by Kate Colley | Dec 1, 2022 | Recipes
This recipe, shared by Chef Ned Bell of the Naramata Inn, celebrates the bounty of B.C. on both land and sea by featuring locally grown cranberries and apples, along with fresh B.C. salmon. Bell also shares that the flavourful, fruit-filled relish can easily be used...
by Kate Colley | Oct 6, 2022 | Features
Stacy Johnston and Minette Lotz NARAMATA, BRITISH COLUMBIA “Chefs Stacy Johnston and Minette Lotz are a talented team when it comes to showcasing the bounty of the Naramata Bench. Partners in life and in the kitchen, they work closely with a community of...
by Kate Colley | Oct 6, 2022 | Recipes
Ingredients: 1-3 lb whole turkey breast (I love to cook turkey on the crown (bone) so I usually roast more than I need as I love leftovers) BC Cranberry, Pear and Honey Relish -2 cups frozen BC cranberries + 2 additional cups of dried BC cranberries -2 medium size...
by Kate Colley | Sep 16, 2022 | Recipes
• 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...
by Kate Colley | Aug 17, 2022 | Features
Elle Gourmet shares Chef Ned Bell’s Planked Wild Salmon with Caramelized Nectarines and Ricotta recipe. View here. Elle Gourmet | July 2022
