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
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.