Every July, the Okanagan stone fruit starts arriving and the kitchen at Sugar Summit Drive shifts into a different gear. Peaches, nectarines, sour cherries, Italian prunes: they come in fast, they are at their best for about two weeks, and then they are gone. Cooking with them well means paying attention to that window and not trying to stretch it.
When Sugar Summit Drive opened in 2018, the wine list was twelve bottles long. It is still about twelve bottles long. That was not an accident or a budget constraint. A short list, changed regularly, is genuinely more useful to a guest than a long list that sits still for a year.
Sunday brunch at Sugar Summit Drive runs once a week, 10am to 2pm, and it books up faster than any other service we run. We started it in the second year, mostly because Claire wanted an excuse to make egg dishes and pastries in the same service. It has been the same format ever since.
The phrase 'seasonal menu' gets used a lot in restaurant marketing and means almost nothing on its own. At Sugar Summit Drive, it means the menu changes every four to six weeks based on what is actually available from the farms and the coast. Sometimes it changes faster than that. Here is what that looks like in practice.
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