As co-founder of Edible Vancouver Island, Dawn Postnikoff shares her passion for coastal living and the local food and beverage culture with the Edible community. Having left the corporate world to become a golf course and restaurant owner in 2008, she now organizes several events and festivals each year, works closely with her local chefs’ association and promotes culinary tourism throughout the region. Dawn is mom to five “mostly grown-up” children and loves spending time outdoors when she isn’t playing in her kitchen or sipping wine with friends. Joanne Sasvari is the editor of the magazines YAM, Vitis and The Alchemist and writes about food, drink and travel for Edible Vancouver, Destination BC, Food & Wine magazine and various other publications. She is also the author of the IACP-shortlisted book The Wickaninnish Cookbook, as well as Vancouver Eats, Island Eats and Paprika. In addition, she is a Canadian Wine Scholar, Level II BC Wine Ambassador and certified to Level III by the Wine and Spirits Education Trust.

• Starters and Little MealsAguachileAutumn BruschettaBaked Brie with Haskap-Jalapeño JamBeef Tartare with Pickled Mustard Seeds, Truffle Aioli and Soy-Cured Egg YolkCharred Apple and Triple Cream Brie Tart, Pumpkin Seed Butter, Apricot GastriqueChicken Liver Mousse with Porto JellyMoroccan DipPreserved Lemon HummusRoasted Beet Baba GhanoushSnap Pea BruschettaThings on ToastWild Mushroom AranciniSalads, Soups and SidesBeets and Sake Kasu WheyBerry Pecan Salad with Neverland Apple Crumble Tea–Infused Raspberry VinaigretteButtermilk Soda Bread and Cultured ButterCactus SaladCreamy Vegan Heirloom Tomato SoupDuck and WafflesFamily Roots SaladGreen Apple and Riesling BBQ SauceGrilled Summer Peach and Burrata SaladHeirloom Tomato GazpachoOkanagan Ribollita Okanagan Spring Asparagus, Morel and Sunchoke SoupOrchard Salad with Poached Pears, Endive and Honey-Caramelized CarrotsPonzu Steak SaladSmashed Peas on New Season’s PotatoesSprout FocacciaThai Coconut Curry Broth with Mussels and ClamsBrunch FareBenny Crabitz with Potato LatkesBraised Beef Sandwich with Roasted Garlic and Dijon AioliHouse GranolaSoft Farm Egg, Morel Mushroom Soy, Crispy Bits and ChivesWild Mushroom and Goat Cheese Quiche with Spring SaladMainsArctic Char with Apple Jam and Hakurei TurnipsBeef BarbacoaBeef RendangBig Ole Yorkie BowlBraised Lamb with Burrata and Herb OilBuddha BowlCabernet Franc–Braised Short RibsClassic BouillabaisseDuck Breast with Red Cabbage Purée, Seared Red Cabbage, Pickled Cherries and Miso–Red Wine Jus Orecchiette with Manila Clams, Merguez and RapiniPickle Fried ChickenPotato, Camembert and Duck PierogiPotato Gnocchi with Venison RagùRoasted B.C. Halibut with Dill, New Potatoes and Corn-Glazed CauliflowerRosemary Lamb Chops with GnocchiSeafood FettuccineSmoked Cheddar and Pork Burger with Grilled Okanagan ApplesSpring Salmon with Pommes Anna, Morels, Peas and Garden Sorrel SauceSteak with French Beans, Heirloom Tomatoes, Toasted Hazelnuts and Fresh HerbsTruffle Mushroom PenneCocktailsBlueberry-Basil PunchLavender Lemonade CocktailOkanagan Haskap SourPhantom Creek Smoky HemingwaySummer SpritzDessertsBasque-Style Cheesecake with Marmalade Ice Cream, Salted Caramel and Marcona AlmondsCaramel Pot de Crème with Caramelized Peaches, Frosted Almonds and Chantilly CreamCherry Pavlova BureChocolate Pot de Crème with Wine-Spiced CherriesDouble Dark Chocolate Mint CookiesGluten-Free Brownie TrifleMilk Chocolate Mousse with Salted CaramelOatmeal Raisin or Chocolate Chip CookiesOkanagan DelightOkanagan Fruit Clafoutis with Red Wine Ice CreamPopcorn and Chardonnay Ice Cream Sundae with Sablé Breton, Sesame Miso Caramel, Caramel Popcorn and Vegan Meringue ShardsTempura Chocolate FondantVegan Blueberry Almond Joy Teacakes

"Beautifully photographed … mouth watering food." —Montecristo Magazine"You’ll become acquainted with the food and wine experts who add the dazzle to the region."—The Province "The unique regional cuisine of the Okanagan is on display in all its fresh, vibrant glory."—Okanagan Edge "Stunning photography"—KelownaNow “A love letter to the Okanagan” —PrinceGeorgeNow

As co-founder of Edible Vancouver Island, Dawn Postnikoff shares her passion for coastal living and the local food and beverage culture with the Edible community. Having left the corporate world to become a golf course and restaurant owner in 2008, she now organizes several events and festivals each year, works closely with her local chefs’ association and promotes culinary tourism throughout the region. Dawn is mom to five “mostly grown-up” children and loves spending time outdoors when she isn’t playing in her kitchen or sipping wine with friends. Joanne Sasvari is the editor of the magazines YAM, Vitis and The Alchemist and writes about food, drink and travel for Edible Vancouver, Destination BC, Food & Wine magazine and various other publications. She is also the author of the IACP-shortlisted book The Wickaninnish Cookbook, as well as Vancouver Eats, Island Eats and Paprika. In addition, she is a Canadian Wine Scholar, Level II BC Wine Ambassador and certified to Level III by the Wine and Spirits Education Trust.

• Starters and Little MealsAguachileAutumn BruschettaBaked Brie with Haskap-Jalapeño JamBeef Tartare with Pickled Mustard Seeds, Truffle Aioli and Soy-Cured Egg YolkCharred Apple and Triple Cream Brie Tart, Pumpkin Seed Butter, Apricot GastriqueChicken Liver Mousse with Porto JellyMoroccan DipPreserved Lemon HummusRoasted Beet Baba GhanoushSnap Pea BruschettaThings on ToastWild Mushroom AranciniSalads, Soups and SidesBeets and Sake Kasu WheyBerry Pecan Salad with Neverland Apple Crumble Tea–Infused Raspberry VinaigretteButtermilk Soda Bread and Cultured ButterCactus SaladCreamy Vegan Heirloom Tomato SoupDuck and WafflesFamily Roots SaladGreen Apple and Riesling BBQ SauceGrilled Summer Peach and Burrata SaladHeirloom Tomato GazpachoOkanagan Ribollita Okanagan Spring Asparagus, Morel and Sunchoke SoupOrchard Salad with Poached Pears, Endive and Honey-Caramelized CarrotsPonzu Steak SaladSmashed Peas on New Season’s PotatoesSprout FocacciaThai Coconut Curry Broth with Mussels and ClamsBrunch FareBenny Crabitz with Potato LatkesBraised Beef Sandwich with Roasted Garlic and Dijon AioliHouse GranolaSoft Farm Egg, Morel Mushroom Soy, Crispy Bits and ChivesWild Mushroom and Goat Cheese Quiche with Spring SaladMainsArctic Char with Apple Jam and Hakurei TurnipsBeef BarbacoaBeef RendangBig Ole Yorkie BowlBraised Lamb with Burrata and Herb OilBuddha BowlCabernet Franc–Braised Short RibsClassic BouillabaisseDuck Breast with Red Cabbage Purée, Seared Red Cabbage, Pickled Cherries and Miso–Red Wine Jus Orecchiette with Manila Clams, Merguez and RapiniPickle Fried ChickenPotato, Camembert and Duck PierogiPotato Gnocchi with Venison RagùRoasted B.C. Halibut with Dill, New Potatoes and Corn-Glazed CauliflowerRosemary Lamb Chops with GnocchiSeafood FettuccineSmoked Cheddar and Pork Burger with Grilled Okanagan ApplesSpring Salmon with Pommes Anna, Morels, Peas and Garden Sorrel SauceSteak with French Beans, Heirloom Tomatoes, Toasted Hazelnuts and Fresh HerbsTruffle Mushroom PenneCocktailsBlueberry-Basil PunchLavender Lemonade CocktailOkanagan Haskap SourPhantom Creek Smoky HemingwaySummer SpritzDessertsBasque-Style Cheesecake with Marmalade Ice Cream, Salted Caramel and Marcona AlmondsCaramel Pot de Crème with Caramelized Peaches, Frosted Almonds and Chantilly CreamCherry Pavlova BureChocolate Pot de Crème with Wine-Spiced CherriesDouble Dark Chocolate Mint CookiesGluten-Free Brownie TrifleMilk Chocolate Mousse with Salted CaramelOatmeal Raisin or Chocolate Chip CookiesOkanagan DelightOkanagan Fruit Clafoutis with Red Wine Ice CreamPopcorn and Chardonnay Ice Cream Sundae with Sablé Breton, Sesame Miso Caramel, Caramel Popcorn and Vegan Meringue ShardsTempura Chocolate FondantVegan Blueberry Almond Joy Teacakes

"Beautifully photographed … mouth watering food." —Montecristo Magazine"You’ll become acquainted with the food and wine experts who add the dazzle to the region."—The Province "The unique regional cuisine of the Okanagan is on display in all its fresh, vibrant glory."—Okanagan Edge "Stunning photography"—KelownaNow “A love letter to the Okanagan” —PrinceGeorgeNow

As co-founder of Edible Vancouver Island, Dawn Postnikoff shares her passion for coastal living and the local food and beverage culture with the Edible community. Having left the corporate world to become a golf course and restaurant owner in 2008, she now organizes several events and festivals each year, works closely with her local chefs’ association and promotes culinary tourism throughout the region. Dawn is mom to five “mostly grown-up” children and loves spending time outdoors when she isn’t playing in her kitchen or sipping wine with friends. Joanne Sasvari is the editor of the magazines YAM, Vitis and The Alchemist and writes about food, drink and travel for Edible Vancouver, Destination BC, Food & Wine magazine and various other publications. She is also the author of the IACP-shortlisted book The Wickaninnish Cookbook, as well as Vancouver Eats, Island Eats and Paprika. In addition, she is a Canadian Wine Scholar, Level II BC Wine Ambassador and certified to Level III by the Wine and Spirits Education Trust.

• Starters and Little MealsAguachileAutumn BruschettaBaked Brie with Haskap-Jalapeño JamBeef Tartare with Pickled Mustard Seeds, Truffle Aioli and Soy-Cured Egg YolkCharred Apple and Triple Cream Brie Tart, Pumpkin Seed Butter, Apricot GastriqueChicken Liver Mousse with Porto JellyMoroccan DipPreserved Lemon HummusRoasted Beet Baba GhanoushSnap Pea BruschettaThings on ToastWild Mushroom AranciniSalads, Soups and SidesBeets and Sake Kasu WheyBerry Pecan Salad with Neverland Apple Crumble Tea–Infused Raspberry VinaigretteButtermilk Soda Bread and Cultured ButterCactus SaladCreamy Vegan Heirloom Tomato SoupDuck and WafflesFamily Roots SaladGreen Apple and Riesling BBQ SauceGrilled Summer Peach and Burrata SaladHeirloom Tomato GazpachoOkanagan Ribollita Okanagan Spring Asparagus, Morel and Sunchoke SoupOrchard Salad with Poached Pears, Endive and Honey-Caramelized CarrotsPonzu Steak SaladSmashed Peas on New Season’s PotatoesSprout FocacciaThai Coconut Curry Broth with Mussels and ClamsBrunch FareBenny Crabitz with Potato LatkesBraised Beef Sandwich with Roasted Garlic and Dijon AioliHouse GranolaSoft Farm Egg, Morel Mushroom Soy, Crispy Bits and ChivesWild Mushroom and Goat Cheese Quiche with Spring SaladMainsArctic Char with Apple Jam and Hakurei TurnipsBeef BarbacoaBeef RendangBig Ole Yorkie BowlBraised Lamb with Burrata and Herb OilBuddha BowlCabernet Franc–Braised Short RibsClassic BouillabaisseDuck Breast with Red Cabbage Purée, Seared Red Cabbage, Pickled Cherries and Miso–Red Wine Jus Orecchiette with Manila Clams, Merguez and RapiniPickle Fried ChickenPotato, Camembert and Duck PierogiPotato Gnocchi with Venison RagùRoasted B.C. Halibut with Dill, New Potatoes and Corn-Glazed CauliflowerRosemary Lamb Chops with GnocchiSeafood FettuccineSmoked Cheddar and Pork Burger with Grilled Okanagan ApplesSpring Salmon with Pommes Anna, Morels, Peas and Garden Sorrel SauceSteak with French Beans, Heirloom Tomatoes, Toasted Hazelnuts and Fresh HerbsTruffle Mushroom PenneCocktailsBlueberry-Basil PunchLavender Lemonade CocktailOkanagan Haskap SourPhantom Creek Smoky HemingwaySummer SpritzDessertsBasque-Style Cheesecake with Marmalade Ice Cream, Salted Caramel and Marcona AlmondsCaramel Pot de Crème with Caramelized Peaches, Frosted Almonds and Chantilly CreamCherry Pavlova BureChocolate Pot de Crème with Wine-Spiced CherriesDouble Dark Chocolate Mint CookiesGluten-Free Brownie TrifleMilk Chocolate Mousse with Salted CaramelOatmeal Raisin or Chocolate Chip CookiesOkanagan DelightOkanagan Fruit Clafoutis with Red Wine Ice CreamPopcorn and Chardonnay Ice Cream Sundae with Sablé Breton, Sesame Miso Caramel, Caramel Popcorn and Vegan Meringue ShardsTempura Chocolate FondantVegan Blueberry Almond Joy Teacakes

"Beautifully photographed … mouth watering food." —Montecristo Magazine"You’ll become acquainted with the food and wine experts who add the dazzle to the region."—The Province "The unique regional cuisine of the Okanagan is on display in all its fresh, vibrant glory."—Okanagan Edge "Stunning photography"—KelownaNow “A love letter to the Okanagan” —PrinceGeorgeNow