Our Daily Bread

A few years ago I bought a bag of flour called Saskatchewan at the COOP store in the Collio, way up in the northeast corner of Italy. (I tried to get the cashier to say Saskatchewan, curious how that word would sound when spoken with an Italian accent. It was a no go. All she …

Wine Country Cooking

Talented chefs and cooks, dedicated growers and foragers, vineyardists and winemakers have begun to define a home grown wine country gastronomy in the Okanagan valley, cooking by the mantra that good cooks in Italy and France have always understood: what grows together goes together. What is wine country cooking? You need great wine and people …

Natasha Schooten, Chef, Terrafina at Hester Creek Winery

“The eye opener for me was working at Mission Hill — the cuisine Michael Allemeir was creating at the Terrace by getting in touch with farmers and sourcing out local ingredients. That was a big deal for me. I had come from a large property, corporate-type hotel setting. The relationships he had with the cheese …

Jeff Van Geest, Executive Chef Miradoro at Tinhorn Creek Vineyards

“We have such great proximity to produce. I look out the window and see the farms where our produce comes from. Mostly Covert Farms. Sesen Farms has really nice strawberries and melon. We can even buy local fish — the habitat restoration project up the Columbia River system is now at the point where there …

Chris Remington, Executive Chef Hooded Merganser, Penticton Lakeside Resort

Chris Remington’s resume ranges from cooking in Scotland, New Zealand, Southeast Asia and Europe to product development at Earls. He moved to Penticton in 2005, to the Pentiction Resort and its brand new flagship restaurant the Hooded Merganser. “We have a farm called Valleyview overlooking Skaha Lake on the west side. It’s on the owner’s …

Dana Ewart and Cameron Smith, Chef/Owners, Joy Road Catering

“We first came to the Okanagan to help Heidi at Joie Farm,” says Dana. “We had met in chef school, and then Cam and I fell in love with living here. “The close proximity to farmers, vineyards, ranchland — it’s such a good place to work with local purveyors.” What are you cooking with right …