Wonderful chef Krissy Seymour started the night with whole roasted red Russian garlic from Nutrient Dense Farms with infused olive oil crostini and heirloom vegetable crudites with English pea & mint hummus.
Musical guests, Andrew Phelan and Stephanie Chatman provided the soundtrack, as the ladies from Fergie’s served up drinks from Gillespie’s Fine Spirits along with marinated and grilled Okanagan peaches, oatcakes with house made farmers cheese & herbs from our garden, and Klippers Organic Farm Heirloom Tomato Gazpacho with wild strawberry & basil.
Then it was time for the first course! Roasted and pickled beets from Milene’s Farm, burrata, pistachios, line caught albacore tuna carpaccio, ginger, sesame, radish, charred Paradise Valley leeks, lemon hollandaise and soft Stony Mountain Farm eggs made for a colourful palette of tasty appetizers.
The highlight of the evening was the main course of wild Haida Gwaii Chinook salmon, or a vegetarian option of stuffed zucchini, marinated summer vegetables and Fergie’s famous smoked tomatoes. All served with smashed Pemberton new potatoes, Fergie’s herbs, grass fed cultured butter from Farmhouse Cheeses, Swiss chard and mixed baby kale from Wild Mountain BioDynamic Farm, smoked croutons, toasted pumpkin seeds, honey vinaigrette & pecorino. It was truly a foodie’s delight.