NARAMATA, B.C. — The Naramata Inn has unveiled its seasonal ingredients, holiday meals and award-winning talent.

On April 16 and 17, the Naramata Inn will host an Easter Brunch. The menu, created by chef de cuisine Stacy Johnston, will offer Eggs Benny, Sourdough Waffles, Sidestripe Shrimp Frittata and more, in addition to the lunch menu. The inn will be extending hours from 11 a.m. to 2 p.m. both days.

On the talent side, Johnston and chef de cuisine Minette Lotz were featured in an A&W commercial filmed on location at the inn last summer. This year, the duo will take their place as resident chefs at the National Arts Centre in Ottawa. Emily Walker, sommelier and wine director for the inn, was named a finalist for Foodies of the Year, and the wine list was noted as one of the best in the province by Western Living magazine last fall. In early May, the culinary team will reveal an exciting concept for the re-launch of the lower dining-room wine bar.

Additionally, Motz is taking on the new role of Farmers, Fermentation and Foraging to strengthen the link between the culinary team and the ingredients on diners’ plates. Some of the spring ingredients for food and drink include spruce tips, miner’s lettuce, watercress, wild roses, stinging nettle, elderflowers, fiddleheads, morel mushrooms, wild asparagus and juniper berries.


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