Days get longer, green shoots start appearing in the sea of last year’s leaves and yellowed grass. It happens quickly—the rhubarb is tiny nubs then full stalks three weeks later. Chives spring up almost instantly, radishes follow.
Mary Bailey
We discover it’s way more fun to have a canning bee than to go it alone in your kitchen. A hot, steamy, messy afternoon but the results were well worth it.
Wines for dinner and back porch parties, six feet apart
The Hardware Grill celebrated its 20th birthday on October 20 2016
Talented chefs and cooks, dedicated growers and foragers, vineyardists and winemakers have begun to define…
“The eye opener for me was working at Mission Hill — the cuisine Michael Allemeir…
“We have such great proximity to produce. I look out the window and see the…
Chris Remington’s resume ranges from cooking in Scotland, New Zealand, Southeast Asia and Europe to…
“We first came to the Okanagan to help Heidi at Joie Farm,” says Dana. “We…
When Darin Paterson bought Bogner’s of Penticton in 2006, he wasn’t really planning on tearing…
I first met Bernie Casavant when I fell in love with not just his food…
“Cooking at Mission Hill is about being a champion of this place — the Okanagan…
“A few years ago, most growers couldn’t supply in fall and winter. Now many are…
“I’m at Mario’s,” says Rod Butters. “It’s the best coffee in Vancouver.” Rod is in…
Where to start with Nathin Bye’s imaginative dish? A pavé, dreamy layers of golden beet,…
Rhonda Headon makes local sheep’s cheese at the Cheesiry in Kitscoty. The first thing you…