Wine Maven: Northern Lands

Shaw Convention Centre, May 2-6, 2017 by Mary Bailey Northern Lands is a stellar opportunity to explore wine, craft beer and artisan spirits. The inaugural event, held two years ago, was a remarkable gathering of food and wine people from across the country. Chefs, winemakers, winery owners, brewers, distillers and lovers of great food and …

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 …

Darin Paterson, Chef/Owner Bogner’s of Penticton and The Pecking Room, Red Rooster Winery

When Darin Paterson bought Bogner’s of Penticton in 2006, he wasn’t really planning on tearing up the front lawn to grow vegetables or making a farm on the Naramata Bench. By 2009, he had done both. “When we bought the restaurant we didn’t think about the farm and garden, but we could see the possibilities. …

Bernard Casavant, Executive Chef, Manteo Resort

I first met Bernie Casavant when I fell in love with not just his food and sensibility, but his massive hand-packed jars of preserves displayed in the dining room at Burrowing Owl Winery. I came home with as many jars of tarragon-scented carrots and wildberry jams as wine that trip. His list of culinary accolades …

Matthew Batey, Executive Winery Chef, Mission Hill Winery

“Cooking at Mission Hill is about being a champion of this place — the Okanagan Valley and the opportunity to be the head chef at one of the top places in the country. “In most restaurants, you start with the food and find the wine to suit. Here it’s a 180 degree shift, we start …

Roger Sleiman, Executive Chef Old Vines Restaurant at Quails’ Gate

“A few years ago, most growers couldn’t supply in fall and winter. Now many are trying to fill in those off-season gaps. “Curtis Stone of Green City Acres has been growing spinach all winter, his beets are ready at the end of April. Curtis is young and coming on bigtime — he’s partnered with another …