Tag Archives: An Okanagan Cookbook

Jennifer Schell Puts the Okanagan on the Culinary World Map

an okanagan cookbook cover shot copy 3First there was one award, then another, another, and yet another, bringing the trophy count now to an impressive five for Okanagan-based writer Jennifer Schell.

Schell grew up in the sunny Okanagan, a farm girl at heart, who’s equally comfortable dressing to the nines to check out the latest hot spot in dining. She’s traveled the world but has come home to her roots to promote the Valley she grew up in.

The result? The Butcher, The Baker, The Wine & Cheese Maker – An Okanagan Cookbook a celebration of the Okanagan Valleys farmers, artisans and chefs. The book is full of not only recipes, but the intimate stories of those behind them.

While Schell is already working on her next book, a similar work but this time focusing on the characters of Vancouver, The Fraser Valley and Vancouver Island, this initial masterpiece continues to garner worldwide attention.

The awards?
• Gold Medal IPPY – Best Non-Fiction Western Canada Independent Publisher Award
• Winner – Gourmand World Cookbook Award – Best Local Cuisine Cookbook,
Canada and shortlisted for Best in the World at Gourmand World Cookbook Ceremony
on May 21, 2014 (fingers crossed).
• Winner – Best Cookbook – Paris Book Festival
• Winner – Best Cookbook – San Francisco Book Festival
• Honourable Mention – Green Book Festival

Jennifer-Schell-01

I am pleased to call Jennifer Schell not only just my editor (BC Food and Wine Trails Magazine) but also a friend. We are all looking forward to watching her unravel the culinary secrets on the next leg of her adventures. Congratulations pal!

Okanagan Chefs Set To Sharpen Their Knives At The Dirty Apron

Cookbookhighrez

Culinary class to showcase celebrated BC cookbook

Vancouver’s top culinary classroom will celebrate all things Okanagan with a special cooking class on May 5th, 2013 highlighting recipes from the popular cookbook by Jennifer Schell, The Butcher, The Baker, The Wine & Cheese Maker – An Okanagan Cookbook. In a unique twist, The Dirty Apron will welcome three Okanagan chefs to demonstrate their passion for BC bounty, each teaching his or her own recipe from the book.

Chef Natasha Schooten of Terrafina Restaurant in Oliver will teach the first course: Harker’s Organic Spinach and The Farm House Natural Cheeses Fromage Frais Fritters with Kale Pesto and Apple Mustard. This flavourful starter will be followed by Slow Cooked Halibut with Basil, Crisp Sweet Life Farms Potatoes, Stoney Paradise Tomatoes, and Artichoke Chardonnay Emulsion as taught by Gold Medal Plates Award winner Chef Mark Filatow of Waterfront Restaurant & Wine Bar in Kelowna. And, what better way to finish a perfect meal than with an expertly prepared Apple Tarte Tatin as demonstrated by Chef Sandrine Raffault-Martin, owner of Sandrine French Pastry & Chocolate in Kelowna. Each course will also be expertly paired with wines from the Okanagan including Rustic Roots Winery, Meyer Family Vineyards, and Bella Wines.

Authored by wine and food columnist Jennifer Schell, The Butcher, The Baker, The Wine & Cheese Maker is a celebration of 120of the Okanagan Valley’s finest chefs, farmers and winemakers.  The book also contains stories of culinary adventure from each contributor.

The class will run from 5:30-9:30 pm on May 5th. Tickets are $150 per person with space limited to just 22 people per class. Students can reserve their spot for the class online at The Dirty ApronThe Butcher, The Baker, The Wine & Cheese Maker will be available for purchase in The Dirty Apron Delicatessen and Chefs will be free to sign copies after the class.

About the School

The Dirty Apron Cooking School is Vancouver’s most exciting culinary playground. Born with the intention of creating an environment for novices, foodies, and aspiring chefs to learn the tricks of the trade, The Dirty Apron Cooking School offers a selection of hands-on classes that vary from creating regional classics to understanding ingredient-driven basics and executing essential knife skills. For more information please visit: www.dirtyapron.com.

Dirty Apron Cooking School – The Butcher, The Baker, The Wine & Cheese Maker: – An Okanagan Cookbook

cookbookSunday May 5, 2013

11-3 pm and 5:30 pm – 9:30 pm

Authored by food and wine columnist Jennifer Schell, The Butcher, The Baker, The Wine & Cheese Maker – An Okanagan Cookbook celebrates the Okanagan Valley’s best chefs, farmers and winemakers. We are excited for this special opportunity of celebrating the Okanagan’s finest foods and peoples, as three featured chefs will be teaching one course each. Moreover, students will also have the opportunity to be educated on the wine pairings they are enjoying from the winemaker himself, while tasting the fruits of their labour at our harvest table.

Starter: Chef Natasha Schooten, Terrafina – Harker’s Organics Spinach and The Farmhouse Cheese CO. Fromage Frais Fritters with Kale Pesto and Apple Mustard

Main: Chef Mark Filatow, Waterfront Restaurant – Slow Cooked Halibut with Basil, Crisp Sweet Life Farms Potatoes, Stoney Paradise Tomatoes, Artichoke and Chardonnay Emulsion

Dessert: Chef Sandrine Raffault-Martin, Sandrines, Sandrine French Pastry & Chocolate – Apple Tarte Tatin

Online price $ 150.00 per person

A Taste of the Okanagan comes to Vancouver

cookbookTHE BUTCHER, THE BAKER, THE WINE & CHEESE MAKER – AN OKANAGAN COOKBOOK BOOK SIGNING AND ARTISAN OLIVE OIL TASTING AT WEST ELM SATURDAY APRIL 6, 2013 from 1-4 pm

On April 6, 2013 Vancouver’sWest Elm Market will be hosting An Okanagan Cookbook author, Jennifer Schell, for a book signing and afternoon meet and greet.  The cookbook is based on the relationships and stories of the incredible people behind the Okanagan’s best restaurant’s menus and the unique partnerships between the chef, farmer, artisan, and winemaker.  It has been referred to as the “foodie guide to the Okanagan”.

Join Schell and purchase your own copy of the book, bring in your copy for a book signing, or just drop in for some conversation. Products featured in the book will be on hand; Teresa Kuhn of The Olive Oil Merchant will sample premium olive oils along with artisan bread from Okanagan Grocery.

Premium olive oils sampled include:

Frantoio Franci Olivastra Seggianese

De Carlo “Tenuta Torre di Mossa” DOP

Villa Zottopera DOP

The event takes place from 1-4 pm and is free of charge.  West Elm Market is located at 2947 on South Granville.

About the book

The Okanagan’s best-selling new cookbook The Butcher, The Baker, The Wine & Cheese Maker – An Okanagan Cookbook is based on the relationships and stories of the incredible people behind many of the Okanagan’s best restaurant’s menu.  Authored by food and wine columnist Jennifer Schell, TheButcher, The Baker, The Wine & Cheese Maker – An Okanagan Cookbook celebrates the Okanagan Valley’s best chefs, farmers and winemakers.

As the cover shot depicts, An Okanagan Cookbook not only contains wonderful recipes but stories of the cast of talented people behind the menu.  The cookbook is often referred to as “the foodie bible of the Okanagan”.

www.anokanagancookbook.com

About the Olive Oil Merchant

In 2001, Teresa Kuhn moved to Italy for a one-year work contract with the intention of finding her roots and learning a language. 11 years later, she returned to Canada with her Italian husband, 2 young girls and a passion for artisan Extra Virgin Olive Oil. Now as the owner of the Olive Oil Merchant she imports and distributes a selection of Italy’s finest artisan products across North America and spends much of her time educating Canadian consumers on the Truth About Olive Oil.

Books to Cook Sunday Supper with Okanagan Artisans and Author Jennifer Schell

an okanagan cookbookSunday Supper: Company’s Coming
Jennifer Schell and The Butcher, the Baker, the Wine & Cheese Maker

Sunday, February 24, 5:00 p.m.
Food and wine columnist, Jennifer Schell, joins us on this evening, and brings along a few companions from the Okanagan Valley. A beautiful book with over 160 recipes and stories contributed by some of the Okanagan Valley’s best chefs, farmers, and winemakers. We are in for a real treat tonight, joining Jennifer will be The Butcher, Baker,Chef, Cheese  Wine Maker.
Cost: $75.00 (Signed copies of The Butcher, the Baker, the Wine & Cheese Maker may be purchased at a 15% discount)

Richard Yntema, North Okanagan Game Meats (The Butcher), MonikaWalker, Okanagan Grocery-Artisan Breads (The Baker), Gavin Miller, Upper Bench Winery (The Winemaker) , and Shana Miller, Upper Bench Creamery (The Cheese maker) will be on hand along with and Chef Matt Batey from The Terrace Restaurant at Mission Hill Family Estate Winery to share their delicious culinary creations.

Jennifer Schell (The Butcher, The Baker, The Wine & Cheese Maker) at Books to Cooks

an okanagan cookbookSunday Supper: Company’s Coming
Jennifer Schell and The Butcher, the Baker, the Wine & Cheese Maker

Sunday, February 24, 5:00 p.m.
Food and wine columnist, Jennifer Schell, joins us on this evening, and brings along a few companions from the Okanagan Valley. A beautiful book with over 160 recipes and stories contributed by some of the Okanagan Valley’s best chefs, farmers, and winemakers.
Cost: $75.00 (Signed copies of The Butcher, the Baker, the Wine & Cheese Maker may be purchased at a 15% discount)

The Butcher, The Baker, The Wine & Cheese Maker – An Okanagan Cookbook Celebrates the Stars of the Culinary Okanagan

Authored by food and wine columnist Jennifer Schell, the cookbook, The Butcher, The Baker, The Wine & Cheese Maker – An Okanagan Cookbook celebrating the Okanagan’s food culture and cuisine is set to hit bookshelves November 2012.

Described by Schell as a “love letter to all who have created, grown and nurtured our special ‘place’ on this earth”, An Okanagan Cookbook explores the stories and the relationships between the land, the food, the people and ultimately the recipes and tastes which reach the table.

Each recipe is not just tablespoons of this and cups of that, but a story of the history and biography of the people who put the food on your plate.  With more than 120 contributions from the region’s best chefs, winemakers and food producers, An Okanagan Cookbook brings together the remarkable traditions and kitchen innovations of the Okanagan Valley that is quickly establishing itself as a culinary destination.

A beautiful Citrus Sockeye Salmon from Chef Liam McNulty of Nk’Mip Patio Restaurant accompanies the story of the Okanagan Nation Alliance and their efforts to return the Sockeye Salmon to Okanagan Lake, giving readers and cooks the inside story behind this not so standard ingredient.

Spot Prawn Risotto with Organic Greens from British Columbia Restaurant Hall of Fame Chef Bernard Casavant highlights the greens supplied by innovative urban farmer Curtis Stone.  While Chef Bernard works wonders with the spot prawns, a provincial delicacy known around the world for their sweet delicate flavor, the final dish is dressed with greens from Green City Acres, a hodgepodge of high quality, high producing gardens that Curtis Stone has transformed from the front and back lawns of property owners scattered around the city of Kelowna.  This seasonal dish has a suggested wine pairing with the legendary winemaker Howard Soons’ Sandhill ‘Small Lots’ Viognier.

Jennifer Schell is at heart a farmer and a passionate champion and supporter of the Okanagan’s vibrant farming and wine industry.  With The Butcher, The Baker, The Wine and Cheese Maker – An Okanagan Cookbook, she has created a culinary journey through the valley while sharing the stories and camaraderie of the chefs, winemakers and food producers who work together creating a memorable experience.

The Butcher, The Baker, The Wine and Cheese Maker – An Okanagan Cookbook is available for purchase throughout the Okanagan in November 2012, or you can order your copy by visiting www.anokanagancookbook.com