Osoyoos Oyster Festival returns this month for seventh year

At about 400 kilometres from the Pacific Ocean, Osoyoos seems an unlikely location for an oyster festival.

But the Osoyoos Oyster Festival is back for its seventh year from April 18 to 22 and the event shows signs of being as popular as ever.

Oysters are strictly saltwater creatures and there are no oysters in Osoyoos Lake.

While the oysters may take a bit of a trip to get here, the wines, ciders, beers and spirits they’re served with are all local.

“We were looking for a really nice complementary food or culinary experience to go along with the wines of the region,” said Kelley Glazer, executive director of Destination Osoyoos. “It seemed oysters were something that nobody else was doing and it was something that was well paired with wine. It appears there are more oyster aficionados than we ever thought.”

Although local chefs will offer a variety of ways to prepare and serve oysters, those not fond of the saltwater mollusks may be out of luck. Chicken isn’t on most of the menus.

“It’s not the chicken event,” said Glazer.

The festival takes place at some of the major local resorts, hotels and wineries and there are events for all tastes – from the very informal to a dress-up special night out.

The oysters come from several suppliers including Kelowna’s Codfathers Seafood Market, and Vancouver Island’s Out Landish Shellfish Guild and Effingham Oysters.

There are three signature events – the Beach BBQ and Brews at Walnut Beach on Friday, April 20, the afternoon Deep Sea Garden Party at Watermark Beach Resort on Saturday, April 21, and the Art of the Pearl Gala at Spirit Ridge Resort, on the Saturday evening.

A ticket bundle for all three signature events is available for $198 per person.

Additionally, there are several partner events at Tinhorn Creek Winery, Terrafina Restaurant at Hester Creek by Raudz, Holiday Inn and Suites, the Sage Pub, and a Sunday brunch at the Watermark Beach Resort.

“It’s a really well-rounded, fun event where it gives you a chance to experience a little bit of everything that Osoyoos has to offer,” said Glazer.

She notes that the three signature events give guests a chance to experience some of the key venues of the area, but there will be a different party atmosphere for each of the events.

The barbecue on the Friday night at Walnut Beach, she suggests, may appeal to a younger group who are more interested in the party atmosphere.

The daytime Deep Sea Garden Party at the Watermark may be more family oriented and young families are encouraged to attend, she said, acknowledging that not all children like oysters.

The Saturday night Art of the Pearl Gala at Spirit Ridge will be more of a high-class event.

“It’s a bit more expensive an event and it’s definitely geared to a special evening out where you might want to put on the high heels and the party dress,” said Glazer.

People are also encouraged to wear costumes on a nautical or undersea gardens theme, she added.

For more information including ticket sales, and partner events, visit: destinationosoyoos.com/ooysterfest.

RICHARD McGUIRE

Osoyoos Times

Signature Events:

Beach BBQ & Brews at Walnut Beach Resort, April 20, 6 p.m., Tickets: $65

Held on the patio at Walnut Beach Resort, this barbecue-style buffet is a real crowd-pleaser. Hoist a few oysters and imbibe some of the South Okanagan’s best brews, craft ciders and a signature Canadian Whisky cocktail. The barbecues will be manned by chefs from the following restaurants: Miradoro Restaurant, Walnut Beach Resort’s Pointe 49 Kitchen and Bar, and Greenside Grill.

Deep Sea Garden Party at Watermark Beach Resort, April 21, 1 p.m., Tickets: $60 for adults; $25 for youth (one child under the age of 10 admitted free with each adult)

Held outside in the courtyard of Watermark Beach Resort, this informal shindig allows guests to sample culinary delights from under the sea and sip exceptional wine and beer from local wineries and craft breweries. Special guest Patrick McMurray, a former world champion oyster shucker known as “Shucker Paddy,” will be shucking fresh oysters. Roasted pork will also be available.

Art of the Pearl Gala at Spirit Ridge Resort, April 21, 6 p.m., Tickets: $95

This fun, social, grazing soirée is inspired by the ocean and its bounty. Guests will enjoy incredible oyster creations served up by local chefs, along with freshly shucked oysters and charcuterie offerings, paired with wine samples from the area’s award-winning wineries. More than 10 Okanagan restaurants are participating, including: Backyard Farm, Black Sage Bistro (Desert Hills Estate Winery), Greenside Grill, Liquidity Bistro, Masala Bistro (Kismet Estate Winery), Mica Restaurant, Nk’Mip Cellars, and Watermark Beach Resort. More than 15 local wineries will be featured, with whisky and spirit samples offered as well. Guests are encouraged to come in nautical-themed costumes and vie for a “Best Dressed” trophy.

Partner Events:

Long Table Dinner at Miradoro at Tinhorn Creek Winery, April 18, 6:30 p.m., Tickets: $45

Enjoy a special evening, starting with freshly shucked oysters, followed by a three-course dinner dedicated to the oyster.

Under the Tuscan Sea at Terrafina Restaurant at Hester Creek by Raudz, April 19, 6:30 p.m., Tickets: $45

Terrafina Restaurant at Hester Creek by Raudz invites guests to sample pizza and oysters paired with spring releases from Hester Creek, along with tastings from the winery’s “bubbly” neighbours.

Tide to Table Seafood and Spirits at the Holiday Inn and Suites, April 21, 3:30 p.m., Tickets: $62

The Holiday Inn and Suites has teamed up with Sol Grill Room and Lounge, Tumbleweed Spirits and Codfathers Seafood Market for a rustic seafood event featuring a variety of cooked and freshly shucked oysters, paired with locally sourced and made spirits, wine, and brews.

Amateur Shuck ’n Suck Competition at the Sage Pub, April 21, 9 p.m., Registration: $15 per team

Come to compete or come to cheer as teams of two compete to win the coveted title of the Best Shuck ’n Suck Team in the Okanagan. One team member shucks while the other sucks back the oysters.

Sunday Brunch at The Restaurant at Watermark Beach Resort, April 22, 8 a.m. – 1 p.m.

Finish off a food- and fun-filled weekend with Sunday brunch at the Restaurant at Watermark Beach Resort. Chef Adair Scott will prepare dynamic seafood-based features, including freshly shucked oysters, alongside the restaurant’s regular brunch menu.