Midweek Magic at The Bear, The Fish, The Root, The Berry - A Date Night in Osoyoos

 

Midweek Magic at The Bear, The Fish, The Root, The Berry – A Date Night in Osoyoos

It started with a morning text: “Want to do a date night tonight?” Jacque didn’t hesitate—and as usual, she nailed it with her choice. By late afternoon, we were crossing the border from our home in Omak for a quick trip up to Osoyoos, B.C., heading straight for The Bear, The Fish, The Root, The Berry, a restaurant she had heard great things about tucked inside Spirit Ridge Resort.

The name alone is enough to spark curiosity—it’s inspired by the Indigenous Four Food Chiefs of the Syilx people, and the restaurant honors that heritage with bold, thoughtful flavors and ingredients that tell a story.

We didn’t go overboard—we didn’t need to. We decided to share a couple of dishes that caught our eye, and the meal unfolded with the kind of harmony that makes you stop mid-bite and just smile at each other.

We started with the Three-Sister Empanadas, and they set the tone for the evening. Crisp, golden pastry filled with the traditional trio of corn, beans, and squash offered a warm, rustic flavor that was both comforting and refined. But what truly elevated the dish was the garlic cilantro mayo served on the side. Bright, herbaceous, and just garlicky enough to make a statement, it brought a creamy vibrance to each bite that made it hard to resist going back for more. The other sauces added nice variety, but that mayo stole the show.

Then came Dirt Candy—a dish that surprised us in the best way. A colorful medley of roasted root vegetables, the highlight for both of us was the roasted squash. Deeply caramelized, almost buttery, with a natural sweetness that played off the smoky notes from the grill, it turned a simple vegetable into something luxurious. Every forkful had a balance of earthy, sweet, and savory tones—a dish that felt both grounding and elevated.

To sip, Jacque started with the Basil and Berries cocktail—a refreshing blend of muddled berries, herbaceous basil, and a crisp spirit base that made it feel like spring in a glass. With dinner, we shared a bottle of Culmina Family Estate Winery Saignée Rosé—each of us enjoying a glass of its crisp, elegant character that paired beautifully with the meal. Not wanting to bring the unfinished bottle back across the border, we passed it on to the table next to us. A small gesture that sparked big smiles—and one of the most unexpected joys of the evening: making a stranger’s night just a little more memorable.

One small regret: our planning didn’t quite match our spontaneity, and we missed the opportunity to enjoy wine tasting at the Nk’Mip Cellars, just steps away from the restaurant on the same property. It’s a must for next time—and there will be a next time.

We capped the evening with the Honey & Lemon Tree—a dessert as beautiful as it was refreshing. Delicate lemon mousse, subtle hints of wildflower honey, and a crumbly shortbread base combined into a perfectly balanced, not-too-sweet finale. And just when we thought the night couldn’t get any sweeter, the dish arrived crowned with a little flourish of fresh spun cotton candy—light, airy, and nostalgic. Who doesn’t love cotton candy?

As we lingered at our table, the view to the southwest opened up like a postcard—Lake Osoyoos stretched out below us, catching the last golden light of the day, and the surrounding mountains framed the horizon in perfect stillness. It was a spring evening that reminded us to slow down, savor the moment, and celebrate where we are, who we’re with, and what’s on the plate.

Impromptu date night? A resounding success.

Roasted Corn and Poblano Soup: A Bright Spot in an Otherwise Forgettable Meal

Some meals come together perfectly, where every dish shines and complements the others. And then there are meals like the one I made Friday night—where one dish steals the show, leaving the others best forgotten. I had planned to write this blog about the entire meal, but, well… the sous-vided Chilean sea bass was underwhelming, despite being served on a bed of sautéed spinach with a hint of nutmeg, and the mushroom risotto was so salty I might as well have made it with seawater. We also had roasted carrots, which were fine, but they couldn’t save the meal.

So, let’s skip all that and focus on the real highlight: a roasted corn and poblano soup that turned out absolutely fantastic.

Ingredients

• 64 ounces low-sodium broth (chicken or vegetable)

• 4 ears of corn

• 2 poblano peppers

• 1 onion, diced

• 4 cloves of garlic, minced

• 1 can of corn (for added sweetness and body)

• 3 teaspoons garam masala

• 2 teaspoons cumin

• 1 teaspoon pepper

• 1 lime, juiced

• Olive oil, for roasting and sautéing

The Process

I started by roasting four ears of corn and two poblano peppers on the grill. Before they hit the flames, I tossed them in olive oil, salt, and pepper to bring out their natural sweetness and depth. The goal was a good char on both, which added a nice smoky element to the soup. Once they were nicely blistered, I set them aside to cool.

  

While the roasted ingredients were cooling, I sautéed a diced onion in olive oil with a little pepper. Once the onion softened, I added four minced cloves of garlic, letting them cook until fragrant. To build the base of the soup, I added a can of corn (yes, canned corn—because sometimes convenience is king) along with 64 ounces of low-sodium chicken and vegetable broth.

As the broth simmered, I got back to the roasted ingredients. I removed the kernels from the corn cobs and peeled the poblano peppers, dicing them large because Jacque isn’t a fan of peppers. I wanted them big enough for her to pick out, but if she weren’t eating it, I probably would have diced them smaller.

At this point, I used my immersion blender to blend everything in the pot until smooth. Then, I added back the roasted corn kernels and diced poblanos, along with garam masala, cumin, and lime juice. The result? A warm, comforting soup with just the right balance of smokiness, spice, and brightness.

Final Thoughts

This soup turned out light but hearty, flavorful but not overpowering. Next time, I’d probably finish it with a dollop of sour cream or crème fraîche and a sprinkle of fresh cilantro for a little extra freshness. But even without those additions, this dish was the clear winner of the night.

As for the Chilean sea bass on spinach and the mushroom risotto? Let’s just say they won’t be getting their own blog post anytime soon.

Until next time—here’s to the dishes that shine, even when the rest of the meal doesn’t.

A Tale of Two Visits: Discovering the Belmont Kitchen and Cocktails

                                                  https://belmontkitchenandcocktails.com/

                                                             Link to OpenTable

It has been a long time since I’ve posted on my blog, but this is the first step in reigniting it. Your comments serve as encouragement for me to keep it going.

Thursday night, Jacque and I made our second visit to Belmont Kitchen & Cocktails in North Scottsdale, located right across from Mastro’s. They’re so close to each other that the valet actually works both restaurants simultaneously. When I jokingly asked him if he was getting paid by both places, he simply replied, “I work for tips.” These guys hustles between the two, so if you find yourself at either restaurant, be sure to tip well.

Our first visit  Sunday evening when we decided to slip in and grab a couple of appetizers and drinks at the bar after visiting some art galleries in Scottsdale. From the start, the bartender was incredibly attentive and engaging—exactly what you want when you’re looking for a relaxed night out. We shared the beet and burrata salad, which was fresh and well-balanced, but the standout was the Brussels sprouts.

Brussels sprouts have had quite the culinary resurgence over the past decade. In fact, I almost feel like they’re overused—how many different variations can chefs really come up with? Well, The Belmont nailed it. Their version, with black currants and a garlic champagne vinaigrette, was one of the tastiest I’ve had in a long time. The sweet tang of the currants paired with the brightness of the vinaigrette made these Brussels anything but ordinary.

One thing you’ll notice while sitting at the Belmont’s bar is their impressive selection of liquors, ranging from well-priced everyday options to some serious top-shelf choices. While scanning the shelves, I spotted two bottles that caught my eye—one yellow, one green. They were Chartreuse, a liqueur I had heard of but never tried.

Chartreuse has a fascinating history. It’s been produced by French Carthusian monks since 1737 and is made from a secret blend of 130 different herbs, plants, and flowers. The recipe is known by only a handful of monks, and they’ve kept it that way for centuries. The green version is stronger and more herbal, while the yellow is slightly sweeter and milder. I was intrigued, so I gave it a try. The flavor was complex—herbal, slightly sweet, with a lingering warmth. It was unlike anything I’d had before. So much so that the next day, I made a trip to Total Wine to pick up a bottle for myself.

Enjoying our Sunday visit so much, Jacque and I decided to have a sort of impromptu date night and revisited The Belmont kitchen & Cocktails again on Thursday night. We grabbed an early reservation at 5:30, and the place was already packed. If you’re thinking about trying it, don’t attempt to get in without a reservation unless you’re willing to sit at the bar.

                                                  

Jacque started the evening with a glass of champagne, while I went with the Lust for Life, a cocktail made with green chili vodka, melon, almond tepic, lemon, egg whites, and rich syrup. Given the green chili vodka, I was expecting a bit more heat, but the spice was subtle—almost too subtle. It was a well-balanced and tasty drink, but not quite what I was hoping for.

                                                       

For dinner, we shared the Caesar salad, which was a solid rendition of the classic—crisp romaine, just the right amount of dressing, and plenty of shaved parmesan. Sometimes a Caesar can be overdressed and heavy, but this one struck a nice balance.

                                                          

For our entrées, Jacque had the New Zealand mint-crusted lamb, probably some of the most tender lamb she’s had in a long time. What stood out was that it came from a very small animal, so the rack itself wasn’t overwhelming—just perfectly portioned and incredibly flavorful. The mint crust added a nice freshness without overpowering the meat.

                                                         

Jacque complemented her mint-crusted New Zealand lamb with a glass of Fleur de California 2021 Carneros Select Pinot Noir, a pairing that elevated the entire dining experience. This Pinot Noir showcases a brilliant ruby hue and offers complex flavors of bright Bing cherry, raspberry, subtle spice, and earthy aromas reminiscent of forest floor and black tea. Wine Enthusiast awarded this vintage 90 points, noting its polished and silky texture, with rose petal and dark plum aromas, followed by baked cherries and plum jam flavors, culminating in a rich, almost sweet finish. But from the level of Jacque’s enjoyment, they may have underrated this one. The wine’s bright red fruit notes and balanced acidity harmonized beautifully with the tender, flavorful lamb, making it an ideal accompaniment. If you enjoy Pinot Noir, this is one worth seeking out—try it for yourself and see if you’d score it higher.

I went with the braised short ribs, which were rich, hearty, and fall-apart tender. The depth of flavor was spot on, but I did find them to be just a little on the salty side. Not enough to ruin the dish, but enough that I noticed. Still, paired with a good red wine, they made for a satisfying meal.

                                                     

What truly elevated the experience tonight was our waiter, Mark. From the moment he greeted us, his service made us feel like we were dining in a five-star, Michelin-level restaurant. Every interaction was polished yet warm—attentive without being overbearing. He anticipated our needs before we even had to ask, explained the menu with confidence, and had a way of making every guest feel like a VIP. When I asked him for his recommendation, he scored points with me by not directing me to the highest priced items on the menu, unlike so many waiters at high-end restaurants. In fact, his recommendations included two of the least expensive options. Service like that is hard to come 

When Gino, the manager, stopped by our table, I made sure to compliment him on Mark and the other staff attending to us. He smiled and told us that he went through over 600 résumés to staff this place. That level of effort shows—everyone we interacted with was professional, knowledgeable, and genuinely seemed to enjoy what they were doing.

In our conversation with Gino, we also expressed our appreciation for him bringing a restaurant of this caliber to North Scottsdale. It’s refreshing to have a spot like this without having to drive down to Kierland or the Fashion Square area for a high-quality dining experience. He shared that he and his partners are hoping to open more restaurants north of the 101, which is great news for those of us in the area who appreciate excellent food without the long drive.

It’s good to be back writing again, and if our recent visits to The Belmont are any indication, there’s plenty more to share. Have you tried Chartreuse before? If so, how do you like to drink it? Let me know in the comments!

 Bison Cheese Steak with Broccoli & Sweet Cherry Peppers

⬇️Jump to recipe

 

 

 

Recently, I came across an intriguing recipe in Bon Appetit Magazine for Skillet Cheese Steak with Broccoli Rabe that I knew I had to try; though, I did have to modify the ingredient list a bit. The original recipe calls for peppadew peppers and pepper jack cheese (two things Jacque is not a fan of), and features a New York Strip, of which I had none. I did, however, have some bison Ribeye Steaks in my freezer from The Honest Bison that I used instead.

 

 

Jacque and I have become big fans of The Honest Bison and I am happy to endorse the company. I love what they say on their webpage:

 “Food you can trust. Naturally. The Honest Bison was founded on one very simple truth: we believe everyone deserves access to food they can trust. When we realized just how hard it was to find unprocessed, humanely raised, quality meats in today’s markets, The Honest Bison was born. We started out with just 100% grass-fed bison but have since branched out to include a curated selection of other high-quality meats as well. As we continue to expand, our mission still remains the same – to bring trust back into today’s food system.”  

We have ordered from them several times and they have always exceeded our expectations.  According to this WebMD article, when compared to beef, bison meat is richer in protein; it has higher amounts of micronutrients like vitamin B12, zinc, iron, selenium, and omega-3 fatty acids; and of the two, bison has less saturated fatty acids (SFA) and more polyunsaturated fatty acids (PUFA).

On top of all that…it tastes really good!  

*Note: I still love beef, the above endorsement does not detract from a good old angus T-bone.

 

As for wine, we opened a 2019 bottle of Caprio Cellars’ Eleanor to accompany our meal. Jacque and I found Caprio Cellars last year on a tour of Walla Walla wine country and it was easily one of our favorites from the trip. We liked their Eleanor bottle (a bordeaux blend) so much that we had cases shipped not only to our home in Omak, Washington, but also to our place in Scottsdale, Arizona so we’d be able to enjoy it on a night like this.

This meal was absolutely delicious and easy to make, I hope you love it as much as we did!

 

Recipe

 

Ingredients from Bon Appetit (Doug Substitutions) Serves 2

 

1 lb. boneless New York strip steak (9 oz Bison Ribeye), patted dry

Kosher salt, freshly ground pepper (Montreal Steak Seasoning, one of my go-to favorites)

1 Tbsp. extra-virgin olive oil, plus more

3 garlic cloves, thinly sliced

1 bunch broccoli rabe (I used normal broccoli), about 1lb, cut into 1"–2" pieces

⅓ cup thinly sliced drained Peppadew peppers (Sweet Cherry Peppers) in brine 

2 tsp. finely grated lemon zest (I forgot to buy fresh lemons, so I omitted this)

3 oz. pepper Jack (Monterey Jack), coarsely grated

1 Tbsp. fresh lemon juice (Bottled lemon juice *see previous comment RE: fresh lemons

Directions (Prep-time 2 hours, Cook-time 25 minutes):

 

Pre -Step: 

Remove steaks from the refrigerator at least 1-2 hours before preparing; the meat should be room temp or just below room temperature before beginning.

*Note: Don’t forget to turn the cooking fan on at the beginning, this pro-note is brought to you by an amateur’s experience.

Step 1: 

Season steak with Montreal Steak Seasoning then gently rub olive oil onto steak.  Heat a large cast iron skillet (or any oven-safe pan) over medium heat until rare, about 115-120 degrees (remember you will be putting the sliced steak under the broiler).  Cook all sides, including the fat cap, about 5-7 minutes total. Remove the steak from the skillet and set aside for later use.

Step2:

Add more oil to the remaining fat in the pan and reduce heat. Add the garlic, stirring often until golden brown, about 1 minute (this is a good time to add any other aromatics to the dish that you would like).  Add the broccoli, season with  Montreal Steak Seasoning and/or possibly some garlic powder.  Keep moving the broccoli in the pan occasionally and cook until wilted, about 3 minutes. Add the sweet cherry peppers (I opted to add them about half-way through, though the original recipe calls for adding them later).  Add  ¼ cup water and cook for about another 3 minutes.

 

Step 3:  
Adjust your oven rack to the high and heat the broiler. Retrieve the steak and cut into  ¼ -  ½ inch thick slices to lay over the broccoli.  Take any juices from the cutting  board and drizzle over the steak. Sprinkle cheese (as much as is to your liking) over the dish and place under broiler until for about 3 minutes for medium rare. Squeeze lemon juice over vegetables and serve.   

 

Links of import 

Recipe: https://www.bonappetit.com/recipe/skillet-cheesesteak-with-broccoli-rabe

Meat: https://thehonestbison.com/shop-meats/ribeye-steak/?v=e2ae933451f4

Wine: https://capriocellars.orderport.net/product-details/0165/2020-Eleanor-Estate-Red-Wine

Pumpkin Turkey Chili - The Perfect Fall Dish

 Fall is time for Pumpkins and Chili

So why not 

Pumpkin Turkey Chili 

(Photo credit to Larissa Sklar)

Greg my youngest son and his wife Larissa called me late this afternoon and wanted to know how I made my Turkey Pumpkin Chili (picture above is their rendition of my recipe. I texted  it to them from memory)

Cut two pie pumpkins in half and clean them out reserving the seeds for later.

Spray or rub olive oil on the inside of the pumpkin.

Sprinkle with garlic salt, cumin, and cayenne pepper.

Place flat side down on cookie sheet and roast at 400 degrees for 30 to 40 minutes until soft.

When pumpkins are ready, brown one package of ground turkey meat with olive oil.

When browned add one chopped onion and a diced jalapeño to the turkey and continue browning.

Add more cumin, garlic salt, and cayenne pepper.

Scoop pumpkin meat into pot on medium to low heat.

Add a can of: cannellini beans, garbanzo beans, and stewed tomatoes.

Add one box of low sodium chicken broth

Simmer!!!

While simmering take the reserved pumpkin seeds and toast them in a pan with cumin and cayenne pepper.

To task the seed, clean them and pat dry them.  Heat a pan over high heat, and spay a little bit of olive oil on the seeds prior to placing them in the pan.  Place the seeds in the pan and lower heat to medium.  while cooking sprinkle cumin and cayenne pepper on the seeds.  Keep the seeds moving in the pan and you may have to spay a little more olive oil.

Once golden brown, chop the seeds and use them to garnish a over guacamole when serving the Turkey Pumpkin Chili.

(Larissa said she enjoyed the seeds on their own.  So make enough for future snacking)

(photo credit to Larissa Sklar)

Ingredients

Two Pie pumpkins

cumin

garlic salt

Cayenne pepper

1 box low sodium chicken broth

1 yellow onion

1 can cannellini beans

1 can garbanzo beans

1 can stewed tomatoes

1 jalapeño

Guacamole for topping

Olive oil 

olive oil spray

Scotch, Steak, and Cigars

(As I get ready to reignite FoodByDoug, I have found a few blogs that I wrote years ago and never published.  These are unedited, and not polished)

My intentions as a blogger are better than my blogging itself.  I take pictures, download them to my computer and write several blogs in my head -- but getting them actually on FoodbyDoug is another issue.

Lets start off with Scotch, Steaks, and Cigars.  Last year and again this year I auctioned a night of scotch tasting, steaks, and cigar off as an live auction item at the Okanogan Omak Rotary Wine and Cheese.  Jacque and I put similar night up for auction at the Loup Loup Taste of Three Valleys.  This

year I had the privilege of having my friend Chuck Ladouceur join me in the kitchen preparing and serving our guest.

Chuck and I started the night before with making three different Creme Brûlée's.  Knowing the number of course our guest were going to have, we opted to make them bite size using chines soup spoons-- this was an experiment that will return.

 We also did the grape leaves the night before.  We learned an important lesson that when using fresh grape leaves you want to pick them earlier in the season.

The grape eaves were on the table waiting for the guest as their foist course when they came up from enjoying appetizers and scotch downstairs by the wood-oven and fireplace.

 Scotch Gravlax is so incredibly simple to make, and is incredibly impressive.  To make Gravlas you place a salmon filet in  your freezer until it is stiff not frozen (this allows for thinner slicing).  You then drizzle a generous amount of the scotch of your choosing, some salt, sugar, and dill, as well as some lemon juice.  Let it sit for over night.  I will turn it over after several hours and repeat the above process.

The gravlax was served on top of a Latkah (potato pancake, a dollop of sour cream, and fresh chive for garnish)

Chuck created an incredible mac and cheese that we cooked in the wood-oven.  This was a last minute idea, but was one of the favorite appetizers of the night.  Knowing that the tasting was going to include 15 different scotches, we thought a little mac and cheese on empty stomachs might do well before dinner...we were right!

 Marmalade onion and gorgonzola pizza with balsamic reduction has become one of my favorite pizzas to serve.

The night was broken into four tastings, giving our guest the opportunity to enjoy appetizers and the fellowship of friends.

No celebration is complete with the sabering of a champagne bottle.  

For the main course after the grape leaves, pumpkin soup, gravlax on latkes,

our guest enjoyed steaks with port butter.

(Port butter has now become a required condiment in my household after making it for this dinner and having left-over butter.  In a future blog, I will have my friend Chuck share how he makes this great addition to any steak or prime rib.

The final course before dessert was a simple salad of charred hearts of romain