This event is now sold out, please contact us if you'd like to be added to the waitlist at email@example.com.
With Chef Aman Dosanj of Paisley Notebook
We've teamed up with Chef Aman Dosanj many times over the years - but not yet for brunch! Whether she is cooking under the stars with a camp stove, or in a five-star kitchen, Aman is focused on story-telling through her food. Following the seasons and highlighting what the bounty of the Okanagan, with a British-Indian twist.
Aloo Paratha with house-churned butter, yoghurt and achaar
Savoury flatbread stuffed with spiced Green Croft Gardens potatoes (aloo). A staple in Punjabi households, made for eating with your hands.
Okanagan Root Vegetable Ishtew with String Hoppers
A delicate Keralan coconut sauce scented with fennel, green cardamom and black pepper served with steamed rice noodles.
Baked Yoghurt with Tandoori Masala Chai
Gently sweetened spice yoghurt using D Dutchmen Dairy topped with chai-spiced banana bread.
Location: Tantalus Vineyards, 1670 Dehart Road
10:00am start with welcome Piquette cocktailWines by the glass, and coffee and tea available
Given the style of event, menus are set and not all allergies and dietary restrictions can be accommodated. Please inquire with our team for more info.
Tickets: $50.00 plus taxes and 18% gratuity ($62.45 per person)Includes 2 to 3 courses, depending on each chef's menu and Piquette cocktail reception