by Kate Colley | Sep 22, 2021 | Recipes
Dressing: 2 tbsp Talisker 10-Year-Old single malt scotch whisky 2 cups Canadian canola oil ½ cup honey ½ cup apple cider vinegar 4 tbsp spoon Dijon mustard 1 tbsp dried flaked Kelp 1 tbsp sea salt 1 tbsp cracked black pepper Combine everything in a mason jar and...
by Kate Colley | Jul 5, 2021 | Features
Naramata Inn’s Chef Ned Bell chats with Marilyn Denis and shares his top burger tips and tricks, as well as sharing two recipes; Naramata cherry ketchup and homemade aioli. Watch the full segment here. Marilyn Denis Show on CTV / July 2,...
by Kate Colley | Jul 5, 2021 | Recipes
If you think that ketchup is made only from tomatoes, think again! This savoury-sweet ‘ketchup’ made with sweet cherries, honey and red wine vinegar makes for a great stand-in condiment for any burger. Ingredients Naramata Cherry ‘Ketchup’ 2lbs...
by Kate Colley | Jul 5, 2021 | Recipes
This easy to make aioli made with Dijon mustard and white wine vinegar will be your new favourite condiment in no time! Ingredients Homemade Aioli 4 egg yolks 1 cup canola oil 2 tablespoons Dijon mustard 4 tablespoons white wine vinegar 1 teaspoon salt 1...
by Ned Bell | Oct 11, 2020 | Recipes
Serves 6 A boil-up of tender Dungeness crab legs, baby potatoes, and juicy corn on the cob is the ultimate shared dining experience—especially if you’re cooking it in a great big pot of seawater over a beach campfire. What sets this one apart is the savory-sweet...
