OpenRoad Driver Volume 14 Issue 1 - Page 27

Volume 14 Issue 1 » 27 CRAFT CORNER KITCHEN Craft Corner Kitchen opened in 2016 with a mission to be “community sourced, community driven” in delivering great- tasting food and beverages while creating a fellowship of foodies. Owners Chef James Holmes and double-duty Mixologist/ Bartender Jonathan Cote are joined by like-minded colleagues, Chef Jason Meyers and Chef/Baker Holly Kernohan. Together they’ve crafted the place where other chefs go, and in almost any visit, you’ll find a who’s who of the food and beverage industry. I’ve bumped into regulars like Jay and Wendy Drysdale of Bella Wines, Tyler Harlton of TH Wines, Bradley Cooper from Serendipity Wine along with partner/Black Cloud Wine co-owner, Audralee Daum, plus Cannery Brewing’s Ian Dyck. Bad Tattoo’s Rob Theroux even has a secret burger. Inside the restaurant there is a massive hand-hewn wooden communal table that dominates the room. It signals Craft Corner’s sharing-plate concept. Some diners are surprised as dishes arrive when ready rather than fading under a heat lamp to serve everyone at once. Attention to bio-waste sets Craft Corner apart. Holmes admits, “It took owning a restaurant to be inspired by the untapped wells of product. Grant Stevely, Dubh Glas Distillery, suggested the botanicals left from his Noteworthy Gin were still packed with flavour. Jason Cox, The People’s Crafthouse, advocated similarly about the mashes and spices from his sodas.” Holmes and Cote plunged into “urban foraging” for passionate and practical reasons to reuse rather than let something go to waste, cut costs, and capitalize on all that great flavour left. Beet parings, for example, are transformed to sugar. Other rescues comprise some 24 seasoning salts, pickling juices and bar syrups at the ready. Cote embraces the farm-to-glass mentality offering classic drinks and new favourites as a key advocate in the Okanagan Cocktail Movement. 557 Main Street Penticton, BC (250) 493-2368