July 2021 North Shuswap Kicker Article
Pretty perfect first event for Sharon Toes and Mike Gregorig as they hosted 40 very lucky dinner guests for an incredible Father’s Day Dinner at their beautifully manicured BeTeased property in Scotch Creek. If you haven’t already heard, Mike and Sharon had an elegant idea to host dinner parties. Already operating the very successful seasonal BeTeased Food Truck, Shuswap Infusion Teas and a thriving catering business, they have combined all three to bring the Shuswap some unforgettable, big beautiful nights filled with laughter, music and most importantly, delicious food.
Under clear blue skies that turned a magical hue matching the gorgeous lemon lavender fizz welcome cocktail, we were treated to five amazing courses each from a different part of the world. Starting at home we sipped and slurped a Canadian oyster caesar shot featuring Fanny Bay Oysters from Vancouver Island followed by a trip to Greece and lemon & herb lambcicle with tzatziki and olive couscous (so good I did pick it up and eat with my fingers). One of the highlights of the “trip” for us was the stunningly presented vegetable terrine with sweet pea goddess puree from France. Cleansing our palate with some Grey Goose Lemon Sorbet inspired by Switzerland we then ventured to Thailand where we enjoyed pad thai with prawn coconut tofu. While every single course was flavourful and imaginative, for me the South American seared carne asada with chimichurri, asado and street corn fritter was the most outstanding dish of the night. Sharon told us that Mike makes that chimichurri sauce for her, and she puts it on everything and I certainly know why! It was seriously the best I’ve ever had. The seared thinly sliced beef was the perfect host to showcase the flavours, and the herbs came right from their garden minutes before serving. Can’t get fresher than that! A perfect end to a perfect night was a delicious duo di cioccolato from Italy. Overall the menu was extremely well constructed and thought through with each course complimenting the next and all contributing to our round the world journey.
We loved that Celista Wine was available by the glass or bottle and that Chef Chip effortlessly accommodated allergies and food requests. Smoke fired roasted cauliflower replaced the beef and falafel was a great substitute for the lambcicle. A very special touch was the background vocals and guitar talent of Daveton Jones.
Chip, Sharon and their amazing team (big clap here – the servers, bartender and kitchen staff all did a fantastic job), have two more events lined up. In July, The Love of Fire features a very special guest chef and five fiery courses. August brings the Shuswap’s very first Le Diner en Blanc where guests décor and sometimes even the food is presented in shades of white. At time of writing there were a few tickets available for The Love of Fire on Sunday July 25th and Le Diner en Blanc Sunday August 8th. Saturday for both events is sold out. The actual menu for each event is a surprise but if the Father’s Day dinner is any indication, you’ll be wowed.