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

CevicheChefChef Michael WilkinscookingDiningInspired chefKelownaOkanaganPrawnRecipeScallopSeafood

Get local stories you won't find anywhere else right to your inbox.
Sign up here

Just Posted

Sternwheelers once plied Okanagan Lake

Vessels once transported passengers and goods along the Okanagan Valley

Fires ignite on Revelstoke’s Mt. Begbie; Kamloops Fire Centre blazes holding

Crews working throughout region over holiday weekend to contain wildfires

QUIZ: How much do you know about British Columbia?

On this B.C. Day long weekend, put your knowledge of our province to the test

Fourteen blazes sparked in Kamloops Fire Centre

Lightning the suspected cause of all fires but one; cause of Solco Creek blaze remains unknown

VIDEO: Otter pups learn to swim at B.C. wildlife rescue facility

Watch Critter Care’s Nathan Wagstaffe help seven young otters go for their first dip

Police watchdog investigates Kamloops RCMP after stabbing death

The IIO is investigating the police’s lack of success in locating the man charged in stabbing

Forty-three properties near Dry Lake, along Highway 5A, under evacuation alert

Wildfire has been burning out of control north of Princeton for two days

Wildfire near Merritt creates smoke for drivers on Coquihalla

Coldwater River fire was estimated at seven hectares Aug. 3 and classified as out of control

Thompson Okanagan Tourist Association: Who can’t access your business?

TOTA launches video to encourage proprietors to remove barriers

Shuswap pet nutritionist, raw diet advocate to be featured in national magazine

Sicamous-based Deanna Larocque building reputation for canine support

BC RCMP notify IIO BC of incident involving police dog in Kelowna

A suspect and a police dog were taken to receive medical treatment after an incident on Aug. 1.

Wildfire burning out of control at Dry Lake near Princeton

Hot, dry conditions affecting containment efforts

Most Read