THE BEAR, THE FISH, THE ROOT & THE BERRY☆ Folio.YVR ☆ Issue 26 July 2024 ☆ Luxury Lifestyle Magazine

The Bear, The Fish, The Root & The Berry restaurant offers a unique fusion of modern vineyard cuisine inspired by the traditions of the First Nations people of the Okanagan. Its unique name is derived from a traditional Syilx People's creation stories of their culture and the story of the Four Food Chiefs, promising a dining experience that is both modern and steeped in tradition.

The Four Chiefs

These chiefs are the Skimxist Black Bear (chief of animals, representing self-sacrifice, leadership, and giving), Ntytikxw Chinook Salmon (chief of water creatures, symbolizing perseverance and hard work), Speetlum Bitterroot (chief of plants below the ground, and symbolizing the relationship to the land), and Seeya Saskatoon Berry (chief of plants above the ground, symbolizing growth, strength, and community). Each chief represents a key element in the cuisine, reflecting the values and traditions of the First Nations people of the Okanagan.

For a comfort food experience start with Bannock & Spreads. Imagine warm and fluffy fry bread paired with a delectable array of spreads, including creamy white bean, smoky roasted corn, spicy hot pepper succotash, rich sunflower seed romesco, and flavorful stewed tomatoes. It is a satisfying and indulgent treat for your taste buds.

The Return of the Legend Chef Ian's World Famous in East Osoyoos Vegan Almond Cheese Thing: This mouthwatering and gluten-free dish features luxuriously whipped almond ricotta, crisp and earthy raw root vegetables, aromatic spruce, zesty sumac, and flawlessly charred scallions.

Cauliflower Bibs & Bobs: This dish, which is also gluten-free, includes Tabb's rosehip harissa, spiced nuts, crispy roots and kale, and pumpkin seed pesto We found the cauliflower is roasted to perfection, creating a delightful texture, and the harissa adds a spicy kick that complements the nuttiness of the spiced nuts. The crispy roots and kale provide a satisfying crunch, and the pumpkin seed pesto ties all the flavours together.

Mary Moon' s Vegan Breakfast Skillet: This hearty meal features a flavourful tofu scramble, creamy beetroot hummus, zesty spiced chickpeas, savoury ratatouille, perfectly seasoned breakfast potatoes, and a fresh mix of greens. It is a delightful combination of plant-based ingredients that will surely satisfy you.

Accompany your meal with a wide selection of Okanagan wines, or try the Cocktail of the Month. Mixologists carefully craft this rotating selection of cocktails to complement the flavours of our dishes and reflect the season.

Previous selections include the April's Aperol Margarita, Peter's Pimm's, and the 'J'Adore French Martini' with Absolut vodka, Chambord, fresh pineapple, cranberry, and lemon juice.

The Minds Behind the Menus

Chef Murray McDonald brings a wealth of international culinary experience to the team and has a distinct passion and creativity aligned with the Unbound Collection brand. His most recent role was Executive Chef at the Ritz-Carlton in Toronto. Before that, he gained significant notoriety as the founding Executive Chef of the Fogo Island Inn. The concept he launched at this luxury destination resort received many international awards. He was ranked in the Top 100 Restaurants in Canada, " World's 50 Best" by Diners Club Discovery Series, and "Best New Restaurant" by Enroute Magazine, among other awards.

Sous Chef Ian Bohun's journey to the culinary world was unconventional. He transitioned from biochemistry labs to his early passion for cooking. His dedication and passion led him to become the executive chef of a small hotel on Vancouver Island, where he spent seven years mentoring young chefs and building a loyal clientele. His commitment to his craft is inspiring. Ian moved to Vancouver and worked at the multi-award-winning "C," where he learned many new techniques When an opportunity arose in Okanagan, he relocated and purchased a home in Osoyoos, which reminded him of his small-town upbringing.

When at Spirit Ridge, plan your meals around The Bear, The Fish, The Root & The Berry.

The restaurant offers a cool respite from the desert heat and delivers a unique experience with a diverse menu deeply rooted in culture and tradition.

Each dish reflects the values and culinary traditions of the First Nations people and is expertly curated by a team of passionate and talented chefs.