Farm to glass meet farm to fork. Legend Distilling in Naramata is now home to Knotweed Restaurant and its a perfect marriage. Both Knotweed and Legend Distilling share concepts and philosophies on community and supporting and buying local and sustainable.
“The Knotweed concept is farm to table,” says Chef /Owner Mike Sonier. “The concept is to tie farmers and chefs together and bring an ever-changing menu of quality food with the end result of a wonderful experience for guests.”
Chef Mike uses only sustainable wholesome ingredients that are locally sourced from the community as well as seeking out the highest quality organic ingredients from various humane farms around B.C.
“The pairing works beautifully with Legend Distilling’s overall philosophy of supporting our local community and locally produced products,” says Legend co-owner Dawn Lennie. “As a B.C. craft distillery, we use only B.C. grown raw materials in all of our products sourced from farms around B.C., many right here in Naramata like the Balaton Sour Cherries we use grown by Forest Green Man Lavender.” (And the raspberries from our farm…)
Every day is like a black box restaurant test says Chef Mike. “I like to get really creative with what the community has to offer and what’s in season. I’ve found my niche. I love to cook with local ingredients and the menu changes as often as nightly to weekly depending on what our suppliers have on hand.”
Chef Mike started getting serious about cooking at 13 but can date the first spark back even earlier. “In Grade 2 or 3 we did some cooking in a home economics class at school and I immediately went home and got busy. My mom came home to a kitchen with a food all over the counter.”
He attended Nova Scotia Culinary Arts school and worked in restaurants in the Maritimes, Toronto and Ottawa learning from chefs and compiling dishes, techniques and learning how to coax the most flavours out of a wide-range of ingredients along the way before starting Knotweed.
“We ask our guests to allow some time for the dishes to come out of the kitchen,” says Chef Mike. “Everything is made from scratch, per order, freshly prepared as this is the best way to ensure our standard of quality is met.”
Dining with some of the Okanagan’s food and wine literati, the wait was no issue as we happily tasted whichever meal came out first. Convivial lunch companions included Wine and Food Trails writer, book author and now winemaker, Jennifer Schell, Wine and Food Trails fellow writer Rosalyn Buchanan, Penelope and Dylan Roche, in the process of building a new winery on Upper Bench called Roche, Legend owners Dawn and Doug Lennie and Karolina Born-Tschuemperlin, co-owner of Forest Green Man Lavender. Forgivable bad manners in a gathering of food writers, we moved the dishes into good lighting and did some quick backdrop styling to snap some photos before we dove in.
The Legend drink menu compliments the lovely food or maybe it’s the other way around? A wide array of hot and cold cocktails and seasonal drink specials are on offer with all of them using their own handmade spirits, as well as an ever chanaging selection local Naramata wines, bubble, BC craft beers and cider.
Me and all my foodie pals had no hesitation in giving Knotweed a hearty bravo and another checkmark on the list of what makes Naramata so great.