Instead of relying on sorbet and other popular fillers to bulk up their drinks, the Jugo Juice team packs each smoothie with five or more servings of fresh fruit to create healthy favourites like the summer strawberry and mango magic. They use pre-portioned fruit packages—frozen at the fruit's peak ripeness—and change the menu each season to ensure that each smoothie is as nutritious and flavour-packed as possible.
To further support founder Jason Cunningham's goal of providing consumers with better alternatives to mainstream fast food, the shops' healthy, fresh theme extends to wraps and flatbreads, made in-store daily and grilled to order.
At all hours, the sound of a whisk against a bowl rings through Cafe Soleil as chefs scramble eggs for an all-day breakfast menu. Omelettes bursting with pepper jack cheeses, grilled chicken, and house-made salsas rest alongside eggs benedict prepared in several different fashions. As the morning sun fades and even roosters that know ?Stairway to Heaven? pipe down, guests switch to grilled turkey burgers and other sandwiches.
Before opening The Bread Company, brothers Mike and Dan Bronswyk honed their pastry- and bread-making skills as apprentices in European bakeries. To get to the root of their passion for baking, though, you have to go back a few hundred years. The Bronswyk family have been bakers for five generations, a line that stretches back to a bakery in the Netherlands in the 1730s.
Today, the brothers put the same care into the craft as their meticulous ancestors. They use filtered water and 100 per cent vegetable or olive oil to create The Bread Company’s lineup of artisanal breads, following some recipes that incorporate organic flours. Before baking on the hearth, the dough is allowed to age for 16–24 hours to develop flavour, texture, and the personal integrity needed to hold a sandwich together through adversity. The brothers also carefully craft pastries, cakes, and gourmet sandwiches, all of which can be served with fair-trade Cherry Hill Coffee organic coffees.
Plump prawns tumble with wok-stirred veggies, all nestled by golden-brown noodles shaped into a perfect bowl. This is Mekong Restaurant's specialty, the seafood noodle nest. For more than 26 years, the eatery has crafted Szechuan cuisine, tempting diners with its complex flavours so they don't have to eat dinner and dessert at the same time.
Rocky J’s Beach Hut’s cooks and owners, Don and Joanne, bring their vision for a relaxed, beach-inspired eatery to life with omelettes, burgers, and sandwiches made with locally sourced ingredients. Breakfast fare wakes up appetites all day, ideal for revivifying mouths with homestyle pancakes and bacon for dinner after all-day tongue-twister competitions. To sate post-meridian-style cravings, pesto and homemade honey mustard enliven whole-grain paninis, toasted herb-and-garlic buns cushion burgers, and inventive salads borrow from the land and sea.
Patrons lounge amid red walls decorated with bright wooden masks and model boats as they unwind with a beer or soak in views of Okanagan Lake from the expansive porch. From May to October, the porch’s bamboo-and-thatch stage hosts live music from myriad genres, and karaoke on Friday nights lets singers serenade stars and send up siren songs to UFOs.
In 1926, Henry Paynter purchased a patch of land, cleared it of pine trees and underbrush, and planted an orchard of fruit trees. He was only 19 years old, and since then, the harvest has sustained four generations of his family, who still own the Okanagan Valley orchards and run a charming fruit market on the original acreage of land.
The market, open from July through November, stocks freshly picked fruits at their prime—before they can make failed solo albums, such as I Heard It Through the Grapevine, Again. The market allows patrons to pick their own seasonally available fruit, as ripe plums, melons, squash, apples, cherries, zucchini, corn, and beets line the shelves, releasing fragrant aromas and inviting creative cooks to dream of jams, crumbles, and stews. The shop also stocks other local foodstuffs, including 26 flavours of Island Farms and Foothills Creamery ice cream, Basswood honey and Westbank Harvest apple juice.