Tag Archives: kelowna

Gluten Free-Friendly Okanagan Orchard-Themed Wedding in Kelowna (not mine!)

30 Aug

My friends Erin & Todd got married this month in a beautiful Okanagan orchard-themed wedding. The wedding took place naturally, on a sprawling orchard, complete with an English garden and adorable house in the background that made me feel like I was on the set of Anne of Green Gables. Everything was thoughtful and sweet, right down to the name place cards shaped as leaves and atop green apples. Now… getting on with the food!

Todd & Erin’s Wedding Menu

Can you tell that my good friend Erin has an amazing taste in food? Much of the menu was gluten free and locally sourced. This was the most amazing wedding food I’ve ever experienced, and very allergy friendly. Erin has many allergies on her own (gluten not included), so she chose a Details Catering from Waterfront Restaurant & Wine Bar (a small but infamous restaurant is Kelowna) that is known for being allergy aware. The menu was full of many real foods, most of which were naturally gluten free (I can eat!), and egg/dairy free (the bride can eat!)

Pre-dinner cocktail. Canapés

  • Grey Goose Vodka-spiked lemonade with fresh local raspberries Gluten Free!
  • Smokey Eggplant Caponata with Focaccia Crostini (on a rice cracker for me!) Gluten Free!
  • Fresh Halibut Ceviche with Crisp Corn Tortilla Gluten Free!
  • Prosciutto wrapped apricots with goat cheese cream Gluten Free!

First Course

  • Fresh local spinach with organic strawberries and a balsamic, tarragon pepper vinaigrette Gluten Free!
  • Spice chick pea, red pepper and potato salad, Arlo’s Honey and fresh lime Gluten Free!
  • Asparagus risotto, Carmelis Lior cheese, fresh mint Gluten Free!
  • Fresh made focaccia

Second Course

  • Local free range chicken with grainy mustard jus Gluten Free!
  • Grilled AAA N.Y. striploin, cabernet sauvegnon jus Gluten Free!
  • Penne noodles with housemaid pancetta and basil pisto
  • Roasted new potatoes with rosemary and caramelized onions Gluten Free!
  • Local baby carrtos with dill Gluten Free!
  • Grilled asparagus with lemon butter Gluten Free!

Third Course

  • Flourless chocolate tart with local raspberry and vanilla whipped cream Gluten Free!
  • Blueberry and white chocolate cheesecake
  • Lemon panna cotta with bayberry gelee Gluten Free!

Cheese Course

  • Kootany Alpine Cheese Co. Organic Nostrala, Triple Island Gouda, Carmelis Misty, Fresh Fruit Gluten Free!

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Celery Leek Soup with White Truffle Oil

18 Jan Celery Leek Soup with Truffle Oil - Gluten Free

I absolutely adore soups. They seem to be the one thing that I can never screw up on. (Well, except for once.)

Soups have the magic of melting in your mouth, warming you up on a chilly day, and exciting your taste buds with a delicate balance of flavours that complement each other perfectly.

The story behind this soup: Last week I went to a networking event that was catered by a local restaurant, RauDZ, and to mention it, a restaurant that prides itself on using ingredients found around the Okanagan. I must go there soon! Lucky for me – and the other Celiac in the crowd who I met looking longingly at the food tables – Chef Rod Butters himself was in attendance. We bugged him with a lot of questions and he graciously pointed out the many foods that we could safely eat. But, being the nervous celiac diner that I am, I tried the soup, and nothing else. In either case, I probably would have stopped at this mouth-watering celery soup with truffle oil – it was absolutely to die for! So I must thank Chef Butters for inspiring my own version of the soup. Although I hope he’s still serving his up when I finally visit his restaurant!!

Celery Leek Soup with White Truffle Oil

Recipe from Homemakers.com (with a few of my own tweaks) found here.

Ingredients

  • 3 tbsp butter
  • 1 bunch leeks (white and light green parts only), chopped (4 to 5 cups)
  • 4 cups celery, chopped
  • 2 onions, chopped
  • 1 potato, peeled and diced
  • 1/4 tsp each thyme and fresh ground black pepper
  • 3 cups chicken stock
  • 3 cups water
  • 1-1/2 tsp sea salt
  • 1/2 cup  milk
  • White truffle oil (found at specialty stores and yes – it is worth the cost – you only need a tiny bit to transform a dish!)

Preparation

In soup pot, melt butter over medium-low heat; stir in leeks, celery, onions, potato, thyme and pepper. Cover and cook, stirring occasionally, until vegetables are soft, about 15 minutes, reducing heat if necessary to avoid browning. Stir in stock, 3 cups water and salt; bring to boil. Add truffle oil (between 1/2 to 1 teaspoon, to taste); reduce heat, cover and simmer for 20 minutes. Remove from heat.

Using immersion blender or in batches in blender, blend until smooth. Pass through fine sieve, in batches, into clean pot, discarding solids that cannot be pressed through sieve. Stir in milk, add salt to taste, bring to boil. Garnish with fresh thyme and pepper and serve immediately.

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