During the annual Fall Wine Festival, Villa Rosa Ristorante Italiano hosts exclusive dinners paired with offerings from top Okanagan wineries. Luckily, Villa Rosa's Italian feasts aren't just available at these autumn events?the eatery's cooks use Okanagan Valley ingredients in their Italian-inspired dishes year-round.
Garlicky lemon-cream sauce coats tiger prawn appetizers, while marsala wine reductions flavour cuts of Villa Rosa's signature grilled lamb chops. Pasta-wise, cooks toss baby Caribbean lobster with linguini and saut? fusilli with blends of basil pesto and white wine; they even whip up gluten-free versions of every pasta dish. To complement meals, bartenders supply a steady stream of reds and whites sourced from Italy and local wineries.
Domino’s has been decorating dough canvases with flavourful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s Feasts, featuring pizzas loaded with a variety of meats and veggies. Pizzas such as the ExtravaganZZa, Hawaiian, or MeatZZa all impart a delicious diversity of tastes. Nonpizza fare includes chicken wings, boneless chicken bites, cheesy bread, twisty bread, garlic bread sticks, and cinnasticks or chocolate lava crunch cakes for dessert.
Staff members fold quesadillas and plate steamy servings of chicken souvlaki from the menu, blending influences from the Mediterranean, Canada, and Latin America. In the background, espresso machines sputter bold brews with coffees from ReSiprocate, an organic, fair-trade company. Glasses chirp together in toasts before the full bar, which is stocked with wines from Wild Goose Vineyard, a British Columbia winery, and preservative-free craft beers from nearby Cannery Brewing. Inside the dining area, strains from occasional live jazz drift across wood tables the colour of melting caramel, and the scents from poutine and gyros drift up toward soaring timber ceilings and agoraphobic kites. Leather couches covered with cushions huddle against the goldenrod walls and hug patrons sipping mugs of coffee.
Since 1978, Bogners of Penticton has sated diners with farm-fresh food served in a century-old Tudor?style house surrounded by tall trees. The world's gone through plenty of changes over the course of those 35 years, but the kitchen's dedication to careful preparation and timeless European delicacies still adheres to the same high standards established on the day the restaurant opened. Kitchen staffers use preservative-free proteins and produce culled from local farms, as well as from the eatery's own private fields and chickens. Though the menu changes with the seasons, diners can be sure Chef Darin Paterson and his staff will let their creativity shine through in scratch-made meals and components, such as fresh-made b?arnaise sauce and signature potato croquettes.
As pastry chef Gwyn Roberts and chef Dylan Sexton concoct sweet and savoury eats, respectively, teapots whistle merrily to declare their readiness for an infusion of traditional or organic teas. The duo craft everything from sugary petits fours to blazingly spicy chorizo sausage, served for lunch, dinner, and at a traditional British afternoon tea service, complete with crustless sandwiches and three-tiered trays.
Breezes waft into the dining room through the vast windows embedded into the curved facade, and tiny potted plants dotting the sills soak up the sunlight. On walls hang the works of local artists, providing them with a venue for self-expression and a free meal for the paintings after their decoration shift.
At The Brimm Cafe, homemade soups don’t canoodle with just any old package of crumbs. The café's expert bakers pair up warm bowls made fresh that morning with homemade sea-salt crackers. Those crispy accoutrements are just part of the story, as Brimm churns out whole loaves of fresh bread each and every morning to create decadent breakfast and lunch sandwiches packed with ham and eggs, Thai-style chicken, and marinated roast beef. A display case at the front of the store tempts cat burglars to bust out glass-cutters for its bounty of fresh-baked ham and cheddar croissants, miniature cinnamon buns, and pumpkin-spice scones that pair perfectly with cappuccinos and organic loose-leaf teas.