B.C.’s Bounty

Locavores and oenophiles will rejoice at the news that Vincor Canada's Great Estates of the Okanagan has brought on Roger Planiden as their executive chef. Planiden's focus on using  only the best fresh and local ingredients available will surely reflect the plentiful nature of the Okanagan.

Years of experience have given Planiden an appreciation for seasonal products and the ability to use them well in modern cuisine. Planiden was formerly the executive chef at the Fairmont Vancouver Airport and in his four years there, designed many menus for winemaker's dinners, giving him a chance to perfect his approach to pairing food with wine.

While at the Fairmont, he was exposed to the" 100-Mile Diet Campaign" of Alisa Smith and James MacKinnon, who, in an effort to reduce their carbon-footprint, only ate food that originated within 100 miles of their Vancouver apartment for one year. Planiden began to use their "eat local" approach in his cooking and fell in love with the idea of cooking regional foods eaten or preserved at their seasonal peak.

Planiden's philosophy of local cuisine will carry over into his new projects with Vincor, where he will continue using seasonal products from the within the region to create outstanding meals. The wealth of products from around the Okanagan makes it easy to adopt an environmentally-friendly, "eat local" approach. "There is such abundance," says Planiden, "it is a matter of getting to know the seasons and understanding where our food is sourced, so that over the winter months we can be sustainable."

Planiden will be based at Sumac Ridge Estate Winery in Summerland, but will oversee the food at all of Great Estates of the Okanagan's wineries, including Jackson-Triggs Okanagan, Inniskillin Okanagan, Nk'Mip Cellars and See Ya Later Ranch. Each winery is different, and Planiden wants to be sure that each winery's food has its own style which best expresses its unique wines. At Nk'Mip Cellars, the focus will be on aboriginal dishes, such as smoked meats and fish, fitting for North America's first aboriginal owned and operated winery. To take advantage of See Ya Later Ranch's breathtaking view and patio, Planiden wants to feature picnic-friendly foods such as artisan cheeses and homemade items. At Sumac Ridge Estate Winery, the well-established Cellar Door Bistro will continue serving bistro-style dishes with Italian, French and Spanish influences.

"I can't wait to get started," Planiden said. "To bring it all together: the local ingredients, and remarkable wines. I want to give our visitors an amazing Okanagan wine country culinary experience."