Saluting the coming of spring and the growing season’s bounty, Summerhill Pyramid Winery reimagines its menu to highlight its organic garden on each plate. The Summerhill Organic Bistro moves to prix fixe menus for lunch and dinner, rotating approximately every four weeks.
Lunch is a set two-course experience while at dinner, three to four courses will be offered. The culinary and gardening teams collaborate closely to design menus to spotlight the season’s best produce with a goal of zero waste of nature’s abundance.
Jeremy Luypen, Director of Culinary and Winery General Manager, noted, “Our goal is to pair Summerhill’s internationally acclaimed organic and biodynamic wines cellared in the pyramid with organic produce grown on site without compromise and without waste. This highly focused menu planning enables Summerhill to buy whole poultry, pigs, and steers to incorporate every single piece of the animal in a meaningful, caring way.”
Tour the Garden, Celebrate it on Your Plate
Visit the tasting room and tour the gardens before or after your meal. New signage facilitates self-guided tours. Guests are invited to talk to Summerhill’s gardeners to learn about what’s grown on the property or perhaps pick up a few tips for their home gardens. In addition to informal discussions on what’s alive in the garden, gardeners will periodically give formal talks.
Container Kitchen Offers Picnic Fare
Summerhill has new licensed areas with benches or you can spread your own picnic blanket to soak in the scenery, sipping Summerhill wine and food from the container kitchen. Think fun sandwiches and creative salads that combine tasty elements such as quinoa and farro with fresh produce.
These vibrant selections are perfect to nosh at Summerhill or packaged as a picnic to go. In keeping with the zero-waste initiative, containers are made with plant-based products.
See summerhill.bc.ca for latest menus, events, and wine releases.