosy Village area of Kelowna, Fandango is one of those great neighbourhood eateries to snuggle into. The perfect space

Chef/owner Derek Benitz

to lunch, have wine with the girls or enjoy a romantic Frenchinspired, locally-sourced meal, Chef Derek Benitz also provides off-site custom catering.

I love the traditional French tastes on the menu like French onion soup (made with duck stock!), the French style threeegg omelette and the wellloved favorite steak & frites.

There are other influences on the offerings as well with pasta choices like the fusilli pomodoro or a luxurious lobster risotto.

And, there is always an option for the Table d’hote, your choice of dishes for a threecourse meal at a great price.

The menu is always evolving and changing, as ingredients come into season.

Benitz owns and operates this 30-seat bistro and he is happy to rent the entire space for special occasions, meetings or events.

The ambiance is very versatile and very comfortable, offering a familiar, relaxing vibe with soft lighting. Ever the gracious host, Chef Derek is always ready to welcome guests with a warm smile. ~ Jennifer Schell

Page 30 • B.C. Food & Wine Trails • MARCH/PRIL 2015

Linger over a glass of one of our award winning wines and enjoy the view from our picnic area.

Open weekends in late April and May, and daily starting in June.

Member of the Kelowna Fab Five Wine Trail.

3950 Spiers Rd., Kelowna 250.763.7777 info@spierheadwinery.com spierheadwinery.com

Fine Spanish & French Cuisine BISTRO FANDANGO Kelowna’s newest restaurant for amazing lunches and even greater dinners!

Lunch: Tues. to Fri. 11:45am – 1:45pm Dinner: Tues. to Fri. 5:45pm – 8:45pm Sat.: 5:30pm – 9:00pm Private dining and off site customized catering Reservations please call:

250.870.1162

3045 Tutt St., Kelowna, BC BistroFandango.com

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The Summerhill troupe welcomes Chef Jonas Stadtländer!

(L-R) Ari Cipes, Tarrah McPherson, Ezra Cipes, Jonas Stadtländer, Matt Cipes, Gabe Cipes, Eric Von Krosigk, Steve Cipes.

MOTHER NATURE AT HER BEST AT SUMMERHILL PYRAMID WINERY & SUNSET ORGANIC BISTRO ummerhill Pyramid Winery’s commitment to natural wine and food begins in the vineyard, where certified organic and biodynamic practices are designed to bring out the best in each grape variety.

Now, with what might be described as an early Christmas gift for winemaker Eric Von Krosigk, he is able extend the biodynamic program into the winery itself.

In November, experienced artisans arrived from Italy to construct nine 10,000L tanks from European oak. The tanks are used for fermentation—which typically occurs in stainless steel tanks—and maturation.

Why? Wood is a natural home for yeast and malolactic bacteria that transform grape juice into wine. Stainless steel tanks are sterilized after each use, but in the oak tanks, the beneficial organisms will colonize the wood, allowing the Summerhill team to make consistently delicious wine without the use of laboratory-formulated organisms.

“There is nothing wrong with the storebought yeast,” CEO Ezra Cipes says. “In fact, they are a big reason that so much consistently good wine is made all over the world. But there is something almost magical about making wine with your own colony of yeast. The tiny organisms naturalize and mutate slowly over time, creating a unique formulation that adds complexity and depth to the resulting wine.”

The large oak vats will change the style of Summerhill’s organic red wines in other ways as well. The ratio of wine to oak

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surface is reduced significantly compared to the 225 L oak barriques that Summerhill currently uses, so maturing the reds in the larger oak tanks will result in a juicier style.

“More of the natural fruit character and more interesting fermentations will result in very appealing, totally unique wines that translate an even more profound sense of place in the glass. This is always our primary goal, and this is a huge step in that direction,” says Cipes.

Visitors to the celebrated Sunset Organic Bistro will also see some changes when it opens in March. The Bistro is currently being renovated and a new executive chef, Jonas Stadtländer is busy preparing for the season.

“I am very happy and proud to be a part of the biodynamic food model and community at Summerhill,” Jonas says.

Born and raised in Toronto, Jonas is a member of one of Canada’s most acclaimed culinary families and he brings a wealth of global culinary experience to Summerhill. His expertise for working with seasonal locally-sourced ingredients developed as the scion of renowned Canadian chef Michael Stadtländer.

He trained at his family’s farm-to-table restaurant at the Eigensinn Farm in the Niagara Escarpment, Ontario, cooking innovative Canadian cuisine and attending to farm chores. He helped to build the family’s new restaurant, Haisai, before venturing further afield to develop his skills.

Jonas might be familiar to visitors of the Watermark Beach Resort in Osoyoos, where as executive chef he created

acclaimed menus from ingredients grown by local farmers. Before that, he worked at various positions in Japan, where he did stints at the international restaurants of Gordon Ramsay and Joel Robuchon, as well as the great Niki Club Resort in Tochigi. As well, he managed key stations at a two Michelin-starred restaurant in Stuttgart, German, at Jamie Kennedy at the Royal Ontario Museum in Toronto and at Penfolds Estate Restaurant in Adelaide, Australia.

At Sunset Organic Bistro, Jonas will have access to fresh organic produce grown right on the property, as well as from growers in and around the region.

“We are thrilled to welcome Chef Stadtländer as executive winery chef.

His rich culinary experience, passion and appreciation for local and organic ingredients will get a chance to shine brightly at Summerhill,” Ezra says.

As usual, the winemaker gets the last word.

“Under biodynamics, everything is important--healthy soil life, sub-soil life, healthy insect populations, healthy cover crops, and plant and animal life; in a word, healthy biodiversity. Ultimately this does not make it more difficult to farm, it just requires a greater understanding and appreciation of biological diversity and habitats needed to grow grapes and other crops in a healthy and harmonious way.”

Welcome to nature at her best. Taste the difference with a visit to the most-visited tasting room in the country, and in the Bistro, where the ordinary just isn’t done. ~ Lorne Eckersley B.C. Food & Wine Trails • MARCH/APRIL 2015 • Page 31

FOUR FANTASTIC LOCATIONS ACROSS THE OKANAGAN REGION Kamloops 5

Vernon 97 97C

Kelowna

Penticton

SANDMAN SIGNATURE KAMLOOPS HOTEL

SANDMAN HOTEL & SUITES PENTICTON

SANDMAN HOTEL & SUITES KELOWNA

SANDMAN HOTEL & SUITES VERNON

BOOK OUR WINE LOVERS PACKAGE RECEIVE A COMPLIMENTARY BOTTLE OF RED OR WHITE WINE

CALL 1 800 SANDMAN (726 3626) AND QUOTE ‘WINE LOVERS PACKAGE’

*Amenities vary by location

1 800 SANDMAN (726 3626) sandmanhotelgroup.com Page 32 • B.C. Food & Wine Trails • MARCH/APRIL 2015

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WELCOME PILGRIM & PEARL TO KELOWNA’S FOOD SCENE

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elcome Pilgrim & Pearl and 27 to Kelowna’s dynamic culinary scene thanks to The Revival Group collaborating with Prestige Hotel and Resorts to rebuild and design two unique spaces on-site. Locals and visitors alike delight in Pilgrim & Pearl’s fresh seafood focus including a central shuck and steam oyster station – the Okanagan’s first oyster bar. The oyster menu features a selection of 10 varieties from Canada and around the world. With such a range, oyster aficionados can try new taste sensations while folks seeking a particular characteristic such as smallest, lightest-flavoured or saltiest are sure to be pleased. The blackboard announces butcher cuts of the day to create you own surf & turf meal or satisfy the carnivore in your group. Named in a nod to the famed ‘Pilgrim Pearl’ that Richard Burton gave Elizabeth Taylor as a Valentine’s gift, Pilgrim & Pearl offers a rare Okanagan dining experience. In the stunning light wood and granite accented space or

on its patio overlooking City Park, savour your meal and sip classic martinis or great on-tap beer.

Down the hall, 27 celebrates the creative spirits of the bold musical artists of the ’27 club’ and offers a few twists itself. Decorated with pushpin leather banquets, gold crown moldings and a modern take on Moroccan-style seating, 27 provides a playful social experience. Its main bar hosts a large selection of rare spirits with an apothecary of tinctures, elixirs, reductions, bitters and potions created in-house. A collection of exotic small plates and modern dim-sum are served a-la-carte and just as you order a round of cocktails, you can get a round of bites to pair. The menu is a gorgeous tribute to ‘27 club’ members and shines some insight into their lives. Follow 27 and Pilgrim & Pearl on Instagram, Twitter and Facebook. ~ Roslyne Buchanan

Okanagan’s first CRAFT COCKTAIL LOUNGE

27

Celebrating the creative spirits of the musical artists of the “27 Club”, Prestige Inn 27 embraces the decadence and 1675 Abbott St (downtown Kelowna) boldness of their lives. www.27kelowna.com

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Prestige Inn

1675 Abbott St (downtown Kelowna) www.pilgrimandpearl.com

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Chef Jason Leizert

B.C. Food & Wine Trails • MARCH/APRIL 2015 • Page 33

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NONNA-APPROVED FAMILY FOOD AT THE ITALIAN TABLE

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f you’re hungry for wholesome, comforting food that Nonna—an Italian grandmother—would serve to your family, then follow your appetite to The Italian Table, next to the Best Western Hotel on Highway 97 and Leckie in Kelowna. Since its official opening in November, people have been thoroughly enjoying the casual family-style restaurant with its comfortable Old World Italian atmosphere and authentic home country menu.

Familiar, delicious dishes are served on large platters and in bowls to accommodate large groups and families. Consider Nonna’s Start to Finish menu selection which lets everyone start with a choice of house, Caesar salad or roasted tomato soup; a dinner entree of spaghetti marinara, spaghetti Bolognese or fettucini Alfredo; and finished with ice cream for dessert. Many people also come to The Italian Table for a great pizza and bottle of wine before a movie.

The inspiration behind The Italian Table comes from The Revival Group which also opened Fleetwood Public House beside the restaurant. Live music is featured Friday and Saturday

food beer music nights at Fleetwood Public House, a great bar for food, beer and music.

The Italian Table menu was conceived

by Chef Carl Maerz, formerly of Twisted Tomato, along with The Revival Group culinary team headed

by Chef Jason Leizert.

The cocktail selection at The Italian Table is pretty special. Created by The Revival Group director of operations and award-winning mixologist Gerry Jobe, the drinks reflect his style in both the cocktail taste and the Italian twists on the names such as Stalloni and Caesar Romero.

The Italian Table is truly a restaurant to visit for a heartwarming food and drink experience. Visit theitaliantable. ca. ~ Dona Sturmanis

Hwy. 97 and Leckie Rd. (Kelowna) Next to the Best Western Hotel www.fleetwoodpublichouse.com

A slice of Italy in Kelowna serving a ‘Nonna approved’ menu for the entire family.

Hwy. 97 and Leckie Rd. (Kelowna) Next to the Best Western Hotel www.theitaliantable.ca

SMACK DAB’S AWESOME BREWMASTERS’ DINNER SERIES

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un seekers take heart!

Spring really is on its way and Smack DAB at Manteo Resort has some big news.

This year, individual boat slips complete with lifts are dedicated to Smack DAB diners. Smack DAB is hailed as one of the very finest patios on Okanagan Lake and it’s no wonder. Along with great food, you can cuddle up in lounge-style furnishings under their big heaters or enjoy an outdoor meal, just as soon as the weather is permitting.

Smack DAB’s indoor restaurant has some great upcoming events, too. The perennially popular Brewmasters’ Dinners are held in the private dining room, pairing Pacific Northwest Craft Beers with Okanagan-inspired foods.

The evenings begin with the opening of a specially produced cask, and a Brewmaster is on hand for the festivities. With a maximum of 24 guests, book

early! The next Brewmasters’ dinner is March 19th.

On Easter Sunday, Smack DAB is offering an alternative to the midday Easter Brunch.

Get a head start on the day with Easter Breakfast, with a premium breakfast buffet from 7:30 to 11:00 am. Regular breakfast buffets also run daily. Ongoing specials include the Two for $25, including two courses for $25 from their feature menus, which change monthly.

The private dining room is a stunning location for business and social functions. With Okanagan Lake as the back drop and your own private patio, celebrate birthdays, family reunions, or just get together with your friends.

The hand-crafted harvest dining table holds up to 22 people.

The room is complete with high tech audio visual equipment for business functions as well. ~ Deanna Rainey

SAY HELLO TO YOUR TASTE BUDS. ONE AT A TIME.

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◆ K To p s h e l f s p i r i t s , w i n e s f r o m a r o u n d t h e w o r l d craft beers on tap, innovative tapas 5 menu items for only $5 each, $2 off pints daily from 3 - 5

mic ro bar bi tes • &

Creatively Simple 1500 Water Street, Kelowna www.microkelowna.com Connect with us on facebook, twitter and instagram @microkelowna

PEOPLE WHO LOVE TO EAT ARE ALWAYS THE BEST PEOPLE. - julia child

Feeding our community with fresh, local, seasonal produce from our passionate farmers, producers and artisans always puts a smile on our faces. We love to share the stories behind our food and we think getting to know the farmer behind the plate makes it taste even better.

Our guests love to eat, spend time with their friends and family and we love to feed them.

- Rod Butters, Audrey Surrao & Chef Brock Bowes

RauDZ

Open 7 days a week from 5 p.m.

1560 Water Street, Kelowna

250•868•8805

www.raudz.com

Proud members of RauDZ Creative Concepts Ltd.

EXECUTIVE CHEF BROCK BOWES ADDS HIS STAMP TO RAUDZ

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ast November, Chef Rod Butters and Audrey Surrao of RauDZ Creative Concepts appointed Brock Bowes to its award-winning team as executive chef for RauDZ Regional Table and micro bar & bites in Kelowna. Said Butters, “At the Okanagan Feast of Fields when he served his dish on a chicken foot and I presented tartare on a bone, I knew he was a perfect fit for our kitchen and management team as we move forward.” In a culinary twist of fate, as Bowes was joined with Chef de Cuisine Robyn Sigurdson it marked the third time for this duo to work side by side.

The many regulars of micro and RauDZ have welcomed Bowes and he’s had the opportunity to guest in February at Vancouver’s Homer Street Cafe with Chef Tret Jordan to collaborate on a brunch for the Visa Infinite Dining Series. Bowes will steward the RauDZ philosophy of “supporting local, eating and drinking local” and in the internationally-styled micro, add his background in French technique and love of Asian influences. Keep your eye on this talented chef, there’s no telling where he’ll be seen next demonstrating the culinary marrow of the RauDZ group. As for Butters, he is excited that the appointment allows him time to build the RauDZ

Chef Rod Butters with RauDZ new executive chef Brock Bowes (L).

brand, develop projects, and pursue opportunities along with co-owner/ operator Surrao. Overflowing with ideas and inspiration, Butters is in discussion with Uniglobe Direct Travel Kelowna and luxury cruise line Crystal Cruises about hosting European culinary tours and writing his long awaited cookbook. ~ Roslyne Buchanan

A NEW SILVER LINING AT THE VIEW

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Kicking up our heels over the new releases at The View Winery!

1-2287 Ward Rd., Kelowna, BC theviewwinery.com (p) 250.860.0742 Hours: April 12pm-5pm M-F May-October 11am -6:30pm 7 days a week

Just look for the RED Shoe www.winetrails.ca

he team at The Voulez View Rosé (a reView Winery in freshing sipper made Kelowna has a with 100% Pinotage) will lot to look forward to replace the Red Shoe this year. Not only has White and Distraction their crop come back Rosé, while the new Silbeautifully after a cataver Lining Estate White strophic hail storm in (delicious blend of Ries2013, but they are also ling, Gewürztraminer adding new Pinot Noir and Ehrenfelser) and plantings, and their PiSilver Lining Estate Rosé not Gris plantings have (luscious Baco Noir with reached maturity and President and head diva, a vibrant undertone of will be a welcome addi- Jennifer Turton-Molgat. aromatic whites) will be tion to the 2015 harvest. exclusively available in In addition to the changes in the vine- BC VQA Wine Stores throughout BC, yard, this year also brings a fresh, new each at an amazing value of under look for the wines. The winery’s signa- $15! The Silver Lining wines will insert ture red shoe will still appear on the a little optimism into daily life with new label and be beautifully etched whimsical and inspirational quotes, on each screw cap, but Winery Presi- including one from their own President Jennifer Molgat is excited to dent, “I like to see the glass as half unveil the cleaner, more formal look full…hopefully of great wine!” for their single varietal wines. For their For more information about The View estate blends, The View will also be Winery and for details about their upreleasing two fun new lines – Voulez coming Spring Okanagan Wine FesView and Silver Lining. The whimsi- tival events, visit www.theviewwinery. cal Voulez View Blanc (a lively blend com. of Riesling and Gewürztraminer) and ~ Lindsay Kelm B.C. Food & Wine Trails • MARCH/APRIL 2015 • Page 35

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4th Annual

soyoos Oyster Festival April 22nd-25th, 2015 Fri. Apr. 24th

• Beasts, Brew & Oysters at Spirit Ridge Vineyard Resort & Spa • Scotch & Oysters at the Greenside Grill, located at the Osoyoos Golf Club

Sat. Apr. 25th ©2015 Destination Osoyoos

• Oysters in the Garden at Walnut Beach Resort • Art of the Oyster Pearl Gala at Watermark Beach Resort • Shuck ‘n Suck at the Sage Pub

For a full listing of events and online ticket purchases Please visit: www.osoyoosoysterfestival.com Ph: 250-495-5070 ext 206

Sept. 27th 2-4 pm

The Laurel Packinghouse, Kelowna, BC

Tickets $49 www.Eventbrite.ca

Sponsored by Food & Wine Watch for news ofBC a Garagiste North Trails Magazine Festival this spring in Vancouver! & EAT Magazine Sponsored by BC Food & Wine Trails Magazine

Page 36 • B.C. Food & Wine Trails • MARCH/APRIL 2015

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Delicious Ways to Celebrate the

Oyster...

ARTICHOKE AND BACON BAKED OYSTERS Chef Ross Derrick, The Table at Codfathers A delicious spin on Oysters Rockefeller, these crowd pleasers make the perfect party food or starter to any style of meal. translucent, and the bacon ¼ cup cream Ingredients: crisp. Season. Add the arTopping: 12 large beach oysters, 1-cup panko breadcrumbs, tichokes hearts, thyme, and shucked spinach. Once the spinach toasted ½ cup shallot, finely diced has cooked down, add the ½ cup Parmesan cheese, 6 strips smoked bacon, cream. Season and taste. grated with a microplane diced Remove from heat and 1 tbsp butter, softened 1 clove garlic, sliced spoon the mixture into the 10 oz spinach shucked oysters.

Method: 1-14 oz can artichoke In a heavy bottomed pot, Combine all of the topping hearts, drained and slowly cook the bacon un- ingredients and sprinkle on chopped til the fat begins to render. top of the filled oysters.

1 tsp kosher salt Add the shallots and garlic, Bake at 350º for 10 min2 sprigs fresh thyme, cook until the shallots are utes. Enjoy! picked from stems

SLAMMIN’ OYSTER SOUP Soup Sisters/Broth Brothers Cookbook

This soup is perfect served at a rustic lunch with a big piece of crusty bread or is elegant enough to make a beautiful starter for a special dinner. How should an oyster taste: “Like kissing the sea on the lips.”

French Poet Léon-Paul Fargue

Ingredients: 16 ounces fresh shucked oysters (2 -8 ounce containers) 2 -3 tbsp butter ½ cup minced celery ½ cup minced onion or shallots 2 slices diced crispy bacon 1 cup homogenized milk 1 ½ cups cream salt & pepper to taste Garnish with smoked paprika and chopped chives

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Method Melt the butter in a large skillet over medium heat, and cook the celery and onions until tender.

Pour half-and-half and milk into a large pot over mediumhigh and heat.

Mix into the pot the butter, celery, onion mixture and the bacon stirring continuously.

When the mixture is ALMOST boiling (do not boil), pour the oysters and their liquid into the pot and continue to stir until the oysters curl at the ends-this means they are finished cooking Remove from heat – season with salt and pepper.

Ladle into bowls and garnish with snipped chives and a sprinkle of smoked paprika.

B.C. Food & Wine Trails • MARCH/APRIL 2015 • Page 37

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GRILLED OYSTERS WITH PORCINI AND GOAT CHEESE Chef Bill Jones

Bill Jones is a renowned French-trained chef and author of 10 cookbooks including The Deerholme Mushroom Book. Legendary for his foraging knowledge and innovative recipes, The Deerholme Mushroom Book is a must for mushroom lovers with plenty of seafood and other delicious recipes inspired from his farm by the sea in the Cowichan Valley.

Beach oysters are large, mature oysters that are sold for grilling on the barbecue. You can substitute shucked oysters that are available in tubs. Poach the shucked oysters in their juice for 2 minutes first and then transfer to a gratin dish. This dish also works well with truffle paste added to the béchamel. Serve with slices of baguette or crusty bread.

Preheat a barbecue to high. Serves 4.

Ingredients: 1 recipe - Porcini béchamel sauce (right) 12 large beach oysters ½ cup (125 mL) soft goat cheese, crumbled 1 Tbsp (15 mL) fresh chives, minced Prepare the béchamel according to the directions. Place whole oysters on the barbecue and heat until they pop open. Transfer to a baking tray and open. Use a towel to shield your hands from the heat and from any shards of oyster shell.

Add 2 spoonfuls of béchamel to each oyster shell and top with the goat cheese and chives. Return to the barbecue and close the lid. Cook oysters for 5 minutes, or until the sauce is warmed through and bubbles. The goat cheese may not melt but will be warm. Oysters can be placed under a broiler to brown, if desired. Serve hot with bread to scoop the sauce and oysters onto.

Porcini Béchamel Sauce: Béchamel is a mother sauce that can be used in a number of preparations.

The sauce will thicken as it sits. Thin down with additional milk if necessary

to achieve a pourable consistency.

You can also make a gluten-free version using rice flour or tapioca flour.

2 Tbsp (30 mL) Butter 2 Tbsp (30 mL) Flour 1 Tbsp (15 mL) Porcini powder (p. 73 of The Deerholme Mushroom Book) 2 cups (500 mL) Milk (or half milk and half stock) Salt and pepper, to taste Makes about 2 cups (500 mL) Method In a saucepan over medium-high heat, add the butter. Heat until sizzling, then add the flour and whisk until smooth. Add the porcini powder and stir to mix. Add the milk and whisk until smooth. Cook for 10 minutes over low heat until smooth and thick. Season well with salt and pepper.

SWEET & SOUR CUCUMBER SORBET (PERFECT FOR KUSSHI OYSTERS)

Chef Jason Leizert - partner/executive chef of The Revival Group Chef Jason Leizert is partner/executive chef of The Revival Group that include the new Pilgrim & Pearl - the first oyster bar in the Okanagan! It will feature a changing menu of 10-12 types of oysters from BC, the East Coast of Canada, Washington State and Internationally and it will feature a steam and shuck station.

Here is a taste of what delights the Pilgrim & Pearl have in store for your taste buds!

Ingredients: 12 Kusshi oysters 1 large English cucumber (skin on, seeds removed) 500 ml simple syrup (1:1 ratio) 2 Lemons, juiced 2 tsp Kosher salt 150 ml *Mirin 350 ml Rice wine vinegar

Method Juice cucumbers and pass through fine mesh strainer.

Mix all ingredients together (except the oysters).

Turn in an ice cream machine (if you don’t have an ice cream machine you can place in a shallow pan and freeze, making sure to mix it every half hour till frozen).

Shuck oyster, making sure to loosen from the shell.

Top with Sorbet and enjoy! *Mirin: A low alcohol, sweet rice wine available in the Asian ingredients section of your grocery store.

Page 38 • B.C. Food & Wine Trails • MARCH/APRIL 2015

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◆ F

ON THE COVER: CORINA MESSERSCHMIDT, SPITFIRE DESIGN

C

orina’s list of credentials is impressive, a Diploma in Fine Arts, a Major in Graphic Design and Certified Macintosh Computer-Aided Design.

Corina started her career in 1993 and, over the next four years, gained valuable experience working in the magazine, publishing and graphic design business in Kelowna (Okanagan Life Magazine) and Vancouver (Alive Books, Cochrane & Cassidy Design). This enabled Corina to become familiar with the many diverse needs of clients from not only a marketing perspective, but in creating unique designs for them as well. With this experience, she moved back to her hometown of Penticton and launched her own graphic design business, Spitfire Design, which has been operating for over 17 years. Since its beginnings in 1998, Spitfire Design has worked with over 400 clients, many long term.

Corina has worked with dozens of wineries, craft breweries and distilleries

to create one of a kind label designs and promotional materials.

Spitfire Design - through collaboration with proven suppliers - is consistently creative and produces sophisticated design solutions to the full range of visual communication needs, including; tradeshow displays, packaging and labeling, corporate identities, web graphics, menu’s, brochures, largeformat digital and handpainted murals, signs, Food & posters, illustration, photography and websites.

For all of your visual communication needs, Spitfire Design is “Right On Target!”

Visit Corina’s website to view samples of her design and illustration work at spitfiredesigns. com WINE RIES

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B.C. Food & Wine Trails • MARCH/APRIL 2015 • Page 39