A Long Table Dinner at the 2nd Annual Oyster Festival

Miradoro at Tinhorn Creek

A sure sign of the Spring thaw here in British Columbia's Okanagan Valley is when the doors are unlocked at our local wineries. This week I was fortunate enough to attend an oyster themed long table dinner at Miradoro Restaurant at Tinhorn Creek Winery, along the Golden Mile near Oliver. The catalyst was the opening of the 2nd annual Oyster Festival. The restaurant which opened in 2011, blends Mediterranean-influenced cuisine, farm-to-table concepts and Ocean Wise Seafood with some of the regions top wines from Tinhorn Creek. Miradoro is a winner of Vancouver Magazine’s Best Winery/Vineyard Dining Award with chef Jeff Van Geest at the helm.

Fallen Chocolate Cake with Cherry Red Wine Sauce for 100 Miles of Flavour

Fallen Chocolate Cake with Cherry Red Wine Sauce

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and one gent in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness. This months theme "100 Miles of Flavour" was chosen by Jerry of Jerry's Thoughts, Musings and Rants to highlight local ingredients from each of our corners of the world.

Dolmas Salad and the 100- Mile Diet Challenge!!!!!!

Dolmas Salad

Once a jar of brined grape vine leaves has been opened it is time to think of some creative ways to use them. I have already made Marinated Goat Cheese in Vine Leaves and Barbecued Chicken with Vine Leaves but still have plenty left. The obvious thing to do would be to make some Dolmades but when the weather turns hot I am nosing around the barbecue with tools in hand. I am tired of seeing things go to waste in the deep recesses of my fridge so in the spirit of the old adage "waste not want not" I created this recipe a few years ago.