The GOODS from Mission Hill Family Estate
Vancouver, BC | On Saturday, August 27, Mission Hill Family Estate and The Glowbal Collection present an exclusive wine country collaboration. The ‘Three Chefs in the Vineyard’ dinner features Matthew Batey (Executive Winery Chef at Terrace, Mission Hill) and Vancouver-based culinary artists Dennis Peckham (Executive Chef, COAST Restaurant) and Ryan Gauthier (Corporate Chef, The Glowbal Collection).
To set the mood and start the soiree, fresh summer wines and canapés are served between rows of Pinot Noir and Chardonnay vines.
Next, guests stroll to the Terrace restaurant where inviting and dramatic harvest tables are set for an amiable evening of dining ‘al fresco’. A locally-inspired four-course menu is presented by this trio of chefs, expertly paired with highlights from the winery cellar — all while being surrounded by the natural beauty of the Okanagan Valley.
Experience an intimate gathering with fellow food and wine lovers, enticed by rich experiences, great company and creative chefs — from some of BC’s favourite and most memorable restaurants. Details after the jump… Read more
News from Scout supporter Mission Hill Family Estate
Vancouver, BC | With the first day of fall upon us, we’re delighted to announce a series of celebratory events to commemorate Mission Hill’s tenth vintage of our premium Bordeaux-inspired wine, Oculus, this autumn. Next month during the 30th Okanagan Fall Wine Festival we’re holding a selection of intimate activities in our Oculus Salon: from vintage library, component and barrel tastings by our Sommeliers to “Message on a Bottle” personalized Oculus signings by Chief Winemaker John Simes and Proprietor Anthony von Mandl. Also on Thanksgiving weekend, we’re honoured to have top restaurants in British Columbia and Alberta offer “Buy the Glass” pours of rare Oculus magnums. More details on our website. Read more
News from Scout supporter Mission Hill Family Estate
Vancouver, BC | Join Mission Hill’s Director of Wine Education Ingo Grady and Fleuri Executive Chef Michael Deutsch as they showcase the classically inspired Okanagan Valley wines of Mission Hill Family Estate and the progressive Northwest cuisine of Fleuri Restaurant at Vancouver’s Sutton Place Hotel. Date: Tuesday September 28th 2010. Time: 6:30pm. Cost: $120 per person. Reserve after the jump… Read more
As noted in a mobile post yesterday, I’m up in the Okanagan staying at Mission Hill for a few days. I woke up this morning (following a near-debaucherous evening at Jamie Maw’s place), shook out the Syrah and Heineken cobwebs, and took my coffee up to the winery. Following a tour of the kitchen with Matt Batey, the new winery chef – replacing Michael Allemeier, more on that here – I wandered around the wintry grounds, listening to the bells chime and contemplating the seasonal extremes of the world’s deserts before the gates opened to the public. It was fortuitous timing, as I’d never had the place to myself before. Snaps below.
I also had the good fortune of tasting Mission Hill’s new Perpetua and Quatrain labels (among a half dozen others) with Ingo Grady and resident sommelier Jesse Harnden (tasting notes by Rhys Pender). Two very charming chaps whose enthusiasms for their wines are infectious.
Tonight, Matt Batey and Michael Allemeier are cooking with Ned Bell at Cabana. I’m really looking forward to it, and will report back upon my return to Vancouver tomorrow (it’s unlikely I’ll be able to find my laptop under the table once this evening winds its way down, so you’ll have to bear with me – occupational hazards, et cetera). Late on Thursday or Friday I’ll put together a lengthy field trip film that will see plenty of shots and clips from every day that I’ve spent up here. So far so awesome…
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.
Mission Hill Family Estate has announced that chef Michael Allemeier (interview) will be departing the winery this summer on August 1st. He will be replaced as Winery Chef by Matt Batey, who is promoted from the position of Terrace Chef to lead all of the winery’s culinary programs. Read more
The Winery is open from 10:00 am – 5:00 pm with tours and educational seminars offered.
The Terrace is open from May to September for lunch from 11:30 to 3:00pm and Tapas from 3:00pm to 5:00pm. For restaurant or seminar reservations, visit our website, or call 250-768-6467
Proprietor: Anthony von Mandl
Chief Winemaker: John Simes
Executive Winery Chef: Matthew Batey
Wine Education: Ingo Grady
Sommelier: Jesse Harnden
About Mission Hill
“The centerpiece of the Canadian wine tourism industry…understated wines which rank among the country’s best and the Terrace Restaurant on the estate’s front lawn is one of the most glorious dining experiences around.” Travel & Leisure Magazine, February 2008
Located in the heart of British Columbia’s Okanagan Valley, Mission Hill Family Estate is a family-owned winery that crafts boutique wines. Majestic mountains, scenic lakes, and lush orchards encase the winery’s dramatic architecture and culminate in a setting that celebrates wine, food and the arts. Our Chief Winemaker John Simes, uses a ‘pruning to bottle’ program for the viticulture to winemaking process that ensures all our wines reflect the origin and unique character of the Valley. Visit us at the winery’s Education Centre for workshops and seminars on tastings, viticulture, wine and food pairings and more or enjoy our elegant tasting salons which provide a luxurious setting for an exclusive sampling of Mission Hill Family Estate wines.
We invite you to join us for patio dining at The Terrace and enjoy lunch or tapas overlooking our lush vineyards. Our Winery Chef’s innovative culinary style of Cuisine de Terroir, a seasonal and regional approach to gastronomy, is globally influenced, but locally crafted. Our Chef selects only the freshest local ingredients and seasonal fare is handcrafted to compliment our wines. Year round private dining is also available with the pinnacle Chef’s Table dining experience, an intimate evening with our renowned Winery Chef.
The Terrace is a proud member of OceanWise.
Mission Hill Family Estate has been honoured with numerous awards including:
* The Terrace, Top Five Winery Restaurants in the World by Travel and Leisure Magazine, 2008
* The Terrace, Best Okanagan Restaurant, Vancouver Magazine Restaurant Awards 2009
* Best Icewine in the World, 2008 International World Challenge
* 2007 & 2001 Winery of the Year as rated by Wine Access Magazine