Business

Fresh eats hit streets with Restaurant Week

Wine Crush Market president Bill Brody, left, and co-founder Tyson Still are helping kick off the first Restaurant Week in Penticton Feb. 17 to 26 - Submitted photo
Wine Crush Market president Bill Brody, left, and co-founder Tyson Still are helping kick off the first Restaurant Week in Penticton Feb. 17 to 26
— image credit: Submitted photo

Familiar faces and places are set to introduce brand new cuisine in Penticton during the city’s first-ever Restaurant Week.

The week, from Feb. 17 to 26, ushers in a celebration of the art of food, with funds going to good causes.

Penticton’s own Wine Crush Market are providing the ingredients to 10 local restaurants with 10 days of set menus.

Wine Crush is co-sponsoring the event along with the Penticton and Wine Country Chamber of Commerce. The event is bringing brand-new, locally sourced menu items at local restaurants.

“We want to bring more activities in Penticton, to the businesses in Penticton,” said Tyson Still, co-founder of Wine Crush.

Burger 55, Knotweed Restaurant, Nest and Nectar, Black Iron Grill and more are on deck to provide the fresh recipes.

“There was no negative feedback, everyone was really excited because they already do them in Kelowna, but nothing really in the South Okanagan, so there was good feedback for that,” Still said.

Eager eaters can test out and try products outside their favourite restaurants regular menu, and maybe getting a sneak peek at future menu items for the upcoming season.

For example, Burger 55 is starting off the week with a house-made curry poutine. The 55 Signature Burger is making an appearance on a Wine Crush Brioche bun and, in a unique dish for the Penticton burger spot, a trio of fruit cheesecakes (strawberry, cherry and, of course, peach).

“It’s a great idea. I hope everybody has a lot of success with it. Definitely for us, being a burger joint, dessert isn’t something we typically do, so it’s kind of fun to step out of our usual area of comfort and do something different we don’t typically offer. It’s going to be fun,” said Thomas Bridson, operations manager at Burger 55.

The food-infused week has become popular in tourist destinations, attracting new guests and allowing chefs to explore and experiment with new menu items.

Wine Crush Restaurant Week is supporting three local charities including the Chamber Business Scholarship, the Penticton Breakfast Club and the South Okanagan Similkameen Medical Foundation. Proceeds will be donated equally, including the $100 restaurant participation fee, and the event sponsorships.

Still is heading to Vancouver with hopes of bringing back the Best Concept award from Small Business B.C. after making it to the final round along with Penticton’s Henna Hut in January.

Wine Crush uses the leftover material from local wineries after the grapes have been pressed and creates unique foods with a specialized process activating wild yeast in grapes to make gluten depleted sourdough bread, baked goods and are working on mustard, sausage, cheese and a coffee blend incorporating roast grape seeds.

For more information visit www.winecrush.ca.

 

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