After a 10-day photography shoot, with Chef in his home kitchen, the principal photography is now complete.
Working with a single stove, not unlike the home cook, Chef Butters cooked 80 recipes.
He received some help from chefs from RauDZ Regional Table, including Chef Brock and Chef Robyn, who were there to help prep and speed up the process in order to complete 8 to 9 dishes a day.
With planning and faultless execution the shoot went off “without a hitch.” Now the book goes into the design phase and proofs will be coming out soon.
“It was a great experience,” Chef Butters said, “a lot of work, but I wanted to do it in my home kitchen in order to replicate what the home cook would experience in their own kitchen.”
“It’s true cooking. There are no smoke and mirrors. You eat that food, and you know it came out of his kitchen.”
— Chef Bernard Casavant, member of BC Restaurant Hall of Fame
“He was one of the first ones to really start buying local, especially organic. I guess in some of the other areas where he was chef, he was aware that organic produce tasted better than the chemical stuff.
“I don’t know how many times I’d go in and congratulate him on an award, and he’d say to me, ‘it’s your produce. I wouldn’t win anything if your stuff didn’t taste so good.’”
— Jon Alcock, owner of Sunshine Farms, one of the first organic farms in Kelowna
12 oz Halibut filet *can be cut into 2 pieces
3-4 tbsp butter
2 cloves garlic-cut into slivers
1# asparagus-bottom tough part of stalk removed
2 hard boiled eggs-peeled and sliced
1 large dill pickle-diced
2 slices bacon-diced and cooked
1 tbsp parsley-chopped
1 tbsp extra virgin olive oil
Combine all ingredients in a small bowl. Keep at room temperature before serving
Heat a skillet on medium heat. *non stick pan preferred
Season halibut with salt and pepper.
Add butter to pan. Place halibut in pan and cook until a golden brown crust develops. Adjust heat of pan higher or lower if necessary. Turn fish over until done. Add garlic slivers. Approx cooking time 6-10 minutes depending upon thickness. Halibut should still be a little translucent in the middle. Remove pan from heat.
Steam or grill asparagus until cooked. *Asparagus cook quickly
Arrange asparagus on plate. Spoon on egg mixture.
Place halibut on top and spoon the garlic pan juices over fish.
Checkmate Winery, 2013 ‘Queen Taken’ Chardonnay ~ Oliver
Citrus peel and white peaches, rich with a long finish
Terrafina at Hester Creek by RauDZ
RauDZ Creative Concepts Ltd. Is proud to welcome one of the South Okanagan’s most celebrated wine country restaurants, Terrafina at Hester Creek into it’s family of restaurants and bars.
Terrafina is a gorgeous Tuscan style restaurant nestled amongst the vines of Hester Creek Estate Winery in Oliver. This unique vineyard dining experience provides the perfect partner to be enhanced by the culinary and service expertise of RauDZ Creative Concepts. Set on the 105-acre Mediterranean-influenced grounds, views at Hester Creek are highlighted by the vineyard laden hills of the Golden Mile Bench and the estate boasts some of the oldest vines in the region. The coveted seats on the patio capture the Okanagan sunshine with a Tuscany-like view.
micro bar • bites in downtown Kelowna is an expansive 900 square feet of bar and small bites. Chef Butters jokes that the space is so small that “we don’t even capitalize the ‘m’ of micro!”
Soaring ceilings, Italian plaster and stone give micro a European feeling but Chef Butters ensures the casual attitude of the Okanagan remains.
The European flavour extends to the glassware at micro with beer, cocktails and wine served in plain glass tumblers. The creatively simple approach of micro bar • bites continues with a pared down bar and food menu, and the launch of barrel-aged hi-balls, with International beers and wines all offering guests a fresh experience.
We’re blessed in the Okanagan to have a large number of independent growers, vintners and crafts people who excel at what they do.
Many of our suppliers have been with us for years. Their philosophy and passion for food dovetails with ours: grow, or produce, local fare of the highest quality.
We are leaders in the use of organic, sustainable and naturally raised ingredients and concentrate on pure, simple flavours with a fun presentation.
We are committed to our community, our suppliers, our environment and to you – our friends and neighbours.
—Howard Soon, head winemaker, Sandhill Wines