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Cheese in British Columbia - Carmelis Goat Cheese Artisan

Carmelis is a family owned boutique dairy, which takes pride in the uncompromising approach taken to ensure the unique quality of its cheeses. The cheeses are produced on a small scale which enables them to closely monitor each and every cheese while placing an emphasis on their place’s design and its integration into nature, the landscape around them, and the quality of the environment.

Located near Okanagan Lake, some 12 km south of downtown Kelowna, close to the entrance to Okanagan Mountain Park. We desire to impart a sense of the breathtaking views of the Okanagan Valley.

Wine and Cheese Pairings:

Pinot Noir & Misty - The ash coating on this cheese is bold and earthy but still creamy.  Enjoy with some dried Okanagan cherries in the cooler months to bring back memories of summer.

Pinot Blanc & Chabichou - This mild, tangy cheese in its youth would be a brilliant accompaniment to Pinot Blanc on a summer's day on a deck overlooking the lake.  Include some nuts and a little apricot jelly and you have the recipe for a perfect afternoon.

Pinot Gris & Lior - Nibble away at this sharp and tart cheese with a sweetness throughout.  Grate onto salad and enjoy a long luxurious lunch. You deserve it!

Carmelis
170 Timberline Road
Kelowna, BC, Canada
Phone: 250-764-9033
Email: info@carmelisgoatcheese.com

Hours of operation:
March 1st till April 30th: 7 days a week from 11:00am to 5:00pm
May 1st till October 31st: 7 days a week from 10:00am to 6:00pm
November/December/January/February: Closed

 

Mar 25, 2014 at 11:00 AM Permalink

Sandrine French Pastry & Chocolate, Kelowna

Since as far back as 1725 there have been recipes for making Macarons.  For anyone who has tried to create these light, crispy on the outside, soft on the inside desserts it isn't as easy as reading a recipe.  We are very fortunate in the Okanagan to have a master Macaron maker in local artisan pastry chef Sandrine Raffault.  Direct from France in 2004, this talented chef has been creating delicious Macaron every day and sharing them with avid consumers.

Join Sandrine this year to celebrate Macaron Day —or Jour du Macaron—on March 20th and support the KGH Foundation. The annual event was started by Parisian pastry chef Pierre Hermé in 1995. Over the years, Macaron Day has gained international recognition as a way to fundraise for local charities while enjoying delicious macarons.

Macarons are delicate light almond meringues with delectable fillings.  Personal favourites include Earl Grey and in season the Lavender and Raspberry flavours.

Any thoughts on the perfect wine pairing? Sparkling wine anyone? We've decided to pair these yummy treats with our NV Brut "Gold Label" sparkling.

Sandrine French Pastry & Chocolate, Kelowna
1865 Dilworth Drive
(Orchard Place)
Kelowna, B.C.
Phone: 250-860-1202
Email: sandrinepastry@telus.net

Hours:
Monday – Saturday from 8:30 am – 6:00 pm
Closed on Sundays and Holidays

Mar 18, 2014 at 8:00 AM Permalink

A Mexican Vineyard Crew in an Okanagan Vineyard

Today we welcome back our Mexican vineyard workers. At Blue Mountain Vineyard and Cellars we have ten Mexican vineyard workers that come to the Okanagan through Canada’s Seasonal Agricultural Worker Program. They work our 80 acre vineyard for eight months of the year. The first group of six arrived on Tuesday, February 25th and four more will arrive later this month. This hardworking team of vineyard workers has been coming to the Okanagan to work at Blue Mountain Vineyard and Cellars for the past 6 years. The Mexican crew has made an impact with their highly efficient and skilled viticulture techniques.

Javier Lopez, From: Puebla                              Antonino Mayoral, From: Oaxaca

Alfredo Calderon, From: Estada de Mexico         Cirilo Jaramillo, From: Guanajuato

Lucas Garcia, From: Veracruz de Ignacio          Valente Acosta, From: Puebla

Jose Perez, From: Yucatan                              Paulino Augulo, From: Baja California Sur

  Alfonso Galindo, From: Estado de Mexico        Juan Bedolla, From: Guanajuato

Thanks to all our vineyard crew for making our 80 acres look so spectacular all year long.  Blue Mountain visitors, feel free to wave to these friendly faces with the big hats when you pass them on your way to the wine shop this summer.

Mar 13, 2014 at 8:00 AM Permalink

Foodies Under 40 Western Living

In their new issue, Western Living has named their 6th annual collection of the best and brightest foodies in the West, "From restaurateurs who used Kickstarter to fund a new space, to chefs who brought gluten-free to the discerning masses, to visionaries who are designing restaurants that change the way we look at food, these are Western Living’s Foodies of the Year". Our winemaker, Matt Mavety is humbled to be included among them.

Here are the twelve "Foodies" that made the list:

THE HOME TEAM: Ayden, Saskatoon

THE KICKSTARTERS: Darcy Scott—Whimsical Cake Studio & Edmonton and Dane Brown & Clinton McDougall—Bestie, Vancouver

THE ENTERTAINER: Cody Willis—Native Tounges, Calgary

THE LOCAL HEROES: Clark Deutscher & Francois Pilon—Hank's, Ucuelet and Victoria

THE VISIONARY: Mandel Hitzer—RAW:almond, Winnipeg

THE STATEMENT MAKER: Craig Stanghetta—STE. Marie Art & Design, Vancouver

THE PURISTS: Brett & Adam Yakimetz—Yakimetz Farm, Vegreville

THE WINEMAKER: Matt Mavety—Blue Mountain Winery, Okanagan Falls

"Here in Canada, oenophiles use the terms winemaker and vigneron almost interchangeably to describe a person who makes wine, But whereas a winemaker may buy grapes from all sorts of places, the vigneron is steadfastly connected to the land. They select the grapes, farm them, nurture them and practice tough love to draw out their true nature. And while the Okanagan has a nice complement of excellent winemakers, there aren’t many true vignerons like Matt Mavety. But it couldn’t be any other way at Blue Mountain, his home turf. Matt’s father, Ian, planted the first vines 1971, which may as well be in the Pleistocene, it’s so ancient by Okanagan standards. From the get-go the place was all about the land, and what grapes can and should grow in our climate. It was this ethos that Matt was raised on, and when he took over as head winemaker in 2002, there was scant danger of him producing a tempranillo or a cabernet with grapes from Osoyoos. It’s the difference between wanting to be a star or a steward."

THE LIBERATOR: Kerry Bennett—Care Bakery, Calgary

THE CRAFTSMEN: Everywhere, Vancouver

THE HEIR APPARENT: Matthew Stowe—Cactus Club, Vancouver

THE CONSERVATIONIST:Twyla Roscovich—Activist, Sointula

Congratulations to everyone who made the 2014 Foodies of the Year list! Click here to read the article.

Mar 5, 2014 at 4:00 PM Permalink