get a job – in BC wine country

Okanagan Lavender & Herb Farm
Okanagan Lavender & Herb Farm, July 2014 – author photo


You’re so lucky to live in the Okanagan. I wish I could.

Guess what? You can.

In 2006, my fella and I decided to leave the big city. I was working in human resources at Vancity Credit Union and he was (still is) a merchandiser with Canadian Tire. Our combined income was probably what many expect a single person to live on in Vancouver. So when looking to purchase a home with a garage (my fella wanted the garage, not the home), we chose to move somewhere else. One year later we’d sold our condo, found jobs, and bought a home.

I miss Vancouver. I love the Okanagan. There’s nothing wrong with holding those sentiments simultaneously. Did I give up a skookum gig with an upward career trajectory? Yes. Are we living in the same fashion here? No. We could if we wanted, but we didn’t move to replicate our urban life. There I didn’t write. Here I do. That’s difference enough.

My first gig on moving to the Okanagan was in a winery tasting room. I washed and polished glassware, swept the floors, and cleaned the bathrooms. Daily cashout included sipping a glass of wine. In my second week I found a rattlesnake curled up behind the front tire of my car – so I lingered on the patio with another glass of wine.

When I was inevitably laid off at the end of the season I found a job, this time in an office for administrative-y type work. That kept me going while I finished university (I drove to Vancouver every other week for the first year we lived here, to complete my undergraduate degree) and while I stretched my writing wings until I could eventually dive into the unfamiliar world of freelance work.

The timeline: five years.

This time of year, many of my Okanagan business friends are hiring staff for the season. While I can’t help you make the decision to haul stakes and join us in the wilderness (the tasty, BC wine wilderness), I’m happy to share with you some of the awesome gigs available at lovely places where you could work with nice people.

Local Lounge * Grille (Summerland): Top of the food chain for service and quality, with a stellar new executive chef on board as of April. Relentless in their pursuit to deliver excellent customer service, this is an ideal environment to excel at over-delivering. Hiring for both front and back of house, email your resume to

Miradoro Restaurant (Oliver): Flawless dining experiences, for both service and cuisine. Restaurateur Manuel call-me-Manny Ferreira and executive chef Jeff van Geest bring their A-game to every day. They cultivate one of the most engaged and proud teams in hospitality. Hiring server, server assistants, and back of house, email resumes to or stop by in person. (PS: Tinhorn Creek is also hiring in the wine shop, vineyard, and for grounds maintenance)

doLci Socialhouse (Osoyoos): A brunch/mid-afternoon/evening watering hole, frequented by locals and recently refitted from the former “doLci Deli”. Now with a focus on small plates, evening specials, and local beer/wine/spirits, doLci is the answer to the ongoing Okanagan question of what do we do in the evening?. Answer: hang out here. One more thing: house cured bacon. Now hiring servers and cooks, apply to

Wine Jobs: They’re everywhere right now. Search for a particular winery you’d like to work at and check for employment listings. Or, visit one of these aggregate sites:

  • Wine Plus+: MW Rhys Pender posts BC wine jobs shared with him
  • the British Columbia Wine Institute posts BC wine jobs on behalf of member wineries
  • Wine Jobs Canada: MW James Cluer posts wine jobs from across Canada

The next time you think I’m lucky to live here, know that yes indeed I feel that I am – but I (and those living here) work very hard to stay here, so luck really has nothing to do with it.

~ Jeannette

a trip to oz: 2015 Vancouver International Wine Festival

Next week, I’m going to Australia. Also Chile. Probably Germany, Spain, and Italy, too. The best part: I’m carpooling with a friend and it will take about five hours for us to reach our destination.

The Vancouver International Wine Festival runs February 20 through March 1. From wine-paired dinners and minglers to seminars, all roads lead to the main event: a series of massive tastings in an enormous ballroom where dozens of countries occupy hundreds of tables and pour thousands of bottles of wine. It’s a sweet deal, anticipated by consumers and industry alike.

Whether you’re attending one event or diving in for many, there are ways to make the most of your time.

Choosing An Event

  • Determine your goal. Each event is suited to help you achieve something different, with a few overlapping benefits. Decide what’s most important to you: a focused tasting with a smaller portfolio, exposure to a wide variety of new wines, in-depth education on a specific region, etc. Ask yourself what you want to get out of the experience, and find an event that matches.
  • Be flexible. Is the event you want already sold out? Many have wait lists. Get in touch with the organizers, ask, and keep yourself open to jump in at the last minute. It happens.

Getting ReadyVIWF France

  • Skip the perfume/cologne. It interfers with your ability to smell the wine and will make you unpopular with everyone including the visiting winery. We want to smell wine, not you.
  • Dress for comfort and style. Many events are an opportunity to don your best threads, but keep in mind the situation you’re headed for. Dark tops are good for a wandering, nibbling feast (think hand-held bites) as things can get messy/drippy. Stillettos are lovely, but might not be ideal for a 3-hour tasting room tour with no seating to provide respite for tired toes.

In the MomentValue in seminars: tasting with M Chapoutier

  • Be mindful. In a crowd, queue up and step away when you’ve had a taste. In a seminar, try to keep chatting to a minimum so your neighbours can hear the presenters. At a dinner, give the host a chance to talk about the wine and food – even at the end, when we might be a little tipsy.
  • Sip responsibly. Have a designated driver and take advantage of spittoons. Keep hydrated. Eat well, and often. This is a marathon.
  • Try something new. The best part of Festival is discovering a new gem. Break out of your habits and you’ll be delightfully rewarded.

Best Value (not sold out – yet)

  • Seminar: Mod Oz, $45, Saturday Feb 28, 5:15pm. Taste some of the unexpected and hard to find gems coming out of a newer, modern Australian wine culture. Bonus: moderated by the talented Treve Ring and Mark Davidson. Access to these folks is worth the price of admission.
  • Seminar: McLaren Vale Scarce Earth, $55, Saturday Feb 28, 5:15pm. Go glass-deep into the study of single vineyard terroir with shiraz/syrah from this diverse and complex wine region. Bonus: moderated by Rhys Pender, MW. Who better to help unearth the secrets of McLaren Vale than this witty Aussie.
  • International Festival Tastings: $89 Thurs Feb 26, 7pm | $68 Sat Feb 28, 3pm. The Saturday night event is sold out, but don’t mind that. Enjoy a less crowded Thursday evening or Saturday afternoon; get the same exposure to outstanding wines with fewer elbows.

Happy tasting.

~ Jeannette

Okanagan eats (because you keep asking)

I love spreading the good word about people doing awesome things in the Okanagan. It’s a pretty kickass place to live, for a number of reasons – lately because of local eats and drinks.  I help light the way to deliciousness and a grand experience. So when folks ask me about some of the best places to eat/drink in the Okanagan, it’s easy to cobble a list together on whatever is available – and yes, I’ve been known to write on napkins.

Since it’s vacation season and I’m becoming somewhat overwhelmed with “can you make some recommendations?” requests, it’s best for my internal peace if I tackle the query in a public format – not just because I’m feeling the +30C laziness (which kicked in July 1), but also to save you time in asking.

For the sake of space (and reading time), I’m choosing a handful – there are way more to explore. (I write about food as often as I can at EAT Magazine)

In no particular order, here’s a not-exhaustive-by-a-long-shot 2014 Summer List Of Awesome Okanagan Eats.

Winery Dining

This option is at top of the list as these restaurants are often top of the budget. Winery dining can be pricier than non-winery dining, for a variety of reasons – but there’s a better than average chance you’ll have a good experience. Expensive doesn’t mean better – but each year the bar rises. As long as diners realize the lunch special refers to the food rather than the price, you’ll do okay.

20 Tinhorn 08

Miradoro Restaurant at Tinhorn Creek: Although I (and my fella) dislike onions, peppers, and tomatoes (in that order), I’ve eaten my fair share of each when prepared by Chef Jeff Van Geest and his team. Two words: flavour integration. The setting is stellar, the menu is innovative without being scary, and every foray into the unknown is partnered with something familiar. I’ve eaten strange and delicious things – also pizza, fluffy-as-a-cloud gnocchi, and some of the best trout EVER. Let restaurateur Manny choose your wine pairing – he’s gifted.

Black Hill JRC 03

Joy Road’s Vineyard Kitchen at Black Hills: It’s not a restaurant – it’s a modified shipping container-as-kitchen, owned by Black Hills and operated by Joy Road Catering. Chefs Cameron Smith and Dana Ewart are culinary darlings in British Columbia – everyone I know loves their food and them. This is Joy Road’s foray into fixed address food, and I’d cross my fingers for them except I’m too busy stuffing myself with everything they make: house-cured charcuterie, traditional flat bread pizzas, decadent desserts. Consider it a la carte-style small plates to share and tasty bites for the road-weary explorer with a discerning palate.

The Bistro at Liquidity Wines: Before the winery opened, my fella and I watched a renovation of what we thought was a really sweet house: mid-century modern updated with a concrete-and-glass cool vibe and one helluva view. Then, the winery opened and blew our minds. This year Liquidity launched their restaurant with chef Rob Walker at the helm – hot damn, the man can cook. So you’re having dinner in your dream house but it’s catered by this super nice guy who makes delicious food, and you don’t have to wash a dish. How perfect is that? I ate most of the potted salmon someone else ordered (sorry, Julie) and inhaled my halibut without much poise, but I don’t care. It was good.


The Vanilla Pod at Poplar Grove: The patio is enormous and offers another jaw-dropping view. Restaurateur Paul is a kind host, and service is spot-on; some of my favourite service people have migrated here from around the valley. Chef Bruno Terroso brings a comfortable feeling to every dish – they might not seem complicated but I’m pretty sure I wouldn’t be able to replicate one of them. Paella! Have it.

Sunset Organic Bistro at Summerhill: The people are outstanding, the place is welcoming, and the food is delicious. Do I need to mention the vineyard vista? Probably not. This is an all-organic bistro, down to the flour used in the focaccia. There’s a good chance a family member will be wandering around – say hi, introduce yourself, and strike up a conversation. They seem to always make time for that, and I love it. I have no photos – that must be rectified, stat.

Cafe & Bistro-esque

These are where you tuck in like a local – some serve breakfast and lunch while others serve lunch and dinner, so be sure to check their respective websites to avoid disappointment. Many of these people and their digs are dear to my heart, so remember that when you’re rating them on Les Food Review Websites. I’ll defend them to my last breath.

Brodo Kitchen, Penticton: Part weathered-barn-board kitsch, part deli-counter, part restaurant, all awesome eating. Chef Paul and Holly run a tasty joint. Order at the counter – if it’s slow, they’ll bring the food to your table but be prepared to listen for your order and grab it from a chef’s hands. If my last meal was here, I’d be a happy gal.

The Bench Artisan Food Market, Penticton: The not-so-secret breakfast spot for locals and visitors who wish they were. Organic, fresh, tasty. Chef Stuart and Heather do great things here. I’m quite partial to the egg salad sandwich – it’s available in 1/2 orders, and if you get it you’ll know why.

doLci Deli & Catering, Osoyoos: House cured bacon. Shall I continue? Okay – Annina is a talented chef who has a smile that can light up a room. Breakfast made me giddy. Sneak through the tables and head for the back: there’s a small patio that doubles as an oasis and is perfect for lingering.

Salted Brick 11

Salted Brick, Kelowna: Homemade lard, house cured meat, and picnic to-go lunches. Chef Jason has mischievous bright eyes and an easy disposition – let him lead you through a series of small plates and you’ll be a happy customer. Small menu, with focus – and a bent on local.

The Unexpected

It’s not all about sitting down to a meal in a restaurant. Sometimes, you need to boldly go where you’re not sure you should eat without guidance from someone who’s been there – like lunching in a parking lot. Seriously.

Roxy's 03

Roxy’s Diner Food Truck, Canadian Tire Parking Lot (most days), Penticton: That’s right – I’m suggesting you eat in a parking lot, and you’ll thank me for it. Chef Vince and Christine serve diner-food-done-right in this retro-style truck that would look right at home at an old-timey fairground. The difference here is you’ll be eating delicious homemade food. Try the Bringing Home the Bacon Bacon Dog, or the South Philly-kanagan Cheesesteak (ordering the Winner Winner Chicken-n-Waffle-Dinner goes without saying). It’s all good.

I-can’t-remember-its-name-Mexican-food-stand, south of Oliver on Highway 97: No one I know can ever remember the name of this place, so locals refer to it as “the Mexican food stand just south of town with the picnic tables out front.” Really, we do. The food is authentic and delicious, and there’s a strong possibility you might not get what you ordered but you’ll eat it anyway and love every bite. We did. Take cash, and patience – they’re busy.

Hammer’s House of Hog, Highway 97, south of Oliver (near the above): A food truck that’s more cart than truck, and damn cute with great food. Southern-esque barbecue, but not quite, and that’s okay – this is the Okanagan and we’re happy to have a selection of good food.

Jampee’s Thai Kitchen, EZ Gas Parking Lot on Highway 97, north of Oliver: A multitude of reports that are always the same – damn good Thai food. Get your pad thai on in a parking lot, and gas up the car after. Convenient and tasty in one.


Have a favourite that I missed? I bet you do – there are oodles more than I can list in one blog post without losing your attention completely. Feel free to add your favourites in the comments – you’ll be doing everyone a solid.

Happy exploring.

~ Jeannette

the wine world is here – well, temporarily

I love a good wine festival. When the feature country is France and the theme is bubbles, it would take a small army to prevent me from attending – so, one damaged shoulder is nothing.

Since 1979 the Vancouver International Wine Festival (#VIWF) has invited a world of wine to the west coast’s front door, if only for a short while. The Festival initially showcased one winery (Robert Mondavi) and attracted 1,000 people over two days. This year, an estimated 20,000+ people tasted wines from 178 countries – no small feat for a province limited by legislation and regulations prohibiting easy movement of alcohol / spirits.

The busiest man at the festival: Harry Hertscheg, Executive Director of the VIWF. He attends every seminar, tasting, and event – or tries to.

With the opportunity to taste wines otherwise unavailable to us (and bubbles!), I jumped into the Festival with both feet – plus that damaged shoulder and a new notebook. As “media” I was treated to an itinerary designed by the Festival’s public relations firm, Heth PR. It was full-on, with seminars and tastings and lunches from 9am to well into the evening. The folks at Heth took quite good care of me. thanks, Kristine!

The Festival offers consumers a chance to learn about wine; however, its value rests with participating wineries who get products in front of buyers, sommeliers, and decision makers – who influence consumer buying. There are few channels for wines to get on BC store shelves (private or government) and the wines here aren’t all regularly represented at government stores. These are referred to as one time buy* wines, and once they’ve sold out they’re gone.

VIWF France
The theme region France, in what is supposed to be a quieter hour for “trade” tasting. Still smokin’ busy, and 3-deep at each table.

The tasting room floor is enormous, with one-quarter of the room dedicated to the feature country. I spent the first two tasting sessions in France and elbowed my way through Champagne (tables for the feature country are regional). Hundreds of wines that we might not otherwise see in our province are brought in specifically for the Festival – if you want to pour a wine on the tasting room floor, you must have it for sale on site.

All sorts of politics are at play when it comes to obtaining a listing with the provincial liquor stores. I don’t agree with it, but I can understand how it has come to exist: it’s like an hourglass, with a schwack of wines trying to get through one narrow passage. Fortunately, we also have importers and private liquor stores like Marquis Wine Cellars to help de-homogenize the offerings. How this happens is another story – a long, well-researched one. Stay tuned.

For a few days each year, VIWF offers us an opportunity to be hopeful: of more diversity of product, of increased wine exposure to the pubic beyond the large international labels who dominate our market, and that our newborn-esque BC wine industry can benchmark itself against the world while gaining new fans.

Canada holds its own on the international stage
Canadian wineries hold their own on the international stage. When I thought it was too busy in France, I moved to Canada – where it was hopping.

It’s not inexpensive for wineries to participate, and attendee ticket prices can range from in-lieu-of-lunch to slip-on-a-ball-gown-and-don’t-ask-the-price. Hundreds of volunteers donate time and expertise. Principals and winemakers of international notoriety are available to approach in small group sessions. It’s awesome, and for wine folks it’s worth every nickel. I was (twice) in a room with Michel Chapoutier, met nice people from Louis Latour, and chatted with sommelier Mark Davidson during an Aussie luncheon. Cool beans.

Value in seminars: tasting with M Chapoutier
Good consumer value: time with people like Michel Chapoutier, and the opportunity to taste exquisite wines we might not have (easy) access to.

The value of something like the VIWF varies depending on your perspective. I’ve a piece coming up with EAT Magazine that takes a look at participating from the Okanagan winery angle. Watch for it.

And even when I one day depart from the world of wine-related writing, I know I’ll find value in the Festival ticket – ball gown or otherwise. Because until we change how they get to our shelves, many of those wines will only be available at places like the festival, and fleetingly, if at all.

~ Jeannette

* correction: “one time buy” wines, as pointed out by Paul Rickett, are brought in for the VIWF – “spec” wines are not available at BC liquor stores but are often brought in to private liquor stores

terra madre: slowing it all down

In a world of fast, slow is what we covet. Or should. Go through (if you dare) a fast-food drive-thru and look for the clock/timer near the window; it’s monitoring the entire interaction from the disembodied speaker voice to the person handing over whatever passes for food.

The fast-growing backlash to large scale unsustainable food production is the slow food movement and Terra Madre: a network of food communities focused on responsibly and sustainably producing quality food – translated, terra madre means ‘mother earth.’

It asks that we get out of our cars and take the time to live responsibly, which isn’t a big ask considering that’s exactly what we say we want to do.

On December 10th I joined 60 people at a Terra Madre dinner hosted by Miradoro Restaurant at Tinhorn Creek. It was part fundraiser for our local Slow Food chapter and part playtime for some of the Okanagan’s most rad chefs involved in the slow food movement and sustainable food sourcing: Jeff Van Geest (host), Dana Ewart and Cameron Smith (Joy Road Catering), Natasha Schooten (Terrafina Restaurant), Chris Van Hooydonk (Artisan Culinary Concepts), Brock Bowes (The Sonora Room at Burrowing Owl), and Derek Uhlemann (Covert Farms). Hell yes, that’s a lineup.

We can talk about being sustainable, eco-friendly, farmers’ markets, foraging, and <insert media buzz word here>. Whether we can support a sustainable food system comes down to how we choose to live and despite what you’ve heard it might not be possible to have it all – if what you want to have isn’t, underneath, sustainable.

It took a team of 7 chefs and I have no idea how many others to bring this culinary feast to our table. They spent valuable hours preparing what we consumed. In the type of life that many of us have constructed, that’s not sustainable with our heavy schedules – the work, kids, commuting, home repairs, caring for aging families, and <insert other obligations here>. Or is it?

We need to cultivate a new definition of success, one that goes beyond acquisition of X. It’s an entire infrastructure that needs supporting – from how we reward work to what we offer as opportunities to succeed. If we can retrofit a more mindful way of how we live our lives, everyone wins – including what we rely on to sustain us.

On a personal note, a hearty and heartfelt thank you to everyone involved in making the Terra Madre day celebration the remarkable experience it was. Each of you rock my world, regularly.

Here’s a glimpse of the awesome.

pre-dinner kitchen love: chef Jeff squeezes happiness into chef Chris, while chef Dana looks on – who seems uncertain about what to make of it.
chefs getting down to business: (l-r) Brock, Cam, and Jeff – with Chris in the background.
on this night, there is no such thing as too many cooks in the kitchen. it takes a community to feed a, well… community.
chef Cam carves out a (small) space of his own. that sausage? local goat.
chef Jeff and chef Brock take advantage of a rare spacious moment in the kitchen.
the food: magnificent. the people: outstanding. it’s hard to imagine what people in large urban centres do for a culinary experience superior to this.
bodies everywhere, producing one brilliant dish after another. owner Manny waits for chef Chris to put the finishing touches on a plate.
local goat, prepared four ways. we happily enjoyed each and every one of them.
the crew, once the culinary dust had settled (L-R): Chef Jeff Van Geest, Chef Cameron Smith, Chef Chris Van Hooydonk, Chef Dana Ewart, Chef Brock Bowes, Chef Natasha Schooten, and Chef Derek Uhlemann.
the menu: ohmygawd the menu.