Executive Chef Robert Cordonier of Hillside Estate Bistro is passionate about food, and not just great food but also the sustainable supply and connection to food. "We showcase Naramata fruit, Okanagan farmers and BC ingredients as much as we can. When I go to California or to France, I want to eat food that reflects the area. That's my goal for our restaurant. That we source the best possible ingredients from farm to fork and reflect the food of the Okanagan."
Chef Rob also aims to provide a menu that pairs beautifully with Hillside's wines. You absolutely must order his signature dish: Confit Duck Leg "Grilled Cheese" Sandwich, with local Camembert, Cherry Star Anise Relish and Caramelized Onions. Beautifully paired with a Hillside Cab Franc. For those hot patio days, order an ice cold Gewürztraminer and the house made Potato Brioche Tartine of Warm Little Qualicum Brie with Roast Garlic and Apricot Honey spread. Along with the launch of the new look labels for Hillside Wines, there is a full line of condiments and jams now being offered in the winery.
Hillside has one of the premiere patios for summer wine sampling with a lower terrace and gorgeous upper deck with breath taking views. They are surrounded by spectacular gardens, the work of Karin Parkin, who will be leading Garden Tours July 2-6th. The tours are free but all donations are welcome for SOWINS. And if you find yourself indoors, you will have a chance to view collections of beautiful art from local artists displayed in their Tumbleweed Gallery. Other special events over the summer include a Guest Chef Dinner, August 16th, with Chef Michael Allemeier and ongoing Wine Tasting Cruises with the Casabella Princess, departing Sundays out of Penticton Marina at 10:30 am.
~ Terry Meyer-Stone