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Author: Bruce Kemp

Kitchen Confidential with Oak + Cru Chef Iain Rennie

The job of developing a unique role at the new Oak + Cru Social Kitchen & Wine Bar must be a bit like having a brother who is the top scorer in the NHL while you’re still trying to make your own name. Only the top scorer in this story is the stylishly venerable Delta Grand Hotel and executive chef Iain Rennie must put his personal stamp on the new eatery. Oak + Cru opened its doors in early June after a $9.4 million facelift to the hotel’s lobby which included the elegantly minimalist restaurant/wine bar and sun-drenched lakeside...

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Kitchen Confidential with wild mushroom forager Scott Moran

See how food foraged from nature finds its way to the best Okanagan restaurant kitchens Scott Moran does something few other people in the food business do. He goes right back to food origins. Moran is a wild food forager harvesting dozens of wild plants and mushrooms throughout the Okanagan for use in the region’s commercial kitchens. His business clients include a number of well-known chefs in the region, like Bernard Casavant, and he delivers his produce to them every day. Scott came into Bacaro in downtown Kelowna while I was talking to Chef Mike Wilkens. He had a...

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Positive prospects: Okanagan small business success

Okanagan small business owners maintain optimistic outlook for regional economy Where is the Okanagan economy headed? That’s the question on everyone’s mind these days. With the crash in oil prices and a stock market tanking, largely based on China’s economic output, do we have any wiggle room to prosper and grow here in the Valley? According to local business people, the answer is an unequivocal “Yes”—but with some understanding and strategies to deal with current conditions. One of the reasons it’s so hard to assess what’s going on is the lag time for data to be collected and factored...

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In Person with fisheries biologist Richard Bussanich

Something fishy: Where the environment knows no borders, wildlife may pay a high price Growing up around Prince Rupert and the Skeena River had a deep impact on Okanagan Nation Alliance fisheries biologist Richard Bussanich, giving him a strong love of everything fish related and developing his grass-roots approach to science and what science can do to improve the world we live in. “You’ve got to remember we’re all here [in the environment] together,” is Bussanich’s credo and it dictates how he does his job for the Okanagan Nation Alliance. Because of this, he views himself as a jack of all the trades...

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Kitchen Confidential with Chef Adair Scott at Watermark Beach Resort

Traditional or trendy, its got to be healthy Chef Adair Scott Watermark Beach Resort Like all Valley chefs, Adair Scott is committed to using local produce in his kitchen and that includes the salmon caught by the Osoyoos First Nations fishermen. He uses both the fresh fish when he can and the sockeye canned earlier in the year. “I like to use the fish the Osoyoos band catch, but here at the restaurant we’re down a ways in the food chain. The band’s mandate is to provide traditional food for the elders and others who can’t go out and...

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