The Okanagan Food and Wine Writers' Workshop was a solid success

Writer and author Jennifer Cockrall-King once again pulls off a successful writers' workshop.

If you ever have the desire to feel like royalty then the Okanagan Food and Wine Writers' Workshop is for you. We dined on the best of local food, we drank of the best local wines and all the locals call this region 'paradise'.

Writer and author Jennifer Cockrall-King once again pulled off a successful writers' workshop in the heart of the Okanagan wine and farming region. 26 participants from across the country spent an intensive couple of days learning, experiencing and networking. Don't mind that we usually have a glass of wine in our hand. Sometimes, I am told, they even drink wine after breakfast in the Okanagan.

The speakers were first rate. Not only did we learn and enjoy their presentations but they were with us throughout the entire time always willingly sharing their knowledge. This alone makes the workshop unique among all the professional development conferences I have attended.

At the end of the workshop I went away feeling like I know Anita Stewart. I didn't just listen but we exchanged ideas in conversation. How special is that?

Anita's fast paced presentation left me with a sense of pride in our Canadian food culture. My seat mate on my return flight questioned that. "Is there really a unique Canadian food culture?" Why do we need one and only one food that is quintessentially Canadian? We accept regionality in other countries. Italy is the prefect example. We are a lot like Italy. Our food is very regional and it should be no surprise that cod cheeks are mainly available in Newfoundland. To choose one food that represents the country is not realistic.

Rosalyn Buchanan was a participant and a presenter. Her wealth of knowledge in tapping into social media was welcomed as writers are finding it more and more difficult to snag well paying assignments. I don't know anyone who knows more about the food and drink scene in the Okanagan than Roz. She is a regular contributor to Savour magazine and many other BC lifestyle publications.

An animated Noelle Chorney chatting with Neal McLennan

Neal McLennan, food and travel editor at Western Living magazine, drinks writer at Vancouver magazine and frequent contributor to enRoute, share his best advice on pitching your stories to editors.

Julie van Rosendahl, of cookbook writing fame, was also a participant and a presenter. Loved her tips on food photography and food styling!

What else did we do?

WE VISITED FARMS ...

Buds about to open on grape vines at Summer Gate Vineyards and Winery.

Orchard tour at Paynter Markets.

Jennay Oliver taking us on a tour of her family's orchard.

Apple blossoms at Paynter's Fruit Market.

Function Junction orchard and produce stand in Kelowna.

WE VISITED WINERIES.

The Crush Pad uses concrete barrels for fermenting and aging their wine.

At the Crush Pad with Mike West pouring their own label Haywire.

Sumac Ridge with their Black Sage Vineyard products.

Summer Gate estate winery.

Summerland Fruits now has a fruit winery.

Dirty Laundry Vineyard has a very interesting history!

WE ATE!

WE MET CHEFS ...

Sorry about the flash! Mark Filatow receiving an award from Anita Stewart.

Matt Batey receiving an award from Anita Stewart.

Chef Matt Batey prepares lunch sponsored by B.C. Tree Fruits.

The Cove Resort's own Chef Grant de Montreuil.

Chef In Stead Martin LaPrise preparing our dinner at his Rabbit Hollow.

Chef Lee Humphries from Local Lounge Grille in Summerland.

WE DRANK WINE, SPIRITS & CIDER, TOO ...

How did I get those two perfect starbursts?

WE NETWORKED ...

Karen Anderson and Rosalyn Buchanan.

AND WE COULD NOT HAVE DONE ANY OF THIS WITHOUT THESE AMAZING PEOPLE ...

Catherine Frechette with Tourism Kelowna welcoming all to the workshop.

Our tour company Distinctly Kelowna Tours.

All the amazing people in the service industry that made our stay so much better.

AND WHAT DID WE THINK? THIS ABOUT SAYS IT ALL.

Rapini and Chive Omelet

Where has the time gone? Really. It feels like only a short while ago I was visiting my vegetarian sister and making all these great and wonderful healthy dishes. Somewhere after the end of January I fell off the healthy eating wagon. It happens. It does happen and no point beating myself up over it.

Finally, today in the middle of May I am back on track. Actually the beginning was last week while I was enjoying decadent local and fresh healthy food in the Okanagan.

Farm eggs in my almost empty refrigerator were beckoning. Don't forget me..me..me they echoed.


Fresh chives are ready in my garden, rapini in the crisper drawer and a lonely tomato rounded out a wonderful simple omelet for lunch.

Rapini and Chive Omelet

1 c. coarsely chopped rapini
2 free range farm eggs
1/2 tomato, coarsely chopped
2 tbsp. snipped chives
sea salt
freshly ground black pepper
oil for the pan

Boil the chopped rapini for a couple of minutes and drain well. Boiling takes away some of the inherent bitterness.

Whisk the eggs for a minute or two and add snipped chives.

Heat a small pan over medium and add a splash of olive oil. When the pan is fully heated arrange the rapini and chopped tomatoes. Pour over the eggs and chives to evenly distribute. Cover and cook over medium-low heat until set. Serve immediately. Season with sea salt and freshly ground black pepper.

Oven Omelet

I made this with my housemade chorizo from Salt in Regina. I had no idea it would turn out so colourfully. This is another great brunch idea because the entire recipe can be whipped up the night before and refrigerated. Pop into a preheated oven in the morning. I made a half recipe and used a nice serving casserole dish so it is table ready.
 

Basic Oven Omelet

Serves 6

10 large eggs
2 cups milk
1 cup grated Parmesan cheese
1 cup diced cooked ham
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon salt
Freshly ground black pepper

1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or nonstick cooking spray.

2. Beat the eggs in a large bowl and whisk in the milk. Stir in the cheese, diced ham, and parsley. Season with the salt and pepper and pour into the prepared pan. (At this point the casserole can be covered and refrigerated for up to 24 hours.)

3. Bake for 45 minutes, or until the top is slightly golden and a knife inserted in the middle comes out clean. Let cool for 5 minutes before slicing. Serve hot.

• Reprinted from Not Your Mother's Casseroles by Faith Durand. (Harvard Common Press, January 2011)

Baked Herb Garlic Ricotta Dip

Making ricotta at home is easy peasey and half the price of buying ready made. This is a simple yet impressive appetizer or hors d'oeuvre that you can whip up with a little advance planning.

Slice a baguette on the a slight diagonal and toast under the broiler, carefully. Brush with olive oil. They are ready. Do this before starting the dip.

The directions for making ricotta at home are on my blog. Dare to do it.

Hot Herb Garlic Ricotta Dip
8 oz. fresh ricotta
garlic
olive oil
fresh herbs such as rosemary or oregano
sea salt, to taste
In a small ovenproof skillet, heat enough olive oil to coat the bottom over medium heat. Add a few cloves of sliced garlic and cook until fragrant and just beginning to color, then immediately top with a layer of ricotta about an inch thick. Drizzle generously with olive oil. Bake in a 375-degree oven until bubbling on top, about 20 minutes. Top with finely chopped herbs and sea salt. Serve immediately with toasted baguette slices. (Adapted from Bon Appetit)