Kelowna has been experiencing some excitement on the local food scene. New(ish) Krafty Kitchen on Water Street has been enjoying success after opening this summer as has Kettle Valley’s new neighbourhood hangout, Kettle Valley Plates (I hear the brunches are delish).
Hot off the press: Chef Ross Derrick’s highly anticipated new lunch spot has just opened. Located inside Codfather’s Seafood shop in Guisachan Village, The Table at Codfather’s Market will be serving up 100per cent Ocean Wise delights from the sea. So much more than the sure-to-be amazing Tempura Battered Fish & Chips we’ve been longing for, Chef Derrick explains his new menu as “fresh and simple.”
Dishes like Prawn and Fish Curry and French-Style Fish Stew get me excited as well as the great-for-sharing bites like Fish Cake Sliders, half pint of Prawns with Garlic Rouille or Steamed Mussels and Clams. I am so in.
Congratulations Ross. I love in-market eateries—you can’t get much fresher than this unless you are living right #bythesea.
In other restaurant news, RauDZ Creative Concepts (RauDZ Regional Table and micro bar) has appointed a new executive chef. Chef Brock Bowes as joined the exceptional culinary team and will oversee operations at these two favourite Kelowna eating and drinking spots.
Bowes offers an impressive resume to this established crew, including his recent post as executive chef at Burrowing Owl’s celebrated Sonora Room Restaurant in Oliver. Chef Rod Butters will move behind the scenes, continuing to work as co-owner/operator of RauDZ Creative Concepts with partner Audrey Surrao as well as embarking on some delicious new projects. Word is that he is also working on a cookbook.
I hope that you are still enjoying the bounty of our local harvest. The Kelowna Farmers & Crafters Market has wrapped up its outdoor operation for the year, but fear not, they are back inside the doors of the Parkinson Recreation Centre with market days scheduled for Nov. 22 and 29 this month. Squash, pumpkin, potatoes, parsnips, Brussels sprouts—all translate into the delicious flavour of autumn. It is time to roast, braise and cook the season.
Have you ever tried duck fat roasted potatoes? An absolute delight, the rendered duck fat tossed in quartered potatoes and roasted until crisp-skinned with a sprinkle of sea salt is one of our absolute favourite side dishes.
Sandrine French Pastry and Chocolate on Dilworth (beside the Orchard Park Liquor Store) not only offers a jaw dropping display of Chef Sandrine’s trademark chocolates, pastries and cakes, she also provides then necessary savouries to complete your French pantry at home. including duck confit (so easy, just reheat the already cooked duck legs in the oven for a gourmet, comfort food dinner at home)—she also retails containers of the snow-white duck fat.
Speaking of classes, the second series of Food, Wine, Farm Workshops at Okanagan College is underway. Okanagan College’s Penticton Campus is now offering an exciting range of Food, Wine and Tourism programming in their new Sensory Centre. This beautiful classroom is designed for cooking classes and wine tastings.
• Next up for the Food, Wine, Farm series that I have designed around the talented cast in my Okanagan Cookbook includes Nov. 16: Sausage & Sauerkraut making with Chef Derek Uhlemann at Covert Farms that includes a wine tasting featuring Covert Farms Family Estate wines.
• Following that on Nov. 23: Forage the Okanagan with Chef Jeff Van Geest from celebrated Miradoro Restaurant in Oliver. Chef Jeff is bringing along Larry Moran, a favourite forager used by local chefs to discuss foraging before utilizing the bounty in this hands-on cooking class. Wine pairings with Tinhorn Creek wines.
• Dec. 7 our favourite local baker Monika from Okanagan Grocery—Artisan Breads will be baking Christmas cookies. Deb Synnot, local coffee roaster from Bean Scene, will be joining her to pair some delicious coffee drinks for the holiday season. Go to the website to register: http://www.okanagan.bc.ca/Page34796.aspx.
