Product Provided by: Shelley Robinson & Luc Bissonette | Big White Ski Resort
Celery, onion, garlic, mixed bc mushrooms, russet potato, Parmesan cheese, egg white, salt, pepper, flour, vegan butter, special spices.
Chutney - Gatzke farm Peaches, vinegar, sugar, jalapeño, shallot.
Photography credits: Carson Photography
Shelley Robinson is a seasoned culinary veteran who has co-authored four cookbooks and owned and operated two restaurants, a café and an artisanal grocery store. Chef Shelley has twice been nominated to represent Canada as a delegate for Slow Food in Turin Italy. In addition, they were the 2014 winner of Food Network’s “Chopped Canada” and competed in the 2014 “Top Chef Canada.
Luc Bassonette is classically trained in French cuisine having completed his Grand Diploma in Paris. After working at the prestigious Michelin stared George V as a chef de partie , The Taillevant, and Le meuris to name a few, he found himself back in Canada accepting a Sous Chef position at Bouchons in 2004 and taking over The Executive Chef position in 2010-2018.
Shelley and Luc are representing Big White Ski resort. Their pie is a delectable vegetarian mushroom tourtiere with peach chutney sure to please plant and meat lovers alike.
Pie Pickup Location: 2310 Enterprise way
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