- State legislators hear Washington wine will be ‘bigger than wheat’Posted 16 hours ago
- Washington, the state of RieslingPosted 2 days ago
- Larks Restaurants in Rogue Valley top Oregon Wine A-List awardsPosted 2 days ago
- Lawmakers weigh 4th tasting room for Washington wineriesPosted 5 days ago
- WSU lecture series to present ‘Climate Extremes’ wine symposiumPosted 6 days ago
- Reustle wins 5 double golds at San Francisco Chronicle wine judgingPosted 1 week ago
- Ste. Michelle brands ride tall at Houston rodeo judgingPosted 2 weeks ago
- San Francisco Chronicle Wine Competition draws 6,850 entriesPosted 2 weeks ago
- Paterson takes Tantalus Vineyards to another levelPosted 2 weeks ago
- Oregon Riesling, we wish there was morePosted 2 weeks ago
Tinhorn Creek’s Miradoro begins defense of winery restaurant award
OLIVER, British Columbia – A sure sign of the spring thaw in British Columbia’s Okanagan Valley is when the doors are unlocked at Miradoro Restaurant at Tinhorn Creek, last year’s winner of Vancouver Magazine’s Best Winery/Vineyard Dining Award.
The tony estate restaurant for Tinhorn Creek Vineyards re-opened March 1 after its traditional closure for January and February as most of the traffic along the Golden Mile near Oliver involves skiing – not wine touring.
Few, if any, West Coast wineries offer a view as breathtaking as this collaboration between Vancouver restaurateur Manuel Ferreira and Sandra Oldfield, president and winemaker of Tinhorn Creek.
Miradoro, which opened April 1, 2011, blends Mediterranean-influenced cuisine, Okanagan Valley produce, Ocean Wise seafood and some of the region’s top wines with the talents of Jeff Van Geest, who has been the executive chef from the beginning.
And to help lure traffic into the environmentally friendly facility, diners can orchestrate their own three-course menu from the regular dinner menu for $35.
One of their most remarkable pairings is Oldfield’s rosé with Van Geest’s Beet Salad, which includes ricotta, citrus honey vinaigrette and edible flowers.
Among the other menu items promoted is carpaccio with chorizo, micro cress, Sicilian olive and sourdough crostini. There’s also grilled albacore tuna with putanesca bianca on spaghetti alla chitarra. And a staple entrée is grilled Angus steak served with harissa, arugula, smoked sweet onion and olive oil crushed potatoes.
Another feature of the spring at Miradoro is its Communal Table. The special family style menu is held each Tuesday night until May 28. Cost is $25 per person, and reservations are required.
The 4,000-square-foot restaurant seats 65 indoors and 65 outdoors. And now that spring has sprung, Miradoro is open each day from 11:30 a.m. to 9 p.m.