KRAFTY kitchen + bar

KRAFTY kitchen + bar We believe in high quality local and sustainable food, and sharing everything in a fun and engaging KRAFTY is Kelowna's Farm to Table kitchen + bar.

We believe in high quality local and sustainable food, and sharing everything in a fun and engaging atmosphere. All of our ingredients are of the highest quality, minimally processed and handled with care. Good Food brought to you by people who honestly give a duck fat.

09/10/2026

A massive thank you to O’Rourke Family Estate

What an incredible birthday dinner. The view alone is worth the drive, and the property backs it up. But it’s the food that’ll bring us back soon.

It was a genuinely special evening, we really enjoyed ourselves, and it’s an amazing addition to the Okanagan food scene.

Full story on the rest of the night, and an old habit I caught myself in, is in this week’s Fridge Notes.

Link in bio

Chilies are in season right now, and homemade hot sauce is the best thing you can make with them this time of year. But ...
09/04/2026

Chilies are in season right now, and homemade hot sauce is the best thing you can make with them this time of year. But did you know these surprising facts about peppers?

Swipe through before you answer that.

Tag the person in your life who can’t live without the heat. 🌶️

Do hot do you like it?

08/26/2026

Canned spiced peaches from KLO Farm Market this week and put them straight on pancakes for breakfast. Full stop.

Peach season in the Okanagan doesn’t last long, so when it’s good, I’m putting it in a jar.
These are on sale right now at KLO Farm Market. I highly recommend stalking up on these beauties and enjoying them all winter long. They’re spiced with cinnamon, clove and star anise and they’ll actually mature and become tastier as the age.

📍 KLO Farm Market
🍑 spiced peaches, on sale now

Client wanted caviar, steak, and lobster. So we built six courses around it.First, caviar two ways. An angel egg (my tak...
07/09/2026

Client wanted caviar, steak, and lobster. So we built six courses around it.

First, caviar two ways. An angel egg (my take on a deviled egg, no heat, lighter and more delicate) and a crisp rösti potato with herb cream.

Then a local beet salad on smoked labneh, preserved lemon vinaigrette, candied spiced walnuts.

Prawn and lobster boudin blanc next, saffron beurre blanc, creamed spinach.

Ricotta gnocchi with ham hock, local English peas, Parmigiano Reggiano, a touch of truffle.

The steak course: smoked beef brisket, a housemade pepper sauce built off the idea of A1, and local fingerlings treated like a loaded baked potato. Herb cream, bacon, jam.

Dessert was brown butter cake, local raspberries, raspberry rose coulis, white chocolate cream, and a little bee pollen to carry the floral note back to the rose.

Give me one clear request and room to build the rest, and that’s my favourite kind of night.

06/20/2026

Why I love cooking for people in their homes 👇

There’s an old idea that anyone can work with their hands. Add your head and you become a craftsman. Add your heart and you become an artist.

That’s the part I think about every time I cook in someone’s home.

A private dinner pulls all three out of me. The hands doing the work, the head reading the product and figuring out what it wants to become, and the heart that actually cares whether you love what’s on the plate.
I take what’s good at the market that week, apply twenty years of craft to it, and turn it into something built for you, in your own kitchen, at your own table.

That’s my form of artistry.

A meal made for you, where you live, while you stay in your seat and let the night unfold.

(And I do the dishes)

Looking to have a special dinner this summer?

Email me:
[email protected]

Question: What do you cook for lunch for a world-famous wine critic in the barrel room of one of your favourite wineries...
06/01/2026

Question: What do you cook for lunch for a world-famous wine critic in the barrel room of one of your favourite wineries?👇

This is my answer. A menu built to show off the Okanagan in spring, and my take on wine country cuisine.

To start - Beef tartare, classically dressed with shallot, caper and mustard, then lifted by 30-year cherry vinegar from the Naramata Bench. Served with fresh local sourdough and wild mustard flowers.

First course - Local asparagus with king prawns, poached in an oil made from their own shells. Whipped ricotta for balance and a rhubarb vinaigrette for brightness.

Second course - Beef two ways, smoked brisket and grilled flank. Alongside it, fondant potatoes left with their natural edges, butter-braised leeks, and garlic scapes, all in season, finished with a port jus and sour cherries preserved last year.

To finish - A strawberry tart on a brown butter and oat crust, with white chocolate, bee pollen and a touch of rose syrup. A taste of the season and the wildflowers, and a quiet nod to France and the winery’s roots there.

I get to cook in a place where the ingredients come from down the road and the season writes the menu for me. Building a meal like this, in a barrel room, with fruit and flowers from the same valley that fills the glass, is a privilege I don’t take lightly. I’m grateful every day to create here, and luckier still to call this place home.

Wine guy: .suckling
Winery:


05/31/2026

A simple BBQ lunch for James Suckling, in the barrel room at Osoyoos Larose. Local product, cooked over fire, built around what this valley does best.

Twenty years in kitchens and I still don’t take a day like this for granted. World-class wine, a great room, and a region that keeps proving itself.

Grateful to cook here. Thanks to and .suckling for the afternoon.

05/28/2026

🍽️ Private Chef Available👇

This Summer 2026 | Kelowna & Okanagan

Top Chef Canada alum bringing farm-to-table dining straight to your home. Custom menus, local Okanagan ingredients, and an experience as unique as the occasion. Summer dates are limited — don’t miss out!

📩 DM or visit chrisshaften.ca to book.

Private dining should feel personal.Every menu I create is customized around your guests, your occasion, and the season....
05/15/2026

Private dining should feel personal.

Every menu I create is customized around your guests, your occasion, and the season.

No fixed packages.
No copy-and-paste dinners.
Just thoughtful, chef-led food built for your table.

Private dining in Kelowna and the Okanagan.

DM “DINNER” to start planning.

Address

281 Lawrence Avenue
Kelowna, BC
V1Y6L2

Opening Hours

Monday 5pm - 9pm
Tuesday 5pm - 10pm
Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 9am - 2pm
5pm - 10pm
Saturday 9am - 2pm
5pm - 10pm
Sunday 9am - 2pm
5pm - 9pm

Telephone

+12508687228

Website

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