Be the first to experience the spring release wines from the Naramata Bench – while supporting the conservation of our oceans.
On May 2, join us for a delightfully delicious evening as we uncork Naramata Bench’s first and finest spring release wines. Sample tasty Ocean Wise culinary offerings, meet the Naramata Bench winemakers and owners, and bid on silent auction items of fine wines from Naramata Bench and exclusive prize packages.
It’s like a pre-season visit to Naramata Bench for one magical evening!
Tickets are in high demand, so get yours early to avoid disappointment.
All proceeds from the event will benefit Vancouver Aquarium’s Ocean Wise program. This is a 19+ event. All ticket sales are final.
3 Mile Estate Winery
Black Widow Winery
D’Angelo Estate Winery
Elephant Island Orchard Wines
Howling Bluff Estate Winery
Kettle Valley Winery
La Frenz Winery
Lake Breeze Vineyards
Laughing Stock Vineyards
Misconduct Wine Co.
Moraine Estate Winery
Poplar Grove Winery
Red Rooster Winery
Upper Bench Estate Winery
Van Westen Vineyards
BC Shellfish Growers Association
Forage │Chef Chris Whittaker
Kasu Cured Pacific Provider Pink Salmon with Horseradish cured roe and pickled fiddlehead
Hapa Izakaya │Chef Nobutaka Watanabe & Chef Daiji Tanaka
Halibut Confit: Ocean Wise confit halibut with shiso tapenade, served on toast
Hillside Winery and Bistro
Kaffir Lime Scented Dungeness Crab Doughnut with Miso Mayo and Sprouts
Homer St. Cafe and Bar
Pickled mackerel and sweet pepper with eggplant, potato, buttermilk and capers
Ocean Wise Lettuce Wraps: Baby ice shrimp tossed with Asian slaw, fresh herbs and an Asian dressing. Served in a lettuce cup and drizzled with a sweet and spicy Korean sauce
Pacific Institute of Culinary Arts
The Pecking Room Patio Grill │ Red Rooster Winery │ Chef Darin Paterson
Coq au Riesling: Karen's 2013 Red Rooster Riesling and Okanagan organic slow braised rooster topped with fresh "hickory sticks"
The Patio at Lake Breeze │Lake Breeze Vineyards │Chef Mark Ashton
Spring Vegetable Bruschetta: Spring vegetables, ricotta cheese with sweet herbs, extra virgin olive oil and Parmesano Regiano, on grilled sourdough
Terra Breads’ rich and flavourful toasted Pecan Fruit Crisps topped with a choice of Vista D’oro’s Green Walnut & Grappa or Figs & Walnut Wine Local Artisanal Preserve. Finished with a shave of Little Qualicum Raclette
Upper Bench Winery and Creamery
Selection of artisanal cheeses
The Vanilla Pod Restaurant│Poplar Grove Winery │Chef Bruno Terroso
Smoked Lois Lake steelhead and Okanagan goat cheese mousse with raifort cream and chives
YEW seafood + bar │Four Seasons Hotel Vancouver │Chef Ned Bell
Albacore Tuna with Avocado, Apple Butter & Soy
Maple Cured & Smoked Sturgeon with Cauliflower 2 Ways
Land Raised Kuterra Salmon with Green Garbanzo Bean Hummos & Lemon Camelina Oil
Stay tuned for updates.
Stay tuned for updates.