Terroir is a term commonly associated with the characteristic flavor of wine as a result of the soil, topography, and climate in which it is grown. Digging deeper, the sensory doctrine of terroir can also refer to the soil in which cheese, coffee, and our food are grown. This connection to the unique Naramata soil, and to extracting ingredients close to the source and close to the ground, inspired Refresh in his kitchen at Terroir, formerly known as Serendipity His Winery Bistro. Ta.
Chef Tristan Bunkowski partnered with general manager Joey Decare, both of whom have worked here the past few seasons, and pooled their resources to give the outdoor patio space a fresh, modern face. That means classy new dishes and utensils, as well as placemats and his T-shirts with bold, naturally drawn carrot logos. and a picturesque setting overlooking the winery's lush vines and terroir.
Bunkowski began his culinary journey as a dishwasher at the age of 13 and enrolled in a culinary apprenticeship program through Vancouver Community College during high school. This allowed him to graduate early and get a head start on his path to becoming a chef. Now 29 years old – still young for a chef – Bunkowski has cooked in Vancouver and around the world, particularly studying Thai-Indian fusion cuisine at a Michelin-starred restaurant in Bangkok, honing his skills and developing thought-provoking gastronomy. I am learning. A key lesson he learned is that there are always ways to improve a dish, even with the simplest ingredients, and to use them to tell a cultural or personal story. This profound experience further strengthened his perspective on restaurant service and food in general. He calls this “enlightened hospitality.” It also means learning how to interact with guests to engage and enhance their experience. (Many chefs never leave their kitchen station to check on another important aspect of running a restaurant.) And most importantly, Bunkowski treats his staff with kindness and compassion, and is firm. It taught me how to be fair and honest, and an approach that has helped me tremendously in teaching. And the management team. We both read Unreasonable Hospitality by Will Guidara, a book about the incredible power of giving people more than they expect, and Danny, who expounds on the term “enlightened hospitality.”・I realized that I am a fan of “Setting the Table'' by Meyer.
“We want to educate our guests on the importance of supporting local farmers and vendors here in the Okanagan,” Bunkowski says. [of house] You don't have to go to a Michelin star restaurant. We want to show people that we not only provide great food, but also great hospitality. ” It’s a lofty goal, but one that is achievable.
During the winter, Bunkowski oversees the menu at the secluded and elite Last Frontier heli-ski resort. His responsibilities include creating his menu of four tastings each night with themes such as Italian, Turkish and Pan-Asian, as well as his style of family dinners three nights a week. It's a tough job that requires attention.
Return to Terroir Kitchen to find a globally inspired menu of plates featuring ingredients from local Plot Twist Farm, Upper Bench Cheese, Clipper's Organics and Farm House Natural Cheeses.
The signature dish here is multifaceted coffee-roasted carrots, Bunkovsky's homage to the surrounding mountains. Sweet organic carrots are roasted with five-spice powder and slow roasted with coffee beans (sourced from Wayne & Freda or Soe Café). Sliced diagonally, it is served over a bed of ajo blanco cashew sauce with coriander-based choug (similar to chimichurri) and pickled shallots.
Another dish that has been selling well since it reopened two weeks ago is Bosam, a pork dish of Korean origin that I believe pays homage to chef David Chang of Momofuku fame. thinking. The slow-roasted pulled pork is served with a series of side dishes (banchan). The tender meat is wrapped in a lettuce bib and served with condiments such as green onion sauce, self-fermented kimchi, sticky rice, and ssamjang sauce. It gives depth and flavor. Other notable share plates include the Sea Cutly Board and ricotta gnocchi served with wild and cultivated mushrooms and topped with farm eggs. The menu is fairly small, with only 10 items to choose from, considering the kitchen space is only 100 square feet and consists of several induction burners, a deep fryer, rice cooker, small oven, and reach-down refrigerator. And this is an amazing feat. . In other words, it's a room for just one person!
If you're undecided, you can also choose the Chef's Table, which is a series of plates prepared specifically for your table that provides a small kitchen and training for your chef.
The drinks list, overseen by Joey DeCare, is well-stocked with classic shake-and-stir cocktails, including Batch Cocktails and refreshing Pimm's Cups. All dishes are sampled with Serendipity wines and are served here by the glass or bottle. On June 1, Terroir Kitchen will launch his brunch menu that will shake off the cobwebs from the night before with croque madame, shakshuka, Dutch babies, and other treats. A cozy space where you can savor the terroir and be satisfied while experiencing the shades of enlightening hospitality.
