The Pig Out is sponsored in part by Gelderman Farms. Pigs produced on Gelderman farms are fed a diet of grains, vitamins and minerals. Gelderman Farms purchases quality ingredients for all the feed which is manufactured right on the farm, and does not include any medications, growth hormones or meat by-products in the feed. The grower/finisher pigs are bedded on sawdust in spacious pens with natural lighting and ventilation and have a constant supply of fresh liquid and feed. This provides the pigs with ampleroom to run, root and behave in a naturalway. To find out more about their pork products please visit their pork page. www.geldermanfarms.ca

Why not make a weekend of touring wineries in Oliver Osoyoos Wine Country. Visit uncork the sun at www.oliverosoyoos.com to find great hotel and resort rates starting from $89 per night.
About Oliver Osoyoos Winery Association;

The Oliver Osoyoos Winery Association is a collaborative organization formed to increase public and media exposure to, and recognition of, the Oliver and Osoyoos wine industry, agricultural tourism and culinarytourism and to promote mutually beneficial relationships with local organizations, tourism agencies and industry groups. The Winery Association hosts two events in the South Okanagan Valley, the Banée weekend which includes the Pig Out, and the Half Corked Marathon.

If you love Oysters, you need to be at the Okanagan’s only oyster festival: the OOOyster Festival!

The Oliver Osoyoos Oyster Festival was created to showcase sustainable oysters together with the award-winning wines of the Oliver Osoyoos Winery Association. Even oysters need a day in the sun!

Sip the new Spring releases from the participating wineries of the Oliver Osoyoos Winery Association, slurp your way through Oliver & Osoyoos best restaurants, and enjoy special Oyster events.

SATURDAY APRIL 14TH OSOYOOS VOLUNTEER FIREFIGHTER’S OYSTER FEED DINNER – SOLD OUT
Join the Osoyoos Firefighter’s for their annual Oyster Feed Dinner and Dance. Great food, great entertainment ” and great oysters, both raw and deep-fried.”
Location: International Curling Club
Doors Open at 5:30pm & Dinner at 6:30pm
Price: $50.00

WEDNESDAY APRIL 18TH Following the screening, join Executive Chef Jeff Van Geest & special Guest Chef Paul Cecconi from Local Lounge and Grille at Miradoro restaurant for an incredible four course communal table dinner showcasing spectacular sustainable seafood.
Location: Miradoro Restaurant
Time: 7:30pm
Price: TBA

FRIDAY APRIL 20TH THE OYSTER BEACH BREW PARTY

Presented by the South Okanagan Chamber of CommerceAdmission covers entertainment, beer mug, two oysters, sausage OR beer sample. Join us under the tent for a beach party featuring live entertainment with Dianne Ball, and special guest oyster farmer Rob Tryon from Effingham oysters. “It’s time to get effed”. This will be a beach party, appropriate footwear advised.
*In case of bad weather, beach party will be moved inside the Walnut Beach Resort ballroom.
Location: Walnut Beach Resort
Time: 6pm to 10pm
Entrance price: $35.00(Additional food and beverage tickets available on site)
Tickets available at Imperial Office Pro or email manager@sochamber.ca
or call (250) 498-6321 Ext. 1

SATURDAY APRIL 21ST COOKING CLASS AND PRIVATE DINNER

Enjoy a small intimate wine paired cooking class with the award winning wines of Winemaker Rob Summers and oyster inspired food creations and multi course dinner prepared by Chef Jeremy Luypen. Set in Hester Creek Estate Wineries gourmet demonstration kitchen this is an event sure to please and inspire all food and wine lovers!
Location: Hester Creek Winery
Time: 6:30pm
Price: $135.00 – Includes wine pairings, recipes, taxes and gratuities.Tickets available exclusively through Hester Creek Winery

SATURDAY APRIL 21ST  AMATEUR SHUCK & SUCK COMPETITION

Helen’s Seafood Cove and the Sage Pub host the 1st  Okanagan Amateur Shuck & Suck Competition.Come cheer on the Amateur Shuck & Suck teams as they compete to claim the title of Best Shuck N’ Sucker team in the Okanagan. Enjoy fresh shucked oysters and an evening of music and dancing.Enter your team for the Shuck & Suck competition by April 15th. Prizes to be won including Best Dressed Shuck & Suck team. $10.00 registration fee.
Location: Sage Pub
Time: 6:30pm

The best of the Okanagan’s culinary and vintage fares celebrate spring

The best of the Okanagan’s culinary and vintage fares are pairing to celebrate spring – Ricardo’s Mediterranean Kitchen is hosting a tantalizing five-course dinner in partnership with La Frenz Winery.

Chef Ricardo Scebba is creating a to-die-for meal with carefully selected wine pairings from La Frenz Winery for each course.. The sumptuous event runs in conjunction with The Spring Okanagan Wine Festival that features over 100 events throughout the valley. Called ‘one of Canada’s best small festivals,’ the event continues to grow year after year.

“If there is one thing better in the world than delicious authentic dishes, it is delicious authentic dishes with fabulous wine parings,” says Chef-owner Ricardo Scebba. “Our spring celebration marries the best of culinary arts and vintage crafts to showcase the best of our Okanagan valley.”

Chef-owner Ricardo Scebba has been honouring his Italian heritage and passion for authentic dishes since opening the doors to Ricardo’s Mediterranean Kitchen in 2001. He uses only the freshest ingredients in his home-style cooking, and features organic greens harvested directly from the family’s garden. Ricardo’s flavourful creations offer diners the best of authentic Italian fare and samplings from the Mediterranean basin.

La Frenz winery is nestled in the sunny hills of Naramata Bench, and is run by Jeff and Niva Martin who are fortified with over 20 years of experience in both the Canadian and Australian wine industries. From vine cultivation and harvesting, to blending and bottling, Jeff is involved with every step of the wine making process in his vineyards. Niva hails from a diverse background in sales and marketing, and ensures the smooth administration of La Frenz. Their expert palates and lifelong appreciation of world-class wines define the Martin team as a pearl of the Okanagan wine industry.

Call 1-250-766-6810 to reserve your seats for Ricardo’s spring celebration. Price per person is $120 and includes taxes and gratuity.

A live band will accompany dinner, and the first 24 people in Kelowna who book their special evening will be treated to a free shuttle ride to and from a central Kelowna location

To take home your own piece of Italy, purchase Chef Scebba’s That’s Amore cookbook. Published by the Okanagan Institute, That’s Amore is now available in-restaurant, at Chapter’s stores or www.chapers.indigo.ca, and online at www.ricardos.ca and retrials for $24.95 CAD.

– 30 –

About Ricardo’s Mediterranean Kitchen

Since opening in 2001, Ricardo’s has won numerous awards including “#1 Italian Restaurant in British Columbia” by Open Table diners as well as “Best Restaurant,” “Best Service,” “Best Italian,” “Best Romantic,” “Best Chef,” and “Best of the Best” from Okanagan Life Magazine and “Greenest Business” (2011) awarded by the Kelowna Chamber of Commerce. Tucked away on a quiet road just outside Kelowna, BC – Ricardo’s Mediterranean Kitchen offers gratifying, authentic dishes echoing from the Italian countryside and the Mediterranean basin. From mama’s hand-rolled, homemade meatballs to organic produce grown in the family garden, chef-owner Ricardo Scebba honors his Italian heritage and serves favorite family recipes that offer a true taste of Mediterranean life. The Tuscan-inspired 50-seat room designed by Georgie Award-winner Tara Trumpetter, makes the perfect place to savor Ricardo’s time-honoured taste creations with family, friends and lovers. Situated in the Holiday Park Resort just 20km north of Kelowna, Ricardo’s Mediterranean Kitchen is the Okanagan’s best-kept secret. In 2011, chef Ricardo released his debut cookbook “That’s Amore” to rave reviews – available in-restaurant or at www.ricardos.ca or at Chapter’s stores or www.chapters.indigo.ca Info & reservations at www.ricardos.ca or by calling 250-766-6810.

The most extraordinary culinary weekend you will ever experience!

February 10 – 11, 2012  Kelowna, British Columbia

The Gold Medal Plates Grand Finale takes place February 10 and 11 in Kelowna. The Canadian Culinary Championships promises to be a very exciting weekend and one of the most intense culinary competitions you will ever witness. This year, nine incredible chefs, each representing their given city who will be crowned Gold Medal Plates winners across Canada will vie for the title of The Gold Medal Plates Canadian Culinary Champion for 2012 and get the bragging rights for the next year as Canada’s Greatest Chef! Each Chef will partake in three thrilling and grueling challenges in Canada’s own intense ‘Iron Chef’ competition!

The Canadian Culinary Championships

Thursday, February 9

7:00 pm – The VIP Welcome Reception
Quails’ Gate Winery, 3303 Boucherie Road, Kelowna, BC
Dress Code: Business                                                                                                                              

This is the official kick off to the competition! Chef, sous chefs, judges, sponsors and executive committee and media are invited.

A short question and answer session will be conducted with each chef, by way of an introduction. The details of the three competitions will be explained and the rules reiterated. Chefs will be assigned their apprentice assistants. During the reception, the chefs will be presented with an unlabelled bottle of the “mystery wine” and be given a sum of money to spend on ingredients that will be part of the Wine Pairing Competition on the following evening.

Friday, February 10

6:00 pm – The Welcome Reception and Mystery Wine Pairing (Competition I)
Hotel Eldorado, 500 Cook Road, Kelowna, BC                                                                                                                                                                                     Dress Code: Cocktail Chic                                                                                                                                    

Chefs will be presented with a mystery bottle of wine on Thursday night and are then required to prepare a dish that best complements the mysterious vintage. During the event guests will taste the mystery wine and play ‘judge’ as the chefs create a fabulous dish to pair with a challenging Mystery Wine. Food and wine included. Guests will vote for who they feel best paired their dish with the wine in the ‘People’s Choice Award’.

 Saturday, February 11 – The intensity mounts!

8:00 am – 10:35 am OR 10:15 am – 12:45 pm – The Black Box (Competition II) 
Okanagan College Culinary Arts Department, 1000 KLO Road, Kelowna, BC
Dress Code: Casual

Chefs will receive only 10 minutes notice, and a black box containing a small array of diverse foods before having to produce and plate two spectacular dishes for the national judges. All in one very short hour! You won’t get much closer to watching an Iron Chef type competition than this – you will be a spectator in the kitchen! You will be provided with tickets for either time slot.

Saturday, February 11 – The Grand Finale (Competition III)    

5:45 pm – VIP Reception
6:45 pm – Competition Opens
Delta Grand Okanagan Hotel, 1310 Water Street, Conference Centre
Dress Code: Cocktail

Your VIP tickets include access to the VIP reception featuring 2011 Canadian Culinary Champion Martin Juneau of Newtown Restaurant, Montreal; the Grand finale competition, show co-produced by Jim Cuddy featuring Ed Robertson of the Barenaked Ladies and Canadian music icon Barney Bentall. During the competition guests will sample the actual competition dishes being judged by the national panel from all nine gold medal contenders. Each competing chef will have a paired wine from the winery he competed with regionally. The evening will conclude with the crowning of Canada’s Gold Medal Chef for 2012!

For more information regarding the event please visit goldmedalplates.com or contact Gold Medal Plates Manager, Lisa Pasin, at  780-448-5945 or goldmedalplates@comlinks.ca

Canadian Culinary Championships 2012

The competitors and the winery pairing for the grand finale:

WINNIPEG – Michael Dacquisto – Wow Hospitality

Paired with Gray Monk Estate Winery

MONTREAL – Jean-Philippe St-Denis – Kitchen Galerie Poisson

Paired with McAuslan Brewery

CALGARY – Michael Dekker – Rouge

Paired with Stratus Vineyards

VANCOUVER – Rob Feenie – Cactus Club Restaurants

Paired with Haywire Winery

EDMONTON – Jan Trittenbach – Packrat Louie

Paired with Peller Estates Winery

SASKATOON – Anthony McCarthy – Saskatoon Club, Saskatoon

Paired with Nichol Vineyard

OTTAWA – Marc Lepine – Atelier

Paired with Hidden Bench Vineyards & Winery

TORONTO – Jonathan Gushue – Langdon Hall Country House Hotel & Spa

Paired with The Organized Crime Winery

ST. JOHN’S – Mike Barsky – Bacalao

Paired with Pelee Island Winery

No prerequisite is required other than an interest in the cocktail culture and to have some fun with friends and neighbours.  Liquid Sundays begin on January 15^th with a look at the ‘field to glass’ philosophy of the bar at RauDZ and the use of locally sourced ingredients for the cocktails.  Throughout the eight-week term, classes will include The Classics, with a look at libations from over 200 years that stand the test of time, Craft Beers and Ales which is a night for beer-lovers with an inside look at the history and craftsmanship of your favourite styles of beer plus class is topped off with an exclusive keg-tapping.  For those who want to recreate cocktails at home, Tools and Techniques will get you behind the bar to shake, muddle and mix to entertain your guests.

Curriculum

January 15    Field to Glass Local Spirits – An evening dedicated to our local farmers, artisans, alesmiths and distillers.  Cocktails that exemplify the RauDZ bar team’s commitment to translating local wares into memorable cocktails.

January 22     The Classics - Libations from over 200 years ago still stand the test of time.  Come learn about the beauty of simplicity and balance to cocktailing and the legendary bartenders who started it all.

January 29    Prohibition – Come learn about the history of Speakeasies, bathtub gin, moonshining and rum-running during this dark chapter in bartending history.  Cocktails from this era will be the focus of the night.

February 5    Tiki:  Donn Beach vs. Trader Vic – Two amazing bartenders with a new exotic, avant-garde style of bartending.  Who created tiki?  Who truly created the Mai-Tai?  Come explore the intense rivalry between these two barmen, Polynesian cocktails and judge whose cocktails are truly superior.

February 12    Craft Beers and Ales - For the beer lovers, this night is for you.  Come join us for an inside look at the history and craftsmanship that goes into your favourite styles of beer.  An exclusive Keg tapping will also be on the bar for you to witness and enjoy!

February 19   Senses - We’ll study the psychology of the senses as they relate to the cocktail experience.  Aromas, mouth-feel, inter-activity, psychoactive properties and aphrodisiacs will be featured in the creation of tonight’s cocktails.

February 26    Tools & Techniques - An evening for you to et up, come behind the bar and learn how to shake, stir, muddle and mix.  Learn how to properly use egg whites, make your own syrups and sodas, infusion sugars, garnishes and how to equip your home bar for entertaining guests.

March 4 – Under the Influence - Every great cocktail has a great story behind it.  Join us for an evening of cocktails inspired by our bartenders favourite music, film, television and authors.  A peek behind the curtain of our creative process will be the focus of our last class.

Tuition

Liquid Sundays begins Sunday, January 15^th for 8 consecutive weeks from 5:00 – 6:30 pm. Tickets are $40 for each class or 3 classes for $100 and must be purchased in advance by calling 250–868-8805 or email info@raudz.com.  Unlike school, with Liquid Sundays you can join us for one or all eight classes but space is limited so contact the RauDZ registrar today.

RauDZ© Regional Table is owned and operated by the award winning team of Chef Rod Butters and Audrey Surrao. Located in the Okanagan Valley, an area described by Chef Butters as the “ultimate chefs playground” the menu focuses on fresh, regional cuisine with fun presentation.  RauDZ© Regional Table is located at 1560 Water Street, in downtown Kelowna, BC.

Open 7 days a week from 5:00 pm.

250-868-8805

www.raudz.com

Follow Chef Butters on Twitter @raudz

Follow Audrey Surrao on Twitter @raudzbar

Christmas Eve Dinner and New Year’s Eve Tasting Menu

Embrace the seasonal spirit this December with a special Christmas Eve Dinner and New Year’s Eve feature menu at Tinhorn Creek Vineyards destination restaurant, Miradoro. Located amongst the stunning views of the South Okanagan Valley wine country, Miradoro offers a welcoming reprieve this holiday season.

For those looking for a little holiday cheer, Miradoro Restaurant is serving a three-course Christmas Eve Dinner crafted by talented Executive Chef Jeff Van Geest. For $30 guests will enjoy a local and seasonally inspired set menu with your choice of Roast Beef or Turkey.

New Year’s Eve at Miradoro is sure to be a night to remember with Chef Jeff Van Geest and his talented team serving a spectacular last meal of the year. Combined with award-winning wines of Tinhorn Creek Vineyards, the New Year’s Eve feature menu highlights include fresh oysters on the half shell, porcini crusted venison loin, wild mushroom risotto and spiced pumpkin pannacotta. Guests have the option to order this feature set menu or order a la carte, and will enjoy a glass of sparkling wine and party favours at midnight. The New Years Eve menu is priced at $75 not including applicable taxes and gratuity.

Miradoro Restaurant New Year’s Eve Menu

 ($75)

Fresh oysters on the half shell, uni & peach mignonette

~

Foie gras terrine, quince compote, pannetone strata

or

Heirloom tomato bisque, chive Chantilly, vanilly oil

~

Smoked sablefish, potato & scallion omelette, mussel cioppino

or

Porcini crusted venison loin, syrah reduction, juniper chocolate gel, potato terrine

or

Wild mushroom risotto with winter squash frito, shaved truffle

~

Chocolate chestnut cake, dulce de leche, vanilla bean ice cream

or

Spiced pumpkin pannacotta, amaretti cookies, marsala infused maple syrup

Gather old and new friends this holiday season for tasty celebrations at British Columbia’s premiere winery restaurant, Miradoro. For reservations please call (250) 498-3742.

About Miradoro Restaurant

Miradoro Restaurant was named one of the “World’s Best Winery Restaurants” by Wine Access Magazine. Perched on the picturesque Tinhorn Creek Vineyards estate on the famed Golden Mile, the destination restaurant offers stunning views of the South Okanagan Valley wine country. Mediterranean-influenced cuisine by Executive Chef Jeff Van Geest showcases the region’s finest ingredients, while Sommelier Justin McAuliffe’s wine list highlights the award-winning wines of Tinhorn Creek Vineyards. Seamlessly integrating a modern look with the natural landscape and the more traditional design of Tinhorn Creek’s winery and barrel cellar, the 4,000-square-foot space features 65 seats indoors and 65 seats outdoors on a wraparound deck. Ample use of natural woods and cork creates a room that is simple, elegant — and lets the food, wine and view be the stars of the show.

www.miradoro.ca.

The Medal Winners Tasting, one of the M-Room Fondue’s and the Port & Cheese Social are already sold out. The Sun Peaks Progressive Tasting is already over 50% sold, with just under 300 tickets remaining for the signature event of the festival.

The 14^th annual festival includes close to 20 events over nine days, including culinary events, wine tastings, educational seminars and outdoor recreation. A total of 24 wineries are participating throughout the festival, such as Sumac Ridge Winery, St. Hubertus Winery, Rollingdale Winery and many more!

New events this winter include From Russia with Love…and Wine…and Vodka and All the Grapes You’ve Wanted to Try But Haven’t Yet, both après ski style seminars. The festival also brings back old favourites including The Sun Peaks Progressive Tasting, Worshipping Icewines, and two Winemasters’ Dinners.

Ticket prices range from $20 to $120, offering Christmas shoppers a great chance to snatch up tickets as stocking stuffers for loved ones on their gift-giving list!

For full event details and package information, visit http://www.sunpeaksresort.com/events-and-festivals/winter-festival-of-wine

About Sun Peaks: Sun Peaks Resort is a four season destination resort located in the interior of British Columbia near Kamloops. Recently declared the 2^nd Best Ski Resort in Canada and 13^th Best in North America by Condé Nast Traveller Magazine readers, Sun Peaks has three mountains which surround an intimate ski-in, ski-out village. In other seasons, Sun Peaks offers a diverse range of leisure activities including 18 holes of golf as well as numerous events and festivals. Sun Peaks Resort was the first ski resort in North America and is the only resort in Canada to receive the ISO 14001 designation recognizing the resorts environmental policies and practices.  Sun Peaks can be accessed by two airport gateways – Kamloops (45 minutes) and Kelowna (2 1/2 hours) and by car, only a 4 ¼ hour drive separates Sun Peaks and Vancouver, B.C.        

The first Eat.Drink.Tweet. was a sellout and a trending topic in Canada on Twitter. Don’t miss out! 

This year EDT features a pre-conference session on blogging, the return of live Twitter wine tasting with Naramata Bench Wineries, keynote speaker and LinkedIn “guru” Rob Duncan on the topic of collaboration, along with seminars, workshops and presentations. Attend the full conference or select specific events, the choice is yours.

We will once again be hosted by Okanagan College, Penticton, in their brand new Centre for Excellence building, and the Penticton Ramada has special rates for those visiting wine country for Eat.Drink.Tweet.

Details on the registration page – take advantage of the early bird rate till December 16 — onFacebook, the new Eat.Drink.Tweet. Google+ page, and under the Twitter hashtag #eatdrinktweet, curated by @allisonmmarkin.

Eat.Drink.Tweet is a recent winner of the Thompson Okanagan Tourism Association’s award for Social Media Initiative for 2011, and a recipient of the prestigious 2012 International LERN Award for Marketing Initiative.

Time: February 17, 2012 at 9am to February 19, 2012 at 12pm
Location: Okanagan College – Penticton Campus
Street: 583 Duncan Avenue
City/Town: Penticton
Website or Map: http://maps.google.com/maps?q…
Event Type: conference
Organized By: Allison M Markin

Okanagan/Kelowna November 8

B.C.  Wine Museum

Wine tasting with appetizers

Tickets: Mosaic Books 250-763-4418 or the Museum

Info: http://bit.ly/OkanaganEvent

Vancouver November 21

Fairmont Pacific Rim Hotel

Tasting of a number of wine and cheese pairings

Tickets: http://tktwb.tw/VanWine

Info: http://bit.ly/VanPacRim

Named the World’s Best Drink Writer at the World food Media Awards, the Canadian journalist and sommelier Natalie is just back from a whirlwind trip to uncover the world’s best bargain wines and share them with you.

She’ll also share stories about fascinating winemakers and gorgeous, remote vineyards with her quirky humour and insider smarts that made her first book, Red, White and Drunk All Over, the only wine book ever to get on the national bestseller list. The Globe & Mail also named it one of the best books of the year.

Space is limited for these exclusive BC events. Reserve your tickets now. Your ticket price includes a personally signed copy of Natalie’s new book, Unquenchable: A Tipsy Quest for the World’s Best Bargain Wine plus a wine tasting. Following the sessions, you can purchase additional copies of the book as holiday gifts and Natalie will sign them. Natalie’s tour will include 14 cities across Canada: http://bit.ly/Unquenchable

For more information about the book and an amusing video trailer about it, please visit www.nataliemaclean.com/book