It seemed apropos to celebrate not only #NationalChardonnayDay May 21st and #InternationalChardonnayDay May 27th with something a little bit beyond ordinary but at the same time classic.
All the signs of spring are emerging here at Naramata Inn: we’ve seen bud break in our local vineyards, our orchards are bursting with blossoms, and our new menus are filled with the first of the season’s asparagus and rhubarb.
What makes the difference between a good soup and a great soup is the stock. The stock is the base of the soup and as such desires as much attention and acclaim as the finished dish.
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
I have been waiting for just the right dish to pair with the TIME Winery Viognier I received for a virtual tasting to celebrate Internation Women’s Day with a number of women wine bloggers and a few men included to mix things up a bit.
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.
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.
The challenge was finding a recipe that fit, and turned out I went to an old standby that works for either family or company.
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.