Category Archives: Good Life Samplings

Chef Victor Bongo Moves East to The Okanagan

Chef Victor Bongo Launches New Menu at The Naramata Inn and Releases Enchanté by Bongo Wines

A few months back we joined Chef Victor Bongo in Vancouver to sample items for his new menu (details here), and now that he’s fully installed in Naramata he kindly asked us to join him for a Bongo-style weekend. Bongo likes to celebrate and does everything with flare, so it was no surprise the weekend was rather special.

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Tess and I drove up and checked into the Apple d’Or Bed and Breakfast (more on that soon), a spectacular boutique accommodation on the Naramata Inn that we highly recommend. I unfortunately had food poisoning from something I ate in Vancouver, so I spent the first night in bed feeling like I might die. Tess went off to have a meal at Hillside Winery Bistro and she raved about it , fortunately much later on as I was not in the mood to hear of any food when she came home! Don’t feel like she abandoned me, the last thing I would have wanted was company at this point. THE WORST! And she did what she could for me.

Serendipity Wine

Fortunately I bounced back the next morning and was able to enjoy the superb breakfast provided and even had coffee; yes, I’m a trooper. AND then it was off for some wine tasting at the launch of Victor Bongo’s wines at Serendipity Winery.

Serendipity Winery

Tess and I went through the wines at Serendipity first, we’d enjoyed the Pinot Gris last year at our YVR Hobby Chefs dinner we hosted and this vintage is also very good.

Serendipity Winery

Codfathers

Venturing upstairs Bongo had arranged for Codfather’s to shuck oysters, while he sabered a couple bottles of Serendipity Bubble to kick off the event, and then into the wine cellar we went for a long table luncheon. img 1489

chef victor bongo

Okanagan Goat Cheese & Fig Soufflé with Enchanté Viognier 2016

chef victor bongo

Scallops & Berkshire Pork belly with celeriac puree Serendipity Rosé

chef victor bongo

Dried Wild Mushroom crusted Venison with black truffles with  Enchanté Victoire 2012

chef victor bongo

Superb luncheon and we wondered how we’d ever eat again! After a stop at Legend Distilling for a little liquor and cocktail sampling we rested up back at Apple d’Oro and prepared for what would be an even more decadent evening. We knew that Chef Victor Bongo would have many tricks up his sleeve.

chef victor bongo

Passed Appies

chef victor bongo

Caribbean Spiced Tomato Buffalo Caprese Salad Paired with Serendipity Sauvignon Blanc

chef victor bongo

Honey Truffle Chicken Stuffed with Foie Gras Paired with Serendipity Pinot Noir

chef victor bongo

Miso Black Cod Paired with Enchanté Viognier 2016

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Cache Creek Angus Beef Striploin Paired with Enchanté Victoire 2012

chef victor bongo

Duet of Dessert: Dolce de Leche Crème Brûlée & Wildflower Honey unbaked cheese cake Paired with Elephant Island Cherry Wine

Chef Victor Bongo

Amazing meal with superb wines. After a little entertainment we were exhausted and satiated and ready for sleep.

chef victor bongo

Congrats Chef Bongo and all the best of luck in the Okanagan. The Naramata Inn is certainly a destination worth seeking out for those looking for a special meal.

Les Dames d’Escoffier Summerdine Pacific Yacht Charters

Dine Out For a Cause – Les Dames d’Escoffier August 16, 2017

As a proud member of Les Dames d’Escoffier, I’m always eager for each year’s Les Dames Summerdine, a concurrent dinner party held all over the province raising funds for our scholarship and outreach programs.

This year the fundraiser is on August 16th and you’ll find fabulous food and  wines at more than 30 different restaurants, wineries, cooking schools and culinary venues across BC. Most are dinners, with one exception – a very special luncheon at Sea Cider Farm and Ciderhouse on Vancouver Island. I’ll post more about all of this separately.

summerdine

Last year I bought tickets for Pacific Yacht Charters and I couldn’t say enough good things about that night, and we booked it again for another superbly executed event catered by their crew for our recent Les Dames d’Escoffier Induction Dinner (where we celebrate our new members). All of the Summerdine events are of course worthy, but I’ll share a few pictures from this one last year, just to give you a taste of what could be yours for just $79.00. Many dinners are sold out already, but Pacific Yacht Charters has been so generous that they’ve given us 20 seats, so there are still a few available.

We were welcomed aboard with a Selection of these beautiful passed canapes.

Ungava Gin Signature Cocktail

Their bartenders are exceptional and each time we’ve had a special signature cocktail for the evening. This one featured Ungava Gin. 

Peacock and Martin

Wines were generously supplied by Peacock and Martin’s agency, along with Hester Creek, Noble Ridge and Lake Breeze.

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The first dish was a beautiful salmon.

Pacific Yacht Charters

We were spoiled with fresh Scallops.

Pacific Yacht Charters

Pork was featured for the main.

Les Dames d'Escoffier Summerdine

Many thanks to Pacific Yacht Charters for their generous donation of a table for twenty and to Marcus Von Albrecht of XFour Vodka for the chocolate liqueur. What a night! Can’t wait to do it again this year.

Tickets going fast! Many dinners are sold out, but since this once has twenty there is still room (as of July 1) for you and your friends.

PURCHASE $79 ONLY

Dinner With Chef Jonathan Chang And Open Apron

Open Apron Brings Chefs To Your Home For Exceptional Meals

We were lucky enough to win a dinner for Valentine’s Day this year with Open Apron. Open Apron is a catering service where you can search out chefs and meals and have them come to your home and cook you a meal. Our Chef was Jonathan Chang and his menu was absolutely fabulous, all the items thoughtfully chosen and delicious.

Open Apron

First up a trio of oysters.

Open Apron

Our kitchen is open and as we’re pretty friendly folk, we chatted with him as he prepared the meal, observed the process and learned a trick or two. Next up perfectly seared scallops with a cream, caper and caviar sauce.

Open Apron

Open Apron

Steak and lobster for the main course. Perfectly cooked and another generous portion.

Open Apron

Dessert was precious and beautifully plated. The chocolates were a divine, and much of this was packed away for later as we were already so full.

It was a unique experience to have a chef cook in our home and Chef Chang was super professional, approachable and planned an excellent menu for such a special day. It’s surprisingly reasonable price wise, $150 for this meal for two, and you can purchase your own preferred beverages, without mark up.

Open Apron

We’re looking over the other chefs and menus, but with this particular meal being such a delight, thinking that we may just go for a second serving!

Cha Le Tea Merchant: Fine Chinese Teas Steeped in Tradition

Yaletown Cafe + Shop introduces premium line of high quality, single origin teas from China

In February we check out the then new Cha Le Tea Merchant Cafe + Shop and sampled some very high quality teas and tasty prawn, tuna and ricotta toast. Cha Le (pronounced chah•luh), which translates to “Happy Tea,” features upwards of 20 high-quality, handpicked teas for retail sale in large tins and small boxes,  as well as a full-service tea cafe serving a rotating list of proprietary teas, blends, tea lattes, herbal infusions and a small bites menu.

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They’ve even partnered with Beta5 Chocolate to make beautiful tea-infused chocolates.

CHA LE TEA MERCHANT
Imported directly from independent tea farms throughout China’s tea-growing provinces, Cha Le Tea Merchant’s husband-and-wife owners, Charlie Zhang and Sue Wang, have selected two dozen of the finest black, white, green, oolong and pu’er teas representative of the best of a given region. Examples include:

• Edge of the City A rare, smokey black tea grown from ancient trees by the owners’ family friend high in the mountains over Sue’s native city of Chongqing.

• Moonlight Beauty 2009 This mellow, aged white tea from Simao in Yunnan Province that gets its name from its unique leaves, which are white and downy on one side, smooth and black on the other.

• Maofeng This internationally recognized green tea is cultivated on Anhui Province’s Huangshan Mountain, a UNESCO World Heritage site. Cha Le’s Maofeng is especially handpicked to deliver a sweet tea with no bitterness.

• Cinnamon Rock Tea Grown semi-wild in rock cracks high on a mountain in the Fujian Province, this woody oolong tea expresses a cinnamon-like flavour. Tea from the other side of the same mountain, Narcissus Rock Tea, has a floral flavour profile reminiscent of narcissus blossoms.

• Aged Shou Pu’er Coin 2007 Processed in 2007, this aged pu’er, (named after Pu’er City in Yunnan Province this fermentation technique was invented), uses top-grade golden buds pressed into mini cakes. The earthy flavour and aroma mellow and become silkier over time, much like wine.

 

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CHA LE CAFE
While Cha Le teas are steeped in tradition, the Yaletown Cafe is not your typical Chinese teahouse. Gone are the antique teapots, replaced by a state-of-the-art, computer-controlled glass vacuum brewing system that customizes temperature and brewing times for each individual tea to ensure optimal results. Most teas can be prepared and steeped to perfection within 90 seconds, less than the time it takes to make an espresso latte.
Designed by Leckie Studio Architecture + Design Inc., the café space is maximized with full walls of custom millwork shelving and a central tea bar where customers can watch the show of their teas being brewed into ceramic mugs thrown by Vancouver Island-based ceramics artist Rachel Saunders or in eco-friendly to-go cups. A tranquil and comfortable seating nook with eight seats is also available for a more tranquil experience.

cha le tea boxes photo credit john sherlock

Cha Le is open seven days a week, 8am to 6pm Monday to Friday; 10am to 6pm Saturday and Sunday.

1207 Hamilton Street, Yaletown
Vancouver, BC V6B 6k3
604-339-9989

SOCIAL MEDIA
Instagram: @chaleteamerchant
Twitter: @ChaLeTea
Facebook: /ChaLeTea
Website: www.chaletea.com

TWG Valentine’s Day Menu and Treats

TWG Valentine’s Day – Take Time For Tea

Got plans for Valentine’s Day yet? On Friday we checked out Chef Cliff Hohl’s latest menu at TWG Tea and left very impressed with just how gorgeous and delicious the TWG Valentine’s Day menu was. I love doing afternoon tea here (TWG was previously the Urban Tea Merchant) as it gives me the chance to chat with a friend over a selection of fine tea, and what is always delightful treats; this meal was the perfect excuse to cozy up and catch up on a rainy afternoon.

TWG Tea

The menu begins with a Bain de Roses Tea-infused sparkling wine cocktail and followed by the Mon Amour Tea, a black tea blended with yellow blossoms and sweet notes of quince, known as the sacred fruit of the Goddess of Love. How perfectly romantic! You could also go for an iced tea made with a blossom-infused green tea if you would like something cold, and we tried both as well as a sorbet-infused tea.

TWG Tea

The main course is a plate almost too pretty to consume, a perfectly-seared pan-seared scallops complemented by a dashi broth infused with a white tea and served wtih steamed garden vegetables and garlic Korean brown rice; so very precious!

TWG Tea

Dessert is just as stunning, a Bain de Roses Tea infused mousse and raspberry confit, served with scoop of Vanilla Bourbon Tea infused ice cream and fresh berries. As I am on a diet of sorts, preparing to fit into my wedding dress, I just had a bite, and that was very difficult.

One thing I managed to confuse was pouring the remainder of the broth into my tea, which made for an interesting cup of tea broth, I don’t recommend this, but do highly recommend the meal!

On until February 14 for $65 per person. TWG

Open Daily 10:00am to 8:00pm

 

 

 

Temper Chocolate & Pastry Delights For Valentine’s Day 

Temper Chocolate Hearts For Your Sweatheart

We’ve suggested a few gifts that weren’t edible in our last post, but know you’d really never think of celebrating Valentine’s Day without chocolate. We headed to West Vancouver for dine out last month and had an excellent meal at Feast. As we wandered up the street we peered into Temper Chocolate and although it was closed, spotted some divine chocolates and were reminded of what a great little lunch and sweets spot Temper is. Be sure not to miss the cookies and chocolate milk!

Temper Chocolate

Temper’s owner, Chef Hodge, hails from West Vancouver and after university he attended pastry school at Le Cordon Blue school in California. He uses only the highest quality of ingredients, to craft rich chocolates, flaky pastries and melt-in-your-mouth desserts, and Temper also offers  a selection of gourmet sandwiches, quiches, and roasted Stumptown coffee.

Temper Chocolate

Chef Hodge works personally with his team to create the most detailed, intricate designs. Creating edible art from stunning airbrush work to hand drawn details all made in house with decadent chocolate ganache. 

Temper Chocolate

For Valentine’s Day the chocolate hearts he has created are divine and it’s worth the trip to West Vancouver to shop for these delights. Stay for lunch, and those cookies and chocolate milk and you won’t be disappointed.

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We partnered with Temper to bring you this post, but, as always would never post without testing and enjoying.

Dine Out Vancouver Continues til February 5th

Dine Out Vancouver Offers 3-course Menu Deals

Dine Out Vancouver has one week left and while we wish we had more evenings free for dining out, we did get to a few and have a couple photos and recommendations to share.

Chicha

Chicha

Chalaco Ceviche- albacore tuna, sockeye salmon, pacific ling cod, scallops, prawns, green tigre de leche marinade, fresh oranges and rocoto chili dusted calamariChicha

Yuca Bola- cassava root croquettes filled with asiago cheese, cream cheese, jalapeno, and scallions with huancainianaChicha

Lomo Saltado Medium rare flank steak, peppers, tomatoes, onions, kennebec fries, rich veal demi stir fryChicha

Costillas de Cerdo Orange and panca chili glazed baby back ribs with double smoked bacon, red nugget, and green bean potato saladChicha

Mejillones Claientes mussels and chorizo steamed in rocoto chili, white wine, and tomato broth, with sweet peppers and huacatay butter and quinoa and honey bread crustiniChicha

Dark beer and cilantro slow braised pork cheeks with butternut squash and kale barley risottoChicha

Chicha

Peruvian Caramel Shortbread cookies ~gooseberry and orange curd

Juniper

Juniper

Grilled beets, california burrata, toasted hazelnuts (V)(GF)Juniper

Elk tartar, blueberries, juniper, crispy roots, burnt hay aioli (GF)Juniper

Albacore tuna, nori emulsion, charred broccolini, wheatberry porridgeJuniper

Bison short rib, smoked potato, creamed brussels, onion, bone marrow jus (GF)

DocksideDockside

Dockside Crab & Shrimp Cakes Charred Lemon Aioli, Mango SalsaDockside

Duck Prosciutto Tart House Made Duck Prosciutto, Onion Jam, Arugula & Balsamic ReductionDockside

Winter Green Salad Manchego Polenta Croutons, French Beans & Herb VinaigretteDockside

Linguini Vongole Manila Clams, White Wine Cream Sauce, Reggiano CheeseDockside

Roasted Zucchini Eggplant Puree, Cucumber and Fennel Salad & Toasted Pine NutsDockside

Beef Wellington Truffle Mash Potatoes, Market Vegetables & Red Wine JusDockside

Chocolate and Apricot Mousse Layer Cake Apricot Puree & Fresh Berries

Edible Canada

Edible Canada
Pacific Cod and Pemberton Potato Pakoras jalapeño apple chutney, fresh mint and picklesEdible Canada
Crispy West Coast Humbolt Squid chermoula vinaigrette, white bean hummus, dried olives

Edible Canada
Haida Gwaii Rockfish & Mussel Stew Moroccan tomato broth, heirloom carrots, chickpeas, cilantro

Edible Canada
Char Grilled Alberta Hanger Steak chimichurri, panisse, garlic purée, grilled tomatoEdible Canada
Quebec Rabbit Orecchiette mushrooms, confit onions, shaved brussels sprouts, parmesan

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Pumpkin Sticky Toffee Pudding maple bourbon custard, candied walnuts

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Chocolate Pot du Crème cassis, crystallized ginger

All Edible Canada image courtesy of Dianne Chow of Fabulously Frugal

Kaya Malaysian Bistro

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Tofu Goreng lightly-fried tofu, bean sprouts, cucumber, S.E. Asian dressing
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Winter Squash & Apple Curry Bisque South East Asian soup infused with Malaysia herbs & spices
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Roasted side ribs on jasmine rice cauliflower, Kaya-style green curry
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Singapore Crispy Chicken with Roti Canai Prawn Crackers, coldslaw, sweet chili sauce
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Pandan cheese panna cotta and Berry & plum sugar Crepe

Feast in West Vancouver

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Grilled Squid / Panzanellaimg 20170127 181138836

Albacore Tuna Tataki and Pickled Mushroomsimg 20170127 184626281

Feast Fried Chicken with Confit Garlic Mashed Potatoes and Real Gravy
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Pan Roasted Ling Cod with Hand-cut Farfalle and Smoked Gem Tomato Relishimg 20170127 194613835

Espresso Chocolate Pot de Crème, Peanut Powder and Feuilletineimg 20170127 194628703

Coconut Panna Cotta with Grilled Pineapple Compote

For more check Dine Out Vancouver online.

 

Bocuse d’Or Fundraiser – Wishing Chef James Olberg Well On His Journey

BC Chefs Band Together For Canadian Chef in Bocuse d’Or Fundraiser

Created in 1987 by Mater Chef Paul Bocuse, the Bocuse d’Or culinary competition is now in it’s 30 year. Twenty-four of the most promising chefs in the world go through two days of intense competition and give their very best to secure a top spot. Intense is the key word here – this is MAXIMUM chefness at work (and yes, I do know that’s not a word).

This year’s Canadian candidate is Chef James Olberg who heads to France very shortly to compete in the  Bocuse d’Or. However Chef Olberg has more than just culinary prep to do, as unlike many other countries, that have immense budgets for their chefs to train for the prestigious Bocuse d’Or contest, Canada does not. Our chefs have to work full time, raise families, try to stay healthy and have some personal time AND train for the Bocuse d’Or AND worry about the financing of it all. Needless to say, something has to give.

Bocuse d'Or Fundraiser

This past December I was super impressed, once again, with our local chef community as they banded together to help one of their own. Chef Keith Pears spearheaded the venture at his hotel, the Delta by Marriott in Burnaby. Guests could choose the chef they would sit with and there were some pretty big hitters here! Truffles were shaved, caviar spooned out liberally and there was an amazing sense of community. I hugged many old friends and met new ones.

Bocuse d'Or Fundraiser

Bocuse d'Or Fundraiser

Bocuse d'Or Fundraiser

Marcus Von Albrecht’s generously donated XFour Vodka for the initial Cocktail and a selection of skillfully prepared canapes were served. Then we headed to our chefs tables for the dinner.  I had the good fortune to sit with Chef Sylvain Currier.

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Bocuse d'Or Fundraiser

Autumn Harvest Vegetable Salad – burgundy truffle puree, candied hazelnuts, preserved lemon

Bocuse d'Or Fundraiser

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Pine mushroom custard white alba truffle, caviar, cauliflower topped with hand shaved trufflesBocuse d'Or Fundraiser

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Braised veal cheeks with Perigold truffle, fois gras croquette, parsnip puree, crispy celeriac, parsley puree

Bocuse d'Or FundraiserAmaretto Panna Cotta – BC apple sorbet, candied ginger, carrot puree, crisp meringue, almonds

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Macarons by Panifrance

Bocuse d'Or Fundraiser

We wish Chef Olberg the very best on his journey and thank all that contributed to this amazing night. May the force be with him!

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CCFCC Bocuse d’Or Canada team includes Navjeet Singh as the Official Commis to Chef James Olberg at the 2017 Bocuse d’Or in Lyon.

Potters Christmas Shop and A Spot of Tea at Honeybee

An Adventure to Surrey for Holiday Shopping and Afternoon Tea

Celebrations of any sort were big at my house, and Christmas was no exception. Our house was fully decorated with a good measure of garlands, ribbon and the occasional poinsetta, and each year my sister and I would get an ornament on the night before Christmas, adding yet another decoration to the tree.  My mother has an eye for creating a festive space, and my parents home is always a welcoming space, at any time of year.

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In Ontario, where we lived until I was eight, we actually lived just down the street from a Christmas shop, so perhaps it just got into my veins at an early age, this Christmas spirit I have. So when I was asked to drop by a store entirely devoted to Christmas, I jumped at the chance and hence arrived at Potters Christmas Store in Surrey.

Potters Christmas Shop

My favourite decoration!

The owner, Ed Holden, met us when we arrived and gave us a bit of a guided tour, after which we were left on our own to peruse the aisles. It’s a good thing I had to keep an eye on the time as I could have spent a good deal of both my day and my holiday budget there.

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There were tree lights of every kind, from skulls to hello kitty, and ornaments for every possible obssession from bacon to golf. There were santa hats and turkey hats, and elves on the shelves, floors and celings.

Potters Christmas Shop

We found a Christmas tree with snow spewing out of the top, snow globes, nutcrackers galore, and hot chocolate in every flavour you could think of; everywhere you turn at Potters something catches your eye. I left with numberous ornaments, a barbeque brush, marinating sauces, and chocolate spreads but did manage to at least leave the silly hats for others.

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After working up quite the appetite we ventured on to The Honeybee Centre, where they’re serving up a festive holiday tea. The shop carries all sorts of things bee related and the cafe has a high tea available year round.

Honeybee Centre

For December  there’s a special Holiday High Tea which includes holiday flavours in the cupcake, macarons, and cheesecake, shortbread cookies, cranberry orange scones and, on the savoury side, a brie and roasted chicken panini, artichoke baguette, and a turkey and cranberry roll, all served with a choice of a variety of teas, or a peppermint honey mocha or egg nog latte should you with. There’s plenty on the plate for those suffering from post holiday-shopping starvation.

Potters Christmas Shop

If you’re up for a little adventure,  pack up a couple friends and plan on a good half day for a little Surrey-based adventure. Make sure there’s room in the car for your packages though, because I guarantee you won’t leave without at least a few decorations and stocking stuffers; you are bound to find something that you just can’t resist. Potters is open until Christmas Eve.

Slow Fish – Slowing Down To Enjoy Sustainable Food

Chef’s Table Society Presents Slow Fish in the Kitchens of PICA

The Slow Food movement includes food from the land and also food from the Ocean. It’s a little more difficult to see the state of the sea and what lies beneath, but it’s equally important. For the third year a group of chefs from the Chef’s Table Society and sustainable seafood suppliers band together in Vancouver to present a Slow Fish Dinner, and this September 8 chefs cooked in 8 kitchens and paired their dishes all with salmon-safe local wines to raise awareness of the seafood we should be consuming more of if we want to save our seas.

Slow Fish PICA

Slow Fish PICA

Canapés Prepared by the students of the Pacific Institute of Culinary Arts

dogwood brewing

The Pacific Institute of Culinary Arts has produced some of the best chefs in the city, and they cook along side the chefs and create the canapes for the evening. Dogwood Honey Lager was on tap for those interested in sampling some uber-local beer.

Chef Lisa Ahier Sobo

Chef Lisa Ahier SoboChef Lisa Ahier, SoBo Restaurant Tofino with her Gooseneck Barnacles, Fennel juice, Sweet Cipollini onions and Nanoose Garlic Chef Karen Barnaby

Chef Karen Barnaby

Chef Karen Barnaby, Albion Farms & Fisheries Pastrami Cured Pacific Provider Wild Salmon with fermented Brussels’ Sprouts

Chef Ned Bell

Chef Ned Bell Slow Fish

Chef Ned Bell, Ocean Wise/Vancouver Aquarium Humpback Shrimps Crudo, Late Summer Squash, Citrus and Sprouted Grains

Chef Sean Cousins Vancouver Club

Chef Sean Cousins Vancouver Club

Chef Sean Cousins, The Vancouver Club “Popcorn” Butter Poached Northern Divine Sturgeon, Caramelized Apples, Lovage Crust

Chef Meeru Dhalwala

Chef Meeru Dhalwala Slow Fish

Chef Meeru Dhalwala, Vij’s and Rangoli Spiced and Seared Ling Cod with Creamy Bengaly Curry

Chef Bruno Feldeisen

Chef Bruno Feldeisen

Chef Bruno Feldeisen, Semiahmoo Resort Geoduck, Charred Corn & Peach Salad, Avocado, Yuzu Olive Oil Emulsion

Chef Roger Ma Boulevard

Chef Roger Ma Boulevard

Chef Roger Ma, Boulevard Kitchen & Oyster Bar Grilled Pacific Octopus, Heirloom Tomatoes, Puffed Quinoa, Lovage Mayonnaise

Chef Thompson Tran

Chef Thompson Tran  Chef Thompson Tran, The Wooden Boat Confit Kissed Honey Mussels, Vietnamese Roasted Peanuts, Scallion Butter Bella Gellateria

James Coleridge, Bella Gelateria Sorbet and gelato

Culmina Wine

Culmina Wine

Culmina Family Estate Winery

Haywire Winery

Haywire Okanagan Crush Pad

Inniskillin Wineries and Jackson Triggs Estate Wines

Kalala Winery

Kalala Organic Estate Winery

Sage Hills

Sage Hills Estate Winery

Seven Stones Winery

Tinhorn Creek

Tinhorn Creek Winery