Style at Home – Wild West

Canada’s Style at Home magazine profiled The Wickaninnish Inn’s cookbook in their June issue.  The article titled ‘The Wild West’ printed a few of their favourite recipes in the article including Chef Rod Butters’ famous Sockeye Salmon BLT and his Mussels & Clams dish.  These dishes were not only on the menu while he was opening chef at The Wickaninnish Inn but also featured on the menu at RauDZ Regional Table.  You can now make this recipe at home.  This fan favourite recipe is  included in “The Wickaninnish Inn cookbook” and Chef Butters’ included it in his own book ‘The Okanagan Table: The Art of Everyday Home Cooking”.

Read and drool over the entire article here.