Recipes

Experience the taste Wine Country in your kitchen at home. Enjoy our recipe section in each issue of Food & Wine Trails featuring some of Wine Country's most incredible Chefs - many of whom of course utilize seasonal, local bounty. Our mantra at Food & Wine Trails follows many of our local culinary leader's philosophies: EAT local - SUPPORT your local farmer and COOK seasonally if possible. Bon Appetit!

One Big Table - Chef Giulio Piccioli ~ Asparagus Pesto

Published on July 10, 2014

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Aspragus Pesto 1 bunch of asparagus 1 handful of Parmigiano-Reggiano, grated 1/2 tsp. sea salt 2 cloves of local garlic 1 handful of fresh basil Crack of pepper 1/2 cup Franci bi...


Baked Mussels with a Maple, Mustard, and Miso Crust

Published on July 3, 2014

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Bill Jones, Author, The Deerholme Foraging Book Chef, author, forager, farmer - Bill Jones is the Island’s go-to guy for everything delicious.  Living on his own slice of paradise on...


Lavender Martini

Published on July 3, 2014

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lavender martini Karolina Born-Tschümperlin, Forest Green Man Lavender Farm 1 1/2 ounces LEGEND DISTILLING vodka or gin (or other) 1 tsp fresh lemon juice 1 tsp of lavender sy...


lavender martini

Published on July 3, 2014

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Karolina Born-Tschümperlin, Forest Green Man Lavender Farm   1 1/2 ounces LEGEND DISTILLING vodka or gin (or other) 1 tsp fresh lemon juice 1 tsp of lavender syrup* ...


Okanagan Spirits Currant Drop

Published on July 3, 2014

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Okanagan Spirits Distillery     2oz Okanagan Spirits GIN
 1oz Fresh Lemon Juice
 1/2oz Simple Syrup
 1/2oz Okanagan Spirits Blackcurrant Liqueur

 In a ice filled s...


Icewine Crème Brûlée

Published on July 3, 2014

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Basket Case Picnics, Serves 6   This version of crème brûlée is not made with eggs – instead uses the acidity of Icewine, a very sweet dessert wine, to set th...


Applewood Smoked Okanagan Rainbow Trout 

Published on February 27, 2014

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Applewood Smoked Okanagan Rainbow Trout   “I made this delicious dish with local rainbow trout and it was divine” Chef Rob Cordonier, Hillside Bistro at Hillside Winery, ...


A Celebration of Apples & Kale

Published on February 27, 2014

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Thankfully super star veggie Kale continues to stay on the hit list for favorite food trends this year. With its super blast of vitamins jammed into its every bite of leafy goodness, I try to eat a...


Recipe: Pan Seared Venison Steaks

Published on February 27, 2014

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Pan Seared Venison Steaks with Cannery Brewery Blackberry Porter Cream Reduction Recipe by Jordan Ash, Executive Chef/Owner Flambe Catering Ingredients: 1 lb thinly sliced venison loin s...


The Jam Goddess - Irene Ens - Meyer Lemon Marmalade

Published on February 25, 2014

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Meyer Lemons are the hybrid of a lemon and an orange and taste more like orange than lemon.  Once rare, most large grocery stores now carry them.  I have noticed two kinds – one tha...