Culinary guide 2017

Let’s Eat T h e C u l i n a r y G u i d e f o r t h e C o l u m b i a Va l l e y

The Quest to Farm in the Valley p6

The Rise of the Valley’s Bakeries p18

Slow Down!

For Slow Food p11

Watch for these B.C. Wine Trends p30 1

2

Tony’s Greek Grill We pride ourselves in using the finest quality products with natural ingredients to create traditional and entirely homemade dishes.

• Donair • Souvlaki • Spanakopita • Falafel • Kalamari • Greek Salad • Hamburgers and more!

• Fresh Fruit Smoothies • Frozen Yogurt • Hard Ice Cream • Milkshakes

Eat-in or Take-out Open for lunch and dinner from April to October 5009 Hot Springs Road, Fairmont Hot Springs

250-345-6661

Welcome to the Valley... Let’s Eat!

T

he Columbia Valley is internationally known for its outdoor recreational pursuits — golfing, hiking, fishing, mountain biking, kayaking, boating, skiing, snowboarding... the list goes on and on. But after a outside day in the sun or snow, what is the one thing everyone has in common? A hearty appetite!

The desire to refuel, relax and socialize with friends and family is part and parcel of the Valley lifestyle. And our local restaurants, cafés and food producers understand this. Their delicious menus and high quality products cater to their customers, guaranteed to satisfy any palate at any budget. From high-end resorts with world-class chefs and breathtaking views, to cozy bistros with tasty dishes and treats, to laid-back pubs and eateries with family-friendly meals and comfort food classics, the local options are plentiful, and will pair perfectly with the rest of your Columbia Valley experience.

Publisher: Dean Midyette Editor: Nicole Trigg Graphic Designers: Darla Gray, Emily Rawbon Sales Associate: Angela Miller Writers: Alison Bell, Dorothy Isted, Lara McCormack, Lizzie Midyette, Nikki Fredrikson Photography: Arrowhead Brewing Company, Columbia Valley Pioneer (CVP), Dan Walton, Kicking Horse Coffee, Lara McCormack, Lizzie Midyette, Nikki Fredrikson, Schoni Artisan Breads, Windermere Valley Museum Cover: The Elements patio at Copper Point Resort in the Columbia Valley Photographer: Marlene Chabot (marlenechabot.smugmug.com)

Let’s Eat: The Culinary Guide for the Columbia Valley is owned and distributed by Misko Publishing Limited Partnership Box 868, #8, 1008 – 8th Avenue, Invermere, B.C. V0A 1K0 Phone: 250-341-6299 • Fax: 1-855-377-0317 Email: info@columbiavalleypioneer.com www.columbiavalleypioneer.com

TABLE OF CONTENTS 3 Columbia Valley Map........4

Advertisers Index ............5 The Quest to Farm in the Columbia Valley ...............6 Slow Down! For Slow Food ............................... 11

Don’t Miss the Summer Markets! .......................... 15

The Rise of the Valley’s Bakeries ����������������������������18

Land of Liquid Leisure............................. 24

Watch for These B.C. Wine Trends �������������������30

Micro Abattoir is Open for Business ................... 33 Speed up your Culinary Concepts with Sous-Vide ........................37

Map TO B.STRO (SPILLIMACHEEN, 40 KM) TO SPILLI STATION CAFE (SPILLIMACHEEN, 40 KM)

N

Radium Hot Springs

LEO BURRITO/ OLD GERRY’S GELATI SALZBURG

E

FIRE’D UP

CITADELLA RADIUM BLVD.

5 HWY 93/9

BIGHORN CAFE ST. JOSEPH ST ST. MARY’S ST. E.

HELNA’S STUBE

HORSETHIEF CREEK PUB & EATERY

STANLEY ST.

ROCKY RIVER GRILL

EAGLE RANCH

CHILL OUT FUZE

Invermere

BLACK FOREST PIZZERIA MERCATO

7th Ave

HUCKLEBERRY’S

4

ELEMENTS THE VIEW AT COPPER POINT GOLF COURSE

GRANT’S FOODS SKOOKUM INN STRAND’S 12th St

KÖNIG

WINDERMERE FAMILY PANTRY

GERRY’S GELATI

KOOTENAY NO. 3 RD.

13th St

COPPER CITY SALOON 7A Ave

SAUNDERS FAMILY FARM

FAIRMONT PIZZA

THE STATION PUB

DAPPER’S LANDING

WILL

S RD

TONY’S GREEK GRILL FROM SCRATCH FAI R RES MONT ORT RD. MOUNTAINSIDE

HOODOO GRILL

FAI R CRE MONT EK R D.

GRILLE BEAR’S PAW BAR & GRILL MOUNTAIN FLOWERS RESTAURANT

Fairmont Hot Springs S TO CANAL FLATS FAMILY PANTRY (CANAL FLATS, 27 KM)

Index Spillimacheen & Brisco

250-342-2468

p. 22

Huckleberry’s

250-342-3800

p. 30

König Meat & Sausage Company 250-342-9661

p. 10

1045 7th Avenue

B.stro

250-346-3306

p. 16

Bugaboo Beef

250-346-3328

p. 32

976 Highway 95, Spillimacheen

Gerry’s Gelati

205 Laurier Street 1210 7th Avenue

Spilli Station Café 250-346-3081 p. 38 Highway 95, Spillimacheen

250-347-6567

p. 14

5067 Madsen Road

Fire’D UP Breakfast & Burgers 250-347-9848

p. 8

4935 Highway 93

778-527-4999

Helna’s Stube 250-347-0047

p. 22

Horsethief Creek Pub and Eatery 250-347-6400

p. 36

p. 39

250-347-6553

p. 40

250-347-6440

p. 23

4943 Highway 93

p. 22

The Station Neighbourhood Pub 250-342-5557

p. 29

The View at Copper Point

250-341-3392 ext 2

p. 28

Valley Foods 250-342-3330 p. 9

Windermere Saunders Family Farm

p. 31

Skookum Inn Restaurant 778-526-5262

p. 38

1470 Highway 93/95

Windermere Family Pantry 250-342-9975

Invermere

p. 26, 27

1661 Sinclair Avenue

Black Forest Steak & Schnitzel Haus 250-342-9417 540 Highway 93/95

p. 25

Chill Out p. 13 Highway 93/95 and Blackforest Trail

Fairmont Hot Springs Fairmont Pizza & Ice Cream 250-345-6233

p. 14

Fairmont Village Mall

250-341-3344

p. 35

From Scratch 250-345-0008 p. 17 #8, 5019 Fairmont Resort Road

1310 7th Avenue

Columbia Valley Meat & Sausage 250-342-7614

p. 33

Fairmont Hot Springs Resort 1-800-663-4979

p. 35

Tony’s Greek Grill 250-345-6661 p. 2

Grant’s Foods, 503 7th Avenue

1-877-877-3889

p. 12

5009 Hot Springs Road

1210 7th Avenue

Elements

250-341-4002 Copper Point Resort, 760 Cooper Road 315 3rd Avenue

Stolen Church Coffee

4825 The Dell Road

4943 Highway 93

Fuze Food & Smoothie Bar

p. 34

906 7th Avenue

7538 Main Street East

Eagle Ranch

Strand’s Old House Restaurant 250-342-6344

#651 Highway 93/95

7547 Main Street West

Copper City Saloon

p. 29

1701 6th Avenue

4951 Highway 93

Upper Ranch

250-342-8885

818 12th Street

Citadella Restaurant 250-347-9548 p. 10

Old Salzburg Restaurant

p. 13

Highway 93/95 next to the KANATA

7527 Main Street West

Gerry’s Gelati/Leo Burrito

250-688-3344

460 Sarah Road

Rocky River Grill

Radium Hot Springs Bighorn Cafe

Pizzeria Mercato

250-342-0209

p. 20, 21 p. 8

Canal Flats Canal Flats Family Pantry 8953 Arbuckle Street

250-349-5551

p. 26, 27

5

In this photo circa 1938, two men are hard at work cutting and binding sheaves of grain out in the field at the Watkins Farm.

Photo courtesy of Windermere Valley Museum

The Quest to Farm in the Columbia Valley

By Dorothy Isted

T

6

he farm-to-table approach is sweeping across the country, where fresh products directly sourced from Canadian farms are finding their way into restaurants and homes coast to coast. And it’s no different in the Columbia Valley, where farming enjoys a long, storied history that has helped shaped the region into the sought-after destination it is today.

Pre-confederation, Francois Morigeau, the first Caucasian man to live in the Columbia Valley, is believed to have farmed along Windermere Creek. He arrived here from Quebec with his Cree wife in 1819, a date recorded by Father De Smet in his 1845 diary.

In the late 1880s, people started to arrive in the valley to farm and ranch.

History buffs recognize Frank Armstrong as the first steamboat captain on the Upper Columbia River, but might be surprised to know he started out as a potato farmer on the east side of Columbia Lake. Armstrong realized transportation to market was problematic.

He built himself a boat and changed careers, transporting goods and people back and forth between Invermere and Golden.

Other producers experienced the same problem. Though they had beef and dairy cattle, pigs, chickens and — to a limited degree — sheep, they also had to rely heavily on large gardens.

Many picked berries to supplement their winter supplies. It was hard to survive on ranching alone. Many increased their income by selling wood, trapping, prospecting, guiding for hunters and later working in road construction as well as in the Christmas tree industry.

Ben Able had 200 acres of land near Brisco. In the winter of 1893 many of his cattle froze to death. The next year floods washed out dikes he had built.

In the early 1900s, miner and engineer R. Randolph Bruce, in an effort to find a cheaper way to feed his miners,

decided to promote farming parcels on the Toby Benches above Invermere, and advertised widely in Britain and Scotland. Scores of people came, many of whom had never farmed before. They endured great hardships due to their own ignorance, misinformation of what to expect, lack of labour for hire, poor soil quality and broken promises.

Arthur Walker, a seasoned farmer who had endured two years of crop failure in England, was one of them.

He looked at the bench land and knew it was inadequate, so he negotiated

This photo taken at the Provincial Potato Show in 1925 features a display of Hugh Fuller’s potatoes from the Windermere Valley winning first prize for “Best Sample of Certified Seed Potatoes grown in British Columbia”. The plaque on the right is now in the museum.

Photo courtesy of Windermere Valley Museum

a trade with Bruce and secured acceptable land. Walker started out in a sod-covered house with his family on the farm near Johnston and Westside roads south of Invermere, farming potatoes with his brother-in-law Hugh Fuller. In 1925, Fuller won first prize for his potatoes at the Canadian National Exhibition in Vancouver, representing the Windermere Valley in the Provincial Potato Show (see photo on opposite page).

Bruce’s Columbia Valley Irrigated Fruitlands Company (CVIFC) in the Toby Benches and Columbia Valley Orchards scheme in Edgewater both put large irrigation systems into place.

Many miles of water trenches were dug and huge flumes constructed. The CVIFC flume on the Toby Bench fell into disrepair in the late 1940s, but the ranch owners in the north of the valley maintained the Vermilion Irrigation District flume — built in 1912 — which is still in use to this day.

Retired Lieutenant-Commander John Powles operated Britannia Fur Farm from 1909 to 1930, 16 miles north of Invermere. With all the trapping he saw going on, he believed that fur-bearing animals could become extinct. His farm was used to raise and preserve mink, muskrat, silver fox and beaver, and he sold mating pairs to local fur farmers.

It is reported he was made a Fellow of the Royal Zoological Society in London, England because of his work.

Prior to the First World War, Captain Thorold’s Dutch Creek Ranch sold horses to as far away as France for sporting purposes. And then, in the 1960s, France permitted their first-ever international sale of a Charolais bull, to be employed on the Columbia Valley’s Birchfield and Fairmont ranches.

Though many historic properties have been sold to proper-

In 1913, farm land covered the area that is now the location of Invermere Home Hardware, Kicking Horse Coffee, Arrowhead Brewing Company and No Frills.

Mount Nelson is in the distance.

Photo courtesy of Windermere Valley Museum

ty developers or as large acreages devoid of farming or ranching operations, thanks to the local food movement, valley ranches and farms are seeing a resurgence in popularity.

In 2015, local Winderberry Farms and Edible Acres farmers Oliver and Lin Egan became the first certified organic farm in the East Kootenay, the Windermere District Farmers’ Institute began operations of its micro abbatoir in early 2017, and the locally produced Saunders Family Farm line of jams and jellies was recognized as one of the “Top 10 Most Innovative Products of 2017” in the Western Canada Canadian Federation of Independent Grocers

convention. More and more local food products — from organic pasta and hot sauces to pickles and honey — are finding their way onto the shelves, and the valley’s farmers’ markets are growing bigger with every passing year.

Not long ago some were predicting the demise of farming in the valley. It appears things are moving in the opposite direction.

To learn more about the Columbia Valley’s ranching history, visit the Windemrere Valley Museum’s website at www.windermerevalleymuseum.ca/ and under the “Newsletters” tab, see “Ranches in the Windermere Valley” under “Other Documents”.

Zehnder Ranch is one of the largest active ranches in the valley, producing sustainably raised local beef. CVP photo

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NEW MENU ITEMS ;

Donair/Burrito/Wraps Rice Bowls/Butter Chicken

Family and Combo Meal Deals

Refreshing Salads

Daily Paninis

Pizza @ Night

Smoothies and Kids Options

WORLD-INSPIRED FLAVOURS • LOCAL FLAIR WHOLESOME FRESH TAKE-OUT *GLUTEN FREE, DAIRY FREE, VEGAN OPTIONS

315 3rd Avenue, Invermere

www.fuzefood.com

8

Casual dining

250-342-0209

Take-out available

Licensed

Warm and friendly Patio dining atmosphere We serve mouth-watering breakfasts that are RATED #1 in the valley.

Handcrafted burgers that range from classically simple to culinary perfection for an unparalleled lunch and dinner experience. We are proud to offer a selection of vegetarian and gluten-free dishes. We invite you to come dine with us in our country chic atmosphere and see what all the fuss is about.

Open 8 a.m. – 9 p.m. summer

250-347-9848 4935 Highway 93/95 Radium Hot Springs

Formerly known as Melting Pot Eatery – Call for winter hours.

Weekly flyers • Competitive prices • Manager’s in-store specials • Monthly custom features

906 - 7th Avenue, Invermere Shop well. Eat well. Live well. Join us on

Facebook or visit us at www.agvalleyfoods.com

MORE FRIENDLY SERVICE

MORE COMMUNITY REWARDS

The store with more!

More local suppliers MORE CHEFS MAKE IT FRESH

• • • • • • • •

Anchor Organic Soaps Angela’s Pasta Creston Cherries Creston Corn Dave’s Hot Pepper Jelly Edible Acres From Scratch Fun Cakes by Diane

• • • • • • • •

It’s a Wrap!

Kicking Horse Coffee Konig Meat & Sausage Co. Kootenay Bayou Sauce Kootenay Meadows Dairy Rocky Mountain Hemp Hearts Rocky Mountain Honey Farm Saunder’s Family Farm

• • • • • • • •

Scheffer’s Ice Cream Sherry Mallach Cards Spatzle Factory Sophie’s Pickles Stolen Church Coffee The Invermere Bakery The Pickle Patch Treasure Life Flours

More alternative foods 900 +

Organic

• More is better • More years serving the Valley • More family • More local foods • More awesome customers • More great food choices • More awesome staff

Shop well. Eat well. Live well.

See you at the Store, SA :)

1,100 + Gluten Free

We believe in tradition and quality at König. Trust us when it comes to select cuts of beef, pork, lamb or chicken perfect for an unforgettable dinner.

Come by König Meat and Sausage Co. for our daily lunch specials, a fully stocked deli with smoked meats and cheeses, as well as select salad options.

König Meat and Sausage Co. is renowned for our authentic gourmet, hand-made sausages. Try our traditional German or modern varieties.

250-342-9661

10

250-342-9661

1210 - 7th Ave., Invermere • konigmeats.com

Let’s have a little taste of Hungary

Open daily at 5:00 p.m.

Bring in this ad

and SAVE your dinner.

15

%

off

On an uphill location overlooking the valley.

5067 Madsen Rd., Radium Hot Springs 250-347-9548 • www.milliondollarview.ca

Slow Down! For Slow Food

By Alison Bell

Why Slow?

W

That’s a good question. As the story goes, Carlo Petrini (founder of the Slow Food movement), along with a small group, came together over concerns about the future of food in Italy and beyond. What seemed to be disappearing before their eyes were traditional agricultural methods; heirloom edible plants and breeds; cooking skills and the simple act of eating delicious food with family and friends around a communal table.

That combined with the growth of the fast food industry propelled them to look for an alternative and, almost as a lark, they decided to call the movement “Slow Food”. That was over 30 years ago and Petrini, along with thousands upon thousands around the world, has been bringing this vision to life in a much bigger way than anyone ever imagined.

hat do you get when you combine a respect for food traditions, support for local agriculture, a desire for great food and people who love to grow, cook and eat? A global food movement that spans more than 160 countries, with over 100,000 members and a cheeky name — Slow Food!

What started with the dreams of a passionate few in Italy in the early ‘80s, Slow Food has now grown into a premier gastronomic organization that is taking the world by storm; and, more importantly, has resulted in the creation of a vibrant food movement right here in the Columbia Valley: Slow Food Columbia Valley.

Established in 2006, Slow Food Columbia Valley has been working hard in many ways to enhance the food culture of the Columbia Valley. Along with the goals of Slow Food chapters across Canada and around the world, Slow Food Columbia Valley is committed to raising awareness about good, clean and fair food.

These are defined as: Good — quality, flavoursome and healthy food; Clean — production that does not harm the environment; Fair — accessible prices for consumers, fair conditions/pay for producers.

What does Slow Food Columbia Valley do?

That’s a good question, too. Just to name a few of their initiatives, Slow Food Columbia Valley connects local farmers and restaurateurs; encourages local food outlets and restaurants to feature locally-grown and processed foods; supports the community on important issues such as food security and sustainability; and holds culinary events, a food-focused Book Club and brings people together around delicious food.

In the spirit of collaboration, Slow Food Columbia Valley partners with other non-profits on projects such as the publishing of the East Kootenay Local Food Guide and a local food menu and recipe guide, the creation of a Chef’s Club, and supporting food education projects.

The benefits to Slow Food Columbia Valley Being chosen to host the Slow Food Canada National Summit in 2016 provided a foodie tipping point, so to speak, for Slow Food in the Columbia Valley. Where once Slow Food was thought to be a club focused on slow cooking by most people, in a few short days the National Summit transformed the Valley into a community of thoughtful, food-savvy hosts to over 100 delegates from across Canada, the U.S. and Italy.

Through farm and greenhouse tours, dinners at local restaurants, food tastings, and other events featuring locally-grown food, artisanal beer and loads of dancing, the Columbia Valley placed itself firmly on the Canadian culinary map and brought a welcomed economic boon to the Columbia Valley in the process.

How can you have the Slow Food experience?

Visit a local farm, seek out restaurants that feature locally-grown food on their menus, shop at local stores and the Farmers’ Markets for select local food products, enjoy a locally-brewed beer or a cocktail made with local gin, take a slow-food inspired picnic to the beach.

Better yet, take it Slow and join the movement! For more information, email slowfoodcv@gmail.com, visit www. slowfoodcolumbiavalley.weebly.com and visit the “Slow Food Columbia Valley” Facebook page.

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DELICIOUS DINING FOR EVERYONE AT FAIRMONT HOT SPRINGS RESORT

in the lodge

on the course

Mountain Flowers Restaurant

Mountainside Grille

Family-friendly dining featuring a unique menu with tantalizing entrées, house-made desserts, incredible breakfast, and a quiet environment to share time with friends & loved ones.

Savour stunning Rocky Mountain views from the patio overlooking the golf course, and enjoy scrumptious entrées from the grill after 5:00pm.

Open daily for breakfast & dinner

Located at Mountainside Golf Course Open seasonally for breakfast, lunch & dinner

250.345.6015

250.345.6019

Bear’s Paw Bar & Grill

Dapper’s Landing Restaurant

Soak in the view and unwind on our beautiful outdoor patio or relax inside and take in a major sporting event on our 150” screen. Enjoy pub favourites, a variety of fresh beer on tap, BC wines and tasty cocktails.

Offering a varied menu of everything from salads to baked eggplant, grown-up grilled cheese and anything in between. This is the perfect spot for family & friends.

Open daily for lunch & dinner

Located at Riverside Golf Course Open seasonally for breakfast, lunch & dinner

250.345.6016

250.345.6346

2-for-1 Fish & Chips ImmerseYourself FairmontHotSprings.com Or call: 1.800.663.4979

at Dapper’s Landing Restaurant on Fridays AFTER 5PM

‘Delicious handcrafted pizza’

N 17!

E OP E 20 N JU

Margherita ........... Fresh Tomatoes, Basil and Mozza Double Pep ............ Lots of Pep for Pepperoni Lovers Dynamite ..... Sundried Tomato Pesto, Roasted Garlic, Mushroom, Chicken, Ham, Pineapple and Bacon

Pesto Chicken...........

Grilled Chicken, Basil Pesto, Onions, Mushrooms & Black Olives – Yum!

Meatza .. Pepperoni, Ham, Salami and Italian Sausage Mercato............... Pepperoni, Italian Sausage, Onions, Roasted Red Peppers, Bacon and Roasted Garlic

And many more tasty combinations

• Hot Italian Sandwiches • Salads • Pasta Specials • Cold Beer • Wine • Coffee • Desserts • Ice Cream GLUTEN FREE CRUST • LACTOSE FREE CHEESE • VEGAN

LOCATED IN INVERMERE! 460 SARAH ROAD At the Canadian Tire Site

Licensed Patio • Non Smoking • Take-Out

Ph: 250-688-3344

View our menu

pizzeriamercato.com

Hwy 93/95 & Blackforest Trail at the Invermere Crossroads

chillouticecream.ca

ENJOY A WARM AND FRIENDLY ATMOSPHERE in Radium Hot Spring’s newest Coffee Shop

Mixing the city and the classic pioneering style of Radium, the Café is a welcoming place to enjoy a coffee, do some work, or have a quick bite to eat.

Whatever your purpose, you’ll be right at home with us.

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“Way more than just Great Pizza, Ribs & Wraps” in the Fairmont Village Mall 250-345-6233 / fairmontpizza.ca

Pizza by-the-slice / 24 Ice Cream flavours, Super Sundaes & Custom Built Shakes Naked Leaf Teas, Coffee & Hot Chocolate, Candy & Treats Homemade Brownies, Nanaimo Bars, Chocolate Truffle Cheese Cake and more...

Donairs, Warm Pita Wraps, Ribs, Chicken Fingers & Salads

Homemade Sponge Toffee, Peanut Brittle, Pecan Clusters, Chocolate-Covered Brownies & Peanut Butter Balls, Caramel Corn and so much more

Don’t Miss the Summer Markets!

By Dorothy Isted

A

hundred years ago, most of the foodstuff consumed in the Valley was produced here.

Modern times introduced the importation of food to our grocery stores. Recent ideas like the 100 Mile Diet have caused people to question this, and valley vendors are responding with more and more delectable offerings ranging from organic meats and produce to lovingly prepared foods.

Rolling into Radium Hot Springs on a summer Friday evening guarantees a big bang for the buck: Market on Main, which runs from 4 to 9 p.m. every week combines with Music on Main beginning at 7 p.m. Held adjacent to the Visitor Centre, the market is a destination you’ll want to explore before the music starts, to allow time to stroll around the booths offering homemade bread and jams. For those who prefer gluten-free, there’s Free Wolf Pastries, who offer a variety of traditional and alternative treat options. The Upper Ranch, located just a few miles north, features their honey and organic produce. Other available options usually include handmade jewelry, hot sauce, organic skin

Top: Fresh, local organic produce is a mainstay of the Columbia Valley’s farmers’ markets.

Bottom: The Invermere Farmers & Artists Market fills the downtown every Saturday morning during the summer months.

Photos by Dan Walton

care products and artworks.

The music line up this year includes a variety of country, easy rock and jazz.

The event, hosted by Tourism Radium (www.radiumhotsprings.com/event/ market-on-main) will run from June 23rd to August 25rd in 2017.

The 2017 Invermere Farmers & Artists Market (www.invermerefarmersmarket.net) operates from June 10th to September 9th on 6th Avenue, just off Invermere’s main street on Saturdays from 9 a.m. to 1 p.m.

Bigger than ever, this year’s market will boast a stage and extra booths that will be running westward past the Cenotaph Park. Award-winning performer Japhy will be back with his mimes, along with most of the usual offerings people look forward to, like organic produce, fresh produce, baked goods, organic chocolate and lots of artistic offerings.

With a carnival atmosphere and small-town friendliness, this market is a really fun place to be.

While you’re in downtown Invermere, don’t neglect to check out the Saturday Morning Market Place,

held around the corner in front of the Royal Canadian Legion on 13th Avenue, where even more wares are offered. Make sure to look for the fantastic cinnamon buns, and you just might be able to find a satisfying breakfast sandwich or nifty craft item.

At the south end of the valley, you’ll find the growing Fairmont Farmers & Artisan Market (www.fairmontmarket. ca) on Sundays from 10 a.m. to 2 p.m., which will operate from July 9th to August 13th in the Fairmont Village Mall parking lot. A slightly smaller market with space for about 30 vendors, it is in its third year in 2017. Priority is given to local and handmade goods, and an amazing diversity of quality products is offered.

Consumers are demanding better quality and the Columbia Valley’s farmers’ markets have it in spades — and forks!

On any given summer weekend when the sun is shining, the buskers are entertaining and the people are smiling, there’s more than one reason to immerse in a local market and bask in the joie de vivre.

15

b.s t r o

by

Beeland

W e l c o m e tto o b .stro.

Welcome b.stro N e w tto o tthe h e Columbia C o l u m b i a Va lley a nd q u i e t l y ensconced ensconced New Valley and quietly w i t h i n the t h e renowned r e n o w n e d Beeland Beeland M a r k e t iin n S pillimacheen, within Market Spillimacheen, B C . , b . s t r o ’s d i n i n g e x p e r i e n c e i s m o d e r n i s t , BC, b.stro’s dining experience is modernist, understated, and unexpected. understated, and unexpected.

Prepare yourself for adventurous pairings,

Prepare e x t r a o r d yourself i n a r y p r efor s e nadventurous t a t i o n s , a n d pairings, vibrant and unique extraordinary and vibrant and unique e x p l o s i o n s o f presentation, f l a v o u r. explosions of flavour.

W i t h l o c a l l y s o u r c e d a n d e v e r- c h a n g i n g s e l e c t i o n s , b . s t r olocally i s a n esourced n c a p s u l aand t i o nevery-changing o f t r u e R o c k y Mselections, ountain With c u i s i n eisean x p eencapsulation rience. b.stro of true Rocky Mountain

cuisine experience.

(250) ( 2 5 0 ) 346-3306 346-3306 www.beeland.ca/b-stro w w w. b e e l a n d . c a / b - s t r o HWY 9976 76 H W Y 995, 5 , SSpillimacheen p i l l i m a c h e e n BBC, C . , V0A V 0 A 1P0 1P0

17

250.345.0008 | unit 8, 5019 fairmont resort road | seasonal hours: visit fromscratchfood.com for details

The Rise of the Valley’s Bakeries

By Nikki Fredrikson

migrant; and then I started up (a bakery) in my home and the first customer was the high school in Invermere, the cafetehe community of Invermere is producing the most ria, to take some pretzels. Then I visited the golf courses with in-demand baking throughout the Columbia Valley my pretzels,” said Vogel.

Over the years, Vogel’s Your Bretzel Bakery grew from a and the secret of this success is threefold: a master baker, a baker/pastry chef with Journeyman credentials, and shed beside his trailer to multiple sheds, then into a 1,000 square foot bakery in his basement. a trained French chef, all of whom own their own bakeries.

“In no time, it was not enough,” he said. “I also was strugThe three bakery owners producing these delicious local goods have two things in common: their passion for bread gling with power. In residential areas, you have only a 110 volt and there was no chance to put bigger, heavier equipand leaving their homes in Europe to bake in Canada.

In 1990, Andreas Vogel left his home in Germany for a ment in.”

This eventually prompted the move to the bakery’s current job working in a bakery in Ottawa. Speaking little English, his main duty was to teach the Canadian bakers how to use location in Invermere’s Industrial Park.

Vogel relies on heavy industrial strength ovens to comthe European baking equipment. He would go on to do the same in Toronto and Vancouver before becoming a landed plete all his commercial business orders. His baked goods are supplied to a majority of the Columbia Valley’s golf immigrant.

“I came in this valley 1995 and then I got my landed im- courses, from Spur Valley to Coys Par 3 in Fairmont. At height of production, Vogel has provided baking for six major ski resorts in British Columbia and Alberta, making roughly 120,000 hamburger buns a season.

Similar to Vogel leaving Germany to pursue his love of baking in Canada, Peter Banga left Switzerland after receiving his Journeyman credentials as a baker and pastry chef.

After living in Vancouver for a year, Banga had to return to Switzerland and needed a place to store his furniture. His friends in Invermere said they would store it and suggested he come see the local bakery.

“They told me about the bakery, that I should check it out,” said Banga, “and one thing led to the other and I ended up talking to (the owner) Rudy at the time. We agreed that I come and work for Your Bretzel Bakery in Invermere’s Industrial Park supplies him for a year.” baked goods to a number of ski and golf resorts in the Rocky After working for the year at the Mountain region.

Photo by Nikki Fredrikson

T

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Quality Bakery, Banga bought it in 1981 and has continued to operate the business for 35 years. Over time, the bakery moved locations throughout downtown Invermere before settling in its current location at the south end of 7th Avenue, but the biggest change Banga has made was changing the name to The Invermere Bakery in 2014.

“We were thinking about how people find us and everybody finds you now with their phone. So they come to Invermere and they might have heard about us or they might look for a bakery so they will enter probably ‘Invermere’ and ‘bakery’, and a lot of people just refer to us as ‘the bakery’, and so we just put together ‘Invermere Bakery’ because ‘The Bakery’ is a little bit too generic,” said Banga.

Keeping many of the original Quality Bakery recipes like cinnamon buns and sausage rolls, The Invermere Bakery (www.invermerebakery.com) is also continuing to expand with new creations, such as a full gluten-free section that keeps growing in popularity and is one of their most in-demand products.

Another local favourite and a hidden gem in the Columbia Valley is Schoni Artisan Breads. With a custom-built commercial wood oven located on an acreage on the outskirts of Invermere, Andi Schoni has people lining up outside his door for his fresh creations every week.

Schoni left Switzerland in 1982 to train as a French chef at Strand’s Old House Restaurant in Invermere. He went on to work in Alberta, then Whistler, where he owned his own wholesale bakery before returning to Invermere in 2000.

Upon returning to the Columbia Valley, he began baking bread for customers again in a small wood oven in his home, then graduated to a custom wood oven that he had built in 2006, which has allowed him to combine his Swiss quality standards with his passion for the art of traditional bread baking.

The bread Schoni bakes can take up to 40 hours to create due to the ever-changing conditions of baking in a wood oven. He creates a wide variety of regular breads, sweets and occasional speciality items, but due to high demand, customers order directly from Schoni Artisan Breads (www.woodovenbread.ca).

Products are not available in stores, but are pre-ordered and baked Fridays, when they can be picked up at the home-based bakery, or at the Circle Health Foods store in Invermere with advance notice. Also look for Schoni’s bread at the Invermere Farmers & Artists Market every Saturday morning.

The popularity of the Invermere Bakery’s gluten-free selection is almost on par with the bakery’s beloved delicacies (top of opposite page).

Photos by Nikki Fredrikon

Andi Schoni carefully handcrafts every loaf of bread baked in his wood oven.

Photo courtesy of Schoni Artisan Breads

Planning an event....

Breakfast. Lunch. Dinner…

Elements, a contemporary, family friendly restaurant at Copper Point Resort with indoor and outdoor seasonal patio, is a favourite among the locals and the out-of-town crowd alike.

Surrounded by spectacular mountain and golf course views, all guests will enjoy the sophisticated yet casual atmosphere found at Elements. Bask in the sun while sipping a favourite fruity concoction on the outdoor patio or enjoy our seasonal cuisine prepared daily by our Executive Chef. Either way your family will be impressed.

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Elements Restaurant offers something for everyone. Room for a little indulgence? Enjoy our decadent desserts, fun martinis and gourmet coffees to end the evening.

Elements Restaurant is open year-round, 7 days a week. Call us for reservations.

AT

COMPLIMENTARY

Dessert

AT

with the purchase of each main Entrée

One coupon per table, max four people. Only available Sunday – Thursday.

Expires April 30th, 2018. Coupon holds no cash value.

760 Cooper Road, Invermere B.C. 250.341.4002 copperpointresort.com

The sophisticated charm of Copper Point Resort is the perfect setting for your upcoming wedding, reception, family reunion, corporate conference or golf tournament.

With banquet facilities that can accommodate up to 200 people, Copper Point Resort has become the most sought after event destination in the valley.

Contact us today for a quote: sales@copperpointresort.com.

Leo Burrito

The Upper Ranch

Burritos & Margaritas Licensed Patio

Extensive gluten free menu with many vegetarian/vegan options. Freshly made salsas, sauces, pickled items and slow cooked meats.

Open May 1 to Sept 30 778-527-4999 4951 Hwy 95, Radium BC

“We are proud to use local produce from The Upper Ranch located just 6 km away from Leo Burrito. Doesn’t get much fresher than that!”

Gerrys Gelati Invermere & Radium, BC

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Over 30 options of locally homemade gelato and dairy free sorbet.

Come try our signature sweet and savoury waffles or grab a fresh salad, sandwich or homemade soup.

Open Year Round in Invermere 1045 7th Ave Facing 12th Street

The Upper Ranch, located three kilometres north of Radium Hot Springs is one of the earliest ranches established in the Columbia Valley.

In 1886, John McKay with his sons, Jock, James and Cham drove their cattle and horses overland from Moose Jaw, Saskatchewan to the valley where James L. McKay had purchased 15,000 acres of Crown land from the BC Government.

Named ‘Elk Park Ranch’ the property stretched along the Columbia Wet Lands from Sinclair (Radium) to Luxor (Spur Valley). McKay senior, John, took an acreage just to the north of Sinclair Creek.

This property became known as Sinclair or ‘Upper Ranch’. The other ranch at Luxor became ‘Lower Ranch’, which was

homesteaded by Cham.

The tradition of The Upper Ranch continues today as we operate a working ranch with cattle, honey bees and a market garden implementing environmentally sustainable practices in our farm business, lands and local ecology. We have an Environmental Farm Plan in place, adhere to Verified Beef Plus protocols and are pursuing Canada GAP certification (Good Agricultural Practices).

Quality fruits and vegetables for local market is well rooted in the farm operation.

We have a wide variety of products from leafy greens to root vegetables to herbs.

Our produce is grown in an environment free of synthetic fertilizers and pesticides.

Tegart Honey is produced by bees kept in our apiaries along the Columbia Wetlands north of Radium Hot Springs. Our honey

is 100% pure, raw, unpasteurized nectar of the gods. Honey, honey comb and wax products are available.

Beef from our herd of Shorthorn cattle

embodies superior taste and quality as well the documented nutritional benefits of grass fed beef. Whether you choose a New York Strip from an eighteen month old heifer, burger or sausage from an older animal you will be delighted by the depth of flavour. Our beef contains only green grass, sparkling water and golden sunshine.

The Upper Ranch produce, honey and beef is available farm gate, at local speciality outlets and farmers markets for the 2017 season. Several local fine dining restaurants and cafes are using Tegart honey, produce and beef in their cuisine for guests to experience this season.

Stolen Church Premium beans from around the world roasted in micro batches in the Purcells resulting in rich & wonderful coffee.

Available at: Gerry’s Gelati Invermere & Radium Smoking Waters Fairmont

Our name and our passion is inspired by the legend of local settlers who broke some rules, took things into their own hands and stole a church. We hope to bring the same level of dedication, commitment, and boldness to the roasting and freshness of our coffee.

Break the rules. Drink good coffee. Stolen Church.

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The Upper Ranch Dianna & Rick Tegart 250-347-6440 drtegart@icloud.com upper-ranch.ca

Land of Liquid Leisure

The café and patio at Kicking Horse Coffee give locals and visitors the opportunity to enjoy a steaming cup of java straight from the source.

Photos courtesy of Kicking Horse Coffee

By Nikki Fredrikson

I

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t’s one thing for a small, rural community to have local startups, but it’s another for a community of this size and nature to have numerous startups develop into well-recognized and even award-winning organizations. That said, the Columbia Valley is a treasure chest full of acclaimed business and new startups in the beverage industry.

Kicking Horse Coffee was first created in 1996 inside Elana Rosenfeld and Leo Johnson’s garage, where they perfected their Kick Ass coffee. The company has grown from starting out as a fair trade business to expanding to completely organic in 2003. By 2007, the community’s love for the local product had grown and Kicking Horse Coffee opened their café so coffee lovers far and wide could come and enjoy their product on-site.

Often, when walking up to the café’s doors, you can smell the waft of fresh coffee beans roasting. Offering a variety of specialty drinks, anything from a café latte to a Kick Ass kooler, which can be enjoyed inside or out on the patio, the Kicking Horse Coffee café gives locals and visitors to the area an opportunity to connect through their love of high quality java; and it’s right next door to the warehouse that produces the coffee blends that are sold in stores and restaurants in the valley, and right across North America.

In 2016, Kicking Horse Coffee won the Canadian Fairtrade Award for Product of the Year with their Kick Ass coffee blend. So far in 2017, the company has been recognized as the 10th Best Workplace in Canada for Women and 14th

Growlers are a great way to transport your favourite beer home from the Arrowhead Brewing Company, where the decor is almost as good as what’s on tap.

Photos courtesy of Arrowhead Brewing Company

Best Workplace in Canada (medium category) by Great Place to Work.

If coffee’s not your thing, right across the street is the Arrowhead Brewing Company, often described as Invermere’s hidden gem. The brewery opened its doors October of 2012 and has been recognized across the province for its unique tap room. Co-owners Sean and Leanne Tegart moved away from traditional tap room décor to incorporate their own vintage style.

“They both are obviously into the retro look, the old gas pumps, old signs, all that stuff, so they wanted to incorporate that into the branding so it would set Arrowhead apart.

Bringing in this totally unrelated idea, they really made it our signature,” said Jess de Groot, who takes care of design and media for the brewery.

First entering the tap room is like being transported back in time with vintage signs, pin-up girl posters, gas pumps and merchandise all reflecting a bygone era. It typically takes a while to take in all the decor before you make it to the beer.

“A lot of people in their 40s and 50s will remember a lot of this stuff from when they were kids or these brands they’ve seen when they were younger. So there’s a lot of nostalgia people feel when they come in the brewery. They remember us because of that,” said de Groot.

When it comes to the variety of brews, the brewery has 13 different types to choose from.

“That’s another thing that’s unusual for our size is how many brews we have. A brewery our size would probably have five or six, maybe four, regulars with two seasonals, but to have a brewery of our size with 13 different beers is pretty ambitious,” said de Groot.

In 2013, Arrowhead’s I’m so Freaking Hoppy placed third for best beer at the East Kootenay Beer Festival, then the brewery was recognized by the same festival again in 2014 when it won first place with Doc Tegart’s Extra Special Bitter.

The up-and-comer in the Columbia Valley’s leisure liquid scene is Taynton Bay Spirits.

Overlooking Lake Windermere, this new distillery is making a name for itself as the first in

the Valley.

The Rocky River Ownership group comprised of Justin Atterbury, Jason Powers, Paul Christy and Ricky Ebuenga began looking into creating a distillery after Atterbury’s wife made a successful batch of homemade Baileys Irish Cream. Though the new distillery has yet to come out with their own version of the popular liqueur, they have created a vodka, a gin, and a take-off tequila called “Tekila-Eh”.

“We wanted to have three products right out of the gate so that’s why we decided on these three,” said Atterbury. “We will keep introducing new products as time goes on.

The opportunities are limitless in regards to what we can actually sell.”

The distillery, which is located right below the group’s Station Neighbourhood Pub at Kinsmen Beach, includes a tasting room where the public can try a free sample of the products, learn how to incorporate the Taynton Bay Spirits, the first distillery in the Columbia Valley, opened its doors April 2017, offering a vodka, a gin and a distillery’s made-in-house bitters, and take tequila-inspired Tekila-Eh along with two flavours of bitters.

Photo by Nikki Fredrikson in the views of the lake.

“Being a craft distillery, we thought it important for people to be able to sample the product because said Christy.

No matter what your taste, whether it’s a morning cup of there is always that doubt of ‘What are these guys making, is it going to be any good’. Giving them a chance to actually joe, an afternoon craft beer or an evening cocktail, the Cotaste it before buying a bottle we felt was quite important,” lumbia Valley has something for you.

• Specializing in European & Continental cuisine • Seasonal live entertainment • Evening special 5 p.m. – close

Located at the turnoff to Invermere on Highway 93/95

For reservations call:

250-342-9417

w w w. t h e b l a c k f o r e s t . c a

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Family Pantry: Committed to Serving the Community gas bar. Swing by to shop on Wacky Wednesdays in Canal Flats when all regularly priced grocery items — including meat — are discounted 20 per cent (see ad on facing page for exemptions).

The Stanburys are proud to be strong supporters of community initiatives and offer weekly and monthly sale items in addition to their Wacky Wednesday promotions.

Everyone is invited to come by the Canal Flats Family Pantry on Saturday, September 2nd when The family-owned and -operat- cery items, crisp produce, bakery the Stanburys celebrate their ed business began serving locals items baked fresh daily, fresh cut 10th anniversary at the new in 2002 when they opened their meat, automotive and plumbing store and 15th anniversary in the stores in Windermere and Canal supplies, and an extensive stock village. of beer, wine and spirits.

Flats.

Free fresh-grilled burgers and “With a rural clientele, it’s vital to Hunters and fishermen can pick hot dogs will be offered, as well be able to offer an incredibly wide up their licenses while filling the as beverages, draw prizes and selection of products, including tank at the competitively priced face painting. grocery, liquor, automotive and plumbing,” affirmed family patriarch Scott Stanbury, which led to the building of our new facility in Canal Flats in 2007.

The Windermere Family Pantry offers a wide selection of beer, wine and spirits with a variety of convenience store fare gracing the shelves. Be sure to drop in on Wacky Wednesdays when a 10 per cent discount is offered on liquor store items as well as all regularly priced grocery items.

The Canal Flats Family Pantry is the larger of the two outlets, and offers 7,000 square feet of gro-

Windermere

Grocery and Liquor Store

10

% OFF

Come in EVERY WEDNESDAY to receive 10% off all regular priced grocery items and LIQUOR. Some exceptions apply. (Tobacco, lottery, and deposits are exempt from the discount.)

Join Us Saturday, September 2 For Customer Appreciation Day BBQ, Beverages, Prizes, Face Painting

20

%

OFF

Fresh Meats, Produce, Bakery & Deli, Hunting/Fishing Licenses, Household Hardware, Summer Toys and Automotive Supplies.

Come in EVERY WEDNESDAY to receive 20% off all regular priced items in store. Discounts also apply to fresh meat on sale. Some exceptions apply. (Tobacco, liquor, gas, lottery, Shaw Direct are exempt from the discount.) Also, come in on your birthday for the same deal! Proof of birth date is required.

The View Restaurant at Copper Point Golf Course has made some fantastic changes over the last year.

In March 2016, adding a new Executive Chef, Thijs Boersma and a new Food and Beverage Manager, Monica Fisher.

April – October

7 days a week Breakfast • Lunch • Dinner

November – April

Friday, Saturday, Sunday & Monday Evenings from 5pm

copperpointgolf.com/dine 250-341-3392 ext 2

The View Restaurant has 3 different dining spaces all featuring a family friendly, wheelchair accessible spaces, showcasing stunning views of the Columbia Valley, Purcell Mountain Range and The Point Golf Course.

We take pride in making everything in house to ensure the freshest, quality product utilizing as many seasonal local products possible. This gives us the ability to adapt to most dietary restrictions or preferences.

We have a wide variety of vegetarian dishes as well many gluten and dairy free options.

Chef Thijs Boersma is originally from Holland and is French Cuisine trained with Michelin Star experience. Monica Fisher, Food and Beverage Manager, is born and raised in Invermere. She has over 21 years of Food and Beverage experience. The duo have a passion for fine food, craft beer, wine and service and have crafted a fantastic, versatile menu for breakfast, lunch and dinner.

Over the last year we have gained many regular customers who come specifically for the “House Favorites” such as our delicious Burger, Panko Breaded Fish & Chips, Ahi Tuna Salad, Vegetable Kabobs and quoted from a very happy guest “the best pork chop ever”.

We change our menu seasonally always keeping the “local favorites” while always offering something new and exciting.

#651 Hwy 93/95 Invermere BC V0A 1K3

Pub and Licensed Family Dining

Open 7 days a week • Lunch, dinner and late-night!

Great daily drink specials!

Voted Best Patio in Invermere • Overlooking Kinsmen Beach Live entertainment on some weekends.

1701 6th Avenue, Invermere

250-342-5557 • the new station pub ~ now on

~ Great Food ~ Great Prices ~ Great Atmosphere

Breakfast, lunch and dinner

Open 7 days a week

Open 7 am everyday for Breakfast

Licensed Family Dining & Lounge • Eat-in or Take-out

250-342-8885 • rockyrivergrill.com • See our full menu online!

Licensed Family Dining & Lounge ~ Next to KANATA, just north of the Crossroads, Invermere.

Watch for These B.C. Wine Trends

By Lara McCormack

M

Therapy Vineyards & Guesthouse is tucked amongst rolling hills of vineyard overlooking Okanagan Lake on the Naramata bench just outside Penticton. Photos by Lara McCormack

y, how times have changed! Twenty years ago, those who were into wine turned their noses from a bottle of B.C. wine, and now it’s some of the most sought-after product in the world of wine! The B.C. wine industry has morphed over the decades to over 900 vineyards (346 licensed vineyards) grown on over 10,000 acres, growing over 80 varietals that stretch from Vancouver Island to the West Kootenays. Yet, being brilliant B.C. residents, we are keeping the good stuff for ourselves, drinking it with great appreciation!

Here are some trends to watch for in 2017: Wine consumption is rising, growing three times faster than the global rate. Canada’s per capita wine consumption is around 15 litres a year. Understandable when the wine tastes so good!

Wine can now be bought in grocery stores. Longstanding B.C. VQA wine stores, Discover Wines and the Kelowna Wine Museum Wine Shop, announced their support to move into grocery stores with the Overwaitea Food Group in Kelowna. As time moves on, more wine-in-grocery stores are opening throughout B.C. New wineries are choosing to be “virtual,” by means of producing wine under another winery’s licence. They are brands with-

out buildings or land, proving pedigree is not tied to property. There are over 20 virtual wineries in B.C. Goodbye Merlot and Pinot Gris.

Hello Syrah and Viognier. Like fashion, grape varieties take their turns in the spotlight. Marty Gunderson, owner of Quidni Estate Winery, has 10-year-old viognier grapevines that makes this incredible single varietal wine selling out year after year.

It was a chance they took to produce this varietal, but when it grows well, you hand it to the winemaker to produce the best wine. Next thing you know, that chance you took turns out to be a winner and a trend-setter!

Wine tourism in B.C. is on the rise. From tastings and vineyard tours to on-site restaurants and shops, accommodation, concerts and cooking classes, over 275 wineries offer exceptional wine experiences and the world is taking note. Wine-producing areas in B.C. have received awards touted as a Best Wine Destination in travel magazines, such as #1 wine region in the world by The Huffington Post and dubbed the 2nd best wine region to visit by USA Today.

Harvest is getting earlier. Outstanding weather last sum-

mer led to a record-breaking start to the grape harvest, with vintages being picked as early as mid-August. New releases for whites begin in March through to June. Reds are typically barrelled longer, being released late summer into early fall.

Blending is bringing forward fabulous wine! In the Okanagan Valley more than any other regions I have visited, winemakers do their own thing. You see both blending and single varietals being offered. Currently, we are seeing Viognier, Pinot Noir and Syrah gaining traction, with Merlot and Pinot Gris being widely grown because of their ability to ripen consistently. Laughing Stock Vineyards have been blending wines for over a decade.

Petit Verdot, Zweigelt, Ortega, Ehrenfelser… what? These are the not-so-famous grape varieties that grow well in certain areas of B.C. and make some award-winning wine. When in doubt, do a tasting and then you understand why B.C. wines are getting recognized.

Driving 2.5 hours to the south from Invermere, you get to Creston, home to a few vineyards with more in planning mode. Five and a half hours to the west, you come into Kelowna; keep driving another hour and you reach the Penticton-Naramata Bench.

If you can’t make the drive, local liquor stores and restaurants in our valley feature many of the B.C. wineries, but don’t forget that the best experience is being on-site meeting the people who make it. Cheers to you as you explore and discover the best of B.C. wines!

OPEN DAILY

Gourmet Jams and Unique Spicy Jellies

Fully licensed, Warm & friendly atmosphere

gluten free, sulphite free, dairy free with no added colours or preservatives

GBreakfast G Lunch G Dinner

HUGE MENU Omelettes - Waffles - Eggs Benny Charbroiled Sterling Silver Steaks Awesome Burgers & Sandwiches Pastas - Stir-frys - and much, much more

Featuring our Huckleberry Specialties: Pie G Cheesecake G Milkshake G Pancakes Jam G Syrup G Soda G French Toast Vinagrette Dressing G Chicken Dinner

205 Laurier Street, Invermere

250-342-3800

www.huckleberrysrestaurant.ca

Saunders Family Farm is well-known for our gourmet jams and unique spicy jellies. We also have sweet, juicy strawberries on our u-pick farm that many people, tourists and locals alike, visit every summer. This year, we also have delicious raspberries and saskatoons. Everyone says our jam tastes just like how grandma used to make it and our unique spicy jellies will be a new experience for your taste buds.

Our Raspberry Pepper is the best seller of the jellies paring very well with Brie, cream cheese and crackers or as a side condiment with your steak or roast beef. It can also be used in a salad dressing to spice up your salad.

The Strawberry and Strawberry/Rhubarb Jams are the best sellers made with the freshest strawberries around. Try all our tasty jams and jellies for a fresh taste of the valley!

www.saundersfamilyfarm.ca info@saundersfamilyfarm.ca

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BUGABOO RANCH

Bugaboo Ranch is a family run ranch near Brisco, BC. The ranch was founded by Peter & Margaret Feldmann who immigrated from Switzerland in 1978. They were drawn to the valley because it is very reminiscent of the Swiss Alps where they spent their summers milking cows and making cheese. They run the ranch along with their son Pete, his wife Kirsten and their two sons Cole and Hank.

They raise primarily Black Angus and Black Angus cross cattle which are well suited for the mountainous backcountry of the Columbia Valley. Their cattle are born and bred on the ranch and they graze in the valley from May through November. In the winter months they are fed hay which is harvested in the valley.

This is a very exciting time for the ranch as with the opening of the new abattoir they can now offer their beef to the local community. They are offering wholesale sides and quarters or pre-boxed selections customized to suit the needs of customers.

Their beef is also available for purchase at the Beeland Market in Spillimacheen. Or come and relax in their newly opened Bistro and have their chef prepare it for you! Bugaboo beef will also be available at the Agri Park Farmers Market which will be open on Wednesdays from 5:00 – 7:30 pm this summer beginning June 28th running until August 30th. The Market will include various local products and produce and new extended hours at the feed store.

For more information on cuts and pricing please contact Margaret at: bugabooranch@gmail.com 250-346-3328

Micro Abattoir is Open for Business

By Lara McCormack

I

n 2004, new regulations were passed regarding the re-sale of meat to consumers from farmers in British Columbia. In order to continue to sell the local meat grown in our valley, the concept of a micro abattoir was born as the nearest one is over 100 kilometers away. In 2006, as some small producers began going out of business due to the changes in regulations, the Windermere District Farmers’ Institute (WDFI) went into action. They owned land that was centrally located in the valley (at the Invermere Crossroads) and not wanting to see the loss of livestock or livelihood amongst the local farmers, formed a committee to investigate the possibility of building a provincially inspected abattoir.

On March 22nd, 2017, the abattoir went into operation after years of planning. The WDFI’s vision and focus on

creating this business is one to admire.

Ultimately, funding came from all levels of government as well as fundraising efforts with most of the dollars coming from in-kind donations, cash donations and the WDFI itself. The premise has been leased by Grant Kelly, owner of the Columbia Valley Meat & Sausage Co., who is licensed for beef, pork, sheep and goats. There is on-site cut and wrap services and upon speaking with Grant, he says he will focus on sausage-making in the near future.

As a longtime Coulmbia Vallaey resident, Grant saw an opportunity in the micro abattoir that ultimately helped this project come alive as without a reliable operator, the abattoir remained a vision. There are now other business opportunities that can come out of this venture, including making dog food products and a tannery.

Having a local abattoir has proven to be a huge local benefit. It means that

the animals will not be stressed on the journey, and transporting the animals as well as bringing back the product is less in both time and financial cost. The abattoir also brings employment opportunities, new livestock production units are starting up again, and a cut-andwrap facility has increased business.

These are value-added costs that will stay in the Valley, and last but not least, there is the tourism value of local food.

The land itself where the micro abattoir sits has many future plans.

“A local farmers’ market will be held at the Crossroads on the WDFI’s land starting Wednesdays in late June until late August,” said Hedi Trescher, WDFI’s project coordinator.

As you spend time in the beautiful Columbia Valley, dining in local restaurants and shopping in the local food stores, seek out our local meat to be enjoyed. For more information, visit the WDFI’s website at www.wdfi.ca.

C O LU M B I A

VA L L E Y

M E AT & S A U S A G E C O .

Locally Sourced and Produced 503 7th Ave, Invermere, BC V0A 1K0

250-342-7614

33

37 Years of Excellence

CASUAL FINE DINING WITH AMBIENCE IN A

Heritage Home

Secluded Patio Dining

PRIME RIB

~ SUNDAYS ~ Single - 8 oz $27.95 Single - 10 oz $30.95 3 Course - 8 oz $35.95 ........................................ ................................ ..........................

3 Course Dinner

~ SUNDAY - FRIDAY ~ • 3 Courses - 3 Choices • 3 Appetizer Choices • 3 Featured Entree Choices • 3 Dessert Choices For details go to strandsrestaurant.com

• Extensive Wine List • Diverse Menu • Family Friendly Open at 5 p.m. daily • Early Birds 5 – 6 p.m.

Reservations: 250-342-6344 818 12th Street Invermere For features and events visit Strand’s Old House Restaurant

Impeccable Dining & Spectacular Views!

One of the best kept secrets in the Columbia Valley, we offer rustic Canadian Cuisine delivered with our Service Beyond promise. Tempt your taste buds with one of our signature dishes, coffee braised bison short ribs with spicy demi & sweet potato fondant using locally made Kicking Horse Coffee. Then pair it with something from our extensive beverage program, built to suit all tastes. We are open year-round for dining and special events.

Photo Credit: Northern Pixel Photography

Photo Credit: Stew Medford

Call for our hours of operation or visit our website, www.eagleranchresort.com.

1.877.877.3889 Reservations recommended.

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Invermere Inn

Kitchen open late daily • Try our legendary pizza, fresh dough made daily with fresh toppings • Daily drink and food specials • Happy hour specials DJ every

weekend!

Dine-In or Take-Out View our menu at www.CopperCitySaloon.com

Located at The Invermere Inn 1310-7th Ave (Downtown Main Street) 250-341-3344

H S H H H S S S HS

Helna’s Stube Helna’s Stube Helna’s Helna’sStube Stube Stube Helna’s RESTAURANT RESTAURANT RESTAURANT RESTAURANT AUSTRIAN CASUAL GOURMET DINING RESTAURANT AUSTRIAN AUSTRIAN CASUAL CASUAL GOURMET GOURMET DINING DINING AUSTRIAN CASUAL GOURMET DINING

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“for “for the the love love ofof fine fine food” food”

“for the love of fine food” “for the love of fine food” “for the love of fine food”

Authentic Authentic Austrian Austrian cuisine cuisine Authentic Austrian cuisine Indoor Indoor elegance elegance Indoor elegance Ever-changing Ever-changing variety variety ofculinary of culinary culinary delights delights Ever-changing variety of delights Gluten Gluten free free & vegetarian vegetarian dishes dishes Gluten free &&vegetarian dishes Authentic Austrian cuisine • Indoor elegance Extensive Extensive wine wine menu menu Extensive wine menu Authentic Austrian cuisine Ever-changing variety of culinary delights Outdoor Outdoor patio patio Outdoor patio Gluten-free andelegance vegetarian dishes Indoor Extensive wine menu • Outdoor patio

Ever-changing variety of culinary delights Radium Radium Hot Hot Springs, Springs, B.C. B.C. Radium Hot Springs, B.C. Ph: Ph: 250 250 347 347 0047 Ph: 250 347 0047 Gluten free &0047 vegetarian dishes Radium Hot Springs, B.C. mail@helnas.com mail@helnas.com mail@helnas.com Ph: 250-347-0047 Extensive wine menu www.helnas.com www.helnas.com www.helnas.com mail@helnas.com www.helnas.com Outdoor patio Find Find Find Find uson us onus on on us

Radium Hot Springs, B.C. Ph: 250 347 0047

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Speed up Your Culinary Concepts with Sous Vide

By Lizzie Midyette

C

The cheesecake dessert and steak

dinner were both made with ingrediooking a perfect steak ents sourced entirely in the Columbia can be a daunting task for Valley. The steak was cooked at 54 C home cooks, and many of for an hour before searing in butter, us have had the unfortunate experiand the cheesecake took a two-hour long bath at 80 C prior to spending ence of trying a steak in a restaurant overnight in the fridge to fully cool. served to us either slightly over- or

Photos by Lizzie Midyette under-cooked than we might prefer.

There’s a very simple answer to this concern and it’s surprisingly easy to master for home cooks of all skill levels: sous vide.

The term sous vide (pronounced soo–veed) comes from France, and literally translates to English as “under vacuum”. While this term seems completely disconnected from anything you may consider delicious, sous vide cooking can be utterly liberating.

Because sous vide cooking temperatures are so precise, it is literally impossible to cook a steak to a doneness that you don’t care for, once you learn exactly which sion cooker to create a pleasing appearance and texture to temperature will yield your preferred results (and that won’t the finished dish, as well as another dimension of flavour. take more than two or three tries). In addition, proteins and This final step of searing is not necessary for a beautiful oildesserts can be cooked ahead of time and refrigerated prior poached salmon fillet, so there are some dishes that can skip to serving or finishing in a skillet with a deep sear, which this final step.

Desserts can be made in either vacuum pouches or zipper makes the concepts of meal prepping for a busy work week bags (for example ice cream or creme brulee), or can be and making some dishes ahead for special occasions both created in mason jars with snap lids, such as cheesecakes easy and perfectly delicious! or pots de creme. Some components of your desserts may Your favourite protein is either vacuum-sealed in a pouch, still need to be made in an oven, such as cookie bases for or placed in a freezer-strength zipper style bag and sealed cheesecakes, so don’t be afraid to use what’s on hand and using a water displacement method. Prior to sealing, salt, save time. seasonings and maybe a splash of oil can be added. Proteins Home machines for sous-vide cooking can be purchased such as cuts of red meat and poultry typically benefit from in the valley (various makes and models have been spotted being seared in an oil or butter after their time in the immerin Kimberley), or online. With regards to brand or model for home cooking, whichever setup you purchase will be effective; in other words, you really can’t go wrong.

You may find that you might have to season your food more than you’re accustomed to when using this immersion cooking method.

The gentle heat brings out flavours more delicately than higher cooking temperatures, and this is the case for savoury and sweeter dishes. The solution is as simple as sprinkling meat or fish with a little more salt than usual prior to sealing in the freezer bag, or trying a flavoured salt.

Desserts can benefit from using vanilla beans or vanilla bean paste as flavouring choices over a conventional brand and using a little less salt than their baked counterparts. Both artisanal salts and restaurant-grade vanillas are available at our specialty food retailers here in the valley.

Happy hunting!

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pilli S SCafe tation

The SPILLI STATION CAFÉ is back!

After a 20-year hiatus, Spillmacheen will once again be home to delicious Southwest cuisine, vegan and vegetarian options, dairy and gluten-free delights and Texas style Barbecue. This is the home of the famous Peanut Butter Cream Pie and innovative specialty coffees.

Join us in our relaxing atmosphere amidst great mountain views on the borders of the Columbia River and wetlands. Enjoy great food and country hospitality for a memorable experience.

Our monthly event specials will surprise and entertain you as your worries wash away in the natural beauty that is the Columbia Valley.

An easy, scenic drive on Highway 95 just 30 minutes north of Radium Hot Springs and 45 minutes south of Golden at 970 Highway 95. Open Wednesday through Sunday, May through October. See you soon!

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Skookum Family Restaurant COME CELEBRATE WITH US! OPEN 8:00 am - 8:00 pm Tuesday - Thursday 8:00 am - 9:00 pm Fridays & Saturdays

1470 Highway 93/95, Windermere B.C.

778-526-5262

NEWLY RENOVATED

Next to the Mountainside Market in Radium Hot Springs

Open Daily year-round for lunch, dinner, and late night drinks LIVE MUSIC

onday at 7 p.m.

KARAOKE every Thursday

FREE SHUTTLE SERVICE Available upon request

Kitchen open late!

2 patios with lots of outdoor seating

hor s et h ief pu b.c a

25 0 - 3 47- 64 0 0

Fully licensed

Fresh food made with fresh ingredients!

Restaurant & Lounge Open Year Round 5 pm daily June – September Lunch: 11:30 a.m. – 4 p.m.

Austrian and continental cuisine. Schnitzel, steak, seafood, homemade pasta and desserts.

Daily 3-course dinner specials • Private functions for groups.

Highway 93, Radium Hot Springs, B.C.

For reservations, call 250-347-6553

www.OldSalzburgRestaurant.com