It’s time to celebrate Aboriginal culture and wine. You can enjoy both on June 21st. Please read the following press release that I received. Enjoy.
Osoyoos, B.C. (June 9, 2016) – On June 21,Canadians are invited to celebrate National Aboriginal Day‘s 20th anniversary by raising a glass of expertly crafted wine from North America’s first Aboriginal owned and operated winery, Nk’Mip Cellars. These award-winning wines have won many fans across the country and taste even better when paired with indigenous-inspired recipes.
Just in time to celebrate, the newly released 2015 Winemaker’s Series Dreamcatcher and 2015 Winemaker’s Series Rosé are destined to be summer favourites. Dreamcatcher is an aromatic white blend primarily featuring Riesling, Sauvignon Blanc and Pinot Blanc. The wine has lively lemon citrus on the palate that rounds into supple melon, balancing the
Nk’Mip Cellars wine lovers are encouraged to pay a visit to the winery this summer to experience the exceptional wines in their gorgeous desert setting. The bright and inviting winery showcases First Nations culture in design, food and wine. The wine shop offers daily tastings, winery-only features, wine and cheese pairings and, a behind-the-scenes look at the winery called, The Legacy Tour. Nk’Mip Cellars’ on-site
restaurant, The Patio, offers a fresh, farm-to-table culinary approach that showcases Aboriginal techniques with both a varied lunch menu and a simple sunset menu.
About National Aboriginal Day
National Aboriginal Day was first observed twenty years ago in 1996. The nation-wide celebration offers an opportunity for all Canadians to share and experience the unique heritage, diverse cultures and outstanding achievements of the country’s First Nations, Inuit, and Métis peoples. This day marks an occasion to celebrate the unparalleled contributions to the development of Canada by its First Peoples. The summer solstice holds special significance for many indigenous groups, who already celebrate their heritage on this day.
About Nk’Mip Cellars
Pronounced “in-ka-meep,” North America’s first Aboriginal owned and operated winery overlooks Osoyoos Lake in the Okanagan Valley, British Columbia. Using grapes from the Osoyoos Indian Band’s Inkameep Vineyard, Winemaker Randy Picton and Assistant Winemaker Justin Hall produce
wines in three tiers: Winemaker’s Series, Qwam Qwmt and Mer’r’iym. The award-winning portfolio includes favourites such as Pinot Noir, Chardonnay, Pinot Blanc, Cabernet Sauvignon, Merlot, Syrah, Meritage and Icewine.
NATIONAL ABORIGINAL DAY RECIPES
To download recipes and high and low resolution images please click here.
BC SUMMER SOLSTICE SALMON WITH BERRY SALSA AND HAZELNUT BUTTER
Yields 4 portions
Summer Berry Salsa:
½ cup (50g) Strawberries
½ cup (50g) Blueberries
½ cup (50g) Raspberries
2 tbsp (15g) Fresh mint or cilantro, finely chopped
1 tbsp (10g) Seeded jalapeno pepper, or green onion, finely chopped
1 tbsp (15ml) Fresh lime juice
1 tsp (5ml) Vegetable oil
Salt and pepper to taste
Wild BC Salmon:
4-6 oz (600g) Wild BC Salmon filets
Mixed Local Greens:
4 cups (100g) Greens-mix of spinach, arugula, dandelion greens
½ cup (50g) Fresh berries-mix of strawberries, blueberries, raspberries
¼ cup (20g) Peeled hazelnuts, toasted and cooled
2 tbsp (30ml) Olive oil
1 tbsp (15ml) Lemon juice
Salt and pepper to taste
HAZELNUT HONEY BUTTER
Yields ¾ cup
¼ cup (50g) Peeled hazelnuts, chopped
¼ cup (60g) Salted butter, softened to room temperature
¼ cup (60ml) Local honey
CAST IRON BANNOCK
Yields 12 small bannock
2 cups (275g) All purpose unbleached flour
2 tbsp (30ml) Baking powder
1 tbsp (15ml) Granulated sugar
½ tsp (2.5ml) Salt
½ cup (120ml) Milk, warmed
½ cup (120ml) Water, warmed
¼ cup (60ml) Vegetable oil