The Communal Table brings together locals and visitors to celebrate regional food and wine, featuring fare that is local, rustic, simple, straightforward and seasonal. 


Watch this space for Fall 2019 Communal Dinner dates and themes!

Spring 2019:

April 9 – Farm to Flame Collab Dinner - Cait Bermuhler and Jess Marshall of Stoke Kitchen in St Catharines, Ontario (chef Jeff’s hometown) bring their fire and smoke influenced cooking to the Okanagan

April 16 – Fermentation – Discover another level of flavour that fermentation brings to the plate. Explore the complex flavours that fermentation brings to our tables with this meal featuring everything from yogurt to bread, cheese and salami.

April 23 – Umbria – Explore the flavours of the green heartland of Italy. Food and wine are as much a part of Umbria's charm as its scenery and history. Regional dishes are flavorful without being fussy or fancy.

April 30 – Caribbean Collab Dinner – Chef Cullin David of Calabash Caribbean Bistro in Vancouver brings flavours of the Caribbean to Miradoro. The Caribbean has seen many visitors from different continents for centuries and one of the greatest cultural impacts of this migration has been on the food.

May 7 – Porchetta – Chef Jeff celebrates the wonder of pork!

May 14 – Twisted Tuesday – Manny prepares delicious French food with help from the kitchen crew, while Chef Jeff tries to keep your wine order straight. An irregular and entertaining night where Chef and Restaurateur switch roles.

May 21 – Foraged – A taste of nature’s larder in its purest form and one of ours, and our customers’ favourites every year. The kitchen heads out early in the morning to collect delicious Okanagan wild edibles to create a unique field to plate menu from the bounty that nature provides.

May 28 - Paella! – Always a favourite, this dinner is known to sell out!

This is modern wine country cuisine. Our food pays homage to the bounty of the Okanagan, using the culinary traditions of the Mediterranean as our inspiration. We believe that there’s nothing better than simply, but well-prepared ingredients from our local fields, forests and ocean.
Jeff Van Geest - Executive Chef