A collection of more than 70 signature recipes from the Okanagan
Valley's best chefs, restaurants, cafés, bakeries and wineries.
The Okanagan, Similkameen and Thompson Valleys in British Columbia are
known to produce some of the most outstanding wines in the world. But
the region is also emerging as an exciting culinary scene. Inspired by
the Interior's organic farming and sustainable agriculture, the region's
chefs are quietly bringing world-class techniques to the table, taking
the golden beets, tomatillos, wild mushrooms, haskap berries and
everything that grows so abundantly in every micro-season and
transforming it into the kind of meals that would tickle a food critic's
palate.
Okanagan Eats is a deep dive into this dynamic food region where
locality is the name of the game. From a summer heirloom gazpacho to
wine-braised short ribs, an orchard salad to a decadent brownie trifle,
there is something delicious to suit every taste. While the recipes are
chef-driven, they are intended for home cooks and designed to be
uncomplicated and fuss-free.
Each recipe includes a suggested drink pairing, reflecting the spirit of
collaboration championed by the community. Baked Brie with
Haskap-Jalapeño Jam pairs beautifully with Fitzpatrick Family Vineyard's
Fitz Crémant sparkling wine. Duck and Waffles for Sunday brunch is made
more decadent accompanied by Hillside Winery's Syrah. And for the Big
Ole Yorkie Bowl, Crannog Ales's Back Hand of God Stout is the only way
to go.
Okanagan Eats aims to bring the culinary traditions of this
flourishing scene to greater prominence--where food is fresh and
delicious, and wine is bountiful.
