Desert Hills’ Black Sage Bistro Executive Chef Patrick Khatri is turning heads. The young Toronto-based chef just joined the Desert Hills’ team and showcases how the winery makes award-winning wine and top quality food.

“He’s certainly a hard worker and his creativity is incredible. I would never have thought of the combinations he comes up with,” said Desert Hills’ marketing manager Trish Hahn. “He’s getting a lot of support from local chefs.”

Khatri does an expert job combining traditional Indian flavours in a modern way, infusing World Collective Elements and Fusion. For example, at the seventh annual Pig Out! festival in Oliver, Chef Patrick presented Tandoori prawns with watermelon radish, achari yogurt crème, mango coulee with amaranth and cilantro garnish. Just the description is enough to make your mouth water.

Khatri won the People’s Choice award for Best Dish and Best Pairing at the Osoyoos Oyster Festival — his first event in the Okanagan. His dish, named Fisherman’s Request, consisted of Tandoori halibut cheeks, lemongrass and sage potato puree with lemon radish, paired alongside Desert Hills’ award-winning Viognier.

“It is a very eclectic, yet focussed and interesting menu,” says Hahn. “It’s fairly compact with daily specials so we can showcase what our region offers.”

Desert Hills has a new outdoor tent. It now hosts weddings at its breathtaking vineyard.

At the end of July, visit the winery to enjoy the annual Summer Savour event, where wine will be paired with local meat, cheese and chocolate!

You’ll have to wait until August for Desert Hills’ 18th annual BBQ and Blues event. All food will be prepared and smoked in house by none other than winery owners Randy, Jessie and Rajen Toor. You’ll be dancing all night long with local band Swamp Honey.

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