Jenna Pilon, Terrafina

Boulevard’s Inspired Chef – Jenna Pillon

We are excited to share that our Chef de Cuisine, Jenna Pillon is featured as the Inspired Chef in the May/June issue of Boulevard magazine.

Jenna is starting her fifth year leading the culinary team at Terrafina.  She has been pursuing her culinary career since high school and three years ago she represented Canada in the Hans Bueschkens Americans Competition finishing with an impressive second place.

We are thrilled to have Jenna as part of the RauDZ Creative Concepts Ltd. team and especially in the kitchen here at Terrafina at Hester Creek by RauDZ.

Click here to read more about Jenna and get her Grilled Humboldt Squid Salad recipe in this latest issue of Boulevard. 


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 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.”

Click here to read more in BC Wine Trails.


Bernard Casavant Named Director of Operations for RauDZ Creative Concepts Ltd.

Rod Butters and Audrey Surrao are thrilled to announce that longtime friend and colleague Bernard Casavant will be joining RauDZ Creative Concepts Ltd. (RCC) in a newly created role of Director of Operations. In this position he will be working closely with Rod and Audrey and overseeing the operation of all of the RauDZ Creative Concepts restaurants while curating an impressive team of professionals through recruitment, coaching, mentoring and development. His passion for the restaurant business and the Okanagan Valley community will allow the RCC brand to continue to grow and thrive. With the addition of Casavant, the award winning culinary, service and bar teams of RCC will have an unbeatable mix of skills and experience in both front and back of the house.

“I have worked with Bernard over the past 30 years in Hotels, Restaurants and on philanthropic projects” explains RCC co-owner Audrey Surrao.  “His depth of experience and culinary expertise is something I have come to trust and rely upon for my entire career.    It is a true pleasure to have him join our team and work with Rod and I taking our company to the highest level.”

“To welcome an industry icon to our company is an incredibly exciting opportunity. Bernard and I have known one another, worked together and collaborated for the past 30 years. I’m looking forward to working with him to continue our company’s focus of being a leader in the restaurant sector. His experience and respect will only add to the powerhouse team of RauDZ Creative Concepts Ltd.” states RCC co-owner Rod Butters.

“Over the years I have admired the high level of professionalism and commitment to supporting local that their team has demonstrated” shares Casavant. With my past experience and ongoing passion for our industry, I look forward to contributing to the continued growth of the company.”

Casavant has been at the forefront of improving the standards of the hospitality industry throughout his career. He was one of the first chefs in Canada to earn the Chef de Cuisine Certification (CCC) and became the first West Coast-born and trained chef to represent Canada in the prestigious Bocuse d’Or Competition, France. Alongside Rod Butters, they are members of the BC Restaurant Hall of Fame and CCFCC Honour Society. Starting in 1989, Casavant helped make Whistler a culinary destination, first as the executive chef for the newly built Chateau Whistler and later his own restaurant Chef Bernard’s Bistro. In 2006, he relocated to the Okanagan and becoming Executive Chef at the Sonora Room at Burrowing Owl Winery, later moving to Wild Apple Restaurant and Lounge in Kelowna. He joined Okanagan College in 2014 as Culinary Manager of the Wine, Food and Tourism program

Casavant will be joining the RauDZ Creative Concepts Ltd. team on March 19.

About RauDZ Creative Concepts Ltd.
RauDZ Creative Concepts Ltd. own/operate a selection of Okanagan Valley’s premiere dining venues and are recognized as industry leaders. Award winning farm-to-table restaurant RauDZ Regional Table, and internationally-influenced micro bar & bites are located in downtown Kelowna with Italian inspired Terrafina at Hester Creek by RauDZ in Oliver. Sunnys – a modern diner will be added to their portfolio of eateries in Spring 2018. Further expanding their culinary influence RCC co-owner Chef Rod Butters released his first cookbook, ‘The Okanagan Table: The Art of Everyday Home Cooking’ in summer 2017 which was recognized as Best Local Cookbook by the Gourmand World Cookbook Awards.


Wine Trails – Announcing Terrafina at Hester Creek by RauDZ

This article was first published in Wine Trails, May 2017 and written by Roslyne Buchanan.

Embracing Terrafina at Hester Creek, one of South Okanagan’s most celebrated wine country restaurants, into RauDZ Creative Concepts Ltd. family of restaurants and bars is icing on a cake. Famous for innovative, locally-infused flavours, RauDZ elevates Terrafina’s meaning, “from the earth” and blends its Tuscan inspiration. An “eat-local movement” pioneer with an unwavering commitment to regional BC cuisine, Chef Rod Butters is excited to expand in the valley. “I look forward to working closely with farmers and artisans of this region I consider to be the Chef’s Ultimate Playground.”

RauDZ Creative Concepts co-creator/owner, Audrey Surrao (the au in RauDZ and key to its Okanagan-focused beverage portfolio) added, “We’re thrilled to collaborate with one of the valley’s best wineries. It’s a perfect fit that I never imagined as I spent the last 15 years building relationships with winemakers and wineries throughout the valley.”

In the late nineties, the project’s ‘star players’ established an enduring relationship when Chef Butters, Surrao, and Roger Gillespie, Hester Creek Estate Winery director of hospitality, worked together at Tofino’s Wickaninnish Inn. RauDZ welcomes Terrafina’s chef de cuisine Jenna Pillon into its culinary dream team to collaborate with Butters and executive chef Brock Bowes. States Butters, “Our mantra is when you cook with passion you feed the soul.” See the launch of Terrafina Boards and other items to join much-loved favourites like Forno-oven Potato and Truffle Pizza. What’s more Italian than a colourful antipasti platter you build from charcuterie, cheese, vegetables and fish? Brunch expands to every Sunday featuring a bonus to add shaved fresh truffles to your order. Happy Hour is daily, 3 to 5 pm, featuring Terrafina Boards and pizzas. In keeping with RauDZ beverages priority, enjoy rotating taps of local craft beer; cocktails featuring area distilleries; and wine focusing on Hester Creek’s award-winning lineup plus tributes to other BC wines, supplemented with great Italian wines fitting the Tuscan theme.

Looming large is Butters’ long-awaited first cookbook, close to his heart and his fans. The Okanagan Table: The Art of Everyday Home Cooking, published by Figure 1 Vancouver, hits bookshelves summer 2017. Geared to the home cook, Butters prepared all recipes on his own stove rather than in restaurant kitchens. Accompanying the 80+ recipes are stunning photographs by David McIlvride in Butters’ home and throughout the valley. Departing from traditional cookbook chapters, it’s divided into time of day: Sunrise, Midday, Sunset and Twilight. Showcased are the unbelievable ingredients such as seasonal fresh produce chefs and home cooks experience in the Okanagan. Find favourites from his restaurants and home including Chef’s World-Famous Pancakes, made since he was seven years old, and Oat-Crusted Arctic Char, a RauDZ staple and Fresco carry-over. Details and pre-order: