FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Kaya Peters Keeps it Fresh at OAK + CRU Social Kitchen & Wine Bar

by Kimberly Krol Inlander

Feb 4, 2020

PHOTO: © MARRIOTT INTERNATIONAL

February 2020

KAYA PETERS FELL IN LOVE with cooking by watching and learning from her mother. However, she wasn’t certain it was the career path for her until after a six-month solo backpacking trip through New Zealand. After graduating top of her class with a Certificate of Culinary Arts in February 2016, she returned to work in Canada’s Okanagan region, where she grew up on an organic vegetable farm; she has been in her current role as chef de partie at OAK + CRU Social Kitchen & Wine Bar at Delta Grand Okanagan since 2018.

OAK + CRU draws its inspiration from the fresh ingredients of the area, which includes more than 200 wineries and many local purveyors and artisans. This complements Peters well, as she cites the abundance of fresh local fruits and vegetables as one of the reasons she loves working in the Okanagan.

WHICH FOOD IS YOUR GUILTY PLEASURE? AND, ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE? Guilty pleasure would be a nice piece of 70 percent — or darker — chocolate. I’d like to say I would give up chocolate, but I’m not a quitter. I’m not fond of cumin. I got sick after eating a dish primarily spiced with cumin. I had a migraine and cold at the same time, and though that had nothing to do with the dish, I can’t smell or eat cumin now without associating it with a migraine.

WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY? I grew up on a vegetable farm, so seasonal produce is important to me. I would most certainly serve in-season dishes. In fall you can’t go wrong with meat, cheese, crackers and an array of condiments. Charcuterie boards are one of my favorite plates to design. I would pair the ingredients with a local wine. Next I would prepare squash soup; a favorite of mine uses coconut milk and curry spices. For the main dish: a roast, preferably braised until the meat melts in your mouth. A hearty gravy made from the roasted vegetables and meat drippings would complement. To accompany the protein, butter carrots and mashed potatoes with brown butter and sesame seeds (Mom’s recipe, of course) and a seasonal coleslaw. For dessert, there’s nothing better than a warm Okanagan apple strudel with vanilla bean ice cream.

WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN? Growing up, I would make pancakes every Sunday. I was born in Germany, and we moved to Canada when I was 5, so I didn’t learn to make fluffy, Canadian-style pancakes until later. Sunday breakfast always consisted of the thinner, German-style pancakes similar to crêpes. With just three ingredients (milk, flour and eggs), they were one of the first things my mom taught me how to make. Together with all the fixings, like homemade fruit compote, breakfast on Sunday was everyone’s favorite meal of the week.

IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY? I still have so much travel and learning to do, but I really enjoy tasting and cooking different styles of cuisines. More specifically, I would say a composed appetizer plate of seared scallops, a purée of creamy carrot, an herb vinaigrette, sautéed baby vegetables and pickled shaved vegetables. I love the way a quick pickle on a shaved vegetable adds brightness to a plate. One of the most important aspects of a good flavor profile — and something I always focus on — is balancing acidity and salt. With that plate, the buttery and salty seared scallops and smooth, decadent purée balance nicely with the acidity of the pickled vegetables and herb vinaigrette.

WHICH CULINARY TREND WOULD YOU LIKE TO DISAPPEAR? While I do appreciate the benefits of a good sous vide and what it brings to the culinary scene, I think the world is moving toward sustainable alternatives. I believe it is time to stop putting everything in plastic bags, for environmental reasons. There’s value in learning how to properly cook chicken, steak or vegetables that still maintain the flavor and juices. Trust the process.

OAK + CRU SOCIAL KITCHEN & WINE BAR
Delta Hotels by Marriott Grand Okanagan
1310 Water St.
Kelowna, BC V1Y 9P3
Canada
tel 250 763 4500
marriott.com

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

#globility

Insta Feed
Daily
Jul 4, 2022

Rome Cavalieri Offers New Summer Experiences

Rome Cavalieri, A Waldorf Astoria Hotel offers guests of all ages an exciting lineup of summer programming.

United’s 100 Percent Green Commitment to be Carbon Neutral by 2050

United Airlines remains firmly committed toward sustainability in aviation. The latest development in its eco-conscious goals includes working with Oxy Low Carbon Ventures to commercialize the production of sustainable aviation fuels (SAF) with biotech firm Cemvita Factory. Cemvita looks to develop a revolutionary new way to produce SAF by using carbon dioxide and synthetic microbes. Additionally, United Airlines Ventures (UAV) recently announced an equity investment in Fulcrum, and United has invested more in SAF production than any other airline in the world.

Daily
Jul 4, 2022

Experiential Summer Programs at La Raia in Italy’s North

Escape to Italy’s Gavi region and settle in for one of the new experiential summer stay offerings within the peaceful setting of Locanda La Raia. The intimately proportioned, 12-room boutique mansion hotel is located between the cities of Milan and Genoa. The setting? A 180-hectare estate comprised of vineyards, meadows and forests of chestnut trees, elderflower and acacia, all of which provide a habitat for birds and wildlife.

Daily
Jul 4, 2022

$100M Reno at The Ritz-Carlton Maui, Kapalua

The Ritz-Carlton Maui, Kapalua recently announced the final phase of a $100 million resort-wide transformation, set to be unveiled by the end of 2022. Located across 54 acres of pristine, wide-open space overlooking Honokahua Bay, The Ritz-Carlton Maui, Kapalua is a sanctuary for guests seeking a luxurious escape.

8 Reasons to Press the Green Button and Visit Ireland

Start planning that long-awaited trip to the island of Ireland. With all travel restrictions now lifted, there has never been a better time to visit.

Slideshow
Jul 4, 2022

6 Reasons to Put Lima, Peru, on Your Travel List

It’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey through Lima, Peru, with us.

Daily
Jun 29, 2022

Luxurious Getaway at Ocean Casino Resort

Enjoy a relaxing getaway at Ocean Casino Resort in Atlantic City. Whether your visit is for business or leisure, the resort offers a variety of amenities and programming.

Discover Egypt in Total Luxury with World’s Most Eminent Archaeologists

THE MOST EXCLUSIVE TOURS OF EGYPT EVER OFFERED

eFlyer Reviews
Jun 29, 2022

Madeira Food on Foot Review

The best food tours go beyond reliving a newly arrived traveler of having to figure out which restaurant or bar to hit first. They also provide context in explaining how a destination’s crops and cuisine tie in with a place’s historical events and different populations. During a vacation in Iceland, 20-year veteran tour guide and proud Madeira native Jaqueline Freitas was reminded of this when she put herself in the hands of a savvy Reykjavik guide leading a street food tour.