This season the team at the Sonora Room Restaurant has been focused on interpreting the region’s produce while crafting their wine-friendly menus and delivering “the essence of wine country dining” to visitors from everywhere. The 2015 crew is solid with Chef de Cuisine Damian Mischkinis working alongside Sous Chef Ian Bohun, all under the guidance of Culinary Director Lee Humphries. The features change daily to accommodate seasonal ingredients such as heirloom tomatoes and cucumbers from one of their main local sources, Carolyn Tipler of Le Petit Clos, Oliver’s Covert Farms or from DelicaSea, a sustainably farmed and Ocean Wise approved Arctic Char producer.
The front of house position at the restaurant is now in the capable hands of Cassandra Capone, who joined the team as restaurant manager at the start of the season. Capone has had stints in Ontario wine country and was recently at the noteworthy Vasse Felix Winery in Australia as the assistant hospitality director. Capone’s devotion to quality standards and teamwork ensures that the front of house delivers consistently.
The team will be joined in September by a vast flurry of culinary talent as Kelowna’s Waterfront Restaurant’s Chef Mark Filatow, Tofino’s The Wolf in the Fog’s Chef Nick Nutting, Alberta’s SAIT instructor/Chef Andrew Springett and former Hotel Arts in Calgary’s Chef Duncan Ly will fly in for a special evening. The dinner is billed as an “Okanagan Feast with Canada’s Leading Chefs”, and is a Visa Infinite dinner, on Friday, September 11th at 6:30 pm.
In November, the Sonora Room team will travel up to Whistler for the 2015 wine and food celebration, Cornucopia, where they will present chef demos, a lunch and a dinner. Details will be announced shortly.
(pictured: Chefs Lee, Ian, & Damian)
~ Cassandra Anderton
A Super Chef Team At Burrowing Owl