In the Okanagan, The Paisley Notebook dinner series marries food, art, and storytelling.
It would be apt to say that Vanessa Vineyard got off to a rocky start.
The South African chef cut his teeth at Copenhagen’s Noma and Lancashire’s Northcote before moving to Vancouver.
An exhibit of design, this Okanagan establishment is elemental, radical, and riveting.
Three local whites to enjoy at their perfect temperature and spritz-free.
The Okanagan stone fruit is used to make everything from mustard to moonshine.
A truly special, exciting, and delicious Okanagan dining experience. Just don’t call it a restaurant.
Some would argue that Black Hills Nota Bene was British Columbia’s first icon wine.
Offering authentic Indigenous experiences deep in B.C.’s interior.