by info@naramatainn.com | Aug 4, 2021 | Recipes
This cocktail is bright and bubbly with savoury undertones and a rich finish. It is a boreal French 75, a Parisian bistro under six feet of snow, and the wind is howling. 1 oz Okanagan Spirits Taboo Aquavit 0.75 oz Creek & Gully Organic Apple Juice 0.25 oz...
by info@naramatainn.com | Jul 27, 2021 | Features
The food is about the best I’ve seen from Bell — refined, light, clean, heightened by beautiful ingredients. Another salad had greens with a incredible lightness of being with fromage blanc, spruce tip vinaigrette, pickled celery and strawberries — no need for lemony...
by info@naramatainn.com | Jul 26, 2021 | Features
2. It’s where farm meets table Local chefs — both established and vanguard — are earning accolades while dishing up locally sourced cuisine that changes with the seasons. Famed Canadian chef Ned Bell, for instance, now at the helm of Naramata Inn restaurant, aims to...
by info@naramatainn.com | Jul 24, 2021 | Features
Dinner at the Inn is an event, and I could not be sure which parts of my plate were most delicious. Was it the seared wild Pacific halibut draped in béarnaise sauce, or the sweetly crunchy pea pods that opened to reveal the tiny, perfect gems? It hardly mattered,...
by info@naramatainn.com | Jul 22, 2021 | Features
Getting Caraway’d From the Naramata Inn in British Columbia’s Okanagan Valley, this cocktail features spirits and other products from the valley, including a sparkler from Nichol Vineyard. “This cocktail is bright and bubbly with savoury undertones and a rich finish,”...
