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Our Updates

Naramata Inn Rolls Out the 2023 Season!

Naramata Inn Rolls Out the 2023 Season!

Spring greetings! We're so excited to be back and can't wait for you to join us over the coming weeks to give our new Inn Chef, Jacob Deacon-Evans, a warm Naramata welcome. The culinary team launches their spring $49 hyper-local, "Dine-Inn" dinner at 5pm tonight,...

Naramata Inn Welcomes New Inn Chef Jacob Deacon-Evans

Naramata Inn Welcomes New Inn Chef Jacob Deacon-Evans

Local Farm-to-Table Champion to Continue Naramata Inn’s Hyper-Local Mission Naramata Inn welcomes Chef Jacob Deacon-Evans as the Inn Chef of our 115-year-old heritage property. The Okanagan local is a farm-to-table champion and is set to continue Naramata Inn’s...

Let’s Do Some Naramata Dreaming

Let’s Do Some Naramata Dreaming

It's all on the table for 2023 - romantic getaways, food + wine weekends with friends, sun-soaked beach retreats, outdoor Okanagan adventures and more.   Well hello there! We've missed you. Naramata Inn is coming to life and getting ready for a great year...

Features

Recipes

The Alchemist: Arbutus Cove

The Alchemist: Arbutus Cove

• 1 oz Arbutus Distillery Blue Gin • 0.5 oz Arbutus Lavender Liquor • 0.75 oz Cane Sugar Syrup • 0.5 oz Grape Acid (see note) • Lunessence Riesling Brut • Garnish: Flower from the garden   Add first four ingredients to a shaker. Add 1 scoop of ice and quick shake...

The Violet Beauregard

The Violet Beauregard

INGREDIENTS 1.5 oz Goat cheese Washed OK spirits vodka .5 oz Legend distilling Naramaro .75 oz Blueberry Basil Syrup .25 oz Grape Acid 6 Drops Born to Shake Basil Bitters Puff Pastry Rim

Apricot Blossom Cocktail

Apricot Blossom Cocktail

What tastes more like spring than fresh flowers? With so many fragrant blooms bursting this spring, it’s the perfect time to capture their perfumed flavours by turning the blossoms into a tasty syrup. Flower syrups add a hint of flavour to all kinds of dishes, and can...

 

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