“Chicken Piccata was one of the first dishes I truly mastered, and it has since become a favourite among my friends and family.” Brett Cooper, Tasting Room & Hospitality Manager at Fort Berens Estate Winery.
Mid-May through June is also BC Spot Prawn season. Every year Provence celebrates these luscious crustaceans with a special menu
This is a delightful summer appetizer or light lunch dish, and it pairs beautifully with our Rosé – Heleen Pannekoek
This is one of the most popular dishes in the valley where I spent my childhood. The pasta is made from buckwheat and regular flour and is cooked in boiling water with cabbage and potatoes.
April is BC Wine Month and what better way to celebrate than by the return of Provence Marinaside‘s monthly Wine Menu Series starting April 1st.
Be still my heart! Soothing scents of pepper and spice, nutmeg, mandarin oranges, Meyer lemon and cherry blossoms.
The best strawberries are the ones that are in season and right now the strawberries in stores are in season. So look for strawberries from Mexico for the tastiest ones.
“At Home” Weekly Warmers March 8 t0 12 – Okanagan Nation Alliance Wild BC Sockeye Salmon Chowder (with the option to add cheese scones)
The newly opened Qualicum Beach Café is a partnership with Eli Brennan and Chef Alan of Water Street Café. The venue is a light and airy room with plenty of windows to take in the beach views.
Who doesn’t love lobster? Nobody! This recipe is tailor-made for lobster lovers and with a bit of a twist it is anything but same old, same old.