The Okanagan, Similkameen and Thompson Valleys in British Columbia are known to produce some of the most outstanding wines in the world. But the region is also emerging as an exciting culinary scene. Inspired by the Interior’s organic farming and sustainable agriculture, the region’s chefs are quietly bringing world-class techniques to the table, taking the golden beets, tomatillos, wild mushrooms, haskap berries and everything that grows so abundantly in every micro-season and transforming it into the kind of meals that would tickle a food critic’s palate.

Okanagan Eats is a deep dive into this dynamic food region where locality is the name of the game. From a summer heirloom gazpacho to wine-braised short ribs, an orchard salad to a decadent brownie trifle, there is something delicious to suit every taste. While the recipes are chef-driven, they are intended for home cooks and designed to be uncomplicated and fuss-free.

Each recipe includes a suggested drink pairing, reflecting the spirit of collaboration championed by the community. Baked Brie with Haskap-Jalapeño Jam pairs beautifully with Fitzpatrick Family Vineyard’s Fitz Crémant sparkling wine. Duck and Waffles for Sunday brunch is made more decadent accompanied by Hillside Winery’s Syrah. And for the Big Ole Yorkie Bowl, Crannog Ales’s Back Hand of God Stout is the only way to go.

Okanagan Eats aims to bring the culinary traditions of this flourishing scene to greater prominence—where food is fresh and delicious, and wine is bountiful.

Okanagan Eats: Signature Chefs’ Recipes from British Columbia’s Wine Valleys by Dawn Postnikoff and Joanne Sasvari l is available at Amazon.com, Amazon.co.uk and Indigo.ca.   

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Seafood Fettuccine

A perfect partner to a crisp dry white wine, still or sparkling, this rich and luxurious pasta dish from chef Geoff Molly makes an excellent dinner-party main. Lemongrass gives it an almost floral citrus flavour-and its delicate fragrance is complemented by the wine and balanced out by the cream. This is one dish worth opening the bubbly for.

OVEN-ROASTED CHERRY TOMATOES

20 cherry tomatoes (about 1 cup)

1 tsp salt

1 tsp black pepper

2 Tbsp olive oil

LEMONGRASS CREAM SAUCE

¼ cup canola oil

4 cloves garlic, finely chopped

2 stalks lemongrass, outer layers removed and paler sections finely chopped

1 shallot, finely chopped

½ cup Fitzpatrick Lookout Riesling

2 cups whipping (33%) cream

½ cup vegetable stock

1 Tbsp soy sauce

Grated zest and juice of 1 lemon

1 cup loosely packed basil leaves

ASSEMBLY

2 Tbsp salt

1 Tbsp olive oil

200 g high-quality dried fettuccine

¼ cup canola oil

8 extra-large prawns

(16/20 count), shelled and deveined

Salt and black pepper, to taste

½ lb fresh Dungeness crabmeat, picked of shells or cartilage and cooked

Grated zest and juice of 1 lemon

3 basil leaves, torn, for garnish

1 serrano pepper, seeded and thinly sliced, for garnish (optional)

OVEN-ROASTED CHERRY TOMATOES

Preheat broiler. Combine all ingredients in a mixing bowl and mix well. Spread out on a baking sheet. Broil for 5 minutes, until tomatoes blister. Set aside to cool.

LEMONGRASS CREAM SAUCE Heat oil in a saucepan over medium heat. Add garlic, lemongrass and shallots and sauté for 5 minutes, until shallots are translucent.

Deglaze with wine and cook for another 10 minutes, until reduced by half.

Stir in cream, stock, soy sauce, lemon zest and juice, and basil. Cook for 10 minutes, stirring occasionally, until thickened and reduced by half. Using an immersion blender, blend until smooth.

ASSEMBLY Add the salt and olive oil to a stockpot of water and bring it to a rolling boil over medium-high heat. Add pasta and cook according to package directions until al dente. Drain.

Meanwhile, heat canola oil in a large frying pan over medium heat. Add prawns and sear for 1 minute on each side, until golden brown. Add oven-roasted tomatoes and stir until heated through. Pour in cream sauce and simmer for 1 minute.

Stir in cooked pasta, then season to taste with salt and black pepper. Divide between 2 bowls and arrange prawns on top.

In a small bowl, combine crab and lemon zest and juice. Divide evenly on top of each bowl. Garnish with torn basil and serrano pepper slices (if using).

Recipe reprinted with permission from Figure.1 Publishing.