Spirit Ridge Resort: A delicious escape to the desert
Spirit Ridge Lake Resort is part of The Unbound Collection by Hyatt. This series of one-of-a-kind hotels offer amazing experiences to their guests, and Spirit Ridge is just that – amazing.
Set in the desert hills of Osoyoos on the lands of the Syilx peoples, there is an undeniable feeling of calm here. The aptly named Spirit Ridge offers all that you could imagine in a desert oasis: A pool, a history museum, desert gardens and even an award-winning winery are all here. General Manager Daniel Bibby is thrilled with the new renovations to the resort. The beautiful open layout of the lobby with winery-sized doors to greet you, beckon you into the experience that awaits. The lobby also offers a showcase wine tasting area featuring wines from the area’s fantastic wineries. This allows guests to taste the regional stars before heading out to tour. Spirit Ridge is also home to the award winning Nk’Mip Cellars Winery, whose vineyards surround the property. Read more about Spirit Ridge Resort HERE.
And then there is the food. The Bear, The Root, The Fish & The Berry is the whimsically named destination restaurant at Spirit Ridge. The theme is modern vineyard cuisine inspired by indigenous roots and, as Bibby explains, the wonderful story behind the name: “The inspiration for the name of our signature restaurant comes from the chaptik story passed down through the generations of our First Nations people of the Okanagan."
"The Syilx People of the Okanagan Nation approach to food is based on the creation stories of their culture and “The Bear, The Fish, The Root & The Berry” is based on their story of the Four Food Chiefs that represent the key elements of Indigenous cuisine. The Four Food Chiefs are: Skimxist Black Bear (chief of animals, representing self-sacrifice, leadership, giving), Ntytikxw Chinook Salmon (water creatures, perseverance, hard work), Speetlum Bitterroot (plants below the round, relationships to the land) and Seeya Saskatoon Berry (plants above the ground, growth, strength, community) are legendary.”
Executive Chef Murray McDonald is all about celebrating local and engaging foraging practices whenever possible. His menu is designed around this land and the desert and the results are stunning.
Chef McDonald has built a talented culinary team that includes Chef Carl Sanchez, his sous pastry chef. Chef Sanchez was trained in the Philippines and his eye for beauty as well as flavours make for an extraordinary dessert menu. Butterfly Dreams is a beautiful example of his talent with hazelnut praline choux, peach & sage compote, pistachio sponge and meringue all arranged like a fairy garden with toadstools and a chocolate butterfly. Bravo. Check out the menu HERE.
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