The first weekends of Le Comptoir at Joie Picnique have been a huge success! Deep gratitude to everyone who gave our new concept a try.
Our ingredient-driven menu focuses on the food and culture that inspires Heidi in both her wine making and in her kitchen. Heidi and her partner JJ Skidmore curate the ingredients from local vendors and hand-make every dish for each of our guests. Le Comptoir will feature a rotating menu of fresh dishes, so visit often!
Examples of our ever-changing menu include:
Kale Salad with Fava Beans & Radishes
Savoury Red Onion Tatin with Fromage Frais
Watermelon, Mint & Feta Salad
Grilled Sardines and Tuna Tartar with Sun-Dried Olives and Pine Nuts
Petit Salé of French Lentils and Duck Confit with Merguez Sausage
Wood-Fired Duck Wings with Savoury Cherry Hot Sauce
Marinated Sheep Cheese and Mixed Olives
Burrata with Savoury Cherry Compote
Mint & Pea Tartine and Kale Salad with Chickpeas
Sincere thank you to our local suppliers, including:
Our wood-fired oven will be open Saturdays and Sundays throughout June and from Thursday to Sunday in July and August (weather dependent). We invite you to enjoy our delicious wine country snacks along with a bottle of your favourite wine on our picturesque lawn.
We very much look forward to sharing our European-inspired wine and food with you!
Le Comptoir at Joie Picnique Hours
Open 12pm to 4pm Thursdays to Sundays (weather dependent)
Closed Mondays to Wednesdays
Saturday to Sunday starting May 19th with Chef Heidi Noble, JoieFarm Winery owner & winemaker
2019 was a very difficult vintage. Under typical conditions, we often receive the gift of at least 60 days of cool, slow ripening “hang-time” that makes our wines intensely flavoured while maintaining their bright acidity. Over the past 15 vintages I have branded the signature style of JoieFarm Winery on this natural privilege afforded by a cool climate, lake-moderated desert. In our 16th vintage, however, our normal ripening patterns were interrupted by almost continuous rain, punctuated by an abrupt freeze...
In 2004, A Noble Blend was the very first wine made at JoieFarm. Fifteen years later, I want to remind people of the initial inspiration behind it, talk about the rich history of Alsatian blends and how this very traditional style of wine continues to be relevant today, especially in the context of diverse West Coast cuisine.
Heidi reflects as a chef, sommelier and winemaker on the rise of plant-based cuisine and how to best pair wines with vegan and vegetarian dishes. While traditional European food and wine pairings rely heavily on fat, cream, butter and other animal products, modern plant-based cuisine presents new challenges... but also opportunities!