Inspired Eats with Kelowna’s Chris Shaften

Chef opens second restaurant, Orchard Room, following success of Krafty Kitchen

  • Jul. 29, 2019 9:35 a.m.

– Story by Lauren Kramer Photography by Lia Crowe

Story courtesy of Boulevard Magazine, a Black Press Media publication

Like Boulevard Magazine on Facebook and follow them on Instagram

Chef Chris Shaften, has always been passionate about quality local ingredients and the power of food to connect those consuming it. In mid-June, Chris debuted his second eatery in Kelowna, Orchard Room, two doors down from Krafty Kitchen, his first restaurant.

“This one is a vegetable-forward restaurant with a large bar featuring cocktails and a craft cider beverage program,” he explained.

While the primary elements of the menu are vegetarian, not all dishes at the Orchard Room are meatless. The 30-seat eatery is open 3 pm to midnight and serves brunch on weekends.

In his early career, Chris travelled around Canada, working in kitchens from Victoria to Toronto and running the restaurants FARM and The Ranch in his native city of Calgary. Then came a reality show that changed everything.

In 2013, Shaften appeared on season three of the popular eight-episode TV series Top Chef Canada, which catapulted him to celebrity status.

“Top Chef got my name out there, enabling me to start preparing food for more exclusive clientele,” he reflected.

It also helped in pitching the idea for his first restaurant, Krafty Kitchen + Bar, to investors. As a result of his instant name recognition and the reputation he achieved during Top Chef, investors were keen to put their money behind his talent.

“I don’t know that I would’ve ever been able to gather investments and open Krafty Kitchen without Top Chef,” he said. “Because of that show, the fundraising process went easily and quickly, and I was able to realize my dream.”

Krafty Kitchen + Bar, a contemporary Canadian bistro, opened in August 2014 and the 90-seat restaurant has been successful ever since. In the menu, Chris focuses on Canada’s cultural mosaic for flavour inspirations. Brunch is served daily and on weekends the meal is “hip hop” themed, with 90s music playing in the background.

Chris Shaften’s Elevated Eggplant Salad

Vinaigrette

55 grams Dijon mustard

2 grams chili flakes

10 grams good olive oil

100 grams avocado oil

20 grams lemon juice

Salt to taste

Method:

Add all ingredients except oil to bowl. Slowly drizzle in oil while whisking vigorously to form an emulsion. Salt to taste and set aside.

For eggplant:

Roughly peel four to five large eggplants, and cut into 1.5-inch cubes. Toss in oil and salt. Roast at 350 F for 30-45 minutes, until fully tender and lightly browned. Remove from oven. Dress with vinaigrette — use only enough to lightly coat the eggplant. Add fresh oregano and minced parsley to taste. Allow to marinate one hour at room temperature. Garnish with favourite feta cheese and serve.

Orachard Room website is here.

Just Posted

Experience automotive classics and more at the Vancouver Island Concours d’Elegance

Motorcar Weekend features Show and Shine, high-end Concours division, all for a great cause

Boom & Bust: a history of the resilient women of Telegraph Cove

Author spends four years tracking down women to write about their experiences.

Art Gallery of Greater Victoria sees delays in expansion

Rising construction costs prompt AGGV to look at different design and funding options

Tofino douses Atleo Air firefighting heroes with support

Community says thanks after chopper volunteers extinguish remote brush fire

Mitchell’s Musings: Time flies faster in new millenium

Like Steve Miller before him, columnist feels time keeps on slipping, slipping, slipping

70 years of lifting: Canadian man, 85, could cinch weightlifting championship

The senior gym junkie is on track to win the World Masters Weightlifting championship

U16 B.C. fastpitch team named national champs

Girls went undefeated at national tournament in Calgary

Advocates ‘internationalize’ the fight to free Raif Badawi from Saudi prison

Raif Badawi was arrested on June 17, 2012, and was later sentenced to 1,000 lashes and 10 years in jail for his online criticism of Saudi clerics

Canadian entrepreneurs turning beer byproduct into bread, cookies and profits

Some breweries turn to entrepreneurs looking to turn spent grain into treats for people and their pets

Canada ‘disappointed’ terror suspect’s British citizenship revoked

Jack Letts, who was dubbed “Jihadi Jack” by the U.K. media, has been detained in a Kurdish prison for about two years

Chrystia Freeland condemns violence in Hong Kong, backs right to peaceful assembly

There have been months of protests in the semi-autonomous region

B.C. VIEWS: Log exports and my other errors so far in 2019

Plastic bags, legislature overspending turn out differently

Most Read