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 – 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 14 – Plant-based – Vegetables and fruit are at the forefront in this dinner celebrating the Spring bounty of the Okanagan. After a long, dark winter come and enjoy a taste of spring as we serve dishes celebrating all that is fresh and green.
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.