Spooky Spirits to Add to your Drink Menu this Halloween
Our products are crafted with care so that you can enjoy them guilt free. Each can has 100 calories, no carbs, zero-sugar, and zero-sweeteners.
Our products are crafted with care so that you can enjoy them guilt free. Each can has 100 calories, no carbs, zero-sugar, and zero-sweeteners.
Today the #TasteofThursday recipe comes from Dana Reinhardt of Cook Italy. An accomplished chef and instructor this recipe is perfect for the season. I can see why Dana says it is one of her favourites. I can’t wait to try this one, paired with a favourite BC wine.
The British Columbia Hotel Association (BCHA) and Tourism Vancouver Island (TVI) have partnered to assist Canadian “snowbirds”
Fragrant seasonal scents will fill the air at Cibo Trattoria this fall as the cozy downtown dining room invites guests to experience a limited-edition Truffle Tasting Menu offered exclusively from November 1 to 30.
As winter weather quickly approaches and as winter activities and sports enter your thoughts, there is no better time to take advantage of special offers and book with CanaDream
Ricotta Gnocchi goes well with a nice tomato sauce or Butter and Sage sauce. Next time I will add some chopped herbs to the dough!
Naramata Slow launched the Green Ribbon campaign two weeks ago and has caught on with the village’s doors dawning the green ribbons, as neighbors encouraging others to paint their street green, and bench wineries are challenging each other to donate tasting fees.
The Monthly Wine Menu is series of special menus designed to highlight rare BC wines. The Monthly Wine Menu features wines from BC that are typically difficult to find by the glass.
The Homes for the Holidays tour has traditionally been a self-guided tour of private homes all decked out for the Christmas season while raising funds for Central Okanagan Hospice Association. This year due to Covid-19 and our efforts to keep everyone safe and healthy, the tour has moved to a virtual format.
This online lottery will help us continue working to support hospitality workers in a financial crisis due to a health condition.