“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
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.
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.
—Howard Soon, head winemaker, Sandhill Wines