Chef Mike Wilkins

This summer my friend and I did a fun thing: We cooked breakfast, lunch, and dinner for the rockstar team at for a week in the Kootenays. Our trip was made even better by the amazing hospitality at (special thanks to - - - and )
We even went white water rafting. Riding glacier waves was pretty sweet. Too much transpired for only one post but that’s all ya get.

Tiki upside down pineapple cake.
Olive oil GF cake + mai tai caramel.
Pina Colada gelato + carnival corn.
Pineapple chip + Amarena cherry.

Coming soon

Sneak Valentines peak.
First course:
Love boat vibes, endive + cashew herb ricotta.
Smoked castelvetrano olives + fennel.
Blood orange + eggplant croutons.
Baby basil + Sicilian vinaigrette.
Coming soon.
Saturday February 13th
3 courses. Myself, and team.

February flavs:
Beeeeet benny.
Caramelized onion and black garlic hummus.
Roasted beets +Tofu feta + Spinach.
Cauli Holly + Roasted pine nuts + dill

February weekend brunch status: Waffles.
Chocolate + protein + h**p heart.
Pink coconut bark.
Tofu “cream cheese” icing.
market spice rooibos + raspberry.
MAPLE SYRUP!
There’s a theme.

Adding cheese maker to my resume.
Reminiscent of Roquefort. 5 weeks aged.

This month’s feature. Weekends only.
Bulgogi Benny!
Mike’s secret plant sausage + kimchi compound butter.
wilted spinach + cauliholly + gochujang ranch.

The outcome of making hot sauce outweighs the journey.
25 liters later. Roasted habanero + cranberry.
Undertones of allspice and ginger.

Almost out of 2020. Next up New Year’s Eve.
2021 means lots of new food.
This was a fun feature.
Egg nog French toast + chai poached pears + blackstrap ginger crunch + strawberry quince + pom pips

Coffee and winter spice crusted celeriac. Slow roasted.
and I got ya covered this year.
Inquire online.

The sweet stuff.
Join the mailing list at frankiewesaluteyou.com for first dibs.
, myself and team Frankie have been hard at work with holiday things.

Holidayyyy bowl alert. Weekends only. All Month.
Roasted Yams + snips + beets +potatoes.
GF cornbread stuffing + cranberry chutney.
Miso mushroom gravy.

December toast. Made in the style of France.
Egg nog + strawberry quince
chai pears + blackstrap ginger crunch
Maple. Only on weekends!

Sandwich glory.
Kabocha squash + fig jam + chao cheese.
Cranberry masala mayo + herb salt.
sourdough.

Baja Root Tacos
Tempura celeriac + Chile rojo taco sauce
Avocado + tangy slaw + crunchy taro chip
If you’ve had them, you already know.

Milk Money.
Homemade plant based eggnog + Havana club + Averna
Black chai jellies.
Coming soon

Futomaki Tempura.
Wakame + avocado + smoked carrot.
Pickled ginger mayo + ponzu + kelp caviar.
Made with my pal

Soup life.
Chai eggplant + squash.
Preserved lemon cashew crema + black garlic oil.
Chile tuile.
Maybe for 48 hours cause soup here doesn’t last.

Winter in Zaragoza.
Ancho Reyes chili liqueur and bitter cacao.
Probably some vodka.
Made frothy with some oat milk and other magicks.

Doin some cool stuff with this season.
Excited to provide these Christmas dinners! Limited quantities, check em out the store is loaded. More to come.

Thanks to all y’all who joined us. We had a lot of fun.
Anmitsu: matcha cashew ice cream + soy chai froth, cucumber + quince jellies + brown rice crunch + koshian

Japanese tasting menu. Lets goooooo.

It’s not tuna.

Playing with lemonade. Or limeade.

Mushroom burger + dill pickled chanterelle + picalilli + the usual suspects

Nigiri and Gunkan. We’ve come up with some creative forms of plant based sushi lately. You’ll get to try these Sunday.
and I are pretty excited here

Candid smiling chef.

The Dove flies south.
Paloma riff with black currant, pink peppercorn, and probably some mezcal. Plant based grapefruit gelée.
Soon

Devilled Hakurei Turnip
Kabocha squash “egg” salad + ramen foam + kelp n’ cucumber caviar
Amuse bouche for our virtually sold out Japanese tasting menu on Sunday November 29th. We have some late tables and bar seats still available. Book via email [email protected]