From Me to Me and Others

The following article was written by Roslyne Buchanan for BC Food & Wine Trails, September/October 2017 issue.

Chef Rod Butters’ long-awaited cookbook, The Okanagan Table:  The Art of Everyday Home Cooking, is a love letter to the region.  Taking my cue from the old advertisement in which the guy liked Remington razors so much that he bought the company, I’m buying it as an ideal gift- for myself, and for guests who love to visit and friends who love to live here.

Fans of Butters, who was inducted into the BC Restaurant Hall of Fame in 2007 by his peers, and of his RauDZ Creative Concepts restaurants, co-owned with Audrey Surrao, are ecstatic to obtain his first cookbook.  Signed copies are offered at all three locations including RauDZ Regional Table, micro bar & bites in Kelowna and Terrafina at Hester Creek by RauDZ in Oliver.  You can always pair it with deliciousness created by RauDZ for purchase such as the blackberry ketchup or mustard, or with a gift certificate for a night out.

Published by Figure 1 Vancouver, The Okanagan Table offers 80 recipes and more than 120 photos by local professional David McIlvride.  The stunning photography was shot throughout the valley and in Butters’ own home.  Canadian culinary icons, Bernard Casavant, Anita Steward and Jamie Maw wrote the forewards.  Plus, Butters kept it local by printing it in Canada rather than overseas like many cookbooks you see on the shelves.  Another departure from the norm, it’s structured by time of day:  Sunrise, Midday, Sunset and Twilight.

Butters geared this book to the home cook addressing celebrity chef Daniel Boulud’s complaint, “there is many great chefs and many great cookbooks, but none of them work at home”.  Butters ensured every recipe has a photograph as a tangible reference in recreating his dishes and he prepared each one at home rather than in restaurant kitchens.  Butters suggests, “Get this book dirty – dog-ear the pages, write in the margins, stuff your grandmother’s best recipes for Swedish meatballs and zucchini loaf between the pages.”

Butters points out cooking should be inclusionary.  “We gather in the kitchen because it’s comforting, and it harkens back to the happy feelings that a warm, aromatic kitchen instilled in us as kids.  I wrote this book for people who love to cook.  It’s not intended to blow minds or turn cooking into a lab experiment and at its heart, it’s about my passionate relationship to food.”

Showcasing seasonal produce and the unbelievable ingredients chefs and home cooks experience in the Okanagan, it shares restaurant and home favourites.  You’ll find Chefs’ World Famous Pancakes – made since he was seven, RauDZ staple/Fresco carry-over Oat Crusted Arctic Char, tapas like RauDZ stuffed calamari and micro’s addictive duck-fat popcorn, plus some beloved cocktails from their Liquid Chefs.

Learn more about the cookbook at