by info@naramatainn.com | Aug 17, 2022 | Features
The Penticton Herald lists Naramata Inn’s burger on the lunch menu as one of the best burgers in the Okanagan. Read the full story here. Shelora Sheldon | Penticton Herald | Aug. 3
by info@naramatainn.com | Jul 15, 2022 | Features
“The 63 Acres Beef Tartare was one of the best beef tartares I’ve had to-date! The meat had great texture, it’s rich and flavourful, contrasted by the brightness and acidity from the pickled things. I’m a sucker for anything brioche so bonus points for toasted...
by info@naramatainn.com | Jun 1, 2022 | Our News
Vibrant bursts of freshly foraged and farm-to-table spring and summer ingredients abound. Think asparagus, morels, rhubarb, wild greens and flavourful herbs. Paired with our premium proteins, Chef Ned Bell and the Naramata Inn kitchen are turning out our best plates...
by info@naramatainn.com | Feb 10, 2021 | Recipes
Ingredients Brown butter hollandaise: 1 pound butter 1/2 cup white wine vinegar 1/2 cup white wine 1/2 shallot, finely chopped 1 bay leaf 3 peppercorns 1/4 teaspoon salt 6 egg yolks (separate yolks from whites, and save whites for another use) Scones: 2-1/2 cups...
by info@naramatainn.com | Oct 4, 2020 | Features
Dubbed “French-Naramatian cuisine,” the menu heralds the seasons and the community, and reflects chef Ned Bell’s 30 years in the kitchen, and his deep connection to the region’s farmers, makers and foragers. “If I don’t know that farmer, fisher or grower,” notes...
