Orofino’s 2009 Syrah won the Gold Medal at last weekend’s Canadian Culinary Championships in Kelowna. Winning chefs from 9 different regions across the country battled head to head to see who would win the gold, silver and bronze medals for top chef in the country. At the same time a trio of esteemed wine judges evaluated over 29 wines involved in the CCC events and judged Orofino’s Syrah to be top wine of the weekend

“It is quite an honour for our winery in the Similkameen to be chosen as the gold medalist at this event as it was judged by some of the best palates in the country.” Says John and Virginia Weber, owners and winemakers. “We’d like to congratulate Murray and Maggie Fonteyne of  Cawston’s Scout Vineyards for their terrific work in growing these grapes for us. This was their first crop of Syrah so we are very excited about syrah and its potential here in the Similkameen. These types of accolades bode well for future vintages!”

This is Orofino’s second win at the Gold Medal Plates as their 2009 Riesling won top wine of the night in the Saskatchewan regional competition held last October.

Orofino was invited to participate in the VIP reception before  the big Gala Dinner as the 8 wineries of the Similkameen Wineries Association all poured  wines for over 300 people showcasing all that this unique Appellation can do.

Chef Grant de Montreuil has lived and worked in the Okanagan Valley almost his entire life.  Growing up on a small farm on the Benvoulin flats and starting his culinary career in his family kitchen preserving fruits and vegetables, he moved through various restaurants picking up skills from European chefs in BC and Alberta eventually moving to Vancouver for his apprenticeship at the English Bay Café. In 1990 he moved back to Kelowna and was Chef at the newly constructed Hotel Eldorado for five years, then opened his own restaurant ‘de Montreuil’ and over the next 8 years launched Old Vines Patio at Quail’s Gate Winery, The Teahouse at Kelowna Land and Orchard and de Montreuil Big White and the de Montreuil at the White Crystal Inn.

In 2003 looking for a change of pace and new challenges, he closed all operations in Kelowna and moved to Naramata Heritage Inn followed by Sunset Organic Bistro at Summerhill Winery and Hannah’s Restaurant in downtown Kelowna.

Always interested in food, in 2009 he again shifted his food focus and started a small manufacturing company specializing in thin crust pizza shell production for retail and foodservice uses.

Now back in his chefs whites at Bonfire Grill at the Cove, Grant’s culinary style leans more toward rustic than pretentious.  His style is a perfect match for the casual Okanagan lifestyle and the family friendly focus of West Kelowna.

“We are very proud and excited to have Grant de Montreuil joining us to lead our culinary team at the Cove Lakeside Resort and the Bonfire Grill at the Cove. We welcome this award-winning Chef back into the restaurant scene and we are confident local residents and visiting guests will appreciate his diverse talents and flair for local, fresh and creative Okanagan cuisine” states Mike Dempster, General Manager.

New menus have just been launched including a Sunday Dinner featuring a 10-Hour Roast Beef or Traditional Roast Chicken Dinner served ‘centre-table’ family style with seasonal vegetables for $15.95 per person or $10.95 for children and a Rise ‘n Shine Breakfast special at an amazing $2.99 with scrambled eggs, hash brown, bacon, fruit cocktail & toast.

Bonfire Grill at the Cove is open 7 days a week for breakfast, lunch and dinner and is located in The Cove Lakeside Resort at 4205 Gellatly Road in West Kelowna.

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For further information contact Brett Adamson. Bonfire Grill at the Cove at 250-707-1810.

Wine has been an important element of human culture for centuries. It is a beverage that can accompany a meal, or that can be used to create and transform the most humble culinary creation. Wine acts as a flavour agent and can be used in a variety of culinary applications. The acidity of wine helps balance flavours and as such is often used in stocks and in braising. You will also often find recipes that call for wine as a flavouring agent in wine jellies, soups and reductions.

Tips for cooking with wine

• Try replacing the water or stock in your favourite recipe with one of your favourite wines.
• Mix a little bit of wine with some oil to baste meat or poultry.
• Warm wine slightly before adding to red meat dishes, as cold wine tends to toughen meat, whereas warm wine serves as a tenderizer.
• Add a couple of tablespoons of red wine to pan drippings to create a rich brown gravy for red meat.
• When serving wine with dinner, use either the same wine that you used in cooking, or match with a wine in the same family, in order to balance your meal.
• Always remember — if you won’t drink it, don’t put it in your cooking!

Recommended culinary wine pairings

Red meat & red meat dishes – Young, full bodied red wines
Red sauces – Young, full bodied robust red wine
Beef stock based soups, stews & casseroles – Earthy red, full bodied wine
Fish, shellfish, seafood – Dry white wine
Poultry or pork – Dry white wine
Light or white cream sauces – Dry white wine
Seafood soups & stews – Crisp, dry white wine
Vegetable soups & consommes – Sherry, or any similar dry fortified wine
Sweet desserts – Sweet white wine or sweet fortified wine

Next 007 missile was Kelowna’s Urban Distilleries Spirit Bear Ultra Premium Vodka with Black Swedish Caviar and Salmon Roe Caviar served on a delectable blini. Jordan Urban expanded our knowledge of Urban Distilleries granting samples of the Spirit Bear Gin and Espresso Infused Vodka as well as the Urban Single Malt Whisky, Amber Rum and White Rum. A snapshot of a regular Globe evening was provided in a trivia contest with a Bond slant for this instance including a prize of 30 grams of Northern Divine White Sturgeon Caviar from Sechelt, B.C. (I’m ecstatic to report I won it, fair and square, and was impressed with the Globe ensuring that it would be chilled properly in an ice-pack.) The extravagant prize was courtesy of Northern Divine’s General Manager Justin Henry who contacted the Globe after other caviar had been purchased for the inaugural occasion. Who knows maybe the eco-friendly Canadian caviar will star next year because I do believe From Russia will return given its success!

After the generous portions, we settled into the comfortable room at the Delta Sun Peaks, enjoyed a cheese plate sourced locally and snuggled down for a goodnight’s sleep in anticipation of Wednesday’s outdoor activities. Dawn dealt a chilly day with a temperature around -23 C and about -34 C windchill so skiing was punctuated by many breaks including lunch at Mantles where a Mitchell Mountain Burger flaunting beef from a local ranch fuelled the fires for further outings. In this rare weather, some outdoor activities were cancelled such as the sleigh ride out of concern for the horses. Regardless of the icicles forming outdoors, the warmth of Melanie Simmons, media relations specialist, and all the staff at Sun Peaks plus the array of spectacular indoor options made it all seem cosy.

Tod Mountain Coffee House and Creperie hosted Doi Chaang Coffee providing a rare opportunity to taste a $30 to $40 cup of Wild Civet (Kopi Luwak) Coffee. It is made from coffee cherries that have been spat or passed through the digestive system of a wild civet, a small nocturnal animal that forages the Doi Chang Village, high in the hilltops of Northern Thailand. Fermenting in the civet’s stomach gives the coffee intriguing tones of earthy, floral citrus and a chocolate molasses finish. We also tasted a single-origin roast and learned more about this unique Thai-Canadian cooperative in which the coffee is grown in Thailand as part of a self-help movement benefiting the Doi Chang farmers and roasted in Canada. In this arrangement, growers are paid more than The Fair Trade Organization recommended price and retain 100 per cent of their green bean sales proceeds. Plus, the Thailand farmers have a 50 per cent interest in the Vancouver-based Doi Chaang Coffee Company. All Doi Chaang Coffee is 100% Arabica, Certified Organic, Fair Trade, Kosher and Halal. Sandwiches and dainty squares, compliments of Ryan Schmalz, owner of Tod Mountain Coffee and Mountain High Pizza (one of Sun Peaks Village first restaurants) were tasty clues of the longevity and popularity of the establishments.

Events sold out such as the new M Room Fondue, where Chef Steve Buzak navigated nuances of fondue with Okanagan wines, the Wine Masters Dinner – an epic journey of gourmet food and wine flights, and the Sun Peaks Progressive Tasting.

To encapsulate the essence of the festival, Taste of Sun Peaks, is a signature culinary/wine phenomenon. Within an ambiance of live music by John Kelly, insight was gained in short order on fine Okanagan wines, talented Sun Peaks chefs and some of Canada’s best cheeses presented by the Dairy Farmers of Canada. Featured wineries were Cassini Cellars, Ex Nihilo, Gehringer Brothers, House of Rose, Nk’ Mip Winery, Rustic Roots, Saint Hubertus Estate Wines, Stag’s Hollow, Summerhill and Tinhorn. Small plates developed by chefs from the Black Garlic Bistro, The Globe, Mantles Restaurant, Masa’s and Upper Level strutted exquisite fare such as tuna tartar on wonton crisps, crab balls, mini Yorkshire, sundried tomato with parmesan froth, shrimp, eggplant tapenade on crostini, sundried pepper on cucumber, marinated mushrooms, smoked salmon and sushi. Rocky Mountain Chocolate Factory set out a temptation extravanganza, for example, ripple chips and strawberries dipped in chocolate, and chili infused chocolates. In its own category from The Globe was what could best be described as S’mores as a drink – a lovely concoction of hot chocolate and Jack Daniels with a homemade marshmallow served in a tasting glass rimmed with honey-graham crumbs. Need more be said?

Sun Peaks’ many options are worth exploring in any season. Plan now for the 15^th Winter Okanagan Wine Festival, January 16 – 20, 2013!

www.sunpeaksresort.com

www.thewinefestivals.com

www.globetapas.com

www.northerndivine.com

http://doichaangcoffee.com

recipe and pairing for the Summerhill Cipes Brut

Duck Liver Parfait
Ingredients:
12 ounces duck livers, rinsed and connective tissue removed
1 cup milk
2 cups heavy cream
1 whole star anise
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Preparation:
Soak duck livers in the milk for at least two hours at room temperature. If you are using frozen, milk-soaked livers, simply allow them to come to room temperature. After soaking, drain and rinse under cool water.

Bring the heavy cream, anise, and salt to a boil in a small saucepan. Reduce to simmering, and cook for 3 minutes. Remove the anise.

Place duck livers in a food processor bowl fitted with the metal blade. Add about 1/2 cup of the hot cream and process until combined. With the motor running, slowly add the rest of the cream in a steady stream. Process until smooth, pausing to scrape down sides with a spatula as needed. Add pepper and pulse until combined.

Scrape duck liver pate into a bowl or several small crocks and cool to room temperature. Cover with plastic wrap touching the top of the pate and chill for at least 24 hours before serving. Store in the refrigerator up to two weeks.

Quince mostarda

•1 2/3 pounds (750 g) honey

•1 2/3 pounds (750 g) quinces

•2 1/4 pounds (1 k) sugar

•1 cup (250 ml) white wine

•3 tablespoons powdered mustard seed (depending upon how strong your mustard is,
•you may want to reduce this some)

•The zest of a lemon and that of an orange, both organically grown

•1/2 cup candied fruit (what you prefer, the greater the variety the more refined the mustard will be)
Preparation:
Steep the powdered mustard seed in the white wine for 24 hours. Peel the quinces, grate them, and make a syrup with them by heating them gently with the sugar and the citrus zest. Let the syrup cool, and stir in the mustard laced wine together with the candied fruit. Transfer the mostarda to sterile jars and keep them in a cool dry place.

Parsnip and apples make a great combination.

3 Granny Smith apples

3 parsnips

1 tbsp. butter

1 tbsp. olive oil

1 cup chopped onion

4 to 6 cups chicken stock

Peel and core the apples and peel the parsnips. Cut into 1-inch chunks. In a saucepan, heat olive oil and butter over medium high heat and sauté the onion. Add apples and parsnips and sauté until soft. Add chicken stock and bring to a boil, then reduce heat and simmer until soft. Puree with hand blender and season.

The same can be done with butternut squash. Peel and cut squash into 1-inch chunks. Sauté onion in butter and olive oil and add squash. Add chicken stock and simmer until soft. Puree with a hand blender and season.

To do the two-toned look, both soups should be similar textures. Pour each soup in a measuring cup and pour together at the same time into a warm soup bowl.

Garnish with roasted corn salsa.

Grill a corn cob on the barbecue, turning until golden brown. Alternatively, sauté kernels in olive oil over high heat until golden brown. Remove to cool and cut kernels into a bowl. Mix with green onions, cilantro and season.

with sour cherry and mint jus

 Submitted by Hester Creek’s Terrafina Restaurant

Anchovy Basil Crust

1/2 cup fresh basil

6 anchovy fillets

4 tbsp. olive oil

2 garlic cloves

1 cup Panko crumbs

Blend all ingredients together, except the Panko crumbs.

Season lamb with salt and pepper. Heat a frying pan on medium high heat and place four tbsp. of oil in the hot pan. Sear lamb on medium high heat until browned on both sides.

Take lamb out of pan and with a spoon spread the anchovy and basil crust onto the lamb. On a plate spread out the Panko crumbs; roll the lamb in the crumbs.  Place the lamb into oven preheated to 450 F. Roast for 20 to 25 minutes.

To the frying pan add:

2 mint sprigs

1/2 cup sour cherries with juice

1/2 cup with juices from cherries

2 cups beef demi glace

red wine

Bring to a simmer on the stove and reduce by two-thirds.

Remove lamb from the oven and let it rest for four to five minutes before you cut it. Strain sauce, then slice lamb between each bone and arrange as you wish on a platter. Pour demi glace around the lamb.

Suggested Wine Pairing:  Hester Creek 2008 Reserve Cabernet Franc

Submitted by 8th Generation Winery

Ingredients

1 (3 1/2 to 4-pound) bottom round (beef or game)

Marinade:

1 bottle red wine (Merlot)

1 medium onion, chopped

1 large carrot, chopped

1/4 small celery root, chopped

1 small parsley root, chopped

10 juniper berries

2 whole cloves

2 bay leaves

1 tsp. whole black pepper

1 tsp. salt

Place the meat in a bowl (with lid). Mix all ingredients and pour the marinade over the meat.  Place into the refrigerator for at least three days. If the meat is not completely submerged in the liquid, turn it over once a day.

After three days of marinating, preheat the oven to 200 C (325 F).

1 tbsp. vegetable oil

Remove meat, reserving marinade; pat roast dry with paper towel. In a large kettle or Dutch oven, brown/sear roast on all sides in vegetable oil over high heat. Pour the marinade (only pull the bay leaves out) and bring to a boil. Cover and simmer for three-four hours in the stove.

Put the meat out and let it rest before slicing.

Gravy: Use an immersion blender for your Dutch oven and blend everything; this should make a nice gravy. If it’s not thick enough, reduce it while bring it to a rolling boil until thickened to your taste. Slice roast and serve with gravy.

We serve this in our household with spaetzle, red cabbage and spinach salad. But it also goes well with schupfnudeln, dumplings, mashed potatoes or Brussel sprouts.

Suggested Wine Pairing: Merlot or Syrah

Submitted by:
Mt Boucherie Family Estate Winery

Ingredients:

Grilled striped bass
Green olives
Heirloom tomatoes
Spinach and artichoke hearts
Lemon
Italian parsley vinaigrette

Parsley Vinaigrette

2 cups extra virgin olive oil
1/3 cup lemon juice
1 cup chopped flat leaf parsley
1 tbsp. sea salt
1 tbsp. cracked black pepper

Whisk all the ingredients together in a bowl, check seasoning.

Ingredients

Striped bass, red snapper, branzino, 6 oz. per person, or 1 fillet
Green olives – three per person
Heirloom cherry tomatoes, three per person
Small handful of baby spinach leaves
Artichoke hearts

Method:

Start with a hot pan; add 1 tbsp. olive oil. Carefully lay the fish into the pan, away from yourself to avoid splatter. Let the pan do the work and do not fuss with it. After two minutes, over medium high heat, flip the fish over and remove from the heat. Let the fish finish cooking gently in the pan with the residual heat. Do not overcook.

In a separate pan, saute the tomatoes, spinach, artichoke hearts and olives in 1 tbsp. olive oil until warm and just wilted.

Lay the vegetable mixture onto a platter family-style, and place the fish on top.

Spoon the vinaigrette over the fish and enjoy. Serve with simply steamed rice or quinoa on the side.

Suggested Wine Pairing: Mount Boucherie Family Estate Pinot Noir 2010

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By Chytra Brown

On December 3^rd, 2011, I joined a tour of four outstanding Similkameen wineries during the Similkameen Christmas Light up! The tour was hosted by Dino of Grape Escapes Wine Tours. In the spirit of Christmas, participating Simikameen wineries dawned Christmas lights, laid out homemade goodies, and opened the winery tasting bars, in a time of year when the wineries are busy cellaring and preparing for the busy season ahead.

It was delightful to partake in the festivities and enjoy a leisurely tour of the Similkameen wineries. All very notable and memorable in their own ways. Touring guests were treated to slow and intimate pouring’s at the tasting bars. All the winery tasting rooms were being manned by the owners directly, a rare treat for our group. An especially notable tasting at Rustic Roots where we started the tour. Our group was treated to nearly each wine that Rustic Roots produces. The group favorite was the Famuese Frizzante.

Tasting Bar @ Rustic Roots Winery

The Rustic Roots winery visit was then followed up with a visit to Forbidden Fruits Winery. With fruit names including Pearsuasion, Crushed Innocence and Plumiscuous, a fortified plum wine-what’s not to love. The FF wines are fabulous and the owners Kim & Steve are hospitable, warm and passionate about their wines. They are also producing grape veritals, a lovely crisp SauVidal blend, Sauvignon Blanc and a Cabernet Sauvignon. To quote the words of John Schreiner, the Sauvignon Blanc is “A real tour de force.” While the SauVidal is made exclusively from organie grapes. All the grape varietal series at FF are in the Earth Series program, which promotes and aide’s sustainability in grape growing and wine making. The Earth Series is in a program operated by the David Suzuki Foundation. For more information on  the “Sustainability within a Generation Initiatives” visit http://www.davidsuzuki.org/publications/reports/2004/sustainability-within-a-generation/

The last two participating wineries were Eau Vivre, which means water of life or living water and Robin Ridge winery. With so much great wine and baked Christmas cookies it was difficult to pull the folks in our group away in order to make all four winery visits.

Eau Vivre is a wonderful quaint wine shop and owners Dale and Geraldine are warm and inviting. Their adorable springer spaniel, Girlie greats visitors the moment you step out of your car in the graveled parking area. The wines are fresh, clean and light and the Pinot Noir is a lighter style that suits a holiday dinner perfectly.

And alas, Robin Ridge Winery, a treasure in the Similkameen. Owners Tim and Carolyn love what they do and it is obvious in the wines. Although, our tour could not make the visit this day due to time constraints, I highly recommend it when travelling down south.

Of particular mention is the Gamay, which I appreciate and highly recommend as one of the ‘nicest’ Gamay’s in the region. Our wine writer and resident of the Similkameen, Rhys Pender MW, included the Robin Ridge Gamay in his “Top 10 Picks of the New Spring VQA Releases” in the Spring 2011 issue of Savour Magazine. You can read his tasting notes here http://ca.zinio.com/browse/issues/index.jsp?skuId=416176819

BC boasts many beautiful regions; of them the Similkameen is recognized as the organic capital of Canada.

With over 600 acres of vineyards and a large number of fruit orchards, this region is developing a reputation for their award winning wines and some of Canada’s best fruit wines as well. It is a hidden gem, worth exploring!