Join the Inn Crowd This Fall
Tasty Room Promotions, Guest Chef Dinner, Pecking Hour Wine Events and Chef Stacy’s Always-Juicy Turkey Recipe
Feeling Spontaneous? Enjoy a Naramata Night Inn. Have a night or two surprisingly free this month? Plan a short-notice getaway to Naramata Inn and enjoy some delicious food and drink on us. Guests booking room nights within 14 days of arrival this October will receive a tasty dining credit – $75 for the first night and $50 for each additional night. No promo code needed. Book now..
Super Savour – Naramata Inn’s “Stay Longer, Dine More” Promotion is Back
The popular Super Savour promotion has returned and is bookable right now. Book ahead for 2 nights in November and December* and receive a $125 food and beverage credit to enjoy delicious wining and dining at Naramata Inn. The longer you stay the more you can dine – every additional night booked earns another $50 credit. *Some blackout dates apply.
Guest Chef Dinner with Michael Robbins of AnnaLena Restaurant
Thursday, October 28 – 6:30pm to 9pm
Chef Michael Robbins from Vancouver’s acclaimed AnnaLena, Hundy and Their There restaurants will join forces with Ned Bell and the Naramata Inn team for a tasty evening of collaboration. The menu will bring together international influences and locally-sourced ingredients for a truly modern take on Canadian cuisine. Dinner features six-courses paired with wines selected by our Wine Director, Emily Walker and is priced at $145 per person, plus tax and gratuity.
Space is limited. The event will be sold in tables of six (2 available at $870) and four (7 available at $580) so invite some family and friends for a great night “inn” in Naramata. To book a table, please call Guest Services at 778.514.5444. A $25 per person credit card pre-authorization charge will be held and no online reservations will be available for this event.
Check the Inn’s Events page for updates.
Wine Director Emily Walker has Created Two Special
Pecking Hours this Fall
Wine Alive | Wednesday, November 10 | 3:45pm to 5:15pm | $45
Join an intimate wine experience that gives a sneak peek inside the cellar with a tasting of unfinished, partially-fermented grape juice from the 2021 growing season alongside finished examples. Naramata local, Master of Wine, and Daydreamer Wines winemaker, Marcus Ansems will lead guests through a talk and tasting. Guests will get the opportunity to learn about the process and ask Marcus and Emily questions while enjoying a personal cheese and charcuterie plate.
Space is limited to 20 participants and will take place in the Inn’s lower dining room.
Price: $45 per person, plus tax
Make a reservation for 3:45pm on November 10 to book your seat..
Keep the fun going by adding on a dinner reservation where some special Daydreamer wines will also be on offer later in the evening.
The Art of Fermentation | Friday, November 19 | 3:45pm to 5:15pm | $45
Join an intimate food and wine experience that explores one of Mother Nature’s most mysterious magic tricks – fermentation, hosted by Emily Walker, Chef de Cuisine Minette Lotz and Alyssa Hubert of Creek & Gully Cider. Alyssa will be sharing her knowledge of natural ferments and how the magic happens. As guests leisurely sip and taste they’ll learn how the length of ferment and types of yeast impact the finished product. Minette will carry the fermentation conversation over to the culinary side, speaking to vinegars, breads and cheeses while guests sample a variety of fermented foods paired with wine and cider. Space is limited to 20 participants and will take place in the Inn’s lower dining room.
Price: $45 per person, plus tax.
Make a reservation for 3:45pm on November 19 to book your seat..
Keep the fun going by adding on a dinner reservation where some special Creek & Gully ciders will also be on offer later in the evening.
Recipe: Chef Stacy’s Perfect Turkey
Chef de Cuisine, Stacy Johnston shares her pro tips for roasting the holiday bird. “As a restaurant chef, everyone always asks me how to make the perfect holiday turkey,” shares Stacy. “Having roasted many a bird, I’ve figured out that brining the turkey and lining the underside of the skin with butter and sage makes for a lucious, juicy and flavorful bird.
Click here for the full recipe and raise the stakes by pairing it with 1 Mill Road’s ‘Home Block’ Pinot Noir.
Mark Your Calendars – Let the Holiday Parties Begin
Naramata Inn’s Holiday Light Up is Set for Saturday, November 20
The lights are going on for a fabulous holiday glow up at Naramata Inn on November 20th. From here, the festive mood is sure to permeate Naramata Inn and Village making it the perfect locale for yuletide cheer. Celebrate the season with your co-workers, friends and family at Naramata Inn, sparkling in its Christmas finery. Whether it’s a work luncheon for 6, family dinner for 12, romantic meal for two or a cocktail gathering for your marketing department, the holiday spirit is in abundance at the Inn.
Group dining is available both in the Restaurant and in our private Lower Dining Room this season, with two and three-course menus highlighting of-the-season favourites, and custom group options for lighter fare or more decadent dining.
Check out a sample menu here.
And yes, of course we are pleased to offer wine, cocktail pairings and even a room night for guests that want to “take the stairs” home. Book individual restaurant reservations here or, for groups of 12 or more, contact Groups + Event Manager, Olivia Grant at firstname.lastname@example.org.
About Naramata Inn:
Constructed 113 years ago by the town’s founder, J.M. Robinson, Naramata Inn would welcome some of the Okanagan’s very first tourists and go on to weave a colourful thread throughout Naramata’s history. Naramata Inn is still making headlines as the best way to enjoy the full bounty of the Okanagan Valley. The Inn delivers a proudly “Naramatian” experience, from the best local growers and artisans in Naramata and the Valley, through to showcasing the true depth and breadth of award-winning wines produced by British Columbia’s winemakers.
Media release and images provided by Krista Lochhead, Colley Communications.