When actor and then-MuchMusic host Terry David Mulligan went on a fishing trip with Beverly Hills 90210 star Jason Priestley in the late 1980s, he didn’t know squat about wine. But Priestley got him hooked, and now the duo’s offbeat TV show, Hollywood and Vines, is in its second season.

These days, when Mulligan isn’t noshing with stars, he’s exploring the world of wine for his radio show, The Tasting Room, airing weekly in Vancouver, on Vancouver Island, in the entire Okanagan Valley, and in Edmonton.

During next month’s annual Okanagan Fall Wine Festival (running from October 1 – 11), Mulligan is looking forward to Cabana Bar & Grille’s “Wine, Dine & Unwind” event on October 8.

“I love the winemakers’ dinners because wine is meant to go with food,” he says. “You can’t just sip a big red, you have to taste food with it, and then you really get what the wine is all about.”

But even when the festival’s not on, Cabana is still one of Mulligan’s favourite local spots. “This is a great place to combine food and wine,” he says. “You can trust them to know what to recommend.”

Open daily from 11:30 a.m. to midnight

DOOR

“When it’s busy,” most often between 7 p.m. and 9 p.m., “ask if the chairs at the kitchen counter are available. You get to watch top-notch kitchen staff work their magic. And forget looking at the menu—just point and say, ‘I’d like that dish right there.’”

DÉCOR

“I love the setup for the stools. If there’s an opportunity to watch the chef work, I’ll always sit there instead of a table. [I’m] here for [chef] Ned Bell—a free thinker, not trapped in formulaic food. He’s always looking to give a surprise.”

DRESS

“It’s upscale casual. Guys will put on a jacket, women will have a dress on. But don’t come as though you’re washing the car. Leave the baseball hat in the truck.”

DRINK

“They’ve got a great cellar and it’s a great place to discover new wines. I like that they support the Okanagan. People should try the Road 13 Old Vines Chenin Blanc, or theTantalus Riesling.”

DISH

“I’m crazy for stew,” he says, digging into the fire-roasted tomato gumbo with rotisserie chicken, black beans and lime cilantro cream. “Pass on the after-dinner mint and enjoy the buzz in your mouth.”