Taste the Season

This editorial was written by Roslyne Buchanan for B.C. Food & Wine Trails, September/October 2015

Whether a knack or obsession, RauDZ Regional Table culinary team knows how to source the best local ingredients and create a stunning menu. Feast on fresh-from-the-field heirloom tomatoes, patty pan squash, summer onions, apricots, herbs and corn selected and grown by an impressive roster of local farmers. Many suppliers have been aboard for years, and RauDZ team is constantly discovering farmers who share their passion for food. What says summer better than an Heirloom tomato salad with Natural Pastures Bocconcini, and basil crunch? The latest menu features Sterling Springs Chicken & Apricot Ballantine with bacon polenta fries, roasted corn & bean succotash & a stone fruit mostarda. There’s Simple Pasta, never that simple although truly delicious with pappardelle, roasted garlic, spinach, patty pans, summer onions, and Blackwell Dairy Cream. Chopped Canada fans who watched Chef Brock Bowes win the title and $10,000, will recognize his winning dish! Taste for yourself his Bison Flat Iron, rosemary fingerling potatoes, Heirloom tomato stack, roasted peach jus, and blue potato crisps.

Always tasting and searching out the best varietals and vintages from across the Okanagan Valley, Audrey Surrao and Andrew Schneider curate the wine list to pair perfectly with the thoughtfully-constructed food menu. New to the list are wines from Culmina Family Estate (Oliver), Roche Wines (Naramata) and The Hatch (West Kelowna) to name a few. ‘Big bottles’ (1.5 litres) add weight to the list – Hester Creek Cabernet Franc 2010 (Oliver), Kettle Valley Malbec 2010 (Naramata) and the Meyer Family McLean Creek Pinot Noir 2013 (Okanagan Falls). All Okanagan, all delicious!