Our Anniversary + Salt & Brick = Amazing Experience

by | Oct 9, 2018

City: Kelowna. The night: free from kids. The occasion: our anniversary. My husband and I noticed Salt & Brick while walking along Bernard Street to our initial intended dinner destination. The door was propped open, and the décor inviting, with a floral print on the wall reminiscent of my grandmother’s teacup pattern. Charming. So we walked in and asked to see a menu. Farm-to-table shared plates, based on what’s in season and what the chef can source nearby. It sounded terrific, so we decided to stay and indulge.Salt & Brick wall of wine

Course 1: Brie & Bread with a Honey & Chilli Pepper drizzle

Most of the time, being gluten-free is tolerable, and sometimes it’s downright inconvenient. But Salt & Brick prevailed! Instead of serving me bread with this dish, our wonderful hostess asked a staff member to go to the market next door and buy an apple. Brie & apple? Yes, please! Customer Service: Gold Star! The dish had a beautiful presentation, with the perfect amount of chilli pepper to punch up the creamy cheese. Unfortunately, we ate it too fast to get a picture. Sorry!

Salt & Brick - Risotto & Lobster Mushroom

Course 2: Risotto & Lobster Mushroom (Paired with a glass of Gamay from Rust Winery)

The mushroom was unlike anything I’d ever seen or tasted. It was meaty and flavourful and so peculiar looking. The Rust Gamay was a lucky pairing. The mid-weight body helped carry the flavours of the risotto. The dominant black cherry on the palate was highlighted and impeccably balanced with acidity.

Salt & Brick - Carrots

Course 3: Carrots

Aside from seasoning and garnish, carrots were the only ingredient on the plate and it was perfect. So simple, yet so beautiful.

At this point, we’re almost 2 hours in and having a fabulous time. So the waitress oh-so-generously offered for us to try a flight of Tantulus wines. Every month they feature a local winery and offer customers to try them. I hadn’t actually divulged what I do for a living. So when asked ‘do you like wine?’ I said ‘yes!’ and left it at that. So I sipped on the Tantalus Rosé, Riesling and Pinot Noir – wines I’d had many times before – and enjoyed our final course.

Salt & Brick - Potatoes with Plums & Sausage

Course 4: Potatoes with Plums & Sausage

I would never have considered putting these three things together in a dish. Chef James made these three somewhat basic ingredients elevated and cohesive. It was creamy without being heavy, and it was rustic yet elegant at the same time.

Salt & Brick offers a style of service I’d never had before. Plus, the ambience, staff and food & drink offerings are unmatchable. 

Thank you, Salt & Brick, for an unforgettable culinary journey.