It was a special day for me as it was the 6th anniversary of my father's passing so we decided to go out for dinner. I wanted a change from the usual spots so I thought of a place we had not been to for a couple years, The Naramata Inn. We had not been here for a while because they were having some issues and had changed owners, chefs and had closed, last year they re-opened but I thought it best to wait a while to make sure that their issues were behind them again.
I went to the website of the Naramata Inn and found a link to Ambrosia and their celebrity chef, Chef Victor Bongo. Chef Bongo has a very storied and illustrious resume that is enviable for all aspiring chefs and the chance to taste his creations was something I could not turn down.
We arrived at Ambrosia around 630 without a reservation and we luckily managed to find a table as most were reserved and there were only 2 other tables that were available upon our arrival.
Chatting to our server we found out they just got new furniture earlier that day, the setting was quite comfortable and cozy, the atmosphere light and intimate. We perused the menu and ended up buying a bottle of wine, Black Widow Gewurztraminer, one of our favorite local wines.
The menu consisted of a tapas which we were a little bit nervous of and at the same time thrilled because we have long believed that Penticton (and area) has need a good tapas place but have been disappointed with the options that we have found in town.
We started off ordering some Beef sliders and some Caribbean Chicken Flat bread, delivered by Chef Bongo himself. The dishes sounded amazing in the menu description and let me tell you they were amazing, absolutely perfect! The sliders were full of layered flavors that I swear every bite revealed a new depth of flavor; it was juicy, succulent, full of love and care that only a true master creates. The Caribbean Chicken Flatbread reminded me of being back in the caribbean, it had a perfect balance of sweet and spicy. Closing my eyes when eating it reminded me of being back in the caribbean on a white sandy beach, the sun shining down and the warm gentle waves of the ocean lapping against my feet as I relax in paradise.
We savoured every mouthful, our prayers for finding a place that would elevate Okanagan Cuisine to where it should be in our minds had finally arrived. We drooled over every bite and when done we craved more, so we ordered more.
Our next round of appetizers were just as pleasing; we ordered some Sacciatelli and some Chicken Popsicles. Again the dishes were delivered personally by Chef Bongo and I could not help but tell him how the first course was perfect with the singular exception that we wish there was more of it all. The sacciatelli was a perfect little bundle of pasta with a pouch of cheese on a bed of flavorful cream sauce. The Chicken Popsicles were large chicken wing drummettes on a roast butternut squash puree, heaven pure heaven. The popsicles had a hint of spice which was matched perfectly with the squash puree.
The meal was absolutely exceptional, to the point I had said to my beautiful wife Tabitha that I wish I was a 20 years younger so I could apprentice under Chef Bongo. She then said "you don't think you can replicate these dishes?". I pondered her words for a moment before answering with a firm "No"; i then explained to her that I am not familiar with his blend of caribbean cuisine and that there is more to the talent of making the dish when learning from a master.
Chef Bongo, good on you sir, you have a fan and supporter who will happily spread the word of Ambrosia and your talent.
I wholeheartedly give a 5 out of 5 for your efforts. (if I could give more I would !)
Penticton, you have been served notice as this is the standard that we expect in the Okanagan!
The mic has dropped...
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