Ev­ery­one loves Ital­ian

The Daily Courier - - WINE & DINE - STEVE MacNAULL

Cook­ing Ital­ian is fun and easy for sous chef Heather Brumwell. “I spent three-and-a-half months in Italy cook­ing and eat­ing,” she said. “Ital­ian is def­i­nitely my favourite food.” As such, Brumwell, who works sea­son­ally at the Ter­race restau­rant at West Kelowna’s Mis­sion Hill Fam­ily Es­tate, was a nat­u­ral to lead the first half of the win­ery’s Tra­di­tional Ital­ian Culinary Class.

The win­ery’s culinary the­atre, tucked be­hind the Cha­gall Room, seats just 32 wine-and-food lovers to watch demon­stra­tions by win­ery chefs and, of course, eat the results paired with Mis­sion Hill wines.

Be­fore my wife and I even get to the culinary the­atre, we had a wel­come glass of Re­serve Lim­ited Edi­tion 2017 Viog­nier in the Cha­gall Room.

Once in the the­atre, Brumwell started be whip­ping up a tuna crudo salad, matched to the 2017 Re­serve Sauvi­gnon Blanc.

To go with the 2016 Re­serve Chardon­nay, she cre­ated a pappa al po­modoro tomato dip with bu­ratta cheese.

And then, her piece de re­sis­tance, gi­ant egg yolk ravi­oli ca­cio d pepe, served with 2016 Re­serve Pinot Noir.

Sous chef Gar­rett Ro­tel took over to present the braised beef with risotto, paired with 2016 Re­serve Mer­itage, and the zabaglione with bis­cotti dessert, en­hanced by the 2015 Re­serve Late Har­vest Vidal.

When Mis­sion Hill in­tro­duced culinary classes just a few years ago, it of­fered just 10 over the fall, win­ter and spring.

This year there are 60 classes and most of them sell out quickly.

That’s why the win­ery has re­leased a new batch of 37 ses­sions Jan­uary through March rang­ing from more Tra­di­tional Ital­ian, seafood, Clas­sic Mediter­ranean, Spanish Fi­esta and Dis­cover Thai­land to Cook­ing with Wine, South Amer­i­can Fu­sion, Mys­tic In­dia, Mex­i­can Fi­esta and Greek Dynasty. Most classes are priced around $139. Check out Mis­sionHil­lWin­ery.com.

STEVE MacNAULL/The Okana­gan Week­end

Sous chef Heather Brumwell led the first half of the re­cent Tra­di­tional Ital­ian Culinary Class at Mis­sion Hill Fam­ily Es­tate in West Kelowna, which in­cluded the gi­ant ravi­oli ca­cio e pepe she’s hold­ing that was paired with Mis­sion Hill’s 2016 Re­serve Pinot Noir.

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