There’s Still A Lot of Delicious Left This Summer

There’s Still A Lot of Delicious Left This Summer

On the Menu:

Naramata in a Bowl

Our late summer menus are a hit. And why wouldn’t they be with all these incredibly flavourful ingredients prepared with love? If you want to taste Naramata in all its glory, NOW is the time. This photo of “Our Farmer’s Garden” salad says it best…

See all our menus here.

Sustainable Seafood in Action

As a long time sustainable seafood advocate, Chef Ned has made an important update to our menus that represents a more flexible approach to seafood. By creating two unique categories of daily fish offerings guests will enjoy the best available ingredients. The categories are Sustainable Wild Seafood and Responsibly Farmed Seafood.

Right now, we’re thrilled to offer wild Skeena sockeye, a salmon that was gillnet harvested for the Skeena River test fishery. We are proud to serve this salmon on our menu. When future opportunities to carry wild BC salmon arise, we will be proud to serve that as well. We eat in the spirit of partnering with Mother Nature, enjoying what is locally available in abundance each season. We are also proud to support the hard-working people harvesting sustainable seafood on our coast by paying them a fair price for their catch and encourage others to do the same.

Cocktail Recipe: Getting Caraway’d
Take a trip with your sip! Bar manager, Dave Levesque’s bright and bubbly, Getting Caraway’d was recently featured in a Calgary Herald travel feature – wine inspired cocktails give a taste of travel to splendid places.. “It is a boreal French 75, a Parisian bistro under six feet of snow, and the wind is howling,” describes Levesque over the cool and refreshing cocktail. Make it your own with local substitutes.

1 oz Okanagan Spirits Taboo Aquavit
0.75 oz Creek & Gully Organic Apple Juice
0.25 oz Naramatian honey syrup
3 drops Bittered Sling Suius Cherry Bitters
3 oz Nichol Vineyard Extra Brut Rosé

Shake first four ingredients over ice. Strain into a chilled coupe. Top with sparkling rosé.


Things We Love – Naramata in September

It’s hard to beat an Okanagan summer – all peaches and beaches – but September has much to offer visitors. Wine, dine, hike, bike and explore – we’ve made you a list.

Pick up Some Bottles from one of North America’s Top 10 Wineries
It’s no secret around here that we love Bella Wines and we’re not the only ones. USA Today recently named the small but mighty Naramata winery in their top 10 winery tours. The only Canadian on the list, BC’s only exclusively sparkling winery produces natural sparkling wines of exceptional quality using traditional and ancestral methods. Bella focuses on single vineyard expressions of Chardonnay and Gamay Noir and they are doing it well.

Bike Naramata with Gravel Explorer aka BCBR Gravel Race presented by Bicicletta
Happening September 26 to October 1, the BCBR Gravel Race is a multi-day biking event that starts and finishes on our beautiful Naramata Bench. Course riders will be exploring every ‘nook and cranny’ of our region; local roads, paths, trails, hillsides and local wineries, and experiencing all it has to offer – think summer camp for adults. Tier 3 registrations are now available; for more information click here.

See the Salmon Spawn at Hardy Falls
Kokanee spawning season is almost upon us. From mid-August to mid-October, thousands of fresh water, land-locked salmon leave Okanagan Lake and swim upstream in Peachland Creek to spawn in their natal waters. We suggest a day trip from the Inn to Hardy Falls in Peachland to witness Mother Nature in action. Plus Hardy Falls is one of the most accessible waterfalls in the Okanagan, with a relatively flat, return trail of 1.5 km in total.

Hike to see the Rock Ovens
Rock Ovens Regional Park is a collection of stone and rock ovens built between 1911 and 1915 located on the Kettle Valley Rail (KVR) Trail. The park is a collection of hiking trails leading to more than 10 rock ovens built by the immigrant workers who built the Kettle Valley Railway in the early 1900’s. The rock ovens were used to bake bread and serve as a reminder of the hard work, humanity and ingenuity of the labourers at that time.

Hyper-Local Field Trip
Take it to the source by enjoying lunch at Naramata Inn before heading on a field trip to one of our local wineries or produce suppliers to see where the goods come from. Did you know that the back of our menu highlights all of our suppliers and their stories?

Bring Your Meeting Here: Corporate Retreats

Naramata Inn offers corporate retreats, without the buffet. We focus on small groups looking for personal service and meaningful experiences, with custom itineraries, meals, meetings and off-site adventures that are fun, fresh and real. There’s nothing cookie cutter about the beautiful 113-year old heritage building, the meeting space, the culinary program lead by Canadian Chef Ned Bell, or the wine country connections that the Inn has insider access to. The Inn aims to give retreat-goers a taste of Naramata through bespoke, exceptional experiences. This is where people come together: to eat, drink, meet, play and inspire.

For more details on corporate offerings, sample itineraries, the rooms, the restaurant, meeting spaces, team building excursion, click here.

Now Booking for 2022


Information and images provided by Kate Colley, Naramata Inn.

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