Exciting things are
When you’re located in a region this fertile, surrounded by producers and farmers this committed, and have a team this passionate about their community, you’re going to find ways to bring all of these things together.
Yes, Naramata Inn is a great restaurant with rooms, but we’re also a meeting place to bring together talented people and creative ideas, to spark conversation and celebrate. We’ve been working on some special events that do just this, and we hope you’ll be able to join us.
Check back for new events soon.
GUEST CHEF DINNER: MICHAEL ROBBINS
Thursday, October 28, 6:30 pm
Chef Mike Robbins from Vancouver’s acclaimed AnnaLena, Hundy and Their There restaurants will join forces with Ned Bell and the Naramata Inn team for a tasty evening of collaboration. The menu will bring together international influences and locally-sourced ingredients for a truly modern take on Canadian cuisine. Dinner features six-courses paired with wines selected by our Wine Director, Emily Walker and is priced at $145 plus tax and gratuity per person.
Space is limited. The event will be sold in tables of six (2 available at $870) and four (7 available at $580), so invite some family and friends for a great “night inn” in Naramata.
To book a table, please call Guest Services at 778.514.5444. A $25 per person credit card pre-authorization charge will be held and no online reservations will be available.
THE PECKING HOUR:
Wednesday, November 10, 3:45 pm to 5:15 pm
Join an intimate wine experience that gives a sneak peek inside the cellar with a tasting of unfinished, partially-fermented grape juice from the 2021 growing season alongside finished examples. Naramata local, Master of Wine, and Daydreamer winemaker, Marcus Ansems will lead guests through a talk and tasting. Guests will enjoy the opportunity to learn about the process and ask Marcus and Emily questions while enjoying a personal cheese and charcuterie plate. Keep the fun going by adding on a dinner reservation where some special Daydreamer wines will also be on offer later in the evening.
Space is limited to 20 participants and will take place in the Inn’s lower dining room. Tickets are $45 per person (plus tax and gratuity). Make a reservation for 3:45pm on November 10 to book your seat.
THE PECKING HOUR:
THE ART OF FERMENTATION
Friday, November 19, 3:45 pm to 5:15 pm
Join an intimate food and wine experience that explores one of Mother Nature’s most mysterious magic tricks – fermentation. Join hosts Emily Walker, Chef de Cuisine Minette Lotz and Alyssa Hubert of Creek & Gully Cider. Alyssa will be sharing her knowledge of natural ferments and how the magic happens. As guests leisurely sip and taste they’ll learn how the length of ferment and types of yeast impact the finished product. Minette will carry the fermentation conversation over to the culinary side, speaking to vinegars, breads and cheeses while guests sample a variety of fermented foods paired to enjoy with wine and cider. Keep the fun going by adding on a dinner reservation where some special Creek & Gully ciders will also be on offer later in the evening.
Space is limited to 20 participants and will take place in the Inn’s lower dining room. Tickets are $45 per person (plus tax and gratuity). Make a reservation for 3:45pm on November 19 to book your seat.