SHORTLISTED FOR THE 2024 TASTE CANADA AWARD - REGIONAL//CULTURAL COOKBOOKS
A collection of more than 70 signature recipes from the Okanagan Valley's best chefs, restaurants, cafes, bakeries and wineries.
The Okanagan, Similkameen and Thompson Valleys in British Columbia are known to produce some of the most outstanding wines in the world. But the region is also emerging as an exciting culinary scene. Inspired by the Interior's organic farming and sustainable agriculture, the region's chefs are quietly bringing world-class techniques to the table, taking the golden beets, tomatillos, wild mushrooms, haskap berries and everything that grows so abundantly in every micro-season and transforming it into the kind of meals that would tickle a food critic's palate.
Okanagan Eats is a deep dive into this dynamic food region where locality is the name of the game. From a summer heirloom gazpacho to wine-braised short ribs, an orchard salad to a decadent brownie trifle, there is something delicious to suit every taste. While the recipes are chef-driven, they are intended for home cooks and designed to be uncomplicated and fuss-free.
Each recipe includes a suggested drink pairing, reflecting the spirit of collaboration championed by the community. Baked Brie with Haskap-Jalapeno Jam pairs beautifully with Fitzpatrick Family Vineyard's Fitz Cremant sparkling wine. Duck and Waffles for Sunday brunch is made more decadent accompanied by Hillside Winery's Syrah. And for the Big Ole Yorkie Bowl, Crannog Ales's Back Hand of God Stout is the only way to go.
Okanagan Eats aims to bring the culinary traditions of this flourishing scene to greater prominence-where food is fresh and delicious, and wine is bountiful.
Rezensionen / Stimmen
"Beautifully photographed ... mouth watering food."
-Montecristo Magazine
"You'll become acquainted with the food and wine experts who add the dazzle to the region."
-The Province
"The unique regional cuisine of the Okanagan is on display in all its fresh, vibrant glory."
-Okanagan Edge
"Stunning photography"
-KelownaNow
"A love letter to the Okanagan"
-PrinceGeorgeNow
Sprache
Verlagsort
Produkt-Hinweis
Illustrationen
Maße
Höhe: 257 mm
Breite: 206 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-1-77327-180-4 (9781773271804)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
As co-founder of Edible Vancouver Island, Dawn Postnikoff shares her passion for coastal living and the local food and beverage culture with the Edible community. Having left the corporate world to become a golf course and restaurant owner in 2008, she now organizes several events and festivals each year, works closely with her local chefs' association and promotes culinary tourism throughout the region. Dawn is mom to five "mostly grown-up" children and loves spending time outdoors when she isn't playing in her kitchen or sipping wine with friends. Joanne Sasvari is the editor of the magazines YAM, Vitis and The Alchemist and writes about food, drink and travel for Edible Vancouver, Destination BC, Food & Wine magazine and various other publications. She is also the author of the IACP-shortlisted book The Wickaninnish Cookbook, as well as Vancouver Eats, Island Eats and Paprika. In addition, she is a Canadian Wine Scholar, Level II BC Wine Ambassador and certified to Level III by the Wine and Spirits Education Trust.
Starters and Little Meals
Aguachile
Autumn Bruschetta
Baked Brie with Haskap-Jalapeno Jam
Beef Tartare with Pickled Mustard Seeds, Truffle Aioli and Soy-Cured Egg Yolk
Charred Apple and Triple Cream Brie Tart, Pumpkin Seed Butter, Apricot Gastrique
Chicken Liver Mousse with Porto Jelly
Moroccan Dip
Preserved Lemon Hummus
Roasted Beet Baba Ghanoush
Snap Pea Bruschetta
Things on Toast
Wild Mushroom Arancini
Salads, Soups and Sides
Beets and Sake Kasu Whey
Berry Pecan Salad with Neverland Apple Crumble Tea-Infused Raspberry Vinaigrette
Buttermilk Soda Bread and Cultured Butter
Cactus Salad
Creamy Vegan Heirloom Tomato Soup
Duck and Waffles
Family Roots Salad
Green Apple and Riesling BBQ Sauce
Grilled Summer Peach and Burrata Salad
Heirloom Tomato Gazpacho
Okanagan Ribollita
Okanagan Spring Asparagus, Morel and Sunchoke Soup
Orchard Salad with Poached Pears, Endive and Honey-Caramelized Carrots
Ponzu Steak Salad
Smashed Peas on New Season's Potatoes
Sprout Focaccia
Thai Coconut Curry Broth with Mussels and Clams
Brunch Fare
Benny Crabitz with Potato Latkes
Braised Beef Sandwich with Roasted Garlic and Dijon Aioli
House Granola
Soft Farm Egg, Morel Mushroom Soy, Crispy Bits and Chives
Wild Mushroom and Goat Cheese Quiche with Spring Salad
Mains
Arctic Char with Apple Jam and Hakurei Turnips
Beef Barbacoa
Beef Rendang
Big Ole Yorkie Bowl
Braised Lamb with Burrata and Herb Oil
Buddha Bowl
Cabernet Franc-Braised Short Ribs
Classic Bouillabaisse
Duck Breast with Red Cabbage Puree, Seared Red Cabbage, Pickled Cherries and Miso-Red Wine Jus
Orecchiette with Manila Clams, Merguez and Rapini
Pickle Fried Chicken
Potato, Camembert and Duck Pierogi
Potato Gnocchi with Venison Ragu
Roasted B.C. Halibut with Dill, New Potatoes and Corn-Glazed Cauliflower
Rosemary Lamb Chops with Gnocchi
Seafood Fettuccine
Smoked Cheddar and Pork Burger with Grilled Okanagan Apples
Spring Salmon with Pommes Anna, Morels, Peas and Garden Sorrel Sauce
Steak with French Beans, Heirloom Tomatoes, Toasted Hazelnuts and Fresh Herbs
Truffle Mushroom Penne
Cocktails
Blueberry-Basil Punch
Lavender Lemonade Cocktail
Okanagan Haskap Sour
Phantom Creek Smoky Hemingway
Summer Spritz
Desserts
Basque-Style Cheesecake with Marmalade Ice Cream, Salted Caramel and Marcona Almonds
Caramel Pot de Creme with Caramelized Peaches, Frosted Almonds and Chantilly Cream
Cherry Pavlova Bure
Chocolate Pot de Creme with Wine-Spiced Cherries
Double Dark Chocolate Mint Cookies
Gluten-Free Brownie Trifle
Milk Chocolate Mousse with Salted Caramel
Oatmeal Raisin or Chocolate Chip Cookies
Okanagan Delight
Okanagan Fruit Clafoutis with Red Wine Ice Cream
Popcorn and Chardonnay Ice Cream Sundae with Sable Breton, Sesame Miso Caramel, Caramel Popcorn and Vegan Meringue Shards
Tempura Chocolate Fondant
Vegan Blueberry Almond Joy Teacakes
