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Summerhill Organic Bistro

Summerhill Organic Bistro

“Think World Class. Eat Local & Organic”

It’s officially winery touring time in the Okanagan – that means tasting lots of fresh, intriguing and delicious wines. It also means eating lots of fresh, intriguing and delicious foods. Summerhill’s Organic Bistro is at the top of our lists when we think of fresh, local and organic eats.

Chef Jeremy Luypen is the award-winning, creative and knowledgeable talent behind the impressive food and menu at Summerhill’s bistro. Known as one of the top chefs in the Okanagan, Jeremy is the current president of the Okanagan Chefs Association and an instructor at the Okanagan College’s Culinary Arts program. Working closely with local farmers and growers, Jeremy creates a world class and organic menu that’s equally as impressive as the wines at Summerhill.

With a rotating menu to keep up with all the fresh in-season produce, you’ll likely never have the same experience twice. This month dive into a bright and beautiful beet carpaccio with spiced yogurt and flavourful garden greens, follow up with a plant-based cheese board or the “meat and pickled things” charcuterie. If you’re not one for sharing -- go for the Fraser Valley duck breast with crispy polenta and spiced greens or seared albacore tuna. For those with their eye on the prize, try the organic rib eye, served with warm baby potato and kale salad and asparagus. Don’t forget to ask your server to pair one of their award-winning and organic wines for the ultimate Summerhill dining experience.

If you don’t have time to sit for a full meal try a few shareable plates and have a glass of wine while enjoying the unparalleled views of Okanagan Lake. We recommend going during golden hour to catch that warm glow before the sun goes down. Tip: They have happy hour every day from 3-5 with $5 glasses of wine and a selection of their regular menu items on special!



‘Ask Us’ Mini-Series with Poplar Grove Holler Brothers

‘Ask Us’ Mini-Series with Poplar Grove Holler Brothers

We are thrilled to share this edition of the ‘Ask Us’ mini-series with ¾ of the Holler brothers from family run, Poplar Grove Winery. Below they tell us what they would be doing if they weren’t in the industry, their defining career moments and some cheeky answers about their favourite lessons they’ve learned while working together.

What excites you most about BC wines?

M: The fact we’re all in it together – our neighbours are only one call away and that we’re helping one another out. There’s a real true sense of community. Blessing in disguise that we’re so small

A: Anytime you talk about them with people from another country, they have absolutely no idea who you’re talking about and you can blow them out of the water by a wine region they’ve never even heard of and couldn’t put a finger on a map as to where in Canada it could possibly be

C: Have your very own wine industry in your own province

What do you love most about working in the wine industry?

M: The farming – call my own hours, as long as the work gets done, I get to enjoy any part of the day – even thought that means working long hours. I am the master of my own domain, it allows me that comfort to enjoy everything around us.

A: I love being outside. I didn’t know this until I was in university and stuck inside every day in front of computer screens, I couldn’t figure out what was wrong with my life then I started doing the vineyard work and pretty much working outside every day, winter, summer, fall – all year.

C: Raised farming and I love that aspect

If you weren’t in the wine industry what would you be doing?

M: In the mountains, skiing

A: Ski bum

C: Definitely farming fruit

What accomplishment are you most proud of?

M: We’re one of the few BC wineries to be recognized internationally and the World Decanter award for our 2008 Syrah from my vineyard that I manage is one award I’m most proud of.

A: Learning about the plant from the ground up – they a lot more complex than people know, they actually talk to each other.

C: My wife and I purchased our own farm in Okanagan Falls and my brothers and I just built a 10 ½ acres of Malbec, Chardonnay and Pinot Gris.

Defining moment in your career?

M: Choosing to move away from the city – enjoy the living outdoors. For the people that aren’t from here, they don’t understand it until they actually come here and then something just clicks, a great epiphany.

C: Just switching careers from the office to the fields and finishing the vineyards in Okanagan Falls

What is your favourite lesson you have learned?

M: One can’t manage their brothers

A: Doesn’t matter what happens, your job is never finished until the snow flies.

C: Patience

If you could have dinner with any winemaker in the world who would you choose?

M: Not necessarily a wine maker but an experience -- Vertical of the Napa Valley Cabernet Sauvignon (comparison tasting) and a long table dinner

A: Visiting Felton Road Winery in New Zealand

C: I just had a great experience with Steven White from Stoney Ridge and I got to share a bottle of wine with him, so that was pretty cool



‘Ask Us’ Mini-Series -- Painted Rock Estate Winery

‘Ask Us’ Mini-Series -- Painted Rock Estate Winery

John Skinner, proprietor of Painted Rock Estate Winery, has a taste for wine and real estate -- that might be why he has one of the most popular vineyards and wineries in the Okanagan, BC, and arguably Canada. Read below to find out what accomplishment he’s proud of the most and which winemaker he would love to have dinner with.


What excites you most about BC wines?

Their validation on the international stage

What do you love most about working in the wine industry?

It’s youthfulness is so refreshing for me because it was very easy to have an impact.

If you weren’t in the wine industry what would you be doing?

That’s a good question -- I would probably be in the real estate business. I like the investment that we’ve made here and instinctively, I just like the idea of parking my money in dirt.

What accomplishment are you most proud of?

I think the realisation of the potential of this terroir because we have cut no corner to realize its true potential.

Defining moment in your career?

International recognition.

What is your favourite lesson you have learned?

Don’t doubt yourself.

If you could have dinner with any winemaker in the world who would you choose?

Christian Moueix