I had a delightful time in the Okanagan this past week. As I noted in a couple of posts previous, I was up for a dinner at Cabana that starred the cooking of host chef Ned Bell and visiting chef Michael Allemeier (interview) from Mission Hill. This addition includes a little home movie I made from the trip, plus an updated photo gallery and the full menu with wine pairings…

On the first night I hooked up with friend and colleague, Jamie Maw (interview), with whom I am in the middle of finishing text for the new Vancouver Cooks cookbook, and stayed up far too late eating lasagna and cavorting with good people.

The following morning had me at Mission Hill (where I stayed for the duration), touring the kitchens with Allemeier’s soon-to-be replacement, Matt Batey, and wandering the grounds of the winery all alone in the refreshing cold.

Later that same night it was off to Cabana for the main event. It’s always an interesting dynamic when two or more chefs share the same kitchen line, and this evening was no different. The spread they put out was first class, with Bell and Allemeier tag-teaming course after course (full menu under the gallery below).

PHOTO Gallery

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Menu

2007 Five Vineyards Rose

Reception Tastes

Pear, Goatgoanzola and Pine Nut Pizza

Schiken Ham, Spiced Pear and Vanilla Cracker

Ahi tuna tartare tacos

Ginger pork empanadas

2007 Five Vineyards Pinot Grigio

Shellfish

Spot Prawn and Scallop Ceviche with Verjus Pearls

basil yogurt, crisp parsnip and micro greens

Roasted Scallop with Organic Walnuts and Golden Raisins

Curried Lobster Emulsion

Eggplant puree

2006 Perpetua

Rabbit

Shepherd’s Pie

saddle

Rillette and Brioche “Finger Sandwich”

Brassica Mustard Crème Fraiche

Galantine with Hazelnuts

Potato chips

2005 Quatrain

Venison

Sous Vide Cooked Loin with Mushroom and Mint Bread Pudding

Braised Venison Shank on Stoneground Polenta

Roasted carrot and plum

2005 Oculus

Aged Cheese

White Grace and Hazelnut Soufflé with Oculus Cherries

beetroot

Blue Cheese Shortbread and Camembert

2007 Reserve Riesling Icewine

Citrus

Orange and Cardamom Scented Chocolate Chai with lemon madeleine and lime marshmallow

Lemon and White chocolate cream with honey pistachio baklava

Home

Sweet Cherries to go

Boxed chocolates

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Many thanks to Kate Colley, Ned Bell, Michael Allemeier, Jesse Harnden, Jamie Maw, Ingo Grady, Anthony von Mandl, Matt Batey, and Tourism BC for their food, drink, and hospitality. As I closed in the little home movie above, I had a truly wonderful time.

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Andrew Morrison is a west coast boy who studied history and classics at the Universities of Cape Town and Toronto after an adolescence spent riding skateboards and working in restaurants. He is the editor of Scout Magazine, the weekly food and restaurant columnist for the Westender newspaper, a contributor to Vancouver and Western Living magazines, and a proud board member of the Chef’s Table Society of BC. He lives and works by the beach in Vancouver.

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