Chef Michael Wilkins at Krafty Kitchen + Bar in Kelowna. (Lia Crowe photograph)

Inspired Chef with Michael Wilkins

Kelowna chef at Krafty Kitchen + Bar shares a recipe for ceviche

  • Sep. 5, 2018 1:25 p.m.

Where were you born and where did you grow up?

I was born in Toronto. When I was nine, my family moved to New Jersey, where I guess you could say I did most of my growing up.

Where did you train?

I actually began training in culinary arts my last two years of high school under my mentor, Scott Engle. After graduating, I did four years at the Culinary Institute of America (CIA) in Hyde Park, New York, where I received a bachelors degree in Culinary Arts and Hospitality Management.

How long have you been at Krafty Kitchen + Bar?

I’ve been the chef at Krafty for about five months, but I’ve known the team for quite some time so it feels a little longer.

Where were you before that?

I opened a restaurant called Bacaro Kitchen & Drink (Kelowna) about four years ago and was executive chef there until this past November.

What are you best known for as a chef?

There’s a running joke that I’m known for putting anything in a jar. Really though, I would say my flair is for integrating Mediterranean and Asian flavours.

What are the 10 or so most important ingredients in your pantry?

Hmm … fennel, dill, coriander, onion, sherry vinegar, maple syrup, soy, sesame oil, white wine and butter … just to name a few.

What’s your favourite dish to cook and eat on a hot summer day?

I’ve always enjoyed anything I can barbecue on a hot summer day, providing I have the day off. Put it on a skewer, hand me a beer and that’s the stuff.

What’s your go-to item when sampling other chefs’ fare?

I usually find myself ordering pork belly if the components around it interest me. Beyond that, anything that seems unique and polarizing to most people, I generally want to eat.

A pork belly entree from Chef Michael Wilkins. Lia Crowe photograph

Hobbies?

Wine touring, making music, impromptu board game nights, going out to eat, scrolling through Netflix without purpose.

Anything else we should know?

I would just say a big thanks and rest easy to Anthony Bourdain, without whom I doubt young chefs like me would get opportunities to be interviewed like this.

Recipe:

Smokey Prawn and Scallop Ceviche

½ cup fresh pressed lemon juice

½ cup fresh pressed lime juice

2 tsp salt

1½ Tbsp maple syrup

¼ tsp cinnamon

½ tsp coriander

½ tsp cumin

½ tsp smoked paprika

1 oz mezcal

¼ cup onion, diced small

½ small jalapeño (more or less depending on preference)

¼ cup red pepper, diced small

¼ cup cucumber, diced small

1⁄3 bunch cilantro chopped (including stems)

8 prawns (chopped into ½-inch pieces)

6 scallops (chopped into ½-inch pieces)

Mix citrus juices, mezcal and spices, and pour over fish. Leave for 15 minutes. Mix together with remaining ingredients and allow to sit for an additional 15 minutes at room temperature before placing in the fridge for 1 hour. By this time the fish should be opaque, “cooked” and ready to eat. Adjust seasoning, if necessary, and enjoy.

-Story by Susan Lundy

Story courtesy of Boulevard Magazine, a Black Press Media publication

Like Boulevard Magazine on Facebook and follow them on Instagram

Just Posted

Fatal railway crossing accident in Chilliwack highlights risks for people in wheelchairs: TSB report

Transportation Safety Board points to ‘persistent risks faced by persons using assistive devices’

Indie rock meets classic rock for Mudsharks 3 concert in Chilliwack

The local band will be playing both original hits and cover songs at free concert at Corky’s

Molson-Coors to honour Sto:lo culture and history at Chilliwack brewery

Artist proposals sought by July 30 to design and install a commemorative piece

Tractor exhaust pipe causes fire on Agassiz field

Agassiz fire crews were on scene around 1 p.m. Tuesday

Yale man arrested after fleeing police in downtown Hope

Man arrested on three outstanding warrants after being caught in stolen van

VIDEO: Missing teens named as suspects in three northern B.C. killings

Kam McLeod and Bryer Schmegelsky are wanted in the deaths of Lucas Fowler, Chynna Deese, unknown man

B.C. wine industry legend Harry McWatters dies

Among his accomplishments, McWatters founded the province’s first estate winery, Sumac Ridge Estate

Provincial health body refuses to release full findings of cancer triage system audit

Information and Privacy Commissioner asked to review redactions

Southern resident killer whale died of blunt trauma, likely from ship

J34 was found more than two years ago near Sechelt, but the necropsy findings have now been released

B.C. teens wanted in double homicide, suspicious death spotted in Manitoba

Kam McLeod and Bryer Schmegelsky were thought to have been seen in the Gillam area

VIDEO: Man found dead near B.C. teens’ truck could be linked to a double homicide

RCMP said they are looking for Kam McLeod, 19, and Bryer Schmegelsky, 18, of Port Alberni

VIDEO: Young couple found dead in northern B.C. had been shot, police say

Chynna Noelle Deese of the U.S. and Lucas Robertson Fowler of Australia were found along Highway 97

Wrestling legend finds his wedding dance groove in B.C.

Professional wrestler Chris Jericho posted on social media that he was in Penticton recently

Vancouver Public Library banned from Pride parade after allowing controversial speaker

Vancouver Public Library allowed Meghan Murphy to book space for an event at the library in January

Most Read