Herd-Crusted Beef Tenderloin with Parmesan Potato Pave Yields 4 servings INGREDIENTS: Four pieces of beef tenderloin (approximately 5 to 6 oz. each) Crust 2 Tbsp. butter 1/2 cup bread crumbs 1/4 bunch parsley 1/4 bunch basil 1/4 bunch rosemary Salt and Pepper 1 tsp. Dijon mustard Potato Pave 6 to 8 peeled russet potatoes, … Read more
Winter ‘Hangover’ Frittata Serves 4-6 Ingredients 1 medium-sized winter squash (ex. kabocha, kuri, winter luxury) 150 grams of roasted potatoes (can be leftovers from Christmas dinner!) 227 grams sausage, casing removed 1 small onion, chopped 1 clove garlic, peeled and chopped 4 oz capriny goat cheese ¼ cup olive oil 6 whole … Read more
‘Gratin Dauphinoise’ Dauphinoise Potatoes Yields 4 servings Ingredients: 1½ kg (roughly 5 large) Potatoes (Chef Dan likes Yukon Gold, though you could even use sweet potatoes, celery root or parsnips) 400 mL Heavy Cream 2 Tbsp Kosher Salt 1 clove Garlic, crushed 2 sprigs Fresh Thyme 1 tsp Black Peppercorn, whole 1 … Read more
It’s one of our favorite times of the week; the Sunday roast. This past weekend we were fortunate enough to enjoy a delicious local free-range chicken with two superlative wines from the McWatters family of wines: the McWatters 2016 Chardonnay ($25) and the Evolve Cellars “Pink Effervescence” ($20). It’s a luxury in this busy life … Read more
Fort Berens Estate Winery meets Coquilles St Jacques Here in British Columbia we are blessed with, depending on the year, an abundance of two things: Chardonnay and scallops. Cue my colleagues at Fort Berens; producing an absolutely world-class Chardonnay at under $20. But let me give the wine some context… I recently had … Read more
Domaine Lafage and roast lamb As a young man Jean Marc Lafage (co-proprietor of Domaine Lafage) always knew what he was going to be when he grew up; he came from a family of 6 generations of grape-growers… there was never a question in his mind. But when the young Jean met his future … Read more
the wines of Il Feuduccio & classic risotto The leaves have turned, the wind blows a bit harder down the mountainside and by 6 pm the street is getting dark; Autumn in here. And with the turning of the seasons comes the turning of our appetites; from the salads and barbeques of summer to the … Read more
I’ve had the great pleasure of knowing Jak Meyer, and subsequently his world-class wines at Meyer Family Vineyards, for years. It would be difficult for me to speak about how much Jak’s work and the work of Chris Carson winemaker – the entire team – has meant to me and other BC wine-lovers without … Read more
Pot roast The lowliest cut of beef turned into the most succulent comfort food. I mean what says comfort more than pot-roast? Immediately thoughts turn to Sunday evening meals; family is near, there’s good conversation amidst the bickering (it is family after all) and always a decent bottle of wine or two … Read more
This week we are excited to share the Ricotta Gnocchi recipe that Chef Mark McEwan demoed at the spectacular event – Chef Meets BC Grape Okanagan Wine and Food Experience – Taste of the Okanagan held at See Ya Later Ranch for our #TasteofThursday feature. Ricotta Gnocchi with heirloom tomato sauce 2 lb (1kg) ricotta … Read more