The inspiration behind the menu:

"When it comes to creating this meal, the availability of beautiful, fresh seasonal produce and salmon available from our local farmers and suppliers is the starting point. Inspired by the local legend of the Four Food Chiefs and incorporating  the Four Elements of Earth, Fire, Water & Wind into the dishes is how I have chosen to honour the Indigenous Peoples on their national day of recognition" - Chef Orlin Godfrey

Seared Salmon with
Sweet Potato Succotash

Cherry Tartlette with
Whipped Meringue


The light sweetness from the sweet potato and acidity from tomato will make the Pinot Blanc sing in your mouth. The Rosé or Qwam Qwmt Pinot Noir will balance the dish and leave you asking for another glass!

The sweetness of ripe cherries and the clean acidity of the Qwam Qwmt Riesling Icewine will make your taste buds scream for joy.



Chef Orlin Godfrey started his career in Rocky Mountain House, at 19. Orlin moved to Vancouver and attended the culinary arts program at Vancouver Community College before beginning his apprenticeship at The William Tell Restaurant. He continued to work in the vibrant Vancouver culinary scene for 16 years until moving to the Okanagan Valley, where he soon became Winery Chef of Nk’Mip Cellars.

Winemaker Justin Hall, a proud member of the Osoyoos Indian band, began his career in wine cleaning equipment and hoses at Nk’Mip Cellars. He was drawn to the idea of capturing a culture in a bottle of fine wine.

Justin’s experience includes Winery Assistant and Viticulture certificates from Okanagan University College, working the crush at Goundrey winery in West Australia and a post-graduate diploma in Enology and Viticulture from New Zealand’s Lincoln University. After his travels & studies, he returned to Nk’Mip Cellars and assumed responsibility as Assistant Winemaker before being promoted to Winemaker in May 2017.