Search Results for: Miradoro

Tomato glut #2: Miradoro’s roasted heirloom tomatoes and pasta

Posted on by Pat and David
One of the most deceptively simple tomato dishes we enjoyed in the Okanagan Valley was served at Miradoro, the glass-walled restaurant hanging off a hillside at Tinhorn Creek Vineyards along the Golden Mile in Oliver, British Columbia. Winemaker Sandra Oldfield makes some terrific wines from the steep vineyards, but the folks at Tinhorn Creek sensibly went into business with restaurateur Manuel Ferreira, who also operates the celebrated Le Gavroche in Vancouver. Executive chef Jeff Van Geest's menus mate perfectly with Sandra Oldfield's wines. Pat was looking for a light dish at lunch and Manuel suggested that she try the garganelli with charred heirloom tomato, basil, lemon, and asiago. It was … a revelation. It's hard to believe that such simple ingredients could create such a...Read More

Watermelon gazpacho around the world

Posted on by Pat and David
It's finally watermelon season in our part of the world, which gives us an excuse to resurrect a recipe we received too late to try last fall. It was for a fantastic watermelon gazpacho we ate at Miradoro at Tinhorn Creek Vineyards in the Okanagan Valley wine region of British Columbia. During this summer's research for the Frommer's Easy Guide to Madrid & Barcelona, we were surprised to find watermelon gazpacho on almost all the best menus in both cities. So now that we're home writing and local icebox watermelons are at the farmers' markets, we tried the Miradoro recipe from executive chef Jeff Van Geest. It is terrific. Here it is, tweaked for our small watermelons. (It tastes just as good without the incredible...Read More

Tomato glut #3: Heirloom tomato and melon salad

Posted on by Pat and David
Executive chef Jeff Van Geest of Mirodoro (see Tomato glut #2) also gave us a really good idea for a salad that is so simple that we have been making it ever since. He combines several kinds of ripe heirloom tomatoes with chunks of cantaloupe, some house-made ricotta (we buy a good ricotta salata), a few leaves of mint, a few drops of balsamic vinegar, and some extra-virgin olive oil. The combination of the tangy tomato with the cool, sweet melon really pops. We enjoyed it with Tinhorn Creek's pinot gris, which has great citrus notes and crisp acidity, thanks to fermentation on the lees in stainless steel. Winemaker Sandra Oldfield stirred the lees twice a week for two months, giving the finished wine just...Read More