Chefs, farmers, and winemakers unite in this exquisite Okanagan cookbook.
Whether itâs a simple soup, a hearty main dish, or a special-occasion dessert, each recipe in this book is written by an Okanagan chef, and inspired by an ingredient that is locally and sustainably produced in the Okanagan. It might be free-run turkey raised on the Hamblett Highland Turkey farm, organic vegetables from the urban gardens of Green City Acres, or brie cheese from Upper Bench Cheese in the Naramata. Add a wine pairing from a local Okanagan winery, and youâve got a collection of recipes that celebrate the heart and soul of culinary culture in the Okanagan.
About the Author
Jennifer Schell is a food and wine writer, columnist, and editor of BC Food & Wine Trails Magazine. She is also the author of The Butcher, the Baker, the Wine & Cheese Maker by the Sea, a cookbook that celebrates the culinary culture of British Columbia’s southern West Coast and Vancouver Island.