Monthly Archives: May 2020

Dreaming of my favourite places in BC #bcwines

Spirit Ridge Resort, Osoyoos

I love living in Vancouver and love cities but I have to escape regularly and this year, after staying home for months, I need to get out. I’m dreaming of early morning open roads and great restaurants at sunset.

We started visiting Okanagan wineries in 2007. Wine was my new hobby and many winemakers were just starting out. I loved the excitement didn’t feel foolish for my ignorance.

Over the years many young people have grown up in the wineries and are bringing fresh perspective and enthusiasm.

One of my favourite drives is the Hope Princeton to Osoyoos ending at Spirit Ridge.

The resort offers everything for a great vacation: suites with full kitchens, an onsite winery and tasting room, cultural centre, adult and family friendly pools, a 9 hole golf course, gym, a spa and an exciting new restaurant.

Chef Murray MacDonald and the indigenous culinary team launched The Bear, The Fish, The Root and The Berry last year. I’m thrilled to see the resort amp up the food experience and I believe Chef MacDonald and the new culinary team can do the job.

Great wines need great food and things keep getting better outside Vancouver as chefs look for options for a balanced family life and opportunities that come with growth in tourism.

One thing is for sure, the food and wine scene in the Okanagan keeps getting better and better and I have no doubt that the people working there will rise to the challenge of the summer of CoVid and create great experiences. Things will be more exclusive and everyone will put their hearts and souls into it. For sure it will be a bit more expensive but it will also be hard to get. Planning early is a must. Small groups of up to 6 will enjoy guided, sit down tastings and beautiful dining and chefs with more time to create perfect meals.

I have a hotel booked, now for the winery visits.


Cooking therapy

I put in 6 straight hours of hard mental labour. Horrible Covid business stuff, but I had some cooking to look forward to.

Tuna steaks will be my 1st BBQ of the year.

I was happy to start by choosing the wine.I love being in the Meyer Vineyards club and having a great selection of exceptional Pinot Noir always available.Tonight I’m self soothing with 2017 Micro Cuvée from the McLean Creek Vineyard. I love being able to drink from the same vines year after year.

I made had some balsamic vinaigrette and I’ve mashed in some roasted garlic to baste the tuna. Scavenged a few potatoes from the bin. They might need a fair amount of butter.

The tuna turned out delicious.