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. 

Winner of Best Local Cookbook in Canada

by Gourmand World Cookbook Awards


Silver, Taste Canada Award, Regional/Cultural Cookbook 2018

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

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

Order your signed copy today!

Get Your Copy of the Cookbook!

Signed copies are available at all four of Chef Butters’ restaurants:  RauDZ Regional Table, micro bar & bites, Sunny’s Modern Diner and Terrafina at Hester Creek by RauDZ

You can also find copies here:

Chefs Edge
Lakehouse Home Store
Mosaic Books
Okanagan Spirits Craft Distillery
Quails’ Gate Estate Winery
Sandhill Winery
Tourism Kelowna
UBC Bookstore

Davison Orchards Family Farm
Good Gracious Gifts

Salmon Arm
Bookingham Palace Bookstore

BC Wine Info Centre
Bench Artisan Food Market

Albany Warehouse

Black Bond Books
Book Warehouse

Bolen Books
Munroe’s Bookstore

Tanners Books

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 and

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.

“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.

Read more MEDIA REVIEWS of The Okanagan Table:  The Art of Everyday Home Cooking


Serves 2

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

Egg/Pickle mixture

2 eggs

2 slices bacon, chopped

1 large dill pickle, chopped

1 tbsp chopped parsley

1 tbsp extra virgin olive oil

Egg-Pickle Mixture

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.

To Assemble

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.

To Serve

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

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 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

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.


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.


Sunny’s – a modern diner

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 satisfies our craving for diner nostalgia but gives the small space a decidedly modern twist.

The culinary team led by award-winning Chef Butters and Chef Robyn Sigurdson 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.

“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, Vanessa Vineyards