Sharing Stories in Bits & Bites

Scallops and Phyllo and Dates…Oh My!

Although I’ve always been a tried and true foodie…lately it is has been taken up a notch. Actually, a few notches. I’m dating someone who is studying to be a chef. Therefore recipes, menu planning, plating techniques…are all we talk about. YEP, we’re food nerds.

Obviously when we saw the opportunity to hang out with a local chef, watch her demo and share some her favourite recipes all while having someone pour wine pairings…it screamed ‘perfect date night!’ for us. Lucky’s Liquor Store has been presenting weekly food and wine events under the direction of their marketing and events coordinator, Jodie Robertshaw. Last night we were treated to a fabulous evening with Chef Kate Dean, Chef de Partie at Tigh Na Mara Resort in Parksville.

An Island girl, Chef Kate graduated from Malsipina College, then spent many years traveling the world, honing her skills under several different Chef’s. Now she’s back home, happy to raise her son here on the island. When asked what her favourite style of cooking is, she enthusiastically replied “ALL of them!”. Chef Kate generously and enthusiastically shared five different appetizer recipes. A fresh, citrusy scallop ceviche paired with a Nobilo Sauvingnon Blanc from New Zealand was simple yet impressive. She taught everyone the secrets of using phyllo effectively with her delightful caramelized onion phyllo tarts, which Jodie deliciously paired with BC’s Kalala Gewürztraminer. Next, we learned a few tips and tricks to make amazing mini beef Wellingtons. We devoured those alongside a Covert Farms Amicitia Red Blend…my mouth is watering, just remembering the mix of flavours. The final piece de resistance were red wine lollipops…yes, you read that correctly. Red. Wine. Lollipops.

Chef Kate’s Scallop Ceviche

March 19, 2014
: Easy

An easy, fresh and delicious appetizer. The perfect starter for your next dinner party!


  • 1 pound bay scallops, quartered
  • 1 cup cherry tomatoes, halved
  • 2 red or green serrano chiles, seeded and minced
  • ¾ cup chopped fresh cilantro
  • 1 cup finely diced red onion
  • 1 cup orange juice, freshly squeezed
  • ⅓ cup lemon juice, freshly squeezed
  • ⅓ cup lime juice, freshly squeezed
  • salt and pepper, to taste
  • several english cucumbers
  • Step 1 Gently mix all ingredients together.
  • Step 2 Refrigerate, covered, for a minimum of two hours and up to twelve hours.
  • Step 3 Cut cucumbers into cylinders about 1.5 inches tall ( like little tree stumps)
  • Step 4 Use a small melon baller to scoop out the center
  • Step 5 Place the ceviche in the cucumber and serve.


You can check out all the upcoming classes at Lucky’s on their Facebook page. It’s always a fun and informative evening.

“When baking, follow directions. When cooking, go by your own taste.” ~ Laiko Bahrs

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