“In this series I’ll share which B.C. wine pairs best with select recipes from the best chefs in B.C.”
Led by top Canadian chef, Okanagan-born Ned Bell, the Restaurant at Naramata Inn is a next-level, hyper-local dining experience. The restaurant first reopens for lunch only on March 10, celebrating the return of spring with all-new seasonal and sustainable menus, available Wednesday through Sunday. Sample menus available online now, soon to be updated with the reveal of our 2021 menus next week. Stay tuned.
Okanagan Nation Alliance Wild BC Sockeye Salmon Chowder
Shellfish and broth:
• 1 lb fresh mussels (Outlandish Shellfish Honey Mussels or Salt Spring Island)
• 2 lbs wild BC salmon. You can use fresh or frozen, diced into 1” inch cubes
Broth and shellfish:
• Over medium-high heat in a medium-large pot, sauté the onions and garlic in the butter for two minutes, then add the clams and mussels and sauté for a further one minute.<
• Add the white wine and cook for two minutes or until the clams and mussels are cooked and the shells pop open.
• Remove from heat and stop cooking immediately. With a basket strainer, strain the broth from the shells, keeping both the broth and the shellfish. Remove the clams and mussels from their shells, and set aside.
• In a medium pot over medium heat, sauté the onion with the canola oil for two minutes. Add the salt and corn and sauté another for five minutes.
• Add the salt and flour to the pot and cook for two minutes. Add the white wine, cook for two minutes. Add the diced potatoes and add the shellfish stock (see above) and cook for three minutes.
• Add the milk and cook for three minutes, then add the cream and cook for a further three minutes.
• Finally, add the fish and already cooked shellfish (see above) and simmer for three minutes.
• Ladle the chowder into a bowl, and top with some chopped fresh herbs and foraged sumac. Enjoy with some warm, crusty sourdough and some wonderful Naramata Bench white wine.
• Sumac: We don’t use lemons and limes at the Naramata Inn, we focus on hyper local and hyper seasonal ingredients and as such we forage, make or create other flavours to use in place of citrus. Verjus made from pressed and fermented fresh green grape juice, fresh chopped Sorrel, and foraged Sumac that stand in and perfectly represent the Taste of Place we are looking for her in Naramata. As we like to say, you can only have this dish or meal, here.
Suggested BC wine pairing:
Lightning Rock 2019 Canyonview Chardonnay
Salty passionfruit and limey acidity with notes of damp granite rocks.
Planted in 2003 on the precipice of the Trout Creek Canyon, this vineyard has been immaculately cared for by Garth Purdy from day one, and he continues to do so. This south facing vineyard has sandy soil that is dotted with large granite stones, producing spectacular Pinot Noir and Chardonnay from two large terraces.
Whole cluster pressed to oak: 30% one year old oak and 60% neutral oak. Fermented spontaneously through primary and MLF. Unfined, unflitered.
“At Home” Weekly Warmers
The Naramata Inn’s At Home dining program returns with a frozen edition for the month of March. Each offering brings you the best parts of a relaxing restaurant meal without the work. These ‘weekly warmers’ are perfect for taking up the ski hill for family fun adventures over spring break, or for enjoying at your own dining table. .
March 8 t0 12 – Okanagan Nation Alliance Wild BC Sockeye Salmon Chowder (with the option to add cheese scones)
March 15 to 19 – First of the Seasons Wild Pacific Halibut Bouillabaisse (with the option to add sourdough)
March 22 to 26 – Wild West Coast Shrimp & Tomato Cream (great as a soup, or as a pasta sauce for fettuccine)
Choose your meals online along with any drinks and market items, book a time to pick-up from the Inn (Wednesday through Sunday, with time slots throughout the day), and pre-pay for your order. Orders must be received by 9 pm the night before your pick-up. Alcohol can only be ordered with food, and can only be picked up by someone over 19 years of age with government issued identification.
Recipe and images of Chef Ned Bell and the BC Salmon Chowder, courtesy of the Naramata Inn. Bottle shot and tasting notes courtesy of the winery. To read more features about Naramata Inn click here.