• Kootenay Bison Striploin – Executive Chef Derek Bendig

    Kootenay Natural Meats Bison Striploin

    Recipe courtesy of Executive Chef, Derek Bendig of The Josie Hotel 

    “This dish was inspired by the devastating fires we have seen this year here in British Columbia. When I arrived to Red Mountain the first week we saw terrible smoke in the region and as someone who is inspired by my surroundings I wanted to put a dish together that celebrated not only the wonderful produce available by the many terrific producers here in Rossland and the Kootenays but also make a statement about the reality of wildfires here in BC we seem to be continually dealing with year after year.” 

    Dish:
    Kootenay Natural Meats Bison Striploin with Kicking Horse coffee soil, Happy Hills Farm leeks, Earthy organics Broccoli, forest fire butter & parsnip bark

    For the forest fire butter:

    3 large leeks, halved lengthwise
    28g dried black trumpet mushrooms
    2g smoked maldon salt
    Cedar butter (see below for recipe)

    Place leeks on a parchment lined baking sheet and roast at 400F until black and completely dry, about 3 hours. Remove from the oven and let cool completely.
    Break up the burnt leeks and place in a clean blender along with the dried mushrooms and smoked salt. Process until the mixture is a fine powder. Reserve.
    Melt the strained Cedar butter over medium heat and mix just enough with the leek powder to create a paint like texture. Keep the mixture warm.

    For the Cedar Butter:

    1 lb salted butter
    2 cups Cedar greens
    Preheat water bath to 65C

    Using the back of a knife, crush the cedar greens to bring out the oils and aromas, Put the cedar greens in a vacuum bag with the butter and seal. Cook in the circulator 3 hours, remove and let cool in an ice bath.

    For the coffee soil:

    100g unsalted butter
    150g ground almonds
    100g flour
    50g cocoa powder
    100g kicking horse ground espresso
    10g salt
    150g sugar

    Put all ingredients in a bowl and rub them together with your fingertips until they resemble breadcrumbs.  Scatter over a baking tray and bake at 170C for 30 min.  leave to cool till crisp then pulse in robot coup.

    For the Leeks:

    Preheat a water bath to 85C
    3 Happy Hills Farm Leeks (cut into 3 equal lengths)
    1 Tbsp Cedar butter
    Salt and pepper to taste

    Place the leeks on a hot grill and char the outside. Remove from the grill and cool.
    Place leeks in a vacuum bag with the cedar butter, salt and pepper. Seal and place in water bath, cook until tender, (approx. 20 minutes depending on the size of the leeks). cool in an ice bath.

    For the earthy Organics Broccoli:

    Trim the florets to 1 inch pieces, reserving the stems for broccoli puree.
    Blanch florets in boiling salted water and cool in an ice bath.

    For the purée:

    Sauté some shallot in a little cedar butter add the broccoli stems and a ¼ cup of water, pinch of salt and cover. Cook until the broccoli stems are tender, transfer to a blender and blend with a couple ice cubes until smooth, pass through a fine chinois and adjust seasoning.

    For the Parsnip Bark:

    Glaze:

    100g sugar
    30g vegetable stock
    30g Wynndel Distilleries Sternwheeler Apple Gin
    30g Robertson Estate Cabernet sauvignon vinegar
    Pinch of salt
    Place the sugar in a small pan and caramelize, once the caramel is amber add the vegetable stock, stir to dissolve and hardened sugar. Add the bourbon and salt and remove from the heat.
    Preheat the oven to 350F.

    Roast the parsnips until tender, while still hot slice the parsnips lengthwise through the skin. Gently peel the parsnips trying to keep the skin in as large a piece as possible. Remove any excess flesh that may still be attached to the parsnip skin. Spread the peels on a piece of parchment skin side down and brush with the glaze. Place in a dehydrator and dehydrate at 60C for 1.5 hours, flip the skins and continue to dehydrate until crisp. Deep fry the skins until golden and resemble tree bark. (these can be fried up to 1 hour before serving)

    To Complete the Dish:

    Season the Bison Striploin with salt and pepper and grill to the desired doneness (recommend rare to medium rare) and let rest.

    Warm the leeks and broccoli florets, in a little butter and stock. Sautee some black trumpet mushrooms with some julienned leeks. Paint the plate with a generous amount of the forest fire butter, top with a sprinkle of the coffee soil, 2 pieces of leek and place dollops of broccoli puree around the leeks. Slice the bison and place on the leeks. top with the mushrooms and broccoli florets and garnish with the parsnip bark. Serve immediately.

    If you try this recipe, remember to tag us on Instagram so that we can feature you on our feed!

  • Brandy Peppercorn Sauce – From Predator Ridge

    It’s Time to Grill & Chill

    There’s something about grilled steak and red wine that go hand-in-hand. We are proud to feature a recipe from the award-winning Range Lounge & Grill located at Predator Ridge. This exclusive recipe comes from their Executive Chef, Nik Roy and just happens to pair perfectly with our 2018 Right Bank, sold exclusively at the resort.

    Brandy Peppercorn Sauce
    1/4 medium red onion, diced
    1 tsp chopped garlic
    1 fl.oz black pepper whole
    50 ml green peppercorn
    3 fl.oz molasses
    100ml brandy
    200ml beef stock
    800ml heavy cream 33%
    1/4 fl.oz fresh thyme chopped

    Sauté onions, garlic, green peppercorn for 5 minutes, add brandy and all ingredients. Simmer for 15 minute.

    Braised Beef Obie
    2 cups chopped carrots, onion, celery
    3kg beef chuck flat or obie
    1 can Guinness beer
    1 sprig Thyme
    3 bay leafs
    4 garlic cloves
    1/4 cup tomato paste
    2 cups beef stock

    Sauté all vegetables, herbs and tomato paste. Add all other ingredients except beef. Simmer for 10 minutes. Add beef, cover with foil and bake in a 300f oven for 2 hours till beef is tender. Cool in the liquid overnight.

    If you try this recipe, remember to tag us on Instagram so that we can feature you on our feed!

  • Similkameen Valley

    As a proud member of the Similkameen Independent Winegrowers, we are grateful to call the Similkameen Valley home to Vanessa Vineyard.  By learning more about the valley we hope you’ll appreciate the region and its wine even more!

    Similkameen Valley refers to the region in and around the basin of the Similkameen River, located in the Thompson-Okanagan region immediately north of the United States border.  The valley is carved from the rugged, steep Cascade Mountains by the Similkameen River, which meanders through the heart of this almost 200 kilometer-long valley. The terroir is visible through the eroding rock of the mountainside and the ancient gravel beds, as well as the complex deposits of minerals and soils deposited by the glacial action.

    As one of the original areas of British Columbia to be prospected, farmed, and ranched in the mid 19th century, Similkameen is a special historical region in the province.  In fact, the valley is regarded as one of the two foundations of the province’s orcharding industry, dating back to an original 30 acre lot of fruit trees being farmed and harvested in the 1860s.

    Characterized by its rugged terrain and intense summers, Similkameen has evolved into BC’s largest designated viticultural area and the Organic Farming Capital and Fruit Stand Capital of Canada.  The region’s topography, climate, and soil types provide the perfect foundation for producing unique wine and have led Similkameen to be touted as the next great Canadian wine region.

    With over a dozen wineries spanning 691 acres, there is so much to experience as you travel through the rustic region.  The top planted grapes in the Similkameen Valley are Merlot, Cabernet Sauvignon, Cabernet Franc and Chardonnay.

    Visit Similkameen Independent Winegrowers and Similkameen Valley Planning Society to learn more about the valley’s wineries, orchards, eateries and all else that the region has to offer!

  • Savouring the Similkameen

    Savoring the SimilkameenWe’re thrilled to be part of a hidden culinary and wine gem.  In honour of Canada’s National Tourism Week what better time than to start planning your trip to the Similkameen?  enRoute Magazine described our area as “one of the world’s 5 best wine regions you’ve never heard of” and Vines Magazine named our Valley “one of the 6 most underrated wine regions in the world.”

    Recently, several publications have focused on our “obscure” region, such as SIP Northwest out of Portland which noted, “Yet the striking slopes that surround the valley almost defy belief, and the best wines achieve a degree of complexity that demands they be taken seriously.”

    And Vancity Buzz suggested a hike in Cathedral Provincial Park, “Before making your way back home, visit this beautiful green space south of Keremeos. You’ll have the chance to take short or long hikes in areas filled with craggy peaks and stunning azure-coloured lakes.”

    Similarly, Naramata’s talented and engaging Jennifer Cockrall-King has just published the ultimate self-guided food lovers’ tour of the ‪Okanagan‬ and Similkameen. Discover our local edible delights in this curated overview of more than 125 artisans, with 15 recommendations for the ‪Similkameen‬, in “Food Artisans of the Okanagan: Your Guide to the Best Locally Crafted Fare“.  One of our faves — Farmersdotter Organics in Cawston — quite possibly the most delicious homemade breads you’ll ever taste.

    Heralded as the fruit stand capital of Canada and the organic capital of Canada, Keremeos and Cawston respectively, are bursting with life from the spring through the fall. Come for a visit, stay in the charming nearby lakeside community of Osoyoos and enjoy the bounty of this special little slice of terroir.  (Although we do not have a tasting room open yet at Vanessa Vineyard.  You can still enjoy our wines here. Our Syrah and Meritage are available at Twin Lakes Golf Resort and Local Lounge + Grille.)