Charcuterie Platter and Cauliflower Fritters – Bistro Rouge
We enjoyed sharing these two delicious starters from Bistro Rouge – the Charcuterie Platter, a selection of fine cured and preserved meats with grainy mustard, cornichons, smoked egg, and soft, fresh bread and butter – and the famous Cauliflower Fritters, a beautifully presented dish of two-bite pieces of cauliflower in a light batter, fried crispy outside and still with a bite inside, dressed with Hollandaise Sauce andmicroleaves. Pleasing to the eye and pleasing to the tum!
— Linda Garson, editor-in-chief/publisher, @vineanddine
Buffalo Tartar – Bar C Restaurant and Lounge
This is one dish I could eat all day. The high-quality tartar (the buffalo is locally-raised on CRMR’s ranch) is mixed with Dijon, capers, gherkins and herbs. Help yourself to a dollop on top of a slice of toasted baguette and relish in the tangy flavours. Bonus: It’s a generous serving size, perfect for sharing amongst friends.
Hopflower Shrub – Bar C Restaurant and and Lounge
Made with premium small batch Kentucky bourbon, Portuguese Moscatel de Setúbal, ginger beer and the housemade “shrub juice,” this is an easy-sipping cocktail. It’s bubbly, fresh and perfect for an after work cocktail on the patio. (And, they have an amazing patio!)
— Laura Lushington, digital media editor, @LauraLushington
JoieFarm 2013 A Noble Blend
Drinking wine is a joyful experience, especially when it’s with those we love. Heidi Noble and Michael Dinn of Naramata’s JoieFarm take joy seriously, even naming their winery after it. They’ve bottled happiness with JoieFarm’s 2013 A Noble Blend, a white wine made in the spirit of Alsace with all the zest of the Okanagan. The result: pleasing aromatics (muscat, gewürztraminer, and schoenberger) meet fresh acidity (riesling), giving a distinctive BC twist (pinot auxerrois and pinot blanc) to a clean, classic profile. Starry summer nights, meet liquid joy.
— Jeannette Montgomery, contributor, @OkanaganWriting