Let me begin by saying thank you for supplying me with such excellent products for this competition. I am introducing wild boar to my customers on the spring menu and probably will extend it to the summer.
Triple wrapped Wild Boar Tenderloin, Blueberry Tequila Risotto in a baked Okanagan Mackintosh Apple and Roasted Red Pepper Maple Balsamic reduction accompanied by Apple Riesling steamed Asparagus and Baby Carrot. The tenderloin was seared seasoned with salt, pepper and fresh pineapple and wrapped with Wild Boar prosciutto, Oka cheese, and Savoy Cabbage then baked in the oven at 455 F for 8 minutes. Preparing, cooking and plating everthing from scratch, took me 33 minutes and 46 seconds for a Silver Medal in the Professional category at the Western Canadian Culinary Art competition in Kelowna.
Thank you again for surpassing my expectations on your fabulous products.
Yan Therien, Executive Chef
Coletranes Restaurant & Catering
Dear Earl, Deb & Family,
Just a note to thank you very much for your hospitality and help during our hog hunt on the May long weekend. We had a very memorable time and hope to do it again sometime.
Enclosed please find three arrows and the three broad heads to replace the ones you had lent Darrell so he was able to hunt in spite of the theft that had occurred the night before of all his equipment prior to us leaving home. Without the use of your crossbow and accessories, the whole trip would have been spoiled, so we thank you for turning a bad situation into a good one for us.
One more interesting twist to our hog hunting venture; I was two months pregnant while I was shooting the boar full of holes! Looking back, it was quite amusing to be doing something of such a risky nature while carrying a baby! Our second child is due this December, just before Christmas. Won't I have a story to tell it in the future?
We enjoyed ourselves very much, from the hunt to the wonderful and delicous meal, to meeting your family and friends. Thanks again and take care.
Darrell and Gwen Baxter