Recipes | Ned Bell Culinary

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NED BELL CULINARY

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Wild Pacific Halibut Sandwich with Talisker 10-Year-Old Single Malt Scotch Whisky, Apple Cider and Honey Dressing, Endive Salad and Sumac Aioli

Heirloom Tomato Salad with Burrata and Tomato Vinaigrette

Naked Oysters
Talisker 10 Year Old Single Malt, Soy, Black Pepper & Kelp Mignonette

Van Westen Farms Lapin Cherry & Naramata Bench Red Wine Jam Medley Organic Beets & Aged + Roasted Duck Breast

Made by the Sea BBQ Scallops with Naramata Stone Fruit ‘Whisky Soda’ Vinaigrette

House & Home: Shrimp Roll With Chili Lime Mayo

Ned’s Naramata Inn Chowder

Chef Ned Bell’s Top 5 Burger Tips

Wild B.C. spot prawn and asparagus eggs Benedict

Roasted Scallops with Grapefruit, Brown Butter and Thyme

Crab Tacos

Halibut with Spring Peas and Spinach Pea Puree

Planked Wild Salmon with Nectarines, Thyme, Honey, Almonds and Ricotta

Wild Salmon Bake with Sauce Vierge

Tuna Tataki

Sardines On Toast With Tomato Relish

Spaghetti with Clams, Chili, and Olive Oil

(Sea)Weed Brownies

Mussels and Kelp Pappardelle

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