We’ve transformed our member-exclusive pick-up event into a wine and culinary competition! This newly reimagined spring event, taking place Saturday, March 25 and Sunday, March 26 at Quails’ Gate Winery, boasts two visiting chefs from well-known kitchens right here in the Okanagan Valley.

Here is a look at how the event will unfold:

  • The Old Vines Restaurant Culinary Team will host two visiting chefs.
  • These chefs will go head-to-head, daring to expertly pair a feature dish with Quails’ Gate wine.
  • Wine Club Members will have the chance to vote on their favourite dish and crown a winner.

Participants Chef Kai Koroll from Humo Izakaya and Chef Erik Fassbind from Salt & Brick will join us for this inaugural event happening later this month. Read on to learn more delicious details about these power players.

Introducing Chef Kai Koroll from Humo Izakaya

Humo Izakaya is a contemporary dining concept that combines the best of Asia and Latin America in a modern and innovative way. The restaurant’s owners; Chef Kai Koroll and General Manager Alexandra Perras, are passionate about creating a unique and ingredient-driven menu that showcases the bounty of the Okanagan and beyond. Chef Koroll draws on his extensive culinary experience to craft a menu that draws inspiration from Japanese elegance and technique while infusing traditional Mexican flavours and textures. He sources heirloom corn varieties from the Oaxacan highlands, which he nixtamalizes, grinds, and forms into handcrafted tortillas in-house. He also slow-smokes and charcoal grills artisanal proteins over an open flame, infusing them with bold and complex flavours.

In addition to delicious food, Humo’s beverage program boasts masterfully curated cocktails, offerings of both Japanese and locally produced traditional sakes, an extensive list of artisanal Mezcals and Tequilas and an ever-rotating unique wine selection.

Humo Izakaya is set to open its doors Tuesday, April 11. Mark your calendars!



Introducing Chef Erik Fassbind from Salt & Brick

A daily fresh sheet menu and a 100% local wine list make Salt & Brick one of the  Okanagan’s most unique culinary adventures and a hit with locals and tourists alike. Owners, Casey Greabeiel and Craig Lewis shut down the restaurant for a renovation and a full rebrand back in 2018. This is when Salted Brick became…… Salt & Brick.

In addition to a name change, the charcuterie fridge became a wine fridge, the grab-and-go was replaced with an iconic neon sign and the dark wallpaper was replaced with a vibrant floral pattern that has become signature to Salt & Brick.

Chef Erik Fassbind took over the Salt & Brick kitchen in 2021 and is incredibly proud of what his team has been able to do with 958 square feet, five induction burners, an old but reliable Rational Oven and a lot of blood, sweat and tears from their all-star team.

The menu is created daily with many dishes only ever being featured for one night. Daily fresh sheet and local Okanagan wine? Music to our ears!



Chef Kai Koroll from Humo Izakaya and Chef Erik Fassbind from Salt & Brick will go head-to-head on Saturday, March 25 and Sunday, March 26 at Quails’ Gate Winery. Don’t miss your chance to get in on all the delicious action by becoming a Wine Club member today!



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