Busy planning your Easter dinner? You should also think about wine pairings. Here are a few food suggestions that will perfectly pair with wines from Blue Mountain.
Smoked Salmon and Scrambled eggs or
Baked French Toast with Salmon, Bacon and Veggies
Ham with a pineapple/ orange glaze or
Apricot Glazed Ham
Wine pairing - Blue Mountain 2012 Pinot Gris
Rosemary-Garlic Roasted Chicken
Wine pairing - Blue Mountain 2012 Chardonnay
Barbecued Lamb Chops or
Garlic Leg of Spring Lamb with Mint
Wine pairing - Blue Mountain 2012 Pinot Noir
Do you have another wine pairing to recommend for Easter? Share it in the comments section below.
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!
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
If you are ever driving through the Fraser Valley on the way to the coast or the Okanagan and are looking for a great gift to take to friends and family be sure to stop just off the highway at Farm House Cheese. It is well worth the short trip into Agassiz to sample and buy these cheeses. Personal Favorites include: La Pyramide, Alpine Gold and Lady Jane. Owners George Boyes and Debra Amrein-Boyes love their special cows and goats and are proud to offer their world class cheese for your enjoyment. Debra Amrein-Boyes, a renowned cheesemaker, is one of only twelve persons in western Canada and US who has been inducted into the prestigious French Cheese Guild, the “Guilde des Fromagers Confrerie de Saint-Uguzon”, which recognizes those who protect and continue the tradition of cheesemaking around the world
Debra has also written a book for home cheesemakers. “200 Easy Homemade Cheeses recipes-From Cheddar and Brie to Butter and Yogurt” was nominated in 2009 for a World Gourmand Cookbook Award and is available for purchase in the cheese shop, in many book stores, or online. The second edition came out in September 2013.
Alongside George and Debra, their adult children continue to work on the farm and in the cheesemaking business.
5634 McCallum Road, Agassiz, BC, V0M 1A3
Phone: (604) 796-8741 or 1-877-496-8741
Fax: (604) 796-8741
Wine and Cheese Pairings:
Sauvignon Blanc & La Pyramid - an exquisite, French style goat's milk cheese, ash ripened to a complex lingering flavour. The crispness and minerality of the Sauvignon Blanc will celebrate the complexity of this unique cheese.
Sparkling & Lady Jane, similar to a French Chaource, this dense creamy cheese encased in a delicate mould has a meltingly smooth texture that calls for bubbles.
Pinot Noir & Alpine Gold - a washed curd and washed rind cheese with a golden orange rind lending a distinct flavour to the soft interior. The earthiness of the Pinot Noir will lend itself well to this smelly straw coloured cheese.
Gold Medal Plates is the ultimate celebration of Canadian Excellence in cuisine, wine, the arts and athletic achievement. Celebrated in eleven cities across Canada in 2013, Gold Medal Plates features the premier chefs in each city in a competition to crown a gold, silver and bronze medal culinary team in each city, and subsequently nation-wide at the Canadian Culinary Championships.
Every year for the last 4 years, Canadian Olympic Atheletes, Chefs and Artists from across Canada have gathered in Kelowna in early February to cook and raise money to support Canadian athelete's dreams of making the podium. This year there is extra excitement as many of our atheletes will be heading to Socchi to chase Olympic gold. For the chefs from each of Canada's provinces it is their chance to shine and bring the best of their region to celebrate with the rest of Canada.
For nearly a decade, Chef Kelly Cattani has been honing her craft in some of Winnipeg’s finest kitchens. Today, she is the Chef-de-Cuisine of Diversity Food Services at the University of Winnipeg, overseeing both the on-campus and catering operations.
A graduate of Red River College’s School of Hospitality and Culinary Arts, Chef Cattani is a founding member of the Winnipeg chapter of the Canadian Culinary Federation’s Junior Chefs, and was a leading organizer of Manitoba’s Centrex Iron Chef competition.
Passionate about authentic, fresh food, prepared creatively and with integrity, Cattani took top honours at this year’s Gold Medal Plates competition and is excited to represent Manitoba at the national event in Kelowna, BC, in February. She will not only be representing her province but will also be pairing her gold medal plate with Blue Mountain's own 2011 Pinot Noir.
Chef Kelly Cattani has provided two great recipes for you to try:
This will be the first in a series of profiles on cheesemakers and cheeseries in British Columbia. Check each month for some amazing artisan cheeses and the wines that pair well with them. Enjoy!
Located at 170 Upper Bench Road South in Penticton is the new cheesery of long time cheesemaker Shana Miller. The cheeses made from 100 % pasturized cow's milk from D Dutchaman Dairy in Sicamous, BC are hand crafted on site. Shana makes 8 different washed rind, brie and blue cheeses. Personal favourites are the Okanagan Sun squared and the Italian Gold. All of the cheeses are gluten and additive free. Phone 250-770-1733 www.upperbench.ca/cheese
Wine and Cheese Pairings
Pinot Gris & Italian Gold - Like a summer in tuscany, garlic, sun-dried tomatos and herbs shared with a crisp pinot gris with enough body to hold the texture of this cheese. Summer in a glass.
Chardonnay & Gold - With a firmer texture, a medium bodied Chardonnay that has a subtle buttery component will compliment this wash rind cheese.
Sparkling & U & Brie - Nothing washes away the creaminess of a silky cheese like the scouring bubbles of sparkling. Match up the luxury of this creamie brie with the racy acidity of sparkling brut. Perfect anytime.
The cheese is available at restaurants and fine cheese merchants throughout British Columbia. Use their handy outlet locator for a retailer or restaurant near you.
http://www.upperbench.ca/where-to-buy/ Or visit Shana at the cheesery:
April through October 31st: open daily from 10:00 am to 6:00 pm.
November 1st through December 22nd: open daily from 10:00 am to 5:00 pm.
Holidays: We will be closed December 23rd, 2013 to January 5th, 2014.
January through March: open daily from 10:00 am to 5:00 pm.
(Arctic Char entree at Raudz)
One of the original "farm to table" concept restaurants in the Okanagan, Raudz has become a perennial favourite place to eat in Kelowna. In fact, it has become a favourite for diners throughout the valley attracting patrons from places as far away as, oh say, Okanagan Falls.
Building on a stellar reputation built in some of Canada's best luxury hotel restaurants including the Pointe at the Wickaninnish Inn, Chef Rod Butters has put together an exceptional dining experience in Kelowna with partner Audrey Surrao.
(Crab Cappuccino at Raudz)
Food at Raudz is reasonably priced with entrees falling between $14 and $30, and is sourced as much as possible from local and sustainable sources.
The wine list is entirely local and selected from top wine producers across the valley. We are proud to have our Pinot Noir and Brut Sparkling featured amongst some of our other favourites from the Okanagan.
If you're looking for a great place to eat in Kelowna, definitely stop in at Raudz. Get there a little early to stake out a table or seats at the bar.
Raudz Regional Table
1560 Water Street
Avenue Bistro is the second restaurant venture in the Comox Valley for husband and wife team Trent McIntyre and Sandra Viney. As with their first restaurant Atlas Cafe, they have compiled a team of staff as passionate about great food & service as they are.
Trent's culinary talent shines in the kitchen, collaborating with Chef Aaron Rail to consistantly serve up fresh and exciting flavours. Sandra is the consummate host: her lively and personable approach warms the restaurant.
They have called on the talent of fomer Atlas Bar Manager Torrie Howlett to create the beer, wine and cocktail selections. In collaboration with local farmers, wine makers & brewers they continue to provide memorable dining experiences in the Comox Valley.
Located in the beautiful but notorious mountain town of Nelson, British Columbia, a full days drive from Vancouver, All Seasons Cafe aspires to the excellent restaurants of the big city yet is firmly anchored by our eclectic and eccentric small town surroundings.
Eccentric could describe our wine purchasing as well. Against the advice of our accountant we continue to buy more than we can store. It’s just that these wines need to be liberated, made available to the young dread-locked farmer, the two bit lawyer, the draft dodger, the urban refugee who thought they’d left it all behind, and of course the traveling public weary of burgers & box wine.
The primary aim of our list is to provide just about anything the wine savvy consumer could desire, at nearly any price point. There are lots of familiar wines for those who "know what they like, thank you very much", and many interesting choices for the adventurous. We look to avoid repetition in our selections, be it in varietal, style, region, or price. Nevertheless we apparently can’t say no to a good wine ~ we have several things cellaring, waiting for their vacancy on the list.
The list is presented in a three panel book with the food menu on the back of the third panel. (You would see the food menu first when opening the cover. Starting with "Wines by the Glass" we then sort the list geographically, then by intensity, then by price. After experimenting with other arrangements we've found that this works best for our public. We like to have the Wine List in the hands of everybody at the table to encourage discussion. For guests not in tune with the rest of their table we have the ever changing choice of wines by the glass and half litre, that list itself being a microcosm of the whole list, though increasingly biased toward Canadian products.
Wine service is unstuffy, but it is correct. We do our best to serve it at the right temperature. Hardly ever use an ice bucket. Deserving wines are decanted and served in good sized crystal. Our open wines are gassed after each pour. But in keeping with our casual airs, if somebody wants to rinse their glass with wine between bottles then we say, “Sure, ok, all right !”
Chef Emmett has provided a great Pan - Seared Sablefish with Orrechiette in a Tarragon Cream Sauce recipe to pair with our Blue Mountain Chardonnay.
Hope you find what you like
Hope you like what you find
Someone once told me that you know you're from the city when you don't know what a tomato should taste like. While that may be quite a sweeping statement, I fully understood what they meant when I bit into my first heirloom tomato.
Compared to the commercially grown tomatoes I had been eating from my local grocery store, these typically farm fresh, somewhat mutant looking tomatoes had such a rich texture and flavour.
Heirloom tomatoes lack a genetic mutation that allows them to come out looking "perfect" like the commercially grown tomatoes found in most grocery stores. The shelf life of an heirloom tomato is also considerably shorter than that of the other varieties, so it must be harvested and eaten in a short time frame. This results in only the freshest of tomatoes, and the best taste!
Some of the more popular types of heirloom tomatoes around the Okanagan include the Green Zebra, Black Krim, Brandywine, Early Girl, and the Ida Gold.
Pairing tomatoes with wine can be a bit tricky, but something that compliments the acidity and fruitiness of the tomato without overwhelming it is key. On the white side of things think Chardonnay, or a white with a rounder mouth feel. Pinot Blanc may also be a better choice than Pinot Gris as it tends to be a little less acidic. A dry style sparkling wine can also compliment heirloom tomatoes well.
If you're in the Okanagan around the end of August into mid-September, be sure to check out our farmer's markets for the best selection of heirloom tomatoes and be sure to sample all of the beautifully odd looking varietals.