We are thrilled to welcome back Chef Aman Dosanj of the Paisley Notebook pop-up series for an immersive dining experience on our 650-acre, fourth-generation farm. Taking place on Saturday, June 11, A Tasting of the Okanagan Through the Ages will guide guests through a multi-course food and wine paired sensory journey of our bountiful region.
The night will begin with a welcome reception, where guests can take their seat and enjoy free time to play farm games and explore. Next, we’ll hop aboard our vintage cherry red trucks for an open-air tour of our regenerative farm and vineyards. Here, we’ll discuss the rich history of the Syilx Okanagan Nation and neighboring Indigenous cultural site nʕaylintn, and then forage for traditional plants, some of which will be featured in the night’s dishes. We’ll also share stories from our family’s four generations farming this land – from 1959, when people laughed at George Covert for purchasing this “desert-like piece of land” to the certified organic, biodynamic and regenerative farm and vineyard it is today. 
Chef Aman will guide us through each of her incredible dishes along with the ingredients used, including organic fruits and vegetables grown right here on our farm and meats raised at the estate. Each dish will be paired with our estate wines by winemaker and farmer, Gene Covert, all of which are made with regenerative viticulture practices, using minimal intervention and natural fermentation when possible.
Tickets are $155, plus tax, per person and includes four dishes paired with four estate wines. Gratuity not included.
Here’s a look at what you can expect:
5:30 pm Arrive at the wineshop, where guests will be greeted by hosts Shelly and Gene Covert, along with special guest Aman Dosanj. Here, we’ll start the night off with a glass of our ancestrale sparkling Zinfandel.
Free time to play farm games or take a self-guided tour to meet some of our resident farm animals.
6:00 pm Farm tour begins, hosted by Gene and Shelly Covert. Here, Chef Aman will share the first tasting of the night.
During the tour, we’ll learn about the history of the region, visit our 28 highland cows, and pick fresh organic strawberries.
Return for our food and wine paired dinner
9:30 pm The evening comes to an end