Sitting on the patio of Miradoro restaurant at Tinhorn Creek Vineyards in Osoyoos on a warm sunny afternoon last August, it should have been no surprise the star of many of the dishes we enjoyed was fresh peaches in all their summertime glory.
The sweet, luscious fruit, the same vibrant yellow as the sun above, adorned the peach and pancetta pizza we shared family style, as well as the tomato and peach panzanella salad with feta and olives. We enjoyed the salad so much I insisted on a copy of the recipe (see below).
After our small group ate our way through the menu, we wandered the lush green grounds of the vineyard. Our visit to Tinhorn Creek included a tasting, during which we were spoiled with small pours of some of the finest wines available in the province, and a tour of the winery for a behind-the-scenes look at where the magic happens.
The property also boasts a large natural amphitheatre where Tinhorn Creek’s Canadian concert series takes place. This season’s lineup includes the Boom Booms in May, Julian Taylor Band in June, John Welsh Band in July, the Mounties in August and the grand finale, Big Sugar in concert in September. There are shuttles that run between most resorts to Tinhorn Creek for the concerts.
For our weekend getaway, we stayed at Spirit Ridge at NK’MIP Resort, built on the slopes of Anarchist Mountain, which is also home to the NK’MIP Desert Cultural Centre. The centre includes extensive indoor and outdoor exhibit galleries built to create a fun, interactive learning environment with hands-on displays, education stations and two multi-media theatre experiences.
The resort was built adobe style, making it look right at home in the surrounding desert, and guests can visit the onsite winery, play a round on the Sonora Dunes Golf Course, relax at the spa or hang out at one of two pools. We chose the adults-only pool with a sweeping view of Okanagan Lake as our preferred location to soak in some sun.
We also had the opportunity to eat on one of the two patios at Mica restaurant where we enjoyed the freshest produce and fruit of the season, beautifully braised meats and, once again, some gorgeous Okanagan wines. It didn’t hurt that our view of the setting sun over rolling vineyards and the lake was nothing short of stunning. The resort also has its own produce stand so we were able to stock up on our own peaches before hitting the road for home.
Upcoming events:
Devour! Osoyoos: May 5 to 7
The world’s largest culinary film festival, Devour! takes over the South Okanagan for three delectable days in May. The action-packed weekend highlights the region’s spectacular food and wine scene and offer guests an opportunity to enjoy creative food and drink selections from celebrated local and visiting culinary talent. Top events include a film-inspired gala dinner featuring leading B.C. chefs, tasting tours, a champagne brunch, cocktail reception and more. In addition to artsy attractions, festival-goers can also soak up the stunning surroundings of this hot lakeside destination at various properties by taking advantage of special Devour! Osoyoos packages and rates. Visit destinationosoyoos.com.
Osoyoos Medieval Faire: May 20 to 21
Seriously, who knew that besides all things food, wine and beaches, Osoyoos is also home to an event that includes a medieval feast fit for a king, jousting knights, Old World games, vendors and, of course, a pub/beer garden at the Desert Park Racetrack. Visit osoyoosfaire.com.
Romancing the Desert: New date
We also enjoyed a gorgeous evening under the stars at Romancing the Desert at the Osoyoos Desert Centre, a magical evening that saw us sitting under the stars enjoying dinner, wine and music. After filling our plates at the delicious buffet, we all headed out along the boardwalk that snakes through the desert. And when I say “snakes,” I mean that both figuratively and literally. Osoyoos is home to several varieties of snakes, including the Western rattler, which is considered quite shy and timid, so long as you don’t pick it up. We enjoyed an evening stroll along the centre’s 1.5-kilometre boardwalk where tents were set up as mini interpretive centres with volunteers ready to educate participants about the wildlife, flora and fauna of the desert. Off in the distance, the sun shone through gathering clouds providing a stunning backdrop to our walk. Proceeds from the event support the habitat conservation, restoration and education efforts of the Osoyoos Desert Society. And while Romancing the Desert has grown to the point it’s been postponed this year so organizers can handle its popularity. I’ll be keeping an eye out for the 2018 event.
Tomato & peach panzanella with feta and olives: Miradoro restaurant at Tinhorn Creek Vineyards
Feeds six
A couple pounds of heirloom tomatoes
One nice ripe peach
50 ml sherry vinegar
150 ml extra virgin olive oil
One table spoon small diced shallot
Kosher salt
A few sprigs of nice fresh basil (two or three types add complexity to the dish if you can acquire them)
One cup Kalamata olives
250 grams Macedonian feta
A couple handfuls of nice bread cut into 2 inch cubes
First of all, most of the amounts here are only suggestions. This salad is more of a feeling then a technique.
Start by pitting the olives and breaking them up in a food processor until the bits are quite small, but not a paste or puree
Spread them on a baking tray and dehydrate in your oven on the lowest setting overnight (with fan on if you have a convestion oven) Or else, use a food dehydrator. Once they are dried, buzz them up quickly in the food processor again to get a nice crumb. Reserve. (You can also leave the olives to dry out in the sun.)
Mix the oil, vinegar & shallots and season with salt. Reserve.
Toast the bread in a hot oven to get the outside of the cubes crispy with slightly charred corners and soft inside.
Crumble the feta on a large platter or six salad plates. At the restaurant we puree the feta with some of the brine that it comes in and put it in a whip cream canister with a couple Nitrous canisters and chill in the fridge for a couple hours. Then we dispense it onto plates and build the salad on that foam.
Tear the bread into smaller chunks and toss in a medium mixing bowl with some of the dressing.
Cut the tomatoes and peaches into various shapes and add to the bowl. Dress with more dressing and toss.
Tear the basil and add it to the salad. Check seasoning, and arrange the salad on top of the feta
Sprinkle with olive crumbs
Drizzle any remaining dressing over and around the salads.
@sthomas10
