On a crisp winter evening, Okanagan Table restaurant was abuzz with excitement as employees gathered for the annual company Christmas party. The venue, a favourite among locals and tourists alike, was decked out in holiday decor, adding to the festive atmosphere.

Co-owner of Okanagan Table Audrey Surrao greeted guests with a warm smile as they arrived. As guests mingled and caught up with their colleagues, the mouth-watering aroma of dinner wafted through the air. The meal had been expertly prepared by Chef Rod Butters, who had spent days planning and perfecting the menu.

The dinner began with Fermented red fife focaccia and roasted mushroom soup paired with Hester Creek Estate Winery's Trebbiano. The next course was tomato poached pacific prawns with winter greens and squash paired with Meyers Family Vineyards 'Tribute' Chardonnay. This was followed by a hearty main course of New York striploin 'sours vide', served with bacon wrapped potatoes and root vegetables Paired with Hester Creek Estate Winery 'The Judge'. For dessert, Chef Rod Butters surprised everyone with a show-stopping layered pear, caramel and mascarpone mousse.

As the evening came to a close, all  fourteen guests left the party feeling full and satisfied, already looking forward to next year's celebration. Audrey Surrao and Chef Rod Butters received numerous thank-you's and well wishes as people left, clearly appreciated for their efforts in making the evening so special.

Overall, the company Christmas party at Okanagan Table was a resounding success, a perfect way for the team to come together and celebrate the holiday season.