Starting April 18th, join us for our Seafood Sessions taking place every Thursday during happy hour. We are inviting our local fishermen, shellfish farmers and partners to join us every week to share a drink, some stories and maybe a few tips and tricks on how to bring a little more seafood into your life.
Crispy Pork Schnitzel Sandwich Serves 4 INGREDIENTS: 4 pieces thin sliced pork shoulder 1⁄2 cup buttermilk 1 Tbsp. grainy Dijon mustard 2 sprigs fresh thyme 1⁄2 cup canola oil Sauerkraut 4 of your favourite burger buns (Bells and Whistles uses squishy sesame milk buns) 2 cups Panko bread crumbs 1 lemon wedge Mayonnaise Arugula salt … Read more#TasteofThursday Crispy Pork Schnitzel Sandwich recipe
Raise a Glass to Our Great Nation on July 1 with New Vintages Ready for BBQ Festivities Road 13 Vineyards celebrates Canada’s 151st birthday with newly released BBQ friendly wines; 2016 GSM (Grenache, Syrah, Mourvèdre) and 2016 Syrah Malbec, along with pairing recipes from the popular Road 13 dinners with Backyard Farm, that will have guests … Read moreRoad 13 Vineyards Toasts Canada Day with BBQ Friendly Wines and Backyard Farm Recipes
With the weather getting warmer and the nights getting longer, it’s officially BBQ season and what better day to BBQ than Canada Day? When you have everything from veggies to burgers on your BBQ, you need a drink that doesn’t overpower or underwhelm. Recently I attended a tasting of the 1000 Stories … Read more1000 Stories Bourbon BBQ recipes just in time for Canada Day
This is the sixth in the series of recipes from the spectacular – Chef Meets BC Grape Okanagan Wine and Food Experience event held August 25, 2017. This week we are excited to share the recipe for Roasted Loin of Lamb from Chef Lee Humphries from the Sonora Room, the Fifth Course at the Icons of … Read more#TasteofThursday Chef Lee Humphries Roasted Loin of Lamb
This is the fifth in the series of recipes from the spectacular – Chef Meets BC Grape Okanagan Wine and Food Experience event held August 25, 2017. This week we are excited to share the recipe for Albacore Tuna Ceviche courtesy of Chef Connie DeSouza and Chef John Jackson from Charcut and Charbar. Featured Second Course … Read more#TasteofThursday Chef Meets BC Grape Okanagan – Chefs Connie DeSouza and John Jackson Albacore Tuna Ceviche recipe
Wildebeest’s Game Lasagne Featuring a meaty mélange of venison and lamb, Wildebeest’s game lasagna offers a hearty new take on the classic Italian dish. Serves 4 Braise Ingredients: 500g venison stewing meat 500g boneless lamb leg 1 medium onion, diced 1 medium carrot, diced 2 celery stalks, diced 3 cloves … Read moreWinter Holiday Game Lasagne recipe – Wildebeest