88 » OpenRoad Driver
Nectarine , and Black Plum Basil . Fruity and generally sweet , the Black Plum is tart and suited as an ingredient , while the Lavender Nectarine is dominantly fruit forward and floral . The ciders are a smart entry point to our orchard-to-plate experience ahead .
From foraging the fields to kitchen maestro , Chef Gray takes hold of our journey from here . Hints of Vancouver ’ s Osteria Savio Volpe come to mind , and it ’ s no wonder . Derek is a former head chef at the Italian powerhouse , stoking his passion for char and playing with fire even more explicitly at Row Fourteen . His wood-fired oven infuses a smoky essence throughout , and now his cooking is directly from the Similkameen soil surrounding the restaurant .
Chef has curated twelve plates for our evening at the orchard :
Gazpacho Padron peppers Melon Whole Wheat Farmer ’ s Bread Heirloom Tomatoes Sieglinde Potato Corn Chicken Sirloin Steak Carrots Granita Galette cucumber , heirloom tomato fire roasted , smoked salt , virgin canola oil Sarah ’ s choice melon , chili honey , house-made ricotta smoked butter , sea salt , black pepper lemon basil , Canadian olive oil cucumber , smoked salmon , arugula , aioli garlic aioli , furikake , crispy onions broccoli , candied garlic jus romesco sauce , preserved artichokes , cherry bomb peppers rye vinaigrette , carrot puree , walnut , sesame seed lavender , nectarine , blackberry elephant heart plums , black plums , lemon basil ice cream
Gizelle Paré