Category Archives: What’s New?

Talons Restaurant, Osoyoos

On the weekend, we had special company visiting us and they wanted to take us out for dinner. We gave them a selection of winery restaurants and, due to the culture environment at Spirit Ridge Resort, they chose Talons. http://spiritridge.ca/dining/ I found out they do not take reservations between 7 – 8 p.m. as I was told that was when everyone wanted to dine, so it was first come-first served. We reserved for 6:30 p.m. and all was lovely. The restaurant is bright, clean, lively and a wait-staff that are on the ball.

We ordered our wine and then out meal. When it came (and this will show you just how astute the staff is), our friend kept looking at an item on the plate. We suggested what it might be, but …….another server in the restaurant rushed over and asked if anything was wrong. We told him what it was and he assured one and all it was a certain vegetable and all was well.

The meal was terrific…two of us ordered the crispy chicken and the two men each ordered something different. All agreed it was great. Then we had two desserts and all was shared. OMG! Was this good.

I again, would recommend this restaurant to one and all. Great food, great ambience, great staff.

3 Comments

Filed under What's New?

Hester Creek Cooking Class Dinner

For the past few years, Don has given me, for my birthday, two cooking class dinners at Hester Creek.  In a word….do not miss the chance to attend one (or more) of these dinners.

This night, 14 almost strangers (6 were friends) had a funny, enjoyble evening and were sorry when it ended. Jo, our server of great fame, was on hand to help Roger with serving plated courses, serve wine and keep the laughs coming.

Our menu for the night was an Italian theme and had 4 courses.

First course:  Seared Sable Fish, Saffron crusted Happy Days Goat Cheese, micro greens (fell  in love with these), and tilton-apicot ginger butter

Second Course: Spinach,  Pancetta and Ricotta Conchiglioni, Tomato and Basil, Parmigiano Reggiano Crisp

Third Course: Truffle Mushrom Crusted Beef Tenderloin, Wild Mushroom and Roasted Golden Shallot Risotto, local Rainbow Carrots, Cabernet Jus

Fourth Course: Local Honey and Lavendar Panna Cotta, Almond and Orange Biscotti

Whew! All courses were perfectly paired with their wonderful wines and wow I can hardly wait until next year and more birthday dinners.

Roger, Jo, Hester Creek…..thank you  for all you do for the City, those who travel from afar to attend and for us….we love it.

Also sorry for the short delay in getting this posted, but my computer had cold or something and took a few days off.

Leave a Comment

Filed under What's New?