Sip & Savour at the Devour! Osoyoos Gala Dinner

The Devour! Osoyoos Gala Dinner is May 6th, 2017! 




Join us for a spectacular evening of food, wine and film at the Devour! Osoyoos Gala Dinner as part of the Devour! Osoyoos Festival happening May 5th-7th.

The Gala Dinner will be taking place at Watermark Beach Resort, and will feature 5 exquisite dishes, each prepared by a different chef and inspired by a unique film.

Wines from the Oliver/Osoyoos wine region as well as Nova Scotia will compliment these dishes as your taste-buds are tantalized from start to finish.

Tickets for the Devour! Osoyoos dinner are only $149 (+tax) and include the 5-course dinner with wine pairing, plus a shuttle to designated areas in Osoyoos. Purchase your tickets now!

For the full Devour! Osoyoos festival lineup, click here


2017 Gala Dinner Lineup:

Amuse-bouche: Chef Adair Scott, Watermark Beach Resort

Film: Daylily Fritters directed by Aube Giroux

Food: Sweet Onion Fritter–locally-foraged stinging nettle purée, salted olive oil gel.

Wine: 2015 Roussanne Viognier, Covert Farms Family Estate


1st: Chef Michael Howell, Devour! The Food Film Fest

Film: Lobster Fishing directed by Alexandre Lampron

Food: Lobster Salad Roll–Nova Scotia lobster, crème fraîche, pickled zucchini, sweet pea purée, red pepper fluid gel, pine nut granola, hana nori seaweed, pickled red onion, micro greens, salmon roe.

Wine: A Quartet of 2017 Tidal Bays from Nova Scotia from: Domaine De Grand Pré Winery, Jost Vineyards, Luckett Vineyards & Mercator Vineyards




2nd: Chef Paul Rogalski, Rouge

Film: Slow Food in Canada directed by Kevin Kossowan

Food: Birchbark Smoked Okanagan Sockeye Salmon–Poplar Grove Camembert rosti, verjuice pickled eggs, pickled rhubarb, stinging nettle emulsification, fresh chives.

Wine: 2015 Chardonnay from Church & State Wines


3rd: Chef Ricardo Valverde, Ancora Waterfront Dining 

Film: Why This Road: Dan Portelance directed by Ben Proudfoot

Food: Beef Short Rib Seco–Canario bean puree, peruvian quinoa, baby carrots, pickled shallots, seco à la norteña jus.

Wine: 2014 Rubeus from Maverick Estate Winery



4th: Chef Julian Bond, Pacific Institute of Culinary Arts

Film: Loss of Taste directed by Luca Nestola

Food: Umami, the fifth taste–Rhubarb, fresh bay leaf, mascarpone, yuzu, hazelnuts, sea salt.

Wine: Saféd from Kismet Estate Winery


5th: Chef Michael Howell & Chef Adair Scott

Film: Cheese directed by Hannah Cheesman

Food: A Selection of Cheeses from Nova Scotia and British Columbia.

Wine: 2014 Syrah from Church & State Wines


This is an event you won’t want to miss! Get your tickets now! All tickets include a shuttle to Watermark from set locations in Osoyoos. You can view the shuttle information for the Saturday night Gala here.