the freezing father raises funds for stollery in memory of his late daughter
Only two more days! Visit Peter Burgess at the Rainbow Valley Campground or visit https://www.freezingfather.org to donate. Video.
a dinner you don’t want to miss
CheckMate burst on the scene with an introductory tasting in NYC. This may have put a few noses out of joint but, the point was, the wines, made in the southern Okanagan on selected vineyard sites (including the Combret Vyd which possesses some of the oldest Chardonnay vines in the nation) are top notch by anybody’s standards. Not just good Canadian wine — great wine period. The spectacular Chardonnays have been joined by a few select bottlings of Merlot, and you can taste them at a dinner with the winemaker at RGE Rd. Philip McGahan, coaxed away from Sonoma’s Williams Selyem, is a gentle hands-on winemaker who works with the ambient yeasts from the vineyards (eschewing fining or filtration as well). CheckMate Artisanal Winery dinner with special guest Philip McGahan, Wednesday, January 31, 6:30pm, five courses, 10 seats remaining. TIX: $190 + GST, call 780-477-4577 or email tanis@rgerd.com.
tour the alsace in three or six courses at the marc
The Marc’s Tour d’Alsace dining event begins today and runs until January 18. Enjoy a three-course menu of hearty Alsation dishes, $55/person. Resos: 780-429-2828. Or, enjoy the Alsatian Gala Dinner, 5:30pm, Sunday, January 14, six courses with wine pairings, $123/person, includes tax and grat. Menu: http://www.themarc.ca/alsatian-gala-dinner. Resos: 780-429-2828.
Alsatian Gala Dinner Sunday January 14, 2018
Reception 5:30
Tarte Flambé – Flatbread with Caramelized Onion, soubise, lardons, Gruyere
Choice of: Paul Zinck Cremant de Alsace Brut or Kronenbourg 1664
Dinner
Foie Gras au Torchon with sour cherry compote, crostini
Clos Thou ‘Supreme de Thou’ Juracon 2014
Pan Seared Pickerel with sauerkraut in a Riesling cream sauce
Pierre Sparr Riesling ‘Schoenenbourg’ Grand Cru Alsace 2013
Venison Stew with oven roast vegetables and pomme puree
Domaine de Janesse Cotes du Rhone ‘Bussier’ Rhone 2014
Cheese selection
Gewürtztraminer ‘Gentil’ Alsace 2016
Pain d’espices with crème Chantilly
Hugel Framboise eau de vie
Price per person $123 all inclusive of tax and tip
Please call 780-4429-2828 to book your trip to the Alsace
mix it up at the wcr plug-in
The next WCR Plug In is on Monday, January 29 at Chartier (5012 50 Street, Beaumont). Sylvia and Tamara host an indoor market and offer snacks and bevies from 1:00-3:30 pm. On hand are some terrific vendors — Rig Hand Distillery, Steve & Dan’s Fresh BC Fruit, Roasti Coffee, Fuge Meats and Original Redhead Condiments. RSVP elisa.zenari@gmail.com.
rod butters is the 2018 hokanson chef in residence
Rod Butters has been celebrating Canadian cuisine for his entire career; as the first chef de cuisine at the celebrated Wickaninnish Inn and most recently in the Okanagan Valley where he has been instrumental in connecting farmers with chefs up and down the valley. From March 12-16 chef Butters will be the 2018 Hokanson Chef in Residence at NAIT. The program, made possible by a generous donation from John and Susan Hokanson, provides students with a rare opportunity to learn firsthand from renowned chefs such as Susur Lee, Massimo Capra, Lynn Crawford, Michael Stadtländer and Amanda Cohen. “I’m incredibly proud and excited to be the next NAIT Chef in Residence, says chef Butters. “It’s an amazing lineup of previous chefs. Many of them are friends and I’m humbled to be included. I can already tell this will be another career highlight for me.”
tomato soup to take the chill off
This recipe is easy and delicious and can be made with ingredients right out of the pantry. Grilled cheese optional.
