< Previous21 15 Park Bistro at Watermark Beach Resort15 Park Bistro at Watermark Beach Resort Leftover basil oil can be stored in the fridge for up to a month. It’s great on salads, pastas and pizzas, or drizzled over a tomato and burrata salad. Salsa fresca Combine all ingredients and set aside. Assembly Divide the chilled soup among soup bowls. Top with a generous spoonful of salsa fresca, then add a few drops of basil oil and garnish with croutons and edible flowers (if using). Basil oil Heat oil in a small but deep saucepan to a temperature of 325°F. Carefully lower basil into pan. (The oil will pop and sizzle once the basil leaves make contact with the oil.) Fry for 10 to 15 seconds, taking care not to let the leaves brown. Using a slotted spoon, transfer basil to a paper towel–lined plate to drain. It will crisp up when you remove it from the oil. Set aside pan until oil is completely cooled. Transfer oil and basil to a high-power blender or food processor and blend until smooth and vibrant green. Strain oil through a coffee filter and set aside. Basil oil 2 cups canola oil 2 3/4 cups basil leaves (2 oz) Salsa fresca 2 Roma tomatoes, finely chopped 1 Tbsp finely chopped red onions 1 Tbsp chopped cilantro, or to taste 1 jalapeño, finely chopped 1 tsp salt 1 tsp black pepper Juice of 1/2 lime ASSEMBLY Croutons, for garnish (see here) Edible flowers, for garnish (optional)22 15 Park Bistro at Watermark Beach Resort vinAmitè Chardonnay A perfect light lunch or brunch dish, this quiche from chef Nick Atkins is rich with a seasonal medley of sautéed mushrooms—morels, chanterelles and/or whatever you can forage at your local grocery store—along with creamy goat cheese in a made-from-scratch pastry shell. Serve it with a simple salad dressed with a refreshing citrus and white balsamic vinaigrette. Serves 8 Wild Mushroom and Goat Cheese Wild Mushroom and Goat Cheese Quiche with Spring SaladQuiche with Spring Salad Pastry In a small mixing bowl, whisk together egg and ice water. Chill until needed. In a food processor, combine flour and salt and pulse briefly to mix. Add butter and pulse until mixture forms pea-sized crumbs. Add the egg-water mixture and pulse again until a dough forms. Transfer the dough to a lightly floured surface. Roll out the dough into a disk, about 11 inches in diameter and 1/4 inch thick. Roll dough around your rolling pin and carefully unroll it over the quiche pan. Gently press the dough into place using your hands. Drape excess dough over edge and use a sharp knife to trim the edges. Dock the base of the pastry a few times with a fork. Refrigerate for at least 1 hour and up to overnight. Alternatively, place quiche pan in the freezer for 30 minutes. (A cold dough will result in a nice flaky crust when it is blind baked; if it is too warm, the butter will run out.) Preheat oven to 350°F. Place quiche pan on a baking sheet. Crumple a sheet of parchment paper so it becomes pliable and position over the dough, making sure the edges are covered, then fill with pie weights or dry beans. Bake for 12 minutes. Remove from oven and remove parchment and weights. Bake for another 5 minutes. Set aside to cool. Filling Heat oil in a frying pan over medium heat. Add all mushrooms and sauté for 10 to 15 minutes, until golden brown. Add garlic and shallots and sauté for 2 minutes. Stir in herbs, then deglaze with wine and cook until all the liquid has evaporated. In a medium bowl, beat eggs with cream. Season with a pinch of salt and pepper. Pour mushroom mixture into the quiche crust and spread out evenly. Dot with goat cheese, then pour in egg-cream mixture. Place quiche pan on a baking sheet and bake for 50 minutes, or until the centre is barely jiggly and the top is puffed and golden brown. A knife inserted into the centre should come out clean. Note Dried mushrooms may also be used. Just be sure to soak in hot water for 15 minutes first. Pastry 1 egg 2 1/2 Tbsp ice water 1 1/2 cups flour, plus extra for dusting 1/2 tsp salt 1/2 cup + 2 Tbsp (1 1/4 sticks) cold butter, cubed Filling 3 Tbsp canola oil 1 lb button mushrooms, quartered 1/2 lb mushrooms, such as morel, chanterelle and/or oyster (see Note) 4 cloves garlic, finely chopped 2 shallots, thinly sliced 2 Tbsp finely chopped herbs, such as thyme, rosemary, parsley and/or chives 1/4 cup dry white wine 5 eggs 1 2/3 cups heavy (36%) cream Salt and black pepper, to taste 3 oz creamy goat cheese 23 15 Park Bistro at Watermark Beach Resort15 Park Bistro at Watermark Beach Resort Place lettuce in a large bowl. Add dressing and toss lightly. Divide salad among individual plates. Garnish with cherry tomatoes and toasted pumpkin seeds. Add a slice of quiche to each plate and serve. To serve In a food processor, combine all of the citrus zest and juice with the vin- egar, honey and mustard. With the motor still running, gradually add oil and blend until emulsified. Season to taste with salt and pepper. To serve Grated zest and juice of 1 orange Grated zest and juice of 1 lemon Grated zest and juice of 1 lime 1/4 cup white balsamic vinegar 1 Tbsp honey 1 Tbsp Dijon mustard 3/4 cup olive oil Salt and black pepper, to taste 4 cups artisan lettuce, such as red leaf, green leaf, radicchio, frisée or a mix, hand torn 12 cherry tomatoes, halved, for garnish 2 Tbsp toasted pumpkin seeds, for garnishFRANKIE WE SALUTE YOU!FRANKIE WE SALUTE YOU! Christina and Brian Skinner Kelowna 24 Molloy, who was born and raised in the Okanagan Valley, describes his food as “adventurous, but not.” At 19 Bistro, he explores his love of Asian flavours (which go so well with bubbles) and uses local products in a way he can’t at the high-volume bar and grill. “That’s the beauty of the Okanagan. Everyone is doing something cool here,” he says. “It’s great to be able to support local farmers. I like people giving me random products and seeing what I can do with them.” Adds Hucul, “The Fitzpatrick brand is sophisticated ease. We want to be approachable but deliver an amazing food experience and good service. We want people to feel comfortable stopping by in their jeans.” Besides, there’s that view. “It’s outrageous, really,” Hucul says. It wasn’t, perhaps, the most promising way to begin a friendship. It was 5:45 p.m. on the crazy-busy Friday before a long weekend when someone dropped in to see Neil Martens, owner of 19 Okanagan Grill + Bar in West Kelowna. “I didn’t realize it was Gordon Fitzpatrick—I assumed it was some random delivery guy and I asked if he always delivered on a Friday afternoon of a long weekend.” He laughs. “We’ve gotten along since that moment.” Back then, Fitzpatrick was still president of CedarCreek Estate Winery. In 2017, he opened Fitzpatrick Family Vineyards, specializing in sparkling wines, on his family’s Greata Ranch property in Peachland. And this location demanded a restaurant where guests could savour its stunning lake view. So Fitzpatrick turned to Martens and his team, assistant general manager Merissa Hucul and head chef Geoff Molloy. They opened 19 Bistro in 2021. 19 BISTRO 19 BISTRO AT FITZPATRICK FAMILY VINEYARDSAT FITZPATRICK FAMILY VINEYARDS Merissa Hucul, Neil Martens and Geoff Molloy Peachland25 19 Bistro at Fitzpatrick Family Vineyards Candied almonds Preheat oven to 350°F. Line a baking sheet with parchment paper. In a mixing bowl, whisk together maple syrup, curry paste and salt. Stir in almonds, then spread evenly on the prepared baking sheet. Bake for 15 to 20 minutes, until golden brown. Remove from oven and set aside to cool. Leftover almonds can be stored in an airtight container for up to 3 months. Haskap-jalapeño jam Meanwhile, in a medium saucepan, combine half the berries with the jalapeños, sugar, agar- agar and water. Mix well. Bring to a simmer over medium heat and cook for 5 minutes, until thickened. Remove from heat. Transfer mixture to a small food processor and blend until smooth. Add the remaining 4 ounces of berries and set aside to cool. Makes 1 1/2 cups. Leftover jam can be stored in an airtight container for up to 2 weeks in the fridge. Enjoy with your next cheese or charcuterie board. Note Agar-agar, known simply as agar in culinary circles, is a plant-based gelatin derived from seaweed. Baked brie Preheat oven to 400°F. Grease a baking sheet generously with oil or line with parchment paper. Slice the baguette into rounds, cutting just three-quarters of the way through. (This makes it easier to pull apart once warmed.) Brush with oil, then season with salt and pepper. Place it on one side of the baking sheet. Add brie to the other side and top with haskap-jalapeño jam. Bake for 7 minutes, until brie has softened in the centre and baguette is golden brown. Transfer brie to a large serving plate. Arrange almonds and microgreens on top. Place baguette on one side of the plate and fan crackers (if using) along the other side. Serve immediately. Candied almonds 1/3 cup high-quality maple syrup, such as Maple Roch 1/2 tsp Thai red curry paste 1 tsp sea salt 3/4 cup raw almonds, blanched Haskap-jalapeño jam 8 oz fresh or frozen haskap berries or blueberries (divided) 1/2 jalapeño, seeded, stemmed and finely chopped 6 Tbsp sugar 1 tsp agar-agar (see Note) 1/3 cup water Baked brie 1 tsp olive oil, plus extra for greasing 1/2 baguette Salt and black pepper, to taste 1 small wheel brie 2 Tbsp Haskap-Jalapeño Jam (see here) 8 Candied Almonds (see here), for garnish 1/4 cup microgreens or arugula, dressed with olive oil, salt and pepper, for garnish Local crackers, such as Raincoast Crisps, to serve (optional) Baked Brie with Haskap-Jalapeño JamBaked Brie with Haskap-Jalapeño Jam Nothing pairs more beautifully with a crisp sparkling wine than a rich, creamy brie—except maybe one that is baked until rich and luscious, and enjoyed on the winery’s patio overlooking Okanagan Lake. Here, chef Geoff Molloy adds a lightly spiced jam made with tart, local haskap berries to give it some zing. Serves 4 to 6 Fitzpatrick Family Vineyards Fitz Crémant Sparkling Wine27 19 Bistro at Fitzpatrick Family Vineyards Seafood FettuccineSeafood Fettuccine A perfect partner to a crisp dry white wine, still or sparkling, this rich and luxurious pasta dish from chef Geoff Molloy makes an excellent dinner-party main. Lemongrass gives it an almost floral citrus flavour— and its delicate fragrance is complemented by the wine and balanced out by the cream. This is one dish worth opening the bubbly for. Serves 2 Oven-roasted cherry tomatoes Preheat broiler. Combine all ingredients in a mixing bowl and mix well. Spread out on a baking sheet. Broil for 5 minutes, until tomatoes blister. Set aside to cool. Lemongrass cream sauce Heat oil in a saucepan over medium heat. Add garlic, lemongrass and shallots and sauté for 5 minutes, until shallots are translucent. Deglaze with wine and cook for another 10 minutes, until reduced by half. Stir in cream, stock, soy sauce, lemon zest and juice, and basil. Cook for 10 minutes, stirring occasionally, until thickened and reduced by half. Using an immersion blender, blend until smooth. Assembly Add the salt and olive oil to a stockpot of water and bring it to a rolling boil over medium-high heat. Add pasta and cook according to package directions until al dente. Drain. Meanwhile, heat canola oil in a large frying pan over medium heat. Add prawns and sear for 1 minute on each side, until golden brown. Add oven-roasted tomatoes and stir until heated through. Pour in cream sauce and simmer for 1 minute. Stir in cooked pasta, then season to taste with salt and black pepper. Divide between 2 bowls and arrange prawns on top. In a small bowl, combine crab and lemon zest and juice. Divide evenly on top of each bowl. Garnish with torn basil and serrano pepper slices (if using). Oven-roasted cherry tomatoes 20 cherry tomatoes (about 1 cup) 1 tsp salt 1 tsp black pepper 2 Tbsp olive oil Lemongrass cream sauce 1/4 cup canola oil 4 cloves garlic, finely chopped 2 stalks lemongrass, outer layers removed and paler sections finely chopped 1 shallot, finely chopped 1/2 cup Fitzpatrick Lookout Riesling 2 cups whipping (33%) cream 1/2 cup vegetable stock 1 Tbsp soy sauce Grated zest and juice of 1 lemon 1 cup loosely packed basil leaves Assembly 2 Tbsp salt 1 Tbsp olive oil 200 g high-quality dried fettuccine 1/4 cup canola oil 8 extra-large prawns (16 /20 count), shelled and deveined Salt and black pepper, to taste 1/2 lb fresh Dungeness crabmeat, picked of shells or cartilage and cooked Grated zest and juice of 1 lemon 3 basil leaves, torn, for garnish 1 serrano pepper, seeded and thinly sliced, for garnish (optional) Fitzpatrick Family Vineyards Fitz Crémant Sparkling WineNext >