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Bradley Cooper
Works at Black Cloud Winery
Attended Okanagan University College
Lived in Penticton, BC
1,890 followers|41,490 views
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Bradley Cooper

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This impressive small hotel in Kaslo, BC is a great spot to stay when starting your West Kootenay adventure.  Whether you're ready to tackle the big trout of Kootenay Lake, the awesome peaks of the Selkirks or Purcells or the quiet historic ruins of the mining ghost towns; Kaslo is a compact and friendly town with all the amenities you'll need for your visit.
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This is terrifying!
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Mark P.
 
Wow. 
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Good to connect, best of luck, Peter.
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It's flipping big
 
A huge thanks to Tourism British Columbia for sharing my latest blog post showcasing just how big BC really is. #geography   #cartography  
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Bradley Cooper

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reviewed:
Vanilla Pod Restaurant Ltd The
425 Middle Bench Road North, Penticton, BC V2A 8S5
The entire Okanagan restaurant scene is on a roll. There are some top quality food and wine purveyors that are making waves in the food business way beyond the shores of Okanagan Lake. It hasn't always been this way thanks to a roller-coaster economy based on seasonal tourism, a fragile agricultural tradition, a frugal retirement community and a vanishing resource-extraction industry.

But with diversification and a surging wine/tourism sector, the restaurant business is now able to hold and attract the kind of talent that gets people talking all year round and not just when the celebrity chef shows up for a few months of the year.

The Vanilla Pod has been one of the vanguard of this sea change, Established in Summerland in 2006 by Sheila and Paul Jones, the Pod has been a food innovator and leader in using locally-sourced ingredients to craft thoughtful and playful versions of old favourites and bringing some genuinely original plates to the foodists that pass through their door.
Last year, the Pod made the move from Summerland to the new Poplar Grove Winery on the shoulder of Munson mountain in Penticton. I could write an entire review on the view alone; it's a magnificent accompaniment to every meal. The move was positive in so many ways: more tables, more floor space, a bigger kitchen, and the opportunity to have a space that reflects what I think is more attuned to the Pod philosophy of food preparation and presentation.
It's an essential space. It's a room beautifully understated with clean lines that celebrate and enhance the natural wonder outside those floor-to-ceiling windows. Free from unnecessary kitsch and clutter. In a way, a lot like the plates that parade from the kitchen.
We visited in late November on a Friday evening. We knew it wasn't going to be busy but we always make a reservation. The earlier they can prepare, the better for all.

The harsh realities of British Columbia's grotesque liquor licensing regulations meant there would be no martinis for us. So we chose some sparkling wine from old favourite Blue Mountain. Even though the Vanilla Pod is wholly within Poplar Grove winery, you can still order a few wines from other BC producers chosen with Paul's excellent guidance. It does remain, however, an great opportunity to run through a raft of Poplar's best wines and some from their Monster brand as well.

As we have done many times in the past, we simply close the menu and surrender our appetites to the staff to feed us what they want, all paired with different wines as each course arrives. This is what long-time chef Bruno Terroso excels at; he brings a sense of adventure and flare while using whatever is freshest and newest to give each course that 'wow' factor.

Everything was excellent: here are a few of the highlights.
A first course of seared scallops on a sheath of citrus fennel with pea shoots. Beautiful with the bubble in our glasses,
The next course was a neat twist, presented like a sushi but cooked and warm, Large shrimp, pan seared on rice timpani with a mild red-orange curry.
That was followed by salmon topped with a melange of sauteed mushrooms a small, delicious little pyramid of bread I can not recall the name of.
The 'big' dish was a couple pork chops 'tomahawk' style, draped in apple sauce and resting on a raft of potato pancake.
And there was dessert. A combo of apple tart with ice cream and a creme brulee with classic lavender shortbread cookies.

To say we were blissed out would be an understatement.
The Vanilla Pod should be a must for anyone visiting Penticton and the Okanagan and who believes food is much more than just fuel.
Food ExcellentDecor Very GoodService Very Good
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my friend's to do a story with you,, ok,,, but I liked until I read that newspaper!! abras ai ta,, good Monday, parabens. progress;;;;;
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Bradley Cooper

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If you're traveling to British Columbia's West Kootenays, a day hike is in order to take in the spectacular alpine scenery and look down on the fjord-like lakes in the deep valleys below. This is Idaho Peak, near New Denver. Below is Slocan Lake looking south-southwest. A one lane gravel forest access road takes you to the edge of the treeline (high clearance, 4 X 4 recommended) and from the parking area it's a short and easy walk over an hour to the former fire lookout at the top.
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Ignore me at your own peril, Google+  - Blackberry owners.
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Thanks for the invite.  I'll try to contribute as I see fit.
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Happy Winter Solstice!

Today marks the winter solstice, when the daily path of the Sun in the sky has its lowest peak - or, if you prefer, the north pole of the Earth's axis is tipped away from the Sun as much as it can. From now on we get longer days, shorter nights, and a Sun edging up higher every day in the sky. Yay!

Here's the science behind the real reason for the seasons:

 http://www.slate.com/blogs/bad_astronomy/2012/12/21/winter_solstice_2012_the_axial_tilt_of_the_earth_is_the_real_reason_for.html
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Today is also the summer solstice.
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Bradley Cooper

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Haven't run since September the 1st.  Inspire me.
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Bradley Cooper's profile photoKeven Elliff's profile photoLisa Gonzales's profile photoJoshua Holmes's profile photo
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I'm attending a physio about it at the moment. She's treating it as a referred problem from my lower back, which is interesting. But based on what she's been doing with my spine, it seems to be working.
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People
In his circles
1,352 people
Have him in circles
1,890 people
Mary Jo Manzanares's profile photo
Jaime George's profile photo
Mark A. Leon's profile photo
Work
Occupation
I'm a wine maker but more than that, I'm a speaker, builder, visionary and ideas guy. While riding a bike.
Employment
  • Black Cloud Winery
    owner/wine maker, 2008 - present
  • Township 7 Vineyards & Winery
    wine maker, 2005 - present
  • Daum Cooper Winery Services Ltd.
    owner, 2008 - present
  • Stag's Hollow Winery
    wine maker, 2003 - 2005
  • Mount Baker Vineyards
    associate wine maker, 2002 - 2003
  • Hawthorne Mountain Vineyards
    Retail/ Cellarhand, 1997 - 2002
  • Vidal Estates Winery
    Vintage hand, 1999 - 1999
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Previously
Penticton, BC - Vancouver, BC - Lake Louise, AB - Ocean Beach, CA
Story
Tagline
Just another world-famous, rockstar winemaker.
Introduction
Hi everybody! I'm a professional wine maker with a background in journalism and restaurants.  I grew up in North Surrey, BC, Canada in a neighbourhood call Bolivar Heights. I may be the only one who knew that was the actual name of the area.  Most just called it North Whalley.
You can follow along the wine maker's journey by checking out the Black Cloud (my blog) and see if we get to create our own winery at some point.  I promise to start updating more than I have in the past. I'm heavily influenced by social media and I can often lend a helpful hand to those looking to explore 'socmed' for the first time.
I'm the winemaker/keeper of the quality at Township 7 Vineyards & Winery since 2005 where the team and I have managed to continue creating outstanding  red and white wines that have garnered over 100 local and international awards.
I'm also in the process of creating my own brand called Black Cloud . My wife Audralee Daum and me have spent the last few years building our tiny Pinot Noir exclusive label up to about 300 cases and we are now in the process of attracting investors to take us from a virtual to an actual winery.
I spend a lot of time on TwitterFacebook, and other social media sites. Real-time exchange of ideas and relationship building is changing our lives faster then we know - in the wine world and in our everyday lives.
I'm married with 4 children.  Melanie (32), Taylor (24), Jackson (21) and Ben (12).  And now girl grandchild Bo, who's just a little over 2 years. (as of June , 2013)
You can find more out about me and my professional services here or by checking my list of links off to the right.
I live in Okanagan wine country, on the Naramata Bench, on the east side of Penticton, B.C., Canada.  I love to ski and have since I was 12.  I've recently started running again.  Come on out here and cheer me on as I take on the Half!
*Update: I successfully ran the Las Vegas Half Marathon in 2:39! Yah!
** Update: Successfully ran the BMO 1/2 Marathon on May 6, 2012
*** Running the inaugural Half Marathon in Banff on June 23, 2013
Bragging rights
I'm a pretty good cook.
Education
  • Okanagan University College
    winery assistant program, 1997 - 1999
  • Vancouver CC Langara
    Journalism, 1977 - 1979
  • Douglas College
    UT, 1985 - 1987
Basic Information
Gender
Male
Looking for
Friends, Networking
The entire Okanagan restaurant scene is on a roll. There are some top quality food and wine purveyors that are making waves in the food business way beyond the shores of Okanagan Lake. It hasn't always been this way thanks to a roller-coaster economy based on seasonal tourism, a fragile agricultural tradition, a frugal retirement community and a vanishing resource-extraction industry. But with diversification and a surging wine/tourism sector, the restaurant business is now able to hold and attract the kind of talent that gets people talking all year round and not just when the celebrity chef shows up for a few months of the year. The Vanilla Pod has been one of the vanguard of this sea change, Established in Summerland in 2006 by Sheila and Paul Jones, the Pod has been a food innovator and leader in using locally-sourced ingredients to craft thoughtful and playful versions of old favourites and bringing some genuinely original plates to the foodists that pass through their door. Last year, the Pod made the move from Summerland to the new Poplar Grove Winery on the shoulder of Munson mountain in Penticton. I could write an entire review on the view alone; it's a magnificent accompaniment to every meal. The move was positive in so many ways: more tables, more floor space, a bigger kitchen, and the opportunity to have a space that reflects what I think is more attuned to the Pod philosophy of food preparation and presentation. It's an essential space. It's a room beautifully understated with clean lines that celebrate and enhance the natural wonder outside those floor-to-ceiling windows. Free from unnecessary kitsch and clutter. In a way, a lot like the plates that parade from the kitchen. We visited in late November on a Friday evening. We knew it wasn't going to be busy but we always make a reservation. The earlier they can prepare, the better for all. The harsh realities of British Columbia's grotesque liquor licensing regulations meant there would be no martinis for us. So we chose some sparkling wine from old favourite Blue Mountain. Even though the Vanilla Pod is wholly within Poplar Grove winery, you can still order a few wines from other BC producers chosen with Paul's excellent guidance. It does remain, however, an great opportunity to run through a raft of Poplar's best wines and some from their Monster brand as well. As we have done many times in the past, we simply close the menu and surrender our appetites to the staff to feed us what they want, all paired with different wines as each course arrives. This is what long-time chef Bruno Terroso excels at; he brings a sense of adventure and flare while using whatever is freshest and newest to give each course that 'wow' factor. Everything was excellent: here are a few of the highlights. A first course of seared scallops on a sheath of citrus fennel with pea shoots. Beautiful with the bubble in our glasses, The next course was a neat twist, presented like a sushi but cooked and warm, Large shrimp, pan seared on rice timpani with a mild red-orange curry. That was followed by salmon topped with a melange of sauteed mushrooms a small, delicious little pyramid of bread I can not recall the name of. The 'big' dish was a couple pork chops 'tomahawk' style, draped in apple sauce and resting on a raft of potato pancake. And there was dessert. A combo of apple tart with ice cream and a creme brulee with classic lavender shortbread cookies. To say we were blissed out would be an understatement. The Vanilla Pod should be a must for anyone visiting Penticton and the Okanagan and who believes food is much more than just fuel.
• • •
Food: ExcellentDecor: Very goodService: Very good
Public - a year ago
reviewed a year ago
1 review
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