Go Media Press Kit

Transcription

Go Media Press Kit

Media Kit
Photo: Matt Clarke
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Table of Contents
Photo: Matt Clarke
Message from Premier Christy Clark
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Welcome from Andrew Jakubeit, Mayor of the City of Penticton
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British Columbia Fact Sheet
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Overview of Penticton
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Okanagan Wine Country
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Media Tours
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Tour Partners
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Monday Evening Reception Partners
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Tuesday Evening Reception Partners
30
Our Sponsors
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A Message from Premier Christy Clark
As Premier of the Province of British Columbia, I am pleased to
welcome everyone to Penticton and the 2015 GoMedia Canada
gathering highlighting Penticton, the Okanagan and British Columbia
as key tourism destinations.
Through one-to-one meetings, regional tours, presentations and a lot of significant
networking, this is a great opportunity to connect international travel media with our tourism
organizations and suppliers, attractions, hotels, amenities as well as arts, culture and
recreation options.
This event is a full marketplace providing journalists with direct access to key tourism
partners in the Okanagan Valley and other regions of our province. From snow-covered
peaks to sandy beaches, from cosmopolitan, multicultural cities to pristine islands, British
Columbia has it all. We take great pride in our beautiful province, and are pleased to share it
– maybe even show it off.
Welcome to Penticton, the Okanagan Valley, and British Columbia. I know you will enjoy
your time here.
Sincerely,
Christy Clark
Premier
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BC Facts
Photos: Destination BC/Albert Normandin
Destination BC/JF Bergeron
Destination BC/Dave Heath
Mountains, beaches, islands, forest and wilderness — it’s all here, in large, sometimes awe-inspiring, numbers. It’s not
all about wilderness, though. Canada’s westernmost province is also a top choice for safe, vibrant cities, great little arts
towns and a fascinating blend of cultures.
THE LAND
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British Columbia is bordered by Alberta to the east, the states of Washington, Idaho and Montana to the south, and
the Pacific Ocean to the west. The Alaska Panhandle and the Canadian territories of Yukon and the Northwest
Territories form the northern border.
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At 944,735 square kilometres (364,764 square miles), BC is larger than France and Germany combined. It’s larger
than the total area of Washington, Oregon and California.
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ritish Columbia is Canada’s third largest province, after Quebec and Ontario. It covers about 9.5 per cent of
B
Canada’s surface area.
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A series of southeast-northwest running mountain ranges, from the Rockies in the east to the Coast Mountains
and Insular Mountains (Vancouver Island and Haida Gwaii) in the west, serrate the landscape into a series of peaks,
plateaus and valleys.
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British Columbia’s rugged coastline stretches for 25,725 kilometres (15,985 miles), including deep, mountainous
fjords and nearly 28,000 marine islands, the vast majority of which are uninhabited.
•
The largest island, at 460 kilometres (286 miles) long, is Vancouver Island. Home to Victoria, the provincial capital, it
lies off the southwest corner of BC’s mainland.
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More than 15 per cent of BC’s land base, or 14.3 million hectares (35.34 million acres), is protected in a total of
1,029 provincial parks, conservancies, ecological reserves and recreation areas, and seven national parks.
THE PEOPLE
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Most of BC’s population of over four million people (4,631,302 in 2014, BC Stats) clusters in the province’s
southwest corner, in and around the cities of Vancouver and Victoria. The Okanagan Valley is the most populated
inland region.
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Though small in numbers, British Columbians are a cosmopolitan and multi-cultural group. A large proportion of
residents have moved here from other parts of Canada and from around the world.
•
Vancouver, in the mainland’s southwest corner, is BC’s largest city, with a 2014 population of 640,469.
•
Greater Vancouver is the province’s largest metropolitan area, with a population (in 2014) of 2,474,123 or slightly
more than half of BC’s population.
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BC Facts
Photos: Destination British Columbia
OTHER KEY CENTRES Destination BC/Dave Heath
Destination BC/Andrea Johnson
2014 POPULATION
Kamloops89,417
Kelowna121,422
Nanaimo
88,869
Nelson
10,532
Prince George
73,590
Prince Rupert
11,918
Victoria83,200
Capital Regional District
372,463
(Victoria Metropolitan Area)
Whistler10,447
THE CLIMATE
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Coastal British Columbia, including Vancouver and Victoria, enjoys the mildest climate in Canada. Summers are
warm but not hot, and winters are mild and wet, with little snow at sea level. Inland, BC has a more typically
Canadian climate, with hot, dry summers and cold, snowy winters.
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The climate can vary enormously across the province. BC is home to several regional micro-climates that are
intrinsically connected to its varied landscapes, ranging from alpine to interior plains, desert to coastal rainforest.
THE TIME
Most of British Columbia is on Pacific Standard Time (the same as Los Angeles, three hours behind Toronto and
New York). A few communities along the Alberta border (notably Fort St. John, Dawson Creek, Golden, Kimberley
and Cranbrook) use Mountain Standard Time.
MEDIA CONTACTS:
Mika Ryan, Manager, Travel Media Relations
Destination British Columbia
phone: 604.660.3762
email: [email protected]
Josie Heisig, Specialist, Travel Media Relations
phone: 604.660.0565
12th Floor, 510 Burrard Street
Vancouver, British Columbia
Canada V6C 3A8
twitter: @helloBC
consumer website: HelloBC.com
corporate website: DestinationBC.ca
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About Penticton
Photos: Naramata Bench/Allen Jones
Art Gallery/Melissa Barnes
Wine Touring/Melissa Barnes
Whether you’re hungry for breathtaking outdoor adventure, spectacular scenery or exceptional food and wine, this
sun-drenched lakeside city is sure to please your palate. Long known as a family-friendly summer beach getaway,
today Penticton is lush with orchards and vineyards and surrounded by magnificent cliffs that capture the light in an
ever-changing display of colour. Penticton is, quite simply, one of British Columbia’s most delectable destinations.
WHERE YOU ARE
Meander along Highway 97 and you’ll find Penticton an hour south of Kelowna and an hour north of the U.S. border, right
in the heart of British Columbia’s Okanagan Valley.
The city charms with orchards, vineyards and friendly neighbourhoods, and is surrounded by spectacular silt, clay and
granite cliffs, scarps and terraced slopes; the cliffs were once the bed of an enormous ancestral lake that was carved out
by receding glaciers. As the glaciers melted, they left behind a series of lakes — where the bedrock goes as deep as
640 metres (2,100 feet) below sea level, which is actually deeper than the Grand Canyon — as well as soil deposits that
are ideal for growing tree fruits and vinifera grapes.
The city itself stretches scenically across a narrow isthmus between Okanagan and Skaha lakes, with sandy beaches
sprawling to north and south. The community’s downtown is small, compact and easily walkable, its residential
neighbourhoods spreading out along both lakeshores.
PAST AND PRESENT
It was the Okanagan Salish people who first settled in Penticton, which they called Sin-peen-tick-tin or “permanent
place.” Indeed, today the city motto is “A Place to Stay Forever,” and more and more people are choosing to do just that.
The first Europeans arrived in the 1860s, and quickly began growing fruit and raising cattle. Back then, the area was
almost inaccessible by land, and most transportation was done by water. The first sternwheelers began plying the
waters of Okanagan Lake in the 1890s, and the most famous of them, the SS Sicamous, took her maiden voyage on
July 1, 1914, just in time to start shipping soldiers off to the Great War in Europe. Today, the so-called “Queen of the
Lake” is a popular historic site berthed on Okanagan Lake beach.
In 1910, Penticton became the headquarters of the new Kettle Valley Railway, which allowed farmers to ship their
produce to bigger and better markets. It also marked the beginning of the tourism industry, and brought some of the
first visitors to the area. And when the Hope-Princeton Highway (Highway 3) opened the area to cars in 1948, both the
population and tourism industry in the area exploded.
Today, Penticton has a population of 42,000. Since the 1980s, it has become a significant wine-producing region, and
continues to be a major fruit grower and a world-class tourism destination, thanks to its beaches, lakes, orchards,
vineyards and those magnificent cliffs.
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About Penticton
Photos: Skiing Apex/Jeff Plant
Lakeside Dining/Melissa Barnes
Water Sports/Matt Clarke
CLIMATE
The air is warm and dry in Penticton. In summer, days are sunny and hot, often reaching temperatures above 30°C (the
low 90s in Fahrenheit), but the nights are cool, a situation that is as ideal for growing flavourful grapes as it is for getting
a good night’s sleep. Winters are cool and cloudy. There is little rain at any time of year.
OUTDOORS
With two pristine lakes in which to swim, tempting cliffs to climb and endless trails to hike and bike, it’s little wonder that
Penticton has become a major destination for outdoors buffs.
Each year the city hosts Challenge Penticton, a triathlon that attracts thousands of participants from all over the world
to swim, cycle and run through the beautiful local scenery. Penticton has also been named the #1 cycling community
in Canada, and each year hosts the Prospera Granfondo Axel Merckx Okanagan (PGAMO), a 160-kilometre (100-mile)
mass cycling event considered among the best in the world.
Cyclists and hikers also explore the former railway tracks of the Kettle Valley Rail Trail, including the breathtaking route
that crosses the McCulloch Trestle before going on to the Little Tunnel above Naramata. Energetic visitors climb the
spectacular Skaha Bluffs outside of town; those looking for a mellower experience join the crowds for a lazy float down
the canal that connects Penticton’s two lakes.
FOOD AND WINE
Penticton is surrounded by some of Canada’s best vineyards and wine-growing regions. It is home to the famous
Naramata Bench wine region, which begins on the city’s eastern edges and spreads northward along Okanagan Lake.
On the other side of the lake and slightly further north is Summerland, while just to the south is Okanagan Falls. The
Penticton area is rich with microclimates and unique pockets of terroir, which means that some wineries produce the
elegant, aromatic cool climate wines of the North Okanagan, while others produce the big, bold wines of the South.
Whatever your palate, it will be pleased here.
Long famous for its orchard fruits including cherries, plums and peaches, Penticton is also becoming known for its
restaurant scene, as well as its Ale Trail of craft brewers and a handful of artisan distilleries. Chefs, winemakers, brewers
and distillers alike are passionate about the exceptional local ingredients, many of which can be found at the Penticton
Farmers’ Market every Saturday from May to late October.
GOOD TO KNOW
Did you know that Penticton is home to the Okanagan Hockey Academy, the first hockey specific sport school recognized by Hockey Canada? It’s home to the BC Hockey Hall of Fame, too. Also worth knowing: In August, it hosts the
Penticton Peach Festival with live music, a parade, sandcastle competitions and much more. And every June, there’s
a whole lotta shaking going on here thanks to the annual Penticton Elvis Festival (also known as the Pacific Northwest
Elvis Festival), when Elvis Presley impersonators from all over the world compete to see who’s the best hunka hunka
burning love.
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Photo: Naramata Bench Vineyard/ John Bilodeau
Named by Wine Enthusiast Magazine this year as among the top 10 global wine travel destinations in the world, the
Okanagan Valley boasts over 82% of the total vineyard acreage in the province, and is BC’s premier grape-growing
region. An ever-changing panorama, the Valley stretches over 250 kilometres north from the US border, across distinct
sub-regions, each with different soil and climate conditions suited to a growing range of varietals. From world-class
operations to family-run boutique vineyards, Okanagan wineries are rich with character and consistently ranked
among the worlds best at International competitions.
OUR LOCATION
Over tens of thousands of years a series of glaciers, up to 3 kilometres thick, carved a great valley out of the mountains
that we now call the Okanagan. In places it is deeper than the Grand Canyon. The retreating ice mass left behind long
benches of fertile soil and a series of spectacular lakes. The series of lakes run along the valley floor, the biggest of which
is Okanagan Lake at 144 kilometres long and 3.5 kilometres average width. It is over 750 metres at its deepest point and
is the source of much-needed water for irrigation.
OUR TERROIR
The Valley lies in a rain shadow, between the Coastal and Monashee mountain ranges. This results in very low annual
average rainfall.
Summers are generally very hot with daytime temperatures sometimes reaching 40°C, and are often above 30°C for
several days in a row. In the summer, there are long daylight hours and high light intensity due to the northerly latitude.
In late June, daybreak is as early as 5 am and nightfall as late as 10:30 pm. This helps with prolonged daytime
photosynthesis and grape ripening.
Our wine regions have fairly significant climatic differences from north to south, with several degrees average daily
difference in temperature. This results in a general preference for red varieties in the south and white varieties in the
cooler north. Precipitation is spread evenly throughout the year and wind is not a major concern. The region’s lakes
moderate temperature extremes.
The southern part of the valley has deep sandy soils whereas the northern area is mainly composed of clay and gravel.
PENTICTON AND THE NARAMATA BENCH
Penticton is well-known for wine. And little wonder, since it’s home to some of British Columbia’s very best bottles with
over 60 wineries within a 20 minutes’ drive.
Described by the New York Times as “a gloriously scenic highland that is crowded with smaller wineries,” the
Naramata Bench is located just north of Penticton in the Southern Okanagan. The wineries are situated above
sweeping sand cliffs that rise from Okanagan Lake, with vineyards that gently slope up to the mountains behind,
hence the name “The Naramata Bench.”
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Photo: Liquidity Vineyard/ Lionel Trudel
Penticton and the Naramata Bench boast ideal conditions for grape ripening, the sloping vineyards are located in close
proximity to the lake and have excellent exposure to the afternoon sun. Typically there are 1,319 degree days with a long
frost-free autumn due to lake proximity and sloping aspect.
And with an established (and simple) wine touring route, over 36 licensed wineries, breathtaking views and several
wineries with delicious dining in spectacular settings, it’s easy to see why the Naramata Bench is one of the hottest wine
regions in the province.
OKANAGAN FALLS
Just to Penticton’s south, Okanagan Falls claims some of the most charming vistas in the Okanagan. Better still, this
compact region is home to more than 10 wineries and 32 vineyards. Famous for its rolling hills and winding roads, the
wineries are well worth the visit along “Corkscrew Drive”, offering a plethora of wine styles. Because of the unique
climate and elevation, cool-climate varietals thrive here producing some of the province’s most awarded sparkling wines,
Gewürztraminer, and Riesling. With wines as delightful as their owners, this is a must-visit region.
Situated in a unique climatic zone known as a semi-arid steppe, Okanagan Falls is at the northern reach of the Sonoran
desert that extends up from the United States. Along with that comes long warm days and cool nights that retain the
acidity in the grapes and helps shape their distinctive character and flavours. In a viticultural area between Skaha and
Vaseux Lakes, the vineyards here have diverse soils and aspects with typically 1,407 degree days.
One of the most important geological features that bookends Okanagan Falls to the south and west end of the Valley is
McIntyre Bluff. The steepest and most dramatic in the Okanagan Valley, this feature, together with McIntyre Canyon on
the east side of the valley, is big enough to change wind and weather patterns.
Blue Mountain founder Ian Mavety has been growing grapes in Okanagan Falls since 1972 at his winery and is extremely
well informed on the terroir. He notes,
“The most important features of the Okanagan are the warm days and cool nights. Not many areas of the world have
that combination. It creates a uniqueness to the wines. The warm days with the bright sunshine result in ripe fruit
characters. The cool nights retain the acidity in the grapes, which just accentuates the fruit flavours.”
Given all the splendours of our Valley, it’s little wonder that the top circulation newspaper in the United States, USA
Today, honoured the Okanagan the number two wine touring region in the world to visit last year, describing our area as
“drop, dead, gorgeous.”
Discover Penticton wine country for yourself.
MEDIA CONTACT:
Lori Pike, Okanagan Wine Festivals Society
phone: 604.808.6655
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Media Tours
Photos: Skaha Lake/Melissa Barnes
Boating/Allen Jones
First Nations/ Allen Jones
GOMEDIA CANADA 2015
PENTICTON AND THE SOUTH OKANAGAN
MONDAY, SEPTEMBER 28TH 2015
Tourism Penticton and Destination British Columbia are pleased to offer a variety of tours for media delegates, designed
to showcase the diversity and bounty of the province’s vibrant Okanagan Valley. Here, wildlife and adventure define a
landscape that boasts mountains, lakes and Canada’s only desert, while delicious fruits, garden-fresh vegetables and
more reveal why Penticton and the South Okanagan are bursting with flavour.
Media delegates can participate in either two half-day tours or one full-day tour. Please select your top three tours; every
effort will be made to accommodate your preferred picks.
All tours will depart from and return to the Penticton Trade and Convention Centre (PTCC). Please check in half an hour
before the start time of your tour at the Tourism Penticton GoMedia Information Desk in the main lobby of the PTCC.
Lunch will be provided for all participants on all tours.
Tourism Penticton and Destination British Columbia are committed to providing media delegates with the best possible
experience during GoMedia. We are, however, unable to accommodate customized requests to modify day tours. Thank
you for your understanding.
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Media Tours
Photo: Mountain Biking/Matt Clarke
HALF-DAY TOURS:
TOUR 1 - GEOLOGY IN THE SKY:
HELICOPTER EXPLORATION OF THE OKANAGAN VALLEY’S ORIGINS
Two tour options: 8 a.m. to 11 a.m. OR 1 p.m. to 4 p.m.
Maximum participants per tour: 12
Participants will join HNZ Topflight and the Pacific Agri-Food Research Centre (PARC) team at the Penticton Airport
to board a helicopter for a bird’s-eye view of the Okanagan Valley. Inflight views of the valley below will showcase the
incredible formation of this remarkable landscape, and geological scientists will explain the area’s evolution from the Ice
Age, to glaciation, to today’s booming tree fruit and wine industry. A guided walk atop a mountain peak promises to be a
highlight.
Dress: Comfortable footwear and layered clothing; light outdoor gear in case of rain/cool weather.
Sun hat and sunglasses are also recommended.
TOUR 2 - HISTORIC JOURNEY ALONG THE KETTLE VALLEY STEAM RAILWAY
Two tour options: 8:45 a.m. to 11:30 a.m. OR 12:45 p.m. to 3:30 p.m.
This journey aboard a restored 1912 steam locomotive on the last remaining section of the Kettle Valley Railway (KVR)
will showcase why the KVR — originally 523 kilometres (325 miles) long — is said to be one of the most difficult railways
ever built. The 90-minute nostalgic journey will offer gorgeous views of Okanagan Lake, orchards and vineyards before
traversing the Trout Creek Trestle Bridge. The latter bridge crossing will provide the ultimate panorama of Okanagan
Lake and Trout Creek Canyon, each viewed from what is considered to be the highest all-wood trestle structure on the
original Kettle Valley Railway line.
Dress: Comfortable footwear and layered clothing; light outdoor gear in case of rain/cool weather.
TOUR 3 - CYCLE TOUR OF THE KETTLE VALLEY RAILWAY TRAIL
Participants will cycle the spectacular Kettle Valley Railway Trail from Penticton to the Little Tunnel above Naramata,
a gentle and enlightening journey that meanders through vineyards and orchards before traversing the McCulloch
Trestle. An abandoned railway bed that winds through the Okanagan-Boundary region in southern BC, the Kettle
Valley Rail Trail has long proved a favourite for cyclists of all stripes eager for a dynamic and diverse adventure.
Dress: Cycling clothing and comfortable footwear; light outdoor jacket in case of rain/cool weather.
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Media Tours
Photo: Kayaking/Matt Clarke
HALF-DAY TOURS:
TOUR 4 - ROCK CLIMBING AT SKAHA BLUFFS
Participants will learn to scale the heights at Skaha Bluffs, Penticton’s renowned climbing destination. Boasting one
of the longest climbing seasons in Canada, these rappel and rock climbing sites will offer spectacular views of
Skaha Bluffs, and, thanks to qualified instructors, a true sense of accomplishment. No previous experience required;
participants must be comfortable in active situations.
Dress: Track pants, shorts or yoga-type wear. Quick-dry material is ideal, jeans are not. Comfortable footwear,
runners or hiking shoes.
TOUR 5 - KAYAKING ON OKANAGAN LAKE
Enthusiasts will kayak the pristine eastern shoreline of Okanagan Lake, complete with views of local wildlife that call
the lakeside ponderosa-pine-and-hoodoo landscape home. A picnic showcasing local bounty will re-energize the crew
before a return paddle to the city.
Dress: Track pants, shorts or yoga-type wear. Quick dry material is ideal, cotton or jeans are not. Water shoes
or sandals (Crocs work well). A hat along with sun protection is a must, and dry bags for camera storage will be
provided.
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Media Tours
Photos: Farmers Market/Allen Jones
FULL DAY TOURS:
TOUR 6 - FARM TO TABLE, OKANAGAN-STYLE
8:30 a.m. – 3:30 p.m.
Maximum participants: 24
Participants will visit Matheson Creek Farm where, for the past 65 years, this family owned and operated homestead
has been growing fruit and vegetables along the eastern shore of Skaha Lake. Enthusiasts will sample the fruits of this
family’s labour, gathering an array of just-harvested fresh fruit and vegetables to transport to nearby God’s Mountain
Estate. Here, an alfresco long-table vineyard lunch, hosted by Joy Road Catering’s Cameron Smith and Dana Ewart,
will incorporate the fresh-from-the-vine bounty, paired with local fruit wines and ciders. The end result? A stunning,
photo-worthy dining adventure overlooking Skaha Lake.
Dress: Comfortable footwear and layered clothing; light outdoor gear in case of rain/cool weather. Sun hat and
sunglasses are also recommended.
TOUR 7 - CULINARY JOURNEY THROUGH CANADA’S DESERT
8:30 a.m. – 3:30 p.m.
In a vintage 1952 Mercury truck, participants will tour a rare ecosystem, including steep bluffs that are home to 18
species of bats, a sandy plateau where a glacial ice dam burst 10,000 years ago and First Nations fishing grounds on
the Okanagan River that nudge up against the lush biodynamic fields of 243-hectare (600-acre) organic Covert Farms.
This edible journey promises stops to taste peaches, muskmelons and tomatoes — all fresh from the vine. Post-tour,
Executive Chefs Adair Scott of Watermark Beach Resort and Derek Uhlemann of Covert Farms will prepare lunch from
fresh, locally sourced ingredients, paired with a selection of Covert Farms wines.
TOUR 8 - LOCAL ABORIGINAL CULTURE MEETS OKANAGAN FLAVOUR
8:30 a.m. – 3:30 p.m.
Participants will explore the Nk’Mip Desert Cultural Centre, immersing in the rich living culture of the local First Nations
people with a tour through the centre’s traditional village, performing arts theatre, water gardens and interactive displays.
Following the tour, Chef Chris Van Hooydonk will welcome participants to Backyard Farms for an informal, interactive
(translation: get your hands dirty) cooking demonstration, followed by a tasting paired with stellar Nk’Mip reds and
whites.
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Tim Simmons
Tim has held a commercial helicopter pilot license since 1986, and an instructor rating since 2002. His flying experience
includes: forest fire fighting, general forestry support, light aerial construction, IFR Arctic experience in the Bell 212,
mining support, oil, gas and seismic exploration, and animal capture. He has also spent 2 years in support of the United
Nations, flying Bell 212’s and 206L’s in Kuwait, Iraq and Somalia.
After living and flying in the Northwest Territories for 6 years as a Base Manager, Tim qualified for his flight instructor
rating at the Penticton Flight School. He has provided a wide range of courses including initial, night, vertical reference,
mountain flight training, water bucket, float training, and type endorsements.
In addition to instructing at the Penticton School, he also participates in offsite mountain flying and recurrent training,
including trips to Alaska, Vancouver and Quebec City training to corporate and Police agency customers.
HNZ TOPFLIGHT
Since its origin in 1951, HNZ Topflight, formerly known as the Canadian Helicopters School of Advanced Flight Training,
has established a world-renowned reputation for the caliber of its training programs. Over the past 60+ years, the school
has trained thousands of military, police, corporate and civilian pilots from all over North America and around the world.
Challenging Terrain - Located in Penticton, British Columbia, the school is within minutes of the mountain training area.
The diverse terrain and variable winds of the Okanagan Valley and surrounding mountain areas provide flying challenges
that are ideal for the study of the mechanics of mountain winds and advanced flying techniques.
Comprehensive Ground School - All ground school courses, briefings and reviews are conducted by flight instructors
using SMART Board technology, and specifically developed training aids. Sessions are enhanced by the wealth of flying
knowledge that instructors bring to the classroom.
Instructors -The School’s flight instructors are among the world’s most experienced. They consistently provide positive
and challenging flight training sessions geared to the experience level of the student. By flying operational assignments
from time to time, the instructors keep in touch with the “real world” of helicopter flying to ensure that courses reflect
industry needs. Our 6 fulltime instructors have an average of 12,500 flight hours.
MEDIA CONTACT:
Don Venturi, General Manager, HNZ Topflight
phone: 250.492.0637
web: hnz.comt
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Chef Paul Cecconi
“Chef Paul” is a graduate of the Vancouver Community College Culinary Arts Program and holds an advanced
certificate from the Wine and Spirit Education Trust. Before diving in with BRODO, he spent time in the kitchens of
The Beach House at Dundarave Pier in West Vancouver, The Four Seasons Hotel Vancouver, the Regent at the Four
Seasons Hotel in Sydney, Australia, and most recently was the Executive Chef at Local Lounge * Grille in Summerland,
BC. Paul gives his spare time to mentor young chefs, is a member of the Canadian Culinary Federation and a director
of its Kelowna branch, and is a member of the Chaine de Rotisseurs. When not in the kitchen, you can often spot him
water skiing or on a nearby golf course.
BRODO KITCHEN
Opened in May 2013, BRODO (Italian for “broth”) features locally-sourced ingredients in a variety of soups, sandwiches
and salads, and the menu changes seasonally to reflect what’s fresh from the harvest. Unique to Penticton, the “flight
of soups” has been a hit since opening -- three soups to tempt taste buds, paired with a salad or sandwich. BRODO’s
service is fresh and fast, true to Chef Paul Cecconi’s motto: simply fresh food. BRODO aims to tempt your taste buds
with the Okanagan, reflecting the bounty of the land; there’s even an urban cultivator on site providing fresh herbs, with
meat and produce coming from local orchards and farmers, and wine from nearby vineyards. We source our ingredients
with care and integrity, seeking the best from local farms that respect their animals, the land and the environment.
The results are delicious.
MEDIA CONTACT:
Paul Cecconi, Chef/Owner, BRODO Kitchen
phone: 778.476.1275
restaurant address: 483 Main St, Penticton, BC V2A 5C4
twitter: @TasteBrodo
web: www.tastebrodo.com
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Scott Smith
Scott Smith is a soil scientist with Agriculture and Agri-Food Canada at the Pacific Agri-Food Research Centre (PARC)
in Summerland, BC. He holds a B.Sc in agriculture from McGill University and a M.Sc. in soil science from the
University of Alberta. He has 40 years of experience in soil mapping, soil classification and land evaluation in northern
and western Canada. Internationally he has had the opportunity to work throughout the circumpolar north including
the Canadian High Arctic, Alaska, Russia and Finland. His special passion is for glacial history and the landforms
created during past glaciations. He has worked in the Okanagan Valley for the last 15 years and will share his
knowledge and insights about our landscape with you.
PARC
The Pacific Agri-Food Research Centre (PARC) in British Columbia is one of Agriculture and Agri-Food Canada’s national
network of 19 research centres. The Centre consists of two independent research sites: Agassiz and Summerland.
Both locations are Minor Use Pesticide Program sites that improve access to new and effective crop protection tools
and technologies.
The mission of the PARC Summerland Research Centre is to generate knowledge and technologies to promote
sustainable and economically viable production of wholesome foods and novel bioproducts from high-value
horticultural crops for local, national and international producers and markets. Summerland is the home of the
Canadian Plant Virus Collection, which consists of freeze-dried and live viruses maintained in perennial plants.
MEDIA CONTACT:
Scott Smith, Soil Scientist, PARC
phone: 250-494-7711
web: http://www.agr.gc.ca/eng/?id=1180620561099
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Dr. David Gregory
Kenneth Orford
Nick Ibuki
Erin Wallich
TOUR 2 - HISTORIC JOURNEY ALONG THE KETTLE VALLEY STEAM RAILWAY
Dr. David Gregory - is a retired Summerland dentist and noted local historian. He was Mayor of Summerland from
2005 – 2008. He is a consummate storyteller and knows where all the bodies are buried!
Kenneth Orford - General Manager of the Kettle Valley Steam Railway. He has been a life long railroader working in
three different countries over 43 years. At the KVSR he heads a team of volunteers and staff providing a first class historic
tourism experience, with the 103 year old steam locomotive, the 3716 ‘Spirit of Summerland’ as its star attraction.
Nick Ibuki - Operations Manager for the Summerland Varieties Corp., (SVC) a company that manages protected
varieties of tree fruits and berries. He has a science degree from the University of British Columbia and now works with
the national testing program for apples, cherries and berries in Canada, responsible for managing global Plant Breeders
Rights, patents and IP work and liaising with growers and partners nationally and internationally. Nick will take
visitors through an apple tasting experience that demonstrates Summerland’s expertise in developing the world’s
premier fruit varieties.
Erin Wallich - has a Master’s degree in Plant Physiology and is the Research Coordinator for Summerland Varieties
Corp. In her work, she manages the commercial testing of new apple and cherry varieties developed by the Canadian
Government’s Pacific Agri-Foods Research Centre (PARC) which has been located in Summerland for the past 100 years.
PARC has recently released some very exciting new apple varieties and their cherries represent more than 80% of the
cherry varieties grown around the world. Erin will take visitors through an apple tasting experience that demonstrates
Summerland’s expertise in developing the world’s premier fruit varieties.
KETTLE VALLEY STEAM RAILWAY
The Kettle Valley Steam Railway showcases a unique part of the Okanagan’s and British Columbia’s history. Built during
1910- 1915, the KVR “Kootenay to Coast Connection” powered our pioneer fruit industry into world markets, transported
our families on vacations and errands; created employment, hobos and stories that will be with us forever.
We invite you to join us on the only preserved section of this historic railway: Ten miles of beautiful vistas; from lush
orchards and vineyards to a spectacular view of lake and land from the Trout Creek Bridge 238 ft above the canyon floor.
The sight and sound of our restored 1912 Steam Locomotive the “3716” will bring the era alive as you ride along on this
90 minute journey in a vintage passenger coach or open air car. An observation game for kids, anecdotes and lively
musical entertainment make every run a memorable experience for the whole family.
The Kettle Valley Steam Railway is run by a non-profit society dedicated to preserving Okanagan & BC Railway Heritage.
Donations and all proceeds from Ticket & Gift Shop sales make the operation of this historic attraction a reality.
MEDIA CONTACT:
Christine Petkau, Executive Director, Summerland Chamber of Commerce
phone: 250.494.2686 | KVSR phone: 1.877.494.8424 or 250.494.8422
KVSR email: [email protected]
KVSR address: 18404 Bathville Road, Summerland, BC V0H 1Z2
KVSR web: www.kettlevalleyrail.org
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“Trailhead” Ed Kruger
Founder, Lead guide- Monashee Adventure Tours Inc. I was 30 years old when I started my company. Being born in
Kelowna 1961, I have done lots of exploring of the whole Okanagan region. Exploring the Kettle Valley Trail as a young
man and learning lots of secrets about the area that I can share with clients from around the world. Now with over 25
years of professional guiding I look forward to every day I can share our Beautiful British Columbia with visitors.
In 2016, I will be celebrating 25 years in business since I founded my company. When I first started, Monashee did more
extreme mountain biking tours on single-track trails that we built. We did camps with school children teaching riding
skills, from beginner to advanced. In winter we do snowshoe tours and new for 2015/16 winter, “Fat Biking” with big 5
inch tires to float through the snow.
We cycle the Kettle Valley Rail Trail / Trans Canada Trail year-round. We also offer winery cycle tours throughout the
Okanagan Valley. Multiday trips are available from a short 3 day B.C. Highline Cycle Tour- Voted Best In the World
National Geographic- 2010 to up to 10 days exploring the K.V.R. and Okanagan Wine Country.
MONASHEE ADVENTURE TOURS
Monashee Adventure Tours has been touring clients for 20 years creating fun, safe, lifelong memories. This experience
has made Monashee Adventure Tours the leader in adventure tourism in the southern part of British Columbia.
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Cycling, Hiking, Wineries
From value-priced to deluxe tours. We cannot be matched for your dollar. Part day to 8 days.
The most knowledgeable guides in the industry.
We provide transport for self-guided Trans-Canada Trail Tours
We rent bikes and offer transport for biking and hiking.
We customize tours for clients
We can cater gourmet meals to the trail
Specializing in Trans-Canada Trail and Kettle Valley Railway from part day to 8 days in length.
MEDIA CONTACT:
Ed Kruger, founder/lead guide, Monashee Adventure Tours
phone: 250-762-9253
web: www.monasheeadventuretours.com
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Chef Stewart Glynes
& Heather Glynes
Owners Heather and Executive Chef Stewart Glynes met in Vancouver in 2001 while working brunch together, her as
waitress, he as sous chef. It’s no wonder they’ve always enjoyed going out for a meal together and delight in bringing
that joy to Penticton! Stewart has worked in the industry for over 25 years, both at independent and concept restaurants, and was formally trained in Baking & Pastry Arts at the Pacific Institute of Culinary Arts (PICA) in Vancouver.
Stewart has been the Bench’s head chef since January 2010 and the couple took over ownership in September 2013.
Heather combines her customer service background, non-profit fundraising years and business/communications
education for her role as Business Manager. They are passionate about all things local, providing a fantastic customer
experience and giving back to their community.
THE BENCH MARKET
A trip to the Bench Market is a quintessential Penticton experience! The Bench Market is set at the entrance to the
much-travelled Naramata Bench winery route and right next to the popular KVR trail. The Bench offers daily breakfast,
weekend brunch, baked goods, gourmet lunch, house-made takeaway meals and granola, catering, and grocery – along
with the best coffee in town, made using locally-roasted organic beans. The healthy menu items are made from scratch
using fresh, local ingredients. All meats and eggs are from BC-raised, ethically treated animals. The shelves are brimming
with high-quality, unique local artisan items. And artwork from Penticton-area artists rotates monthly on their walls.
In addition, owners Stewart & Heather Glynes keep their charitable giving local, running an annual four-month fundraiser
in support of community non-profits, donating to numerous other Penticton charities and sponsoring the Prospera
Granfondo Axel Merckx Okanagan. The Bench Market truly lives its slogan of “keeping it local, making it fresh!”
MEDIA CONTACT:
Heather Glynes, Business Manager/Owner, The Bench Market
phone: 250.488.6730
market address: 368 Vancouver Ave, Penticton V2A 1A5
market phone: 250.492.2222
twitter: @benchchef4
web: www.thebenchmarket.com
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Lyndie Hill
TOUR 4 - ROCK CLIMBING AT SKAHA BLUFF
& TOUR 5 - KAYAKING ON OKANAGAN LAKE
Lyndie Hill, Owner of Hoodoo Adventure Company has a lifetime of experience in the outdoors, growing up in Penticton
in an active, ‘outdoorsie’ family, she started to travel and explore the world at the age of 20. It didn’t take long to realize
that her passion for the outdoors was her best option for a career path, she certified as an Outdoor Instructor in New
Zealand and spent 7 years guiding overseas before returning to her home town and opening Hoodoo Adventure
Company in 2007. She is proud to have the ability to have an impact on a community by bringing more outdoor
opportunity for locals and visitors of all ages.
HOODOO ADVENTURES
Award-winning Hoodoo Adventures aims to provide quality outdoor adventures, team events, youth programs and
adventure races that highlight the best the Okanagan has to offer. The Penticton-based company brings together some of
the most energetic, personable and dedicated individuals in the industry, offering outstanding instructional skills, playful
attitudes and knowledge of safety management with a wide range of backgrounds, qualifications and experience.
MEDIA CONTACT:
Lyndie Hill, CEO, Hoodoo Adventures
phone: 250.490.6084
twitter: @hoodooadventure
web: www.hoodooadventures.ca
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Joy Road Catering
Just 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 protected].
CAMERON SMITH
Becoming 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 EWART
While 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.
MEDIA CONTACT:
Cameron Smith & Dana Ewart, chefs & owners, Joy Road Catering
phone: 250.493.8057 | email: [email protected]
company phone: 250 493 8657 | company email: [email protected]
Twitter: @JoyRoadCatering | website: www.joyroadcatering.com
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Matheson Creek Farm
We are 3rd generation farmers who have a strong love and commitment to the agricultural industry. Our farm goes
back to 1948 when Dave’s parents and grandfather immigrated from Scotland. They cleared the land and planted fruit
trees. In order to keep the farm viable, Dave’s mom practiced medicine in Penticton. Her income helped to sustain the
farm. In 1978, we took over the property (just for the one year) in order to help them out. We were hooked! The
following year we purchased it. We both continued to work off the farm. This allowed us to replant to newer varieties
and high density trellising systems. We updated the irrigation system for better water management and conservation.
All of our apples were being sold through a cooperative packing house.
In 2000, we decided to sell direct from our farm. We built a fruit stand using straw bales and reclaimed lumber. All of
the fruit and produce we grow today is now sold direct by us. We have continued our replanting, supporting the new
varieties being developed locally. Today we are growing 20 varieties of apples, including Honeycrisp, Ambrosia,
Aurora Golden Gala, Nicola and Salish. We strive to produce the best produce using safe, responsible and environmentally friendly farming methods. We welcome people to our farm and take pride in sharing our farm, our passion and
our produce with them.
MEDIA CONTACT:
Dave and Arlene Matheson, Owners, Matheson Creek Farm
phone: 250.497.8989
address: 29 Eastside Road, Okanagan Falls, BC
web: www.mathesoncreekfarm.ca/
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Chef Adair Scott
An affinity for flavourful local fare has been ingrained in chef Adair Scott from birth. From his idyllic childhood on a
small farm outside Prince George mingling with the feathered and bovine residents, Adair gained a deep respect and
understanding for the origin of great ingredients. And a part-time cooking job at a local restaurant as a teen cemented
his passion for his future profession. So it was no surprise that the budding young chef left home and hit the road for
Kelowna at the tender age of 18 to pursue his culinary career.
Upon arriving in Kelowna, Adair immediately sought out a position working under Paul Cecconi, the renowned
Okanagan chef and eventual founder of Penticton’s BRODO restaurant. Cecconi would become Adair’s greatest mentor,
coach and one of his biggest cheerleaders. After completing a one-year apprenticeship at Okanagan College and more
formal training at Vancouver Community College, he worked his way up the culinary ranks at restaurants across the
Okanagan, Victoria and travelled to Australia and cooked at the well-known Stoke House in Melbourne, Australia.
After returning from the land down under, Adair took a gig with beloved community bakery Lake Village Bakery in
Osoyoos. It was there that he fell in love with the region, its lifestyle and all Osoyoos has to offer to an eager young chef
willing to experiment with its bounties.
Now Adair is bringing his love of all things local to his new role as the Executive Chef of the Watermark Beach Resort.
He oversees catering for the resort’s conference space, which hosts meetings, weddings and large group gatherings
throughout the year. Adair has also taken the reins of the Watermark Wine & Tapas Bar, the resort’s full-service
restaurant in the sun-soaked town. With distinct influences from the Mediterranean, the Wine & Tapas Bar focuses on
fine regional wine pairings and tasty dishes perfect for sharing that change seasonally. Additionally, he manages the
barbecue featured on the resort’s deck, where the staff serves up sizzling summer dishes fresh off the grill daily.
WATERMARK BEACH RESORT
A stunning drive just five hours from Vancouver and Seattle, and a short two-hour drive from Kelowna International
Airport, or 45 minutes from Penticton regional airport; Osoyoos, Canada’s only desert, boasts the driest climate with the
lowest rainfall and highest temperatures in the country. Escape to Watermark Beach Resort in Osoyoos and discover all
the region has to offer, from world-class wineries to breath-taking five championship golf courses. Watermark Beach
Resort defines luxury in the South Okanagan, featuring extraordinary suites with gourmet kitchens, an award-winning
Wine & Tapas Bar, swimming pool, hot tubs, waterslide, steam rooms, on-site spa and yoga/pilates studio and more.
All nestled against the shores of Canada’s warmest lake.
MEDIA CONTACT:
Samantha Geer, AVENUE Communications
phone: 778-996-5956
web: avenuecommunications.ca
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Ingrid Jarrett
This long-time travel and hospitality veteran is more superwoman than resort executive. Ingrid has spent over two
decades building solid partnerships and boosting tourism for the South Okanagan and across B.C. This accomplished
industry pro brings her intense passion each day to her role as Vice President of Business Development at Watermark
Beach Resort.
“I believe we all have the power to make a difference in the world — and a make a difference for each other,” Ingrid says.
“Paying attention to what is possible is the fuel for positive change. I love being a part of this industry. Making a
difference is what we do every day.”
Her impressive resume spans stints at almost every well-known hotel and organization in the region, including the
Fairmont Hotel Vancouver, Fairmont Palliser, Fairmont Hotel Macdonald and Fairmont Empress. And while her CV
includes positions at larger luxury hospitality organizations, she was also a key driver for the development of boutique
hotels and resorts across B.C. She’s been the regional general manager for Nita Lake Lodge in Whistler, Blackrock
Oceanfront Resort in Ucluelet, Cove Lakeside Resort in West Kelowna, The Oswego in Victoria and L’Hermitage in
Vancouver, among many others.
Ingrid certainly practices what she preaches about fuelling change, even outside of her day job. When she’s not
managing Watermark Beach Resort, Ingrid stays busy serving on multiple boards across the B.C. tourism community.
Previously, she brought her dynamic experience to boards representing almost every part of Western Canada, including
B.C., Thompson Okanagan, Edmonton, Victoria and Kelowna. Currently, she’s the sitting president of the B.C. Hotel
Association and is on the Marketing Advisory Committee for Destination B.C. Prior to that, she was Chair of the
Thompson Okanagan Tourism Association.
Her passions don’t end at building the region’s prominence as a top tourism destination either. She’s deeply rooted in
growing the South Okanagan’s culinary and agricultural tourism, and has partnered with local producers and growers
as the Conivium President for Slow Food Thompson Okanagan and as a member of the national board for Slow Food
in Canada.
Ingrid is also enthusiastic about mentoring the next generation of tourism leaders. She has both volunteered and
taught at Camosun College, the University of Victoria and Royal Roads University.
With so much drive and passion for B.C. tourism, it’s no surprise that Ingrid’s initiatives in the Okanagan community
have garnered her several prestigious accolades. In 2012, Ingrid was named in the Top 20 most influential people in the
Okanagan Valley. She also won the President’s Award for the Economic Development Association of B.C. in 2012, as
well as the Marketing award under $15K in 2012 by the Thompson Okanagan Tourism Association. .
MEDIA CONTACT:
Samantha Geer, Avenue PR
phone: 778- 996-5956
web: avenuepr.ca
web: www.covertfarms.ca/winery
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Gene Covert
A native of Oliver,BC, raised on our third generation 650 acre organic farm. Gene Covert finished high school at St.
George’s School in Vancouver, and earned his degree (BSc, Physical Geography) at UBC. He is also a Board Director
with Thompson Okanagan Tourism Association and Vice-President of the Apex Freestyle ski club. A student of ecosystem
complexity, he is always curious and frequently humbled by single cell organisms.
COVERT FARMS FAMILY ESTATE WINERY
Established in 1959, Covert Farms is located in Oliver, BC on 650 acres of benchland. Winemaker Gene Covert is a
3rd generation farmer who worked this land with his father and grandfather. Our certified organic estate vineyards are
influenced by the majestic McIntyre Bluff and managed with biodynamic practices.
We craft wines with minimal intervention, using natural fermentation when possible to focus on vineyard and fruit. Our
white wines display a purity of fruit and a crisp natural acidity coveted by growers, and low yields result in terroir-focused
artisan reds that are luscious and age-worthy.
MEDIA CONTACT:
Gene Covert, Proprietor & Winemaker, Covert Farms Family Estate Winery
phone: 250.498.9463
address: 107th St, Oliver, BC
twitter: @covertorganics
web: www.covertfarms.ca/winery
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Chef Chris
Van Hooydonk
Cooking, farming and living in the beautiful south Okanagan, Chef Chris Van Hooydonk has developed Backyard Farm
Chef’s Table, striving for a truly unique culinary experience in mind. A farm to table approach to eating has been a
rewarding and inspiring lifestyle for Chris and his wife Mikkel since 2008. After close to 20 years in the high-end
culinary industry, Chris’s love of his craft inspired him to pursue a long anticipated dream -- a farm-based intimate
dining room and private cooking school. Motivated by creativity, a tailored approach to cooking has been the most
fulfilling component of his first business project, Artisan Culinary Concepts, a private chef service and consulting
company launched in June of 2013. In the beautiful heart of BC’s wine country, the important relationship between wine
and food is a motivating factor behind the project.
Located on a 2 acre hobby orchard property on the beautiful “Golden Mile” in Oliver, BC, a farmhouse turned Chef’s
Table has become a dream turned reality in June of 2014. Surrounded by vineyards, old growth heritage fruit trees and
garden beds, menu and culinary workshop inspiration is drawn from the seasonal bounty, and if it cannot be found
being tended to on the property itself, ingredients are sourced from a partnership with many other passionate and
dedicated growers and producers. The idea itself is simple -- sharing a passion for food in an intimate, engaging and
interactive setting, exclusive to each client. This tailored approach to private dining and workshops allow the true
beauty of cooking and eating to come to the forefront of the overall experience.
BACKYARD FARM
Inspired by an “old world” approach to eating, Backyard Farm Chef’s table can host up to 20 guests, for a muti-course,
wine-paired cooking demonstration. Menus are developed and enhanced by Chef Chris Van Hooydonk’s extensive
culinary industry experience. Chef’s food philosophy encompasses the approachable side to healthy eating and farming,
with emphasis put on sourcing the freshest and organic when possible, highest quality, seasonal and sustainable
ingredients. Importance is put upon supporting the local, dedicated farmer’s and producers in the area, which share his
passion for food. All meats are ethically and sustainably raised non-medicated and without hormones and antibiotics.
Seafood is sourced taking care to ensure they are Oceanwise certified.
The possibilities are endless for menu development. Whether it is a multicourse wine paired menu, reception or a family
style format, each client benefits from direct involvement in the process. Dietary restrictions and concerns are made a
priority in order to ensure each guest is offered the same quality of dining experience. In an intimate and engaging
setting, the chef’s table overlooks a commercial, health board approved kitchen, designed and built by chef himself.
The idea of dining within the demonstration kitchen elevates the overall culinary experience by involving the guests in all
aspects the food. Menus are tailored with client budget, seasonal produce availability and suggested wine pairings in
mind. Customized menus and recipes, handcrafted with passion and integrity-the basis for everything that comes out
of the “Backyard Farm” kitchen.
MEDIA CONTACT:
Chris Van Hooydonk, chef/proprietor, Backyard Farm Chef’s Table
phone: 250.485.7749 | email: [email protected] | twitter: @hooydonk_van
address: 3692 Fruitvale Way, Oliver, BC, Canada, V0H 1T1
web: www.backyard-farm.ca | twitter: @covertorganics | web: www.covertfarms.ca/winery
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Justin Hall
- Assistant Wine Maker
A proud member of the Osoyoos Indian Band, Justin Hall works under the guidance of winemaker Randy Picton to
craft the award-winning wines of NK’MIP Cellars. Hall was not a wine drinker before he began his work at NK’MIP
Cellars. Hall was born and raised in Oliver, BC. He finished his high school years at South Okanagan Secondary School
while working part-time at the NK’MIP Desert Canyon Golf Course. After graduating high school Hall thought he’d like
to work at the winery and, as he laughingly relates, “bugged Randy once a week” for three months until Picton finally
found a job for him.
In January 2004, Hall joined NK’MIP and was rewarded for his persistence with the glamorous tasks of cleaning
equipment and hoses. Within a month, Hall was hooked, and knew this was the job for him. While working full-time at
the winery, Hall went on to grow his position and formalize his expertise with night classes at Okanagan University
College, eventually earning his certificates for the winery assistant and viticulture programs. To further his education
and to learn how a larger winery operation works and the many roles and responsibilities that go into the process,
Hall visited Australia in 2005 to work the crush at Goundrey in West Australia.
Hall loves the atmosphere of working as a team in the cellar, and is now a bona fide wine lover. “This is the job I was
born to do,” says Hall. “I love it!” Hall completed a 10-month post-graduate diploma on cool climate viticulture and
oenology at New Zealand’s Lincoln University, and is well on his way to becoming chief winemaker one day. He
owns the current vintage of Winemaker’s Pinot Blanc from start to finish.
NK’MIP CELLARS
NK’MIP Cellars (pronounced in-ka-meep) was established in Osoyoos, BC in 2002. Situated on a bench overlooking the
shores of Osoyoos Lake the winery sits beside a tract of natural desert land, surrounded by a rolling vineyard. NK’MIP
Cellars is North America’s first aboriginal winery and represents a joint venture between the Osoyoos Indian Band and
Constellation Brands.
The winery is literally nestled into the Sonoran Desert and was designed to celebrate the natural beauty and unique
arid wilderness of Canada’s only pocket desert. The winery is constructed in modern adobe-style and built partially
underground. This positioning makes use of the earth’s natural cooling effect and reduces the building’s impact on the
local environment. NK’MIP Cellars represents meaningful native roots and culture. The pictographs displayed on the
wine labels are symbols of the power and wisdom that represent the history of its people.
MEDIA CONTACT:
Kate Colley, Colley Communications
Winery
phone: 250-495-2985
twitter: @nkmipcellars
address: 1400 Rancher Creek Rd, Osoyoos, BC V0H 1V4
web: www.nkmipcellars.com
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Derek Bryson
Derek Bryson (34) is a member of the Osoyoos Indian Band who has worked at the Nk’Mip Desert Cultural Centre since
it opened its new building in 2006. His current position is Marketing Manager though he has worked as retail, tech
support and unofficial interpreter over the years. A graduate of a 4-year Aboriginal Tourism Management program run
in 2004, Derek is ambitious and passionate about the desert, the people and the continuing education and awareness of
the Okanagan People and lifestyle.
NK’MIP CELLARS
The Nk’Mip (Ink-Ah-Meep) Desert Cultural Centre showcases the Okanagan First Nations traditional lifestyle and lands
through interpretive discussions, displays and presentations. This multi-sensory experience can be found on the southern
part of the Osoyoos Indian Band, one of BC’s aboriginal leaders in economic development and sustainability. The Nk’Mip
Desert Cultural Centre opened its ‘new doors’ in 2006 and has educated local and world travelers about the endangered
desert region, the desert wildlife and the traditional Okanagan ways of life through guided walks, two multi-sensory
theatres, indoor/outdoor displays, daily programs and a 1.5km loop trail complete with a replicated village.
MEDIA CONTACT:
Barb Sabyan, Events & Bookings, Nk’Mip Desert Cultural Center
phone: 250.495.7901 ext 211
Nk’Mip Desert Cultural Centre phone: 1 888-495-8555
twitter: @NkmipDesert
address: 1000 Rancher Creek Rd, Osoyoos, BC V0H 1V6
web: www.nkmipdesert.com
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Popular Grove Winery
MONDAY EVENING RECEPTION
Poplar Grove Winery is located on the slopes of the Naramata Bench, a premier wine growing area just outside
Penticton, British Columbia. One of the original 5 wineries on the Naramata Bench, Poplar Grove was founded in
1993 when Ian Sutherland dedicated 2.5 acres of land to the planting of Cabernet Franc and Merlot grapes. The first
vintage was released in the fall of 1995, with the Poplar Grove Cabernet Franc receiving top honours at the Okanagan
International Wine Festival. Over the past 19 years, Poplar Grove’s vision has remained the same: to make world-class
wines that reflect the spirit of the Okanagan Valley terroir. Each year, the winemaking team handcrafts the Poplar
Grove wines with care, being true to their mandate to guide the winemaking process with little or no interruption of
the natural process.
Poplar Grove is focused on six core wines: Chardonnay, Pinot Gris, Merlot, Cabernet Franc, Syrah and a signature
blend called The Legacy. The grapes are handpicked and hand-sorted to guarantee that only the finest fruit makes it
into the ferment. A barrel aging and bottle cellaring program have been implemented to ensure the wines are released
when they are ready to drink. Poplar Grove white wines are released the year following harvest to preserve the primary
fruit flavours. The red wines spend a minimum of 18 months maturing in French Oak barrels and an additional 18 – 30
months developing in the bottle so that they can be enjoyed upon release.
Each year, in addition to the 6 core wines, Poplar Grove’s winemaking team makes a small amount of exclusive wine
crafted for Poplar Grove’s Wine Club members, and for diners at the winery’s new restaurant, The Vanilla Pod. These
exclusive wines include the CSM (a Cabernet Franc, Cabernet Sauvignon, Syrah and Merlot blend), the Syrah-Viognier,
a Reserve Chardonnay, the Munson Mountain Pinot Gris and a Poplar Grove Blanc de Noir rose. The limited release
wines offer the winemaking team an opportunity to create single vineyard and small lot wines that exhibit the vibrant
characteristics of the vintage.
MEDIA CONTACT:
Jacquie Carlson, General Manager, Poplar Grove Winery
phone: 250.490.1077
twitter: @poplargrovewine
winery phone: 250 493 9463
winery email: [email protected]
address: 425 Middle Bench Rd N, Penticton, BC V2A 8S5
web: www.poplargrove.ca
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Vanilla Pod Restaurant
at Popular Grove
Winery
MONDAY EVENING RECEPTION
In 2011 the owners of Poplar Grove asked Sheila and Paul Jones to consider moving their restaurant to their winery in
Penticton. A new beginning, a new challenge and great plans for the future began in July 2012 when the Vanilla Pod
Restaurant at Poplar Grove Winery opened its doors.
Seven years of doing business together has formed a tight partnership for Paul and Sheila - with clearly defined roles.
Paul, originally from London and who has long been a restaurateur, loves the excitement of meeting new people and
ensuring their dining experience exceeds their expectations while Sheila focusses on the behind the scenes’ aspect of the
Vanilla Pod.
Sheila & Paul Jones purchased the original Vanilla Pod Restaurant in Summerland, BC in March 2006. The specialty of
the restaurant was primarily tapas paired with exceptional Okanagan wines.
Paul has a finely-tuned ability to expertly pair the appropriate wines with the Vanilla Pod’s various dishes - it’s one of
the reasons the restaurant is trusted to deliver an experience that delights the senses.
Together the Jones have defined a new way of dining in Summerland and they now have a strong following where
guests have been known to fly from Calgary to Kelowna for dinner at Vanilla Pod Tapas & Wine Bar!
EXECUTIVE CHEF BRUNO TERROSO
Bruno joined the Vanilla Pod team in May 2006. His background includes fine dining,
intimate restaurant cooking and banquets for 500+ people. Bruno brings a sense of
adventure to his kitchen and his passion for infusing new dishes with a unique twist
is what makes the menu so outstanding.
Together Paul, Sheila and Bruno are The Vanilla Pod and wish to extend their
invitation to you to come and enjoy “the perfect pairing of food and wine”.
MEDIA CONTACT:
Paul Jones, Owner/Operator, Vanilla Pod Restaurant
phone: 250.493.9463
twitter: @vanillapodtapas
web: www.thevanillapod.ca
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Liquidity Winery
TUESDAY EVENING RECEPTION
Treat your senses with a visit to our state-of-the-art winery and bistro. Sample award winning wines while surrounded
by wonderful works of art. Enjoy delicious locally sourced meals indoors or on our beautiful patio, alongside the infinity
water feature. All of this amongst one of the most spectacular settings in the Okanagan Valley. Liquidity is Top Ranked
on Open Table and TripAdvisor.
Liquidity is proud to be making handcrafted wines that express the individuality of the vineyard, variation of the season
and varietal. Liquidity’s property has 30 acres under vine. The ages of our plants range from over 20 years for some
blocks of our Pinot Noir, Chardonnay and Pinot Gris to newly planted Riesling in 2014.
Harvesting is done by hand in September and October. While the majority of our fruit is estate-grown we sometimes
augment with grapes from carefully selected growers in the Similkameen Valley and the Naramata Bench. The
winemaking process is catered to each individual variety and its characteristics. That being said, whole-bunch
pressing, wild fermentation, gentle maceration, intricate blending and the use of French oak only are just a few of our
winemaking practices.
All in all our passion is wine with purity, dimension and presence. We are applying the highest standards of sustainable
viticulture and winemaking to create wines that fulfill the proven potential of our vineyard. Great wines start with great
grapes.
IAN MACDONALD
Ian MacDonald is the hands-on manager and creative mind of Liquidity. Born in Montreal,
Ian’s professional life had him work as vice-president of sportswear-maker Sunice at the
1988 Winter Olympics. He fell in love with the Olympic games and formed his company
Moving Products Inc., which has been involved in arranging non-athletic uniforms at
every Olympics since then.
However his passion for wine and art drew him and his business partners to the
Okanagan Valley. They wanted to create a place that showcases the natural beauty
of the South Okanagan along with its world-class wines. Ian has been creating his vision
of a culinary experience, designing the Liquidity brand from the ground up. His goal is to
have Liquidity recognized as one of the premiere boutique wineries in Canada. When not pouring wine at
the tasting room or chatting with customers on the patio, Ian can be found hunting for new art and design ideas.
MEDIA CONTACT:
Ian MacDonald, President
Winery
phone: 778.515.5500
address: 4720 Allendale Road, Okanagan Falls, BC
twitter: @liquiditywines | web: liquiditywines.com
30
Liquidity Bistro
TUESDAY EVENING RECEPTION
Liquidity Bistro offers a modern urban take on classic Canadian wine country cuisine with influences from around the
Okanagan Valley and Pacific North West. Our menu evolves with the seasons to show off the area’s amazing bounty.
Liquidity Bistro is a reflection of the terroir that is Okanagan Falls. The menu combines produce from our local farmers
and purveyors with select ingredients chosen from the chef’s own garden. An extensive range of wines from all members
of the Okanagan Falls Winery Association are featured, representing this unique micro climate that sits at the south end
of Skaha Lake.
Our food philosophy at the bistro is to represent the area’s farmers and producers and the hard work they do day in and
day out by keeping the food simple, clean, fresh and non-pretentious and respecting the ingredients in all their simplest
forms. The food, the service and the wine are paired to deliver a wine country experience unique to Okanagan Falls.
EXECUTIVE CHEF ROB WALKER
Executive Chef Rob Walker is a Canadian born and BC raised chef. He trained most of his career
in the Okanagan Valley and is a true local chef. Rob graduated from the culinary arts program
at Okanagan University College in 2001 while working at Kelowna’s Lake Okanagan Resort
under a Culinary Team Canada Chef. After his time in Kelowna, Rob moved to Vancouver
where he developed his skills at The Westin Bayshore Hotel. In 2004, Rob completed his
apprenticeship with dean’s list academic standing.
In 2008 Rob returned to Kelowna to participate in the growing trend towards “farm to
table” cuisine utilizing the plentiful products of the Okanagan Valley. Rob was the
Executive Chef for Bonfire Restaurant & Bar at the Cove Lakeside Resort for 4 seasons.
While at Bonfire, the restaurant gained many awards and features in magazines, radio and
newspaper, most notably the Okanagan Life magazine award for “Best Repast” award for
a resort restaurant.
Rob is has been the Executive Chef at Liquidity Bistro since its inception in the spring of 2014. His focus on the simple
preparation and presentation of the finest local ingredients has established a culinary program that is setting high
standards in the Okanagan Valley.
MEDIA CONTACT:
Dave Keeler, Vintage Hospitality
Bistro
address: 4720 Allendale Road, Okanagan Falls, BC, Canada V0H 1R2
twitter: @liquiditybistro | web: liquiditywines.com/bistro
31
Sponsor
ABORIGINAL TOURISM ASSOCIATION OF BRITISH COLUMBIA
The Aboriginal Tourism Association of British Columbia (AtBC) is a non-profit, stakeholder-based organization that is
committed to growing and promoting a sustainable and culturally rich Aboriginal tourism industry. The businesses and
operators with AtBC range from gallery curators to jet boat guides, boutique hotels and lodges, wineries and cultural
interpretative experiences and are located in every corner of the province.
How is Aboriginal tourism revitalizing culture?
The demand for cultural tourism products has given Aboriginal peoples in British Columbia an unprecedented
opportunity to develop businesses that showcase their traditions, histories and cultures. Tourism is helping create
sustainable and meaningful employment for Aboriginal communities, and providing the impetus for elders to pass down
culture, history and tradition to youth. Thanks in part to cultural tourism, Aboriginal traditions and customs are being
revitalized for the benefit of communities across British Columbia.
Working to add to visitor experiences through Plus Aboriginal BC
It’s now easier for visitors to add at least one Aboriginal tourism experience during their trip to British Columbia. Plus
Aboriginal BC helps visitors explore the myriad of culinary, cultural and outdoor adventure opportunities. AtBC’s
website, www.AboriginalBC.com, includes suggestions for individual experiences as well as recommended itineraries
for exploring the province, allowing visitors to custom plan their trip.
Aboriginal Travel Services (ATS): BC’s First Aboriginal-owned travel agency
Developed as a social enterprise, Aboriginal Travel Services’ mandate is to work with Aboriginal bands and corporations
within British Columbia, Canada. Working with an established host agency, ATS uses the latest technology including a
comprehensive online booking platform, which allows ATS to provide the best rates with airlines, hotels and car rental
companies. Completing the full spectrum of services, it also offers full meeting and event planning. With an extensive
knowledge of local, authentic Aboriginal experiences, ATS is also able to provide unique packages to interested leisure
and corporate travellers. For information ATS, visit www.AboriginalTravelServices.com.
British Columbia is home to one third of Canada’s First Nations and the second largest Indigenous population and has
experienced strong growth in Aboriginal tourism over the past decade. In 2010, 3.7 million visitors included Aboriginal
experiences on their itineraries and spent $40 million learning about and experiencing First Nations culture. This
represents nearly 100 per cent growth since 2006. Today, there are more than 200 Aboriginal tourism businesses in BC,
an 85 per cent increase over 2006, which together contributes $561 million in value-added GDP.
MEDIA CONTACT:
Keith Henry, CEO , Aboriginal Tourism Association of British Columbia
phone: 604-921-1070 | Toll-Free: 1-877-266-2822
twitter:@AboriginalBC | web: www.AboriginalBC.comweb: www.bcfga.com
32
Sponsor
BC FRUIT GROWERS ASSOCIATION
For over one hundred years, tree fruit farming has been part of the Okanagan fabric, contributing to a healthy lifestyle
in the valley. The tree fruit sector supplies a plentiful summer bounty and contributes to beautiful landscapes. Following
the glorious May blossom, apricots are the earliest fruit to mature in early June, then cherries from mid-June to the
end of August, and finishing with apple and pear harvest from mid-August to November. Local peaches, famous at the
Penticton Peach Festival and the quaint beachfront community of Peachland, are available throughout the season.
The Okanagan is the birthplace of some famous varieties of tree fruit. The Spartan apple was bred at the Summerland
Research Station. The leading varieties of cherries worldwide were also developed at the research station. The
Ambrosia apple is another world-wide, homegrown success and was discovered as a chance seedling in Cawston,
in the Similkameen Valley next to the Okanagan Valley.
DID YOU KNOW? OKANAGAN FRUIT HISTORY.
The early Okanagan settlers planted small fruit gardens to supply themselves after they found that fruit trees would grow
well in the Okanagan climate. The first planting was that of the Catholic Fathers at Okanagan Mission in 1862; Fathers
Pandosy and Richard established their Mission of the Immaculate Conception on Okanagan Lake, near what is now
Kelowna. Since they were the first European settlers in the area, there was no one from whom to purchase supplies even
if they had money. Once their farm was producing sufficient grain, cattle, and vegetables for their needs, they turned
their attention to horticulture. Their first fruit trees were apple seedlings they brought from St. Mary’s Mission on the
Fraser in 1862. (One of these trees continued to fruit until killed by the famous freeze of November, 1955). Thomas Ellis
subsequently planted the first trees at Penticton in 1874. George Whelan made a fairly large planting at Ellison around
1884, with stock from Father Pandosy’s orchard.
MEDIA CONTACT:
Glen Lucas, General Manager, BC Fruit Growers Association
phone: 250.212.8828
BCFGA email: [email protected]
web: www.bcfga.com
33
Sponsor
MILLER SPRINGS
A Canadian History… When Dan Miller returned home to take over his 1500 acre family ranch in 1986, he had no idea
that he would be embarking on a journey that would end with bottling some of the world’s purest water.
Being ambitious about expanding the ranch, Dan purchased a highly productive, adjacent property with a naturally
occurring spring. Because of the spring Dan was convinced there would be an abundance of water and turned to a local
water witcher to pinpoint the best location to tap into the spring and drill a well for irrigation in this desert climate.
From this well came refreshing clean water that Dan and his family filled their water bottles with while working the
ranch. A hydrologist’s test showed that the well was pumping 750 gallons per minute. More extensive research
determined its purity showed it to be one of the purest forms of water he had come across.
Hydrologists conclude that the water most likely originates several hundred kilometers away and travels deep
underground through different rock formations, creating a natural filtration system. This fabulous water undergoes
three stages of natural filtration; sand, carbon and one micron. It is estimated that the life of the water through its
journey is well over 100 years to achieve this natural level of purity.
Four thousand feet up Anarchist Mountain between the Okanagan Valley and the Kootenay Mountain Range the water
finally rises to the surface in a natural spring. Amazingly, the spring produces over 700 gallons per minute making it a
safe and seemingly endless source of water.
There is little debate over what difference spring water makes in terms of taste and nutrition. But in a world where the
most prevalent bottled water contains filtered tap water, Miller Springs is a rare find.
Once the scientific results were confirmed, Miller Springs was founded and Dan Miller began his transformation from
cowboy rancher to entrepreneur, dedicated to providing high quality bottled water to the world. Drawing the water
directly from the source, nothing is added or removed before it is bottled. As added protection, this pure water is treated
by ultra violet lights and ozone. Since its opening in 2000, Miller Springs has established a solid reputation for being
clear and pristine natural spring water.
Since Miller Springs water is bottled at the spring source surrounded by Crown Lands, the plant is easily able to
maintain the integrity and purity of the water. The water is simply filtered, ozonated and packaged. Nothing is added
to alter what is considered to be some of the finest spring water on earth.
MEDIA CONTACT:
Trevor Caldecott, GM
web: www.millersprings.com
34
Sponsor
NARAMATA BENCH WINERIES ASSOCIATION
A Story in Every Bottle… Situated along a meandering country road with spectacular views of Okanagan Lake and
the mountains is the Naramata Bench, home to one of Canada’s premiere wine regions and a top destination for wine
enthusiasts.
The Naramata Bench Wineries Association is a group of independent wineries working together to present the place and
the people that create the extraordinary wines coming from this distinctive area.
The Association is renowned for award-winning wines, a warm welcome, and exceptional wine events and experiences.
MEDIA CONTACT:
Tina Baird, Marketing Director, NBWA
phone: 250.486.3398
NBWA phone: 1.877.777.2739
twitter: @naramatawines
web: naramatabench.com
35
Sponsor
OKANAGAN FALLS WINERY ASSOCIATION
With Okanagan Falls at its heart, vineyards stretch northwards along the East Bench of Skaha Lake and across the
water to Kaleden and then South over rolling hills above Vaseux Lake.
Over tens of thousands of years ago a series of glaciers, up to three kilometres thick, carved a great valley out of the
mountains that we now call the Okanagan. In places it is deeper than the Grand Canyon. The retreating ice mass left
behind long benches of fertile soil and a series of spectacular lakes. Our region of the South Okanagan is a unique
climatic zone known as a semi-arid steppe, the final stage of a desert area that extends up from the United States. Along
with that comes long warm days and cool nights that retain the acidity in the grapes and helps shape their distinctive
character and flavours.
Our 13 award winning wineries have over 185 hectares in vines and produce a combined 110,000 cases for an amazing
1,300,000 bottles of wine each year. Our region represents over 11 percent of the total domestic wine bottled in British
Columbia and generates nearly $30,000,000 in retail sales.
MEDIA CONTACT:
Jasmine Black, OFWA Coordinator
phone: 250.328.4319
twitter: @OKFallsWineries
web: ofwa.ca
36
Sponsor
PENTICTON HOSPITALITY ASSOCIATION
Founded in 1973, the Penticton Hospitality Association represents the small, medium and large hotels as well as a few
of the region’s Bed and Breakfast accommodations located in the City of Penticton.
The accommodation inventory is in excess of 1,500 rooms and has a long tradition of family oriented properties suited
to beach travellers, adventure explorers and wine country enthusiasts.
The Penticton Hospitality Association is dedicated to working collaboratively with its membership to promote
community events, organizations, sporting groups and festivals who bring inbound tourism to our region. The
Association is also actively involved in external marketing opportunities focused on the attraction of tourists seeking
unique destination experiences that are found here in Penticton and the Okanagan Valley.
The Penticton Hospitality Association supports ongoing industry training and awareness, and is an advocate for its
members.
MEDIA CONTACT:
Barb Haynes, President/Director, PHA
phone: (250) 490 5014
PHA email: [email protected]
web: www.thepentictonhospitalityassociation.com
37
Sponsor
PENTICTON LAKESIDE RESORT & HOTEL
Nestled on the south shores of Okanagan Lake, this resort offers 203 rooms each with it’s own balcony and is just steps
from downtown Penticton. Relax on the fully licensed private beach or at the salon before returning for a meal at one of
the resort’s 3 restaurants. If you’re seeking entertainment, the on-site Lake City Casino or Castaway Watersports has
you covered. The Penticton Lakeside Resort welcomed Pure Gym & Juicery this September. This fitness centre is open 24
hours and has available a juicery and raw cafe to fuel you before or after your workout.
MEDIA CONTACT:
Brannigan Boyd, Director of Regional Sales and Marketing, RPB Hotels
Phone: 250.460.2714
hotel phone: 1.800.663.9400 or 250.493.8221
hotel email: [email protected]
address: 21 Lakeshore Drive W V2A 7M5
twitter: @pentictonresort
web: www.pentictonlakesideresort.com
38
Sponsor
PENTICTON RAMADA
Nestled Between Lake Okanagan And Skaha Lake, close to the Penticton Golf And Country Club. Our deluxe resort Hotel
is easy to reach, yet our serene atmosphere feels worlds away. Enjoy a refreshing stay at Ramada Penticton Hotel and
Suites conveniently located on Highway 97 and surrounded by rivers, lakes and hiking trails. Our pet-friendly hotel
is the ultimate getaway spot in British Columbia. When you are done exploring for the day, you can walk through our
two-acre courtyard, relax with a swim in our seasonal outdoor pool or soak in our hot tub. Rooms feature private patios
or balconies, have complimentary WiFi and 37-inch flat-screen TVs, plus mini-fridges and coffeemakers. Suites add full
kitchens, fireplaces and living areas with pull-out sofas, and some add whirlpool tubs. Here, you’ll find the welcoming
hospitality, superb services and superior amenities you expect of a resort Hotel. Enjoy a bite to eat at the award
winning Kettle Valley Station Pub onsite, where we offer our menu of honest flavours from in and around the
Okanagan Valley – think garden vegetables, wine from up the hill and beer brewed down the street. We serve it all
because we know you’ll love it as much as we do.
MEDIA CONTACT:
Jessica Dolan, Vice President, Hotel Operations, Penticton Ramada
tel: 250-770-3272 ext. 1016
address: 1050 Eckhardt Avenue West, Penticton, BC V2A 2C3
web: www.pentictonramada.com
39
Sponsor
SANDMAN HOTEL PENTICTON
Ideally situated for business or leisure travel, the Sandman Penticton is just minutes from the sandy beaches or
Okanagan Lake and directly across the street from the Penticton Trade and Convention Centre and the South Okanagan
Events Centre. Cool off in our indoor atrium style pool, enjoy a visit to our fitness centre or relax and unwind in the
whirlpool, or just kick back with a visit to our Bar One Urban Lounge and on-site 24 hr Denny’s and enjoy the
convenience of room service. Sandman Hotels always the smart choice…
MEDIA CONTACT:
Corey Jessop, General Manager, Sandman Hotel
Sheila Perepalkin, Sr. Regional Sales, Sandman Hotel
phone: 250.493.7151
email: [email protected] or [email protected]
hotel address: 939 Burnaby Ave W, Penticton BC, V2A 1G7
hotel phone: 250.493.7151
hotel email: [email protected]
twitter: @sandmanhotels
web: www.sandmanhotels.ca/hotels/penticton
40
Sponsor
TOP CAT TOURS
Specializing in all-inclusive wine tours, Okanagan-Similkameen’s Top Cat Tours are led by wine experts who live right
in wine country and have either attended accredited wine schools or worked in the vineyards, cellars or wine rooms of
some of Canada’s top wineries. Instead of just acting as a transportation service and merely moving you along the wine
trail on your wine tasting journey, your guide will give you insights into each winery and information on the various
wine regions of the valley. They will be able to answer questions varying from the area’s history to real estate values.
Top Cat Tours are known for their focus on more intimate, unique winery visits.
Most tours are typically six hour excursions and include a gourmet lunch. Pick up and drop off is right where you
request, there is no need to show up at a central location, guaranteeing everyone can enjoy the day without worrying
about any time behind the wheel.
Top Cat Tours also provides private charters, weddings, dinner transports, and airport transfers.
Our 15 air conditioned buses/limos are able to move up to 450 people at once and we are always ready to serve you.
MEDIA CONTACT:
Myles Karn, Owner/Operator, Top Cat Tours
phone: 250-493-7385
twitter: @topcattours
web: www.topcattours.com
41
Photo: Melissa Barnes
MEDIA CONTACT
Kelly Hopkins, Tourism Penticton
phone: 250.276.2162
PENTICTON & WINE COUNTRY VISITOR CENTRE
phone: 1.800.663.5052 | 250.490.2006
553 Vees Drive, Penticton, BC V2A 8S3
twitter: @VisitPenticton
www.pentictonwineinfo.com
For more information and photos find us at
www.visitpenticton.com/media

Go Media Press Kit

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