Terrafina Restaurant Photo Credit-Hester Creek WineryOn Sunday, August 27th a group of dedicated foodies and wine lovers congregated in the Tasting Room at Hester Creek for Chef meets BC Grape Okanagan Wine & Food Experience – Bubbles and Brunch at Terrafina at Hester Creek by RauDZ.
The morning started with a choice of BC VQA Okanagan Valley wines; Hester Creek Estate Winery Trebbiano 2016 and Jackson Triggs Entourage Sparkling NV.
We were treated to some delectable canapés by Chef Jenna Pillon, Terrafina at Hester Creek by RauDZ and Chef Rod Butters, RauDZ Regional Table. Freshly shucked oysters to get us started and passed bites of Smoked Duck & Mandego Arancini, Char Pastrami with Apricot Créme Fraiche and Watermelon with Chévre Gelée. All paired nicely with the Trebbiano and Entourage.
The pace was leisurely but after a chance to visit with the other guests we were escorted to the restaurant just a short stroll down the hill from the Hester Creek Tasting Room and patio.
Seating was shared between indoors at the restaurant or outside on the patio. Everyone was becoming excited to begin their brunch.
Our first course was the creation of Terrafina Chef Jenna Pillon – Tuscan “Benedict” was a delicious combination of Heirloom tomatoes, crispy Polenta, a perfectly poached egg accompanied by Walnut and Brassica Pesto.
Paired with BC VQA Okanagan Valley Stoneboat Vineyards Piano Brut and Perseus Winery Sparkling Chardonnay NV
The second Course from Chef Ryan O’Flynn, The Guild, Calgary was a Terrine of Smoked Sturgeon and Quebec Foie Gras with Saskatchewan Chanterelles, Okanagan Apple, Sturgeon Caviar
Paired with BC VQA Okanagan Valley Dirty Laundry Vineyard Bubble Entendre Rosé NV and Monster Vineyards The Brute Sparkling White 2016
Third Course from Chef Brock Bowes, RauDZ Regional Table Spring Salmon, Octopus Bacon, Amarosa Potato and Chive Rosti, Oliver Peaches, Brown Butter Hollandaise
Paired with BC VQA Okanagan Valley Bench 1775 Winery Blanc de Blanc 2012 and Meyer Family Vineyards Methode Traditionelle Extra Brut Sparkling NV
Fourth Course from Chefs Duncan Ly and Jinhee Lee, Foreign Concept, Calgary Heritage Black Angus Beef Strip Loin Tartare with Kohlrabi, Asian Pear, Chanterelle Mushroom, Black Rice, Burnt Scallion Chili Vinaigrette
Paired with BC VQA Okanagan Valley Fitzpatrick Family Vineyards FITZ Brut 2013 and Summerhill Pyramid Winery Blanc de Noir 2008.
Fifth Course from Chef Rod Butters, RauDZ Regional Table, Roast Saddle of Lamb, Braised Neck with Spiced Lamb Ragout, Opal Basil Gnocchi, Feta, Salsa Verde
Paired with BC VQA Okanagan Valley Hester Creek Estate Winery Reserve Cabernet Franc 2014
Dessert was a creation from Chef Julian Helman, Karat Chocolate, Kelowna “Golden Egg” Créme Brulée, Pear, Almond Praline
Paired with BC VQA Okanagan Valley Giant Head Estate Winery Blanc de Noir 2016
The Bubbles and Brunch for Chef meets BC Grape Okanagan Wine and Food Experience was an incredible finish to a fabulous four days of decadent food and delicious BC VQA wines. I don’t think I’ve ever spent four hours having brunch but this was time so well spent I can’t wait to do it again.
Chef Rod Butters, RauDZ Regional Table, micro bar – bites and Terrafina at Hester Creek by RauDZ, Okanagan
Chef Brock Bowes, RauDZ Regional Table, micro bar – bites and Terrafina at Hester Creek by RauDZ, Okanagan
Chef Julian Helman, Karat Chocolate, Kelowna @karatchocolate
Chefs Duncan Ly and Jinhee Lee, Foreign Concept, Calgary @eatforeign
Chef Ryan O’Flynn, The Guild, Calgary @chefryanoflynn
Chef Jenna Pillon, Terrafina at Hester Creek by RauDZ, Okanagan
Emcee: Mijune Pak
Dirty Laundry Vineyard
Fitzpatrick Family Vineyards
Giant Head Estate Winery
Jackson-Triggs Okanagan Estate @JacksonTriggsBC
Meyer Family Vineyards
Summerhill Pyramid Winery
Feature image: courtesy of Hester Creek 2015
Images (unless otherwise indicated) by MyVanCity
Disclosure: I received complimentary tickets to this event to facilitate this review, cost of travel and accommodation were paid by myself. All opinions are my own.