It含羞草研究社檚 been almost three years in the making but it was well worth the wait: Kelowna restaurant Salt and Brick made its debut on the Food Network含羞草研究社檚 Big Food Bucket List with host John Catucci.

Chef James Holmes says the restaurant interviewed with the Food Network two years ago in the hopes of appearing on the show, but at the time the program chose not to come to the Okanagan.

含羞草研究社淭hen they decided to come, so they reached out, we did some interviews and it went back and forth, and then they came and filmed in September of last year.含羞草研究社�

Big Food Bucket List is a series where the host, Catucci, goes out in search of must-eat meals by chefs and learns how they make their unique creations.

Chef Holmes describes his food as just that 含羞草研究社� a little different.

含羞草研究社淭he joke is that my food doesn含羞草研究社檛 make sense on paper, but makes sense when you eat it,含羞草研究社� he explains.

含羞草研究社淰ery whimsical, childhood memories are brought back in a lot of my dishes. I am not afraid to do some of the things chefs can含羞草研究社檛 do because of the restrictions of their concept, but the owners here have just let me have full rein and it含羞草研究社檚 been amazing.含羞草研究社�

Having the show premier on the Food Network doesn含羞草研究社檛 just bolster the restaurant Salt and Brick, it also shines a spotlight on Kelowna.

含羞草研究社淲e have had great chefs on Top Chef and Chopped from Kelowna, but we need to keep the ball rolling and let North America know what含羞草研究社檚 happening here,含羞草研究社� Holmes says.

Up next for the chef and his restaurant is another premier on a different Food Network program in April.

Please note that Provincial Health Protocols currently advise against travelling outside your region to help prevent the spread of COVID-19.

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