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Antipasto is the traditional first course of a formal Italian meal and literally means “before the meal”. The recipe, much like apple pie, varies from household to household and is often referred to as a starter or hors d’oeuvre. It’s a snack to us; before, after or instead of dinner. Our Vegetarian Antipasto is made with fresh Okanagan grown veggies.

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SKU: 184340000026

Antipasto is the traditional first course of a formal Italian meal and literally means “before the meal”. The recipe, much like apple pie, varies from household to household and is often referred to as a starter or hors d’oeuvre. It’s a snack to us; before, after or instead of dinner. Our Red Wine Antipasto is a vegetarian option with Okanagan Red Wine because after all, we live in wine country.

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SKU: 184340000033

This ranks as another of Italy’s great recipes and exemplifies what a simple recipe with quality fresh ingredients can turn into. Serve it over oven roasted crostini (little toasts) or pita bread for a nutritious, low sugar snack.

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SKU: 184340000101

Tapenade is all about olives. It is generally eaten as an appy, spread on bread or crackers. It’s a great breakfast treat put into an omelet with feta cheese or on top of the sour cream on a baked potato.

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SKU: 184340000132

This is the salsa most of us call “normal salsa” as it has all the traditional ingredients. This recipe was developed in 2003 when the Okanagan Mountain fire was burning and one of my local growers, although under an evacuation order, was allowed back to her farm to see if she could salvage her tomato crop. She called me and said, “you’re not gonna want these charred tomatoes” but we put them in a pot and the result was a smoky salsa that we thought would be a “limited edition” creation. 

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SKU: Tomatosalsa

This is similar to traditional “Mango Chutney”, the benchmark in chutney, except without mangos. We don’t grow mangoes in the Okanagan, so we tweaked the recipe a little and used tree ripened peaches instead. It goes well over Indian curries, baked ham or roast chicken.

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SKU: Peachchutney

This jelly is still the star of the show. It was one of the first jellies we made back in 1995 when we began this foodie journey and remains one of our top sellers today. Serve it over cream cheese and a cracker or stir a couple of tablespoons into cooked carrots for a tasty, very easy glaze and watch those carrots disappear.

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SKU: redpepperjelly

This jelly is a blend of Okanagan Ice Wine which is made from grapes frozen while still on the vine producing a very sweet desert wine. We blend the Ice Wine with a BC VQA White Wine and locally grown jalapeno peppers. This jelly is a bit sweeter than most of our wine jellies and because we don’t always have Ice Wine to play with, get it when you can.

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SKU: Fireandicewinejelly

This is the star of the show. It is also the first salad dressing we ever created. It is one of the 3 vinaigrettes that we make that has no sugar. When we say “NO SUGAR”, we really mean it. We don’t substitute artificial sugars like aspartame, maltitol, nutrasweet, splenda or any other chemical combination and call it “no sugar added”. This vinaigrette is similar to the popular caesar dressing; creamy but a little dilly and is delicious over romaine, parmesan cheese and croutons . Drizzle is over some halibut or salmon and you have a very easy dinner. You don’t need butter or seasonings – just drizzle and bake, broil or BBQ. Dinner is ready in a hurry.

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SKU: matchavinaigrette

This is the star of the show. It is also the first salad dressing we ever created. It is one of the 3 vinaigrettes that we make that has no sugar. When we say “NO SUGAR”, we really mean it. We don’t substitute artificial sugars like aspartame, maltitol, nutrasweet, splenda or any other chemical combination and call it “no sugar added”. This vinaigrette is similar to the popular caesar dressing; creamy but a little dilly and is delicious over romaine, parmesan cheese and croutons . Drizzle is over some halibut or salmon and you have a very easy dinner. You don’t need butter or seasonings – just drizzle and bake, broil or BBQ. Dinner is ready in a hurry.

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SKU: lemondill

Few people realize that Canada is the world’s largest producer of mustard seed. We use the whole seed in this mustard and combine it with Craft Pale Ale to make a low fat spread for your sandwich or brat. Mustard spread on a pork roast or a salmon filet before it hits the BBQ is a great way to add flavour and the heat of the grill seals in all the juices and gives the meat a delicious crust.

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SKU: Brewhouse Mustard

100g Smoked Salmon Pate - Singles

Crafted from an original Seachange recipe made with wild Pacific pink salmon

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SKU: salmonpate