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
We are thrilled to present a shared Thanksgiving experience with our friends near and far. It is inspired by our JoieFarm team’s favourite family traditions spanning tables from the West Coast to the Maritimes. It is our hope that even though you might not be able to gather with all your loved one’s this year, that we can collectively share a harvest table “en famille” across the country together.
This recipe for Savoury Sage and Squash Galette is inspired by our friends at Joy Road Catering at the Penticton Farmer’s Market. Every Thanksgiving, Chef Dana Ewart, famous for her galettes would bring squash galettes instead of Pumpkin pie on Thanksgiving weekend. Inspired by her "out-of the box thinking" I have included a recipe for a savoury squash version perfect for a Thanksgiving appetizer. Serve with Quotidien Brut or A Noble Blend.