During the Okanagan Spring Wine Festival, Burrowing Owl’s Sonora Room will feature daily tasting menus crafted by Chef Damian Mischkinis. As always, the restaurant’s cuisine will showcase products available from the winery’s local suppliers. Many of the ingredients in the Sonora Room dishes come from a nearby organic farm called Le Petit Clos, which grows produce exclusively for the restaurant’s use. The winery’s chefs work with the farmers at Le Petit Clos to determine what should be planted for the upcoming season, and the resulting harvest includes a bounty of amazing garlic, beans, cucumbers, heirloom tomatoes, baby eggplant, potatoes, squash, peaches, apricots, currants, and a wide variety of fresh herbs.
Be one of the first to try wine country’s new spring releases with a getaway to Burrowing Owl Winery’s Guest House. The “Mid-Week Blossom Getaway” is available Monday to Wednesday from May 1st to 28th and is only $158.50 per person based on double occupancy. Included in the deal is one night’s luxury accommodation, a three-course dinner in the winery’s onsite Sonora Room Restaurant, and a wine country breakfast.
Still undecided?  Allow us to whet your taste buds with winemaker notes on one of the new Burrowing Owl releases:

2014 Burrowing Owl Pinot Gris – $20.00
On the nose there are lovely, ripe expressions of pear, honeydew melon, and nectarines, with white flower, and cardamom. The palate has a mouth-filling richness with layers of orchard fruits, cantaloupe and yellow plum, balanced by hints of mandarin rind and a chalky minerality.  This Pinot Gris is approachable and smooth, and ends with a nice, long finish. Try with grilled halibut accompanied by citrus and melon salsa.

~ Cassandra Anderton

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