Friends of the Inn: Chef Mark Filatow
Article Information & Social Sharing
Now one of the Okanagan’s finest top chefs, Chef Mark Filatow started his incredible career (after graduating with honours from the Dubrelle Culinary Institute) as the Pointe Restaurant’s first apprentice.
In 1996, Mark came to Tofino and the Wickaninnish Inn and worked under Chef Rod Butters for two years. His journey forward brought him to Vancouver—where he worked with Chef John Bishop and later Chef Michael Noble—and then Kelowna, where he once again joined with Chef Rod Butters and, along with Audrey Surrao, opened Kelowna’s preeminent fine-dining restaurant, Fresco.
In 2004 Mark opened his own establishment: Waterfront Restaurant and Wine Bar.
There Mark brings his unique status as both a talented chef and an accomplished sommelier to prominence. This uncommon combination of expertise infuses Waterfront Restaurant and Wine Bar with an extraordinary level of culinary excellence. The suggested food and wine pairings are on seasonal rotation and always exceptional. With several national and international accolades, and a continuous stream of positive reviews and awards over the past 14 years in service (including five consecutive years of Wine Spectator’s “Award of Excellence”), Waterfront Restaurant and Wine Bar is now widely recognized as a Canadian gastronomic institution.
We are extremely proud to have been a part of Chef Filatow’s professional path, and very pleased to feature him as one of our collaborating chefs in the Wickaninnish Cookbook. We are sharing his contribution of Side Striped Shrimp Escabeche below. Enjoy!
SIDE STRIPE SHRIMP ESCABECHE
|12 large sidestripe shrimp (16 /20|
count), shelled, cleaned, and
1 Tbsp (10 g) peeled and finely
¼ cup (60 mL) red wine vinegar
1 sprig tarragon
1 sprig dill
¼ cup (60 mL) olive oil
Handful of baby greens (arugula,
kale, beet greens, etc.)
20 sweet cherry tomatoes, halved
2 mini cucumbers, sliced
1 radish, sliced
|Fill a large bowl with ice water. Bring to a boil a pot of salted water big enough to fit all the shrimp. Dunk the shrimp in the boiling water; immediately remove them and plunge them into ice water for 2 minutes until they are well chilled. Remove and reserve in the refrigerator. Soak the finely chopped shallots in the vinegar for 30 minutes, then|
mix in the tarragon, dill, and olive oil to make a marinade. Season with salt. Toss the shrimp with the dressing, then marinate in the refrigerator for 1 hour. Divide the baby greens between two plates.
Remove the shrimp from the marinade and arrange on top of the baby greens. Toss the tomatoes, cucumbers, and radishes with the dressing, then spoon the vegetables over and around the shrimp and
spoon the remaining dressing on top. Serve with crusty bread.