What are you doing to kick start your weekends this September?
New this fall!
Thursday Supper Club at the Summerhill Estate House
Hands on cooking classes with Chef Mara Jernigan in the spacious, professional kitchen overlooking the lake at the Summerhill Estate House.
How it works:
A wonderful kitchen party where you will learn new recipes and cooking techniques. We provide aprons knives and the best local, organic ingredients. 2 hours of hands on cooking followed by a dinner paired with extraordinary Summerhill wines. Bring a friend or spend time with new ones and enjoy a full dinner in our lovely private dining room. Afterwards, you will go home with recipes of all the dishes from the class as well as a take home meal package for your lunch at work or dinner the next day. All dishes are served family style to accommodate dietary restrictions
Purchase one class for $95. Plus tax per person or buy a batch of 4 for $340. Plus tax
5:30 to 9:30 Thursday nights
call 250 710-2874 or email email@example.com
space is limited
Thursday September 6
Mexican Flavours, local ingredients!
Fall is the perfect time to give your cooking a Mexican flair using the abundance of Okanagan ingredients!
Rockfish Ceviche with Pico de Gallo, cilantro and chilles
Fire roasted poblano peppers stuffed with brown rice, chicken, cilantro and queso crema
The BEST handmade vegetarian burrito with homemade flour tortillas, salsa casera and refried beans and arugula
Thursday September 13
Winner, winner, chicken dinner!
You will learn how to debone or 8 cut a whole chicken and make 3 nights of dinners from one bird
Sopa de lima, Mexican lime and chicken soup
Risotto with wild mushrooms and chicken
Grilled boneless chicken legs with papperonata sauce and fresh basil
Tart Tatin, the ultimate cartelized apple dessert
Thursday September 20
2 delicious dishes to demystify preparing eggplant:
Spaghetti alla Norma
Arrancini stuffed with homemade ragu
Cannoli with housemate ricotta
Thursday September 27
Hearty fall vegetables in the centre of the plate
Squash flans with fonduta sauce
Pizzacheri- Hand made buckwheat noodles with potatoes, brown butter, cabbage, sage and mountain style cheese
Fire roasted tomatoes stuffed with ricotta and pesto
Chocolate bonnet, a warm chocolate pudding baked with Ameretti cookies
About Mara Jernigan:
Mara has been cooking and teaching “Farm to Table” for over 25 years. From a European apprenticeship, to a successful farm to table cooking school on Vancouver Island, to 6 years managing and consulting for luxury hotels in Belize Mara has a wealth of recipes, passion and experience to share with you. Mara has her Red Seal, her Provincial Instructors Diploma and a Master of Italian cooking certificate and spent 4 years as the President of Slow Food Canada promoting sustainable food and farmers. For over 10 years has led annual Culinary tours in Italy in October.
Fresh Asparagus & Rhubarb - A Spring Harvest
Chef Mara Jernigan
View from Kitchen
King Suite & Bath