I believe an eating event is a combination of setting, service, company, and of course the food. And wine. Check out the setting on the Naramata bench. Yes, Feast of Fields was held on a steep dusty hill. But LOOK at the view. That’s worth a million dollars right there.
For a wandering noshing event, the food was exceedingly exceptional. This was no food fair with hot dogs and burgers set up in a concrete square, that’s for sure. This was a showcase of local chef talent.
And the wine…well, I unabashedly love Okanagan wine, so I’m terribly and happily biased. But I adored wandering around the site, balancing a glassful of vino from Van Westen, Red Rooster, Road 13, Laughing Stock, Sumac Ridge, Burrowing Owl and Nk’Mip. (Please note these were taster glasses of wine, not full ones, but I was a bit tottery climbing back up the hill. And I just woke up from a much-needed nap).
I ate some generous offerings of creative food. First up was albacore tuna from Codfather’s Seafood Market. Codfathers is both a very clever name for a fish market and they are passionate purveyors of all things fish. This morsel, pictured above, won Sue’s award for best offering. I wanted two servings, but was afraid the owner would think I was a greedy pig. But the tuna was like butter…oy it was good and obviously lovingly prepared.
Aside from the setting, the food and the wine, what I loved about Feast of Fields was the good humour and spirits of the chefs and their obvious camraderie with each other. This set a lovely buzz for the event, as chefs wandered about in their chef’s whites, tasting each others’ food and catching up with colleagues.
The prize for most creative plate goes to RauDZ – check this out below. Termed ‘Bacon and Eggs’, it was really chicken pate piped into hollow eggs with a stick of bacon. Very smart and very rich. RauDZ is now #1 on my list for Kelowna restaurants I must try…
I could not sample everything due to the limited size of my stomach. But I also loved:
- Cabana Bar and Grille’s bread and squash salad with cherry tomato and fresh basil
- Poplar Grove’s rosemary toasted crostini, brie, candied pecan topped with a rosemary scented jelly
- Joy Road Catering’s fresh berries on meringue
- The Bench Market’s Jerseyland cheesy petit four with organic peach chutney