Christmas Tree Lighting at Our Place December 5th, 5-7 PM

Join us at Our Place for a magical evening as we kick off the holiday season together! Bring your family and friends for a cozy FREE night filled with festive cheer, including a meet-and-greet with Santa, our annual tree lighting, and plenty of seasonal fun.

• Meet-and-greetwith Santa
• Tree Lighting Ceremony
• Hotdogs
• Marshmallows Roasting
• Hot Chocolate Station
• Face Painting

It‘s the perfect way to welcome the season, connect with neighbours, and make new holiday memories& traditions here at McKinley Beach.

Remember to dress warm!

WE LOOK FORWARD TO CELEBRATING WITH YOU!

COURT CLOSURE FOR THE SEASON

Asthecolder weather settles in, allMcKinley Beach sports courts are now closed for the season, and the gates will remain locked until spring to protect the surfaces through out winter.

Thank you for a great season of play! We look forward to welcoming everyone back when the weather warms up.

WINTER WEATHER REMINDER: STAY SAFE ON THE ROADS

As winter weather approaches, we’d like to remind all residents to drive cautiously throughout McKinley Beach. Our primary snow routes, McKinley Beach Drive and Shayler Road, must remain clear to ensure snowplows can operate safely and effectively. Please remember that street parking is not permitted during snowy conditions so crews can do their job properly.

A friendly reminder as well that in the City of Kelowna, the Good Neighbour Bylaw and the Traffic Bylaw, require property owners and occupiers to remove snow and ice from the public sidewalks bordering their property within 24 hours after a snowfall ends. Keeping sidewalks clear ensures safe and accessible pathways for all community members.

For more information on the bylaw, visit: Property maintenance and standards or click the link below.

WATCH FOR CITY OF KELOWNA SIGNS

Thank you for doing your part to keep McKinley Beach safe this winter season!

A FRENCH CLASSIC FROM MCKINLEV’S CULINARY EXPLORER

Shared by Ravi Jeganathan

This month, we’re excited to highlight another delicious contribution from McKinley Beach resident Ravi from a collection of French-inspired recipes. From rustic comfort to refined classics, his passion for flavour shines through. Use last month’s bouquet garni recipe, the essential element that brings depth and harmony to this dish.

Ravi has graciously shared his beautifully crafted Coq au Vin recipe – a timeless French dish known for its rich, slow-braised flavours and comforting depth.

Click the LINK below for the full recipe and step-by-step guide, making it easier to cook at home and follow along. Bring a taste of France into your kitchen.

Whether you’re an experienced cook or trying something new, this recipe is perfect for a cozy winter evening and pairs wonderfully with rustic bread and a glass of your favourite red wine.

COQ AU VIN

(30 MINUTE RECIPE)

A fast, flavorful take on the French classic, focusing on maximizing flavor extraction quickly.

• Serves: 3 – 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: approx. 30 minutes

Ingredients:

• 1 Whole Chicken
  • Cut into 8 serving pieces (thighs, drumsticks, breasts)
• 4 Slices of Bacon
  • Chopped into 1-inch pieces (Lardons are traditional, but any thick-cut works).
• 1 Small Yellow Onion
  • Diced (or use 10 pearl onions, peeled).
• 2 Gloves Garlic
  • Minced
• 1 Cup Mushrooms
  • White button or cremini, halved or quartered.
• 1 Chicken Liver (Optional)
  • Adds depth and richness; finely chop before adding (soak in milk for 30 min to remove toxins)
• 2 Tablespoons Olive Oil, for searing
• Salt & Pepper to Taste
  • For seasoning the chicken.

Sauce & Thickeners:

• 1 Cup Red Wine
  • Use a dry red like Pinot Noir or a Côte du Rhône.
• 1/2 Cup Chicken Stock
  • Low sodium is preferred.
• 1 Small Yellow Onion
  • Diced (or use 10 pearl onions, peeled).
• 1 Tablespoon Tomato Paste
  • Adds deep umami flavor and color.
• 1 Tablespoon All-Purpose Flour
  • To thicken the sauce (the roux component).
• Bouquet Garni
  • Tie together sprigs of thyme, parsley stems, and a bay leaf

To Finish:

• 1 Tablespoon of Butter
  • Cold, for swirling in at the end
    (Monter au beurre); optional but recommended for richness.
• ¼ Cup Fresh Parsley
  • Chopped, for garnish.

Method:

Brown the Chicken

1. Season: Thoroughly pat the chicken pieces dry, then season liberally with salt and pepper.
2. Heat: Heat the olive oil in a deep skillet or Dutch oven over medium-high heat.
3. Sear: Sear the chicken pieces in batches (do not overcrowd the pan) until they are deeply golden-brown on all sides (about 6–7 minutes total). The goal is color and flavor, not cooking through.
4. Remove: Take the chicken out and set it aside on a plate.

Build the Flavour Base (Mirepoix & Bacon)

1. Render Bacon: Reduce the heat to medium. Add the chopped bacon to the same pan and cook until it is lightly crisp. Remove the bacon pieces with a slotted spoon, leaving the rendered fat in the pan, and set the bacon aside for garnish.
2. Sauté Aromatics: Add the diced onion, garlic, and mushrooms (and the chopped chicken liver, if using) to the pan with the bacon fat. Sauté for about 5 minutes until the onions are softened and the mushrooms have released their moisture.
3. Thicken: Stir in the tomato paste and the flour. Cook, stirring constantly, for 1 minute. This step ensures the flour cooks out and begins the thickening process.

Simmer and Cook Through

1. Deglaze: Pour in the red wine and chicken stock. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan.
2. Season: Add the Bouquet Garni to the sauce.
3. Simmer: Return the seared chicken pieces (and any accumulated juices) to the pan. Bring the liquid to a simmer, then reduce the heat slightly.
4. Cook: Simmer uncovered for 12–15 minutes, stirring occasionally. The sauce will reduce and thicken, and the chicken should reach an internal temperature The universally recommended safe internal temperature for fully cooked chicken is 74 degree Celsius 165 degrees Fahrenheit

Finish and serve

1. Enrich (Optional): Remove the pan from the heat. Swirl in the cold butter until it has melted and emulsified into the sauce, giving it a glossy, rich finish.
2. Adjust: Taste the sauce and adjust the salt and pepper if needed. Discard the Bouquet Garni.
3. Garnish & Serve: Plate the chicken with the sauce and garnish with the reserved crispy bacon and fresh chopped parsley.

Serving Suggestions:

Coq au Vin is best served over a starch to soak up the rich, savory sauce: 4

Classic: Mashed potatoes (or celery root purée).

Simple: Steamed baby potatoes or crusty French bread.

Traditional: Wide egg noodles (tagliatelle or pappardelle).

WETS SWIM LESSONS AT OUR PLACE

Our partnership with WETS has been a splashing success this season-and the feeling is mutual! Their instructors have truly enjoyed teaching McKinley Beach families, and it’s been wonderful to watch so many young swimmers gain confidence and skill at Our Place.

As the final fall sessions wrap up, we’re now looking ahead to winter programming. We’d love to know if your family is interested in a second session of swim lessons here at Our Place.

PROPOSED WINTER SESSION:

SATURDAYS BETWEEN 9AM-12PM, JANUARY 10-MARCH 7 (NO LESSONS FEB 14 AND 21) NO CLASS ON FEBRUARY 14

How to register:

1. Email Donna at info@wets.ca to express interest and preferred times.
2. Create your account at www.wets.ca to be ready for scheduling and updates.

Spaces are limited-grab a spot and build confident swimmers this season!

Click the link below for more information.

PERSONAL TRAINING WITH KRYSTAL CAYOUETTE AT OUR PLACE

We’re excited to sharethat Krystal Cayouette, McKinley Beach resident and certified personal trainer, is now offering personal training sessions at Our Place every Tuesday and Thursday.

HER PROGRAMS ARE TAILORED TO EACH INDIVIDUAL; OFFERING:

1. • ONE-ON-ONE
   • TANDEM
   • SMALL GROUP SESSIONS

If you’re looking for personalized support, goal-focused workouts, or guidance in starting a new fitness routine, Krystal is here to help.

Email: [email protected]

Call/Text: 250-808-3590

lnstagram: [email protected]

DECEMBER  POP-UP BARRE CLASSES WITH TIFFANY

We’re excited toannounce that Tiffany Moffatt will be offering two special Pop-Up Barre fitness classes this December at Our Place. These sessions are a fun and energizing way to stay active during the holiday season.

UPCOMING CLASS DATES: THURSDAY, DECEMBER 4 AT 6:30 PM

SATURDAY, DECEMBER 13 AT 9:00 AM

These classes are open for registration, so reserve your spot soon. If you would like to register or have questions, contact Tiffany at [email protected]

Get ready to pulse, lift, and move your way into December with a great community workout!

Click the link below for more information.

MONTHLY COMMUNITY NEWS

We provide consistent and reliable communication through these monthly newsletters that share updates on events, neighbourhood improvements and everything happening around McKinley Beach.

Have questions about upcoming events, community guidelines, or available amenities? The McKinley Beach Resident Website is your ultimate resource. It’s the place to go for the latest updates, important announcements, and helpful resources designed to make your life here even better.

Each month, you’ll find the latest Community Chronicles with event details and key reminders right at your fingertips.

Visit the website to explore all the available resources and stay updated with the latest news and notices.