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Schell: Now there’s more time to enjoy downtown restaurant
Lunchtime just became more exciting downtown. Your favourite wine bar has now expanded into a lunch venue and espresso bar!
The Rotten Grape, brilliantly located across from Okanagan Lake on Bernard Avenue, has extended its hours to include lunch. Owner Rita Myers is excited to now be able to serve up delicious espressos, cappuccinos, lattes or mochas with her gorgeous new espresso machine.
The coffee comes from Café Umbria, Seattle’s premiere boutique coffee roaster, and let me tell you, it is divine. Inspired by the cafes of Europe, The RG Espresso Bar will feature lunch fare including grilled panini sandwiches, hearty soups, light salads, thin crust pizzas and healthy muffins and pastries to pair with your coffee.
Of course, from this lunch spot’s menu one can also order from an impressive wine list or choose a delicious glass of bubbles or wine by the glass. Rita a, “This espresso bar is a place for business, a place to gather, socialize, relax with friends or dine in solitude—a place to always feel welcome.”
Finally, a cozy, adult, coffee shop to host a business meeting downtown or hang out and work on a laptop. P.S.: Complimentary Globe & Mail and Wi-Fi connection are available for those working out of the office.
Love it! The Rotten Grape Wine & Espresso Bar Open from 10 a.m. to 2 p.m. Monday through Friday. 250-717-8466
The Indoor Farmers Market has started up again after the holiday break. I am so happy to be able to restart my routine Saturday pilgrimage to the Parkinson Recreation Centre to load up on organic veggies and homemade tasty treats.
Kale has become somewhat of a celebrity veggie. Wherever you look, there is a new recipe or nutrient breakdown on this green vitamin machine.
Kale is very high in beta-carotene, vitamin K, vitamin C and lutein and reasonably rich in calcium. A member of the cabbage family, this cruciferous veg’s nutrient richness stands out in three particular areas: antioxidant nutrients, anti-inflammatory nutrients and anti-cancer nutrients in the form of glucosinolates.
Now, what to do with kale? I tend to like the flat leaf variety—it is a bit more tender than the curly kind, but is harder to find.
Make sure to remove hard ribs before preparing and wash. I usually just quickly sauté some chopped kale in a little bit of extra virgin olive oil and garlic, finishing with a spray of Bragg seasoning.
Kale, when sliced thin, makes a lovely salad too. I added chopped apple, walnut and tossed with a yogurt dressing—delicious and just screams healthy!
I love kale chips and my mom came up with this version:
Mom’s Yum Kale Chips:
1 bunch (6-8 stems) curly kale
2 tbsp tahini (sesame seed paste)
1 tbsp soya sauce
1 tbsp apple cider vinegar
1 tbsp olive oil
2 tbsp water
1 tsp Okanagan honey
Preheat oven to 325 F. Wash kale, remove leaves from spine and rip into large, bite-size pieces—no need to dry. Make dressing with above ingredients and toss with kale to coat. Arrange kale on cookie sheet in single layer. Bake for 10 minutes, turn leaves over and bake for another 10 minutes—careful not to scorch.
Feel free to toss the kale in your favourite dressing instead of making this one.
Jennifer Schell is editor of B.C. Wine Trails Magazine.