The Okanagan Valley, 125 miles long and 12 miles wide, is home to some of B.C.’s most historic farmland, and every summer, the region explodes with apricots, peaches, sweet cherries, pears, plums, nectarines, grapes, and apples. There is no greater pleasure than seeing the reaction to true, honest cooking, and home cooks know this feeling, too. The Okanagan Table is a cookbook celebrating the local flavours: creating exceptional meals by connecting with the freshest, highest quality food. Featuring more than 80 illustrated recipes, the book is structured in the order in which we enjoy our meals: sunrise, midday, sunset, and twilight—and showcases a collection of classic and signature recipes from Oat-Crusted Arctic Char and Root Vegetable Torte to Crab Cappuccino and Double Chocolate Mashed Potato Brioche. The recipes are simple and yet frequently decadent—and like most good things in life, they appear complex but are unabashedly straightforward. And finally, many of therecipes include pairings with the best wines and drinks in the region. This destination cookbook will have you singing the tunes of your favourite Okanagan memories.
About the authors
As a busy chef and food advocate, Rod Butters has dedicated his 30-year career to championing the farm-to-table movement in Western Canada. Renowned for his innovative cuisine and high-service standards, Rod worked at the Four Seasons in Toronto and Vancouver before opening the world-famous Wickaninnish Inn in Tofino, the AAA 4-Diamond Fresco Restaurant & Lounge, and most recently, RauDZ Regional Table as well as micro bar & bites. His commitment to Kelowna and the Okanagan Valley is a true passion, and Rod continues to be a leader in the chef community and as a member of the Canadian Culinary Foundation. This is his first book and he currently lives in Kelowna.
"Rod Butters is a game changer, a pioneer, and an innovator. With this book, he is helping us all cook a better future."—Anita Stewart, Canadian cookbook author
"Chefs’ cookbooks are more often found on the coffee table than in the kitchen: Most of us don’t have sous-chefs to chop vegetables or make sauces, and essential techniques are only loosely described. ButThe Okanagan Table, by Rod Butters is an exception. A feast for the eyes, it is user-friendly for any reasonably experienced home cook. Butters, the chef at RauDZ Regional Table in Kelowna, B.C., advises reaping the rewards of your own region." —Julian Armstrong,Montreal Gazette