GetMyBoat, the app that likens itself to the world’s largest Airbnb of boats, has come to Kelowna.
The San Francisco-based company has been around since 2013, but it just entered the B.C. market this year.
Boat owners and tour operators can attract renters, customers and extra income by listing on the site for free.
Boat owners and tour operators only pay a fee when a booking is made.
That’s how GetMyBoat makes money. “There are awesome boats available to rent in B.C., as well as water experiences like fishing charters and rafting trips,” said GetMyBoat marketing coordinator Val Streif.
“From Vancouver to Kelowna and and everywhere in between, there are so many amazing boating locations and we want to help everyone get out and enjoy the waters.”
Right now, 20 boats and water experiences are listed in Kelowna with GetMyBoat.
For instance, DNA Experience has a MasterCraft wakeboat that can be taken out with a captain for $206 an hour for wakeboarding, wakesurfing or cruising.
There’s a Moombo Mondo wakeboat for rent for $112 an hour and a Tige bowrider for $225 an hour.
Yacht Life will take out up to 10 passengers on its 26-foot sailboat starting at $30 an hour.
A luxury sailboat is available for $75 an hour; a patio boat for $37 per person; a houseboat for $412 an hour; flyboarding for $68; a fishing boat for $350 a day; a jet boat tour for $56 per person; and parasailing for $204.
“Most millennials don’t want to invest in owning a boat, as they are huge expenses and impractical for people who can only get out on the water once or twice a year,” said Streif.
“We are helping them to rent what they want, when they want, right from the palm of their hand with our app for iOS and Android.”
Riffing off the name of Italian sparkling wine, prosecco, B.C. Tree Fruits Cider has launched a line of hard sparkling ciders called M.O. Fruitsecco.
As with most cider, apples are the base of all three, but some additional ingredients and soda water create different flavours and sparkle.
Sparkling Dry features the fermented juice of four apples, a sprig of lavender and soda water.
Sparkling Rose is made up of three-and-a-half apples, nine cherries and soda water.
And Sparkling Basil is four apples, a basil, yes basil, leaf and soda water.
All come in around 120 calories and 5% alcohol, are gluten-free and contain no refined sugars or colours.
The Fruitseccos are part of the company’s goal to develop new products in the ready-to-drink alcohol category.
Fruitsecco is sold in 355ml cans for about $10 a four-pack.
Sparkling Rose is available in B.C. government liquor stores as well as select private liquor stores and some grocery stores.
Sparkling Dry and Sparkling Basil are in select private store and grocery locations.
B.C. Tree Fruits is the Kelowna-based co-operative owned by more than 400 members to pack, market and distribute the orchardist’s fruit.
A few years ago, the co-op diversified into cider with its Broken Ladder brand to use additional apples.
The Broken Ladder line has apples, pears and apples, apples and hops and rose flavours.
This isn’t a restaurant, but it has everything to do with food.
Chef Rod Butters, who already has three restaurants downtown, is opening a fourth space called The Okanagan Table at 1571 Pandosy St. in the historic, brick building between Mosaic Books and Olive & Elle.
The Okanagan Table isn’t a restaurant, but a venue for use as a kitchen, event space and off-site catering preparation.
The concept is also named after Butters’ 2017 cookbook, The Okanagan Table: The Art of Everyday Home Cooking.
The Okanagan Table will be the commissary kitchen for Butters’ four other restos – Raudz Regional Table, Micro Bar+Bites and Sunny’s Modern Diner, all downtown, and Terrafina at Hester Creek Winery in Oliver.
Coincidentally, Raudz, Micro and Sunny’s are all also in historic, brick downtown buildings at 1560 Water St., 1500 Water St. and 235 Bernard Ave., respectively.
The Okanagan Table kitchen will be where meats are butchered, stock is made, in-house training is done and pastry chef Jason Whitfield works his magic.
Foods for all of Raudz catering jobs will also be prepared at The Okanagan Table.
There will be space for private sit-down dinners for up to 30 people and stand-up receptions for up to 50, cooking classes and wine tastings.
For such events, guests will be just steps away from the kitchen action and menus and wine pairings will be customized.
There will also be a small retail space stocked with The Okanagan Table cookbook, Raudz’s famous blackberry ketchup, other food items, including the Soul Stock the restaurants make and use and some of the kitchen wares the Raudz culinary team uses and loves.
Renovations are underway and the space should open some time this summer.
Architect Tim Bullinger of Vancouver-based Arca 3 Design Studio planned the space to be functional, but upscale, with a dash of glamour. Bullinger also designed Raudz, Micro and Sunny’s.
Raudz Creative Concepts is co-owned by Butters and business partner and sommelier Audrey Surrao and Bernard Casavant, a former Okanagan College culinary instructor and former chef at Manteo Resort, is the director of operations.
Steve MacNaull is The Daily Courier’s business reporter and columnist. Reach him at firstname.lastname@example.org.