Spring at Long Last
This article by Roslyn Buchanan was published on February 26, 2018 in Wine Trails magazine.
On the Golden Mile Bench in Oliver, as spring pokes her head through the vineyards, the Italian-inspired cuisine of Terrafina at Hester Creek by RauDZ returns to delight locals and visitors alike.
Meaning “from the earth,” Terrafina is a stunning Tuscan-style restaurant nestled among some of the oldest vines in the South Okanagan. This year is the 50th anniversary of the estate vineyards of Hester Creek. Capture the true essence of the Okanagan’s seasons on your plate and palate in this fine setting of 105 acres of Mediterranean-influenced grounds.
Hester Creek wines star on the wine list with many selections available by the glass and by the bottle. A feature called “The Jury Selection” is a flight of three, three-ounce pours. For White, it is Pinot Gris, Character White and Chardonnay, while for Red, it is Merlot, Character Red and Cabernet Franc. If you want to immerse yourself in the Italian dining experience, you can choose from the Italian wine list.
The menu is refreshed with an expansion of the pizza offerings to include a Calzone. For spring, it’s Tuscan Sausage and Artichoke pizza with olive, goat feta and mozzarella. Don’t worry, the Potato and Truffle pizza remains because Terrafina’s team cares about the cravings of its fans. Returning, too, is the popular Build Your Own Board, which debuted last season. It now boasts 18 items from which to choose to create your own personalized tasting sensation.
Famous Italian director Federico Fellini said, “Life is a combination of magic and pasta.” At Terrafina you can look forward to a little magic each day as Chef de Cuisine Jenna Pillon features an inspired daily lunch pasta special.
In addition to lunch and dinner menus, Sunday Brunch starts in May. Hours of operation for the spring season, February 14 to April 31, are 11:30 am to 9 pm, Wednesday to Saturday, with Happy Hour from 3 to 5 pm. To view the menus created by the culinary team of RauDZ Creative Concepts — including Chef Rod Butters, Executive Chef Brock Bowes and Chef Jenna Pillon visit www.terrafinarestaurant.com. Buon appetito!
In other exciting news, Chef Butters was announced as the 10th Hokanson Chef in Residence at the Northern Alberta Institute of Technology (NAIT) Culinary Program, March 12 to 16. The residence was developed to provide NAIT students with a rare opportunity to learn firsthand from the best chefs in North America. Past chefs included Rob Feenie, David Adjey, Susur Lee, Massimo Capra, Chris Cosentino, Lynn Crawford, Michael Stadtländer, Vikram Vij and Amanda Cohen.
Looking forward to this career highlight, Chef Butters commented, “It’s an amazing lineup of previous chefs who have been involved. Many of them are friends and I’m humbled to be included.”