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THE KELOWNA OWLS finished strong in the 40th edition of the Western Canada Basketball Tounament they hosted on the weekend.
KELOWNA will plant new trees, and lots of them, along Bernard Avenue as part of the revitalization project currently underway on the city’s main downtown street.
NEW liquor laws introduced by the province late last week will help small craft distilleries in B.C., including the two located in Kelowna.
DON BURNETT, our gardening expert says people should be careful when using homemade remedies to deal with problems in their gardens.
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TUESDAY February 12, 2013 The Central Okanagan’s Best-Read Newspaper www.kelownacapnews.com
Ontario chefs finish one, two at culinary championships Wade Paterson STAFF REPORTER
CLAIRE MILNER gets her face painted at the inaugural B.C. Family Day celebration held in Kelowna at Parkinson Recreation Centre on Monday. WADE PATERSON/CAPITAL NEWS
▼ FAMILY DAY
New holiday brings local families together
STAFF REPORTER
There was no shortage of things to do at Parkinson Recreation Centre on Monday. Some families sat around a simulated fire to listen to a story; several kids got their faces painted; others acted like cats and mice while participating in circus yoga. For organizers, it didn’t really matter what
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activity people took part in; rather, that they enjoyed time with their family. The inaugural BC Family Day event at Parkinson Recreation Centre was put on by Creative Okanagan, the Province of B.C. and the City of Kelowna. “The province wanted to create a Family Day event, free for the community,” said Ryan Donn, creative director for Cre-
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IT’S A LARGE COMMUNITY EFFORT TO CREATE A FAMILY DAY EVENT, KICKING OFF OUR FIRST FAMILY DAY IN B.C. Ryan Donn
ative Okanagan.
“It’s a large community effort to create a Family Day event, kicking off our first Family Day in B.C.” Donn estimated more than 1,500 Kelowna residents took part in the festivities, which included free swimming all day as well. “With today’s hectic lifestyle, we can’t always spend as much time with family as we might hope,” said Westside-Kelowna
MLA Ben Stewart in a recent release. “I’m happy our government was able to bring about a day dedicated to those who matter most to us—our families.” The second Monday in February was chosen to be B.C. Family Day after British Columbians cast more than 31,000 votes for it in May, 2012. wpaterson@kelownacapnews.com
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Wade Paterson
Kelowna’s Mark Filatow put in a good effort, but in the end, two Ontario chefs stole the top podium spots at the Gold Medal Plates Canadian Culinary Championships last weekend. The new champion, chef Marc St. Jacques from Auberge du Pommier in Toronto won with Terrine of Fois Gras: A dish of white soy gele, black sesame financier and roasted lemon curd, paired with Peller Estates Ice Cuvee. “I am shocked…this win is totally unexpected. There were some amazing chefs competing against me this weekend,” St. Jacques said shortly after being named the winner. Chef Jamie Stunt from Oz Kafe in Ottawa took silver and Regina’s Hotel Saskatchewan Radisson Plaza chef Milton Rebello claimed bronze. Saturday evening’s grand finale allowed the chefs to create whatever meal they wanted, paired with a Canadian wine or beverage of their choice. The final contest brought out 600 food and wine enthusiasts as Alan Doyle from Great Big Sea and Barney Bentall entertained the crowd. The two-day Canadian Culinary Championships started Friday
evening with a mystery wine pairing at the Hotel Eldorado. Chefs were given a bottle of wine the evening before, and had $500 to shop for ingredients to pair with it and provide a small sample for each of the 350 guests in attendance. Chef Eden Hrabec of Crazyweed Kitchen in Canmore, AB won the people’s choice award in that competition. The next morning, the black box challenge took place at Okanagan College. All nine competing chefs had one hour to examine ingredients, decide on two separate dishes to make, then cook for 12 judges. Caviar, lamb shoulders and neck, red fife wheat, laminate kale, anjou pears and Carmellis goat cheese were the secret, mandatory ingredients chefs had to work with. Chef Darren Craddock of Saskatoon’s Riverside Country Club was the first in the kitchen for that event. With unknown ingredients, a ticking clock and a crowd just inches away from his cooking space, he said the experience was a bit nerve-racking. “You sort of zone out and buckle down. You know the crowd is there,