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Hors d'oeuvre	Seated Courses
Phyllo-Wrapped Prawns Marinated Beef Sushi Salmon Mousse on Spoon Escargot in Phyllo Thai Charcoal-Broiled Prawns in Savoy Sauce Sumac Ridge, Stella's Jay Brut 1995	Beef Consommé; Onion Soup with British Columbia Wild Mushrooms and Tomato Concassé Hawthorne Mountain Vineyards Riesling 1998 British Columbian Prawn and Green Asparagus Soufflé with Tarragon-Scented Cream Sauce Sumac Ridge Meritage White 1998 Mango Chutney-and-Cilantro-Stuffed Baked Supreme of Turkey with Julienne of Carrot, Turnip, and Butternut Squash Burrowing Owl Vineyards Chardonnay 1998 Echo Valley Ranch Open-Range Beef in Cognac-Sherry-Black-Pepper Marinade with Wild Blueberry Sauce Sumac Ridge Meritage 1996 Shushwap Huchum Berry Mousse Gray Monk Late-Harvest Ehrenfelser 1998

 

Echo Valley Ranch Resort is in the middle of nowhere, and we mean that in the best possible way. Nestled in the mountains deep in British Columbia's awesome interior region, Echo Valley is a working ranch that just happens to sport a spa, fly-in service, and luxurious rooms. And then there's the food. "Although Echo Valley Ranch is set in the most beautiful of wilderness," Tim Pawsey wrote in Northwest Palate magazine, "dinners served at the lodge are far from rustic." That's because Kim Madsen, the chef at this magical place, is a well-traveled, award-winning top toque. He brings his European training, his finely tuned palate, and his creative touch to his kitchen in this Pacific Northwest paradise, and he turns out meals so delicious that even the most dedicated outdoor types are sure to make it home from the wilds in time for dinner. Madsen was born and raised in Denmark, and he's cooked in some of Scandinavia's finest resorts. Among his culinary honors is France's prestigious Médaille Cordon Bleu. Madsen came to Canada in 1975, serving as private chef to the Danish ambassador in Ottawa. He spent some time back on the other side of the pond, then returned to Canada to work at Halifax's chic Delta Barrington Hotel. At Echo Valley, Madsen works with chicken, turkey, pork, and rabbit raised on the ranch, trout from local lakes, regional game, and organic fruits and vegetables grown in Echo Valley's extensive gardens. From these superb raw materials, he has crafted a sophisticated cuisine. For this dinner, he'll be pairing his food with wines from the Okanagan Valley, which until this dinner have been known only to a lucky few. Echo Valley is our idea of roughing it: lots of scenery, a little bit of sweat, and an absolutely delicious reward after all that fresh air. View previous event                    View next event

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