A taste of culture during the winter months

Films, food, wine and arts

Photo: Contributed

Winter in the Okanagan is a good season to learn something new or explore arts and culture (or both), as we take a break from colder weather to stay indoors.

Sure, September is when our thoughts usually turn to school, but January and February provide plenty of opportunities for pursuing fresh interests. Here are a few to ponder:

The Snakebite Film Festival in Penticton, from Jan. 30 to Feb. 2, has sold out all of its pre-festival celebrations and you’ll have to be quick to grab any of the remaining festival passes for all nine of its thought-provoking films. The festival’s selection committee focuses on films that tackle themes of diversity and inclusion, with a particular emphasis on projects filmed in the region. Snakebite has become one of the largest winter festivals in the Okanagan and last year welcomed attendees from as far away as New Mexico and Texas, with more than 1,200 seats filled over the four days.

Also in Penticton, the Ignite the Arts Festival will return for Community Week from March 21-27 and Festival Weekend March 28-30. Even though it’s two months away, now is a good time to sign up to volunteer with your friends and earn a pass in exchange for giving your time.

While you may not really learn anything, Infusions Restaurant at Kelowna’s Okanagan College campus is where others hone their chef skills and it is one of many restaurants that will take part in Taste Around British Columbia from Jan. 22 to Feb. 9. Look up a spot that’s new to you, maybe book a short winter getaway to stay and dine and visit Art-BC to find a cultural activity to round out your experience.

Speaking of Okanagan College, open houses will take place in Vernon, Kelowna, Salmon Arm and Penticton this month and next. Apply for any program during one of these events and the application fee will be waived.

If you happen to be in the Lower Mainland, or are planning to head to there, the Vancouver International Wine Festival is fast approaching. It will begin on Feb. 22 and while there will be many opportunities to experience amazing culinary events, there will also be numerous seminars open to the public, and a robust trade days agenda.

This year, the festival is working with Lingua Franca, an Oregon winery known for its low-impact, organic and biodynamic farming principles. Josh Wludyka, who was the winery’s first intern and is now its director of brand at Lingua Franca, will be there.

Given the close, and evolving, relationship between the B.C. wineries and its counterparts in the Pacific Northwest, this might be a good year to attend and take some notes.

This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.

Peanut butter and whiskey: Not as screwy as you might think

A nutty new year

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January, if memory serves, is usually colder and darker.

Usually, I am inspired to put together a short list of warm beverages to stave off the winter doldrums. I wasn’t really keen on that, for a number of reasons, including recovering from over indulgence, many people are choosing to drink less or sip sophisticated non-boozy options and it looks deceptively spring-like outside.

But then, a bottle of Skrewball Peanut Butter Whiskey arrived. And here we are.

So, I recruited the family whiskey afficionado—my dad—to come up with his own unique creation now that Skrewball is available in Canada, including at select B.C. Liquor Stores.

Here is his take is the “Screw Loose” breakfast, shared here as an entire recipe:

• Lightly toast two slices of white bread.

• Brush both with brown butter for the nutty flavour. Make sure the butter does not taste burnt.

• Spread peanut butter on one slice of toast. On the other spread bitter orange marmalade. The bitter taste will alert the palate that a spectacular taste treat is on the way.

• Combine the two slices of toast into a breakfast sandwich.

• Pour a generous portion of Skrewball Peanut Butter Whisky into a brandy snifter that you have warmed in the palm of your hand. Swirl the whiskey around.

• As you enjoy your toast, wash it down with sips of the fine whisky.

Skrewball’s website has a selection of holiday-themed delights—the Peanut Butter Eggnog Espresso Martini, the Crème de Menthe-infused “Skrew-Dolph,” and more but thanks to shipping delays, those will have to wait till next year.

Given the warmer than usual weather, Screwball’s screwy summer cocktails may even make an appearance before spring.

In the meantime, whether or not you choose to imbibe as 2025 begins, it’s good to have choices. Mocktails are fast becoming both innovative and convenient, some even grabbing a spot at the end of the supermarket aisle.

In keeping with my peanut theme (and it’s possible other nut butters will work), make a batch of peanut butter punch by blending a half cup of smooth peanut butter with two and a half cups of milk, a third of a cup of honey and cinnamon and nutmeg to your taste.

When it gets colder, go for a peanut butter hot chocolate. Your favourite milk, cocoa powder, peanut butter and maple syrup blended together after warming the milk.

Serve any of these with the last of the holiday cookies, sit back and observe the nutty, or screwy, year that approaches.

This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.

Give a taste of the Okanagan this Christmas

A word for 2025: Saucy

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As we get ready to flip the switch to a new year, I conducted a very unscientific poll amongst a handful of connections, asking one question: What word do you think will define 2025?

Without going into detail, let’s simply say that many of the responses were colourful. Very colourful. But one stood out. Saucy.

It can describe a variety of things—the good, the bad, maybe the in-between and as it happens, we have plenty of artisan sauce makers around the province. In fact, Penticton’s Beyond Hot Inc., boasts Western Canada’s largest selection of hot sauces.

If you missed someone on your gift list or have end-of-year gatherings in the calendar, think beyond bringing a bottle of wine. Bring a locally made sauce that tells a story with every spoonful, an edible expression of the Okanagan.

Slow Bottled Sunday collaborates with farmers to rescue unwanted fruit to turn into sauces and condiments, saving thousands of pounds of fresh food from going to waste. Slow Bottled Sunday describes itself as “B.C.’s tastiest rescue mission.” Cherry Chipotle BBQ sauce anyone? How about some Plum Ketchup?

Vernon-based Mum’s Okanagan Sauce Co. produces flavourful bottles that are a hybrid of a gourmet barbecue sauce and a hot sauce, with a range of options. Instead of traditional charcuterie, hop on the French fry grazing table trend with a variety of ketchups surrounded by fries, chips, and tater tots.

Expand your fry board beyond ketchups with Penticton’s Kizuna Sauces that can be enjoyed as is, or turned into a unique dipping sauce. Experiment with any of the creations—Worcestershire Sauce, yum!—by UMAMI Crave the Fifth.

Kelowna’s Taste of the Okanagan offers handcrafted artisan sauces, dressings, jellies, salsas, chutneys, and gourmet condiments in small batches, embracing quality over quantity. Try the Bacon Ketchup on its own, or mix the Lemon Dill Vinaigrette with sour cream for a tangy and delicious dip.

Of course, if you’d rather have someone else do the saucing, especially on New Year’s Eve, there are some excellent options to choose from.

The Bear, The Fish, The Root & The Berry in Osoyoos is hosting a Mamma Mia! “Here We Go Again” four course Italian-inspired dinner on Dec. 31, Home Block Restaurant at CedarCreek Estate Winery is offering both lunch and dinner seatings to ring in 2025, Peak Cellars in Lake Country is serving up prime rib, 31 CHARKAY at West Kelowna’s Grizzli Winery has a special three-course dinner planned, and the District Wine Village near Oliver has plenty of fun options.

Will 2025 be saucy? Maybe. But it certainly will be flavourful.

This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.

Breads and cakes for the holidays

Sensational seasonal breads

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As preparations begin for seasonal feasts, there’s an often-forgotten staple that doesn’t get the same level of discussion as other dishes. But if the plate to the left of your place setting is empty, surely someone will ask, “where’s the bread?”.

It’s been a few years since I did a run down of holiday breads and their related cake cousins, and after reading a few books about the history of bread and its essential ingredients—all the way back to the domestication of yeast—I thought I’d write a refresher.

Savoury, sweet or somewhere in between, there’s a slice of something tasty for almost everyone.

Let’s start with cornbread. Unconventional? Probably. But turn your recipe into a holiday version by adding maple syrup and a touch of dark brown sugar. Bake in muffin tins for individual servings. It pairs well with a side of glazed carrots or baked yams.

Or how about this cranberry cornbread option?

When it comes to dried fruits, of course we mustn’t forget fruitcake. Fun fact: In the 1700s, fruitcakes were outlawed in parts of Europe for being too rich from the alcohol-soaked ingredients.

In our modern times, it can be boozy, non-boozy, light or dark, packed with almost any combination of fruits and nuts and with or without frosting on top. Serving a holiday brunch? Try this bundt cake for dessert or a carrot fruitcake for a healthier slice, unless you add a cream cheese frosting.

But back to the savoury, or slightly less indulgent offerings, to put in a table’s bread basket.

Challah, the traditional light, fluffy, buttery, golden melt-in-your mouth Jewish bread can be shaped into a heart or another symbol of the season, or braided into a soft pull-apart “tear and share” creation.

Italian focaccia, according to Wikipedia, is sometimes considered a variant of pizza dough. Focaccia is left to rise after being flattened, while pizza is baked immediately. Combine this bread with the Jewish latke—the potato pancake—into latke focaccia. Yum.

There are so many ways to make dinner rolls and your favourite local bakery will no doubt have a plentiful selection to peruse. But if you’ve gotten into sourdough recently, maybe this is the year for sourdough rolls with a couple of flavoured whipped butters to choose from.

Finally, let’s not forget flatbreads from around the world—pita, naan, injera, tortilla, bazlama, to name just a few. And all have creative ways to top them.

Enjoy experimenting this season.

This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.