It’s getting to be that time of year again. Every evening, I can smell the neighborhood barbecues sending up smoke signals of food lovin’ goodness. When the best of the Okanagan’s top chefs are the ones at the helm of a grill or a smoker, the results can be unbelievable.
Such is the case every year at the Similkameen BBQ King Championship held at the historic Grist Mill just outside of Keremeos. It’s a stunningly beautiful and serene setting for a food and wine event and each of the two years that I’ve previously attended have been nothing short of spectacular in every respect. (Check out on-location podcasts and posts from 2011 Podcast 83 and 2012 Podcast 114.)
First and foremost for me is the wine. I’ve made no secret of my boundless love of Similkameen wineries this event showcases not only the wines, but also the philosophy behind what those wineries stand for in terms of small productions, locally-sourced food, and largely organic and sustainable growing and business practices. All of that combined with a wonderful sense of community and you’ve got the Similkameen in a nutshell.
When the chefs come to town though, it’s all about food and this is no ordinary field with a feast in it. The chefs receive a black box of locally-sourced ingredients that must be used for the competition. The result is some of the best culinary talent in the Okanagan creating unique dishes that you will never see on a regular restaurant menu. Add in a laundry list of tricks and techniques (that they make look easy), a Similkameen winery to partner with, and healthy dose of friendly competition, and you’ve got the Similkarmeen BBQ King Championship.
This podcast features an interview with George Hanson, president of the Similkameen Wineries Association and Kim Lawton, marketing director.
Tickets are available at any of the member wineries, the Keremeos Visitor’s Centre, or online at Similkameenwine.com or call Kim at 250-488-0878.