It is with great pleasure that we announce a new concept and menu change at Joie Picnique for the coming 2018 season: Le Comptoir at Joie Picnique.
This summer our owner and winemaker Heidi Noble will be returning to her culinary roots with the support of our core staff and her partner, JJ Skidmore, using our wood burning oven to serve rotating small-plate offerings of European-inspired snacks to accompany our European-inspired wines.
Le Comptoir at Joie Picnique is not a restaurant, rather a beautiful outdoor salon to sit casually or throw down a blanket amongst the heritage fruit trees and orchard to enjoy wine country snacks and a bottle of wine. We will serve classic European dishes highlighted with fresh seasonal produce from our garden, local growers and the Penticton Farmer's Market. Guests can expect an ever-changing menu of small dishes such as: wood-fired marinated sardines, Vancouver Island escargot with garlic pistou, wood-fired lamb ribs with apricot harissa, local sausages with homemade choucrôute, wood-oven bean pots with heritage grains, homemade ricotta with local honey and rosemary, pissaladière, tarte flambée, and charcuterie of cheese, olives, smoked nuts and lightly-cured fish.
We know our Neopolitan-style pizza will surely be missed, but it is our intention as an integrated team of food lovers (all of whom love to cook and eat!) to provide a menu that can better speak to our local terroir and evolving food culture on the West Coast of Canada. It is our intention to cultivate this culture on our lawn this summer.
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!