Each of the five courses at the sold out feast was prepped with ingredients sourced from Klippers Organic Farm in the Similkameen Valley and paired with wine from Naramata’s Moraine Winery.
Whetting appetites before dinner proper were plant-based cheese hors d’oeuvres from Blue Heron paired with delicious Bramble cocktails made with organic vodka from Pemberton Distillery. Once seated, we tucked into fresh ribbons of field cucumber with golden plum and Padron pepper relish paired with a glass of Moraine Estate’s “Pink Mountain” rose.
Next up was a beautifully composed plate of slow roasted beets on cashew crème fraîche and some Pinot Gris. On its heels was a tangy cherry tomato and broccoli tart on hazelnut crust served with a splash of Chardonnay. Charred zucchini and corn with hominy grits and apricot mustard shone next as the last of the savouries (with Viognier).
Finishing the meatless evening was a real showstopper: an amply charred peach with toasted chickpea meringue, candied pistachios, preserved green strawberries and red-veined sorrel. Served with a taster of Twin Peaks Ice Wine, it was bright and sweetly appropriate way to bid adieu to the season and the bounty it brought.
Take a look…