Winner of Best Local Cookbook in Canada
by Gourmand World Cookbook Awards
The Okanagan Table: The Art of Everyday Home Cooking is published with Figure 1. in Vancouver, B.C. and printed in Canada.
Signed copies are available at all three of Chef Butters’ restaurants: RauDZ Regional Table, micro bar & bites and Terrafina at Hester Creek by RauDZ
You can also find copies here:
Lakehouse Home Store
Okanagan Spirits Craft Distillery
Quails’ Gate Winery
Good Gracious Gifts
Davison Orchards Family Farm
Bookingham Palace Bookstore
BC Wine Info Centre
Bench Artisan Food Market
Black Bond Books
Misty River Books
Different Drummer Books
Bryan Prince Booksellers
McNally Robinson Bookstore
‘The Okanagan Table: The Art of Everyday Home Cooking’ is also available at wineries throughout the Okanagan, including those in Okanagan Centre, Summerland, Naramata, Okanagan Falls, Oliver and Osoyoos.
You can also order your copy online through Amazon.ca and Chapters.ca
All of the recipe photos were shot over a 10 day photography schedule with Chef in his home kitchen.
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.”
“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.”
“Rod Butters’ cookbook is a feast for the eyes…it is user friendly for any reasonably experienced home cook.” Julian Armstrong, Montreal Gazette
“Buy this book…inspirational and achievable recipes.” Nikki Bayley, BC Living
“It’s beautiful. It’s approachable. It’s challenging. It’s lovely.” Stephanie Arsenault, Global Dish
“…a fresh, approachable new cookbook, The Okanagan Table: The Art of Everyday Home Cooking” Kasey Wilson, award winning food and travel writer, broadcaster and author
“Rod Butters is a game changer, a pioneer, and an innovator. With this book, he is helping us all cook a better future.” Anita Stewart, author of ground-breaking food books, member of Order of Canada and food activist.
1 lb asparagus, tough stalk ends removed
4 tbsp unsalted butter
1 (12 oz) skinless halibut filet, cut in half
Sea salt and coarsely ground black pepper
2 cloves garlic, thinly sliced
2 slices bacon, chopped
1 large dill pickle, chopped
1 tbsp chopped parsley
1 tbsp extra virgin olive oil
Put the eggs in a small saucepan, add enough cold water to cover by 1 inch, and bring to a boil over medium-high heat. Cover, remove from heat, and set aside 8-10 minutes. Drain, then cool in cold water. Peel, slice, and set aside.
Heat a small skillet over medium heat, add the bacon, and sauté for 5 minutes, until crispy. set aside.
Combine all ingredients in a small bowl. Keep at room temperature before serving.
Using a steamer, steam asparagus for 4 to 6 minutes, until just tender.
Meanwhile, heat a nonstick skillet over medium heat and add the butter. Season the halibut with salt and pepper, add it to the pan, and cook for 4 to 6 minutes, until golden. (Adjust the heat of pan higher or lower if necessary.) Add the garlic to the pan. Flip the halibut pieces over and cook for another 2 to 4 minutes, until cooked but still slightly translucent in the centre. Transfer the fish to a plate and set aside.
Put the asparagus on 2 serving plates, spoon over the egg-pickle mixture, and place the halibut on top. Spoon over garlic pan juices and serve.
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.
‘Meaning ‘from the earth’ Terrafina features a Tuscan themed cuisine infused with the innovative, locally focused flavours that RauDZ is famous for. As one of the pioneers of the ‘eat local’ movement and his commitment to regional BC cuisine, Chef Butters is excited to have a restaurant in another part of the valley. “I’m looking forward to working closely with the farmers and artisans of the South Okanagan in what I consider to be the Chef’s ‘Ultimate Playground.”
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.
RauDZ Creative Concepts Ltd. (RCC), owned by the dynamic team of Audrey Surrao and Chef Rod Butters are adding to their restaurant portfolio with a modern diner they have named Sunny’s. Sunny’s is located at 235 Bernard Ave. around the corner from other RCC hotspots RauDZ Regional Table and micro bar & bites.
The name Sunny’s is a tribute to their shared photogenic golden retriever and a play on the sunshine of the Okanagan Valley and the restaurant’s prime Lake Okanagan location.
Like the pre-fab stainless steel dining cars of the original diner, Sunny’s floor plan is a long and narrow footprint. Framed by a reclaimed brick wall, a soaring 20′ ceiling topped with wooden timbers, Tim Bullinger of Arca 3 Design Studio will satisfy our craving for diner nostalgia but give the small space a decidedly modern twist.
The culinary team led by award-winning Chef Butters will offer fresh, innovative takes on diner fare. You’ll need to brush up on your diner lingo as ‘Cluck and Grunt’ will get you your order of eggs and bacon and ‘Two Cows, make ’em cry’ for your double stack burger with onions along with your order of Dog Soup aka water.
Opening planned for Spring 2018.
—Howard Soon, head winemaker, Sandhill Wines