This month’s cover celebrates spring. Asparagus is widely regarded by chefs around the world as the first sign of spring.
Chef Rod Butters is a wizard at creating delicious dishes with this colourful vegetable.
The kitchen, catering, and events venue, aptly named The Okanagan Table, opened in the fall of 2019 on Pandosy in Kelowna.
They offer cooking classes, a retail store, catering, and a space for intimate events.
Get the gang together and come down for some cooking classes or a private dining experience like no other. If you can’t make it down for a meal, not to worry. The Okanagan Table has a retail section where you can purchase the delicious creations of the chefs and take them home with you.
When it comes to a nice white wine to go with grilled halibut steak, consider a Pinot Gris, Riesling, or a Chardonnay. As halibut is a firmer fish, you could be so bold as to pair it with a lighter red wine (under 12.5% alcohol), like a Pinot Noir.
You’ll find the halibut and asparagus recipe on page 13. Whatever you pair it with, you are sure to enjoy!