Kelowna's Hotel Eldorado and Tower Ranch Golf and Country

Management at Berts Electric were good enough to reward some of their responsible type employees with a bit of a golf long weekend. You may have come across events of this nature in the past while perusing this blog. Anyway, on Thursday morning a group of us showed up at Shell Aviation in Abbotsford, were loaded onto a smallish chartered plane and flown to Kelowna.
From there, we were transported on a too big bus to the Hotel Eldorado (our home until Sunday) where we dropped our bags, grabbed a snack and then headed straight out to Tower Ranch Golf and Country Club.
In this group of a dozen guys from Bert's, I rank near the bottom as far as golfing skill is concerned however, I still love the game, being outdoors and hanging with my peers. I felt like I might have improved over the course of the three days when I was able to apply suggestions like, "keep your head down!"
The views from the hills of Kelowna are more than a little impressive and the fauna is close by. More views later. After finishing our first 18 holes, we went back to our rooms and cleaned up for dinner.
There is nothing like a dining room on the water and the Hotel Eldorado is all Lake Okanagan front. We were seated in a room to ourselves and our long-suffering server began the ordeal of looking after us for I'm not sure how many hours.
The Vintage Room at the Hotel Eldorado serves a pretty straightforward menu but I generally try to search out the items that I feel will test the kitchen's skill set. That being said, I notice that the Tomato Burrata Salad does not claim "house-made" burrata. Still, it was a very nice salad. The burrata was creamy and rich and the basil, beet and balsamic reduction made me happy.
Usually chicken would be the last thing that I would order but Chicken Leg Confit is slow-cooked in duck fat! The result of the duck fat was some silky-rich chicken with some very crispy accents from a visit to a saute pan I assume. The polenta and vegetables that were served with the chicken made it feel a little like a home-cooked meal. Very nice!
On the HE dessert menu, there are a few homemade sorbet and ice cream choices which were very tempting. However, I couldn't pass on the Buttermilk & Rosemary Panna Cotta with Lychee granita, raspberry and rose tea. It is hard to imagine so many diverse flavours playing together nicely but this was a winner. You don't expect rosemary in your dessert but the mild piney accent was just there without taking over.
Our group would be fed quite a lot by the hotel kitchen folks and it was always a pleasant and friendly experience complete with the beautiful water view in the background.
Stay tuned for Friday's adventures.

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