Outlandish Shellfish Guild shucking oysters
Oh shucks, the Osoyoos Oyster Festival is in the books for another year. While we’ll have to wait for the 5th edition of the festival, April 2016, for our next oysters-in-the-desert extravaganza, the judges have released this year’s pairing results so we know what to drink along with the oysters we get our hands until then.
Building on its previous success, the 2015 Osoyoos Oyster Festival sold out events including a couple of new features. As a golfer, I was pleased to see the Osoyoos Golf Club brought into the fold it hosted the Seaside to Greenside Scotch & Oysters event. It was great to slurp back oysters and sip on the award-winning Noteworthy Gin of The Dubh Glas Distillery. Proprietor Grant Stevely hasn’t had time yet since launching his distillery to offer his own malt whisky, however, he was delighted to educate us on what to look for in the perfect scotch. The team at the Greenside Bar & Grill offered a number of delectable oyster creations as well as some tasty appetizers to enjoy along with them. Maybe next year, Seaside to Greenside will include a preamble where participants actually get to golf the course. It doesn’t get much more traditional than enjoying golf, bivalves and whisky! I can hear the bagpipes coming up the fairway now.
Later that same evening, I dropped into the Oyster Catch & Brew Bash at the Spirit Ridge Vineyard Resort & Spa. The room was hopping with attendees grazing the oyster, appetizer, craft beer and cider stations in between working up their appetite dancing to the live band.
Saturday afternoon, the beautiful garden and pool setting beachside at Walnut Beach Resort formed the backdrop for Oysters in the Garden. Along with the winning wineries of Canada’s Oyster Wine Competition, we enjoyed freshly shucked oysters from West Coast oyster farmers and oyster appetizers crafted by a variety of restaurants. A chocolate fountain and variety of decadent chocolates by local chocolatier Kyleburn Confectionery were featured for dessert.
The Art of the Oyster Pearl Gala, held at Watermark Beach Resort, was my personal favourite. The shucked oysters couldn’t have been more succulent and the prepared oyster dishes created by the talented teams at Watermark Beach Resort, Terrafina at Hester Creek, The Sonora Room at Burrowing Owl, Liquidity Bistro, The Patio at Nk’Mip Cellars, and Artisan Culinary Concepts were brilliant. Wine stations included Moon Curser, Castoro de Oro, CC Jentsch, Cana Vines, Stoneboat, Hester Creek, Oliver Twist, Gehringer Brothers, Intersection, Covert Farms, Tinhorn Creek, TIME Winery, Road 13, Quinta Ferreira, Burrowing Owl, Nk’Mip Cellars, and Maverick.
This year I didn’t have the opportunity to attend the Oyster Long Table Dinner at Miradoro Restaurant at Tinhorn Creek nor the Oyster, Bubbles & Pizza – Under the Tuscan Sea event at Terrafina Restaurant at Hester Creek Winery. Judging by the buzz on social media, though, the culinary teams made them a great catch again. At the Sage Pub, there was also an Amateur Oyster Shuck ‘n Suck Competition where teams competed.
The Judges’ Pairings
So, I have teased long enough. What should you pick up to enjoy along with your oysters? In the third annual Canadian Oyster Wine Pairing Competition, 2015 winners included:
Wild Card – Niche Wine Co., 2013 Small Batch White
Chardonnay – Monster Vineyards, 2014 Skinny Dip Chardonnay
Riesling – Monster Vineyards, 2014 Riesling
Sauvignon Blanc – Bench 1775, 2014 Sauvignon Blanc
Pinot Gris – Hester Creek, 2014 Pinot Gris
Pinot Blanc – Kraze Legz Skaha Vineyard, 2014 Pinot Blanc
Additional selections included:
Judges Favourite: Best of Show – Niche Wine Co., 2013 Small Batch White
Wine of Distinction: Rosé – Bench 1775, 2014 Glow Rosé
Judges were Anthony Gismondi, wine columnist at the Vancouver Sun and one of North America’s most influential wine critics; Tim Pawsey, Vancouver-based food and wine critic and the publisher/editor of hiredbelly.com; Mireille Sauvé, the founder of Vancouver-based wine industry consulting firm, The Wine Umbrella Inc.; Audrey Surrao, WSET certified and co-owner of micro bar bites and RauDZ Regional Table in Kelowna; and Kasey Wilson, an award-winning writer and executive producer and co-host of the Best of Food and Wine radio program.
Results in the second annual Canadian Oyster Beer Pairing Competition, 2015 were:
Pilsner – Bad Tattoo ACP Golden Ale
Lager – Bad Tattoo Los Muertos Cerveza Negra
Ale – Cannery Naramata Nut Brown
IPA – Bad Tattoo West Coast IPA
Porter – Cannery Blackberry Porter
Stout – Firehall Holy Smoke Stout
Wild Card – Bad Tattoo No Walls Berliner Weiss
Wheat Beer – Stanley Park Summer Ale
Cider – BC Tree Fruits Broken Ladder
Judges included Ken Beattie, the Executive Director of the British Columbia Craft Brewers Guild; Dan Clapson, a Calgary-based food writer and contributor to Food Network Canada, enRoute and West Jet magazine; and Natasha Schooten, Executive Chef at The Grist Mill Gardens.
Final Thoughts
Without the commitment by Codfathers Seafood Market of Kelowna, the West Coast Oyster farmers, Outlandish Shellfish Guild, and Penticton’s Buy the Sea Seafoods, we just couldn’t experience such fresh and amazing oysters in the desert. I was fortunate to be hosted by Destination Osoyoos in a gorgeous suite at the Walnut Beach Resort. Thanks to complimentary shuttle service between events and hotels in Osoyoos by tour operators Landsea Okanagan Tours, and OK Wine Shuttle, this festival can be safely savoured by all participants.
The collaboration of all the sponsors, venues, wineries, breweries, cideries, chefs, restaurants, suppliers and tour operators makes this festival a huge hit. As soon as the 2016 dates are announced, I’ll be first in line for the 5th annual Osoyoos Oyster Festival!
- Roslyne Buchanan
