YLW Connection - Summer 2009 - (Page 10)

What’s in a name Your guide to fine dining in the Okanagan | B Y D AR C Y N Y B O 97 KELOWNA 97C 33 PEACHLAND 97 97 T he Okanagan is awash in restaurants to fulfill your every craving. Here we’ve highlighted three of them, each with an interesting name and even better cuisine. We start in Kelowna with La Bussola. The name literally translates to ‘compass’. Your hosts Lauretta, Franco and their son Luigi Coccaro have created a restaurant that offers true Italian fine dining. Their wine cellar would rival the finest restaurants in the world with a wine list so encompassing they call it their wine book. Start out the evening with a delicious Insalata Caprese salad with tomatoes from chef Lauretta’s own garden. The mozzarine cheese is imported from Italy and the dish is garnished with a rather tasty pickled young peach. Two other great starters are the baked Atlantic Scallops and the Prawns sautéed in a vodka marina. Can’t decide? Have one of each. A house specialty is the Gnocchi Lauretta Style. Keeping true to her Italian roots, Lauretta has created delicious ricotta cheese dumplings baked in a rose sauce resulting in a tantalizing sweetness that is offset by parmesan and black pepper. Another house specialty is the Scaloppine OSOYOOS CANADA/US BORDER of Veal Piccata. The flavours that arrive upon your plate truly do warrant deeper inspection. The veal itself is lightly breaded and served with a lemony white wine sauce with a hint of marinara. A perfect portion of baby potatoes, carrots, and red onions on a bed of spinach accompany the free range veal. Be prepared though, the spinach has a slight chili kick to it. The true treat of the evening is the hazelnut gelato. It is made in house by Luigi with hazelnuts imported from Italy. It is exquisite in its simplicity. Moving south we come to the Blind Angler located on Okanagan Lake in Peachland. The restaurant is deceiving in both its name and its look. Named after a local old-time fisherman, it could be mistaken for a bait shop. Once you step inside you’ll be treated to a myriad of choices that can only be described as eclectic. Outdoor seating is available on the street side as well as lake side, overlooking the marina. Owners Nancy McDonald and Cherie Bokis have taken great care to ensure locals and tourists alike feel at home. Cherie creates culinary delights in the kitchen assisted by Jaret Gregory while Nancy can usually be found out front chatting with patrons, singing and making drinks. Her Sunset Martini is a must to enjoy on the deck while watching an Okanagan sunset. All their starters are delicious; however the Pernod Mussels will have you hooked and wanting more. The sauce is made with roasted garlic, whipping cream, peppers and onions with a splash of Pernod. When the almost imperceptible licorice backdrop mingles with the salty seafood, you may well moan aloud. For a main dish try a new twist on an old Italian favourite. The Puttanesca Basa is served with creamy goat’s cheese, tomato, artichokes, black olives, grilled zucchini, onion and peppers all atop a slab of creamy mashed potatoes. This is not a dish for those on a diet. 10 WWW.YLW.AERO http://WWW.YLW.AERO

Table of Contents for the Digital Edition of YLW Connection - Summer 2009

YLW Connection - Summer 2009
Contents
Airport Services
Volunteers Key to Customer Service Experience at YLW
Vancouver- Games Ready
The Right Model for the Right Times?
What's in a Name
Passenger Demand Dictates Growth at YLW
The Shuswap
History of the Flight Attendant
Golfer's Paradise
Kelowna is Ripe with Surprises
Okanagan Housing Market Full of Activity
YLW News
Trivia & Games

YLW Connection - Summer 2009

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