More exciting news for Kelowna’s food scene—The Curious Artistry & Alchemy Café is open for business.
After anxiously awaiting the launch of the Coccaro family’s new eatery just up the street from their flagship restaurant, La Bussola, my patience has been sweetly sated and curiosity rewarded. Luigi Coccaro, the youngest member of the family, is the front man of this hip new venue and has helped create a restaurant with dual personality—a café/pizzeria at 1423 Ellis St.
One half of the room is café style, a delicious breakfast menu (love the old newspaper style format) featuring my now favourite breakfast item in town—eggs benedict served on delicious wee biscuits topped with tomato jam and a perfectly spiced harissa sauce—love it. Excellent espresso and espresso drinks are created on a beautiful imported Italian coffee machine. Also imported is the wood fire pizza oven on “the other side” that fires up house made pizzeria to pair with the many beers on tap and, of course, a great wine list created by Luigi’s talented palette. TV screens frame the room with benches and long tables—perfect to plant yourself on to watch a game of footie. www.thecurious.ca
Foodie news flash. Chef Jesse Croy, from Summerhill’s Sunset Bistro, will be moving on to an exciting new role with the Lower Mainland’s Two Rivers Specialty Meats. After a successful run of nine years at Summerhill crafting menus and cooking with organics featuring produce grown in the vineyard, Croy is taking on a more flexible role in sales and consulting, allowing him to remain in the world of locally-sourced farmers so that he can spend more time with his young family at home. Two Rivers Specialty Meats is a go-to supplier for conscientious chefs and retailers that sources the best, sustainable locally raised animals. We wish him the very best and look forward to some of his new recipes featuring the Two Rivers products. Congratulations Jesse—will miss you at Summerhill. (The new chef better keep that crazy good Agro Dolce pizza on the menu.) www.tworiversmeats.ca.
Another new delicious thing that I love—Nextjen gluten free flour is now available in Kelowna. Talented chefs Jen Peters and Hamid Salimian in Vancouver sprout and mill their own buckwheat and are committed to making the gluten-free baking blend GMO free. I love this couple and their brand—and I have been to see their pristine German mill in action.
The flour is available for sale at Codfathers Seafood on Gordon and chef Ross Derrick at the new The Table at Codfathers Market (their in-store restaurant) uses Nextjen flour to make his tempura fish and chips. Derrick explained that he chooses gluten-free flour not for dietary reasons but because it actually is the best flour to fry in to get crispy results. Go to www.nextjen.ca for more info and more gluten free recipes.
On that note, I am salivating thinking about the fish and chips at The Table—they are truly fantastic. The chips are insanely good and are served with a smoked tomato aioli—Mmmmm. Not just a fish n’ chipper joint, I have had reports from various mouths that everything on the menu is delicious from the mussel dishes to the Korean-style cauliflower and I can’t wait to try it all.
The Table is open Monday through Thursday and on Saturday’s from 11 a.m. to 4 p.m. as well as 11 a.m. to 6 p.m. on Friday’s. They’re located at 2355 Gordon Dr. Facebook /thetableatcodfathersmarket.
Other fabulous food things to check out and do: Read all about local success story Matt Gomez and spread the word: www.soilmate.com.
Don’t miss the Kelowna Farmers & Crafters Winter Markets at Parkinson’s Rec Centre on Dec. 13 and 20.
