Tag Archives: The Butcher the Baker the Wine and Cheesemaker

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

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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!

The Butcher, The Baker, The Wine and Cheese Maker Wins Best International Gourmand Cookbook Award for Best Local Cuisine Book in Canada

Jennifer Schell

Awesome news for Jennifer Schell! Still time to buy for XMAS presents. GLV

Jennifer Schell, author of The Butcher, The Baker, The Wine and Cheese Maker – An Okanagan Cookbook has been honoured with the award for “Best Local Cuisine cookbook in Canada” at the Gourmand World Cookbooks Awards The Gourmand World Cookbook Awards are often compared by journalists to the “Oscars”.

Founded in 1995 by Edouard Cointreau, from the Cointreau liqueur and Cognacs Frapin and Remy Martin family, the Gourmand World Cookbook Awards is the premier awards of its type. It’s held in conjunction with the Paris Cookbook Fair and over 150 countries enter the awards each year, totalling several thousand books, all competing for the title of “Best in the World” in each of the 50+ categories.

The Butcher, The Baker, The Wine and Cheese Maker will go on to compete against winners in the same category in other countries for The Best in the World. The results will be announced on May 20-21, 2014 at the annual Awards event. It will take place in Beijing during the first “Beijing Cookbook Fair”, May 19-21, 2014.
For more information: visit the Gourmand World Cookbook Awards at www.cookbookfair.com
 
About the Book
This cookbook features over 160 contributors including chefs, farmers, artisans  and award winning winemakers and also includes Okanagan family recipes that have been handed down for generations.  Recipes include contributions from Chefs Rod Butters, Paul Cecconi, Bernard Casavant, Mark Filatow, Sandrine Martin-Raffault, Grant DeMontreuil and Natasha Schooten whose stories are paired with the stories of the farmers, artisans and winemakers they work alongside.  This book is a virtual who’s who in the culinary world of the Okanagan and a celebration of its rich farming history and of all of the passionate people behind the recipe who create our food.
Copies can be purchased online or at the list of retailers listed at: http://www.anokanagancookbook.com/An_Okanagan_Cookbook/Purchase_Books.html

Inquiries and interviews: Jennifer Schell

anokanagancookbook@shaw.ca

Okanagan Chefs Set To Sharpen Their Knives At The Dirty Apron

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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.

Cookbook Series – An Okanagan Cookbook

bakerJennifer Schell author of the The Butcher, The Baker, The Wine and Cheese Maker, an Okanagan Cookbook along with the Rotary Centre of Arts presents three evenings of guest speakers and panel discussions on the food of the Okanagan.  On May 27th: Local Farmers, June 3rd: Local Champions and June 10th: Local Food. Guest speakers include John Alcock from Sunshine Farms, Sara Harker from Harkers Organics, Curtis Stone from Green City Acres, Helen Kennedy from Arlos Honey, Richard Yntema from North Okanagan Game Meats, Jon Crofts from Codfathers Seafood Market, Geoffrey Couper from Okanagan College, Monika Walker from Okanagan Grocery Artisan Breads and Aman Dosanj from Poppadoms Indian Restaurant.  Following each evening panel discussion will be a wine reception. Tix: $15.00 inclusive per discussion.   See website for details:www.anokanagancookbook.com

 About the Book

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.  As the cover shot depicts, An Okanagan Cookbook not only contains wonderful recipes but stories of the cast of talented people behind the menu, their passions and how their relationships have created the unique Okanagan cuisine.  With over 160 contributors including a combination of celebrated Chef’s recipes and those from the farm, this book is a delicious read and brings together the traditions and innovations of the Okanagan Valley that is quickly establishing itself as a culinary destination.

A love letter to her Okanagan farming roots and family, Jennifer Schell nurtures these stories and people with great respect and passion.

 

 

 

 

 

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.