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
Accessible bubbly with everyday appeal and price point. Crisp, snappy flavours and mouth-wateringly juicy acidity. The elegance and sophistication that made Burgundy such a famous wine region. Thanks to the special nature of our Con Vida Vineyard, Joie is able to offer all these distinct styles of Chardonnay to please you, whatever your tastes.
It’s always a sure sign of spring when we release our new vintage of Rosé. JoieFarm has been making rosé for 15 years – that’s a whole lot of soaking skins to juice! Always dedicated to making rosé that is purposely-built and not simply an after-thought, I wanted to take this opportunity to talk about the role of skin contact.
2018 was again a far more “normal” growing season for the Okanagan Valley after the string of early, hot vintages since 2013-2016. The winter was extremely snowy and early spring was wet, supplying the vineyards with a good soaking and filling up the water table.