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The Naramata Inn’s chef Ned Bell loves to cook seafood and highlight local ingredients. This chowder, a smorgasbord of all things aquatic, is a grand celebration of British Columbia’s finest ingredients.
Soup season.
Patti Delgado, head chef of Vibrant, a responsibly sourced restaurant with a gluten-free, vegan, and vegetarian menu, has pulled together the perfect cozy companion for nights spent inside, offering solace during the cooler months.
A Southeast Asian twist on a North American winter classic, this comforting restorative soup is perfect for the cold weather months and hunkering down at home.
We could all use a bit of comfort these days and Hy’s Steakhouse executive chefs are happy to oblige.
Jason Sussman and Kaeli Robinsong worked together to develop their take on the classic Mexi-Cali soup.
