I visited one of my favourite restaurants in the Okanagan region recently for more of Chef Derek Ingram’s delicious elevated Turkish dishes. Here he uses as many local ingredients as possible in his cooking. If you are heading to Penticton this Summer make sure you visit this gem overlooking Okanagan Lake.
Lawrence joined me for this wonderful meal and this is what we tried.
Muhammara – pomegranate molasses/urfa pepper a flavourful dip with Elma bread.
Burrata with charred eggplant, mushroom xo, preserved peppers; outstanding dish.
Grilled Bread with clarified butter
Beef tongue grilled over charcoal, glazed in red pepper and pomegranate, with roasted garlic yogurt, herb oil (brined for 11 days, then sous vide, then grilled over charcoal )
Grilled Calamari on a bed of ragu of butter Beans, topped with sourdough crumb and crispy shallots; and it was so good.
Chicken Shish – chickpea & okrea stew, shmaltz & dill aioli, hummus, tender chicken and very tasty.
Cheese Pide – Elma cheese blend, spiced honey, roasted garlic on this now all sourdough and this was outstanding.
Review by: Richard Wolak