Currently overseeing one of Canada’s most buzz-worthy new restaurants at Naramata Inn, Bell is dedicated to sustainability and efficiency in all aspects of life – from his culinary approach to his car – the Toyota Highlander Hybrid. Get to know what he’s craving, and how this Executive Chef, business owner and dad of three shifts gears from morning to night, from family to farmers, board room to kitchen and ice rinks to keynotes.
Planked Wild Salmon with Nectarines, Thyme,
Honey, Almonds, and Ricotta
Decidedly West Coast, cedar and salmon are a match made in heaven. This age-old cooking technique has held up for generations – from its First Nations origins to the family BBQ – because it’s easy, ingenious and flavourful. In addition to adding complexity, the plank allows the fish to gently steam without fear of getting stuck to the grill for easy serving and clean up. Feel free to experiment – different wood imparts different flavours.
Coastal Dungeness Crab Boil
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 stone-fruit butter that gets tossed in right before serving. This butter is delicious on just about any barbecued seafood, or even grilled tofu or seasonal vegetables, giving each bite the sweet taste of summer.
You’ve heard of seared ahi tuna steaks, right? Well that’s essentially tataki. The flesh is flash-seared so it’s crispy on the outside but still rare inside, resulting in a delicious contrast of textures and temperatures. Thinly sliced and arranged on a platter, it makes for an elegant first course, especially when topped with crunchy toasted sesame seeds and tahini vinaigrette. The rich, nutty flavor of the sesame seeds is a perfect match for the rare tuna.
2020 Highlander Hybrid
The Highlander Hybrid is the perfect vehicle for weekend getaways with flexible seating for 7 or 8. An alternative to the norm, it has been recognizer as the most fuel-efficient conventional standard SUV for 2020.
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About Ned Bell
Ned is a well-known Canadian culinary talent who has forged a path as a chef advocate, keynote speaker and educator, and now owner and chef at Naramata Inn. As one of the country’s leading chefs, he has used his voice, outgoing personality, and indomitable spirit to stand up for the world’s lakes, oceans and rivers. Ned has earned many honours over the years, most recently: Fellow of The Royal Canadian Geographical Society (2019), Honorary Doctorate in Technology from Vancouver Island University (2019), SeaWeb Seafood Summit Global Champion Award (2017), and author of best selling cookbook Lure: Sustainable Seafood Recipes from the West Coast.
Media release and images provided by Krista Lochhead, Colley Communications.
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