Chi at the farmers market
Chef Chi finds inspiration through seasonal vegetables. The vibrant colours and smells conjure new dishes that highlight the personality of each vegetables.
Tasting menu process
As we work on a new feature for our menu we are left with questions. How can we make the most entertaining and creative tasting menu that is also plant based. The photo above is a take on beef tartare with caviar. However this is not your typical beef tartare with crostini or crackers. It is of course asian inspired with nori sheets, rice, and capers. The nori wraps remind us of Japanese hand rolls that can be so fun to build a bit off every aspect to your nori sheet and enjoy how you would. Having fun with it! As it seems to be a simple dish the flavours pull through, from the salty capers to the kelp caviar. By far this is one of our favourite dishes.
Gooseberry Season
We took some local gooseberry and let it sit with gin. The cocktail is a lemongrass gooseberry gin.
Khatsahlano 2023
July 8 2023. Day starts at 8am and goes to 12am. This is one of the most fun days of the year yet more team work necessary and perseverance day. Our day starts with Chef Chi Le giving the team a pep talk. These speeches are uplifting and remain in our head through the day to push us to keep moving. Street festivals in the summer are a great deal of fun, so catch us next year with another menu!
As Chef is talking here she has asked all of us about the animal we associate with personally but on this specific day, we need to become ants, as they are nature’s strongest team. As small as they are they can hold lots of weight and endure any situation and they do it together.
Thank you to the team for all the hard work that made this day so smooth running
Thank you to the wonderful customers, especially the ones who lined up after lining up for the first time, their smiles with our food make our day!
Ginger Press
Ginger Beer
Fresh Ginger! For our ginger beer
Our freshly juiced organic ginger goes into making our Ginger beer, a spicy and powerful ginger beer unlike any other. This is our best seller for our non-alcoholic cocktails.
Natural Wines
Sitting down with a bottle of Natural wine
Many things go into selecting a wine for our menu. Often I love to source for wineries that have a female led team, not only is it a reflection of us as a restaurant (we are female led and run) but also support them as women support women. Small intimate wineries that don’t produce large amounts of wine have the ability to focus more on each batch and can develop relationships with the wine and produce the best they can. Natural wines are often in smaller quantities and more unique in how each winery highlights each grape to its natural characteristics.
Sitting down here in this picture with Plot, getting to know the process and how the wines came about is inspiring to see small batches come into a bottle and taste amazing without the heavy highlight tag of natural that typically in the wine world could shade the actual quality of the wine and hide behind the natural brand. Plot makes excellent wine, a group of 3 friends make wine in their free time. One of the friends is Jamie, she’s a mom and inspiring. So of course we love supporting them and their wine. This goes for many wines that are in the Okanagan Valley, BC. our backyard and local place of excellent wines.
Kay Cole
Pomelo, a Vietnamese treat
Pomelo Salad
The pink to yellow gradient pomelo has a bright acidity and sweet flavour to it. In our salad with pair it with the Vietnamese herb, Rau Ram, a very unique flavour that cannot be described be should be tasted. We serve this in the classic Vietnamese Style with phish sauce dressing, and banh trang, a rice cracker that is puffed up when grilled.
