Sunday, April 28, 2013
afternoon: arrival of workshop registrants in Kelowna and check-in at the Delta Grand Okanagan Hotel and Resort
4:30 pm Registration at Delta Grand Okanagan Hotel, pick up your delegate bags and final schedule materials
6 p.m. Evening Reception: Tourism Kelowna throws a welcome reception and event kickoff of vin-tastic and gastronomic proportions, featuring farm-to-table cuisine of chef Mark Filatow at Waterfront Restaurant & Catering. Dress code: business casual at the Laurel Packing House Museum with Kelowna-area wineries.
Monday, April 29, 2013
8 am Breakfast at Delta Grand Okanagan, at your leisure
9 am Prof Dev Session #1 From Good story-telling to great writing – writer, author and founding editor of Eighteen Bridges magazine, Curtis Gillespie, starts us off with a master class in how to get good stories into print.
*All professional development sessions will take place at Delta Grand Okanagan
10:30 am Coffee Break
10:45 am Prof Dev Sessions #2 Food in Travel Writing – acting food editor at Chatelaine,Dish columnist at National Post, and travel and food writer, Amy Rosen, explores narrative with food writing, sleuthing the meat of the story, writing about chefs, finding a sense of place, and spotting trends, all with a dash of humour that is her signature award-winning writing style.
12:30 pm Lunch with BC Tree Fruits orchardists and kitchen canning demo with Darcell.
3:30 pm Professional Dev Sessions #3 Beyond “Full-bodied” and “Great Legs” – wine writer for the Calgary Herald, and author of the Uncorked: The Definitive Guide to Alberta’s Best Wines Under $25 explores the complexities and nuances of great wine writing.
5 pm Free Time
6:30 pm A Roving Resort Dinner with Stuart Klassen, executive chef at the Delta Grand Okanagan and president of the Okanagan Chefs Association
Tuesday, April 30, 2013
8 am Breakfast at the Delta Grand Okanagan, at your leisure
9 am Professional Dev Session #4 Passion and the Self-Published Cookbook Project – editor of BC Food & Wine Trails, and author of the best-selling The Butcher, The Baker, The Wine & Cheesemaker: An Okanagan Cookbook, Jennifer Schell, details the journey of a self-published cookbook from concept to writing, from photography to printing and distribution.
10:30 am Coffee Break
10:45 am Professional Development Session #5 Crafting a Career – Q & A Roundtable with all 2013 Okanagan Food & Wine Writers’ Workshop instructors ready to answer your burning questions about the writing life
12:30 pm Lunch at the newly opened Smack DAB (“crazy good food”) gastropub at theManteo Resort with executive chef Bernard Cassavant and executive souschef Brad Horen.
2 pm Knifeskills workshop at Knifewear Kelowna, Canada’s best culinary knifeshop.
3:30 pm Free time
6:00 pm Biodynamic Field to Plate dinner and winery tour at Summerhill Pyramid Winery’s Sunset Organic Bistro with chef Jesse Croy, winemaker Eric VonKorsigk, & permaculture forager Ezra Cipes. Transportation by Distinctly Kelowna Wine Tours.
Wednesday, May 1
8:30 am Breakfast TBA
Kelowna culinary tour with TOURISM KELOWNA. Transportation by Distinctly Kelowna Tours.
2:30 pm Time at the hotel to relax, blog, tweet, or freshen up before the our final event: dinner.
6:00 – 8:30 pm A Hyper-local Sustainable Floating Feast: Sunset Dinner cruise aboard the Lake Lounge Executive Houseboat, featuring Codfather’s Seafood Market’s oyster bar, Northern Divine Canadian Caviar and Cabana Grille Catering with chef Jeremy Luypen featuring Okanagan Nation’s Alliance Okanagan sockeye.
Thursday, May 2
Checkout and departure at leisure
