April12th, 2025: Headed for Hanks and Kurtis Kolt explains…. everything!!
hello
THE SHOW
Kurtis Kolt – Wine Educator, Judge, Writer. (Vancouver)
This is a wild and crazy time in the wine business.
Kurtis Kolt
As a result of the recent Winter cold snaps in the Okanagan, many vineyards were killed and what did survive offered up very small production possibilities.
In order to survive, BC wineries were given permission to source grapes from out of the province. They headed for Washington, Oregon, California, Niagara and The Cowichan. Those wines, the whites at least, will be showing up on shelves just about now. Blends we’ve never seen before. The bottles will be marked and labels changed to reflect out of province sources.
How will wine fans respond? Kurtis has sharp opinions.
Because of US tariffs, there’s a renewed discussion about provincial trade barriers finally changing. The Alberta / BC wine partnership is part of the discussion.
Kurtis covers a lot of ground here. The dialogue is like a tennis match.! Lots of back and forth.
Best of all, Top Drop 2025 is coming to Vancouver (May 13) and Calgary (May 15)
Top Drop is the best small wine festival anywhere.
One of the reasons it’s held in such high regard? It’s because Kurtis Kolt is one of the driving forces behind the curating and presenting of the attending wineries.
Examples? –
Piro Wine – (Santa Barbara)
Planeta (Sicily)
Dr Loosen -= (Mosel)
Tantalus (Okanagan)
Bodegas Arzuaga Navarro (Spain)
Marchesi Di Barolo (Italy)
Orofino (Similkameen)
Roche (Naramata)
Closson Chase (Ontario)
Top Drop Vancouver MAY 13
Top Drop Calgary MAY 15
Kurtis guests on Tasting Room Radio to talk about….“everything”.
Heading for Hanks Cowichan
Hank’s – Provisions from The Cowichan
Hank’s was originally going to be called “Hank & Ludo” named after our dog Hank and a gigantic bull mastiff named Ludo. Then the name was shortened to just Hank’s. Hank, the dog, is named after one of my favorite customers who passed away the month we opened, at the age of 98, Hank was a local gentleman that I met at the Duncan Farmers Market and would walk to the market every Saturday rain or shine with chocolates for us in his pockets and a joke. (Louise Pickles)
(Louise)
Hank would buy charcuterie boxes and terrines from me every week – some he gave as gifts to friends and the rest he ate throughout the week” Louise Pickles
“When you walk into Hanks, there’s a busy bustle going on. There may be 10 customers looking at what’s being offered, some standing in line. In the open kitchen, there always seems to be just as many chefs, bakers, cooks and servers. This is such a wonderful experience.” (TDM)
Louise Pickles –Red Seal Chef, Owner/Operator Pickles’ Pantry Ltd. and Hank’s Cowichan Ltd.
Born and raised in Hong Kong, food has always been an essential part of family life for Red Seal Chef Louise Pickles. After graduating from Brentwood College in 1998, followed by Queen’s University and University of Victoria, Louise decided to make her passion for food and cooking her occupation and signed up to attend the Pacific Institute of Culinary Arts in 2003.
Since graduating, Louise’s career has taken her around the world and back again working in hotels and resorts throughout BC such as The Terminal City Club, Diva at the Metropolitan Hotel, Sonora Resort, Black Rock Oceanfront Resort, and The Hotel Georgia.
After moving to Western Australia to work in Margaret River and the one hatted restaurant “Bistro Moncur” in Sydney NSW, she returned to Ucluelet to take on the role of Executive Chef at Black Rock Oceanfront Resort before starting a family in 2014.
As a family, Louise and her husband and business partner Aaron Walsh have chosen the Cowichan Valley as their home . Louise decided finally to start her own business in 2020. She teamed up with Aaron and coffee roaster, Dana Meiner, to open Hank’s Cowichan in Duncan.
Louise and Aaron
A go-to spot for freshly made pastries, sweet treats, and coffee, Hank’s provides an assortment of provisions, including amazing soups, celebrated sandwiches, cheeses, and charcuterie crafted by Pickles’ Pantry. The breads are a work of edible art. Louise explains how they connected with a French baker who crafts the art. Louise and Aaron are both Red Seal Chefs.
Just imagine how outstanding Hanks is. Well, it’s even better than that. A destination to be celebrated.
Aaron Walsh – Co-owner & Chef Hank’s Cowichan
Originally from Windsor Ontario, Aaron attended cooking school at George Brown College and went on to work in Toronto for a number of years before moving to Vancouver Island where he worked at various establishments including Long Beach Lodge and later with Lisa Ahier to open SOBO.
He stayed on the West Coast for 16 years and he has since worked abroad in Australia and in BC at numerous restaurants and hotels including Black Rock Oceanfront Resort in Ucluelet.
Aaron now oversees production and manages all culinary things and bread baking at their own business, Hanks Cowichan.
STORIES WE’RE WORKING ON
Many BC Spring releases from Washington/Oregon vineyards
Hillside Estate – Spring releases
Noble Ridge – Spring releases
Wine Growers of BC
Orofino Spring releases
Clos du Soleil Spring releases
Bartier Brothers – Spring releases
Mayhem/Meyer Spring Releases
Le Vieux Pin Spring Releases
