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The Grape & The Gourmet

Edition 3

Local Okanagan Chef Chris Van Hooydonk celebrates farm to table with Ricotta Gnocchi and Arctic Char

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Edition 2

Chef Jared McCunn of Chilliwack BC's Bravo creates a Savoury Bread Pudding with Duck Breast

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Edition 1

Chef Scott Downey of the Butternut Tree in Edmonton Albert prepares a traditional Beef Wellington

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Archive

recipes

Edition 3 | Chef Chris Van Hooydonk of Backyard Farm | Chef's Table crafts Ricotta Gnocchi with Arctic Char paired with our Gold Chardonnay

Edition 2 | Chef Jared McCunn of Chilliwack's Bravo Restaurant and Lounge creates a Savoury Bread Pudding with Duck Breast to pair with our Gold Merlot

Edition 1 | Chef Scott Downey of the Butternut Tree in Edmonton creates a Beef Wellington to pair with our Gold Pinot Noir