2225 Saucier Road Kelowna, BC Phone: (250) 448-1826 Email: firstname.lastname@example.org
Harvest table al fresco dinner for 16 guests at Sunshine Farm where all the vegetables, fruits and herbs were harvested from the property’s 12 1/2 acres of rolling gardens, meadows, and ponds.
- Raspberry Chocolate Mint Popsicles
- Pea Puree with Tortellini
- Red Plum & Elderflower Punch
- Wood Fired Flatbread made with wild sourdough, fava bean purée, heritage potatoes, rosemary and pecorino
- Heirloom Carrot Terrine & Roasted Beet Salad – a mix of freshly picked spring greens and roasted baby beets, local goat cheese, honey walnuts and farm apricot vinaigrette
- Wood Fired Roast Chicken – farm raised organic chicken with honey apricot glaze, farm salsify purée, fire roasted heritage potatoes, rainbow carrots and Egyptian walking onions
- Seasonal Dessert of buttermilk shortcake biscuit, sour cherry elderflower ice cream & dark chocolate ganache
The term farm-to-table has become so common these days that it’s lost some of its appeal for me. A harvest table dinner at Sunshine Farm, however, is worth getting excited about.
Consider the wood fired flatbread we enjoyed as a first course. It got its start in 2011 when the Alcock’s mixed Marquis wheat from their fertile fields with sour cherry juice to make wild sourdough. To make the tender, flavourful crust, they grind their own wheat then mix it with the sourdough starter, before topping it off with heritage vegetables they’ve grown from seed.
The chickens that were featured in the main course were young, free-range, organic birds that roamed in an open area affectionately known as ‘Poultry Park’. The honey apricot glaze they were slathered with was made with honey harvested from the Alcock’s own hives where the bees have had the benefit of all the many heritage varieties of fruits, vegetables and flowers grown on the farm. And the apricots…well, you get the picture.
With the exception of the olive oil and dairy, every ingredient served was sourced right from the farm. Even the lilies that garnished the lovely heirloom carrot terrine were freshly picked and edible.
Food like this speaks for itself. It doesn’t need bold spices or sauces to hide its flavour – just a shimmer of olive oil and sprinkling of sea salt. No more. “It should taste of what it is,” goes the saying, and it did.
Fresh. Sustainable. Organic. Delicious.
The 2nd annual Sunshine Farm Tomato Festival with its incredible array of heirloom tomatoes in all their glory plus wood fired pizzas, farm tours, a market table and creative tomato-based food and drink tastings (including some surprising tomato desserts).
If you love tomatoes like I love tomatoes, you don’t want to miss this!
photo courtesy of Dina Honke, Olive Oil and Lemons
Save the Date
September 13, 2015: Sunshine Farm Tomato Festival, $50
If you are looking for somewhere to stay to explore Kelowna, give the Delta Hotels Grand Okanagan Resort a try. With the boardwalk packed full of delicious restaurants to try, the Delta Hotels Grand is in the perfect location to explore Kelowna’s culinary scene. The newly renovated Oak & Cru restaurant within the hotel offers an impressive wine list and delicious farm to table dishes which will make it hard to convince yourself to leave!