Tag Archives: RauDZ

Les Dames d’Escoffier – Holiday Suggestions Part Two

Les Dames d’Escoffier Dish on Holiday Gifts

Earlier this week I wrote a little about Les Dames d’Escoffier and what some of our Dames suggested for holiday gifts. Click here for part one, and continue reading for part 2!

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Dame Mireille Sauve – Dames Wines

Earlier this year Dame Mireille Sauve led a fundraising initiative for Les Dames d’Escoffier BC, by making some dame good wine, and we’ve been drinking our far share of it and have wrapped several bottles up for gifts. Each bottle of #dameswine supports food and beverage education for BC’s dynamic women. The Dames White is a beautiful BC blend of 80% Pinot Blanc from Sperling Vineyard in Kelowna, 10% Riesling from Sperling Vineyard in Kelowna, and 10% Gewurztraminer from Meyer Family Vineyards in Okanagan Falls. The Dames Red can be enjoyed on its own with friends or alongside assorted charcuterie and cheese plates, burgers or stew. A beautiful BC blend of 70% Merlot and 30% organic Syrah, both sourced from vineyards in the south Okanagan. Availalbe online and at select stores such as Marquis Wine Cellars. $25 a bottle.

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Dame Jennifer Schell –The Butcher, the Baker, the Wine and Cheese Maker in the Okanagan 

I’m pleased to say I’ve got a signed copy of this book, and keep it handy as it’s not only full of great recipes, but is also an excellent read. Chefs, farmers, and winemakers unite in this exquisite Okanagan cookbook.Whether it’s a simple soup, a hearty main dish, or a special-occasion dessert, each recipe in this book is written by an Okanagan chef, and inspired by an ingredient that is locally and sustainably produced in the Okanagan. It might be free-run turkey raised on the Hamblett Highland Turkey farm, organic vegetables from the urban gardens of Green City Acres, or brie cheese from Upper Bench Cheese in the Naramata. Add a wine pairing from a local Okanagan winery, and you’ve got a collection of recipes that celebrate the heart and soul of culinary culture in the Okanagan.

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Dame Rossan Ascencio – Original Mexican Gourmet Cajetas

Love these sauces on our homemade ice cream or atop waffles! Handcrafted traditional Cajetas are a caramel sauce/spread made with goat’s milk. What makes Cajeta unique is the fact that it is not caramelized sugar, but caramelized goat’s milk! It’s actually low sugar, low fat, low calorie content and a fantastic alternative for lactose intolerant diets, as it has no butter, or cream in it. OMG-Original Mexican Gourmet’s Cajetas are available in three, all natural flavours: vanilla, rum and espresso! OMG Cajetas are available at fine, specialty retailers, such as The Gourmet Warehouse,  and can be ordered with your groceries through SPUD. www.omgfoods.ca

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Dame Alison Love spreads some OKanagan Love!

RauDZ Regional Table  (of course co-owned/operated by Dame Audrey Surrao) Fabulous gift certificates are available in any denomination and you can pair that gift certificate with jars of Okanagan produce from the RJB line of preserves all handcrafted by the culinary team led by Chef Butters.  The preserve lineup for Winter 2016 includes the popular Blackberry Ketchup regularly served in the restaurant featuring local organic blackberries and tomatoes and perfect on fries, sandwiches and fish tacos .
New this year to the preserve line-up are three custom created mustards. All of the mustards retail for $7. RJB preserves are available exclusively at RauDZ Regional Table. www.raudz.com

Chef Butters is also writing a cookbook that will be available widely Summer 2017.  The cookbook is for the home cook and entitled The Okanagan Table:  The Art of Everyday Home Cooking. Pre-sales of the book at RauDZ Regional Table and also online at www.ChefRodButters.com

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Sandrine French Pastry & Chocolate – A spectacular pastry shop! www.sandrinepastry.com

Put together a little ‘French’ shopping list from this shop! Fois Gras – A French Christmas feast wouldn’t be the same without a portion (or four) of that typically festive fare – foie gras, often served up on slices of bread as a starter or apéritif.  Duck Confit – Although not just for the holiday season, it’s a decadent treat, especially the way the way Sandrine serves it – two duck legs with confit, all pre-packaged for your home cooking. Tourtière – Although tourtière originates in Quebec, it’s become a holiday favourite around the world.  Traditional style with beef and pork, or turkey with spices, a tourtière is perfect for any meal during the holiday season.  Another popular favourite from the freezer at the shop is quiche.  A bit of time in the oven and it’s ready to serve guests or the family, without a lot of time or effort. Yule Log – The French will spare a little room in their stomachs for the traditional Christmas chocolate log or “Bûche de Noël”. More Sweets – Hand-made chocolates, macarons, delicate, light, almond meringues with delectable fillings can provide the sweet part of the menu while handcrafted chocolate trees and pretty jars of jams and jellies make perfect gifts.

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Salted Brick www.saltedbrick.com

Salted Brick always has their shelves and refrigerator well stocked at this time of year for home cooks preparing for the holiday feast or for the perfect gift for foodies. Jars of Tomato Bourbon Jam, Quince Puree, Pear Puree, Chicken Liver Paté, their addictive Salted Brick Salad Dressing, Peanut Butter Duck Fat Chocolate Bars made by Karat Chocolate in Kelowna, small tins of Maldon Sea Salt, and house made pickles!

hot dame gingerbread ladies!

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Dame Jennifer Peters – Nextjen Gluten-free 

With Nextjen GF Flours you can forget experimentation and get back to the enjoyment of Baking & Cooking! All available in 1 lbs bags 7 types to choose from:

All Propose Baking blend (also available in 3 lbs)
Vanilla Bean Cake Mix
Sprouted Buckwheat Pancake Mix (also available in 3 lbs)
Fried Chicken Mix (Deep fry or use Shake & bake method)
Fish and Chip Batter Mix
Tempura Batter Mix
Pizza & Pasta Flour  
New item** Pizza Shells Frozen and ready to top!!

Available at Gourmet Warehouse **Dame Caren McSherry and online ONLINE http://www.gourmetwarehouse.ca/products?search=nextjen

Nextjen GF classes too.**  (also a good gift)
https://www.gourmetwarehouse.ca/books/cc212/gluten-free-brunch-saturday-march-11 CC212 GLUTEN FREE BRUNCH | SATURDAY, MARCH 11 | The Gourmet Warehouse – Kitchen Tools www.gourmetwarehouse.ca

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About Domenica Fiore extra virgin olive oil
We also have this on hand and have several bottles wrapped up for holiday gifts as well! A great hostess gift too! This oil is produced in Orvieto in Italy, with organic olives that are cold pressed within four hours of harvest and bottled in nitrogen-sealed 18/10 stainless steel bottles. Each bottle is also hand labelled and signed with love bythe olive oil producer, Cesare Bianchini for traceability.
For more information, you can go to www.domenicafiore.com
Available in the following stores in Vancouver:
Gourmet Warehouse, Whole Foods, Urban Fare Alberni, Dirty Apron Deli, Zara’s Pasta, La Grotta Del Formaggio Deli, Fresh Ideas Start Here – W.Broadway, Farm To Table Market Ltd, Windsor Meats, Puccini’s Deli

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Dame Shelome Bouvette – Chicha Restaurant Gift Certificates and East Vancouver Foodie Cookbook

Dame Bouvette owns Chicha Peruvian Restaurant at 134 East Broadway, and it’s one of the restaurants we frequent! I was just there yesterday in fact. The ceviche, steak and fries, cocktails, brunch items, and basically everthing is fantastic there, so a gift certificate would be an excellent idea for the food lover in your life.

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They’ve also got a recipe in the new East Vancouver Cookbook, so you could include a copy of this as well!

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Dame Angie Quaale – Chocolate Salami

A popular Italian and Portuguese dessert, Dame Quaale’s Chocolate Salami looks like “real” salami but is completely meatless and filled with decadent flavours of chocolate, toasted almonds and pistachios, orange peel and dried cherries. GREAT hostess gift or stocking stuffer!

Interview With Chef Brock Bowes Raudz Gold Medal Plates Competitor

Chefs from across British Columbia will meet in Victoria on November 19, 2015 to compete in the Gold Medal Plates in the hopes of winning the BC spot in the Canadian Culinary Championships held in Kelowna in February.  We’re heading over to check out the event and as a prequil have interviewed the chefs. Here is the scoop from Chef Brock Browes from Raudz in Kelowna.

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Tell us about your restaurant?

RauDZ restaurant is local, fresh,  and comfortable farm to table cooking using the amazing products grown in the Okanagan.
Our other space is Micro Bar & Bites which is more international food, wine, beers and cocktails. The food ranges from small tapas to some large plate options.

Where do you eat in your city?

Waterfront Wines. Mark Filatow and his team cook amazing food!

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What Ingredients do you always have on hand?

I love beets! All kinds, shapes and sizes. I don’t think I could ever get tired of eating beets!

What cookbook would you  suggest for a gift this year?

True North by Derek Dammann and Chris Johns.
Nose to Tail by Ferguson Henderson.

Any hints on what your dish will be for Gold Medal Plates?

None!

Poppadoms Celebrates 4 Years with a Chef Invitational

indian partyIf we were in Kelowna we’d be here!  Very talented team uniting in the kitchen.  GLV

This December, Poppadoms is marking their fourth year in business with a special birthday event. This year’s celebration will bring together the culinary talents of Chef/Owner Jas Dosanj (Poppadoms), Chef Rod Butters (RauDZ Regional Table/micro bar • bites/BC Restaurant Hall of Fame) and Chef Bernard Casavant (BC Restaurant Hall of Fame), and Pastry Chef Sandrine Martin (Sandrine French Pastry and Chocolate), who will create their own Indian-inspired course for the one-off ticketed event.

‘4’ will take place at Poppadoms restaurant on Sunday December 15, 2013. The special 5-course set menu will allow guests to experience contemporary Indian dishes with an added Okanagan twist. Poppadoms Bartender and ‘2013 Okanagan Spirits Winetender’s Mixoff People’s Choice Winner’, Harry Dosanj, will also be offering a new menu of Indian-inspired cocktails made for the event.

“It’s only when we take a step back and reflect that we realize how far we’ve come since we’ve opened. We honestly believe in Kelowna and our seasonal and local food philosophy and we can’t wait to share the kitchen with so many industry friends” said Owner/Chef Jas Dosanj.

The night will also include a complimentary glass of Okanagan bubbly on arrival, as well as entertainment by international Jazz singer, Anna Jacyszyn. The Jazz Café Trio will blend an east meets west philosophy to their performance by showcasing original arrangements of classic Jazz tunes with the essence of Bollywood.

Tickets costs $115 per person (taxes and gratuities included), and are on sale from Poppadoms. To book contact Poppadoms at 778.753.5563 or hello@poppadoms.ca. Doors open at 5:30pm for a 6:00pm start. To find out more, see poppadoms.ca/events. Spaces are limited so early bookings are recommended.

About Poppadoms:

Poppadoms is a family‐run and operated Indian restaurant located in Kelowna, BC. Poppadoms focuses on combining true‐to‐its‐roots Indian flavours with seasonal, local and sustainable produce. Since moving from England and opening in 2009, Poppadoms has won multiple awards including the Kelowna Chamber of Commerce ‘Rising Star’ 2011, EAT Magazine’s Exceptional EATS ‘Best Dish of the Year Okanagan’ 2013, Okanagan Spirits Winetender’s Mixoff People’s Choice Winner 2013, and is one of two Indian restaurants in Canada to be Ocean Wise.

Poppadoms is located at 948 McCurdy Road, Kelowna, V1X 2P7.

Twitter: @poppadomsca | Facebook.com/poppadoms.ca

Cocktail Class is back in session at RauDZ Regional Table

RauDZ Regional Table is bringing cocktails back to the classroom with the return of Liquid Sundays.  Led by award-winning mixologist Liquid Chef Gerry Jobe, Liquid Sundays take the traditional concept of a cooking class and the non-traditional curriculum of cocktails to develop a third semester of this extremely popular 8-week program.

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 15th 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 15th 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

Foodie Fridays on News 1130

Tune into News 1130 AM every Friday at 11:05 am for Foodie Fridays, or listen here –  August 12 ff 8.5

Food pick – Cherries!  

Cherry season came a bit later this year, due to our lagging summer, so there are still plenty available at the Farmers Markets throughout BC as well as in quality grocers such as Whole Foods. If you are heading out for a meal, there are plenty of places that have the fruit on their menu.

Raudz – If you are in the Okanagan, don’t miss this Kelowna gem.  Chef Rod Butters has pickles cherries and serves them with his Duck Confit with scalloped potatoes, pickled Cherries and salad greens.

At the bar, Gerry Jobe, mixes up cherries in “The Longview” (Okanagan Winefest Mixology Competition Judges Choice+People’s Choice winner)

1oz Spirit Bear Gin
1.5 oz Cherry/Rhubarb Reduction
1.5 oz Lavender/ “Brainy Bee” Wildflower Honey Reduction
1oz The View Winery’s “Distraction Frizzante”

Shake Gin, and both reductions over ice in a Boston shaker, strain into coupe glass, finish with an ounce of The View Frizzante

Go Fish  makes their own cherry ice cream.

Steveston’s Tapenade– serves up a cherry and thyme compote with duck pate with their house made charcuterie platter

Restaurant – Tapenade – While Steveston may be known for it’s fish and chips, there is a fine dining scene worth the journey.  Tapenade’s Chef Alex Tung makes a killer brunch with items such as Duck Confit Poutine, made with Kennebec frites, free range eggs, duck confit, Gruyere, grape tomato, duck jus and truffled hollandaise, along with a variety of egg benedict, frittatas and crepes.  Lunch and dinner are equally tasty, there’s lots of fresh fish (all oceanwise), pastas and dishes for meat lovers such as the steak frites, and Fraser Valley duck breast.

Tapenade has patio for sunny days and a bright interior when the weather doesn’t cooperate.  Great service and a descent wine and drink list complete the experience.

Drink – Rustic Roots Cherry 

Made with a blend of 3 Varieties of Cherries.  This delicate cherry wine, imitates a light pinot noir with a hint of Almond, and Peppery Red Fruit.  It has beautiful aromas of butterscotch and sweet cherry, with a dry almond and earthy finish.

Pairs wonderfully with a Spinach Salad and Goat Cheese,  Roasted Duck or a Venison Loin.

Health Benefits of Cherries

Memory Booster
Anthocyanin is also good for the brain and has been shown to improve memory.

Anti-Inflammatory
Cherries have gained fame as one of nature’s most powerful anti-inflammatories, which means they’re beneficial for many different conditions. This is due to the anthocyanins in cherries that researchers have found prevent free radical damage and inhibit cyclooxygenase enzymes better than many anti-inflammatory drugs.

Arthritis Benefits
According to the Arthritis Foundation, drinking tart cherry juice mixed with water three times a day may be beneficial for people with arthritis. This is due to its anti-inflammatory properties.

Heart Health
A study at the University of Michigan found that a diet that includes a lot of cherries lowers all the overall risk factors for heart disease, including inflammation, body fat, and cholesterol.

Cancer Protection
Researchers have found sweet cherries to be cancer fighters thanks to their high level of an antioxidant called cyanidin. Cyanidin is an important free radical scavenger and may also promote cellular differentiation, an important process in the body’s fight against cancerous cells.

High in Beta Carotene

Cherries are high in beta carotene, containing 19 times more than blueberries or strawberries.

Sleep Aid
Cherries contain melatonin, a hormone that regulates the body’s sleep cycles.

How to choose cherries (tips from Whole Foods)

    • Check the stems—fresh cherries have green stems
    • Give them a feel—cherries should be firm, no soft spots or bruising
    • Look for good color—ideally deep, bright red to mahogany
    • Give them the once over—fruit should be free of insect damage and pitting (little indentations caused by dehydration)
    • Give them a taste—be sure the amount of sugar in the fruit is high (also called the Brix Test)

Cherry Muffins with Crunchy Tops (BC Tree Fruits – lots more cherry recipes here)

Fresh cherries add colour and tangy flavour to these yummy muffins. Pack them along on summer road trips or picnics!

Makes 12 Muffins

1 1/2 cups (375 mL) all purpose flour
1/4 cup (60 mL) white sugar
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2.5 mL) salt
1 egg
3 ripe bananas, mashed
1/2 cup (125 mL) melted butter
1 cup (250 mL) B.C. Brand cherries, pitted, chopped
2 tbsp (30 mL) white sugar
1 tbsp (15 mL) all purpose flour
1/2 tbsp (7.5 mL) butter

  • Preheat oven to 375°F (190°C).
  • Spray muffin tin with cooking oil spray.
  • In bowl, combine flour, sugar, baking powder, soda and salt.
  • In separate bowl, mix egg, bananas and melted butter until well blended.
  • Carefully add dry ingredients to banana mixture, stirring just to combine. Lightly fold in cherries.
  • Place approx 1/4 cup of mixture into each of 12 muffin cups.
  • Sprinkle muffins with topping made by combining 2 tbsp sugar, 1 tbsp flour and 1/2 tbsp butter.
  • Bake for 22–24 minutes until golden.

Tutus at the Bar(re) – RauDZ Signature Cocktail created for Ballet Kelowna’s Pirouette

Pirouette is the signature fundraising event for Ballet Kelowna and the culinary experience of the season with five of the Okanagan’s top chefs preparing a wine-paired feast that celebrates the bounty of our valley.

Although the amazing dinner may be foremost in the ticket holders’ minds, this year Ballet Kelowna is adding even more to the evening.  For the glittering reception, in addition to sampling award-winning wines of the Okanagan, there is a signature cocktail fittingly named “Pearouette”.  Created by one of Canada’s foremost mixologists, Gerry Jobe of RauDZ Regional Table, the “Pearouette” will be served at the reception prior to the dinner.  Like the chefs who are creating the memorable dinner featuring local ingredients, this cocktail uses the philosophy of “farm to glass”.   New to the valley, Urban Distilleries has generously provided the Spirit Bear Gin, and along with Okanagan Spirits Blackberry Liqueur, Pear Nectar, & Lavender Essence the “Pearouette” is born.

The “Pearouette” cocktail will be available exclusively at RauDZ Regional Table, 1560 Water Street, Kelowna  until February 5, 2011- the evening of the Pirouette event at the Delta Grand Okanagan. 

“We are proud to support many local charitable events and organizations” says Audrey Surrao of RauDZ Regional Table, “and our ‘liquid chefs’ enjoy the creativity of creating specialty drinks like the Pearouette.  We are also pleased to donate $ .50 from every Pearouette sold until February 5th to Ballet Kelowna.” 

Ballet Kelowna’s “Pirouette” includes a sumptuous five course dinner featuring regional food and wine pairings, an ‘amouse-bouche’ ballet performance, silent and live auctions, a spectacular After Party and, or course, the Pearouette cocktail. Tickets are just $250 (with a generous tax receipt). For more information and to purchase tickets, contact Debbie MacMillan at 250.764.4803 or visit BalletKelowna.ca.

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