The Okanagan Table Cookbook | The Art of Everyday Home Cooking
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The Okanagan Table:

The Art of Everyday Home Cooking

At its heart, this book is about my passionate relationship to food. I wrote this book, quite simply, for people who love to cook.  It’s not intended to blow minds, or turn cooking into a lab experiment.  Cooking should be inclusionary, not exclusionary. We gather in the kitchen because it’s comforting, and it harkens back to the happy feelings that a warm, aromatic kitchen instilled in us as kids. 

 

The Okanagan Table: The Art of Everyday Home Cooking is published with Figure 1. in Vancouver, B.C. and printed in Canada.

www.figure1publishing.com

 

“When you cook with passion, you feed the soul.”

                                                                                                     -rjb
COOKBOOKS NOW AVAILABLE
Order your signed copy today!

Get Your Copy of the Cookbook!

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:

Kelowna
Mosaic Books
Chapters/Indigo/Coles
UBC Bookstore
Lakehouse Home Store
Okanagan Spirits Craft Distillery
Tourism Kelowna
Sandhill Wines
Chef’s Edge
Quails’ Gate Winery

Vernon
Bookland
Good Gracious Gifts
Davison Orchards Family Farm

Salmon Arm
Bookingham Palace Bookstore

Penticton
BC Wine Info Centre
Bench Artisan Food Market

Tsawwassen
Albany Warehouse

Vancouver
Black Bond Books
Book Warehouse

Victoria
Bolen Books
Munroe’s Bookstore

Sidney
Tanners Books

Terrace
Misty River Books

Hamilton, ONTARIO
Different Drummer Books
Bryan Prince Booksellers

Toronto, ONTARIO
Book City

Winnipeg, MANITOBA
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

Every recipe was prepared and shot in the home kitchen

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.”

What people are saying.

“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

HAIDA GWAII HALIBUT & ASPARAGUS

Serves 2

12 oz Halibut filet *can be cut into 2 pieces

sea salt

Cracked pepper

3-4 tbsp butter

2 cloves garlic-cut into slivers

1# asparagus-bottom tough part of stalk removed

Egg/Pickle mixture

*Egg/pickle mixture

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

 

To assemble:

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.

 

Pairing:

Checkmate Winery, 2013 ‘Queen Taken’ Chardonnay ~ Oliver

Citrus peel and white peaches, rich with a long finish

Our Restaurants

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 will continue with the Tuscan themed cuisine but will be 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.”
Terrafina at Hester Creek by RauDZ is now open for the 2017 season.
VISIT OUR WEB SITE

micro bar • bites

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.

VISIT OUR WEB SITE

RauDZ Regional Table

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.

VISIT OUR WEB SITE
“When Rod and his business partner Audrey moved to the Okanagan it marked the start of a new era in the Okanagan culinary scene. When people of this calibre and experience come here, it brings a critical mass that attracts more.”

—Howard Soon, head winemaker, Sandhill Wines