WORDS CANNOT EXPRESS HOW EXCITED WE ARE TO BE A PART OF THE OKANAGAN VALLEY'S EMERGING WINE INDUSTRY, BUT HOPEFULLY OUR FOOD CAN.
From our inception selling pastries at the farmers' markets, Joy Road has primarily used local ingredients for the simple reason that fresh tastes better. And while socially-responsible food sourcing allows our customers to enjoy the Okanagan bounty at the height of ripeness, it also sustains the farmers and artisans who represent the agricultural heritage of this region.
Whether you are planning an elegant wedding feast, a rustic gourmet barbeque or a multi-course gastronomic extravaganza in the comfort of a luxury B & B, let us custom design a menu that will exceed your culinary expectations. Use your imagination – the potential for wine country cuisine is endless!
At Joy Road, we proudly showcase the wealth of delicious food and wine options available in this region the best way we know how: creating unique dining experiences that feature premium seasonal ingredients.
With Advanced certification from the esteemed U.K.-based Wine and Spirit Education Trust (WSET) and an intimate knowledge of the local vintages, we are well-qualified to advise clients on suitable wine pairings with their menus.
TEAM JOY ROADJust as it is vital to our style of cooking here at Joy Road that we source fresh, local and seasonal ingredients, it is equally important that our staff are caring, talented and passionate individuals. Our crew is incredibly hard working, as we "make hay when the sun is shining" and cram a year worth of work in to a few months! We cannot thank these brave souls enough. Thank you Superstars!
If you are in the industry, and would be interested in spending a summer season (May-Nov.) working with us in the beautiful Okanagan Valley, please do not hesitate to get in touch at email@example.com.
CAMERON SMITHBecoming a great chef doesn't happen overnight. You must exhibit patience and passion – Cameron Smith does both. A graduate of the esteemed George Brown Culinary Management Program, Cameron sought to enhance his classic training at some of Toronto's finest restaurants, including Jamie Kennedy Royal Ontario Museum and Scaramouche.
At the renowned Avalon Restaurant, he mastered the stations of saucier and entremetier and developed a deep appreciation for local growers, farmers and artisans under the guidance of his mentor, Chris McDonald.
His quest for knowledge then led him to Toque! in Montreal, where he learned the fine art of butchery under Chef Normand Laprise and, later, to Le Passe Partout to work for the legendary master of French technique, James MacGuire.
To acquire an understanding of the culinary arts that can't be taught in a classroom or kitchen setting, Cameron travelled the world and found Mexico, Portugal, Spain and France to be a source of major inspiration for him professionally.
DANA EWARTWhile she is an undeniably fabulous baker, Dana also knows her way around many other areas of the kitchen.
Dana attended the prestigious Stratford Chef's School in Ontario, where she completed her chef's training with honours as well as an extensive pastry training program.
After completing her formal education, Dana worked as the head of pastry and garde manger at the highly-regarded Avalon Restaurant in Toronto and under Normand Laprise at Toque! in Montreal. While in Montreal, Dana also staged and worked at many French bakeries, such as Le Passe Partout and Le Fromontier, and as the pastry chef at Les Caprices de Nicolas.
Dana has traveled to New York, California and France to study technique and theory with some of the industry's finest. An internship on Quadra Island early on in her culinary journey sparked a natural affinity for sourcing superior ingredients, which remains a priority for Joy Road Catering today.
Both Cameron and Dana are excited about expanding and enhancing their repertoires and learning as much as they can about the harmonious relationship between food and wine.
CHECK OUT THE LATEST ADDITION TO OUR BRIGADE!.
Helping out the compost pile- it's team Piglet. These fine eating machines have gained approximately a pound a day since we have had them. They are beautiful and friendly large black Berkshire heritage breeds who joined us from a lovely pastoral organic farm in Chase BC.
Introducing... Orwell (yes, as in George) Gertrude (Gertie for short) and Magnum P.I.G.
Introducing...Pigasus, Piggy Smalls, April (named after April Bloomfield- Chef of The Spotted Pig in NYC) and Maynard (named after a famous English bacon curer)
Link to facebook video >
Introducing... Alice, Hamlet, and Notorious P.I.G.
Link to video >