Alexander Keith Campbell has taken over as chef at Penticton’s TIME winery.
Chef AK will oversee the small plate program at TIME’s downtown Penticton location, as well as the culinary program at Evolve Cellars.
Both brands are operated by Encore Vineyards Ltd., and Campbell will collaborate with Harry McWatters and Christa-Lee McWatters to develop pairings on both winery menus.
“TIME Winery could profoundly change the food scene in Penticton. I’m excited to work with the team because there is a unified vision and a heritage of quality and dedication that I want to be a part of,” Campbell says.
A graduate of Culinary Institute of Canada in Charlottetown, the Nova Scotia boy has led culinary teams in places such as the Naramata Heritage Inn and Spa, Truffle Pigs Bistro and Lodge, and the Heather Mountain Lodge Resort.
Prior to joining TIME Winery, he was assistant director of culinary operations for Vintage Hospitality.
“My culinary approach is simple. I cook food that is big on flavour, bold, and fun,” Campbell says. “However, the most important is that no matter what I prepare, the experience that I deliver for guests will be one that I want to receive.”
TIME is located in the former PenMar Theatre Complex in downtown Penticton. The winery’s cellars have been open since last summer, and the restaurant and tasting room are in their final stages.
The winery hasn’t officially announced an opening date for the restaurant, but Campbell says the menu will consist of dishes like chickpea frites with charred onion salt, basil and garlic yogurt sauce; or a short rib hush puppy with roast corn batter and a spicy tomato jam; or a selection of “breads and boards” that feature cheeses, breads, charcuterie and antipasti.
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