Special Valentine’s Day Dinners Debut This Winter at Phantom Creek Estates – Okanagan Valley
The winery will host Valentine’s Day dinners on Saturday, February 13 and Sunday, February 14.
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Valentine’s – Wines of Passion
If ever there was a year to celebrate your Passion 2021 is it! #ValentinesAtHome may be the theme for 2021 and what would up the excitement more than sharing a bottle of wine with your lover?
“Where There Is No Wine There Is No Love” ~ Euripides
Join Chef Alex Lavroff and Sommelier Bram Bolwijn on a culinary adventure this Valentine’s Day! You’ll receive a box filled with high quality ingredients to create your own traditional style risotto at home.
DINE OUT VANCOUVER FESTIVAL RESTAURANT BOOKINGS AND MENUS LAUNCH TODAY
With over 330 participating restaurants and the longest run ever – spanning 31 days – diners can safely explore more restaurants than ever before and support local eateries in their community.
The Next Local Flights BC Wine Tasting Event – a review
Overall, and covering just something better than four hours, I tasted 50 wines.
Valentine’s – Wines of Romance
#ValentinesAtHome may be the theme for 2021 and what would be more romantic than sharing a bottle of wine with your sweetie?
#TasteofThursday Poplar Grove Beetroot Risotto Recipe
One of the great things about beets is that they are available all year round. In winter I am always looking for new ways to use root vegetables.
Local Flights BC Wine Tasting Event – a review 10-18
Second in a series of five reviews of Local Flights BC Wine Tasting Event.
#TasteItalia – Chicken Piccata/Pollo al Limone
This recipe comes to us from Mamma Marzia. This one you won’t find in her new cookbook so make note of it. You will, however find many wonderful recipes in Cooking with Mamma Marzia.
#TasteofThursday | CedarCreek Estate Winery Platinum Series ‘Haynes Creek’ Single Vineyard Viognier | Provence Marinaside | Beet Salad with Smoked Ricotta
This recipe is featured on the CedarCreek Wine Menu at Provence Marinaside, available January 2021. Created by: Shawn Jeong, Sous Chef