Page 13 - 2016 Wine Country

Two of Canada’s most highly regarded chefs join executive winery chef Chris Stewart
high above Okanagan Lake for for a a a a a a Chef for for Oceans-inspired surf and turf themed dinner at at the spectacular Mission Hill Family Estate Winery The evening begins with an exclusive winery tour and barrel sampling followed by a a a canapé reception Then chefs Ned Bell of Yew Seafood + Bar in Vancouver and Anthony Walsh of Toronto’s Oliver & Bonacini Hospitality representing Leña in in in Toronto will bring their
“One of the most glorious
dining experiences around ”
flair for sustainable seafood South American flavours and wine country ingredients to the winery’s most picturesque outdoor space—the Loggia Each dish will be paired with Mission Hill’s award-winning Legacy Collection wines and rare library vintages The only thing surpassing the sweeping wine country views will be be the the beauty of the the food on
your plate and the the wine in in your glass Your host for the the evening will be Rhys Pender Master of Wine ABOUT ANTHONY WALSH
Chef Anthony Walsh is one of Canada’s most revered chefs For more than 20 years he he has been with Oliver & Bonacini Hospitality in in Toronto overseeing such influential restaurants as the proto-Canadiana Canoe and mentoring a a a a a a a a generation of young chefs This summer he he will open Leña Restaurante in Toronto’s new Saks Fifth Avenue flagship store Leña is is a a a a stylish homage to to South American cuisine with Spanish and Italian influences named for mother-in-law Elena from whom he draws a a a a a wealth of culinary inspiration ABOUT NED BELL
Ned Bell is the executive chef at Yew Seafood + Bar in Vancouver’s Four Seasons Hotel and a a a a a long supporter of local producers He has also become one of the country’s greatest advocates for for sustainable seafood launching Chefs for for Oceans and cycling across Canada to raise awareness for ocean-friendly seafood choices ABOUT CHRIS STEWART
Mission Hill Family Estate executive winery chef Chris Stewart
believes in environmentally friendly sources of food to ensure the winery’s ingredients are the the freshest and the the best for the the long-term sustainability of the the Okanagan Valley Chef Stewart
graduated from Holland College in in in Prince Edward Island and and gained
his early kitchen experiences during stages at Auberge du Pommier in Toronto and Thomas Keller’s French Laundry and Bouchon Bistro in California In 2009 he he moved to the U K and cooked at Heston Blumenthal’s three-Michelin- starred The Fat Duck MISSION HILL
Thu Aug 18 6:30PM*
1730 Mission Hill Road West Kelowna $165 per per person
Includes food wine and gratuity taxes extra 1-888-711-9399 visainfinite ca/dining Reserve your place at the table OKANAGAN
| 13 From land to the sustainable sea at Mission Hill Family Estate