Much more than award winning winery and bistro, Hillside’s winemaker Kathy Malone and chef Brent Pillon’s shared philosophy is creating a unique and compelling wine and food experience.
“We both feel strongly that you start with good ingredients whether they be premium Naramata Bench grown grapes or locally-sourced produce at its peak and let these ingredients do the work,” says Kathy. Chef Brent says, “It’s about showcasing the grapes and food and doing as little to them as possible to let all the flavours shine through.”
Brent’s Bistro menu features beautifully flavoured and presented share plates designed to pair with Kathy’s wine portfolio to create a dining experience that encourages guests to slow down, soak in the view and savour every bite and sip in this special spot on the Naramata Bench.
Here is a taste of one of Chef Brent’s new dishes beautifully paired with the newly released 2016 Reserve Pinot Gris. The bright acidity of this wine complements the sweetness of the beets, while the creamy palate balances the flavour of the rich hazelnut pesto. Winemaker Kathy describes the 2016 Reserve Pinot Gris as, “Our classic Pinot Gris with luscious ripe fruit scents of orange blossoms and vanilla mingled with tropical fruit aromas followed by a rich and supple mid-palate.”


Honey Roasted Beets with Toasted Hazelnut and Cilantro Pesto

1 lb. beets
45ml olive oil
sea salt
25ml honey

Clean and wash beets thoroughly of any excess dirt. Toss with oil and sea salt and roast in oven at 300F until tender and blistered. Remove from the oven and drizzle with honey.

For the pesto:
100g cilantro
25g toasted hazelnuts
2 cloves garlic
100ml olive oil
15ml lemon juice
sea salt

Add ingredients to a food processor or blender and pulse until desired consistency is achieved.