The bounty of BC’s Okanagan will be celebrated at a dinner hosted by Blue Mountain Vineyard and Cellars on Saturday, September 6 2014. Guests will enjoy a reception at the estate, followed by a five-course dinner paired with premium Blue Mountain wines.
The Okanagan is BC’s premier wine region, but the Valley also produces an unrivalled range of high-quality fruits, vegetables, and meats at its farms, orchards, and gardens. Local artisans also produce unique breads, cheeses, and preserves. The dinner will pair award-winning Blue Mountain wines with a feast of fresh Okanagan ingredients, prepared by local Chef Chris Van Hooydonk.
The evening will start with a reception at 4:30, followed by an al fresco dinner (weather permitting).
To purchase your tickets, contact Christie Mavety at christie@nullbluemountainwinery.com or 1-250-497-8244. Tickets are $150 per guest (plus taxes) and are non-refundable.
For guests’ convenience, the winery has arranged a complimentary shuttle service to and from the Penticton Ramada Inn and the Penticton Lakeside Resort.
Blue Mountain Vineyard and Cellars Harvest Dinner
Saturday, September 6 2014
Reception 4:30pm
Dinner 5:30 pm
Tickets $150 per guest exclusive of service charges and taxes
Blue Mountain Vineyard and Cellars
2385 Allendale Road, Okanagan Falls
About Blue Mountain Vineyard and Cellars: Located in BC’s South Okanagan, Blue Mountain Vineyard and Cellars is distinctive among Canadian wineries in that all its wines are produced exclusively from grapes grown on the estate’s vineyards. Ian Mavety purchased the land that is now Blue Mountain Vineyard in 1971. Current owners Ian, Jane, Matt, and Christie Mavety continue to work to realize the potential of the region, utilizing sustainable farming methods and winemaking practices. Blue Mountain produces complex, age-worthy varietal wines that are consistent in style while allowing the expression of both the terroir and the individual growing season.
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About Chef Chris Van Hooydonk: Raised in Sherwood Park, Alberta, Chris moved to the Okanagan, and after graduating high school, he entered culinary school. His career has taken him to Whistler to work as Sous Chef under Canada’s first Bocuse d’Or Chef Bernard Casavant as well as Boston’s prestigious Four Seasons Hotel. Missing his adopted hometown, Chris moved back to the Okanagan as Restaurant Chef at The Sonora Room. Here he built relationships with local producers. Today, Chris cooks from his home based kitchen near Osoyoos, BC. His hobby farm orchard provides a steady stream of fresh organic food for his preserves and catering needs.
